Traditional Italian recipes combine deliciously with modern techniques in Cantina

In Hong Kong, gourmands will never find themselves short of new flavours, new hotspots and even new mixes of cultures. The list of Italian restaurants alone is long enough to stretch the length of Hollywood Road and beyond. Still, we find ourselves going back to the warm, hearty cuisine of Italy – always determined to find the best pastas, the tastiest pizzas and the most mouth-watering gelato and tiramisu.

gafencu-dining-taste-italian-traditional-modern-sicilian-tai-kwun-hongkong — Photo courtesy of Aqua Restaurant Group

Over at Tai Kwun, the former Central Police Headquarters, the site serves as no better a place to bring traditional and modern together. This is exactly what Aqua Group has done with Cantina, a new addition to its stable of restaurants. Cantina, which translates to canteen, is perfectly situated within the location’s former dining hall.

gafencu-dining-taste-italian-traditional-modern-sicilian-tai-kwun-hongkong-Luca Schiavone — Photo courtesy of Aqua Restaurant Group

Here, classic Italian dishes are served with the occasional surprising twist – “wow-factor” is what Luca Schiavone, Cantina’s executive chef calls it. Having only landed in Hong Kong in February, Chef Luca brings the flavours of his native Sicily to this warm, casual eatery. “We try to stay traditional but we also play with consistency and presentation. The goal is to have an explosion of flavours with every bite”, says Chef Luca.

One example is the Sicilian Red Prawn Carpaccio. The dish features sweet Southern red prawns, complemented by fruity pomegranate jelly and further elevated with dollops of sumptuous caviar and Italy’s finest Bronte pistachios from Mount Etna, before finishing with lemon zest. Light but savoury with a hint of sweetness, this was just enough to rouse us for the next dish.

Impressively, the majority of pastas on the menu are homemade to respect the Italian culture of cooking al dente. However, the Linguine with Clams & Mullet Bortarga we had sampled was cooked with a dry pasta sourced from Italy, which to our surprise still offered a perfectly chewy and firm texture. Its starchier content (compared to freshly made pasta) gives the dish a creamier texture that perfectly complements the simplicity of its white wine, chili, garlic and butter sauce. The driving force of its rich flavours though was the clam juice which was filtered out and mixed into the sauce – rounding up the dish with a savoury punch of umami.

The pièce de résistance of our experience was the theatrical table-side service that came with the Breaded Veal Cutlet and Salt Baked Sea Bass with Vegetable Caponata. The scrumptious deep-fried Milanese veal cutlet hovered over on a charcuterie board and was cut table-side – crisply crunching with every slice. Cooked in clarified butter and garnished with fried rosemary, the dish was then drizzled with a squeeze of lemon juice for piquancy, oozing with a combination of sweet and nutty flavours.

The fish was a showstopper. Arriving within a thick layer of salted pastry that was set ablaze, then skillfully doused and cracked open to reveal the sea bass that was expertly deboned and delicately plated. It was served alongside a sweet and sour caponata, a traditionally Sicilian vegetable appetiser. The plate’s mix of eggplants, olives, onions and sweet red pepper seasoned with herbs, olive oil and sweet and sour dressing (agrodolce sauce) perfectly balanced the freshness of the sea bass with fruity and tangy notes.

No Italian fare is complete without a sweet ending. In this case, it was the Table Side Tiramisu. Literally meaning pick-me-up in Italian, tiramisu was the perfect finale to a satisfyingly carnivorous meal. When it comes to beloved classic recipes that have travelled beyond its borders and endured centuries of reinvention, some dishes are best kept as its original form, delighting the palate with a sense of home and momma in the kitchen. Thankfully this classic tiramisu was just that.

Moist with coffee, its savoiardi (ladyfingers) is delicate and fully absorbed with the creamy mixture of eggs, sugar, and mascarpone cheese before being dusted with cocoa powder. Perhaps the only blip in the sensational experience was that after a couple of bites, it was a tad too sweet to finish off; but given the calories we had happily consumed by that point, it might have been for the best.

Cantina. 1/F, Block 1, Tai Kwun, 10 Hollywood Rd., Central. aquarestaurantgroup.co.uk/cantina

(Text & Photos: Roberliza Eugenio)

Six most expensive local delicacies in Hong Kong

There’s no shortage of fine dining options in Hong Kong. But there’s also a brisk trade in exorbitantly priced delicacies – morsels that carry status by virtue of their scarcity and cost, or boast an impressive list of health benefits. Some of the most prized – and occasionally the downright weird – are put under the griller here.

Cocaine of the Sea

To find high-end fish maw, one need look no further than the many dried seafood outlets on the streets of Hong Kong’s Sheung Wan district. Fish maw is actually the swim bladder, a gas-filled organ located near the gills of fish – providing the buoyancy they need to maintain their depth in water. In truth, you can get a tasty serve of fish maw with a plate of Chinese vegetables and a bowl of steamed rice for under HK$100 at any number of cha chaan tengs dotted around the city – but for fish maw at the very top of the price spectrum, the cost is a good deal higher.

The most expensive fish maw is found in the Gulf of Mexico and is sourced from totoaba – a type of drum fish. Totoaba bladder is, in fact, so valuable it has been nicknamed the ‘cocaine of the sea’. It can reportedly fetch as much as US$129,000 (HK$1.01 million) per kg on the black market. There are, however, a couple of catches. The first is that international trade in totoaba maw is banned. The second is that totoaba is becoming increasingly rare due to overfishing, with grave concerns that it is being hunted to extinction. Fortunately there are plenty of more readily available sources of fish maw on the market if that’s your fancy.

Himalayan Viagra

Caterpillar fungus (a species of Cordyceps), is another in-demand delicacy with an extravagant price tag. It is prized for its aphrodisiac properties – which is why it is commonly referred to as Himalayan Viagra.

The life cycle by which the caterpillar fungus comes into is like something out of a B-grade horror movie, along the lines of The Invasion of the Body Snatchers. Caterpillar fungus is found on the Tibetan Plateau. It is here that it invades the bodies of caterpillars of the Thitarodes moth. The caterpillars are born underground, ingest a kind of fungus, which infects takes over the host’s tissue. These unfortunate caterpillars never metamorphosize. Their bodies are taken over by the caterpillar fungus, which then shoots out hardened plant roots.
In addition to its aphrodisiac properties, the caterpillar fungus is also believed to be a cure-all valued for its power to treat back and knee pains, reduce stress and coughing and even treat anemia by boosting haemaglobin levels – but it’s worth noting that these claims do not have a basis in science.

