Wet Market Culinary Journey in Hong Kong

07-12-2011

Wet Market Culinary Journey at The Upper House in Hong Kong

 

 

    

 

Hong Kong (July 12, 2011) - The Upper House invites guests on a Wet Market Culinary Journey: a one-hour tour to handpick the best ingredients in Hong Kong with chef Gray Kunz from Michelin-starred restaurant Café Gray Deluxe followed by an exotic dinner with tailored wine-pairing service. The Wet Market Culinary Journey package includes:

• Upper Suite accommodations with 1,230 square feet and harbor view
• Individual one-hour wet market excursion with chef Gray Kunz
• Wine-pairing dinner for two at Café Gray Deluxe
• Complimentary daily breakfast for two at Café Gray Deluxe
• Round-trip limousine transfer to and from Hong Kong International Airport in a Lexus hybrid
• A bottle of welcome champagne

Chef Gray sources fresh fishes, seasonal fruit, and organic vegetables from local wet markets and infuses the high quality products into the latest seasonal summer menu at Café Gray Deluxe. Some of the local ingredients that will land on your dining table at Café Gray Deluxe include Fennel and tomato gazpacho black olive mosto; Red curry snapper, Thai basil eggplants and kaffir lime; Steamed Garoupa, watercress-ginger broth, and sauce ravigote; Truffled onion and bacon tarte flambée; Lobster cobb salad and spring greens; Caramelized mango gratin and passion fruit pavlova.

 

The Wet Market Culinary Journey package is approximately $2,550 USD for 2 nights (with a minimum consecutive 2-night stay) and is valid from now to December 31, 2011. For reservations and enquiries, please contact +852 3968 1111 or email reservations@upperhouse.com.

 

About Chef Gray Kunx

 

Known among his peers as a Chef’s Chef, Gray Kunz is admired around the world for his unique melding of East and West in a signature cuisine that blends the complex flavors, ingredients and classic elegance of Asian and European culinary traditions.

 

Kunz has earned rave reviews and the highest accolades during a career that has spanned three continents and has influenced chefs across the globe. He earned a four-star rating from The New York Times while at Lespinasse, which was also rated as New York’s #1 Best Overall Restaurant for three years in a row by Zagat’s and “Best Restaurant” byGourmet Magazine. In 2002, he was recognized by The Culinary Institute of America as a Master of Aesthetics, an award bestowed on a select handful of culinary professionals. He was the recipient of the Mobil 5 Diamond Award for 1996, 1997, and 1998, was nominated for Best American Chef in 1995 by the James Beard Foundation, and was inducted into the Restaurant Hall of Fame in 1998.  Café Gray premiered in New York City in 2004, winning a Michelin star in its first year.

 

About The Upper House

 

The Upper House is located above Pacific Place in Hong Kong's Admiralty district.  The 117-room boutique hotel, designed by architect Andre Fu, embraces Asian minimalist aesthetics with contemporary art and uncluttered spaces. The Upper House rooms (including 21 suites and 2 penthouses), starting at 730 square feet, are among the largest in Hong Kong and feature unparalleled scenic harbor or island views. Calming and contemporary, the hotel's rooms are designed to provide a sense of relaxation, warmth and understated luxury. 

 

The Upper House's tech-savvy guest experience includes the latest in-room technology: interactive hotel information via iPod touch®, complimentary wired and wireless high speed internet, LCD TVs with 2.1 surround sound, and simple connectivity for PCs, camcorders and MP3s. Guestroom amenities also include complimentary refreshments from the in-room Maxi-Bar and espresso machine. Recent Michelin star recipient Cafe Gray Deluxe provides 49th-floor panoramic views and award winning cuisine.  The property was recognized on Conde Nast Traveler's 2010 Hot List and named best boutique hotel in Business Traveller's 2010 Asia-Pacific travel awards. www.upperhouse.com

 

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