Hong Kong dining specials: how to age fish, Vietnamese specials at Lily & Bloom and Cinco de Mayo tacos at Commissary
Discover why the taste of fish is not governed by its freshness, why everyone loves a Mexican national holiday, and what one guest chef from Las Vegas does differently with Vietnamese cuisine
Commissary in Pacific Place, Admiralty is celebrating Mexican national holiday Cinco de Mayo on Friday with tacos, Mexican beer, spirits and margaritas. The taco menu includes fried fish with green goddess and cabbage slaw; beef tongue with refried black beans and pico de gallo; pork carnitas with cabbage and pickled red onion; and slow-roasted pig’s head with pico de gallo.
You can get one taco for HK$50, three for HK$140, four for HK$160, five for HK$200 and eight for HK$300. Bookings: 2602 0707
Lily & Bloom in Lan Kwai Fong will welcome Khai Vu of District One Kitchen & Bar and Le Pho Vietnamese Kitchen in Las Vegas as guest chef from May 10-11.
The à la carte selection includes grilled whole squid with togarashi pepper and spicy aioli sauce; Hue spicy beef soup with beef shank, pork loin, Hue pork roll and rice vermicelli; chicken wings with garlic and serrano pepper sauce or fish sauce glaze; and chargrilled beef and lemon grass wrapped in betel leaves with scallion oil and peanuts. Bookings: 2810 6166
Okra restaurant’s owner and chef Max Levy and the Hong Kong chapter of the Slow Food Movement are presenting a fish ageing workshop on May 20 at the Japanese restaurant in Sai Ying Pun.
Ageing fish under controlled conditions changes the texture and flavour of the seafood. The event at Okra is HK$450 (HK$400 for Slow Food members) and includes a one-year membership to Slow Food and a light lunch. Information and bookings on Slow Food Hong Kong.
Gaia Ristorante in Central is having a dinner on Thursday May 11 featuring the champagnes of Egly-Ouriet.
The five-course menu (HK$1,188) includes risotto with morel mushrooms and aged parmesan cheese paired with the Egly-Ouriet Grand Cru Ambonnay Millesime 2005; and guinea fowl breast with ham, foie gras and black truffle served with the Grand Cru Blanc de Noir Les Crayeres. Bookings: 2167 8200