Especially popular as a Chinese medicine, caterpillar fungus sells for as high as 880,000 RMB (HK$1.03 million) per kg and is usually served up double-boiled in soup for maximum impact. Given the price, you would certainly want to get maximum bang for your buck.

For the Birds

Another very popular dish commonly served up on special occasions in Hong Kong is bird’s nest soup. The key ingredient here is actually the saliva of the a particular species of bird – the swift – which uses its saliva to bind its nest together and is prized for its all-round medicinal benefits, especially to the skin, the lungs and the digestive system. The substance extracted from the abandoned nests are highly expensive due to their rarity and difficulty of retrieval – as the swift nests high up on cliff faces and caves in Malaysia and Indonesia.

Consuming the saliva of another creature may turn off some diners but at least no birds were killed in the process, though the extraction process can be dangerous with those hired to collect the bird’s nest from their precarious resting places. Prices for the precious substance generally starts at around HK$175,000 per kg. As the name suggests, it is usually double-boiled in a soup of gelatinous strands.

Mushroom Madness

Mushrooms are a central part of much of traditional Chinese cooking – and are usually affordably prices and easily purchased in any number of wet markets around Hong Kong. But there are exceptions to this rule. With some mushrooms only available to those ready to part with a fair wad of cash.

The priciest of these exotic fungal delicacies is the Hericium Erinaceus. Also called lion’s mane and/or monkey’s head mushroom due to its characteristics shape, this rare and delicate fungus grows wild in the northeast Chinese province of Heilongjiang. It typically prospers in the trunk or hollow of a hardwood tree in the deep recesses of a forest. The fresh mushroom is more costly than the dried version and weights in at around 350 RMB per 500g, although it’s usually sold in half kilo lots. It is praised for boosting blood circulation and reducing cholesterol.
More expensive still is the matsutake mushroom. Commonly known as the ‘king of fungi’, this mushroom can only thrive in pristine forests free of human influence and grows wild in a number of provinces in northern China. It takes up to five years to grow to fruition and must be picked and consumed within 48 hours – making it a challenge to get it from forest to table.

The dried version is pricier than the fresh version and can fetch up to 2000 RMB per 500g. It usually steamed or served up in a soup but should be cooked at or below 90 degree Celsius to preserve its cancer-fighting properties.

Dried Abalone

Often gracing the tables of special occasion dining in Hong Kong and mainland China. these delicacies are often served up on special occasions. Abalone is a staple at multi-course meals in Chinese restaurants around Asia. Strict controls on the number of licences available push up the price of these tasty – if somewhat rubbery – gastropod mollusks. High in selenium, which is good to boost stamina, abalone can sell for up to HK$35,000 per kg.

Sea Cucumbers

Despite the name, sea cucumbers, are in fact marine animals. These slug-shaped seafloor dwellers were once popular at banquets in China but have fallen somewhat out of fashion in recent years. Although they can still fetch a price as high as 20,000 RMB per kg, driven up by how long these critters take to mature. It is believed that the recovery of post-operative patients can be speeded up eating braised sea cucumber in porridge.

Han Sweet Han: Hansik Goo celebrates its 2nd anniversary with a Michelin Star

What takes a food experience into the next realm, is the emotion it evokes and the stories it tells. A truly special dining experience can bring to mind the first bite of a fondly remembered dish, or the ambience of a simple, cosy dining room can recall family meals at home.

At Hansik Goo, the idea of sharing a meal and serving authentic Korean flavours are two pillars that bring together a holistic dining experience. So much so that it had earned its first Michelin star this year, making it the first Korean restaurant into the Michelin Guide Hong Kong & Macau. It is also head chef Steve Lee’s first Michelin star since taking over the helm from successor and founding chef Mingoo Kang two years ago. The third pillar to this fast-rising local favourite is a modern touch that completes the circle.

Despite being Korean, Hansik Goo is chef Lee’s first Korean culinary experience. “Korean cuisine is my home food – I have the background, the memory and the palate. These help me bring together authentic Korean flavours, while my experience in western cuisine allows me to add a modern twist to it”, says Lee. Celebrating its second anniversary, we tuck into the restaurant’s tempting seasonal Korean flavours and the signature dishes that have won over the hearts of their diners over the last two years.

Kicking off our tasting menu with a delicate start, the Fish Mandu arrived with an intriguing composition. Serving seasonal blackthroat seaperch stuffed with pork and a generous layer of pork floss in cho-ganjang sauce, each bite offered an interesting combination of sweet, tangy and rich umami – gently delivered by the tender fish meat, and finished with the sensational pork floss that dissolves in the mouth.

Next to the table was the Korean Fried Chicken, a popular add-on to the seasonal menu and the hero dish that carried the eatery through the Covid-19 pandemic’s dining restrictions. At first bite, we understand why. Simple and homey, yet perfectly juicy and tender with the right balance of batter and meat – a rarity in the city. The deep fried chicken was paired with sparsely battered eggplant and drizzled with yuza jang which gave the dish a refreshingly deep flavour that remained light and not overwhelming to the palate.

We then shifted attention to the signature Samgye Risotto 2.0. Welcoming the season of morel mushroom in its iconic chicken roulade, the dish was completed with slices of steamed South African abalone sumptuously brushed with house-made Korean prickly-ash butter and coriander, and a serving of Ginseng infused glutinous rice. Cheekily referred to as ‘the risotto’, the rich flavours of each component stands out but also comes together in a harmonious combination of flavours.

Following up with the last main dish, the Pork Duo is laid across the table complete with a brass bowl of Yukhweh Bibimbap and a series of house-fermented and house-made condiments that added depth in flavour to the overall dish. Showcasing two types of grilled pork: ganjang Iberico pork chop and gochujang marinated pork neck, and served alongside a refreshing Dallae (wild rocambol, or garlic leaves), the house-made sauces recalls childhood and family dinners around the grill. A tender memory elevated by the bibimbap that was served with an assortment of fresh vegetables and mouth-watering beef tartare.

The best was saved next to last, with the arrival of chef Mingoo’s sensational signature dessert, Jang Trio. A creative composition of sweet crystallised Doenjang crème brÛlée, an ultra-light and airy home-made vanilla ice cream, and ganjang glazed pecan and gochujang powder as garnish – a perfect marriage of textures and flavours.

For the finalé, we were treated to Dagwa, a delicious assortment of refreshments to end the meal – with a touch of finesse to elevate the array of sweets. A warm sip of Korean mulberry leaf tea perfectly complimented a plate of savoury black sesame dasik, sweet yakgwa and strawberry jeonggwa. We ended our charming dinner at Hansik Goo with the kind of contentment that brings back the comforting warmth of home.

