See more: Max Levy Of Okra On The Hong Kong Foods He'll Miss Headed by Ho Lee Fook alumni Waheeb Abrahams and Kevin “Ching” Lam, formerly of Carbone, Jinjuu, and Brass Spoon, DAM:A offers noodle bowls like Sullung (HK$148), which features tender South African M5 Wagyu and traditional Korean beef broth Sam Gae (HK$128), which pairs Korean ginseng chicken broth and chicken char siu, soy egg, fried garlic and leek and finally, Spicy Chicken Noodles (HK$118) with house furikake and duck egg.Ī supporting cast of shared dishes and appetisers rounds out each meal: there's the slow-cooked Lamb Kalbi with pickled beets, perilla leaf, and crab ssamjang and South African Wagyu beef tartare with cured duck yolk for an extra ooze of umami flavour.ĭAM:A, G/F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong Meaning “to put in a bowl" in Korean, DAM:A is a new noodle bar concept by the folks behind the ever-popular OBP that puts forward a chef-driven approach to experimental comfort food. While Okra's departure has certainly left a conspicuous hole in Hong Kong's food scene, it didn't take long for its former space to be filled up. The signature dish of Japanese cherry tomatoes with avocado, aubergine and stracciatella eases into a seasonal starter, followed by a weekly-rotating main course such as braised Wagyu beef cheek served with mustard mash, maitake, pearl onion and Swiss chard, and ending with a dessert of the day. Priced at HK$488 per person, the menu offers four courses with an optional wine pairing for HK$288. If you're planning to pop by between Monday to Wednesday, take advantage of the weeknight set dinner menu.
#Cubus 25 series
First up is a series of new dishes from chef Neal Ledesma to refresh the a la carte menu-these include a beetroot and carrot salad with white bean hummus and endives a vegetarian mushroom risotto with girolles, morels, and lemon mascarpone and Saga pork loin shiitake boudin (HK$278), delicately cooked and served with creamy mustard mash potato, chestnuts, and burnt apple chutney for a touch of acidity. Along with the changing seasons, Cornerstone introduces a new menu to take advantage of the autumn harvest.
0 kommentar(er)
