A Post-Lockdown Preview of the Future of High-End Restaurants
New regulations have changed the operations of Michelin-starred Arcane in Hong Kong. But business is picking up.
When guests are seated at Michelin-starred Arcane in Hong Kong’s Central business district, they will find discreet envelopes on their table into which they can insert their face masks. They must be wearing masks upon showing up at the front desk, which will use a non-contact, infrared thermometer to take their temperatures. And they’ll have had to answer these three questions: 1. Have you traveled in the past 14 days? 2. Have you come into contact with anyone who has shown symptoms of coronavirus? 3. Have you experienced any symptoms yourself?
If everything in order, the customers can set down their mobile phones and personal hand sanitizers on the white tablecloth and begin enjoying carpaccio of Hokkaido scallop, lamb with Jerusalem artichokes, toasted peanut ice cream (with a chocolate chip cookie) and other dishes from chef Shane Osborn’s kitchen. As masked waiters whisk out the elegant plates, the customers can be confident that they are separated by the city-regulated 1.5 meters (about 5 feet) from other visitors in the dining room. If they’ve chosen to eat at the counter of the open kitchen, each diner will be separated from neighboring customers by plexiglass panels as masked cooks hand out the beautifully plated food.