It’s shaping up to be a tasty month with Hong Kong’s hottest restaurants churning out new menus to celebrate the spring/summer shift in seasons. Whether it’s creative omakase you’re craving, comfort food pizzas, or a fancy lobster and bubbly feast — this week’s new eats have you covered.
Kishoku 2.0 revealed
Sushi lovers will want to make a beeline for Causeway Bay omakase counter Kishoku this month, which is celebrating its special 5th anniversary with a Kishoku 2.0 Omakase menu featuring seven new dishes based on signature faves. The revamped menu allows the chefs to showcase their full range of creativity, with unique flavour combinations aiming to surprise and wow the palates of the most seasoned, loyal customers of the restaurant (not to mention provide for plenty of Instagram fodder).
At a special preview of the new menu recently, our standout dishes included the smoked silver cod, infused with smoke from applewood and presented in a glass dome for a theatrical touch; the tender strips of abalone sitting in a pool of umami-laced liver sauce; and the briny lobes of uni which get blanketed with a thin layer of kelp for an oceanic flavour bomb. Meanwhile, we have a feeling the Wagyu beef ‘sandoitchi’ will be making the rounds on social media soon: a fat piece of well-marbled beef battered and crisped between two slices of buttery grilled toast for the ultimate bite-sized sandwich. For guests who prefer the signature toro’wich — you’ll want to try the new and improved version, with the tuna benefitting from a 7-day ageing treatment to mature and intensify the flavours.
The Kishoku 2.0 Omakase menu is offered at a special price of HK$1,555 per person until 31 May, including a complimentary house-infused gin & tonic.
Kishoku, 5/F, Zing!, 38 Yiu Wa Street, Causeway Bay, Hong Kong, +852 2893 0333
An Italian and French renaissance at 12,000 Francs
While we love the creative, inventive fare over at 12,000 Francs, there’s something to be said about rustic, old-fashioned comfort food when all you’re craving is a homestyle pizza or pasta. This month, chef Conor Beach is giving bistro-style French and Italian fare a spin with new additions to the menu including puffy, wood-fired pizzas, comforting ragu pastas, and bistro faves such as short rib pastrami and house-made merguez.
We’re already salivating for the pizzas: Boasting puffy Montanara-style deep fried crusts, the ‘red’ pizza is a combination of fresh tomatoes, ‘nduja, eggplant, fior di latte and pecorino cheese; the ‘white’ features cherry tomatoes and a 3-cheese mix of ricotta, fior di latte and pecorino cheese; and the more unconventional ‘green’ gets a whopping kick from coconut green spicy harissa sauce, crumbled with merguez sausage and melted provolone. You can top off the comfort food meal with cocoa-dusted churros with Amarone sabayon, mascarpone and homemade espresso gelato, or the salted butter caramel pastry served with a scoop of custard apple ice-cream.
12,000 Francs, G/F, Elgin Building, 43A Elgin Street, Central, Hong Kong, +852 2529 3100
Lobster and bubbly at Hotel Icon
If Cantonese flavours are what you’re craving instead, head up to the top floor of Hotel Icon where chef Paul Tsui has prepared a special lobster and Champagne pairing feast at Above & Beyond, to be enjoyed alongside the signature modern Cantonese dishes on the menu. Soaring 28 stories above the city, you’ll be able to take in the panoramic views while tucking into jet-fresh Boston lobster, prepared with a Cantonese twist and paired with fine brut or rosé Champagne.
The wok-fried Kung Pao Lobster gets sprinkled with a dash of sugar and a handful of potent Sichuan-style chillies, before being stir-fried and served sizzling hot at the table. In a modern twist, chef Tsui adds an airy vinegar foam to offset the heat, while garlic and fermented black beans up the flavour quotient. Can’t handle the Sichuan spices? Cool off with a glass of G.H. Mumm Brut Cordon Rouge and Brut le Rosé or Perrier-Jouët Grand Brut and Blason Rosé, specially priced for the pairing; and top off the spread with classic dim sum baskets and signature dishes such as diced abalone with lily bulbs and asparagus, and wok-fried prawns with tangerine peel and fermented black beans.
The Lobster and Champagne menu is available through 30 June for lunch from 12–2:30pm and 6–10:30pm.
Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Hong Kong, +852 3400 1318