T'ang Court Launches Lavish Lunar New Year Menu

There's no denying that time flies – especially in this fabulously frenetic city where the celebrations last all year long. So it's not surprising that Chinese New Year menus have already been perfectly prepped by HK's hottest spots, to ensure that eager diners can book well in advance to avoid disappointment. With this festive spirit in mind, I can't think of a better place to step back in time to China's Golden Age than T'ang Court in the Langham Hotel, which serves up authentic Cantonese cuisine along with exquisite presentation and supreme service. 

Since 2009, T'ang Court has been recognised by industry heavyweights like The Michelin Guide, Forbes Travel Guide and Elite Traveler and has impressively maintained its prestigious reputation as one of the most credible and opulent venues to indulge in local fare in the city. The kitchen is led by veteran chef Kwong Wai Keung, who continues to re-invent Cantonese delicacies with elegance and innovation whilst remaining diligently deferential to the ornate attributes of China's Golden Era. The T'ang Court team have crafted a stellar menu to celebrate Chinese taste and tradition, perfect for ringing in CNY with a close group of friends or family in a charming environment.

From the moment you step inside T'ang Court, diners can expect to wonder at the classic, lavish furnishings where reds, golds and velvets create an atmosphere of luxury and exclusivity while long, heavy drapes maximise privacy for the ultimate individual dining experience. There are also several stunning private function rooms featuring dark mahoganies and traditional accessories that pay homage to the T'ang Dynasty. There are endless choices in HK, but for me, this is the perfect place to get lost in time immemorial.

The menu is a collective triumph of old favourites such as a scrumptious scallop and shrimp dim sum combination, decadent black truffle dumplings and crispy, golden-fried taro puffs packed full of fresh, flavourful seafood and adorned with colourful flowers. Following this came light and fluffy pan-fried rice flour rolls, served with homemade XO sauce that broke up the glutinous texture of the rolls with a fiery kick. I would highly recommend enjoying these dishes with a cold glass of Perrier-Jouët Grand Brut, on the expert advice of T'ang Court's sommelier. 

Another standout was the baked fresh lobster with mozzarella cheese and a creamy Portuguese sauce, alongside a cool white Burgundy wine that enhanced the deep flavours and tender texture of the lobster. Staying on the seafood theme, the sautéed prawns arrived surrounded by asparagus, crunchy, caramelised walnuts and mixed peppers, together with a light and airy 2014 rosé. Meat lovers will be kept happy with the succulent stir-fried diced lamb with mixed mushrooms and onion, ideally served with a warming Shiraz. 

To make sure that T'ang Court has all bases covered, I specially requested some vegetarian options and can promise any veggies out there that you will be fully catered for at T'ang Court. I often find Cantonese vegetarian options bland and uninspiring, but this was certainly not the case after tasting the unique menu full of meatless choices that were fun and tasty. Everything from the ingredients to the presentation was prepared with equal consideration and effort, ensuring that anyone with special dietary requirements would feel just as included in the extraordinary experience of dining at T'ang Court. This is a true testament to the team's commitment to consistently producing award-winning culinary masterpieces. 

As with all fine dining options, T'ang Court sits at the higher end of the price scale, but if it's splendour, satisfaction and sophistication you're after, this one will certainly give you a lot of bang for your buck.

1/F and 2/F, The Langham, Hong Kong, 8 Peking Road, TST, 2132 7898

All images courtesy of Taking Hong Kong and T'ang Court

Fish School – Sai Ying Pun’s Specialty Seafood Spot

Tucked away on Third Street, Fish School is one of the latest eateries à la mode to hit Sai Ying Pun. French-trained chef, David Lai, spearheads this eclectic fish specialty joint, with an emphasis on local catch and culture and a focus on fresh, seasonal and organic ingredients. As the brainchild of Yenn Wong (the restauranteur behind gems like 22 Ships, Chachawan and Aberdeen Street Social), my expectations were set suitable high for this dining experience.

Finding Fish School was a challenge, but as soon as I stumbled upon the right spot, I was instantly enthralled by the urban feel of the location. It struck me almost as a Mediterranean tavern - with exposed brick walls and fairy lights adorning the outside of the restaurant. Inside, the cozy ambiance didn’t disappoint with fun touches like fish tanks and open kitchen tables to entertain diners. Luckily, we had prime seats, and were able to observe our food being skillfully prepared right in front of us. The lively and animated vibe of this place makes it ideal for a group setting and would be superb for Friday night frolics with friends.

