In what could well prove to be one of the most exciting guest shifts all year, Seven Yi of Taipei’s Room by Le Kief is coming to the InterContinental Grand Stanford. Popping-up at the hotel’s popular whisky bar, Tiffany’s, for just one night, on Friday January 25, Yi has won plaudits in Taiwan for his ‘drinking kitchen’ which sees him distil liquids from foodstuffs like toast or grass to use in his concoctions. If that sounds a little suspect or novel for novelty’s sake, know that Yi worked at the Michelin-starred L’Atelier de Joël Robuchon Taipei for a number of years, so he’s earned his chops.
Here in Hong Kong, Yi will be serving three of his signatures: Cat (pictured, featuring liquids distilled from bread and yoghurt), Makao (which contains an aboriginal spice grown only in Taiwan), Cocoa (a cocktail topped with an orange sugar flake), plus a limited edition creation made just for Hong Kong. Each cocktail will cost $118 (plus 10 percent).