# Recommended by Conde Nast
Excerpts From HK Magazine
"If the opening is any indication of things to come, then Hong Kong is in for a treat... The menu...includes careful pairings of menu classics with unusual ingredients... We started with smoked duck breast with beets and goat cheese. Gorgeous. For a main, we had the cumin-crusted lamb chops blessed with a side of ethereal yet butter-loaded creamed potatoes. The portions are decadent, yet just enough. The service is five-star: knowledgeable, authoritative, and present without being intrusive. The interior is lush with rich materials, and has a large but intimate feel with floor-to-ceiling windows overlooking Star Street. At night, the candlelight makes everyone look young and beautiful, but then everyone here IS young and beautiful. And rich."
# Excerpts From Financial Times UK
"Hong Kong's renowned appetite for great food has recently encouraged the world's best cooks to set up shop on the island... John Ang has transformed Ingredients, his hard-to-find Hong Kong dinner club, into a full-scale restaurant in a bustling corner of the city... The result has been as tasty as his frozen lemon semifreddo on candied lemon with chocolate pate and creme anglaise... Ingredients' handsome, earth-toned dining room is ready, the waiters are trained, and the kitchen, judging by a recent dinner for eight, is turning out some of the most ambitious food in the territory... The (lamb shank) dish... is Ang's favorite... All the chutneys, pickles, sauces, and preserved lemons are made on the premises, as are the delicious breads - served warm... Ingredients' wine list (is) ambitious, cosmopolitan, and well-chosen."
# Grand Hyatt Hotel
The best of the new kids on the block
"One of the great Hong Kong dining experiences. An ice cool Oyster Bar on the ground floor and opening what promises to be one of the great roof terraces in Hong Kong compliment the superb food and service on the 1st floor. Not to be missed!"
# Hennessy
Date: 12th July, 2007
Host:
Moet hennessy Diageo Hong Kong Limited
8th generation of the Hennessy family
Mr. Maurice Richard Hennessy visited Hong Kong
Theme:
Pairing of Cognac with international foods prepared by executive chef John Ang and his team.
Cognac served at room temperature on a rock and at -23°C
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# Excerpts From Economic Times
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Date: 3rd August, 2007
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# Excerpts From SCMP
Hennessy serves up a treat at dinner
Date: 10th August, 2007
Cognac brand Hennessy hosted a private dinner last month, serving Hennessy Ellipse to the guests. The event at Star Street's three-floor dining complex Ingredients was attended by Murice Hennessy, an eighth-generation descendant of the family who founded the business in 1765.
At the start of the evening guests were given a tumbler of Hennessy XO on a rock. The cocktail reception was followed by a fine dinner prepared by owner and executive chef John Ang. Crystal glasses for the occasion were specially designed by Baccarat.
# Beats Magazine
Date: August 2007
The setting: "I don't know where all of these things are from..." says Ingredients' Owner/Chef John Ang, "My wife is a huge collector and she gets things from all over the world." He's referring to the golden sheer fabric drops from the high ceiling to the floor, the glowing candles on the tables and walls and elegantly jewelled chandeliers throughout the restaurant. An oyster bar and lounge is located on the ground floor while an elevator with a fiery aluminum wall lifts guests to another level of interior luxury.
The Food: It takes a good 10 to 15 minutes and some deep contemplation to soak in the detailed international cuisine menu. "We use basic French methods of cooking and a lot of attention is paid to every ingredients," says Chef Ang. And with the vast amount of ingredietns involved, it takes a fine chef to fuse them together. "We lay out all the spices for new staff and I make them eat everything and taste everything all the time." The appetizer of choice for the night was the tasty poached lobster bathed in butter and served with a mache of greens, cherry tomatoes, delicate potato hash and a tangy beet sauce. The signature lamb shank was served as the main course. Marinated with Indian spices the lamb shank is braised, then deep-fried. The tender meat was matched with curried pumpkin, apricots, lime mango puree, roasted garlic puree and oven roasted leeks. The rich meal ended with a poached fig drenched in honey and masala atop puff pastry and a side of lime sorbet dressed with ginger zabaglione.
The Verdict: Beginning with humble roots in Gough Street the food here was always destined for bigger and better things. The sophistication of the menu and decor is beautifully matched with the fabulous service. There wasn't a moment where the service was less than perfect. The complexity of the ingredients used is inspiring for food lovers and cooks alike. For those in search of a standout dining experience, be sure to look out for the offical opening of the rooftop level and a new casual dining menu.