Soup by Andy brings four different takes on soup inspired by Andy Warhols Campbell's Soup Cans, while Fish Magic is inspired bySwiss-born German artist Paul Klee and takes the Cantonese classic of a whole steamed fish, deconstructing it with gold plated fish bones, citrus marinated halibut, Bombay duck, Sichuan peppers and trout roe. Both the familiar and the new feature in the tasting menu, so a larb scallop entails aromatic herbs and spices such as blade coriander, basil, chilli and mint. Make sure to book ahead and be the first to taste the offerings. 170 per person, additional 55 for wine pairing;ikoyilondon.com, Chilled asparagus veloute, creme fraiche and chervil at Galvin La Chapelle, Tagine of Bresse pigeon, couscous, confit lemon and harissa sauce at Galvin La Chapelle, Valrhona chocolate pave, macerated cherries, caramelised white chocolate at Galvin La Chapelle, Cured Loch Duart salmon, fennel, avocado puree and ruby grapefruit at Galvin La Chapelle. Upper Station Row in Sheung Wan has long been a dining destination, and Swedish chef Jim Lofdahl has just confirmed its status with the opening of his contemporary Nordic fine dining restaurant Embla. Or, you choose the tasting menu you stay in Wonderland and we show you how deep the rabbit-hole goes. Make a meal of the humble mushroom with Perche ci Credo Artichoke & Walnut Bruschetta and Thats Amore Buffalo Ricotta. The delicious food and well-thought-out designs from the plush leather banquettes, intricately detailed walls with quirky artworks, the gin trolley, and the turbaned man in a military uniform greeting you by the door make you feel like you are stepping into a different time and place. 's restaurant offering classic Cantonese cuisine headed by chef Lam Yuk Ming. . One of the best methods to expand your palate and pelt yourself with a range of those sensations is through a tasting menu which, hyperbole aside, can be a life-changing experience in the food department. Contact our team for further details. What is it? Everything here might be pretty as a peach but don't get ahead of yourself and start eating the crockery. Dropping trends forquality and seasonal produce, you'll find simpleyet bold flavours here, cooked to emphasise the natural flavours and textures of each ingredient. Time Out tip: On the weekend, try the 'Sommkind of brunch' which includes 90 minutes of free flow from the sommelier's selection of sparkling wine and wine-based cocktails. You're even encouraged to lick the rock on which braised and grilled abalone rests. There is so much to explore and try, we are exciting to share our finest fresh fish and seafood with you. More sophisticated in vibe and execution of cuisine, Kirkley has pushed for more in new signatures such as a delicately dressed Turbot with beurre cancalaise, Salade Gourmande, and Cervelas en Brioche made with great precision. Fireside showcases a unique open-fire dining experience with dishes grilled in old-fashioned wood-fired cooking methods. 185per person, or 150 for five courses;the-connaught.co.uk, Yes, Sketch is really, really ridiculously good looking but the West London Instagram darling isn't just about the aesthetic. This is the kind of fine dining that'll convert non-fine-diners. Time Out tip:You cannot miss either the cart for cheese or petit fours. Sink your teeth into soulful seafood signatures such as the Boston Lobster Roll and Oscietra Caviar. TimeOut tip: When you go to the washroom, be prepared to get pumpedwithbanging pop tunes, as well asglasses of Champagneto sip as you leave. Avocado, burnt cream ice cream, oscietra caviar at Da Terra. Sushi Haremay be extremely difficult to book, but definitely worth the wait. Helmed by chef Giovanni Galeota, The Dining Room is a 70-seater restaurant inside Rosewood Hong Kong's Italian restaurant BluHouse. Here traditional Thai dishes, including street food staples, get an inventive riff. A restaurant helmed bySingaporean chef Barry Quek (of Beet which has since closed and Return of Lemak in Basehall) that mergesEuropean techniques and Asian flavours with superb skill and finesse. Get latest updates about our products, new offers plus recipes. Celebrate good times with this selection of sweet indulgences. With two renowned chefs behind each dish, you can expect creative bites using the freshest local and regional seafood and produce. It also knows that it's food isn't. With head chef Adam Boon in the kitchen, you can expect nothing less than serious food cooked seriously well at this Hackney haunt, which is also a paeon to natural wines, with a bottle shop on-site. TimeOut tip: The bread course is something else all on its own with bread from Bakehouse, infused whipped butter and El Poaig extra-virgin olive oil from trees that are over 1,000 years old. Dabbous closed his eponymous restaurant Dabbous to openthe multi-storey Hideback in 