The service at Fish School was noteworthy; the staff were very casual, jovial and chatty - without being overly intrusive on the table. Our server was most knowledgeable about the food and beverage menu and explained each one of our seven courses effortlessly, as they were received. I particularly appreciated the attention to detail exhibited; with small touches like a comprehensive overview of dietary requirements and a change of cutlery and plates, where appropriate.

Fish School’s vision is to pay homage to the abundance of sea food on offer in Hongky waters - wherever possible - and to add a touch of creative flair with exquisite preparation and presentation. This aim is achieved fluently with a gorgeous variety of tapas-style portions that are both appetizing and aesthetically pleasing (hello, they had me at flowers on the food!). Each serving was a feast for the belly and the eyes - with plenty of Instagram opportunities throughout the meal!

Some of my personal winners were the crispy, oyster croquettes with tangy and spicy yuzo mayo, the complimentarily cool Hamachi Crudo with cucumber and plum and the marinated raw crab and sea urchin rice. The fluffy, wild sea mullet was unforgettable; swimming in the most intriguing combination of ginger milk and preserved mustard root. Meat lovers are not neglected at Fish School either, and can chow down on the scintillating wagyu beef, or wagyu tartare, with fermented mushroom and mustard brulee. My only disappointment was the clam custard - which I didn’t quite get - I found the flavours bland and flat and while I welcome the inventiveness, the whole dish missed the mark for me. 

The drinks menu was also impressive, with a massive selection of everything from sake to beers and wines, all carefully crafted and selected to accompany the light, contemporary food. I really enjoyed flicking through the cocktail list which was as innovative as the food - forget your run-of-the-mill Cosmo here! At Fish School it’s all about something different, like the Wet Market Martini or the Third Street Spritz to whet your appetite or finish off your evening with a funky twist.

All-in-all, I had a wonderful experience and felt a million miles away enveloped in the bustling surroundings. If you’re in search of something other than the likely Central picks, get out your Google maps to sample the offbeat and original at Fish School.

Original article appeared on Sassy Hong Kong

http://www.sassyhongkong.com/eat-drink-fish-school-sai-ying-pun-seafood-restaurant/ 

All images courtesy of Fish School

Tantalising New Menu at 22 Ships

The Hong Kong dining scene is a rapid revolving door, with new joints opening and closing faster than you can say “cheque, please!”. While this provides plenty of opportunity to frequent a new restaurant every other week, it’s also comforting to know that some HK staples are alive, well and at their very best. Enter 22 Ships: the creation of Gordon Ramsay protégé Jason Atherton, that has been a Hongkers hit for over four years and still has people queuing on the daily to bag a seat at the hottest table in The Wanch. Top tip: those in the know - and who call this spot their regular - simply call it “Ships”, donchaknow!

We arrived to treat our taste buds to some of the new additions to the menu, and the 35-seat venue was packed and buzzing with the vivacious chit-chat of hungry diners. The atmosphere at Ships is electric, with the clanging of small plates of perfectly proportioned tapas and chilled glasses of crisp wine adding to the hectic soundtrack of the venue. If you’re in the mood for an aloof, reserved dinner date then Ships is not The One. However, if it’s energy and entertainment you’re after, thrown in with some seriously divine dishes, then step right up to a high stool at this animated - and at times boisterous - bistro!

The team at Ships prepare each dish freshly in the open kitchen; sprinkling ferocious passion on every aspect of their menu. Head Chef, Aaron Gillespie, was a breath of fresh air as he detailed each offering with optimum pride and enthusiasm. His infectious nature worked a treat and we were bursting with excitement to delve into some stellar staples and new choices.

We began with one of the evening’s specials - on Aaron’s recommendation - which was a glorious pairing of imported Italian burrata and shaved Australia truffle followed by the Jamon, Manchego and Truffle toastie with quail’s eggs – an extravagant, indulgent and flavourful twist on an old classic. Moving on to the guilt-free but gratifying Bluefin Tuna with Sago Crackers was the perfect transition and gluten free to boot – bonus!

For the side accompaniments, we decided on a helping of the cauliflower, mushroom and walnut pesto medley which, you have to taste to believe: I’m still wondering how this weird and wonderful concoction captured my heart so well! And just to be fair to the veggies, we also tried the peas, broad beans, goat’s cheese and red vein sorrel which I would highly recommend for its freshness and depth of flavor. Don’t say I’m not good to you guys!

