Check out the new signature dishes at Brazilian-Japanese restaurant Uma Nota

The SoHo-based hipsterish eatery, Uma Nota, which brings Brazilian-Japanese street food to upmarket Hong Kong, has just launched ten new dishes this summer, all under the able stewardship of Chef Gustavo Vargas.

For the uninitiated, São Paulo, one of the most famous cities in Brazil, is home to one of the largest populations of Japanese expats, who over the decades have shaped Brazilian cuisine, especially its street food culture in a way that is unique to the region. Thankfully, now gourmands can savour an even-wider range of dishes from this unique cuisine owing to the culinary team at Uma Nota.

Eager to taste-test their enhanced menu, we started with a range of appetisers. The first up was Dadinhos de tapioca – deep-fried cheese cubes with tapioca granules meant to be consumed with a spicy dip. Simultaneously crunchy and chewy, these nibbles proved to be just the kind of appetite-building starters that we needed for the next dish, which was the Croqueta de linguica. This proved to be delightfully crispy on the outside with the soft pork and potato filling inside giving it a creamy texture that melted in our mouths.

However, the true highlight of this section was the Polvo teriyaki – pan-fried octopus and sweet potato with house-made teriyaki sauce. A simple dish in itself, the sweetness of the potato complemented the salty-sweetness of the sauce. The best part, however, was the perfectly charred octopus whose smokiness elevated the dish further.

In the skewers section, the beef skewers were sumptuous in themselves, but made even more delicious with the addition of with farofa, a kind of Brazilian crumb made with toasted flour. After the beef cubes had been dipped in the spicy sauce and coated with farofa, let’s just say they disappeared from our plates at the speed of light.

Of the mains, the Robalo Assado em Folha de Bananeira was a hearty affair definitely meant for sharing. Consisting of a sea bass fillet roasted inside banana leaves with fried banana, farofa and a fresh salad of red onion, tomato and coriander, it was perfectly steamed and given an added zing with the addition of the fresh onions and tomatoes. However, the fish had fine bones in it, which marred the overall experience of an otherwise finely executed dish. Those looking to give proteins a break may also like the Berinjela – a roasted eggplant with miso, goat’s cheese and cashews. Silky smooth with just the right amount of crunchiness coming courtesy of the cashews, there’s really nothing not to like about this dish.

Almost in a food coma by this time, we decided to give the desserts a break, but with the servers assuring us that both the Brazilian cheesecake and the black sesame mousse are innovations worth checking out, maybe that’s enough reason to go back to Uma Nota sometime soon. Very soon.

38 Peel St, Central. +852 2889 7576. www.uma-nota.com
Text: Suchetana Mukhopadhyay

Chef Harpal Singh Sokhi rustles up modern Indian cuisine at Jashan

Hong Kong’s foodies are nothing if not adventurous, forever eager to experiment with all kinds of cuisine from the world over. Foremost among these is Indian cuisine with many a new restaurant coming up with an array of dishes from all parts of this vibrant country.

But Jashan stands out among them, thanks in no small part to its 16 years of heritage and its coveted Central location. Now the award-winning restaurant has completely revamped its menu under the stewardship of India’s most-recognised celebrity chef Harpal Singh Sokhi, who has already garnered a massive fan following thanks to his popular TV shows and his restaurant chains in the country.

Under this collaboration with Chef Harpal, the menu at Jashan has undergone a sea change, finely balancing the authenticity of Indian cuisine with a contemporary global outlook. So while it retains classic dishes like Lamb Rogan Josh and Awadhi Biryani, Chef Harpal has added his own signature items like Blanc Butter Chicken (a refreshingly lighter version of the iconic Butter Chicken), Margherita Paneer Tikka (a traditional dish with an Italian twist).

It is also to Chef Harpal’s credit that he has managed to incorporate elements from the diverse regions of India, so we have dishes from the east coast – like the Bengali delicacy Daab Chingri (prawn inside young coconut) – to the west coast – in the form of the classic Konkani dish Panko Fish Koliwada. Moving on to desserts, his innovations are again apparent in creations such as Carrot Halwa Spring Roll and Gulab Jamun Delight. To savour all the dishes, it’s perhaps best to choose Jashan’s brunch and lunch buffets which include most of the novelties from the menu. Just make sure you don’t go into a food coma though!

Jashan
1F, Amber Lodge, 23 Hollywood Road, Central
(852) 3105 5300
www.jashan.com.hk

Father’s Day 2019: Where to get dad the ultimate dinner

With Father’s Day 2019 quickly approaching, now would be the time to get your dinner reservations for your dad’s special day in order. But with such an abundance of fine-dining spots in Hong Kong, we know how difficult it can be to narrow down the perfect spot for your dad, so have for you our top three picks to treat dad to a plate.

