Spring is in the air. And with it, the search for lighter palates. Brighter flavors. Refreshing again takes your favorite dish. Add a sprig of earthy greenery or an infusion with the sweet, syrupy scent of flowers. The remastered menus below will have you covered. Soak up the warm weather, but don’t forget some delicious side dishes and a perfectly chilled drink – it’s a good time.
Welcome the spring season with the new special spring tea set from the K11 Musea Artisan Lounge, available until April 30. Delicious teatime favorites will be served with Cantonese classics prepared by Chinese restaurant Fan Guan, including popular swan-shaped barbecued pork sprouts and pumpkin-shaped sticky rice cakes, all seated nicely in the swinging cage-shaped rack. Take a sip of the seasonal cocktails, which mix the palates of East and West with enigmatic names. There’s Muses, a vodka-based drink spiced up with a refreshing blend of grapefruit, salted caramel, and kumquat. It’s a funny surprise.
Craftsmen Fair, Boutique 008 & 008A, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2601 3428
The search for lighter and brighter palates for the spring season continues. At Okra, it’s a brand new menu dedicated to the flavors of the ocean. There’s Hotatruika (HK $ 130), celebrating firefly squid season, mixes Japanese delicacy in a tangy ponzu vinaigrette and served with picked lotus root; the Smoke Bonito Zuke (HK $ 220) with homemade salted skipjack tuna topped with yuzu kosho, a citrus-infused chili paste; and a decadent Unakyu Foie Gras (HK $ 180), which layers freshwater eel on a foie gras with honey and miso in a bed of sweetness sanbaizu the vinegar.
Okra, G / F & 1 / F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong, +852 2806 1038
There are many reasons to visit La Commune at K11 Artus, especially now with its doors which are no longer limited to residents only. There’s the stunning view of Victoria Harbor, cozy den-like interiors, and a delicious new lunch menu. A wonderful place for intimate encounters with the closest friends. Highlighting the restaurant’s Asian fusion trajectory, small and large bites include 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 (HK $ 330) that ends with a bar of yuzu milk chocolate. An afternoon here will be really well spent.
The Municipality, 10 / F, K11 Artus, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2107 3388
The quaint French bistro in Causeway Bay is launching a seasonal spring menu reflecting the warm season. Spring Tasting Menu (HK $ 698) showcases seasonal ingredients prepared by Executive Chef Jeff Chan on plates evoking the refreshing flavors of the South of France, complete with scallops Nantes cooked in a Babylonian shell, mussels, calm and velvety sauce (a sauce considered as one of the five flagship condiments of French cuisine); braised abalone with brown chicken jus and creamy morel sauce; and rack of French Averyron lamb with creamy polenta, ratatouille and rosemary juice.
Buds, G / F, 44 Tang Lung Street, Causeway Bay, Hong Kong, +852 3114 2389
China Tang landmark
Certain seasons feature certain ingredients. For spring at China Tang Landmark, it’s malantou, spring bamboo shoot, Chinese toon, and beans – the highlights of the establishment’s latest Spring Delicacies menu. An earthy quartet that wonderfully lightens the otherwise heavy palates of traditional Chinese cuisine, the addition is the perfect balance for Chef Menex Cheung’s savory platters. On the list, wok-fried wagyu beef (HK $ 588) mixed with broad beans, eggplant and potatoes in a chili bean sauce; Pork dumplings (HK $ 188) stuffed with matsutake and Chinese toon mushrooms and a lighter selection of fresh seafood. A delicious 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’s a new lunch menu (HK $ 145) at Uma Nota, the friendly Japanese-Brazilian restaurant on Peel Street, well suited to the change of seasons. Aside from a new unlimited salad bar (HK $ 95), sample the selection of refreshed main dishes, including teriyaki-glazed salmon and roasted chicken thighs that pair with the brightest palates of spring. To keep things fresh, Uma Nota has introduced a special main course which will change weekly. The first of the lot: the shrimp tempura burger.
Uma Note, 38 Peel Street, Central, Hong Kong, +852 2889 7576
Header image courtesy of Okra