From July onwards, ISONO’s passion will be devoted to a brand new #takeoverISONO concept – influential chefs from top restaurants across the globe will be invited to ISONO’s kitchen, bringing our guests a series of pop up dinners and a one-of-a-kind dining experiences with unique themes each month.
The first chef taking over ISONO’s kitchen is Sarah Simmons, a restauranteur, entrepreneur and female chef named one of the “50 Best Chefs in New York City”. Throughout the residency, Sarah will turn ISONO into a party place featuring her signature fried chicken and champagne from her own restaurant Birds & Bubbles in NYC. She and her partner, Chef Aaron Hoskins, will serve upscale versions of southern American culinary classics paired with a selection of fine champagne and sparkling wines. Sarah describes it is an unparalleled opportunity to cook in Hong Kong,
“ We have guests visiting from Hong Kong who dine with us at Birds & Bubbles all the time and they tell us that the concept would be a hit locally. So we’re excited for the opportunity to bring our modern southern cuisine to a city that loves champagne! And having the chance to immerse ourselves in the city’s world-famous dining culture is a tasty bonus. “
On August 1, 2016, ISONO will set the stage for a Cross Culture Deep Fried Chicken Night between Sarah, celebrity chef Joshua from Twins Kitchen and Spanish chef Jaime from ISONO. Diners will have chance to sample the creative recipes of fried chicken in New York, Hong Kong and Spanish styles paired with champagnes from the 6-course menu at $598 per person.
#takeoverISONO by Birds and Bubbles
will start from 18th July to 13th August,
with 3-course Lunch Menu ($228) , 6-
course Dinner Tasting Menu ($498 including a glass of champagne) and Weekend Brunch ($468 with free flow champagne) available serving a selection of dishes from Rise Gourmet Goods & Bakeshop, Simmons’ hot new counter service concept in Columbia, SC. Reserve a table now and dine like a chic New Yorker!
The next guest chef will #takeoverISONO in late August, stay tuned!
About Birds and Bubbles – where every day is a celebration!
Growing up in Sarah’s family, fried chicken was considered a “party food” occasionally enjoyed on Sunday nights, while champagne was traditionally reserved for special celebrations. Yet at Birds and Bubbles, Sarah determinedly breaks the rule and redefines the meanings of both elements. Everyday is worth celebrating, and Birds & Bubbles is a place where guests simply enjoy the moment and let magic begin when refreshing bubbles balance out the fatty, crisp chicken on your palates! This match-up of champagne and fried chicken has become a modern-day classic since opened and has earned Sarah numerous accolades including three stars from Time Out New York.
Sarah Simmons – 50 best chefs in New York City
America’s Best New Cooks, 2012, FOOD & WINE magazine
New & Notable chef, 2013, at Charleston Wine + Food Festival
100 Most Creative People in Business, 2013, Fast Company magazine
One of the Most Innovative Restaurants in the Country, award to CITY GRIT, 2014, by Zagat
50 best chefs in New York City, 2014, by FOOD & WINE magazineIn 2010, after championing America’s Home Cook Superstar, Sarah started up City Grit, a culinary salon located in the basement of an abandoned Catholic school in Manhattan’s Nolita neighborhood. Not only did this concept create a platform for emerging chefs to showcase their talents with new menus every week, but also made a name for Sarah in the culinary industry. One Sunday, a City Grit patron brought Sarah a bottle of champagne, she opened it right away without thinking. The cork popped and gave her a breath of fresh air – why not open a restaurant for everyday celebrations? Her creative and unconventional personality gave birth to Birds & Bubble, redefined the meaning of fried chicken & champagne and earned herself numerous accolades, including three stars from Time Out New York.takeover ISONO by Birds and Bubbles – happenings
(all prices are subject to 10% service charge)
Birds and Bubbles Chicken
These humanly raised chickens are air chilled and tossed in a dry brine with a secret blend of spices resulting in a deeply flavorful chicken. Unlike most deep fried varieties, Simmons pan fries her chicken allowing for greater cooking control so each piece may form the perfect crust.
Shrimp & Grits
Simmons’s version gives a nod to her beloved Creole cuisine with a classic take on Shrimp & Grits by combining traditional New Orleans-style barbecued shrimp (which are not barbecued, but sautéed and topped with a rich and flavorful sauce) with Anson Mills yellow grits served with tasso and mushrooms. Simmons’s first bite of Shrimp and Grits coincides with the first time she remembers tasting layers of flavor – before she even understood what that meant.
Banana Pudding
Banana pudding is legitimately the last thing Sarah ever wants to taste; it’s her all-time favorite dessert. Sarah and culinary partner Aaron Hoskins transformed this classic Southern dessert (typically served family style from a bowl or individually in jars) into a visually stunning, edible piece of art. All the elements are represented: creamy banana curd, sliced banana, housemade vanilla cookies, and toasted meringue. They’re assembled in a manner that visually tempts the eye (all the better to Instagram!) while allowing the guest to assemble a perfect bite each time.
Isono Eatery and Bar
6/F Block B, PMQ, 35 Aberdeen Street, Central, Hong Kong Tel:+852 2156 0688
http://www.isono.com.hk
Isono is located in PMQ, the art and cultural complex of Hong Kong. It is a Spanish centric Mediterranean kitchen led by Chef Jaime Núñez from Madrid, where guests can enjoy hearty, affordable Spanish dishes designed for sharing. Welcoming up to 120 guests, the sleek, industrial interiors were designed by Joyce Wang who draws inspiration from the modern Basque-influenced fare, juxtaposed alongside the heritage elements and architecture of the site. Long communal tables, high tables, tapas bar, private rooms and al fresco dining areas allow the restaurant to accommodate all group sizes and occasions.