Hansik Goo. 1/F, The Wellington, 198 Wellington Street, Central. (852) 2798 8768. hansikgoo.hk

(Text & Photos: Roberliza Eugenio)

Spoil Your Dad With These Mouth-Watering Father’s Day Menus

Father’s Day is just around the corner and what better way to celebrate than by treating your dad to a delicious meal. Whether he’s a steak lover or a seafood aficionado, Hong Kong’s restaurant scene offers plenty of culinary options to choose from. So, without further ado, let’s dive into the mouth-watering options that will make this Father’s Day one to remember.

A Lux

A Lux has taken its iconic Buon Fine Settimana weekend brunch and reimagined it for Father’s Day. The four-course menu includes unlimited Antipastos, one of these al dente pasta dishes – Parmesan Risotto with Lobster Ragout; Penne with Beef Cheek and Mushroom Cream; Abalone Spinosini with Garlic and Chilli (add HK$88); or Carabineros Prawn Spaghetti (add HK$108), and a main course from the following options: Roasted U.S. Ribeye with Gravy; Sea bass and Clams with Spinach and Butter Sauce; Japanese Chicken Saltimbocca; Grilled Australian M8 Wagyu Beef (add HK$368); or Beef Wellington. This decadent meal will be followed by the staff bringing a dessert trolley consisting of a plethora of sweet treats from which you can pick all your favourite ones. For HK$788, guests can enjoy Siberian Sturgeon Caviar, unlimited Roasted U.S. Ribeye and 90 minutes of free flow of non-alcoholic drinks in addition to the aforementioned four-course meal. Another variation of the brunch menu, which is priced at HK$888, comes with a free flow of top-notch champagnes and wines that dads will undoubtedly appreciate.

Where: Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong
When: June 17 and 18 (12:00 PM to 3:00 PM)
How much: Starting at HK$588 per person.
For reservations: info@a-lux.hk, (852) 2663 9938 or click here.

Carver

Whether your dad loves a good steak or never misses choosing the seafood options at any restaurant he goes to, this special six-course Father’s Day menu called Family Degustation Menu at Carver will certainly be to his liking. This one-day brunch feast features a prime Australian Striploin steak, that is juicy and rich in flavours, served with beer fries and truffle gravy. Also on the menu are the Black Cod Fillet with salmon roe and Champagne butter sauce, Lobster Spaghetti; and Canadian Pork Chop paired with mashed potato and apple meat. Additionally, there is a remarkable selection of appetisers, salads and a soup. To perfectly complement all the luscious dishes on the menu, people can choose from red and white wine options to treat their taste palettes.

Where: Carver, 1/F, Crowne Plaza Hong Kong Causeway Bay
When: June 18
How much: HK$748 per person
For reservations: carver@cphongkong.com or (852) 5978 5971

Francis

Another restaurant to go to this weekend to devour a meal that is filling for your stomach and heart is Francis. The gourmet-class sumptuous Middle Eastern dishes here will take you on a culinary journey transcending your entire family to the colourful and exotic streets of Tel Aviv. With a wide variety of dishes like meze, shakshuka, kafta and more to be savoured, these a-la-carte dishes are perfect for families to bond as they share the dishes. Accompanying them are the main course options consisting of Seafood Couscous; Mughrabi Chicken Parm; and Steak & Eggs. And to further elevate the gastronomical experience, Francis brings to the table a collection of wines from the Meditterian region that were thoroughly selected by exceptional connoisseurs.

Where: Francis, 4 & 6 St. Francis Street, Wan Chai
When: Weekends (11:30 AM to 4:00 PM)
How much: Prices vary based on the dish
No reservations are required.

Man Ho

An equally impressive option for fathers who are a fan of the local Cantonese cuisine is Man Ho which will be serving two spesh 8-course menus consisting of some of the best culinary delights of the region. If you visit the fine dining area in the afternoon, the restaurant will bring plates of mouth-watering delicacies such as dim sums, Crispy Roasted Suckling Pig, Deep fried Lobster Claw with Shrimp Mousse, and Double-boiled Conch with Maca and Bamboo Pith. For the night, the Cantonese restaurant has prepared a dinner menu using only the most high-end ingredients in the market, significantly making all the dishes highly delectable. The dinner menu will have the following – Chilled Lobster Fillet and Salmon Roe with Mayonnaise; Double boiled Kanto Sea Cucumber Soup with Conch and Maca; Braised South African Dried Abalone with Goose Web; Braised Tiger Prawn with Cognac and Seaweed Sauce.

Where: Man Ho, Level 3, JW Marriott Hotel Hong Kong
When: June 18 (11:30 AM to 3:00 PM for lunch and 6:00 PM to 10:00 PM for dinner)
How much: Lunch menu at HK$688 per person and dinner at HK$1288
For reservations: Click here (note: each booking should include a minimum of four people)

Wing restaurant spotlights Chinese cuisine with a creative modern flare

There’s an exciting new entry into the 2022 Asia’s 50 Best Restaurants guide that has gained much buzz since its opening a year ago. Wing restaurant, helmed by Michelin-starred Chef Vicky Cheng of acclaimed French-Chinese restaurant VEA, is nestled on the 29th floor of The Wellington in Sheung Wan, just a floor below its acclaimed sister eatery VEA.

Having been trained in French techniques, Wing is a step outside of Cheng’s comfort zone, prompted by his journey of rediscovering his Chinese roots. Here, the menu is described as seasonal dining. By sourcing only the freshest and seasonal ingredients, the Hong Kong-born chef offers his patrons a rotation of the best ingredients for each season of the year. “This is my take on Chinese cuisine”, Cheng tells Gafencu. “We do what I like to call ‘boundary-less Chinese cuisine’. By respecting centuries of traditions and flavour combinations, but at the same time adding our own element to the dishes, we are able to create flavours of our own, and ultimately a cuisine of our own”.