Of course, no trip to Ships would be complete without sampling the suckling pig, drizzled in a reduction of pineapple and piquillo peppers. This trusty treat did not disappoint and is still as consistently good as it was when Ships first launched, years ago. Likewise, the seafood paella – served with fava beans and crispy bacon – is not to be missed, with its creamy consistency and smoky undertones.

By this point, we were feeling pretty full and happy but I’m so glad that we managed to fit in some of the playful desserts on the menu. Finishing off with the Green Tea Cheesecake provided the perfect mix of sharp and sweet; combining just the right amounts of cooling yoghurt and zesty lime. The Strawberry Chantilly was intricately plated and tantalisingly tangy.

I’m already looking forward to my next visit to Ships to unwind with the casual and social way of eating. It’s easy to hop on the latest bandwagon but, it’s worth bearing in mind that this place is an oldie, but a goodie.

Original article appeared on Sassy Hong Kong

http://www.sassyhongkong.com/eat-drink-22-ships-new-menu/

Images courtesy of 22 Ships and Taking Hong Kong

Maya Café – Mediterranean Mezze in Sheung Wan

With plenty of opportunity for overindulgence in HK, it was really refreshing to step into Maya Café for a fresh feast of raw, vegan and gluten free goodies. Having visited the Wan Chai restaurant before, I was super excited to try out the new seven course “Madame Butterfly” set menu at their Sheung Wan shop. I must admit that I was slightly apprehensive about dining solely on a slightly alternative menu and fully expected to need a cheeky burger pit-stop on the way home afterwards! Although some of the dishes left me slightly disappointed, I was pleasantly surprised by the level of creativity, flavor and nourishment of the Mediterranean mezze on offer.

Maya is beautifully and thoughtfully presented and radiates that crisp, cool Grecian vibe with modern, simplistic table settings and blue and white accents throughout the space. The restaurant, while small in size, still manages to create a chic ambiance for their customers to enjoy amidst the colourful chaos of Sheung Wan. The table service was fabulous and the Manager, Benny, was absolutely charming and extremely attentive which really added a personal touch to the dinging experience.

We kicked off our tasting with an entrée of assorted dips: guacamole, spicy cheze (a vegan variety of traditional chees) and “pinkito” – a special in-house secret recipe – and some flatbread to mop up the veggie goodness. This was a spectacular selection; the dips were the perfect consistency and full of sweet, sharp, contrasting flavours and the bread was wholesome and filling. Unfortunately, the next round of an organic Patagonian salad did nothing for me and I felt like I was just sifting through a board of tasteless leaves in the hopes of finding some of the other ingredients like fermented lentils and seaweed.

Maya pulled it out of the bag with their Vushi though (raw, veggie sushi donchaknow!) and I savoured every bite of the rolls full of spicy, south American-  inspired fillings. Next we were treated to grilled Portobello mushroom and organic tofu skewers which were really delicious, tangy and sticky - with just a hint of smoky barbeque undertones. To accompany this, we each had a bowl of baked potato fries with a trio of dips: traditional chimichurri, no egg wasabi mayo and homemade mustard. Again, the dips were sensational - the wasabi mayo was the real stand out for me – but sadly our fries were served cold which took away from the entire side dish.

We moved to the final course with a pallet cleanser of Maracuja “nice cream” with fresh fruit and cacao nibs and a Dulce de Leche berry cheeze cake. These were both pleasant, healthy dessert options and, while it would be unfair to expect them to taste like a full-fat slab of American-style cheesecake, they certainly hit the sweet spot.

I would definitely return to Maya for lunch, or take advantage of their takeaway and home delivery services. The food is certainly something special - and healthy - and I applaud them for taking a different slant on the HK dinging scene. However, I did feel like the café’s setting in a shopping mall lacked the right ambiance for dinner time and it was a little too commercial for me. Although were happy to enjoy a leisurely dinner (and sip on the guilt-free organic, vegan wine) the service from the kitchen was also extremely slow which might be an issue for some people.

Overall, I think Maya is a good option for homemade, meatless meals in a casual, laid back atmosphere.

Original post appeared on Sassy Hong Kong

http://www.sassyhongkong.com/eat-drink-maya-cafe-mediterranean-mezze-sheung-wan-hong-kong/

All images courtesy of Maya Cafe.