From May 7 – 9, the pop-up restaurant will offer a nine-course menu in the hotel’s Tian and Di function rooms where guests will be served vintage vodkas, cocktails and Abrau-Durso wines. The latter is arguably Russia's leading sparkling wine maker and will be available in Hong Kong for the first time. Having said that, the Russians aren't going to believe how small the drinks bill is compared with Moscow.

Priced at HK$2,388, you’ll see plenty of classics on the menu such as caviar and borscht which are updated and refined. For example, the normally humble beetroot soup is paired with caramalised foie gras, shredded duck meat and a scoop of frozen chive and sour cream. The collaboration follows the hotel’s first pop up with Iron Chef Morimoto, and there are more to come, but this is the only one you’ll get to say ‘borscht’. Is there a more satisfying word in food? We go to Ivan the Kozak's just to say it out loud.

Borscht.