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An exciting collaboration between LKF Concepts and the esteemed Japan Farmed Fish Export Association (JFFEA) will transport taste buds to the enchanting realm of Japanese farmed seafood. Get ready to embark on an unforgettable gastronomic journey on Tuesday, March 12th, as LKF Concepts present a remarkable culinary showcase like no other.



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The three renowned Japanese restaurants of LKF Concepts—FUMI, Kyoto Joe, and Tokio Joe—join hands to curate an extraordinary event, exalting the artistry and flavours of Japanese-farmed seafood. Prepare to be mesmerized by the unrivaled expertise of each culinary maestro, who will tantalize the senses with their live cooking stations.


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-1024x683.jpg" alt="" class="wp-image-80813" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7585-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


Imagine being enveloped in a vibrant atmosphere, where the sizzle of the grill and the aroma of perfectly prepared seafood fills the air. At each station, each talented chef will meticulously craft dishes that showcase the delicate nuances and exquisite flavours of carefully selected farmed seafood. From succulent sashimi to delectable tempura, every bite will be a testament to the culinary mastery that defines these restaurants.



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To elevate dining experiences to new heights, LKF Concepts has partnered with renowned sake producers to curate a selection of award-winning sakes. Each dish will be thoughtfully paired with sake that complements its flavors, resulting in a symphony of harmonious taste sensations that will leave you craving for more.


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-1024x683.jpg" alt="" class="wp-image-80808" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7230-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


This exclusive event is a celebration of culinary artistry, innovation, and the enduring spirit of collaboration. It is an opportunity to showcase LKF Concepts’s unwavering commitment to delivering unparalleled dining experiences that transport you to the heart of Japan.



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Spaces for this extraordinary event are limited, it is encouraged to secure a reservation at the earliest convenience. Immerse yourself in the world of Japanese-farmed seafood at the LKF Concepts x JFEEA culinary showcase on Tuesday, March 12th, and let taste buds be captivated by the magic that unfolds before the eyes.


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-1024x683.jpg" alt="" class="wp-image-80807" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/MG_7485-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


Stay tuned for further details and reservation information, which will be released soon. Prepare to embark on a culinary adventure like no other!



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FUMI: 6/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong



9-course menu at $1,280+; or $980+ for LKF Elite members (min 2pax)



Featured farmed seafood: Yellowtail, Toro, Red Sea Bream, Abalone



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Kyoto Joe: 23/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong



8-course menu at $980+; or $780+ for LKF Elite members (min 2pax)



Featured farmed seafood: Red Sea Bream, Abalone, Oyster



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Tokio Joe: 16 Lan Kwai Fong, Central



7-course menu at $1,050+; or $850+ for LKF Elite members (min 2pax)



Featured farmed seafood: Red Sea Bream, Yellowtail, Toro

Tapas Territory: The Spanish mains shine at Bayfare Social, where dining is a lively moving feast

Father&#8217;s Day is just around the corner and what better way to celebrate than by treating your dad to a delicious meal. Whether he&#8217;s a steak lover or a seafood aficionado, Hong Kong’s restaurant scene offers plenty of culinary options to choose from. So, without further ado, let&#8217;s dive into the mouth-watering options that will make this Father&#8217;s Day one to remember.


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/06/A-Lux-Fathers-Day-Brunch-Siberian-Sturgeon-Caviar-with-Condiment-4.jpg" alt="father's day menus" class="wp-image-75985" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/A-Lux-Fathers-Day-Brunch-Siberian-Sturgeon-Caviar-with-Condiment-4.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/A-Lux-Fathers-Day-Brunch-Siberian-Sturgeon-Caviar-with-Condiment-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/A-Lux-Fathers-Day-Brunch-Siberian-Sturgeon-Caviar-with-Condiment-4-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<h3 class="wp-block-heading">A Lux</h3>



