Truffle is one seasonal and rare treat, but Harlan's chef Nelson Chui has found another delicacy that is equally decadent. From now until mid-August, the IFC restaurant will offer dishes using white salmon. Also known as ivory kings, they are wild Chinook salmon from Alaska that are only available at this time of year. 'The wild ivory king is actually less fatty,' Chui explained at a lunch on Thursday. 'It is only from now until mid-August that we can catch them as they swim upstream to spawn. It's mostly caught by hand and usually if you catch 10 fish, only about two are white ivory kings. That's how rare they are. In terms of the taste, the wild salmon has more of a natural taste of the sea. Farmed salmon are fatter and not as healthy.' It is possibly the first time the pale fish is available on Hong Kong plates and Harlan's even secured an exclusive deal with the supplier so it is the only restaurant in town offering it. 'I have heard about it for about five years but never had the chance to handle it,' Chui said. 'Hong Kong customers are so sophisticated now it's hard to find an ingredient that they haven't tried before.' Chui has created five dishes with white salmon. To book a table, call 28050566.