Mosu
Chef-founder Sung Ahn of Mosu carried through the ingenuity of his restaurant in Seoul to its first international outpost in Hong Kong. The abalone tart exemplifies this sentiment: a clever creation featuring charcoal-grilled abalone from Wando Island in Korea in a crispy “taco” shell made with yuba and shiso leaf. “I grew up in San Diego, CA, which borders Tijuana, Mexico. Taco was one of the most common foods there and still is my favourite thing to eat to this day”, says Chef Sung. The soft bite of the abalone is juxtaposed with a delicately crisp and sweet yuba shell, while gamtae brings a briny twang, shiso leaves add umami and mustard works to link everything together. “This dish reflects Mosu as we are showcasing truly the best of Korean ingredients in contemporary and creative ways”
N.I.C.E Yakiniku & Fine Wine
Surf and turf, or seafood paired with red or white meat, is a classic combination that has proven its resilience throughout the years. Chef Kennie Poon of N.I.C.E Yakiniku & Fine Wine has his own rendition of this tried and tested favourite, incorporating both Japanese and Western traditions in his Miyazaki beef and botan shrimp tartare dish. Fusing Western cooking techniques with premium Japanese ingredients, Chef presented this lighter and tangier version of surf and turf in a more atypical format – as a refreshing starter course in a more extensive tasting menu. Inviting diners to open up their palates for what else was to come, this dish is a far cry from the heavy and typically greasy seafood and steak dishes we see in main courses today. “I want to change the Hong Kong yakiniku scene by creating something more inspiring and innovative, with recipes you don’t normally get to try at yakiniku restaurants”, says Chef Kennie. “This dish is different and fresh and really lets the ingredients speak for themselves, which is what N.I.C.E Yakiniku & Fine Wine is all about”
7/F, Aura on Pennington, 66 Jardine’s Bazaar, Causeway Bay
Radical Chic
While you typically wouldn’t expect to pair sweet with savoury for your main course, it may be just the flavour combination to take your dining experience to the next level. Chef Andrea Zamboni of Radical Chic seems to think so, presenting an Italian spring classic, the torta salata, invigorated with fresh and sweet citrusy flavours. Chef Andrea combines Navelina and Tarocco oranges with sweet shallots in a light and flaky puff pastry for a delightful contrast of taste and textures. The dish is then finished with a creamy 36-month Comté fondue, which “allows all the ingredients to link together in harmony and is an ode to Liguria and its neighbour, France”, explains Chef Andrea. While similar flavours provide a sense of stability and comfort, contrasting notes keep your tastebuds awake, with sweet and acidic, savoury and umami all contributing to a layered and complex dish. “The shallot tart reflects Radical Chic because of its ingredients, humble in name but extraordinary in their unique flavours, quality and origin. It is simple but rich and elegant and straightforward all at the same time”
International Commerce Centre (ICC), Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsui; radicalchichk.com
Photography: Samantha Sin
Styling: Ella Wong
Editor
Carina Fischer
