Spring Menus at Times Square, Causeway Bay Capture the Season’s Freshness

Spring is here, so what better way to enjoy this time of reawakening than with a meal that captures the freshness of the season? From ingredients such as the prized sakura shrimp, and akamutsu, a deep-sea fish that is at its most fatty and delicious from late winter onwards, dining in spring is a celebration of the promise of the season.

At Times Square in Causeway Bay a range of restaurants is offering special spring menus and dishes. At upmarket Cantonese restaurant Yuè, head chef Au Yeung Chung-kei has created two elegant goldfish dumplings swimming in a pool for his steamed shrimp dumpling in supreme broth, at HK$105 for two dumplings. The bowl is also adorned with seaweed, petals and goji berries on the side. The thin-skinned dumplings, stuffed generously with succulent shrimp, are complemented by a sweet and rich seafood broth. 

“This dish not only captures the essence of spring with its freshness but also perfectly aligns with our theme of umami-rich spring dishes due to its exquisite combination of flavours and textures. The umami-rich seafood broth enhances the overall taste profile, complementing the fresh and chewy shrimp fillings,” Au says. 

“Goldfish are symbolic of abundance, prosperity and good fortune in Chinese culture, making them a fitting representation for a spring-themed dish,” adds Au. “The elegant and lifelike appearance of goldfish swimming in a pond adds a touch of artistry and visual appeal to the dish, reminiscent of traditional Chinese ink paintings. We aimed to create a unique and memorable dining experience that not only delights the taste-buds but also captivates the eye, embodying the spirit of creativity and celebration that spring signifies.”

Shrimp also make a special spring appearance at Japanese restaurant Zushi ANA, in the dish of black truffle akamutsu, scallop and shrimp salad (HK$128). Here, the premium fish, also known as rosy seabass, is paired with diced scallops and sweet shrimp, all lightly seasoned with sea salt and given aromatic depth with black truffle sauce and truffle oil. The accompanying salad of seaweed and mizuna, or Japanese mustard greens, is drizzled with yuzu salad dressing, adding a crisp, citrusy balance to the dish.

Shrimp are also the stars of the plate at Sensu, known for its wabi-sabi  (“perfect imperfection”) design aesthetic and its mix of Western and Japanese dishes. Sensu, Times Square’s spring dinner set for two (HK$898 for two; Foodie members half price at HK$449) includes eight appetisers, including radish with miso sauce and dried sakura (“Japanese cherry blossom”, named so due to their pale pink colour when dried) shrimp, and amaebi (sweet shrimp) tartare with lime dressing. Shrimp also features in the appetiser platter as tempura, served with truffle mayonnaise.