“We do ‘boundary-less Chinese cuisine’…adding our own element to the dishes to create flavours of our own”

Wing restaurant spotlights Chinese cuisine with a creative modern flare_firefly squid — Firefyle Squid with Yunnan Chili and Bull Kelp

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Drunken South African Abalone — Drunken South African Abalone

Without delay, we began with a line up of cold appetisers. The Firefly Squid with Yunnan Chili and Bull Kelp was a deliciously tender and creamy bite with a gentle hint of spice, courtesy of the generous Yunnan chili garnished atop, while the Drunken South African Abalone was a sweeter follow up to contrast. Perfectly marinated with two different types of Chinese wine, the balance of sweet and savoury was a delight.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_ Appetiser — French White Asparagus with Chicken Fat; Chili Shirako with Century Egg

To its side, was the French White Asparagus with Chicken Fat. Sprinkled with chicken skin crisps, this gave the dish a subtle yet noticeable dimension in texture and taste. Last in line from the appetisers was the Chili Shirako with Century Egg. Delighting with a custard-like texture and taste that paired perfectly well with the mild flavours of the soft-boiled century egg. The dish was brought together with a tantalising note thanks to the restaurant’s house-made Sichuan chilli sauce.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Steamed Japanese Pomfret — Steamed Japanese Pomfret with Preserved Vegetables

Serving as a brief interim while we waited in anticipation for the second course was the Shanlinsi Oolong tea. Subtle with a fruity aftertaste, our palates were refreshed as we steadied ourselves for the Steamed Japanese Pomfret with Preserved Vegetables. Complementing the fatty, natural sweetness of the meat was a liberal bed of house-preserved vegetables and fresh scallions – giving the fish a unique aroma.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_baby_pigeon — Baby Pigeon with Cane Sugar

Next to arrive was the Baby Pigeon with Cane Sugar. Dry-aged for about three days, then glazed with sugar cane juice before finally smoked with dried sugar cane pulp, the result of this elaborate preparation is a decadently sweet and incredibly crispy skinned bird with juicy, tender meat that slid right off the bone.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Abalone sauce fish maw with morel mushroom rice — Abalone Sauce Fish Maw with Morel Mushroom Rice

Not long after had we finished off the game on our plates did the next dish arrive, the Abalone Sauce Fish Maw with Morel Mushroom Rice. The chef used two-head fish maw for the dish, which, to put in perspective, is thicker and more chewy than typical fish maw. Rich umami flavours exude throughout each component of the dish, from the fish maw that was braised in house-made abalone sauce to the morel mushroom rice that was elevated by the hint of earthy notes. When put together in a single bite, a seamless balance of texture and flavours are married in perfect harmony.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_ Osmanthus snow gum with coconut sorbet — Osmanthus Snow Gum with Coconut Sorbet

To end on a refreshing note, the dessert arrived in the form of an Osmanthus Snow Gum with Coconut Sorbet. We took our time savouring this sweet ending for as long as it lasted. The snow gum, infused with Osmanthus tea, resembled the unique texture of a bird’s nest, but left a satisfying swirl of floral notes on our palates. The coconut sorbet, on the other hand, added a creamy body to the dessert that was both sweet and refreshing. If there was anything we could have added, it would have been a second serving.

Wing. 29/F The Wellington, 198 Wellington Street, Central. (852) 2711 0063. wingrestaurant.hk

(Text & Photos: Roberliza Eugenio)

Gaia Ristorante continues to impress with elevated Italian cuisine

If there was ever a Hong Kong locale that called to mind the charm of a Roman piazza, it is surely the open plaza abutting Central’s Grand Millennium Plaza. How fortuitous, then, that nestled amid the lush foliage and grandiose staircases lies one of the city’s most iconic Italian restaurants – Gaia Ristorante. Having first opened its doors just over two decades ago, this grand dame of the SAR’s F&B scene has more than held its own through the never-ending waves of new eateries that have risen and fallen and risen again across the intervening years.

So, in a city where restaurants open and close at the drop of a hat, what’s the secret to Gaia’s outstanding longevity? “While our offerings are not that different from many other Italian eateries in the city, after more than two decades, we’ve put together a very solid offering. We focus on fresh ingredients and classic recipes that have been tried and tested with discerning diners over the years,” explains owner Pino Piano. “More importantly, we listen to our customers’ feedback. Some of our patrons have been coming back to us for two generations now, and if they’d like something tweaked slightly, we are more than happy to accommodate them.”

Affable and charming, Naples-born Piano is a stalwart of the industry who has seen the evolution of the city’s dining scene first-hand. Recalling Gaia’s early days, he says: “Things were totally different when we first began. We were the first restaurant to introduce al-fresco dining to the central business district. Up until that point, outdoor dining could only be found farther afield in Sai Kung or the outlying islands.”

Also Read: Clarence: Reviewing the new modern French fine dining, because dinner is back on!

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-artichoke — Carciofi Fritti alla Giudia

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-fritto — Fritto in Semolina con Sale d’Acciuga

Eager to sample the fare that has enchanted the city since 2001, we begin our tasting with two appetisers – Carciofi Fritti alla Giudia and Fritto in Semolina con Sale d’Acciuga. The former is an ancient Roman-Jewish dish of flowering artichoke hearts that are boiled then deep-fried. Crisp on the outside and deliciously succulent on the inside, it’s an enticing opening act. The latter starter of fried calamari and red prawns is equally delicious. Each morsel here is lightly battered and fried before being sprinkled with anchovy salt, with an optional squeeze of lemon deftly cutting through the inherent oiliness of the dish.

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-spaghetti — Spaghetti con Gamberoni Rossi Piccanti

Continuing with the seafood motif, our next course of Spaghetti con Gamberoni Rossi Piccanti arrives tableside. Topped with a juicy, generously sized Mediterranean red king prawn, the underlying spaghetti is cooked to al-dente perfection and ladened with smaller shelled prawns as well. The sauce, too, merits particular mention, with the tanginess and slight piquancy of the spicy cherry tomatoes serving as the perfect foil for the oceanic accents of the dish.

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-manzo-wagyu — Manzo Wagyu ‘Mayura’ all’Olio e Sale Grosso

Onto the mains, we begin with the decadent Manzo Wagyu ‘Mayura’ all’Olio e Sale Grosso, featuring a sliced slab of wagyu sirloin accompanied by asparagus and Romanesco broccoli. Cows at the Mayura farm in Australia are given a chocolate-laden diet that is said to enhance the tenderness and flavour of their beef. Umami-laden and melt-in-your-mouth soft, this is guaranteed to be a hit with any meat-minded diner.

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-spigola in crosta di sale alle — Spigola in Crosta di Sale alla Cipollina

With our waistlines getting dangerously tight, the final course hoves into view: a beautiful plate of Spigola in Crosta di Sale alla Cipollina (an oven-baked sea bass accompanied by lemon and chives). The fish in question is, as Piano explains, first deboned then coated in a salt-and-egg white crust before being baked in the oven – a deft move that sees all its inherent flavours retained. Once unpacked, a dash of lemon and a sprinkling of chopped chives are all the garnishes required. A delicious blend of crunchy skin and fall-off-the-bone tender flesh, it’s small wonder that this signature dish has been on the menu since Gaia’s inception.

