Moxie & CulinArt 1862 Hosts Exclusive Four-hands Dinner Feat. Star Chefs

Moxie and CulinArt 1862 are set to dazzle the culinary scene with their first-ever collaboration, offering an exclusive dining experience on Jan. 30. This one-night-only event at CulinArt 1862 in Causeway Bay will feature a six-course menu, meticulously crafted by Chefs Michael Smith from Moxie and Stanley Wong from CulinArt 1862, using sustainably and locally sourced ingredients.

The chef duo, known for their distinct culinary styles, will be present to prepare this spectacular tasting menu. Chef Stanley Wong of CulinArt 1862 is renowned for his skill in blending multi-national cuisines with Asian influences, while Chef Michael Smith of Moxie focuses on an ingredient-oriented approach, prioritizing top-quality produce and seafood.

The culinary journey commences with canapes from Moxie, including Freekeh Falafel with Herb Mayonnaise and Teriyaki Glazed Eggplant and Corn Skewers, showcasing local farm vegetables. The starter by Chef Michael is a tantalizing Seared Yellow Fin Tuna accompanied by Nori Roll, Wasabi, and Lovage Vinaigrette.

The main courses are a testament to the chefs' creativity and commitment to sustainability. CulinArt 1862 presents a Monkfish ‘Foie Gras’ served with Burnt Dashi Leeks and Honey Miso. Moxie counters with its signature Seared Fremantle Octopus, complemented by Pumpkin and Macadamia Stuffed Ravioli and Tamarind and Herb Dressing. Chef Stanley's Seared John Dory, paired with prawn bisque, garlic, and parsnips, adds another layer of sophistication to the menu.

The dining experience concludes with two signature desserts. Chef Stanley offers a Poppyseed Crumble Cake, and Chef Michael delights with his classic Lamington served with Davidson Plum Gel, a dairy-free dessert option.