HO CHI MINH CITY (March21, 2018) – Chef Andrea Spagoni, the man behind Hong Kong’s only Michelin-starred steakhouse Beefbar, is taking over the kitchen at Reflections this March for an outstanding two-night showcase.
With a prestigious and stellar experience, Spagoni can be found in the kitchen of the Caravelle’s fine-dining restaurant on the evenings of March 29 and 30. For diners in the heart of Saigon, the Italian-born chef has selected a five-course menu of favorites from Beefbar Hong Kong, which claimed its star in the 2017 Michelin Guide Hong Kong Macau edition, just one year after opening, and maintained its status consecutively in 2018.
Raised in Northern Italy, Spagoni absorbed both the tradition-bound techniques of his hometown and the experimental, progressive thinking of Turin’s G. Colombatto Culinary Institute where he received his culinary training. He got his professional start as a commischef in local kitchens in Turin, and his first big break at the iconic restaurant of Harrods in London.
Through his dedication, craft and meaningful approach to food, Spagoni carved out a career in the kitchens of renowned establishments such as Rossini in Florence, Le Siepi in Turin and NOBU in London. In 2010, he took on the role of co-owner and executive chef at Ristorante Pier Bussetti, which won a Michelin star after only five months in operation.
These days, Spagoni is executive chef of Beefbar Hong Kong, a contemporary steakhouse that spotlights rare and noble pieces of meat sourced directly from top-grade farms in the United States, Australia, Japan and Korea. Beefbar’s unique preparation of the world’s finest steakshas made it a destination for discerning meat lovers.
Spagoni’s menu at Reflections will feature dishes chosen by the chef himself from Beefbar’s Michelin-starred menu. The meal opens with a new Spring creation the Sea bass ceviche with tosazu jelly, edamame and quail egg, followed by Wagyu beef soft tacos with guacamole and candied tomatoes. After the Earl grey tea risotto with pan fried langoustine and cress, an exclusive recipe for the diners in Saigon, Spagoni will present Beefbar’ssignature feature through a U.S Black Angus flap meat and grilled vegetables before finishing with a Tiramisu for dessert.
Dinner with Chef Spagoni is priced at VND 1,800,000++ with paired wines
For more details, please email Ms. Alexandra Hepworth, Director of Sales &Marketing firstname.lastname@example.org
For bookings, please contact email@example.com (+84) 906 900 523.
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