Eat & Drink

Local Palates

New Summer Menus: FINDS, Kinsale, Azure, Hotshot, School Food and Le Table de Patrick

The arrival of summer brings a diversity of flavours in this vibrant culinary city. Here are some of the new seasonal menus for savoury spotting:

FINDS

The popular Nordic restaurant is sending summer breeze to Hong Kongers with eye-pleasing dishes featuring edible flowers. The starter consists of Scallops & Dill Flower and Viola, the sliced raw scallops are seasoned with sea salt, pink peppercorn, with aromatic dried dill flower that gives a nice kick to the freshness of the dish. For those craving for meat, Lamb & Lavender is an enticing option. The tender young lamb tenderloin is marinated with crushed lavender, then grilled and served up with morel barley in risotto style. Chocolate & Rose surely gives you a refreshing summer pleasure. The dark chocolate tart is accompanied with organic rose petal confiture from Finland which draws its delicate flavour from the long summer nights that full of daylight. The colourful flower dishes is available to be be ordered as a la carte or a three-course menu at HK$498 per person.

1/F, The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui; +852 2522 9318

Kinsale

K-Town's popular homey restaurant welcomes the summer with its sizzling new seafood menu. Created by Executive Chef Christopher Kerr, the new menu is packed with lighter seafood choices like the new Seafood Tower (for 2 to share), with cold poached lobster, shrimp, oysters, mussels, cured salmon, king crab legs and a selection of condiments, and a Sea Salt & Vodka-cured Salmon, served with shaved fennel, orange, beetroot and a horseradish-spiked sour cream. Curstacean-lovers must not miss its Crab Salad made with crispy red cabbage, apple carrot slaw and watermelon, with added fried shallots for texture and a little fresh lemon for acidity. More seafood selection such as Canadian Lobster, oven-roasted Sea Bass,and Tuna Crudo drizzled with soy ginger dressing.

Shop 3, G/F, New Fortune House, 3-5 New Praya, Kennedy Town, Hong Kong; +852 2796 6004

Azure Restaurant Slash Bar

The smart contemporary bar and lounge located on the top two floors Hotel LKF presents a well-rounded culinary journey from the earth to the land, and to the ocean. From the sea it features Citrus Marinated Scallops for starters and Mussels Cooked in White Wine for the main; the earth menu offers veggie choice of Roasted Maitake Mushrooms and Dehydrated Shiitake for starters and Salt-baked Beetroot & Roasted Goat Cheese Mousse, accompanied with broccoli purée, spinach & cauliflower paper for the main; the land menu features Seared Beef Fillet for starters and Twice-cooked Pork Belly for the main. With its spectacular panaromic views of the harbour, Azure is worth to spend a leisure evening savouring its specialities.

Hotel LKF by Rhombus, 33 Wyndham Street, Lan Kwai Fong, Central; +852 3518 9330

Hotshot

California-style surf-meets-skate beach restaurant in Repulse Bay just launched a new summer menu featuring uncomplicated collection of New American classics. Designed by Executive Chef Wes Long, Hotshot delivers a quality dining experience in a venue located a mere pebble’s throw away from the beach. The menu features a selection of nibbles and appetizers, entrées and sides, and or course, a great selection of desserts. Several items on the starter selection include a salmon ‘crudo’ with pickled radish, arugula, avocado cream and toasted corn tortilla chips, a kale salad with farro, and a hand-chopped beef tartare with shallot, spiced crostini, fried quail’s egg, basil and cornichons.Entree includes oven-roasted Maine lobster and grilled USDA Prime Flat Iron Steak and deep-fried Free-range chicken. Sweet-loving ones would not miss taking a bite of chocolate brownie with sea salt caramel, New York-style cheesecake and Key lime pie.

Shop 114-115, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong; +852 2515 1661

School Food: Summer K-oliday

K-pop restaurant School Food presents a new summer menu fusing new element with traditional Korean receipes. Inspired by traditional Korean recipes, Chef Sonny instills new excitement to School Food fans’ favorite: be enchanted with the colorful Grilled Eel Mari, Jjajang Ramyun made with traditional Korean black bean sauce, the creamy and sweet Pumpkin & Pork Meatballs Topokki and the mischievous Korean Style Fried Chicken & Cauliflower. Don’t miss the debut of Lychee & Lime Jelly Athie to quench the summer thirst and the new dessert Mango & Red Bean Bing Su.

Shop 1302, 13/F, Times Square, 1 Matheson Street, Causeway Bay; +852 2480 3666

Le Table de Patrick

The talented French Chef Patrick Goubier present his new summer menu featuring a refreshing vibe against the humid hot weather. The menu begins with a healthy grilled vegetable terrine with eggplant, courgette, tomato and carrot, served with pesto and mimolette cheese. If you prefer something stronger, the combination of goat’s cheese, white wine and fig nougat, with watermelon, honey and ginger gaspacho offers a wide array of flavours to cool the palate. Fish-lovers will the succulent salmon trout served with black quinoa, courgettes, marmalade and a tomato and ginger sauce. Don't miss tasting the fresh Flamed king prawns from Mozambique served with mushrooms and a garlic foam. If you fancy for some authentic French dishes, Bouillabaisse is a traditional fish stew made to share and is only made for six or more people. This classic is served with toasted garlic bread and cheese. Bouillabaisse is traditionally made using rockfish along with other three or four other types of seafood, such as sea bream, red mullet, mussels or king prawns. The Rouille sauce, which contains breadcrumbs, potatoes and chili peppers is added to the fish to give a little kick of spice to stimulate the taste buds.

6/F, Cheung Hing Commercial Building, 37-43 Cochrane Street, Central; +852 2541 1401