T.Dining by Hong Kong Tatler - - Scene -

One doesn’t im­me­di­ately think of cars and food go­ing hand in hand, but at Mercedes Me that’s ex­actly what din­ers will find. A Mercedes-Benz wel­comes din­ers at one en­trance, while an open kitchen and din­ing area com­pletes the set-up, of­fer­ing booths as well as high ta­bles—the venue is a pop­u­lar af­ter-work drinks spot. The menu blends Ja­panese, Peru­vian and Span­ish cui­sine; load up on the tapas-style starters where qual­ity seafood shines, such as in the Aus­tralian Big Eye tuna ce­viche with cu­cum­ber and ponzus­esame sauce, in­stead of sav­ing calo­ries for desserts that fail to in­spire. The beet­root tartare with goat’s cheese and mango egg yolk, and the duck egg yolk with black truf­fle, shimeji and onion com­pote are re­ward­ing choices. The lat­ter, served in its shell, the duck egg yolk con­tains a de­lec­ta­ble hit of umami The wine list is rea­son­able, but we sug­gest you eschew it in favour of sake, which pairs well with the cui­sine on of­fer, or a se­lec­tion from the cre­ative cock­tail menu. Ev­ery­thing is served with a smile.

At the helm of Okra Kitchen is Max Levy, who is some­thing of a poster boy for mod­ern Ja­panese cui­sine in Hong Kong

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