PICI

With locations now in Wan Chai, Central, Tsim Sha Tsui, Sha Tin and Lai Chi Kok, it’ll be easy to convince dad that a sumptuous pasta dinner comes courtesy of Pici. For a real surprise for your father, choose from the new dishes on the menu, such as the Saffron Tagliolini with Ossobuco which features assorted vegetables, broth, white wine and of course, ossobuco. Make sure to save room for dessert as the long-time favourite tiramisu is a great way to end any celebration.

Where: Multiple locations
For Reservations: 2755 5523

STATEMENT

Delight dad this Father’s Day with a special meal at Tai Kwun-based British eatery Statement, which has on offer such delicacies as the Roast British beef with Yorkshire pudding and Ranger Valley king ribeye served on an antique silver trolley. Add to the fun with a free-flow package of Laurent-Perrier Brut Champagne and classic British cocktails, and even treat dad to a Lane Crawford gift-card valued at HK$1,000 when you reserve a table for six people.

Where: Police Headquarters Block 01, Tai Kwun, 10 Hollywood Rd
For Reservations: 2848 3000

Chateh

Those over on the Kowloon side, or just those willing to make the trip for such a mouth-watering affair will be pleased to know that Chateh, a contemporary Chinese restaurant, will have a range of speciality snacks and dim sum on offer for Father’s Day including, Deep-fried Pork Ribs Marinated in Fermented Tofu Sauce, Crispy Chiu Chow Tofu, and Housemade Fish Ball with Chinese Cabbage in Pork, just to name a few.

Where: Shop 405, L4, Mira Place 1,, 132 Nathan Road, Tsim Sha Tsui
For Reservations: 2157-9949

Sampling the new seasonal tasting menu at The Flying Elk

It’s been a few months since we last sampled the delicious Nordic fare at The Flying Elk, the Hong Kong eatery masterminded by three Michelin-starred Stockholm-born superchef Björn Frantzén, and already it seems the posh Scandinavian restaurant has something new up its sleeve. We’re speaking, of course, about its all-new seasonal tasting menu.

The Flying Elk Chicken Croquettes — Chicken Croquettes

Kicking off the six-course line-up was Chicken Croquettes, bite-size balls filled with creamy chicken and shiitake mushroom, complemented with shimeji mushrooms and a delicious parsley emulsion dipping sauce. Next to the table was another appetiser, the Oyster “Rockefeller”, with a generously portioned oyster topped with a rich cheese and placed atop a bed of spinach hitting all the right umami notes.

The Flying Elk Roasted Scallops — Roasted Scallops

Scarcely had we finished when the Roasted Scallop, one of the signature dishes at The Flying Elk, arrived. A contrast of textures and flavours, the crispy potato flakes and truffle-enriched scrambled egg acted as the perfect foil for the succulent scallop. Without pausing for breath, we then dug into the White Asparagus. Obviously created with the vegetable aficionado in mind, delicate slices of the legume were surrounded in a smorgasbord of peas, pistachio, curried onions and herbs and liberally garnished with a saffron beurre blanc sauce. While the visual effect was stunning, the dish proper was slightly overwhelming, with its many components fighting for dominance with every bite.

The Flying Elk White Asparagus — White Asparagus

The main course – Ox Cheeks “48H” – though, more than redeemed the experience. Here, every morsel of the generous portion of ox cheek had a heavenly melt-in-your-mouth texture guaranteed to thrill any meat-minded diner. The brussels sprouts and pickled onions, meanwhile, lent added dimensions of tartness and crunch, with the sweet caramelised onion velouté drawing the whole dish together.

The Flying Elk Blood Orange Sorbet — Blood Orange Sorbet

Though we were well and truly satiated at this point, we just had to sample the grand finale, the beautifully hued Blood Orange Sorbet. Tart yet sweet, it offered the perfect counterpoint to the heaviness of the dishes preceding it, an effect heightened by the added crunch of caramelised hazelnuts.

From start to finish, the new seasonal menu perfectly showcases the flexibility and wide appeal of Scandinavian cuisine, while also highlighting the finesse with which The Flying Elk translates traditional themes into contemporary plates. All in all, it was a wholly enjoyable experience, and one equally suited for a romantic date night or a casual catch-up with loved ones.

The new six-course tasting menu at The Flying Elk is priced at HK$595 per person, with the option of a Swedish Beer pairing for HK$265 per person and a wine pairing option at HK$500 per person also on offer.

