Smackin’ lips are good
Infused with Chef Paolo Erodo’s childhood memories, Noi’s new offerings are infused with citrus flavors from around the world – Japanese yuzu and sadachi, calamansi from Southeast Asia, Sicilian rice, sunny lemon from Amalfi… the list goes on. Made in-house, the chitarra pasta hits every spot on the palate with a vibrant Sancho pepper pesto that contrasts beautifully with the delicate, silky texture of the Norwegian sea urchin. Generously topped with black truffle, each course is an indulgent morsel of indulgence.
we, 5th floor, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
The star on Testina’s menu this month are the candy-like figs from Puglia. In-season fruit shines in a blend of ricotta, fennel, and lardo di cinta sinise, which is bacon from the hills of Tuscany, all beautifully balanced with the sweet acidity of balsamic vinegar from Modena. There is a high probability that the dishes will return to the kitchen completely clean.
head, 31F, 8 Lyndhurst Terrace, Central
Ten tickle your imagination
The basin begins the new season with a trip to the sparkling shores of the Mediterranean. Celebrating the bountiful harvests of the sea, fields and orchards, grilled octopus is served with an incredibly fresh herbaceous chimichurri sauce and paired with black olives, velvety sweet potatoes and tangy preserved lemon.
pelvis, 3F, FOCO Building, 46-48 Cochrane Street, Central
Executive Chef Minx Cheung of China Tang unveils new additions to the à la carte menu. Served in cast iron Single, Braised Whole Suckling Pig is his love letter to classic Cantonese dishes. Placed on a bed of preserved pickles, matsutake mushrooms and Northeast Wuchang rice, they are first coated in sea salt before being air-dried and fried until perfectly crisp.
china tang, 411-413, 4/F Landmark Atrium, 15 Queens Central Rd.
Chefs Romain Dupert and Adrien Castelo at Racines reminisce about home-style flavors with Tarbourich oysters, a popular species grown in the Mediterranean off the southern coast of France. Tender and bright in flavour, the tender oceanic meat is enhanced with a rich sauce of smoked pork knuckle, green peas, tarragon and horseradish cream. A nice finishing touch of lime harissa and mustard seeds gives the dish a hint of exciting acidity.
the roots, 22 Upper Station Street, Sheung Wan