Where to Eat Rabbit in Hong Kong
The Easter Bunny may be an adorable mythical creature—but its mundane brethren are both less cute, and much tastier. There’s no need to be afraid of it: rabbit is popular in European cuisine, and it’s especially prominent in French fare. Start your Easter hunt early by going in search of a plate of rabbit…
Why would anyone want to eat bunnies? Well, just think of them as chickens with big ears. Rabbit is a pure white meat that’s very low in fat and sodium and high in protein—making it ideal for diets. Rabbit is neutral-tasting, if a little gamey, and it works well across cuisines. Don’t be fooled by the fur and the small physique—because it’s so fine-boned, hares actually produce seven times more meat per kilo than big, bone-heavy cattle: so much so that in 2007 the North Korean government asked a German rabbit breeder to import his huge, 10.5kg rabbits in hopes of relieving famine. Thanks, rabbits.
Spoon by Alain Ducasse
The two-Michelin-starred restaurant is known for its high-end French fare, and from March 29 to April 1 Spoon by Alain Ducasse is offering a special Easter weekend dinner menu. Serving rabbit porchetta as the main course, the menu includes other delectable dishes such as egg cocotte with crayfish and black truffle, and Pyrénées lamb. And who could forget dessert? Top off the perfect Easter meal with pastry chef Jerome Husson’s special Easter egg dessert, made with raspberry confit, chocolate mousse and chocolate sponge cake.
L/F, InterContinental Hong Kong, 18 Salisbury Rd., Tsim Sha Tsui, 2313-2323.
Press Room
“Mangez bien, riez souvent, aimez beaucoup”—“Eat well, laugh often and love abundantly.” It’s the Press Room’s new motto and it comes with an equally cheery new menu dedicated to that ethos. An expert in both Asian and European dining, the newly appointed chef Wilson Wong has catered his menu to brasserie-style French cuisine. One of the new mains is overnight-braised rabbit leg with bacon, olives and red wine jus. It’s a warm, homey dish that’s guaranteed to be a delightful pot of gold.
108 Hollywood Rd., Sheung Wan, 2525-3444, www.thepressroom.com.hk
Bistro Du Vin
There’s something in K-Town for everyone. Hop into Bistro Du Vin on your bunny hunt and you’ll find a charming Parisian-style bistro. The rustic resto is dedicated to traditional, home-style dishes that cater every to palate. Their signature rabbit leg, served in creamy white sauce with pommery grain mustard, is mouth-watering rabbit food of the best kind.
Shop 1D, 1 Davis St., Kennedy Town, 2824-3010.
Olive
Rabbit isn’t all French. This Greek and Middle Eastern resto in SoHo has a variety of exotic dishes, so it’s no surprise that they’ve turned to our hoppy friend. Olive’s Rabbit terrine is served as a light mezze, topped with Turkish apricots, toast and foie gras parfait.
32 Elgin St., Central, 2521-1608, www.diningconcepts.com.hk
Ivan the Kozak
The rustic Ivan the Kozak isn’t only a wine and vodka bar. The only restaurant in Hong Kong to serve authentic Ukranian and Russian cusine, Ivan’s signature dishes include “baked rabbit Russian style.” Doused in a creamy sauce, the meat is tender and baked to perfection. Check out the vodka ice room—at sub-zero temperatures, you’re guaranteed an icy Easter.
G/F, 46–48 Cochrane St., Central, 2851-1193.
Sorry, I’m a vege-hare-ian
Chocolate Bunny Treats
You can still get rabbit into you, meat free. For last minute gifts Godiva is always a good place to turn. The chocolatier’s 2013 spring lineup offers a variety of adorable chocolate bunnies, chicks, and decorative Easter eggs. Treat yourself, or pick up a hare for a friend.
Shop 213-221, City Plaza, 18 Tai Koo Shing Rd., Tai Koo Shing, 2569-1137.
Easter High Tea
Easter egg hunt wear you out? Have a sit-down kind of Easter with the tea buffet at the Grand Café at the Grand Hyatt Hotel, which will be serving more than 15 types of chocolate dessert.
1 Harbour Rd., Wan Chai, 2584-7722.
Choco-Feast!
For another extravagant choco-fest, check out the InterContinental over the Easter weekend. The Lobby Lounge is offering a wide selection of festive chocolate-based cocktails and mocktails, such as the “Chocolate Monkey,” “Easter Cherry-Lush,” and “Hot-Cho-Kiss.” We suggested inventing a drink called the “Melting Rabbit” but our opinions seem to have fallen on deaf ears.
18 Salisbury Rd., Tsim Sha Tsui, 2313-2323.