The Flying Elk. 2F Wyndam Mansion, 32 Wyndham Street, Central. (852) 2898 3788.

Seafood Sunday: Bostonian introduces new seafood-champagne brunch

Free-flow champagne and a seafood feast spread spanning four hours on a Sunday probably sounds like a dream for many of Hong Kong’s epicureans. Now, thanks to Bostonian Seafood and Grill, that dream has now become a reality.

Indeed, the stylish eatery – located in the basement of The Langham, Hong Kong – has launched its all-new four-hour interactive brunch with free-flow Perrier-Jouët champagne, featuring signature seafood towers piled high with imported oysters, Alaskan crab legs, prawns and jade whelks. If that weren’t enough to convince you to forego wearing your belt, the buffet also includes a gin and wasabi-marinated salmon bar, along with cheese, cold cuts and salad stations.

Following the delicious platters, guests are invited to order a main course from the restaurant’s three-choice made-to-order menu of either Black Agnus Beef Tenderloin (6oz), Whiskey Marinated Tasmanian Organic Salmon or Barsley Risotto with Porcini and Black Truffle, before making their way over to the dessert buffet, which is chock-full of sweet-tooth delights.

Those worried about finding a sitter needn’t worry as Bostonian is equipped with a children’s area filled with activities and toys, allowing for the whole family to be swept away in the brunch spirit.

For reservations and enquiries, please call 2132 7898 or email tlhkg.bostonian@langhamhotels.com.

Ichu Peru: These platters are the perfect ambassadors for Peruvian cuisine

As a rule of thumb, whenever a restaurant reaches a certain level of acclaim in some overseas market – say Europe, the US or Latin America – it is then all but incumbent on the owner and the senior management team to vow to replicate their success in the Fragrant Harbour – decor, menu, head chef and all. The latest establishment to honour this venerable tradition is none other than Ichu Peru, the Central dinery that, somewhat confusingly, is a note-for-note retake on Central, one of the more upmarket restaurants in downtown Lima, the Peruvian capital.

The key figure behind both fine dineries is Virgilio Martinez Véliz, the Lima-born chef and entrepreneur whose hometown establishment was voted as one of the 50 Best Restaurants in the World by London’s influential Restaurant magazine. The same publication later singled out Central as the Best Place to Eat in Latin America. Given that the continent is home to 428 million people, imagine the queues… Despite his establishments being more than 18,000km apart, the two are linked by more than just Véliz’s culinary prowess. Indeed, the decor of his Hong Kong eatery is a knowing homage to his far-distant homeland, while the dishes on offer are among the finest ambassadors for Peruvian cuisine to be found anywhere in Asia.

From almost every one of its tables, Ichu’s fortunate patrons are granted a glimpse into the open kitchen where the culinary team faithfully recreates the kind of platters that really matter to Latin Americans. With the maestro often away tending his burgeoning business empire, day-to-day responsibilities fall upon the able shoulders of head chef Sang Jeong, his South Korean protégé. It’s a challenge he’s more than up to, given he spent many years perfecting his Peruvian cooking skills in Lima under Véliz’s expert tutelage.

Ichu Peru - Jicama Y Sandia — Jicama Y Sandia

Eager to see just what he has learnt, we began with Pez Limon, smooth chunks of yellowtail, immersed in a shallow pool of yuzu vinaigrette and sprinkled with corn. The citrusy tang hit our taste buds hard, an impact somewhat offset by the sweetness of the corn, while the yellowtail slipped down with barely a nibble required. This came superbly paired with Jicama Y Sandia, a traditional Peruvian salad with rich layers of watermelon, jimica and queso fresco (fresh cheese).

Ichu Peru - Alitas Con Quinoa — Alitas Con Quinoa

Next to be plated-up was the Alitas Con Quinoa, two stuffed chicken wings dressed with rocoto pepper mash served in a simple stone bowl with a spicy bean and lupin sauce. While being crammed with rice and quinoa, there was actually a little less meat than we might have hoped for, spurring a memo to self to up the order to four next time round.

While the restaurant claims to champion a no-fuss dining culture, there was definitely something of a buzz in the air as the Bistec De Wagyu – one of Ichu’s most widely-feted dishes – made its way tablewards. As requested, the hanger steak was served sans bacon, with its potent aji ancho and chimichurri sauce ably enhancing the flavour of the beef and ensuring that ordering a second helping was a foregone conclusion.