A Lux has taken its iconic Buon Fine Settimana weekend brunch and reimagined it for Father’s Day. The four-course menu includes unlimited Antipastos, one of these al dente pasta dishes – Parmesan Risotto with Lobster Ragout; Penne with Beef Cheek and Mushroom Cream; Abalone Spinosini with Garlic and Chilli (add HK$88); or Carabineros Prawn Spaghetti (add HK$108), and a main course from the following options: Roasted U.S. Ribeye with Gravy; Sea bass and Clams with Spinach and Butter Sauce; Japanese Chicken Saltimbocca; Grilled Australian M8 Wagyu Beef (add HK$368); or Beef Wellington. This decadent meal will be followed by the staff bringing a dessert trolley consisting of a plethora of sweet treats from which you can pick all your favourite ones. For HK$788, guests can enjoy Siberian Sturgeon Caviar, unlimited Roasted U.S. Ribeye and 90 minutes of free flow of non-alcoholic drinks in addition to the aforementioned four-course meal. Another variation of the brunch menu, which is priced at HK$888, comes with a free flow of top-notch champagnes and wines that dads will undoubtedly appreciate.



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Where: Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong When: June 17 and 18 (12:00 PM to 3:00 PM) How much: Starting at HK$588 per person. For reservations: info@a-lux.hk, (852) 2663 9938 or click <a href="https://inline.app/booking/alux/alux-booking" target="_blank" rel="noreferrer noopener">here</a>.


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="523" src="https://www.gafencushop.com/wp-content/uploads/2023/06/CARVER.jpeg" alt="father's day menus" class="wp-image-75986" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/CARVER.jpeg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/CARVER-200x136.jpeg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/CARVER-411x280.jpeg 411w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<h3 class="wp-block-heading">Carver</h3>



Whether your dad loves a good steak or never misses choosing the seafood options at any restaurant he goes to, this special six-course Father’s Day menu called Family Degustation Menu at Carver will certainly be to his liking. This one-day brunch feast features a prime Australian Striploin steak, that is juicy and rich in flavours, served with beer fries and truffle gravy. Also on the menu are the Black Cod Fillet with salmon roe and Champagne butter sauce, Lobster Spaghetti; and Canadian Pork Chop paired with mashed potato and apple meat. Additionally, there is a remarkable selection of appetisers, salads and a soup. To perfectly complement all the luscious dishes on the menu, people can choose from red and white wine options to treat their taste palettes.



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Where: Carver, 1/F, Crowne Plaza Hong Kong Causeway Bay When: June 18 How much: HK$748 per person For reservations: carver@cphongkong.com or (852) 5978 5971


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="500" height="750" src="https://www.gafencushop.com/wp-content/uploads/2023/06/FRANCIS-west_Cuttlefish-Harissa-ink.jpg" alt="father's day menus" class="wp-image-75988" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/FRANCIS-west_Cuttlefish-Harissa-ink.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/06/FRANCIS-west_Cuttlefish-Harissa-ink-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/FRANCIS-west_Cuttlefish-Harissa-ink-187x280.jpg 187w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<h3 class="wp-block-heading">Francis</h3>



Another restaurant to go to this weekend to devour a meal that is filling for your stomach and heart is Francis. The gourmet-class sumptuous Middle Eastern dishes here will take you on a culinary journey transcending your entire family to the colourful and exotic streets of Tel Aviv. With a wide variety of dishes like meze, shakshuka, kafta and more to be savoured, these a-la-carte dishes are perfect for families to bond as they share the dishes. Accompanying them are the main course options consisting of Seafood Couscous; Mughrabi Chicken Parm; and Steak &amp; Eggs. And to further elevate the gastronomical experience, Francis brings to the table a collection of wines from the Meditterian region that were thoroughly selected by exceptional connoisseurs.



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Where: Francis, 4 &amp; 6 St. Francis Street, Wan Chai When: Weekends (11:30 AM to 4:00 PM) How much: Prices vary based on the dish No reservations are required.


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/06/Man-Ho.jpeg" alt="father's day menus" class="wp-image-75989" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/Man-Ho.jpeg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/Man-Ho-200x133.jpeg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/Man-Ho-420x280.jpeg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<h3 class="wp-block-heading">Man Ho</h3>



An equally impressive option for fathers who are a fan of the local Cantonese cuisine is Man Ho which will be serving two spesh 8-course menus consisting of some of the best culinary delights of the region. If you visit the fine dining area in the afternoon, the restaurant will bring plates of mouth-watering delicacies such as dim sums, Crispy Roasted Suckling Pig, Deep fried Lobster Claw with Shrimp Mousse, and Double-boiled Conch with Maca and Bamboo Pith. For the night, the Cantonese restaurant has prepared a dinner menu using only the most high-end ingredients in the market, significantly making all the dishes highly delectable. The dinner menu will have the following – Chilled Lobster Fillet and Salmon Roe with Mayonnaise; Double boiled Kanto Sea Cucumber Soup with Conch and Maca; Braised South African Dried Abalone with Goose Web; Braised Tiger Prawn with Cognac and Seaweed Sauce.



