Just Yolking
Fasting and atonement? No thanks. If you ask us at HK Mag, Easter is all about the eggs and the brunches. Seeing as ‘tis the season, we’ve uncovered where some of Hong Kong’s more special egg dishes are hidden, so you don’t have to waste time hunting.
Roll ‘em Up
The chefs at Papi use Italian eggs exclusively imported from free-range chickens living the life of Riley in Northern Italy. The reason they go to this length is because these free-range Italian eggs have a signature sweetness that isn’t easily replicated. Besides having more living space than most Hong Kong flat dwellers, these chickens have a diet that consists primarily of locally grown corn, and this translates to better-tasting eggs (particularly than our own bird-flu resistant poultry strains). Try Papi’s rolled thin omelet, made with these pampered eggs, with layers of cooked ham and oozing gorgonzola cheese wrapped within. You’ll also notice Papi’s delectable tiramisu dessert is yellower than usual because of the special character of the eggs.
Papi, Shop R011, Civic Square, Elements Mall, 1 Austin Rd. West, West Kowloon, 2811-2681.
Go Organic
Amber is serving up its own organic egg with black winter truffle this season, and the steps to make this dish are oh-so-complicated—as can only be expected with creative head chef Richard Ekkebus at the helm. First, a baccarat crystal martini glass is filled with truffle coulis. A perfectly poached organic egg is added to the center of the glass, and then surrounded with small bread crouton squares that have been sautéed in olive oil and dusted with a powder of cep mushrooms and sea salt. All this is then topped with a foam made out of extra virgin olive oil and infused with black truffles and vintage sherry vinegar, sprinkled with a crumble of crispy dried chicken skin, chopped black winter truffles and a dash of chive. That’s more flavors and textures than most nine-course meals, making this the Faberge egg of our collection.
Amber, 7/F, The Landmark, 15 Queen’s Rd. Central, 2132-0066.
Savory Feast
Specializing in Cantonese cuisine, Tsui Hang Village has some egg-citing (groan) surprises in store for diners this spring. To start, Tsui Hang offers a unique scrambled egg, crabmeat and black truffle dish featuring specially imported American eggs ($228). After being stir-fried, the bright yellow scramble is arranged on the plate like the petals of a daisy—to be devoured piece by piece by hungry diners. But if you prefer eating the eggs of a bird more inclined towards flight, do try Tsui Hang’s deep fried scallops in salted egg yolk sauce ($198), which employs duck eggs in its preparation. Or have a helping of the preserved duck eggs and pickled ginger served refreshingly chilled, and featuring a soft, creamy egg yolk that melts in your mouth.
Tsui Hang Village, 2/F, New World Tower, 16-18 Queen’s Rd. Central, 2524-2012.