Hong Kong dining specials: white asparagus at Sabatini, Alto 88 and Hugo’s, top chefs team up at Amber

May is the month for white asparagus, which appears poached, panko-wrapped and with prawn, depending on the establishment; elsewhere, Amber’s Ekkebus joins Australian guest chef Dan Hunter for some ‘four-hands’ feasts

PUBLISHED : Wednesday, 17 May, 2017, 4:31pm
UPDATED : Thursday, 18 May, 2017, 11:02am

It’s time to dine on white asparagus, with several restaurants around town now featuring the seasonal delicacy on their menus.

Hugo’s at the Hyatt Regency in Tsim Sha Tsui is serving white asparagus until June. Dishes include panko-wrapped white asparagus with pan-seared Hokkaido scallops, romaine salad and basil aioli; baked white asparagus with roasted pigeon breast, Parma ham, olive oil confit cherry tomato and choron sauce; and white asparagus ragout with crisp poached French organic egg, young spinach, parmesan and carbonara foam. Bookings: 3721 7733

It’s available until the end of May at Sabatini at The Royal Garden hotel in Tsim Sha Tsui. The restaurant is serving dishes such as poached white asparagus with hollandaise sauce; soft-boiled organic egg with sautéed white asparagus and sage with parmesan cheese fondue and black truffle; and squid ink tagliolini with sea urchin, white asparagus and cream sauce. Bookings: 2733 2000

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At Alto 88 at the Regal Hongkong Hotel in Causeway Bay, guests can try a four-course asparagus menu (HK$588 plus 10 per cent) that will be served until the end of May. The menu includes charred leek with white asparagus, hazelnut and milk skin; and black ink linguini with Italian king prawn, datterino tomato and asparagus tips. Bookings: 2837 1799

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It’s not all about asparagus, however. The Landmark Mandarin Oriental in Central will have a “four-hands” collaboration between the hotel’s director of culinary operations, Richard Ekkebus, and Dan Hunter from Brae restaurant in Australia. The resulting dinners at Amber on June 14 and 15 cost HK$2,488 plus 10 per cent (add HK$1,518 for a nine-course wine pairing), and include a copy of Hunter’s cookbook. The dinner comprises four snacks and eight dishes, and includes tomatoes and uncommon leaves in seawater (by Hunter) and Hokkaido corn and Western Australian winter truffle (by Ekkebus). Bookings: 2132 0066