Exclusive Experiences to Indulge Your Palate at The Refinery

• The Refinery celebrates the return of dine-in experiences with a new Shunde menu and cocktail masterclasses with mixologist Antonio Lai.
• The Mag’s Taikoo Place office tenant-readers will have the chance to enjoy these member-exclusive experiences.

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Good food tastes better when it’s shared – and to celebrate the return of dine-in experiences, The Refinery, Taikoo Place’s private members’ club, is set to take you and your friends on a culinary journey. Featuring a new menu and cocktail masterclasses with award-winning mixologist Antonio Lai, scrumptious member-exclusive experiences will now be available as a special offer for The Mag’s Taikoo Place office tenant-readers to enjoy this month. Read on to find out more!

A Taste of Shunde

Created by the club’s Chinese Executive Chef Jacky Chan, The Refinery June menu will transport you to Shunde, the birthplace of Cantonese cuisine.

Located in Guandong’s Pearl River Delta region, the area is rich with a variety of natural ingredients and Shunde cooking methods are just as diverse – in fact, it’s said that there are a hundred different ways to cook fish in this traditional cuisine.

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Inspired by the fresh, umami taste of Shunde cuisine, Chef Jacky has included several authentic fish dishes on the new menu. Start with a spotted garoupa soup with tangerine peel and ginger to whet your appetite; or the Poached Chinese Spinach with Fish Curd in Fish broth for a nourishing soother. If you like dace, try it wok-fried with roasted pork belly, or have it pan-fried with preserved meat and water chestnuts.

The non-fish dishes are just as tasty: the Pan-fried Lotus Root Cakes with Minced Pork and Shrimp Paste brings a taste of home; while the Scrambled Egg Whites and Milk with Morel Mushrooms is a healthy balance of flavour and nutrients.

The Mag readers from the Taikoo Place office community can try the Shunde menu as non-members of The Refinery this June (Mondays – Saturdays) – make your dinner reservation by calling the club at 2216 5700 and mention “The Mag Readers”.

Mix and Muddle

Here’s your chance to elevate your cocktail game – and with tips from a pro, no less! The Refinery has invited acclaimed mixologist Antonio Lai to help you master the art of cocktail mixing in two interactive masterclasses on 4 and 18 June.

Renowned for his comprehensive Multisensory Mixology (MM) concept, a drinking experience that engages all five senses, Lai co-founded some of Hong Kong’s trendiest bars, including Quinary, Room 309 and Draft Land. At the masterclasses, he’ll share two recipes created exclusively for The Refinery’s latest dining experience.

Both created based on the Hennessy VSOP cognac, these cocktails feature refreshing ingredients to help you beat the summer heat. Hennessy Gold Fashioned is a blend of monk fruit syrup and Angostura bitters, with garnishes of orange peel and edible gold leaf for a hint of decadence. Hennessy Highball mixes daffodil tea cordial and Thai soda water, a combination that pairs well with Chef Jacky’s Shunde menu. Moët Hennessy Diageo bar tools are provided at the classes so you can craft your drinks like a pro!

Six readers of The Mag from the Taikoo Place office community can sign up for the masterclass on 18 June, with the option to also book a dinner at The Refinery afterwards. Register by emailing membership@refineryclub.com on or before 11 June and mention “The Mag Readers”. First-come, first-served.

Interested in mixology? Find out what Antonio Lai has to say about The Future of Cocktail Culture before you attend his masterclasses.