Hong Kong Tatler - - Upfront -

The Grand Hy­att’s culi­nary team de­liv­ered su­perbly on our brief, creat­ing a Hong Kon­gin­spired menu re­flect­ing the ge­og­ra­phy and cul­tural di­ver­sity of the city, a spe­cial feast bal­anc­ing in­gre­di­ents from both land and sea.

The meal started with smoked pi­geon paired with Faroe Is­land scampi, which was fol­lowed by a clas­sic lob­ster bisque topped with sea urchin. Then a white peach sor­bet with sake jelly and av­o­cado oil was served as a palate cleanser.

The main course was a choice be­tween Ha­machi fil­let or Amer­i­can bi­son. The lat­ter, which has re­turned from the brink of ex­tinc­tion and is now ap­pear­ing on the ta­bles of the world’s top fine-din­ing es­tab­lish­ments, was mak­ing its de­but in Hong Kong. We couldn’t pass up the op­por­tu­nity of be­ing the first in town to try it.

A sweet mango cre­meux topped off the meal, re­mind­ing ev­ery­one of a very Hong Kong dessert—mango pomelo sago soup.

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