Yummies for mummies

With the pandemic easing up, it’s time to take your No 1 lady out for a treat to celebrate Mother’s Day.

Offering alfresco dining options with a terrace that overlooks Victoria Harbour, Spasso is a perfect venue for celebrating. Its four-course Sunday brunch menu (HK$358) starts with a choice of antipasti or a raw and cooked seafood selection. The pasta course has four options, including a homemade beetroot tagliatelle with a ragout bianco made with hand-cut chicken. Mains choices include the Australian lamb rack with a Mediterranean herb crust.

And for that sweet little something, Spasso offers a heavenly dessert selection, with choices including cheesecake, tiramisu and white chocolate mousse.

If you are looking for a more laid-back afternoon to catch up with mom and enjoy some antipasti, check out Spasso’s sister restaurant DiVino in Central.

The restaurant offers some new dishes, like the deepfried sesame-crusted goat cheese with pecan nuts (HK$98) and Neapolitan salami and sausage with crispy garlic bread croutons (HK$88). Or indulge in the signature cream-filled burrata with Italian cherry tomato and red onion salad (HK$398), fi nished off with a gluten-free chocolate cake.

Mothers dining at Spasso and DiVino will be greeted with a complimentary rose mimosa – a cocktail of prosecco, rose and Grand Marnier.

Vegetarians can try out Chinese contemporary vegetarian restaurant Miss Lee’s four-course set menu (HK$298) over in Central, available from May 9 to 10.

The set starts off with either the fl ower bouquet, composed of pickled cucumber, beetroot, shiitake mushroom, julienned carrot and cabbage that comes with a seafood sauce, or the golden island – a Chinese pancake made with salted egg yolk, kale, and asparagus and has an intense, punchy flavor.

Next up is a choice of three tapas-style plantbased goodies. Two vegan-friendly choices are the gluten-free fl oating boat, featuring a Thai lettuce wrap and Swirling Raindrops, and the Cantonese favorite of rice noodle rolls and Chinese doughnut with black truffl e and shimeji. If neither appeals, there are always the stunning golden flowers, made with lightly baked cauliflower coated with a luscious salted egg yolk sauce.

The main course offers a choice of the fungi farm, an egg-free, pearl barley risotto with porcini and chanterelle mushrooms; fire balls, a vegan take on sweet and sour pork comprised of king oyster mushrooms and fresh pineapples; and garden soil, an Asian staple of beancurd sheets, bean curd, edamame and shimeji mushrooms in a seaweed broth.

Save room for the gluten-free desserts: an Instagram-worthy hawthorn tree topped with homemade hawthorn and apple sorbet and edible flowers, and the yellow river, a mango sticky rice with coconut “udon noodles.”

If you prefer a stylish afternoon tea, Ming Court at Wan Chai is introducing an exclusive Chinese afternoon tea experience (HK$888), available from 2.30 to 5pm on May 9 and 10.

“Today, ladies love yum cha and afternoon tea. We marry the two favorite afternoon treats and culinary experiences together to celebrate and honor the wonderful mothers we have in our lives,” said culinary director Tsang Chiu-king, one of the menu planners.

Enjoy handcrafted dim sum made from luxe ingredients such as abalone, sea cucumber and bird’s nest and sip fine Chinese teas while sitting in Ming Court’s spacious dining area.

The five dim sum dishes include drunken scallop dumplings with crab meat, steamed pork dumplings with French blue shrimp, baked chicken pastry with abalone, baked wagyu pastry with radish and black truffle sauce and steamed sea cucumber dumpling with seafood, with each dim sum made to order.

The double-boiled supreme bird’s nest with coconut milk ends the meal with a flourish.

Another tea experience is the Cha Ling Spirit of Pu’er Afternoon Tea (HK$638) at the Kerry Hotel’s Lobby Lounge in Hung Hom, available from 2 to 6pm on May 10.

Sample the selection of four savory and four sweet items, accompanied by pu’er tea-infused scones. The set is themed around nature’s four seasons, using antioxidant ingredients such as abalone, morel and caviar. The lounge’s sweet items are infused with seasonal fruits such as peaches, strawberries, pears and chestnuts.

If you want to celebrate at home, show a little love by bringing some cakes. Vive Cake Boutique is launching a collection of sweet treats, including three cakes designed around three different styles of Hong Kong moms.

First up is the Bond of Love (HK$880), which is inspired by the growth of a relationship between mother and child. White frosting is the perfect canvas for the bouquet of symbolic flowers such as yellow roses and pompon.

For the powerful, influential mom, there is the chic Timeless Coco (from HK$680), inspired by Coco Chanel.

And for a cake that needs no introduction, the Wonder “Wo-Mum” (HK$780) is a Wonder Woman-inspired cake honoring compassionate yet strong female superheroes, with red buttercream serving as the base color for this tiered cake.

The final touch of luxury is Nyetimber’s 1086 Rose (HK$1,940). Named to honor the year the vineyard’s estate was first mentioned in the Domesday Book, which was written in 1086, the sparkling wine expresses owner Eric Heerema’s confi dence in England’s ability to produce world-class bubblies.

(This article was published at The Standard on May 8, 2020: Weekend Glitz: Yummies for mummies )

200508 Yummies for mommies

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