Hong Kong restaurant specials: spring sakura feasts, Sichuan cuisine, organic Chinese fare
Japanese restaurants celebrate cherry blossom season, while Alto 88 in Causeway Bay features dishes made with prime beef from Piedmont, Italy
Kaetsu restaurant at the Grand Hyatt in Wan Chai is celebrating spring with a sakura kaiseki menu that’s available until the end of April. The dinner is HK$1,600 plus 10 per cent and includes rock salt-grilled Seto hamaguri clam; red snapper and spring vegetable tempura; and stone-grilled Iwate A4 wagyu. Bookings: 2584 7722
Italian artisan butcher Macelleria Oberto, who specialises in Piedmontese Fassone cattle, will be at Alto 88 at the Regal Hongkong Hotel in Causeway Bay from April 14-16. His beef is featured in a five-course menu (HK$888 plus 10 per cent) that includes dishes of Piedmontese beef tartare with 65 degree quail egg yolk; home-made pappardelle with Piedmontese white cattle ragout and Castelmagno cheese foam; and roasted beef rump with herbs, prune sauce, pumpkin and ginger quenelle and horseradish chips. Bookings: 2837 1799
Another restaurant celebrating the arrival of the cherry blossoms is Zuma in Central. Its 10-course spring tasting menu (HK$1,320 plus 10 per cent), available until April 14, starts with a sakura hanami martini and ends with dessert of Hokkaido Tokachi molten cheesecake, with dishes such as grilled Australian M8 wagyu beef, and snow crab tempura with yuzu salt, served in between. Bookings: 3657 6388
