Hong Kong menu specials: caviar, sake pairing, Italian wines, and a London chef’s pop-up
Farmed caviar at Nobu, Yaegaki sake at Nadaman, Valpolicella at Angelini, Lee Westcott at Aberdeen Street Social, and porcini mushrooms at Sabatini are among the delights on offer
Nobu at the InterContinental in Tsim Sha Tsui is serving an eight-course caviar menu that’s available for HK$1,588 plus 10 per cent until the end of September. The premium-grade farmed caviar from Italy, Uruguay and China is incorporated into dishes of botan ebi sashimi with caviar cube and taraba-gani (red king crab)tartare with caviar and coriander dressing; steamed ise ebi (spiny lobster), caviar egg sauce, caviar crispy rice and yuzu creme; and berry flute with champagne, blueberries, genmaicha (green tea with roasted brown rice) and dried caviar.
Bookings: 2313 2323
Nadaman at the Kowloon Shangri-La in Tsim Sha Tsui is featuring award-winning Yaegaki sake from Hyogo prefecture on a pairing menu that will be served from September 12 to 18. The menu includes sashimi with the Yaegaki Mu Black Nothingness Junmai Daiginjo; simmered lobster with kamo-nasu eggplant and grated radish sauce with the Yaegaki Mu Purple Nothingness Junmai Daiginjo; and teppanyaki Australian wagyu sirloin steak with seasonal vegetables with the Yaegaki Junmai-shu. The dinner is HK$1,380 plus 10 per cent.
Bookings: 2733 8751
Also at the Kowloon Shangri-La is an Italian wine dinner at Angelini on September 13. The dinner is HK$,3,880 plus 10 per cent and includes a main course of Bresse duck breast with Amarone sauce and porcini, paired with the Bertani Recioto della Valpolicella Classico 1981 and Bertani Amarone della Valpolicella Classico 2001; while the cheese is served with the Ornus dell’Ornellaia Toscana 2010. Bookings: 2733 8750
