贵族宝贝

Potato Head Hong Kong is set to house a number of concepts within the space, spanning from retail to dining. Embracing Indonesia’s rich cultural heritage as well as its abundance of produce and unique terroirs

The new hotspot is designed by Tokyo-based Sou Fujimoto as well as the PTT Family’s creative team. Together they bring Fujimoto’s signature metal structures with authentic Indonesian touches including Torajan ceiling panels, embracing Indonesia’s cultural touches

Learn more

The new 8,000 square foot multi-purpose space is operated as a partnership between Jia Group’s Yenn Wong and PTT Family, the hospitality and lifestyle brand that owns Potato Head

After the success of Potato Head Folk in Singapore and the original Potato Head Beach Club in Bali, Indonesia, the brand’s third outpost is moving eastward to Hong Kong, landing in Sai Ying Pun this summer

Learn more

By Wilson Fok on Apr 29, 2016

After taking over Indonesia and Singapore, the PTT Family is bringing their unique lifestyle brand to a multi-purpose space on Third Street designed by Sou Fugimoto

Learn more

Custom Design

he special two-night dinner event takes place at Caprice on Mary 25 and 26, and it is priced at HK$3,200 per person and HK$4,800 including wine pairing. Advanced reservations are strongly recommended

Kaum, the restaurant inside Potato Head Hong Kong will celebrate the diverse traditions in food, complete with wine list and cocktails inspired by the country’s flora and medicinal traditions

The exclusive dinner also features sweet creations from Caprice’s pastry chef Nicolas Lambert as well as an additional optional for wine pairing by the French restaurant’s head sommelier Sebastian Allano

Blog pages

The seven course special dinner will be presented on May 25 and 26, with notable dishes such as

Mobile friendly

As executive chef of Four Seasons Hotel George V in Paris, chef Le Squer is best known for his tenure at Pavillon Ledoyen. Celebrated for his solid culinary skills and enriching flavour composition in his dishes, the chef is bringing a fresh taste of France to Hong Kong in the crossover event, co-creating a seven-course dinner menu with chefs Chan and Vulin

Your Company Name

feature retail outlet named

The exclusive dinner also features sweet creations from Caprice’s pastry chef Nicolas Lambert as well as an additional optional for wine pairing by the French restaurant’s head sommelier Sebastian Allano. The special two-night dinner event takes place at Caprice on Mary 25 and 26, and it is priced at HK$3,200 per person and HK$4,800 including wine pairing. Advanced reservations are strongly recommended

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis autem vel eum iriure dolor in hendrerit in vulputate velit esse molestie.

set to open June 2016

As executive chef of Four Seasons Hotel George V in Paris, chef Le Squer is best known for his tenure at Pavillon Ledoyen. Celebrated for his solid culinary skills and enriching flavour composition in his dishes, the chef is bringing a fresh taste of France to Hong Kong in the crossover event, co-creating a seven-course dinner menu with chefs Chan and Vulin

This spring, Four Seasons Hong Kong is gathering three culinary talents to present a two-night gourmet celebration, featuring acclaimed French chef Christian Le Squer from Four Seasons Hotel George V, Paris as well as Lung King Heen’s chef Yan-Tak Chan and Caprice’s Fabrice Vulin

The all-day café and bar

Housed within a rigid box in the opulent shade of aubergine, the flask is embellished by the striking Circular Blending symbol in a precious hue of gold..

Upon taking a sip of this smooth and voluptuous whisky, you can savour a rich and sweet blend of pears in syrup, honeycomb and creamy vanilla.

Potato Head will also

Through the use of the unique technique of Circular Blending, each time a new batch is released, half of the blend is re-casted in the whisky. This new creation allows whisky connoisseurs to savour the well-preserved liquid born in 2015 even two hundred years later.

The renowned Scottish whisky brand has created its latest addition, The Eternal Reserve, through an innovative blending technique which seeks to offer the liquor an exceptionally long-lasting finish

Dining options aside

To meet the demand of the American whisky, Bonhams has carefully selected a range of the finest bourbon from the 1970s and 1980s from brands such as Heaven Hill, Old Fitzgerald, Old Weller and Pappy Van Winkle’s produced by renowned Kentucky distilleries to offer at the auction.

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit lobortis nisl ut aliquip ex ea commodo consequat. Duis autem vel eum iriure dolor in hendrerit in vulputate velit esse molestie.

Lorem ipsum

With the popularity of Japanese whisky continuing unabated, Bonhams presents some truly rare offerings led by a bottle of Karuizawa 1960-50 year old-#3604 making a debut on the auction market..

Old bottlings from famous Scottish, British and Italian independent bottlers Gordon & MacPhail, Signatory, Samaroli, Sestante and Moon Import also feature strongly..

set to open June 2016

A collection of these old and rare spirits is available for bidding at the auction, with offerings including single cask bottlings from renowned Scottish distilleries such as Bowmore, Macallan and Glenfiddich.

Representing the liquid history of whisky makers and offering great insights into the aroma and flavour characteristics of single malts worldwide, these vintage bottlings are highly sought after by whisky connoisseurs.

Image 1

Adrian Thomas

CEO&Founder

Taking center stage in the sale are the old bottlings from the 1960s to 1980s. Meticulously bottled by hand by masterful craftsmen, these vintage single malts have spent decades after distillation and maturation in the finest oak casks before being bottled and released

Narate Ketram

Creative Diector

Martell’s heritage director, told the exclusive gathering that the trunk was perfect for “sophisticated picnics”. Shame it was lashing with rain outside!

Fernando Comet

CEO&Founder

On the menu was white asparagus brûlée, lobster, morel mushroom and salicornia matched with Martell Cordon Bleu followed by a dessert of chocolate and hazelnut soil, raspberry sorbet and balsamic vinegar served with Martell XO. Jacques Menier,

Adedayo Saheed

Creative Diector

Lorem ipsum is simply dummy text of the printing and typesetting industry.Lorem ipsum has been

Take Les Enfants Sauvages, Nicolaus and Carolin Bantlin “Cool Moon” 2014 for example

The sommelier is quick and knowledgable about every label from the selection. The by-the-glass option is equally impressive as well, but ask for recommendations as some bottles may offer special by-the-glass option as well, but you will need to ask the sommelier about them

John Dove

Belon takes pride in its wine list that showcases mostly natural and biodynamic wines

which is sweet enough to bring out the buttery lightness of the crisp puff, its intricate layers shattering to golden shards on contact with the fork

John Dove

Three layers of flaky puff pastry sandwiches two layers of crème patisserie

The miso ice cream offers just a tinge of savoury and umami to a seemingly esoteric but excellently constructed dessert. The millefeuille is served with an amaretto caramel

John Dove

Contact Us

to citrus espuma and lemon meringue at the top

Save room for desserts, as should you be ordering more than one – start with a lighter choice such as the lavender and whey granita, where the deceptively boring layers of white bring surprises that work wonders, from floral lavender granita

The brined local bird is tender throughout

The caramelised edges crisped and the rest yielded to the bite – a simple dish flawlessly executed

but perhaps a tad over seasoned

Roast chicken with pommes Anna is a showstopper. Arriving stuffed with herbs, you get to see the whole golden-brown bird before it’s whisked away for carving. Upon return, the breast, stuffed with a mixture of spring peas and spinach, has been deboned and carved into manageable portions, while the pieces are lightly dressed in its own jus