Ichu Peru dessert - Ecosistema De Peru — Ecosistema De Peru

And then, to finish, arguably the most lady-friendly and dainty dessert in the history of comely confectionery – the ruby chocolate pearl-ringed Ecosistema De Peru. Dusting off the pink highlights from our fingertips, we gingerly broke the chocolate pearl off piece by tantalising piece, dipping each fancy fragment into its rich inner banana ice cream and fudge reservoir. Both the mother of all pearls and a pearl for all mothers, this is a dessert that could be shared between four, but only with the very greatest reluctance.

Our verdict? With Peruvian cuisine still quite a mystery to most, a visit to Ichu Peru is truly one of epicurean enlightenment. Encompassing a beguiling selection of that far-distant land’s most lauded foodstuffs, this is the ideal spot for a South American-themed soirée or a little Lima-motifed limbering up for an evening of true romance.

Ichu Peru. 3F, H Queens, 80 Queen’s Road Central, Central. (852) 2477 7717. www.ichu.com.hk

Text: Bailey Atkinson

Inside the newly-reopened Amber: Nourishing food in its finest form

Any restaurant with two Michelin stars under its belt would be happy to sit back and rest on its laurels. Not so Amber. Yes, as the city’s gourmands would be well aware, culinary legend Richard Ekkebus’ brainchild, The Landmark Mandarin Oriental’s iconic restaurant and repeated winner at Asia’s 50 Best Restaurants Award shut down seven months ago to renovate and reinvent itself.

Now, the restaurant has just reopened its doors in an updated and upgraded avatar – and we were honoured to be among the first guests to have been invited to the newly-reopened cuisinary. Stepping into Amber’s renovated space, it’s clear from the very start that it’s not just a cosmic change, Creative Director Richard Ekkebus has completely overhauled and reshaped the restaurant’s DNA. This reimagining is not only limited to the furniture and the furnishings, it has extended to its state-of-the-art kitchen, the extensive wine experience and, of course, its menu.

We start with Homemade Silken Tofu, Heirloom Tomatoes, Salted Sakura and Virgin Almond Oil. A disarmingly simple dish, its sweet tomatoes pair perfectly with the savoury sakura leaves and the tofu. The lacto-fermented jus makes the dish even more healthy, soothing our stomachs and piquing the appetite. Testifying to the team’s attention to minute details, even the bowl in which the tofu is served is especially made from rice grain, so that the tofu doesn’t wiggle in the bowl, making the experience even more seamless for the diner.

A surprise awaited us for the next dish. We were ushered into the kitchen to try the Kegani, Palmheart, Hygernatsu and Coriander. A light appetiser with horsehair crab (kegani), palmheart and coriander, the dish is tied together by the citrusy hyuganatsu, a Japanese fruit that is similar to grapefruit. It’s a creation that’s close to Ekkebus’s heart and, after just one bite, we could tell why. The sweetness of the meat, the slight crunchiness of the heart of palm and the citrusy notes of the fruit combine in one harmonious explosion of taste in our mouth.

The other memorable dishes of the night were the Pointed Cabbage, Shiitake Mushroom, Button Mushroom and Virgin Black Sesame Oil, and the Teardrop Peas, Pomelo, Cuttlefish and Wakame, both healthy and nourishing dishes where the each ingredient – though a hero in its own right – doesn’t grab attention individually but rather works in a simpatico relationship to elevate the dish altogether. This is not fine-dining at its most decadent, it’s luxury at its most discreet.

However, it is in its desserts that Amber allows itself a touch of extravagance, with the standout being the Sake Lees, Raspberry, Puffed Black Rice and Rice Milk. While the other dishes so far had looked subtle, basking in their unobtrusive goodness, this dessert looked and tasted much more flamboyant in comparison. With the raspberry crêpes being delightfully tangy, the puffed rice crispy and the sake lees mildly sweet, it was as balanced as dessert can hope to be.

It is this emphasis on balance and quality that sets Amber version 2.0 apart. Where chef Ekkebus could have designed an overly opulent menu, he has chosen to keep things simple, perhaps because it is in simplicity that his vision shines through.

Amber, The Landmark, Mandarin Oriental
15 Queen’s Road Central, Central
(+852)21320066

Text: Suchetana Mukhopadhyay

Honest-to-god British comfort food at The Leah, a newly-opened eatery at Causeway Bay

It’s a family-friendly members-only club that goes by the name of Maggie & Rose during daytime, but as evening approaches, the third floor of Lee Garden Two gets almost magically transformed from a cutesy toddler-filled haven to a true-blue rustic British eatery, The Leah, that promises nothing less than “British food done right.”

