From an all-mushroom menu to crispy salmon stuffed pitas and sea urchin tempura — check out all the best eats to track down this week in Hong Kong.
Mushroom mania at Root Central
Foodies will likely have already made it to the newly opened H Code, the new F&B destination on the steps of Pottinger Street, where you can slurp chicken ramen out on the patio at Nojo, smash yakitori skewers upstairs at Birdie, or debate the finer points of wine and food pairings over at wine restaurant, Piin. Those seeking a farm-to-table experience, however, will want to head over to Root Central, where head chef Vito Chan parlays his passion for sustainability and clean eating into a delicious degustation menu marrying French technique with Asian flavours.
Chan has previous worked at prestigious institutions such as L’Atelier de Joël Robuchon and Amber, and has trained for a stint under celebrity chef, Donovan Cooke. In his first head chef role, Chan exercises full creative license in an eye-opening 8-course degustation. The team were extremely passionate about explaining the sources of the seasonal menu mushroom during a recent tasting (most hailing from Yunnan province), and we were invited to discover the various nuances and flavours of the different types of funghi. While mushrooms may not be everyone’s cup of tea, fans will want to head over to the restaurant now to try the seasonal menu before it’s replaced in a few weeks.
Highlights range from a cèpes mushroom puree, wrapped in a light tofu skin; to Japanese abalone and pickled golden mushroom from Yunnan in a clear duck consommé. Our favourite, however, was the Koshihikari rice — the superior product (chewy and al dente with soft, plump grains) cooked in a fragrant truffle water and topped elegantly with matsutake and blue mussels. The menu caps off with the black truffle ice-cream that delicately toes the line between savoury and sweet.
HK$1,380 per person for 8-course menu. Root Central, 7/F, H Code, 45 Pottinger Street, Central, Hong Kong, +852 2420 8112