Written/Compiled and Reported by Li Xinyi
To commemorate the 100th anniversary of the Titanic's only voyage, Hong Kong's Hullett House has recreated the ten-course menu served in the Titanic's luxurious first-class dining saloon on April 14, 1912, launching the "Titanic Dinner," available until the end of May. The Heidsieck Monopole Gout Americain Champagne 1907, which was served on the ship back then, will also be offered on the first night.
Hullett House's Michelin-starred chef Philippe Orrico will use the original ingredients from the menu to reinterpret these classic century-old dishes with innovative techniques. The Titanic Dinner will be held in the St. George Restaurant at Hullett House, a colonial-era Hong Kong heritage site built in 1881. From the decor, waitstaff uniforms, to table settings, the grandeur of the Titanic in its heyday will be brought back to life. The dinner will also feature bone china plates designed for the Titanic by William Brownfield & Sons.
Hong Kong's Hullett House will recreate the delicacies of the Titanic, and reservations are now open. (Photo provided by Hullett House)
In 1998, 80 years after the shipwreck, divers recovered a unique collection of pristine antique champagnes from the wreckage. Later, Hullett House brought these rare vintages, each worth $11,000, to Hong Kong. The inaugural dinner is priced at HK$15,000 (approximately NT$57,690) per person, limited to invited guests only, who will have the chance to taste this precious champagne.
This year marks the 100th anniversary of the maiden and final voyage of the luxury liner Titanic. Owned by the White Star Line and sailing from England to New York, the superliner was unparalleled in size and luxury at the time. First-class cabins featured exquisite wood paneling and handcrafted furniture, and passengers could enjoy facilities such as a gymnasium, swimming pool, and Turkish bath. The cost of a ticket for the Titanic's maiden voyage, when converted to modern currency, could amount to as much as $99,000 (nearly NT$3 million).
The unique dishes enjoyed by passengers on board included top-grade French oysters, beef stew soup, and boiled salmon with egg yolk and lemon sauce. Main courses featured French-style chicken with sautéed onions and vegetables, traditional British lamb with mint sauce, and roast squab with watercress. Desserts included Waldorf pudding with premium French ice cream.
The smoking room on the Titanic in 1912. (Photo provided by Hullett House)
During April and May, groups of eight or more can arrange a private Titanic Dinner in the JP Hennessy Room at Hullett House, enjoying the ten-course first-class dinner paired with selected wines, priced at HK$3,800 (approximately NT$14,600) per person. For those seeking a more affordable way to experience Titanic cuisine, four dishes from the second-class menu will be available at The Parlour at Hullett House from April 14 to May 12. For details, visit www.hulletthouse.com.
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