With DiningCity’s Elite Dining Week 2017 in full swing, fine dining fans are likely already in a state of food-induced catatonia across the city. But don’t throw in the towel just yet, because there are more gastronomic treats to be had. In the final instalment of our EDW restaurant reviews, we spotlight Japanese-French fusion restaurant Dining at MURASAKI.
The tasting menu began with a surprisingly subtle Crab Miso and Prawn Cracker amouse-bouche and a flute of Murasaki Royale. The restaurant’s signature cocktail gets its delightful purple shade from a dash of butterfly pea flower essence dropped into sparkling wine.
We opted to try the beautifully plated Sashimi Platter (an extra HK$248) and were well rewarded with three choice cuts of akamutsu fish, white shrimp with caviar and fatty toro tuna. The star was definitely the generously portioned toro. Flown in chilled, not frozen, the result is a creamy melt-in-your-mouth experience that leaves you wanting more.
Next up was a bowl of slightly sweet Maitake Mushroom Consomme followed by a perfectly seasoned and sauced Simmered Abalone paired with a glass of fruity Henri Bourgeois Sancerre Blanc 2015.
The main entrée was a choice between a succulent Smoked US Beef and the restaurant’s signature Smoked Pork Pluma paired with a medium-bodied Louis Jadot Cote de Beaune Villages 2013. While portions were a tad small, both dishes were mouth-wateringly tender and packed with enough flavours to satisfy even the most discerning steak aficionados.
This brings us to the last savoury dish of the meal: the Sea Urchin Ice-cold Inaniwa Udon. Served on a hand-chiselled ice bowl, the buttery sea urchin, salmon roe and udon were the perfect counterpoint to the richness of the preceding dish. Add some of the sake pairing to your bowl for an added dimension to your final slurp.
The final Curry Rice dessert is a love-it-or-hate-it affair. Some may struggle with the dish’s distinct curry flavours, but intrepid foodies will enjoy its experimental mix of tastes and textures.
From start to finish, every dish on Murasaki’s EDW tasting menu showcases an impressive ability to draw out every iota of flavour from its ingredients without overwhelming it with unnecessary seasoning or side dishes. What you see is what you get, and what you get is a gastronomic and visual treat.
Murasaki’s Elite Dining Week tasting menu is HK$888 per person, the sashimi platter and wine and sake pairing are both an additional HK$248 each, all with 10% service charge. Online reservations may be made via the DiningCity app and EDW website.
Text: Tenzing Thondup
Photos: Gigi Ip