With spring just around the corner in Hong Kong, this week’s new eats are all about light and refreshing meals, from Kinship’s new spring-inspired menu to vegetarian-friendly dim sum. Here’s where to chow down this week.
Kinship steps into spring
Chef friends Chris Grare and Arron Rhodes’ neighbourhood joint Kinship welcomes warmer weather this month with a new menu inspired by light and bright flavours. A mash-up of British, American and Asian influences, the brand new menu starts with appetisers ranging from Hokkaido scallop ceviche with Thai pomelo and turmeric lime cream to roasted green asparagus with poached egg and preserved lemon aioli. For fish fanatics, the olive oil poached black cod is a winner, perfumed with ginger and coriander puree.
On to the main event, guests can indulge in the Okinawa pork loin with charred tomato sauce and corn succotash (main featured image), or the veggie-friendly whole roasted maitake mushroom with Sichuan glaze, pineapple, pineapple salsa and Manchego cheese. The spring chicken is inspired by the classic dim sum dish of ‘lo mai gai’ with lap cheong sticky rice; while desserts cater to sweet tooths whether it’s the milk chocolate cheesecake or the tropical-inspired coconut genoise cake.
Kinship, 3/F, 2-4 Shelley Street, Central, Hong Kong, +852 2520 0899
Lee’s ‘Old School’ lunch
Retro diner Lee Lo Mei is making it easy to eat well midday with a new two-course power lunch spotlighting old school Hong Kong-style eats. Priced at just HK$98, the nostalgic tribute to classic recipes starts off with an appetiser of the crowd-pleasing ‘Bao Bao’ bun followed by a choice of two main courses: sauteed local free-range chicken in sesame oil and rice wine, or the vegetarian clay pot salted egg, egg tofu and black fungus.
To accompany the main courses, all guests can enjoy sides of shiitake mushroom and pumpkin rice, heart-healthy additions for an extra immune boost during the day. Still in need of a nutrient intake? Opt for the soul-warming homemade chicken soup chock-full of cordyceps flower, Chinese yam and wolfberry (additional HK$38) which ticks off all the boxes for health-conscious diners.
Lee Lo Mei, G/F–1/F, 8 Lyndhurst Terrace, Central, Hong Kong, +852 2896 7688
Learn the art of dim sum at Ming Court
Fancy making your own dim sum at home? With calls to stay clear of heavily crowded eateries during these virus-impacted times, you may want to resort to enjoying your favourite dim sum dishes from the comfort and safety of your own kitchen.
Michelin-starred Cantonese restaurant Ming Court is sharing their dim sum making expertise with avid foodies keen to recreate recipes at home with the return of their popular dim sum making classes, led by head dim sum chef Tse Sun Fuk. The experienced master of the craft will demonstrate step-by-step instructions for the restaurant’s beloved recipes, kicking off in March with scallops and New Caledonia blue prawn dumplings, vegan OmniPork buns with pickled Chinese cabbage, and the ‘Lava Hawthorn Ball’ with strawberry jam. A new class is available every Saturday from March through May (HK$488 per person), with the dim sum varieties rotating every month.
Ming Court, 6/F, Cordis Hong Kong, 555 Shanghai Street, Mongkok, Hong Kong, +852 3552 3028