New York’s 3-Michelin-Star Restaurant Eleven Madison Park Brings Its Vegan Dishes to Hong Kong for a Plant-Based Pop-up with Rosewood

Fine-dining hotspot Eleven Madison Park, one of the world’s most acclaimed restaurants, is this year marking its 25th anniversary.

Located in the heart of New York City, overlooking Madison Square Park, the establishment has much to celebrate: it has three Michelin stars, and topped the World’s 50 Best Restaurants list in 2017.

But its move in 2021 to adopt an entirely plant-based menu caused the biggest ripples. Signature dishes, such as its much-loved butter-poached lobster and honey lavender duck, came off the menu.

Sceptics said the vegan move would never work, but chef-owner Daniel Humm stuck to his green guns. “The current food system is simply not sustainable, in so many ways,” Swiss-born Humm said at the time.

Now foodies in Hong Kong will get to savour some of the restaurant’s offerings. Eleven Madison Park is joining culinary forces with Rosewood Hong Kong for a plant-fuelled pop-up.

Led by Humm, the five-day residency at Asaya Kitchen, on the sixth floor of the Rosewood Hong Kong, from November 14 to 18, is shaping up to be one of the hottest tickets in town.

While details of the eight-course tasting dinner menu – HK$3,988 (US$510) plus 10 per cent per guest – are still being finalised, it will take inspiration from Eleven Madison Park’s signature dishes and will feature hand-picked produce from local organic farms.

Accompanying the dishes are wine pairing options curated by Eleven Madison Park’s wine director, Gabriel Di Bella.

While in the city, Humm will also share his passion for sustainable living and plant-based recipes with students from the Hong Kong Vocational Council’s International Culinary Institute, a Rosewood Empowers partner.

“As part of our Rosewood Impacts initiative, we are thrilled to partner with Eleven Madison Park to offer a purpose-led fine-dining experience to our discerning guests,” says Hugo Montanari, managing director of Rosewood Hong Kong.

The collaboration, says Montanari, has further strengthened Rosewood Hong Kong’s commitment to “supporting local communities, from using home-grown produce to inspiring the sustainable culinary leaders of the future”.

It’s much needed. The industry has been criticised for its damaging impact on the environment, with restaurants generating huge quantities of food waste, plastic waste and emissions while consuming enormous amounts of water and energy.