Upholding this admirable philosophy is The Leah’s Creative Director James Sharman, who is best known for hosting pop-ups in some rather unexpected places such the Mount Everest, a sleeper train in Vietnam, etc. In comparison, the quaint venue in the middle of Causeway Bay may seem tame enough, but Sharman has already buckled up for the challenge here – to cook “hearty, fun food that people will crave over and over again”.

Eager to taste-test his take on British “comfort food”, we dove right into the first course, the Scallop, Leek and Black Pudding, a classic combination that is enhanced by the addition of the crunchy leeks. The next dish, Scotch Egg & Soldiers, proved to be equally irresistible, with the contrast between the melt-in-the-mouth duck egg yolk and the crunchiness of the breadcrumbs sure to be a hit with not just the Brits, but just about everyone.

However, the pies are the ones that deserve a special mention, with both the Chicken, Leek & Bacon Pie and Beef, Ale and Black Pepper Pie, luring us to go in for second helpings, all courtesy of their juicy meats.

If is it Beef Wellington – a quintessential British dish – that you catches your fancy, you will have to pre-order; though, it may be worth the extra effort, given the tender preparation of beef fillet and Parma ham inside the puff pastry is surely a showstopper.

All in all, the true hero of the restaurant is its Creative Director, not just for his culinary skills – and he has tons of that – but for his ability to let his food do all the talking, with no frills attached.

The Leah
3/F, Lee Garden Two
28 Yun Ping Road
Causeway Bay
Tel: (852) 2337 7651

Text: Suchetana Mukhopadhyay

French, fluffy and fresh: F-words to swear by at Le Dessert

After a successful stint as a pop-up store and corporate partners to luxury fashion retailers, the co-founders of pastry paradise Le Dessert, Julien de Preaumont and Alexis Watrin, have finally set up shop in an all-new flagship store in Admiralty’s Lab Concept.

With authentic French dessert techniques, premium ingredients and freshness being the bywords, the short-but-sweet menu of Le Dessert is a delightful canter through all things sugarlicious for pastry-minded patrons.

The cafe serves up three variants of the classic Pavlova cake – the Antoinette, their signature pavlova served with mixed berries and vanilla Chantilly cream, the Milk Tea, a citrusy dessert mixed with earl-grey Chantilly cream, and the Louis, a Valrhona chocolate Chantilly cream finished with fresh mangoes – with this last one truly winning us over. The light crunchy surface of the cake melted in our mouths, while the slight tartness of the mangoes offset the sweetness of the meringue perfectly.

Next up we tried the in-a-jar lemon tart, which is ideal for the on-the-go pastry lover. This mini dessert is conveniently stacked within the confines of the jar for a mess-free experience, offering lemon, tart crumbs, meringue and whipped cream, all loaded together for an easy yet delicious tasting. The best part? Chef Wartin has created a recipe that isn’t sickly sweet or overtly heavy, leaving you well-eager for second helpings.

Those who can’t wait to savour these latest desserts at Le Dessert should make their way to the flagship store at Queensway Plaza’s Lab Concept. Or visit their website at www.ledessert.com

Text: Bailey Atkinson

BBQ like a pro with Heston Blumenthal’s innovative Everdure Fusion

With summer in full swing, there’s no better time than now to take advantage of the languid temperatures and gather your loved ones for a sumptuous barbeque by the pool or beachside. If you’re more BBQ novice than grillmaster, though, fear not, as one particularly handy gadget can purportedly help you achieve the perfect grill with minimal effort.

Dubbed the Everdure Fusion Charcoal Electric Ignition Barbeque, the contemporary machine is designed to simplify old-fashioned charcoal cooking and achieve that smoky flavour like a pro. With an innovative Fast Flame Ignition System, you can achieve the ideal charcoal burn temperature with a boost from an electric charge – something that can apparently be achieved within 10 short minutes.

What’s more, its patented Rotiscope Technology allows you to set up a perfect rotisserie spit equally breezily, while the helpful addition of Cliplock Forks ensure your prized cut of meat remains exactly where it should be throughout the cooking process. To round out its no-muss, no-fuss approach, the porcelain enamel firebox and charcoal trays have been designed to be easily cleanable, while the addition of a free-standing pedestal means you can choose to set up your grill wherever you please.

While all this may sound slightly too good to be true, the Everdure Fusion Charcoal Electric Ignition Barbeque comes with the highest of recommendations, most notably from celebrity chef Heston Blumenthal, owner of the world-famous The Fat Duck in Berkshire, UK. This may be of little surprise, though, since the Everdure range of barbeque gadgets is actual his personal brainchild, launched to create a ‘3 Michelin star barbeque range’ in the comforts of your own backyard.

To find out more and pre-order your own Everdure Fusion barbeque unit, visit this site.