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Where: Man Ho, Level 3, JW Marriott Hotel Hong Kong When: June 18 (11:30 AM to 3:00 PM for lunch and 6:00 PM to 10:00 PM for dinner) How much: Lunch menu at HK$688 per person and dinner at HK$1288 For reservations: Click <a href="https://book.chope.co/booking?rid=manhochineseadm2002hkg&amp;source=rest_man-ho-chinese-restaurant-admiralty_hk" target="_blank" rel="noreferrer noopener">here</a> (note: each booking should include a minimum of four people)

Spoil Your Dad With These Mouth-Watering Father’s Day Menus

<div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-50612-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4?_=1" /><a href="https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4">https://www.igafencu.com/video/2001/2001_GMHK_Araki.mp4</a></video></div>

There’s long been a special place in the heart of many of Hong Kong’s most discerning diners for one particular dish – sushi. Indeed, the city’s culinary landscape is dotted with a plethora of establishments serving up this uniquely Japanese cuisine at pretty much every imaginable price point. When it comes to <a href="https://guide.michelin.com/hk/en/hong-kong-region/hong-kong" target="_blank" rel="noopener">Michelin-starred</a> sushi standouts, however, the Fragrant Harbour boasts just three – three-starred Sushi Saikon, two-starred Sushi Saito and one-starred Sushi Wadatsumi.
Change, though, is in the air, with Mitsuhiro Araki – the only Japanese chef to ever attain much coveted Michelin treble-star status in both London and Tokyo – having now opened an outpost in Asia’s World City. His bold new venture – The Araki – is an exclusive 12-seat restaurant and can be found tucked in to the old stablery, part of Tsim Sha Tsui’s refurbished Heritage 1881 compound.
<img decoding="async" loading="lazy" class="aligncenter wp-image-50615 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/2-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/2-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Discreet by design, Chef Araki’s Hong Kong debut dinery was conceived as a homage to Edomae sushi, a style developed in Tokyo-some 200 year ago as a means of keeping seafood fresh long before the invention of refrigeration. This saw the canny cooks of the day resorting to infusions of salt, miso and soy sauce as a way of ensuring their fine produce remained perfectly edible long after it had been caught. It’s a time-honoured tradition and one said to yield far more in terms of texture, flavour and sheer melt-in-the-mouth satisfaction than the solely raw seafood-on-rice approach favoured by many contemporary establishments.
Accordingly, when dining at The Araki, guests should expect a multi-course omakase menu, one continuously customised to make best use of the day’s finest freshly-caught ingredients. In one telling break with tradition, however, Araki personally oversees the inventorying, visiting the wet markets daily to source the best local seafood and specifying regular deliveries of certain fish found solely in Japanese waters.
Outlining his culinary philosophy, he said: “While people always assume the best quality seafood must come from Japan, that is not the case for every ingredient. As the ocean doesn’t recognise national boundaries, it is important to build relationships with local fisherman wherever you are in the world, whether that’s Japan, the UK or Hong Kong. That is the only way to ensure you always get the very best seafood.”
<img decoding="async" loading="lazy" class="aligncenter wp-image-50616 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/3-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/3-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Eager to see how his approach pans out in practice, we pretty much pounced on our tasting fingers as soon as they appeared. To be fair, we were only following orders as we had been briefed that every item of sushi would be served directly onto the wooden countertop – with the requisite wasabi and sauce already applied – and should be consumed (using one hand only) within seconds of its arrival.
Appropriately enough, the first to be table-topped was the Tuna. As Araki is a world-renowned tuna master, our expectations were high. Fortunately, his truly delicious nigiri more than delivered – all melt-in-the-mouth morsels of tuna carved lovingly from the fish’s exquisitely tasty neck region.
<img decoding="async" loading="lazy" class="aligncenter wp-image-50614 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/1-min-4.jpg" alt="araki" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/01/1-min-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Next to tempt our taste buds was Young Snapper, sourced fresh from the local wet markets and beautifully tender thanks to its relative infancy. Creamy yet firm, its flavours were enhanced with a dash of Thai lime, giving it a refreshingly citrusy aftertaste.
Barely had we completed this memorable course when the next locally-sourced sushi offering – Mantis Shrimp – took its on-table turn. Rather than being served raw, it was instead lightly poached, with only a dash of soy sauce to enhance its inherent sweetness. Boasting a somewhat crunchy texture, its cooked flesh was &nbsp;wonderfully counterpointed by the subtly tangy rice and came in sharp contrast to its raw counterpart.
Perhaps the most stunning course of all, though, was the Ebi Oboro with Prawn Crumb. Another cooked dish, here the ebi prawn came wrapped in oboro, a surprisingly soft, crumbly shrimp paste created by grinding prawns for hours on end. Together, they form a delectably cohesive whole, with the sweet crunch of the prawn and smoothness of the oboro merging synergistically before serenading your taste buds with their joyous unity.
<img decoding="async" loading="lazy" class="aligncenter wp-image-50617 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/01/4-min-2.jpg" alt="araki" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/01/4-min-2-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
From start to finish, Chef Araki’s passion and mastery over his craft was never less than wholly evident. From the undeniably high quality of the ingredients – “I check the eyes, gills and firmness to make sure each fish is perfect. If it’s not 100 percent, it’s not going to make the cut” – and flawlessly precise seasonings to the intimate atmosphere of the dining experience, every aspect of The Araki’s omakase tasting is exceptionally well orchestrated, with each individual dish striking a deliciously different note. Small wonder, then, that you currently have to book several months in advance should you want to check out Chef Araki for yourself.
Text: Tenzing Thondup
Images: The Araki

