Egg white soufflé served with crab roe from Jiangsu at Mott 32. (PHOTO PROVIDED TO CHINA DAILY)
Hairy crab is popular in many places. On a trip to Shanghai, I couldn’t believe just how many of the food outlets serve this popular delicacy in various forms — even from vending machines! Back in Hong Kong, at Mott 32, the team has prepared a special autumn and winter menu for which they’ve sourced the best crab roe from Jiangsu in China.
At this large restaurant the individually portioned hairy crab Shanghainese soup dumpling (xiao long bao) is built from creamy hairy crab roe and crabmeat mixed with Kurobuta pork. The chefs have also added a sprinkle of the soup to enhance the rich umami flavors.
For something new, try their crispy cod with black bean and garlic or their variation of creamy hairy crab roe, the hairy crab roe soufflé — it is outstanding.
Cuisine Cuisine menu includes traditional five-snake soup. (PHOTO PROVIDED TO CHINA DAILY)
Over at the Cuisine Cuisine in ifc, a recipe said to be inherited from the Imperial scholar Jiang Kongyin’s family chef, Choi Lee, is used for the traditional braised five-snake soup. Abiding by heritage guidelines, Master Chef Yuk-lam Lee uses five kinds of fresh snakes as well as bone-sourced clear broth. The meat is finely shredded and braised with fish maw to a silky-smooth texture. The soup is served garnished with crispy dough, white chrysanthemum petals and kaffir lime leaves for an extra hint of luxury. The winter menu includes stewed lamb brisket in casserole; double-boiled chicken soup with ginseng and coconut; baked crab shell stuffed with imperial bird’s nest and crab meat; stewed duck with dried mandarin peel, and a lovely stir-fried glutinous rice with assorted preserved meat.
ON Dining is offering an Italian white truffle-based menu. (PHOTO PROVIDED TO CHINA DAILY)
Two new exciting menus are on offer at one-Michelin starred ON Dining by Chef Philippe Orrico. The first menu celebrates the advent of the white truffle from Alba, Italy with a chef’s set menu and an a la carte menu of signature white truffle dishes. Five new specials include homemade tagliolini with poached organic egg and brown butter, a vegetarian egg ravioli enhanced by the addition of girolles mushrooms and a yummy mushroom purée. The Japanese chicken breast is complemented by tagliolini pasta and an umami-rich lobster bisque sauce. As a crowning glory, all of the dishes are served with white truffle shavings.
The second menu is a tribute to the hunting season and features dishes created with game meat. Chef Philippe was born on the lovely volcanic island of Réunion and he has an affinity for game meats. Guests will be able to tuck into meats rarely seen in restaurants in Hong Kong, including hare served with spätzle, chestnuts and grapes; a traditional country-style terrine of venison served with redcurrant and saffron chutney and brioche and roasted wild duck with eggplant, figs, black garlic and Salmis sauce.
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