There’s no ingredient that sparks the epicurean passions of Hong Kong foodies quite like sea urchin, the so-called “edible gold” of the sea that’s as ubiquitous on Instagram feeds as cheese tea and katsu sandos these days. Combined with the expensive Périgord truffle — hailed as winter’s ‘black diamonds’ — the two ingredients make this week’s New Eats fit for dining royalty. So grab your gold-plated fork, tuck a starched napkin into your collar, and get ready to indulge in these edible treasures.
Taste the “edible gold” of the sea
Cafe at Hyatt Regency TST will be serving up an ample dose of briny and sweet sea urchin at its all-day buffet, with a number of uni items to complement the signature fresh pastas, pizzas, curries, antipasti and seafood rotation. For the new spread, Chef de Cuisine Chung Wai Yau has chosen to showcase the red sea urchin variety harvested off the British Columbia coast of Canada; often larger in size, they’re prized for their intense meatiness and creamy texture. The yellow-orange lobes will appear in the form of fresh sushi, with sea urchin temaki and sea urchin gunkan sushi made to order; infused in a white wine cream sauce to dress poached Boston lobster; and steamed with egg whites in a smooth custard dish made with a umami-rich stock of dried kelp and bonito. The oceanic treasure also gets a turn in fried rice with tobiko and barbecued pork, and crafted into an innovative uni ice cream dessert spiced with yuzu ginger. Sea urchin dishes are available from March to mid-June; buffet priced at HK$648 per adult, HK$324 per kid from Mon–Thurs; HK$708 per adult, HK$354 per kid from Fri–Sun and public holidays.
Cafe, Lobby Level, Hyatt Regency TST, 18 Hanoi Road, Tsim Sha Tsui, Hong Kong, +852 3721 7700
Winter Black Diamonds menu at Écriture
From the sea’s most prized ingredient to that of the earth’s — Écriture will be bringing us a taste of the elusive Périgord truffle this season in a sensational Winter Black Diamonds menu, available through the end of March. With the pungent black truffles currently at their peak — instantly recognisable by their strong aroma and taste — the two-Michelin-starred French restaurant’s 6-course truffle degustation showcases the ingredient alongside Asian delicacies such as Japanese flower crab, sea urchin and Wagyu beef. Curated by Executive Chef Maxime Gilbert, dinner hinges on the versatility of the ingredient, from its juxtaposition to sea urchin in the “Uni” course with chicken liver custard and black truffle foam; to a more nuanced pairing in the ‘Turbot” course featuring the delicate fish in a black truffle wrapping. Steamed flower crab gets an earthy and aromatic hit with truffle and lobster foam; while “Bamboo” shoots are composed as a layered mille-feuille with Chinese leeks and truffle. Finally, dessert wraps up with the chocolate soufflé tart with generous shaves of the aromatic tuber. The Winter Black Diamonds menu is available from now until 31 March, priced at HK$2,488 per guest plus 10% service charge.
Écriture, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong, +852 2343 1738
The art of lunch at Bibo
Weekend lunches are getting an elegant revamp courtesy of Executive Chef Nicholas Chew at Bibo, the restaurant best known for embracing the cross-section of art and cuisine. Praised for his innovative take on French cuisine at the now shuttered Serge et le Phoque, chef Chew has since taken over the helm at Bibo, presenting a brand new weekend menu to showcase his technique-driven French-Japanese cooking. Newly launched are two seasonal menus: the “3 Steps” (from HK$438 plus 10% for 1 Entrée, 1 Plat, 1 Dessert) or “5 Steps” (from HK$588 plus 10% for 2 Entrees, 1 Plat, 2 Desserts), with optional wine pairings and champagne free flow.
From the entrées, enticing new dishes include the eggplant with quinoa and miso; celeriac with uni, ink and lardo; and seared scalloped with haddock and coconut. Abalone (HK$120 extra) gets a turn in the pan with tangy capers and crumbs; while stunners such as octopus with beets, meringue and stracciatella, and wild pigeon with rice, mussels and peas round out the mains. Guests willing to dish out an extra HK$180 can opt for the Wagyu Miyazaki supplement on a bed of pommes purée with ikura roe and olives, while the meal ends on a decadent note with your choice of dacquoise ice cream, baba au rhum, chocolate ‘trio’ or a premium cheese platter.
Bibo, 163 Hollywood Road, Sheung Wan, Hong Kong, +852 2956 3188