Serving a special menu on the 15th of June; venues owned by the Concept Creation group including Chicha, Souvla, Tapeo, Frites and The Roger Room is planning to surprise your father with scrumptious Flemish Stews, legs of European rabbits, just-seared lamb cutlets and other classic a la carte out of their usual menu.
Working closely with each of the group’s chef for the celebratory event; special dishes are made to reflect each venue’s specialty. At Frites, this recognized Belgian beer hall is gentling cooking their beef for four hours in preparation for their traditional Flemish Stew with shortrib, apple and caramelized onion.
Chefs at Tapeo is creating the magical Estrella cerveza broth infused with chili, fennel, saffron and Jamon Iberico. Popped in with Australian mussels; the refreshing bowl is matched with warm fresh bread.
Group executive chef Michael van Warmelo will be braising a Rabbit Stifado with pearl onions and baby potatoes topped with a plum tomatoes sauce. Balancing delicately with acidity and sweetness, cinnamon and cloves are added in to tame the taste of the rabbit.
As for Chicha, lamb cutlets, flavoured with Aji Panca Peruvian chilli, Cusquena beer and fresh coriander leaf are prepared freshly ‘a la minute’ to keep the meat tender. Served with Peruvian style salsa instead of the traditional rice and beans; Chef Arturo Melendez’s Seco de Cordero will be cooling down your summer heat and filling up your empty stomach for Father’s Day this year.
Frites Quarry Bay
G/F, Oxford House, Taikoo Place, 979 King’s Road, Island East
(852)22505188
Frites Wan Chai
Shop 6, 1/F Causeway Centre, 28 Harbor Road, Wan Chai
(852)28772422
Tapeo Central
UGF, Au’s Building, 15-19 Hollywood Road, Central
(852)31711989
Tapeo Sai Wan Ho
GA01-03, G/F Lei King Wan, Site A, 55 Tai Hong Street
(852)25130199
Chicha
G/F, 26 Peel Street, Central
(852)96377701
The Roger Room
G/F, 39 Peel Street, Central
(852) 96377701
Souvla
1/F, Ho Lee Commercial Building, 40 D’Aguilar Street, Central (Enter from Lan Kwai Fong)
(852)92858846
Written by Joyce Tsang
