24 January 2022, Hong Kong SAR, China – The Murray, Hong Kong is delighted to announce the appointment of Executive Sous Chef Fernando Gojan, who oversees the kitchen operations and design of culinary offerings at The Tai Pan. Unveil Chef Fernando’s latest creations specially designed for The Tai Pan, presenting an unrivalled modern bistro fare with an Asian touch.
Born and raised surrounded by the beautiful landscape of Patagonia in the south of Argentina, Gojan inherited from his home cook father and developed a true passion for food as well as a sharp palate from a young age. Gojan received a two-year professional training at Instituto Argentino de Gastronomia, then started his first job as Banquet Chef at Palacio Duhau - Park Hyatt Buenos Aires and refined his craft in the hotel’s Italian restaurant. The invitation from his former fellow chef to join Hong Kong’s Tango Argentinian Steakhouse as Sous Chef in 2012 turned a new page in his career. Continued to push his boundaries, Gojan was at the helm of Mercedes Me to present exceptional tapas with a Japanese twist. Joining the Grand Hyatt Steakhouse as Head Chef in 2017 marked his return to the hotel industry and he then expanded his responsibilities to man a team of 30 chefs for the all-day dining Grand Café.
Bringing with him a wealth of experience working with various cuisines, Gojan is going to showcase his unique culinary approach in the menu of The Tai Pan – combining the right techniques and ingredients to highlight the indigenous tastes. Spending almost 10 years in Hong Kong, Gojan is deeply inspired by the wide range of Asian cuisine and looks to enrich the modern bistro menu of The Tai Pan with a variety of dishes that are modernly presented and delicious with an Asian touch, inviting in nature for all to enjoy and share.
The gastronomic journey begins with refreshing starters. Highlights include the delightful Hamachi Crudo, meticulously procured from the seas of Japan. Dressed in the Thai-inspired mango and ginger sauce as well as the coriander chili oil, the dish will stimulate your palate.
The Tai Pan Crab Cakes is an elevated version of the classic recipe. Juicy lump crab meat is used for a meaty and firm texture, then coated with bread crumbs before pan-frying to crispy gold. Savour it with its perfect accompaniment, the creamy Caper Mayonnaise added with orange juice and orange skin for a citrus note.
Discover intriguing Asian touches in the main course creations. Asari Clams Tagliolini is made to impress seafood devotees. Freshly flown from Japan, Asari Clams carry delicate sweetness and complements well with the briny squid ink pasta. Together with the ikura on top, the dish offers an umami indulgence. An east-meets-west sauce which is a flavorful blend of nduja butter, sake and clam juice, is specially crafted to pair with tagliolini.
Another delicacy from the sea is the Roasted Chilean Sea Bass with black beans stew and zucchini. Renowned for its premium quality, Chilean Sea Bass has a pleasant buttery flavour and firm texture. The rich and aromatic black garlic tapenade on side takes the sea bass to the next level.
Tempt your taste buds with the succulent Pan-seared Australian Lamb Chop, going well with the season’s best, Jerusalem artichoke puree on side. The gourmet is also adorned with Harissa Aioli and a Middle-East-influenced couscous tabbouleh salad mixing various fresh herbs.
Meat lovers can also feast on the flavorful U.S. Grain Fed Beef Tenderloin grilled to perfection. The steak is served with its matching companion green peppercorn sauce, as well as Asian side dishes such as grilled spring onions and maitake mushrooms.
Above dishes are available for both lunch and dinner. For enquiries, please call +852 3141 8888 or email email@example.com. Alternatively, book online at https://app.optitable.com/en/reservation/at/thetaipan/
Opening Hours: Monday to Friday
Breakfast: 6:30 a.m. to 10:30 a.m.
Lunch: 12:00 p.m. to 2:30 p.m.
Dinner: 6:30 p.m. to 10 p.m.*
Saturday, Sunday and Public Holiday
Breakfast: 6:30 a.m. to 11:00 a.m.
Brunch: 12:15 p.m. to 2:30 p.m.
Dinner: 6:30 p.m. to 10 p.m. *
*As directed by the latest government Covid-19 guidelines, the operating hours of our restaurants and facilities are adjusted. Please refer to the hotel website for the latest opening hours.
Venue: The Tai Pan, UG/F, The Murray, Hong Kong
About The Murray, Hong Kong, a Niccolo Hotel
The Murray, Hong Kong, a Niccolo Hotel is a high-profile preservation project by British international studio for architecture and integrated design Foster + Partners. The hotel, part of Hong Kong SAR’s Conserving Central initiative, was previously the stand-alone Murray Building, one of the city's most iconic landmarks. The USHKD 1 billion contemporary sanctuary features 336 oversized rooms and suites spanning 25 floors. Other facilities include a swimming pool and spa, a stunning rooftop bar with breath-taking views of the central business district and the green oasis of Hong Kong Park, a series of signature restaurants and bars, as well as creative meeting and event spaces. The Murray is also the first hotel in China and Hong Kong to be listed as “Sharecare VERIFIED® Health Security with Forbes Travel Guide” to recognise the hotel’s health security achievement. The Murray is a member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands, bringing together 35 brands with over 500 hotels in 85 countries. Further details on The Murray, Hong Kong are available at niccolohotels.com.
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