Gaia Ristorante. Unit 01-05, G/F, Grand Millennium Plaza, 181 Queen’s Road Central, Central. (852) 2167 8200

(Text: Tenzing Thondup)

Also Read: Japanese-Italian flavours come together at Pazzi Isshokenmai

Mother’s Day 2022: Delightful menus to honour the main woman in your life

We are finally putting the rocky start to 2022 behind us as we move towards a sense of semi-normalcy. With dining restrictions finally easing just in time to celebrate the leading ladies in our lives, we put our focus now on our queens – Mum! Make your reservations now for a date with mum to celebrate her strength, her aura and her mere presence in your life…

Lobby Lounge, Kowloon Shangri-La
Mody Road, Tsim Sha Tsui

What’s a mother’s day weekend without a dainty afternoon tea to pamper mum with. Take your special heroine out for the perfect afternoon date at Tsim Sha Tsui-set Kowloon Shangri-La, where the hotel’s Lobby Lounge will be serving a gorgeous ‘Rosy Wonderland’ Afternoon Tea. Serving scrumptious scones, finger treats and special sweet treats and cakes in collaboration with Australian beauty and aromatherapy brand CANVAS. Joining hands, for the first time, to embrace the beauty and love of every mother this occasion.

For more information: shangri-la.com / (852) 2733 8740

Lobby Lounge at Kerry Hotel by Shangri-La
Kerry Hotel, Hung Hom

Kerry Hotel and Korean skincare brand su:m37˚ presents ‘Graceful Lumière’ Afternoon Tea at Lobby Lounge from 3 May to 30 June 2022. The team at Kerry Hotel has curated a brand-new afternoon tea with a slew of Korean-based dishes. Think kimchi for Bibimbap with Chicken with gingseng chicken rice croquettes, black garlic for Black Mandu with Wagyu beef cheek and black truffle. Sweet delicacies include refreshing Greek Yogurt Cheesecake and Exotic Composition, as well as the traditional and special Candied Lemon and Yuzu scones fresh from the oven, amid the laid-back atmosphere at Lobby Lounge.

Diners can also toast to the afternoon treats with the complimentary Pine-infused Osmanthus Tea or two glasses of Veuve Clicquot Brut NV at just HK$188 for an elevated experience. And for something even more special, two complimentary sets of su:m37° 3-step to Goddess Aura Deluxe Gift Set (valued at HK$528) will be offered at a first come first serve basis.

Tin Lung Heen
The Ritz-Carlton, Tsim Sha Tsui

If you’re looking to really impress mum with an authentic fare of Cantonese cuisine, the 6-course South African Yoshihama abalone menu (HK$3,576 per person) at majestic two Michelin-star Tin Lung Heen might just be the restaurant to fit the bill. Special for Mother’s Day, the menu is elevates traditional Cantonese cuisine to new heights with luxurious ingredients that will truly make the special occasion a memorable one.

For a complete day of pampering for dearest mum, The Ritz-Carlton will also be offering a “Heavenly Spa Indulgence” package for two people at The Ritz-Carlton Spa and a “Stellar-bration with Mom” staycation package.

For more information: ritzcarlton.com / (852) 2263 2270

Spring Moon
The Peninsula Hong Kong, Tsim Sha Tsui

Spoil mother dearest with a lavish day out at The Peninsula on her special day. This month, aside from the luxurious staycation packages and indulgent spa treatments, the hotel’s Michelin-starred Spring Moon restaurant will be serving its guests of honour – dear mum, an exclusive Mother’s Day gourmet affair. Offering an 8-course dinner set (HK5,380 for four persons) full of exceptional Cantonese favourites such as Double-boiled Sea Cucumber Soup with Sea Dragon and Conpoy, Steamed Spotted Garoupa Fillet with Matsutake Mushrooms, and Braised whole five-head abalone and fish maw with rich chicken sauce festively served in a pumpkin.

For more information: peninsula.com / (852) 2696 6760

The Chinese Library
Tai Kwun, Central

To satisfy mum’s yum cha cravings, The Chinese Library will be serving a mouthwatering 8-course Mother’s Day Dinner Tasting Menu (HK$888 per person) of reinvented classics between 6 and 9 May. A Longevity Peave “Shou Tao” and Mango tofu curd with ice jelly will be an exclusive offering only available during that long weekend. Also, a Mother’s Day Unlimited Dim Sum Menu (HK$568 per person) for brunch will be on offer, with free-flow champagne, cocktails, wine and beer for an additional HK$300 per person.

Aqua Luna
Central Pier 9 or Tsim Sha Tsui Pier 1

Alternatively, to take mum on an experience like no other, book Mother’s Day afternoon tea cruise (From HK$399 per person) with Aqua Luna to enjoy the beautiful sights of Victoria Harbour during the day. Aboard the iconic red-sailed junk aqua luna, sip on champagne and nibble on dim sum bites, such as black truffle shrimp dumplings, rose-shaped buns with red bean, and a range of vegetarian options, courtesy of Dim Sum Library.

For more information: chineselibrary.com.hk / (852) 2848 3088

Hutong
H Zentre, Tsim Sha Tsui

Set in their new location at H Zentre, the coveted northern Chinese restaurant Hutong will be serving a slew of scrumptious dim sum, sharing plates, and more! With breathtaking views of Hong Kong’s skyline and Victoria Habour in the background, treat mum to a memorable mother’s day dinner, featuring a seven-dish tasting (HK$4,388 per table of four persons) and an exclusive lychee with chocolate mousse for dessert.

Or perhaps, the family would prefer to take dear mum out for brunch instead. Hutong’s Mother’s Day Feng Wèi Brunch offers an unlimited dim sum and Sichuan chicken, complete with free-flow packages for 3.5 hours (HK$988 per person). Don’t miss out on their Peking Duck upgrade and their signature cocktail Perfume No.10 made with Tanqueray No.10, homemade rose ginger, passion fruit and yuzu (HK$68).