Suschic: Stylish sea-to-table sushi proves The Araki has arrived

No doubt buoyed by the success of its Peruvian restaurant, <a href="//www.gafencushop.com/ichu-peru/">Ichu Peru</a>, the Dubai-headquartered hospitality company Bulldozer Group has opened yet another fine-dining spot at H Queens, this time venturing into Greek cuisine with Estiatorio Keia.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-44309" src="//www.gafencushop.com/wp-content/uploads/2019/03/1-10.jpg" alt="Estiatorio Keia" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/03/1-10.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/03/1-10-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/03/1-10-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/03/1-10-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/03/1-10-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/03/1-10-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/03/1-10-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
But if you head to this particular Greek restaurant expecting souvlakis and gyros on the menu, you would be in for a surprise. Not only does it steer clear of any such popular, mainstream dishes, Estiatorio Keia also adds a contemporary spin to the more traditional aspects of Mediterranean cuisine. Curated by Mykonos-based chef Alexis Zopas from the uber-cool Scorpios restaurant, the menu is all about exploring the purity of each ingredient. Thus Zopas says: &#8220;The menu presents my view of Greek cuisine and the food of the Cyclades. Seasonality and freshness are key, as they truly represent the essence of authentic Mediterranean flavours.&#8221;
This emphasis on &#8220;freshness&#8221; becomes evident even as you take the first step into this nautical-themed restaurant. A huge display counter, quite literally called Raw Bar, dominates a section of the interiors, where imported raw seafood is available at market price for guests. Diners can choose an assortment of fish like sea bream sashimi and Greek ceviche from this section.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-44308" src="//www.gafencushop.com/wp-content/uploads/2019/03/3-4.jpg" alt="Estiatorio Keia" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/03/3-4.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/03/3-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/03/3-4-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/03/3-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/03/3-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/03/3-4-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/03/3-4-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Clearly, then, seafood makes up most of the menu at Estiatorio Keia, but if you want to start your dinner with some veggies, the Keia Salata (Greek salad) or the Ntakos Salata (Mykonos Style Salad) are both great places to start at. With generous helpings of tomatoes and other vegetables, laden with liberal amounts of cheese – feta cheese in case of Keia Salata and goat&#8217;s cheese in case of Ntakos Salata – the salads achieve a perfect harmony of freshness and richness in the palate.
The Hellenic Ceviche And Grilled Peppers, meanwhile, explore maritime flavours, with the mild flavours of the sea bass being ably enhanced by the cucumbers, peppers and olives. The other starter that really impressed us was the Xtapodi (Grilled Octopus Leg) whose meaty texture tasted divine thanks to the slow-cooking technique, while its slightly charred edges – courtesy of a hot-grill finish – added a dash of smokiness that elevated the dish further.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-44310" src="//www.gafencushop.com/wp-content/uploads/2019/03/4-2.jpg" alt="Estiatorio Keia" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/03/4-2.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/03/4-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/03/4-2-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/03/4-2-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/03/4-2-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/03/4-2-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/03/4-2-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Of the mains, the Thalassinon Me Bottarga (Seafood Bucatini with Bottarga) pasta was a decadent affair loaded with mussels, calamari, shrimps and tomatoes. While the umami flavours of the dish packed quite a punch, its portions too are generous enough for sharing, remaining true to the Greek culture of communal meals.
The next main course, the Lavraki (Whole Seabass), had been created with sharing very much in mind as well, but as you dig into the buttery soft sea bass imbibed perfectly with the citrus notes of the lemons, we, for one, wouldn&#8217;t blame you for not wanting to share this exquisite delicacy with fellow diners.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-44307" src="//www.gafencushop.com/wp-content/uploads/2019/03/2-8.jpg" alt="Estiatorio Keia" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/03/2-8.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/03/2-8-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/03/2-8-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/03/2-8-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/03/2-8-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/03/2-8-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/03/2-8-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
But however delectable the main courses may have been, save a bit of room for the desserts. Estiatorio Keia doesn&#8217;t boast a long dessert menu, but what it lacks in terms of quantity, it makes up for in quality. You won&#8217;t be disappointed if you choose either the Ekmek, an all-seasons Greek dessert with kataifi fillo, vanilla cream and pistachois or the Yogurt Mousse, a classic ice cream with sour cherries and caramelised pistachios that&#8217;s perfect for Hong Kong&#8217;s humid summer.
However, whatever the season and whatever the occasion, one thing&#8217;s quite clear here – paying a visit to this Greek gourmet destination may just feel like a breath of fresh air in Hong Kong&#8217;s rather-saturated culinary map.
Text: <a href="mailto:suchetana@itotalmedia.com">Suchetana Mukhopadhyay</a>

