Follow our tastebuds as we take you on a journey of the best dishes we indulged in this March 2021:
Uma Nota: Sakura Brunch
Uma Nota has introduced a Sakura brunch, celebrating its fourth birthday as well as the centuries-old festival of Hanami – a traditional Japanese custom of drinking sake under a blooming cherry blossom tree. The pretty-in-pink brunch menu begins with unlimited refills of the sakura-inspired Hanami Highball, followed by a selection of innovative sushi dishes and three new raw fish ceviches bringing a Japanese spin to its signature Brazilian style. The beautifully crafted Japanese Raindrop Cakeis a stunning end to the brunch.
The Meditteranean fare of LPM has had a refresh with the new spring menu. The vibrant colours of the dishes reflect the season of starting anew. The asparagus with goat cheese and shallots dressing (HK$218), highlights the sweetness of asparagus, especially apparent in the springtime. A delicious contrast of creamy cheese tops the asparagus, bringing depth to the dish.
This newly-opened teppanyaki in the heart of Tseung Kwan O offers head chef Terufumi Mihara’s signature ‘Wa modern’ fusion cuisine in a tranquil environment. A la carte and set menus are available, featuring seasonal ingredients flown in fresh every day. The Hokkaido silver cod hobayaki stood out with the soft flaky fish highlighted by crunchy vegetables and a rich buttery sauce. Over 100 sakes, wines and shochu have been selected to accompany the contemporary fare.
Castellana presents the taste of the Italian Piedmont region via selected seasonal ingredients from around the world. Reflecting the festivities that mark the the spring harvest, Castellana’s spring menu kicks off with escargot. The menu highlight for us was the simmered Jerusalem artichoke soup topped with Atlantic monkfish. The soup comes adorned with fresh edible, a fitting nod to the season of new life.
Castellana, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay, Hong Kong
Kinship, the home-away-from-home restaurant, has introduced a new head chef, Nelson Gonzalez. The new dinner menu provides flavours inspired partially by the South American roots of the Venezuelan-born, New York-trained chef. The crispy soft shell crab (HK$158) accompanied by a vibrant green guasacaca sauce was a fresh, crunchy start to the meal. The star of the show however was the homemade cavatelli (HK$238) with Hokkaido scallops, bacon, English peas, tarragon and lemon butter. The soft scallops and pasta are contrasted by the crispy bacon and the tart hint of lemon.
Kinship, 3/F LL Tower, 2 Shelley St, Central, Hong Kong
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