For more information: hutong.com.hk / (852) 3428 8342

Also Read: Yung Kee: A New look at the iconic Cantonese eatery

1908BC
Bonham Strand, Sheung Wan

Inspired by the founder’s own mother’s home-cooking that often brought together Chinese traditions and British influences, contemporary British-Chinese restaurant 1908BC will be serving a sophisticated gastronomic fare in the form of two special menus to honour mums: Old Hong Kong Mother’s Day Menu (HK$620 per person) and new Hong Kong Mother’s Day Menu (HK$480 per person). The former, an 8-course dinner menu for families of four or more, is a hearty feast of comforting and time honoured classics, such as Double Boiled Pork and Hairy Fig Soup, Fish Maw with Chinese Mushrooms in Abalone Sauce, and ‘ketchup prawns’ with Giant River Prawns in a Tangy Tomato Sauce, just to name a few.

For a more modernised affair, the latter selection is a day menu that features more contemporary interpretations of Chinese staples. Among these, are Crispy Wonton served with house red sauce, Honey Pork Ribs, the restaurant’s most ordered golden Butterfly Prawn Toast and the crackling Crispy Aromatic Duck.

For more information: 1908bc.com / (852) 2116 4668

Arbor
H Queen’s, Central

A break from Chinese cuisine, perhaps a move farther east for a Japanese fare with a contemporary twist at two-Michelin-stars Arbor will be just the ticket. The restaurant be celebrating all mothers this May with a sumptuous eight-course brunch (HK$1,488 per person) and delicious 11-course dinner (HK$2,888 per person) for a full spread on their special day. Diners can expect nothing less than the best here, especially when their menus highlight premium Japanese ingredients like Kohada fish and A4 Wagyu beef.

For more information: arbor-hk.com / (852) 3185 8388

Also Read: Canton Fare: Top 30 Cantonese restaurants in Hong Kong

Honjo
Hollywood Centre, Sheung Wan

This Mother’s Day, Pirata Group will be celebrating all mothers with the hashtag #StrongLikeAMother and offering special heartwarming menus to show mums our appreciation for their resilience and hardwork. At Honjo, treat mum to a gastronomic adventure of exquisite contemporary Japanese dishes for Mother’s Day Brunch (HK$688 per person).

Starting with four savoury starters, including chilled spinach served with sesame sauce and mustard seed, Wagyu in chorizo oil and sliced hamachi in yuzu soy, together with Honjo Tempura and a Mother’s Day sushi sashimi platter featuring salmon, hamachi, chu-toro and sweet prawn. An appetising introduction to the delectable mains to follow, including Barramundi in pea puree, lamb chops and Grilled Rib-eye, and not to mention, sweet treats such warm chocolate truffle with matcha ice-cream and sakura coulis for an indulgent finish. For an additional HK$388 per person, you enjoy a wine, sake or champagne pairing.

For more information: honjo.hk / (852) 2663 3772

Mandarin Grill + Bar / Café Causette
Mandarin Oriental, Central

Nothing brings the family together quite like a succulent weekend roast. Offering a sumptuous Sunday Roast menu like only Mandarin Oriental can, mums will be spoiled for choice at the Michelin-starred Mandarin Grill + Bar. Serving an egg dish appetiser and her choice of main and treats from the dessert trolley.

For a classier alternative, clink tea cups at Café Causette for a high tea date that will have mum indulging in class. From sweet nibbles, finger sandwiches and the hotel’s signature scones, an afternoon here will surely have mum feeling pampered. The Mandarin Afternoon Tea is also available for takeaway at The Mandarin Cake Shop for pick-up or delivery.

For more information: mandarinoriental.com /Mandarin Bar + Grill: (852) 2825 4004 / Café Causette: (852) 2825 4005

Louise
PMQ, Central

A toast to all beautiful mums, French restaurant Louise treats the city’s strong and courageous mothers to a delicious fare of Michelin plates. From their iconic Hong Kong Yellow roasted chicken to their angel caviar pasta, mum is sure to feel the love from a heart-warming meal.

For something extra special, JIA Group has partnered with Blossom Minds, a division of Learning Support Services Association, in providing beautiful bouquets as an add on option upon reservations (HK$600). This collaboration will help support employment opportunity for young adults with special needs to work in the mainstream workforce. In addition, the group has is also offering a limited edition Mother’s Day Hamper until 10 May. Filled with delicious homemade jam, ‘mama Royer’ yogurt cake, celebratory bubbles and a ‘Humorist Set’ by @aesopskincare, the hamper is available for pre-order on @jiaeverywhere.

Mak Mak
The Landmark Atrium, Central

Presenting a tantilising and edgy alternative, Mak Mak at Landmark adds a kick to Thai classics. Available for both Mother’s Day brunch and dinner, enjoy a range of flavours from hot and tangy to spicy and savory. Try some of their much loved dishes such as Yum Sum O (Pomelo Salad), Muu Tod (Marinated crispy pork), Pla Krapong Neung Manow (Steamed Sea Bass). They even have vegetarian options available — delightful news for non-meat eaters! Each booking comes with a welcome round of Veuve Clicquot champagne, in addition, an optional free-flow of Veuve Clicquot, Aperol Spritz, Beer and more is also available for their brunch menu.

For more information: makmak.hk / (852) 2983 1003

Morton’s Steakhouse
The Sheraton Hotel & Towers Fourth Level, Tsim Sha Tsui

For a meat-centric festivity, Morton’s Steakhouse will be serving a premium surf-and-turf menu for lunch that will offer diners the best of both land and sea, not to mention spot on side dishes and desserts to complete the experience. Yes, we’re talking about the steakhouse’s world-famous Parmesan & Truffle Fries, Morton’s Legendary Hot Chocolate Cake, Key Lime Pie and elegant Crème Brûlée.

Enjoy a three-course meal (HK$788 per person) with mum, starting with a choice of a classic fresh Caesar Salad, specialty Center-cut Iceberg or sophisticated Lobster Bisque. Followed by a tender 6oz Center-cut Filet Mignon, with either a juicy Crab Cake, succulent fresh Lobster Tail or umami-ladened Bacon-wrapped Scallops. Of course, the option to opt for the steakhouse’s signature Morton’s steak cuts for an additional price will also be available.

For more information: mortons.com / (852) 2732 2343

Also Read: Clarence: Reviewing the new modern French fine dining, because dinner is back on!

Clarence: Reviewing the new modern French fine dining, because dinner is back on!

Chef Olivier Elzer has already made waves with L’Envol, his two-Michelin-starred establishment at The St Regis Hong Kong. Now, he embarks on a new culinary journey with Clarence, a more casual French-dining concept located on the 25th floor of Central’s H Code. While the former embraces the strictest tenets of fine dining, his latest outing – which is helmed by his protégé, Chef Simon So – offers innovative takes on French classics tempered by Asian techniques and traditions.