Estiatorio Keia: A whiff of Greek gourmandry in Hong Kong’s culinary map

Hong Kong&#8217;s seafood industry is swimming against the tides of sustainability, find out how&#8230;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-32843" src="//www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5.jpg" alt="Hong Kong's seafood industry" height="466" width="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/02/700x466-2-5-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Doctors, wellness consultants and health enthusiasts alike urge us to include fish in our daily diet (read more about our daily dietary needs <a href="//www.gafencushop.com/five-daily-diet-requirements/">here</a>), but is too much fish a bad thing? Well, maybe not for us, but it could spell disaster for the environment. According to a recent study by HKU, ADM Capital Foundation and WWF Coral Triangle Program, wild-caught reef fish like grouper and coral trout may soon vanish from our dinner tables unless we take some quick actions.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-32841" src="//www.gafencushop.com/wp-content/uploads/2018/02/466x700-2-1.jpg" alt="Hong Kong's seafood industry" height="700" width="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-2-1.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-2-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-2-1-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-2-1-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-2-1-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
So what’s the problem and how do we solve it?
Let’s break it down in some quick facts:
<ul>
<li>Hong Kong is the global hub for reef fish trade worth over 1 billion US dollars, much of which is unreported and unregulated.</li>
<li>Hong Kong sources wild-caught fish from more than 170 territories, and has a huge footprint in seafood trade.</li>
<li>The ‘wild fish’ trade is not large by global fishery standards, but it is disproportionately valuable because it supplies extremely high-value fishes.</li>
<li>The demand of reef fish is almost 6 times higher than their sustainable supply rate.</li>
<li>For example, the highly coveted Napoleon fish, worth more than 600 US dollars per kg, have been seriously depleted due to exploitation.</li>
</ul>
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-32842" src="//www.gafencushop.com/wp-content/uploads/2018/02/466x700-1.jpg" alt="Hong Kong's seafood industry" height="700" width="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-1.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-1-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-1-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/02/466x700-1-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
So what can we do?
&nbsp;Well for starters, government can impose stricter laws and regulation and fish traders should abide by them for long-term benefit. From our side, we need to think twice before consuming ‘wild’ fish. As Dr Yvonne Sadovy, a professor at HKU, says, “We are not talking about not eating fish at all. What we are talking about is not eating so many wild fish that we destroy their populations. We need to know where the seafood comes from, that it’s legally sourced, safe to eat, and that it is sustainable.” So wondering what is sustainable fish? Check out <a href="http://chooserighttoday.org/">Choose Right Today</a> to know more.
Text: Suchetana Mukhopadhyay

