I look forward to celebrating at this special Chinois on Main pop-up at CUT at 45 Park Lane and would love you to join me.
June 27 ‒ 30, 2018
May 23, 2018
Following the roaring success of last year’s Spago restaurant event at 45 Park Lane, the legendary chef is returning with another four-day pop-up (June 27 ‒ 30). This time he’s celebrating the 35th anniversary of his Chinois on Main restaurant in Santa Monica. Here’s what he had to say about what he’s got planned.
I’m really proud to be celebrating 35 years of Chinois on Main. I promised diners visiting me in Santa Monica that I would host an event for them in London, so here it is. At the end of June we’re taking over my steak restaurant CUT at 45 Park Lane and recreating a taste of Chinois, the original restaurant where I pioneered Asian fusion cooking in America.
I’m busy planning an eight-course tasting menu, as eight is a lucky number in Chinese culture. The menu is inspired by the idea of yin and yang and to recreate the fun atmosphere of Chinois we’ll be serving family style sharing plates to pass around the table. For a little taste of what to expect think sea urchins, lobster spring rolls and sizzling fish with ponzu sauce.
Chinois has always had a lively vibe, where people feel a real part of what’s happening. This is what I want to create with our London pop-up. I always love coming to London and I think the food scene is even better than Paris. When I look back at how the city’s food was in the 1970s, things have come a long way. There are now so many different ethnic cuisines to choose from and the quality of the ingredients gets better all the time.
Many restaurants no longer stand the test of time, so this is a really important anniversary for me. The enduring appeal of Chinois is the food and our hospitality; customers always remember how we made them feel. They appreciate our sense of tradition, liking how we balance signature dishes with new ones to keep things current. Chinois also benefits from a strong celebrity following, including the likes of Madonna. One of my regular diners once decided that their favourite table had to change, now they only want to sit at ‘Madonna’s’ table.
I’ve selected some excellent Austrian wines including a particular good Riesling. I’m not just biased by my Austrian background, these wines are particularly good with fusion food as they have a concentrated flavour that stands up to the food. We’ll also be serving wines from 1983, perfect for our 35th anniversary, and cocktails prepared tableside for an added touch of theatre.
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