Also Read: Japanese-Italian on your mind? Read our review of Pazzi Isshokenmai

This amalgamation is no accident. “With Envol, I know my guests come to sample true French fine dining, so the scope I have to experiment is rather limited. So, with Clarence, I wanted to really explore and create my own culinary concept – one that’s been informed by my own experiences across the world, and particularly in Asia,” explains Elzer.

The award-winning chef, whose impressive 27-year CV includes tenuring with famed chef Joël Robuchon and a collection of 23 Michelin stars, has lived in the Far East for the past 13 years.

Hence, the Clarence menu is punctuated with a sashimi-inspired raw bar, as well as such techniques as teppan (iron plate) grilling, steaming and charcoal smoking. Perhaps the most inventive of the listings are ‘Yakifrenchy’ dishes that utilise the Japanese robata grill to cook and flavour traditional French fare like frog legs and escargot. Chef Elzer’s diverse vision also encompasses the layout of the restaurant, which comprises three disparate areas – the wine cellar, the casual dining room and the bar.

Also Read: Caviar etiquette done right

Eager to begin our own tasting, we start with a cold appetiser of Black Prawns / Tonka Bean / Lemon Peel. Beautifully plated on a bed of ice, the crustaceans are accentuated by tart sprinkles of lemon zest, while hints of vanilla emerge through the legume shavings. Creamy and crunchy in equal measure, this delicate portion serves as the perfect opening act.

Next, we sample an array of skewers from the Yakifrenchy section of the menu. Ratatouille / Pesto sees such vegetables as courgettes and bell peppers grilled then basted in a rich pesto cream. A second vegetable skewer of Eggplant / Escabeche has generous slices of aubergine marinated in assorted spices then topped with beautifully caramelised onions. Juicy and sweet, this is one dish whose diminutive proportions belie its filling nature. The next two en brochettes are reinterpretations of French standards and perhaps our favourites of the selection on hand – the umami-laden Burgundy Snails / Garlic Parsley and the super succulent Frog Legs / Pastis / Tomato.

Then, twin portions of Cooked Octopus / Uni Foam / Fresh Tomato / Lime hove into view. Constructed much like a savoury trifle, each layer of this dish reveals new ingredients and flavours. A sliver of tender cooked octopus rests atop a rich sea-urchin foam that heightens the dish’s oceanic accents. Underneath it all lies a bed of cubed tomatoes tossed in lime and more mollusc slices. The result is an ever-evolving creation where each mouthful yields different dynamics and nuances.

Rounding out our visit to Clarence is a main course of Skate Wing / Teppan / Brown Butter / Spices. “This was inspired by an old French classic where the fish is paired with a burnt butter sauce, but it often overwhelmed the palate, so it’s dwindled in popularity,” says Elzer. “My vision with this dish is to use the oft-overlooked French skate wing and then to soften the effect of the butter, while infusing it with an array of spices to temper and complement the inherent tastiness of the fish.”

Grilled over a teppan and coated with spices, the delicate flesh of the skate wing can be paired, in turn, with roasted lemon or the decadent brown-butter sauce. Displaying the creative chef’s East-meets-West inspirations to their most satisfying effect, it’s a fantastic course for sharing with loved ones and a great example of sea-to-table dining.

Clarence. 25/F, H Code, 45 Pottinger Street, Central. (852) 3568 1397. clerancehk.com

(Text: Tenzing Thoundup)

Also Read: Support your neighbourhood restaurants – popular takeaway menus right now

Sweet Easter treats to indulge in Hong Kong

Whatever your plan for Easter, eating an obscene amount of chocolate is non-negotiable. Hong Kong boasts some of the finest chocolate makers in the world, so there’s no need to settle for subpar supermarket why settle for subpar treats? We’ve curated a list of eggcellent Easter treats which can be delivered, or bought from stores and make for fine gifts as well. Hop on, Easter is coming and the goodies won’t eat themselves…

1. The Peninsula Hong Kong and The Peninsula Boutique

Lining the basket or decorating the table, The Peninsula‘s handcrafted delights speckled with Madagascar vanilla, Belgian chocolate and dressed up with a gold leaf and the hotel’s iconic Pagebear decoration, are seriously delicious! The hotel’s Michelin-starred chefs have gone above and beyond to make this cracked-open, yolk egg cake – it has layers and layers of pistachio fluffiness, agelatinous top and ends with sweet mango cubes and luscious cream. For those who aren’t too fussed about chocolates, opt for a flamboyant hamper from The Peninsula Boutique– comes with a trendy assortment of bear-, chick- and bunny-shaped desserts and bakes, an exclusive Easter page bunny cradling a knitted basket – eggciting not only for the young ones (and the young at heart) this Easter.

More information here.

2. Pirata Group

No matter your age, unwrapping a shiny Easter egg bunny is always a delight! Drawing on that, Pirata Group‘s uber popular restaurants, Pici, The Pizza Project and Pane e Latte are giving away giant Easter eggs to three lucky customers. Entering the contest is simple – all you have to do is order their Easter desserts, that’s the “Pici surprise” chocolate egg, Meringata alle Fragole at The Pizza Project, and hot cross bombolonis and the lemon custard uovo di pasqua, almond cake and milk chocolate at Pane e Latte. Once you’ve devoured the feast, flip the plate to check if the golden egg is there. If you’re a lucky bunny, you stand to win a 72cm-tall, 7kg golden chocolate Easter egg. Needless to say, we think it’s going to be an eggciting hunt this season!

More information here.

3. Ritz-Carlton

Ritz-Carlton’s Easter offerings specially crafted are a true indulgence to the senses. Kids will have a blast with the crackable Easter Egg & Praline Chocolate – go for a bang with the mini wooden hammer, and relish the pleasant surprise of the delicious sweet fillings inside. Those with an elegant tastebud can go for the unusual Easter Yogurt Mousse Cake – silky in texture, refreshing in spring flavours – it’s an absolute winner! Titillate your palate further this long weekend with the Japanese-themed afternoon at Cafe 103 – stunning city vistas, delightful service and an expansive menu – the matcha Sakura layer cake and the purple sweet potato choux will leave a delectable impression.

4. Vive Cake Boutique

Celebration cakes, fluffy cupcakes, bespoke services or other designer sweet treats, the Vive Cake Boutique in Central is brimming with talent, skill and always one-step ahead of the delicious ‘trends’ curve. Founder and cake designer Vivien Lau rings in the festival with designs Hong Kong’s highly-sought after collectible, the sensational ‘LuLu’s Basket of Egg-cellence’ (HK$1,180, 1lb). The egg cake comes in five adventurous flavours – red velvet butter-cake with cream cheese, earl grey cake for those who love chocolate and a little cuppa, rich chocolate cake, banana cake with chocolate buttercream and crunchies, and lastly, the good ol’ vanilla sponge cake with an exciting mango and yuzu mousse infusion.