A Fishy Affair: The Dark Underbelly of Hong Kong’s Seafood Industry

<div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-26060-2" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="http://www.igafencu.com/video/1709/1709_GMHK_Restaurant_Cadenza.mp4?_=2" /><a href="http://www.igafencu.com/video/1709/1709_GMHK_Restaurant_Cadenza.mp4">http://www.igafencu.com/video/1709/1709_GMHK_Restaurant_Cadenza.mp4</a></video></div>

Cadenza, a musical term of Italian origin, is defined as “an elaborate flourish or showy solo passage, sometimes improvised, introduced near the end of an aria or a movement of a concerto”.
It’s an apt name, then, for the Greater China Club’s contemporary European restaurant, which may not intend to show off but still manages to dazzle diners with its mastery of fresh ingredients.
<img decoding="async" loading="lazy" class="alignnone wp-image-26112" src="//www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-420x280.jpg" alt="" width="572" height="381" srcset="https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-2-4.jpg 900w" sizes="(max-width: 572px) 100vw, 572px" />
Cadenza is one of two restaurants within the members club. It’s helmed by newly-appointed executive chef Kwan Wai-Chung, who trained under Michelin-starred French chef Gerald Passedat at his two Marseille restaurants.
<img decoding="async" loading="lazy" class="alignnone wp-image-26111" src="//www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-420x280.jpg" alt="" width="573" height="382" srcset="https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-7-4.jpg 900w" sizes="(max-width: 573px) 100vw, 573px" />
The ambience at Cadenza is intimate and loungey, with dark-polished wooden tables and wingback chairs, plus a bar with a sizable wine cellar. A state-of-the-art sound system plays a treasured collection of vinyl records, and jazz singers perform live Thursday through Saturday evenings.
Wai-Chung’s specially-crafted tasting menu is extensive and equally satisfying, with a total of four courses plus dessert.
For the first course, diners are given a choice between carabinero prawn carpaccio and frisee salad with walnuts and herb vinaigrette, or the USDA prime beef carpaccio with wild mushrooms, shallot and parsley coulis.
The prawns are sliced paper thin, drizzled with olive oil and beautifully garnished with black caviar. The fresh catch was complemented by the sweet, refreshing taste of the carpaccio and the crunch of the walnuts and leafy greens.
The second course gives diners a choice of pan-seared Hokkaido scallops rolled with crisp pancetta, Julienne Spanish ham and white asparagus puree, or a Maine lobster bisque with sweet corn and lobster ragout.
<img decoding="async" loading="lazy" class="alignnone wp-image-26113" src="//www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-420x280.jpg" alt="" width="611" height="408" srcset="https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-1-6.jpg 900w" sizes="(max-width: 611px) 100vw, 611px" />
Between the two, it’s a tough choice. The scallops were seared to perfection with a lovely crisp, brown crust, while the inside remained tender and creamy. The sweet asparagus cream further enhanced the flavours of the finely sliced Spanish ham, and a couple of arugula leaves added a dash of colour.
The lobster bisque was deeply rich, and the broth had a surprise at the bottom: sweet corn puree. This, coupled with the generous helping of diced lobster meat, made it one creamy and flavourful dish.
For the third course, the clam linguine with espelette pepper and baby shrimp features in a light and simple white wine sauce garnished with chopped parsley and slices of garlic. The delicious juice of the clams – fresh out of the shell – saturated each strand of al dente pasta.
<img decoding="async" loading="lazy" class="alignnone wp-image-26114" src="//www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-10-8-420x280.jpg" alt="" width="614" height="409">
The other option, a forest mushroom risotto with chanterelle, black trumpet porcini, rocket and pecorino, was just as delicious. Three different kinds of mushrooms gave the dish an intensely earthy flavour, and the plump arborio rice elevated this classic risotto. Creamy but not overly rich, the dish’s sharp and salty pecorino cheese left us savouring every bite.
<img decoding="async" loading="lazy" class="wp-image-26116 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1-187x280.jpg" alt="" width="294" height="442" srcset="https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1-500x750.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1-400x600.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-13-1.jpg 600w" sizes="(max-width: 294px) 100vw, 294px" />
The fourth and final course was the black cod fillet with Alaskan king crab, served over a mountain of sauteed spinach. The fresh, buttery fish was succulent and moist, and the flavour was further enhanced by lemongrass and coriander.
The alternative selection, a French spring chicken with spring vegetables, was roasted to perfection and drizzled with sauce, accompanied by crisp, roasted green asparagus and baby carrot. The chicken was sublime and bursting with fresh flavour from the lemon and thyme.
<img decoding="async" loading="lazy" class="wp-image-26115 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2-187x280.jpg" alt="" width="312" height="467" srcset="https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2-500x750.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2-400x600.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/09/Untitled-design-12-2.jpg 600w" sizes="(max-width: 312px) 100vw, 312px" />
Topping off this impeccable four-course meal was, of course, dessert. Out came a plate of the Italian classic, tiramisu. The alternating layers of creamy mascarpone cheese and coffee-infused sponge cake – with a tantalising hint of liquor – felt like heaven on a spoon.
Despite being a members club, Cadenza is open to the public at a marginally higher non-member rate plus a 10 percent service charge. In case this four-course meal fails to excite you, the a la carte menu is no less impressive. The extensive selection of appetisers, soups, pizzas, meats, pastas and side dishes is sure to be music to your ears – and belly.

