Hong Kong Tatler - - Upfront -

The ta­ble decor in­cluded ro­tat­ing com­pass-in­spired menus out­lin­ing the ban­quet to come. The evening’s de­gus­ta­tion be­gan with a starter of Cana­dian lob­ster and roasted Hun­gar­ian foie gras ter­rine, com­ple­mented by Parma ham, pump­kin, black truf­fle, lob­ster as­pic and Osci­etra caviar. The sec­ond course, ar­ti­choke cream soup with Tus­can wild fen­nel pollen-crusted scal­lops and Aus­tralian yab­bies, was a crowd pleaser, while the third course—a palate cleanser of Washington green ap­ple sor­bet and Aus­trian pump­kin seed oil (a favourite of the Grand Hy­att’s Aus­trian ex­ec­u­tive chef, Ger­hard Pass­rug­ger)—di­vided din­ner guests. Pump­kin seed oil is one of the most ex­pen­sive, and one of the most ben­e­fi­cial, seed oils on the mar­ket, so even those who were crit­i­cal mus­cled through on ac­count of its medic­i­nal prop­er­ties. Gor­don Hui loved the dish so much he ate half of his wife Joey’s. The main course was char­grilled US beef sir­loin or Chilean black cod, both of which were served with cau­li­flower, broad beans, chives, smoked mus­tard sauce and bone mar­row. The meal was topped off with a tiered med­ley of pe­tit fours.

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