More information here.

5. The Baker & The Bottleman

It’s the Baker & The Bottleman‘s first Easter in Hong Kong and they’re going all-out on quintessential British bakes. Acclaimed chef Simon Rogan’s rich, buttery bakes and cakes are tempting for every taste bud. From classics like the softest hot cross buns, to the deliciously intense brioche buns mildly spiced with cinnamon and loaded with rum raisins, or the decadent malt custard tart, the perfect English scones set, and the savoury Easter scotch eggs – the offerings are drool- and Instagram-worthy! Also, you have to take a moment to appreciate the cute packaging…

Note: Order now, pickup till April 18, a minimum lead time of one-day pre-pickup is required.

More information here.

Also Read: Easter Getaways – Get your fill of culture, entertainment and history

6. Fortnum and Mason

Is it really Easter without a Fortnum‘s hamper? We think not. Bursting with sugary treats and chocolate goodies, Easter hampers at F&M are the ultimate springtime celebration. Packed-to-the-brim with delectable treats – Easter carrot sweets, nougat chocolate eggs, white chocolate carrot cake-filled bars, milk chocolate bunny eggs, there’s also room for other spring sensations like the traditional decadent simnel cake; pistachio and clotted cream biscuits galore. And tea. Because it’s Fortnums.

More information here.

7. Agnès b.

Live your childhood fairytale fantasies one unusual Easter bunny at-a-time. There’s no denying that Agnès b. does a fine modern take on French patisserie classics – so, hold your breath for their extra special Easter delights – a roster of unlikely tastes, think gianduja vanilla and crème brûlée, and a mix of choux, fluff, fruity, nutty and crumbly bites. If you have a sweet tooth, the variety on offer is complete ~heaven~

More information here.

Also Read: Craving a fine French fare? We visited the LPM Restaurant and Bar for fuss-free dining

8. Shangri-la Hotels

A decadent celebration calls for classic, timeless treats from one of Hong Kong’s best. The chefs at Shangri-la Hotels have gone an extra mile in creating opulent offerings this season. Island Shangri-La’s chef Julien Gourmelon pushes his creative boundaries with a “spring farmland” theme, showcasing a chocolate farm girl, a vase of chocolate tulips, and a chocolate windmill with turning blades. It’s absolutely exquisite!

Meanwhile Kowloon Shangri-La’s executive pastry chef Dhilmin Silva stuns us with a garden theme cake. This pure artisanal luxury pushes the boat out this year – handcrafted goodies are made from the finest chocolate, edible butterflies make for perfect Instagram pictures, strawberry chocolate eggs, eggs made to look like a pot of blooming flowers among others are pure indulgence, both to the eyes as well as the mouth.

Kerry Hotel’s executive pastry chef Jerome Husson goes all modern with Easter eggs, chocolate hens and owls dripping with dried fruits and roasted nuts then covered with a layer of chocolate from Valrhona.

9. Coffee Academics

Combining a cafe, restaurant and a concept store all in one, Coffee Academics is a caffeine and quick meals city staple. They’re ringing in the festival a bit differently this time. Instead of traditional cakes, the outlet has made Easter cookies – golden brown and crisp on the outside, soft and tender on the inside, – almost too cute to eat! Save some for the pictures, deck them in an Easter basket, carry outside for a springtime picnic or just dunk in milk the ‘ol fashioned way. Almost like eggs, but way better!

Also Read: 5 boutique home bakers to order from in Hong Kong

Caviar etiquette done right

It’s every canape’s touch of luxury and fine-dining’s crown jewel… Always a fancy sight at a high-end cocktail party or soirée with a finesse. Served on a bed of crushed ice and delicately plated in dollop sizes, it is a delicacy that elevates any delicious plating — especially when the price tags of these sturgeon roes cost a whopping HK$6,000 per tin of 500g, it would be heartbreaking to serve anything but the best at your extravagant do. Check out our guide on the dos and don’ts of serving caviar:

Temperature

Experts say that the perfect temperature to store caviar is within a range of -2 to 2°C. It’s best to keep the roes chilled by sitting the tin on a bed of crushed ice. However, if you are plating it, whether on canapes or to garnish a plate, scoop the servings fresh from the chiller and never at room temperature for an optimal tasting temperature. Do relish it right there and then, however, opened tins of caviar can stay in the fridge for up to three days.

Do not use metallic utensils

Silverware may be synonymous to fine-dining, but in the case of caviar, using a silver spoon or any other serving utensils made from metal is a big no. Caviar is delicate and absorbs flavours easily. When it comes in contact with silver, it loses some of its naturally delicious flavours and picks up a metallic taste that can totally ruin the diner’s experience.

In place of silverware, serve caviar with a mother of pearl spoon. The material is non-reactive, meaning – it doesn’t hold nor will it transfer any flavour to the roes.

Don’t season caviar

As much as it feels natural to add salt or seasoning to your dishes at the end of the preparation, there is no reason to do so with caviar. These silver-grey or black (and sometimes white) roes are naturally rich and robust in flavours. The pea-sized roes bursts with sensational and mouth-watering flavours that offer a mild tang and creamy butter to the palate.

Also Read: Queen of the seas: Kaluga Queen caviar reigns the world

What to serve with Caviar

To serve caviar with accompaniments is a choice that offers a wonderful dining experience, whichever way. It is often advised to serve caviar in its tin on a bed of ice because they are so delicate. These eggs break easily and once rupture, the flavours are lost. But if they are to be plated, these pea-sized roes should always be handled with care.

Serve caviar with food that complements its rich flavours, but not overpowers it. A traditional route is serving a spoonful of roes with a traditional Russian blini, a thin buckwheat pancake, and top it with sour cream. Unsalted crackers, hard-boiled eggs, or buttered toasts garnished with chopped chives and a side of crème fraîche are also typical and delicious.

What to drink with Caviar

Pairing champagne with caviar is, although common and a fine match, but did you know that premium vodka is actually the traditional pairing for this delicacy?

Alternatively, any fine dry wine would do well to complement the pop of saltiness from the caviar while balancing its silky rich flavours as well. For a non-alcoholic beverage, any citrus-based mocktail will do well to contrast the saltiness of the caviar.

Also Read: Order these sensational premium caviar at your next soirée…