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Vicki Williams

Michelin restaurants in star-rich cities, including New York, London and Hong Kong, are currently having to come up with new ways to generate revenue now that people are sheltering in place during the coronavirus pandemic.
One way these establishments are making money is by stepping completely out of their impeccable restaurant comfort zone by launching takeaway and/or delivery services.
In Hong Kong, the number of starred restaurants offering to-go menus is growing.
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JIA Group has recently introduced JIA Everywhere, private dining options for singles and families, including customised delivery, catering sets, meal box delivery and “Chefs at Home”. Seven of the group’s restaurants are taking part, including Michelin-starred Duddell’s.

Its set meal boxes for one include a dim sum platter, soya chicken with rice and braised vermicelli with minced A4 Wagyu.
Lorraine Tjhin, public relations manager says: “JIA Everywhere is our way of adapting to consumer needs as quickly as possible. With people currently much less willing to dine-in at restaurants, this is our solution.”
Ming Court, the one-starred Cantonese restaurant at Cordis Hong Kong, is now offering a gourmet grab-and-go service for lunch and dinner. The menu features a comprehensive repertoire of restaurant dishes, including wellness dumplings, deluxe dim sum, roast goose and stir-fried Wagyu beef.
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To maintain its Michelin standards Elaine Joe, executive assistant manager, Food & Beverage, says: “Ingredients are the same high quality as dine-in, and we use eco-friendly packaging that is great for keeping food warm.”
Other high-end Chinese restaurants offering a takeaway service include China Tang in Harbour City, and Yue at City Garden Hotel.

Two services launched last week include Michelin-starred Thai restaurant Aaharn and its “Pinto To Go”, a lunchtime delivery/collection service via Armoury Bar, in conjunction with food delivery service Deliveroo. The street-food inspired menu features a selection of curries, pad thai, satay, fish cakes and more, all served in re-usable pinto-ware.
The other is the ETA (express takeaway) lunch service from Cornerstone, by Shane Osborn, chef and owner of one-Michelin star Arcane.

He says takeaway is a completely new learning curve for him and his team, and his menu is evolving to address that issue. Currently the restaurant offers a daily two-course menu, but Osborn is also working on enhanced packaged offerings.
On the menu in late March was spring vegetable soup (pea, leek, wild garlic), toasted spelt with mushrooms and asparagus, a green salad and bread. The signature Wagyu bavette steak sandwich will be a feature this week.
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Osborn says providing takeaway at the contemporary bistro was both an economical and practical decision: “It was a necessity, and with its street-level location it made sense.”
Tjhin expects the trend to grow. “For many fine dining restaurants, delivery and takeaway services were previously an unthinkable proposition. Now, it is quickly becoming an essential business initiative to stay afloat – not just in Hong Kong, but around the world.”


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As patrons stay home, more Michelin-star restaurants in Hong Kong, London and New York are offering takeaway and home delivery to stay afloat


Which Hong Kong Michelin-star restaurants are offering home delivery during the coronavirus pandemic?

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}As patrons stay home, more Michelin-star restaurants in Hong Kong, London and New York are offering takeaway and home delivery to stay afloat

As patrons stay home, more Michelin-star restaurants in Hong Kong, London and New York are offering takeaway and home delivery to stay afloat