2017. Just as alliteration is an aim of ours, provenance is important to Pollen Street Social. Well be surprised if he doesnt bag at least one Michelin star at the next awards for the food, while the all-English drinks pairing was a potential gamble that paid off hugely, with some beautiful English still wines and sparklings on offer. The signature dishes are all incredibly intelligent fusions of Latin American ingredients and flavours that combine the rhythm of South America with the skill and elegance of French cuisine. Add to wishlist Select options Quick view Sashimi 'Saku' Selections from $16.95. A favorite Are you a lover of crab claws? An amuse-bouche of chawanmushi with ikura and a startling Sichuan twist leads to a Voon signature of Oscietra caviar atop Petuna ocean trout. Anywhere with a dinner menu that changes with the seasons is obviously doing something right by us, and likely a strong contender as one of London's best tasting menus. Why we love it: The Bluhouse already serves hearty Italian dishes perfect for casual dining and gathering with friends, but The Dining Room turns it up a notch with an upscale approach complemented with excellent wines from their extensive cellar. Navigating the world ofrestaurants is, usually, our absolute favourite thing to do. Served with English crumpets blinis. Haku is a contemporary restaurant that is open to influences and uses ingredients and techniques from around the world to achieve something that is really quite unique. As anyone who's ever put their trust (and stomach) in the hands of a chef will be able to tell you, tasting menus can be heavy, refreshing, decadent, loveable, challenging, surprising and downright fascinating all at once. The food and drink on the top floor was fine before; under Carr and his team, its hit another level. Plus the food is fresh and delightful with highlights including marinated gambero rosso in Champagne tomato sauce with Oscietra caviar, langoustine with matsutake mushroom, and Fassone beef tartare. Exclusive private seafood masterclasses at the Chef's Table. The 'Surprise Tasting' menu at Bibendum is drum roll, please a surprise. The seafood journey continues with an unusual and unexpected red crab salad studded with French oysters, confit kumquat, konbu, bonito and pickled chilli. Theres no box set that isnt improved by a Fortnums towering tin of Toffolossus biscuits, truffle crisps or a cave-aged cheddar wedge. Why we love it: It changes the way you think about German food which is certainly more exciting than the regular bratwurst and sauerkraut we are used to tasting in Hong Kong paired with copious amounts of beer. Traditional Peruvian cuisine is available in the form of sea bass ceviche in soy tiger's milk alongside slightly more exuberant offerings like tapioca marshmallow with ocopa sauce, positioning it undoubtedly as one of London's best tasting menus. Despite the structure of the tasting menu every plate still feels interesting and special in its own right, especially when paired with a cracking wine list that showcases regions from the old and new world with a focus on artisanal growers. Finally, Italian is once again on the menu. The tasting menu changes regularly. In the kitchen, chefs dip into jars of ferments and preserves used in non-alcoholic drinks and across the tasting menu. What is it? , together with co-founder Romain Hertebreau and head chef Percy Ho, opened Mora, a soy inspired, French-Chinese restaurant located in Sheung Wan. The menu, or Library of Flavours, change with the seasons but signature highlights include the likes of a showstopping caviar and uni tart, and akamutsu, wrapped in kombu from Brittany with verbena and fresh lemon that is steamed with sake over a hot stone. With two renowned chefs behind each dish, you can expect creative bites using the freshest local and regional seafood and produce. The seafood journey continues with an unusual and unexpected red crab salad studded with French oysters, confit kumquat, konbu, bonito and pickled chilli. Think velvet booths, plush carpets and gorgeous wallpaper, but the kitchen, helmed by head chef Robert Wong,also impresses. Meanwhile, the signature Caldoso rice (Sin Lola) a tribute to Balbis late grandmother is updated with lobster, cecina, snow crab and chilli, and does not disappoint. Stuffed Mushrooms. Pairing Middle Eastern-inspired recipes with carefully selected ingredients from neighbouring market stalls, Erev evening in Hebrew is the summer residency of food truck Shuk meaning market. Sink your teeth into soulful seafood signatures such as the Boston Lobster Roll and Oscietra Caviar. This month, both restaurants are introducing their tasting menu for lunch and dinner. A generous hamper filled with quality pantry staples & store favourites to help feed the hungry hordes. The cooking, though, is a cut above anything you'd