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Table talk

Susan Jung

 

Several restaurants around Hong Kong are serving white asparagus while the season lasts. At Hugo’s, at the Hyatt Regency in Tsim Sha Tsui, it has been used in dishes such as steamed white asparagus with hollandaise sauce; white asparagus and lobster salad with cauliflower and egg dressing (above); white asparagus tagliatelle with Bayonne ham and new garlic confit; and warm white asparagus with white truffle butter, pea tendrils and toasted hazelnuts.
Bookings: 37217733
 

At Berliner German Bar & Restaurant the à la carte selection lists dishes of white asparagus cream soup with smoked salmon and German bread; white asparagus salad with boiled egg, tomatoes, lettuce and avocado dressing; and white asparagus with a choice of cooked ham, Black Forest ham, sole fillet or pork medallions. Phone 28918689 (Wan Chai), 2987 8203 (Discovery Bay), 2148 5388 (Olympian City 3) and 21218969 (SoHo East)

 

At Prompt restaurant at Le Meridien Cyberport in Pok Fu Lam, the white asparagus menu includes warm white asparagus with prosciutto, boiled potatoes and hollandaise sauce and pan-fried salmon steak with creamy mashed potatoes and white asparagus salad.
Bookings: 2980 7417

 

Chefs from the CTS (HK) Grand Metropark Hotel Beijing have collaborated with the Metropark Hotel Kowloon to create a menu of special dishes for the House of Tang Chinese restaurant until the end of May. The à la carte selection includes braised fresh blue abalone on crushed ice with wasabi and soy dip; fried rice with seafood and matsutake mushrooms served in a miniature pumpkin (right); and sweetened almond cream with sesame dumplings served in a coconut.
Bookings: 2760 3628

 

Takashi Sakamoto from the Ningyocho Imahan restaurant in Tokyo will be guest chef at Inagiku in the Four Seasons Hotel in Central from May 13-26. The chef and his culinary team will be preparing sukiyaki and teppanyaki dishes using top quality Japanese beef.
Bookings: 2805 0600

 

Senzuru Japanese restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring Hiroshima oysters until the end of May. Guests will find dishes including Hiroshima oyster and bacon skewer; Hiroshima oyster sashimi with pomelo sauce (right); and Hiroshima oyster cutlet with tartar sauce.
Bookings: 3160 6898

 

susan.jung@scmp.com

 

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