A Message From Our Partner, Test Kitchen

Attention y’all: There will be an epic dinner pop-up series hosted by events guru TEST KITCHEN starting at the end of March. Spanish chef Carlos Garcia is coming to town for three nights to cook up a blazing seven-course storm of modern Spanish dishes. To give the whole affair that extra special private kitchen-slash-speakeasy atmosphere, the dinner series will take place in a beautifully remodeled, minimalist warehouse space in Sai Ying Pun.

Warehouses on West

What’s the deal? The dinners start with chef Carlos Garcia’s signature lardo-paired homemade garlic focaccia before moving on to a more heavy-duty smoked Iberian pork jowl and crispy egg yolk with tocino (Spanish bacon), just to name a few. Also expect some fresh crabs from the wet markets to take the stage. The dinners will be accompanied with wines and perhaps a special craft beer or cocktail or two.

Test Kitchen x Chef Carlos Garcia Rodriguez

Why you should go: Amongst other Michelin-star-spangled European credentials, chef Carlos Garcia started his culinary career in Madrid at Restaurante De Vinis before moving to London to work with chef Alexis Gauthier at Gauthier Soho. His latest gig is at The Black Pig in Manila, a trendy mixed bag establishment that serves charcuterie and Aussie craft beers alongside beautifully plated mains like tea-poached salmon and pan-fried foie gras.

Chef Carlos Garcia

Just for fun: At the end of the meal, you get to play food critic and give chef Carlos Garcia your feedback by filling out a questionnaire where you can rate and comment on each dish. Keep reading to find out exactly what happens with that feedback!

March 24-26, 2016. Warehouses on West, Shop 3, 158A Connaught Road West, Sai Ying Pun. $1,180 per person (includes drinks pairing). Book from Pelago website. 

5 Minutes with Vincent Mui, TEST KITCHEN founder

Vincent Mui

How did you find the awesome warehouse space in SYP, and what did it used to be? 

I came across Warehouses on West when I was space hunting a few months back. When I met the people in charge, I learned that this space along with seven other spaces were under the same group called District 15, which specializes in rejuvenating niche neighborhood pockets.

Way back in the day, it used to an old loading dock, so you would see an extremely high ceiling when you first walk in. The multi-story loft space took me back to my days in New York City when I used to do pop-up dinners in random unique locations in the city. I fell in love with it, and I knew I had to do a pop-up dinner here with chef Carlos.

How do you decide which chefs to bring to town?

I know it when I meet them. Every chef I bring in, no matter which country they are from, I pay a visit to them first. I’m seeking chefs with great passion and love for what they do, and talent is just 2 percent of the equation. The chefs and cooks whom I approach can come from anywhere, as long as they have the passion and love for what they do. I try my best to give them a platform to showcase their food, and share their stories with our diners in Hong Kong.

What happens with the feedback provided by the guests at the end of the evening?

I’m glad you asked that! The feedback goes back to the chef and our team. A lot of the dishes on the menu are prototypes — they are dishes these chefs want to test out with Hong Kong diners to see how well they are received. We encourage our guests to give their opinions, and so both our team and the guest chef can improve on their work. Our goal, apart from giving chefs a platform to test out their food and to meet our guests, is also to help them improve and see where the experience takes them.