be able to dish up yourself (unless, of course, you're a supremely talented chef), which is probably why it's become a low-key hit with those in the know. What is it? Menu priced at 75, drinks pairing also at 75;theblueposts.co.uk/evelyns-table, Scallop: lentils, carrot and pickled celery ragout, guancial at Mere, The 6 course tasting menu at Mere is one that's designed to be enjoyed by the entire table. Simply put, going out to eat a tasting menu can provide a gustatory experience like no other, and while the rise of sharing plates and Franco-British cuisine no longer being at the centre of the restaurant world has issued a firm challenge, its a format thats endured. Wholesale. Caviar Tableware; Caviar Servers; Caviar Spoons; Caviar Plates; where you will find our best seafood recipes. Here at Fine Food Specialist we offer numerous options to suit every palate for every season. All Rights Reserved. Mediacorp Pte Ltd. All rights reserved. View Recipe. Despite the name, eating at The Laughing Heart is no laughing matter. Filter by. What is it? Pair your meal with premium Chinese teas prepared by the expert tea master. Make it Angler. In order to offer a truly diverse range of seafood, our selection is sourced globally and here at Fine Food Specialist we love the whole process and are passionate about where it is all sourced from. Inspired by the flavours of Southern Italy, Keith Yam, previously of Tosca (nowTosca di Angelo)and 8 Otto e Mezzo Bombana, makes his debut as executive chef at Italian fine dining restaurant Giacomo in Causeway Bay. Why we love it: If you love seafood and Thai flavours, then its the best place to be. Set to openon April 21,Mosu Hong Kong is the offshoot of two-Michelin-starred Mosu Seoul, an innovative fine dining restaurant that serves imaginative Korean cuisine created by Korean chef-founder Sung Anh. Rosewood's Asaya Kitchen extended space with an intimate, elevated dining experience overlooking the lovely Victoria Harbour. The space only allows 22 guests to dine, which makes it a relaxing space for romantic dinners or intimate celebrations complemented by views of the harbour. Bring your date here or special someone and dine amidst romantic surroundings while embarking on a gastronomic journey with the freshest seasonal produce from chef Angelo Aglian's kitchen. Time Out tip: Got money to burn? What is it? Having already achieved notable success with Galvin at Windows and Galvin Bistrot de Luxe, the two really proved that third time was also the charm when La Chapelle opened its swish doors back in 2009. 110 per person; wine pairing 75;galvinrestaurants.com, Herdwick lamb, green asparagus, savoury pine nut praline at HIDE, Asparagus, this morning's ricotta, chervil at HIDE, Warm hay custard, Jerusalem artichoke soup at HIDE, HIDEis a restaurant and bar collaboration between Hedonism Wines and Ollie Dabbous, HIDE is a restaurant and bar collaboration between Hedonism Wines and Ollie Dabbous. Fireside showcases a unique open-fire dining experience with dishes grilled in old-fashioned wood-fired cooking methods. What is it? Glazed veal sweetbread and gently cooked foie gras bring home that hedonistic atmosphere in the tastiest way possible, while there are characteristic flashes of Dabbous's Japanese influences, too. Mosu Hong Kong is the offshoot of two-Michelin-starred Mosu Seoul, an innovative fine dining restaurant that serves imaginative Korean cuisine created by Korean chef-founder Sung Anh. The tasting menu at The Clove Club is a colourful culinary tour of British cuisine and a prime example of what makes London's best tasting menus, well, really bloody good. Knowing exactly what to order at an Indian restaurant can be difficult if you dont know the ropes. Be sure to plan your visit and book at least weeks in advance to secure a seat. Executive chef Lai Ching Shing Leading the way is, , the first international outpost of two Michelin-starred Mosu Seoul, where executive chef Sung Anh leads the tasting menu-only restaurant. Nagamoto also gives diners a more interactive experience with chefs at cooking stations demonstrating their skills. What is it? The tasting menu, composed of amuse bouche and nine dishes, will definitely fill up your tummy but make sure to leave some room for the petit fours to taste the moreish pandan madeleines. Go for a crash course in the French classics (souffl suissesse, boudin noir) and a wine pairing that's been meticulously thought through. Lumpfish Roe; Arenkha / Avruga; Salmon Caviar; Caviar Accessories. 