Meal kits from Simon Rogan at Home x Estro and extra

Are you counting down with me? 10 days till the dinner ban lifts; 4 days till lengthy Easter weekend. That warrants some celebrating, no?

If you, not like me, have been capable of present a modicum of self-restraint, you’ll nonetheless have greater than a pair hundos leftover out of your 5k Consumption Voucher stipend. And if that’s the case, good on you, I want I may say the identical. Hindsight 20/20. Because now I can properly share: don’t flick through MALIN+GOETZ’s complete vary (Tomato Candle is a should have) or poke round homeware catalogues (this Crinkle Bag Vase is completely value it), and even stroll previous your grocery store’s Easter choice (Cadbury mini eggs!). Instead, save your money for one thing sensible. You know, like meals. We all want meals. Might as effectively dig in to among the metropolis’s latest eats, too. By the way in which, no regrets on my new purchases in any respect.

Simon Rogan at Home x Estro Easter meal equipment

new eats april 11

There’s nonetheless every week earlier than the dinner ban lifts, so, whereas we wait, it’s a steady discovery into the great world of meal kits ready restaurant-style by Hong Kong’s proficient cooks. For one notable favorite, Simon Rogan At Home, they’re joined by Michelin-recommended, modern Italian restaurant Estro with chef Antimo Maria Merone for a limited-time Easter collaboration. The menu contains eight seasonal dishes — 4 by chef Merone, one other 4 by Roganic head chef, Ashley Simon — and options the likes of selfmade fettuccine with Japanese rapini in aged fish sauce and gray mullet bottarga; three yellow hen breast with asparagus and creamed morels; and confit potato with smoked eel, buttermilk and dill. Roganic’s signature soda bread makes its means onto the menu, and in celebration of the Easter vacation particular, a standard Neapolitan Easter cake with chocolate truffles and orange babà will probably be served as dessert.

Simon Rogan at Home x Estro meal kits can be found from 14 to 17 April for HK$1,300 in restricted portions of fifty units per day.

Order right here

Boy n Burger launches Japan-inspired specials

new eats april 11

If you’ve been to Japan, chances are high you discovered your self head to head with the Sasebo burger. A Japanese twist on the traditional American import, the Sasebo burger categorises any buns that has been tweaked to native tastes that includes native substances, all made and ready to order by Japanese cooks. They originated from the small city of Sasebo, proper on the western coast of Kyushu, which was additionally a former American Navy base. At Hong Kong’s Boy n Burger, the Sasebo creation serves as inspiration for 2 restricted(obtainable till 21 April) makes: considered one of golden deep-fried tofu patty and the opposite, a crunchy fish tempura. Both are completed with pickled radishes, shiso leaf, kewpie mayo and house-made Japanese BBQ sauce gelled between toasted sesame buns. As for sides, there’s the Furikaki Fries and a drinks collection of fizzy Yuzu Soda or heat Yuzu Tea.

Boy n Burger, G/F Shop 3, 208 Johnston Road, Wan Chai, Hong Kong, +852 3686 0928

Welcome the Burmese New Year at Club Rangoon

new eats april 11

The week-long lead-up to the Burmese New Year is often celebrated with the Thingyan Water Festival on 13 to 16 April — simply in time for the lengthy Easter weekend. At Hong Kong’s genuine Burmese kitchen, Club Rangoon, they’re sharing conventional vacation festivities with an prolonged brunch. Those booked in between 14 to 17 April will probably be greeted with a welcome shot and the normal Thingyan snack of Mont Lone Yay Baw, a dessert made with boiled rice dough that’s been full of candy jaggery and rolled in coconut shavings. To actually set the celebratory temper, traditional Thingyan music will probably be performed whereas interiors are decked out in vacation decor. Don’t overlook to select up a complementary sachets as you permit, full of the “Tayaw” shampoo, a pure Kinpun beans Burmese product usually used through the New Year for auspicious means.

Club Rangoon, G/F, 33 Aberdeen Street, Central, Hong Kong

Percy’s introduces free-flow brunch

Dry-aged seafood consultants Percy’s is again open once more after a brief closure. To mark the event, they’re launching a complete new free-flow brunch menu — two full hours, in actual fact, of infinite Aperol Spritz, glowing Cadanza Prosecco and Ruby Snapper, Percy’s personal tackle the traditional Bloody Mary. The menu, after all, stars the restaurant’s beautiful collection of high quality, jet-fresh seafood, expertly ready by chef Braden Reardon. It will embrace the likes of Kusshi and Oysri Oysters from Ireland and British Columbia, razor clams topped with scallion, Meyer lemon ponzu and grilled peanuts and hamachi ceviche. For all-time comforts, the menu additionally stars the childhood-favourite tuna soften, all grown-up with anchovies, aged cheddar and onion focaccia, in addition to a crab cake Benedict served on a buttermilk biscuit.

Percy’s free-flow brunch is offered from 15 April onwards.

Percy’s, G/F, 18-18A Shelley Street, Central, Hong Kong

Lead picture courtesy of Boy n Burger

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