Symphony of Flavour: We’re singing praises of Cadenza’s modern European fare

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Asian Fusion restaurants are a dime a dozen in Hong Kong, and as such, it takes a truly special mingling of flavours and ingredients to tantalise the tastebuds and keep diners coming back for more. A nice view of the city skyline doesn’t hurt, either.
Located on the rooftop of the California Tower in Lan Kwai Fong, Cé La Vi has managed to do both. The restaurant, which opened in Hong Kong about a year-and-a-half ago following the success of its Singapore and Bangkok locations, just unveiled its new spring seafood menu. Ideal for sharing among friends, each dish is elegantly plated and made from the freshest ingredients. There is also an emphasis on healthy ingredients, including more gluten-free dishes.
These innovative creations come courtesy of Korean-American executive chef Kun Young Pak, who trained as a sushi chef from the age of 17. He finds inspiration not just in Japanese dishes, but also in Korean and modern Asian cuisine.
Here are a few must-try dishes from the spring seafood menu:
Tai Sashimi
The Tai Snapper, or sea bream, is the star of the show in this dish. Sliced impossibly thin, the fish is so succulent it seems to melt in the mouth. Chef Pak used techniques he learned while working at Japanese restaurants to create this flavourful dish, which is topped with a yuzu soy gelée, and served with crispy leeks and sesame soy.
Seasonal Seafood Poké
In what resembles an Asian-inspired taco, slices of fresh fish are mixed with a medley of vegetables, which can be scooped onto a crunchy cracker and eaten with your hands. The type of fish varies from month-to-month, but the poké (raw fish salad) often includes farm-raised Japanese tuna, salmon and white fish. This dish is light and refreshing, but far from boring.
Blackened Miso Salmon
This delightful dish was inspired by chef Pak’s memories from Louisiana, a region renowned for its Cajun and Creole cuisine. The Norwegian salmon is marinated for six hours, coated in a mixture of paprika and spices, and pan-seared just long enough to give the top a thin black layer, giving it a deepened flavour. The blackened flavour pairs perfectly with the garlicky mascarpone cream served on the side.
Chocolate Trio
Gluten-free diners (and chocolate lovers) rejoice: This dessert is completely safe to eat. But for those who shrink away from any mention of ‘gluten-free,’ fear not – it’s just as delectable without flour. This sponge cake contains Madagascan chocolate with caramel chocolate, vanilla and white chocolate mousse. Calamansi cream lends a refreshing citrusy flavour to the dessert, and the cake is topped with chocolate ganache.
Text: Emily Petsko

Tag: seafood

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