Basehall just opened a new dining space in Jardine House, complete with an event space, in partnership with pop-up dining innovator Test Kitchen. If you’re planning for your festive gatherings, the new venue, Basehall 2, is hosting a back-to-back dining experience with two acclaimed guest chefs flying to Hong Kong to cook up delectable feasts.
On November 24 to 26, Warsaw-born chef-restaurateur Aleksander Baron is presenting his contemporary take on eastern European cuisine in a Slavic menu inspired by his culinary experiences around the world. The menu features an eight-course meal ($1,480/person) which includes servings of his reinvented Polish sauerkraut soup made with smoked pork belly, Ozory – which is veal tongues and horseradish – as well as Gołąbek, made with goose, buckwheat, apples, and plum brandy, slivovica.
In time for winter, Israeli chef Gal Ben-Moshe, from Berlin’s One-Michelin-starred European fine dining restaurant Prism, will take over the space from December 7 to 9. He will be serving up a nine-course menu ($1,580/person) inspired by the historic dishes of the Levant – historically, the region along the eastern Mediterranean shores, which comprises modern-day Israel, Jordan, and Lebanon, among others. Standout dishes include a pigeon dish served with fava beans, pomegranates, and foie gras wrapped in a vine leaf, and a ribeye with grilled cabbage, yellow dates with BBQ sauce and coffee jus.
Reserve your seats via sevenrooms.com.