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HK Magazine Archive

Seasonal Eats: Best New Spring Menus in Hong Kong

Restaurants celebrate the arrival of crisp green stalks of asparagus, plump sugar snap peas and bright red rhubarb.

PUBLISHED : Tuesday, 29 March, 2016, 10:30am
UPDATED : Wednesday, 19 October, 2016, 5:01pm

Rustico
Focusing on simple, homemade dishes, Rustico is a notable dining destination in the up-and-coming Lai Chi Kok district. To celebrate spring, the cheery resto welcomes guest chef Hector Costa Fernandez to introduce a taste of Barcelona to dishes such as Spanish baby cuttlefish with sweet potato and crispy artichokes ($138), “Caldereta” Catalan stew with lobster and clams ($298), and red bell peppers stuffed with cod fish mousse ($128). Through Apr 30.

Woobar
Woobar draws inspiration from Paris, “The City of Lights,” with a French-themed afternoon tea complete with edible flowers and a spring-colored palette brushed with yellow, orange and green. The “Le Jardin” garden tea party is a breezy and elegant affair for two, so grab your BFF and sample dainty treats like vanilla custard kiwi tarts, green tea strawberry tarts, passion fruit and mango cheesecake—all with a glass of champagne in hand. Through Apr 30, Mon-Fri 2:30-6pm ($418 for two), Sat-Sun 2-4pm or 4:30-6:30pm ($268 per person).

Common Room and Amazake
What’s a spring degustation without floral cocktails to pair? Prive Group’s bartenders whip up spring-inspired cocktails to refresh the palate, from dainty libations at Common Room to Japanese-themed drinks at Amazake. The Violet Dream ($115) at Common Room is sweet with crème de violette and maraschino cherry liquor, while the Summer Garden ($115) packs a fruity punch with fragrant elderflower liqueur. At Amazake, wash down the DIY sushi platter ($250) with the Sakura ($110), a springtime blend of umeshu, cranberry and orange bitters.  

Rafa’s Private Kitchen
Dine high above the Hong Kong skyline at Rafa’s Private Kitchen, a new personal dining experience at the Ritz-Carlton’s Ozone. Chef Rafael Gil invites food conoisseurs and gourmands into his culinary world, where egg soufflé is presented in a deep-fried potato nest, and carabineros red prawn and Iberico pork belly dumplings are washed down with a crystal clear porcini consommé. All dishes are presented by chef Rafa himself for a truly personalized experience up in the clouds. $900 per person, minimum four guests.

Inakaya
With meticulously prepared dishes, beautiful plating and focus on seasonality, Japanese kaiseki meals instantly evoke thoughts of spring and sakura blossoms. This art on a plate can be found at Inakaya, ICC’s Japanese fine-dine that kicks off its spring menu with a kaiseki set highlighting seasonal fish and crustaceans from Japan. Savor the bird’s eye view of the city atop the 101th floor while feasting on Sakura snapper—tender and juicy in the prime of its season—grilled greenlings, kinki fish, tanaba crab and firefly squid. Lightly fried and flaky, the spring assorted tempura is a delicate ending, served with Japanese clams, chiba spring blossoms and sea urchin with soba. Kaiseki sets start from $900 per person. 

The Chinese Restaurant
With spring officially upon us, it’s time to start shedding the winter pounds. Healthy, delicious and widely available, most of us still don’t seem to get enough fish in our diets—a problem that the Hyatt Regency in TST is seeking to rectify with a new freshwater fish menu at The Chinese Restaurant. Chef Kwai-kai Lo’s offers up a range of fish in different preparations and flavor profiles, from steamed marble goby ($468) to fried mandarin fish with pine nuts and sweet and sour sauce ($368), and steamed eel and rice with tangerine peel ($298). Catch these freshwater delicacies throughout April alongside a spread of classic Cantonese dishes.

Viet Kitchen
Viet Kitchen’s got a fresh take on authentic Vietnamese dishes crafted by chef Peter Cuong Franklin. Bright, fresh herbs from zingy lemongrass to copious amounts of cilantro dress dishes such as crispy pork omelet, spicy betel leaf beef roll with curry and crunchy peanuts ($88), and tamarind soft shell crab bright with citrus ($98). Seasonal mushrooms are highlighted in the tofu and mushroom claypot ($148), and the Da Lat-style yellow coconut chicken curry ($168) is a lip-smacking dish for those with a heartier palate. Of course, it wouldn’t be spring without the ubiquitous spring roll—Chef Franklin’s version is a decadent dessert with banana and melted chocolate sauce in a crispy fried shell.