Spring is in the air. And with it, the search for lighter palettes. Brighter flavours. Refreshing new takes your favourite dish. Throw in a sprig of earthy greens, or an infusion the sweet, syrupy scent of florals. The remastered menus below will have you covered. Soak up the warm weather but don’t forget a scummy plates of sides and a perfectly chilled drink — it’s a lovely time.
Welcome the season of spring with K11 Musea Artisan Lounge’s new Spring Special afternoon tea set — available through 30 April. Delectable tea-time favourites will be served along Cantonese classics curated by Chinese eatery Fan Guan, including popular barbecue pork puffs shaped as swans and glutinous rice cakes in the shape of pumpkins,all sitting pretty in the signature cage-shaped swinging stand. Take a sip out of the seasonal cocktails, which blend an East-and-West palette with enigmatic names. There’s Muses, a vodka-based tipple brightened with a refreshing mix of grapefruit, salted caramel and kumquat. It’s all a fun surprise.
Artisan Lounge, Shop 008 & 008A, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2601 3428
The search for lighter and brighter palettes for spring season continues. At Okra, it’s an all-new menu dedicated to the flavours of the ocean. There’s Hotatruika (HK$130), celebrating the glowing firefly squid season, tosses the Japanese delicacy in tart ponzu dressing and served with picked baby lotus root; the Smoke Bonito Zuke (HK$220) with house-cured skipjack tuna topped with yuzu kosho, a citrus-infused chilli paste; and a decadent Unakyu Foie Gras (HK$180), which layers fresh water eel atop honey miso foie gras in a bed of sweet sanbaizu vinegar.
Okra, G/F & 1/F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong, +852 2806 1038
There are many reasons to pay The Commune at K11 Artus a visit, especially now with its doors no longer limited to only residents. There’s the stunning vantage of Victoria Harbour, its cosy, den-like interiors, and a delicious new lunch menu. A wonderful spot for intimate get-together with closest friends. Spotlighting the restaurant’s Asian fusion trajectory, small and larger bites include the likes of unagi teriyaki slider (HK$108), Balinese beef tartare (HK$158) and wagyu beef ‘bo chai fan’ paella (HK$398). There’s also a three-course lunch set lunch (HK$330) that finishes with a yuzu milk chocolate bar. An afternoon here will be one well spent indeed.
The Commune, 10/F, K11 Artus, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2107 3388
Causeway Bay’s quaint French bistro launches a seasonal spring menu reflective of the warm season. The spring tasting menu (HK$698) highlights seasonal ingredients prepared by executive chef Jeff Chan in plates evocative of the refreshing flavours South of France, with scallop nantaise baked in a babylon shell, mussel, calm and velouté sauce (a sauce regarded as one of the five pinnacle condiments in French cuisine); braised abalone with brown chicken jus and creamy morel sauce; and French Averyron lamb-rack with creamy polenta, ratatouille and rosemary jus.
Les Papilles, G/F, 44 Tang Lung Street, Causeway Bay, Hong Kong, +852 3114 2389
China Tang Landmark
Certain seasons stars certain ingredients. For springtime at China Tang Landmark, it’s the malantou, spring bamboo shoot, Chinese toon and broad beans — highlights in the establishment’s latest Spring Delicacies menu. An earthy quartet that wonderfully lightens the otherwise heavy palette of traditional Chinese cuisine, the addition is a perfect balance to chef Menex Cheung’s flavourful plates. On the roster, wok-fried wagyu beef (HK$588) tossed with broad beans, eggplants and potato in a chilli bean sauce; pork dumplings (HK$188) stuffed with matsutake mushroom and Chinese toon and a lighter selection of fresh seafood. A delectable dedication to the season.
China Tang Landmark, Shop 411- 413, 4/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong, +852 2522 2148
There new lunch menu (HK$145) at Uma Nota, Peel Street’s convivial Japanese-Brazillian eatery, well-timed to the changing of the seasons. A new unlimited salad bar (HK$95) aside, sample the selection of renewed mains including a teriyaki glazed salmon and roasted chicken thighs that ties to the brighter palettes of spring. To keep things anew, Uma Nota has introduced a special main that will change weekly. The first of the lot: prawn tempura burger.
Uma Nota, 38 Peel Street, Central, Hong Kong, +852 2889 7576
Header image courtesy of Okra
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