K11 Musea has kicked off its grand opening with more than 50 restaurants serving globally-renowned food and drinks.
Mr. Ming’s Chinese Dining, a new destination for contemporary Cantonese food, offers a fresh take on traditional recipes and features a mouthwatering selection of dim sum dishes, seafood, and roast meat platters.
The signature dish is Ming’s roast Peking duck (HK$680), which adheres to traditional methods and is served with the skin separated. When slicing, the chef cuts off the fat to create a crispy taste.
Diners can create their own bite of paradise with homemade Mandarin pancakes and condiments. “We created a new pineapple passion fruit dip, which has a fresh sour and sweet taste that adds a contemporary touch,” said executive chef Tony Hung.
His favorite is BBQ pork belly buns with pickled mustard (HK$38), where the thickened dough absorbs the rich gravy to satisfy the taste buds.
Hung also recommended the braised eel with pickled mustard (HK$288) and Ming’s BBQ Iberico pork (HK$248) — both tender but al dente delicacies.
Yung’s Bistro has also curated a modern twist from the renowned 80-year-old Yung Kee’s authentic Cantonese cuisine for K11 MUSEA, along with 12 exclusive delights.
Some signature dishes are the five senses of taste (HK$150), an appetizer presenting five snacks representing sour, sweet, bitter, salty, and umami; roasted whole goose leg served with charcoal stove (HK$290), which is a hearty classic alongside a complex taste and the aroma of fat.
A guest favorite is the white rabbit candies custard (HK$58), made with the popular milk candy and served with caramel crackers to bring out childhood memories.
If you want to go wild, Shu K & K Bar is a new destination for modern Sichuan cuisine.
Chef Deng Daiming’s favorite is the grilled beef ribs (HK$498), made from premium Australian beef and infused with the aroma of Sichuan authentic spices, monk fruit, and honey. The ribs are steamed for five hours before being roasted, creating an intense aroma and a crispy coat.
He also recommended the kung pao prawns (HK$268), an innovative dish that maintains the burnt spicy lychee flavor — an authentic taste that not often achieved in all kung pao dishes.
Enjoying the stunning harbor view with the baijiu opera cocktail (HK$108), a fruity drink made with Hong Kong baijiu, mango and mint.
Japanese cuisine has always been ride or die for Hongkongers. Michelin-starred restaurant Tominokoji Yamagishi offers traditional Kyoto cuisine based on the spirit of hospitality in tea ceremony meals.
Limited to 15 seats for booking, the restaurant offers an exclusive repertoire: a six-dish lunch set (HK$880) and a 10-dish dinner set (HK$2500) that are redesigned monthly according to seasonal ingredients. One of the restaurant’s signature dishes is Yamagishi’s style sea urchin sushi, which has a roll of two layers of sea urchin flown in directly from Japan.
Another Japanese eatery with a grand Victoria Harbor view is IE Sushi & Teppanyaki. The restaurant’s signature dishes include seared sole with black truffle and morel mushroom butter sauce (HK$350), in which the sole is pan-fried and drizzled with thick chicken broth, and the A5 Hida wagyu chateaubriand with herb-infused sea salt (HK$1380), which uses the most tender part of the tenderloin.
For those wanting the Western touch, the Michelin-stared Tirpse specializes in contemporary French-Japanese fusion cuisine. The eatery, which aims to bring a high-class taste to ordinary ingredients, boasts an exclusive menu comprising a single eight-dish dinner (HK$1188).
The highlight of the menu is the shirako served with potato and truffle, which is an innovative starter that has air-dried potato skin power splashed on smashed and burnt potato and black truffle, bringing a strong aroma that will surely give you an appetite.
The chef also recommends the guinea fowl served with carrot and girolle, in which the white mushroom is cultivated into a pearl and served with Cappuccino sauce to culminate in a delicate main with a magical flavor.
(This article was published at The Standard on February 21, 2020. Link not available.)