30.00; Landes foie gras semifreddo, quince, Pedro Ximenez & pain dpices . Estro, which means inspiration in Italian, is focused on Neapolitan cuisine but it's not all spaghetti and pizza here. One Harbour Road is Grand Hyatt Hong Kong's restaurant serving elegant home-style Cantonese cuisine overlooking the city skyline. The innovative fine dining spot takes French culinary traditions and integrates the vibrant flavours of Asia in a number of tasting menus. The DIFC spots brunch begins with a combination of freshly baked pastries. Renowned sommelier Wallace Lo has curated a selection that will expand your palate with German wines more than the expected dry and sweet Rieslings. Sourced from local waters and across the globe, our spectacular selection offers something to suit every occasion and budget so enjoy browsing from our seafood category then simply take your pick from our staggering choice. The best quality British fish caught specifically for us. 39 per person;thelaughingheartlondon.com, Read our 2017 review of The Laughing Heart, Rhubarb tart from The Petersham, Covent Garden. The menu embraces traditional German dishes from the chef's childhood memories with fresher and more cosmopolitan strokes. To help you, we created the Time Out Eat List and handpicked the best eateries in the city. That being said, five courses for 65 isnt bad when you take into account that youll be eating a range of Trishnas signature dishes like the telicherry squid and shrimps; tandoori lamb chop; and meen manga curry. 25.00 Inspired by a summer night along the Amalfi Coast, the umami, creamy sea urchin ice cream pairs well with the saltiness of the caviar. The sleek waterside Rosewood Hong Kong hotel is already home to a raft of impressive places to eat, but Bluhouse is a welcome addition thanks to its two-pronged approach to Italian cuisine, namely casual and elevated. Why we love it: Wing presents a reimagined take on Chinese classics and offers a well-balanced sensory experience with understated elegance. The DIFC spots brunch begins with a combination of freshly baked pastries. There's drama in the presentation, too. Why we love it: Tates elegant and intimate atmosphere appeals as much to the sophisticated as it does to the adventurous eater. Our Story. Eduard Pons, Grup Pons CEO . "From Arbequina olives and from this land comes the best olive oil in the world." Hlne Darroze's eponymous restaurant is somewhere that distinction almost becomes obvious. served with buckwheat blinis and creme fraiche parfait. Wholesale. Far from it, in fact: Sketch has got more than enough substance to match its style, thanks to the work of the legendary Frenchman Pierre Gagnaire and his brigade of kitchen staff. Copyright Mediacorp 2022. Make your gathering a celebration with our classic Panettone and Pandoro. Dishes, such as a roasted Brittany pigeon had us all stunned, with a tender and flavourful pigeon breast encrusted in Okinawan sugar and accented with Sichuan peppercorns and a rich jus. Here traditional Thai dishes, including street food staples, get an inventive riff. Rosewood's Asaya Kitchen extended space with an intimate, elevated dining experience overlooking the lovely Victoria Harbour. Week after week, a. industry, so narrowing down where to actually book a table can be daunting. Time Out tip: The dinner tasting menu ($2800 per head) is best experienced at the chef's table overlooking the kitchen so that you can watch the chefs in action. TimeOut tip: Thecurrywurst and frites are more of a snack to enjoy at the bar area, but it's just seriously too good to miss. Read The Waterside Inn - 2022 - 50th Anniversary Issue by The Waterside Inn on Issuu and browse thousands of other publications on our platform. Hong Kong's stellar restaurant scene has only improved further with these 14 exciting new eateries. Ranging from King Crab caught in Alaska, Mahi-Mahi from the South Pacific and Lobsters sourced from British waters, our selection spans international channels to diversify your options. If that hasnt got you excited, then youre on the wrong website. Owing to methods of charcoal grilling, steaming, and cooking on a teppan, Clarence is able to serve a much lighter version of French recipes, including Yakifrenchy, which includes Japanese-style skewers featuring Challans duck confit, frogs legs pastis, snails Burgundy and ratatouille. What is it? English-born, Hong Kong-Canadian 'Demon Chef' Alvin Leung is a familiar face to Hong Kong and global gastronomes, thanks to his extensive TV appearances and formerly three Michelin-starred restaurant. 50 gr: 190. Oscietra Caviar; Sevruga Caviar; Alternative Caviar. You should also make the most of the season with Challans duck breast with butternut squash or Bresse pigeon and foie gras pithivier. Contact. Try pairing their dishes with wine from their comprehensive list. Spanish chef Antonio Oviedo quickly won popular and critical acclaim for the cuisine of his homeland at 22 Ships in Wan Chai, so his contemporary fine dining spot. Not to mention, pastry chef Natalie Eng has joined the team and comes bearingsweet delightsof fior de latte gelato with fragrant fig leaf oil and a really rather stunning lemon tart.