The true taste of Fukuoka with jet-fresh seasonal ingredients such as award-winning Ebisu oysters, plump Shikanoshima Island clams, and fragrant Amaou strawberries returns by popular demand in a degustation menu curated by WHISK’s Chef Oliver Li, and a Japanese Guest Chef Yasuhiro Yamada who visited Hong Kong back in March!
Available from 23 Apr – mid Jun, Mon – Sat, 6:30pm – 10pm.
HK$890 for 6 courses / HK$690 for 4 courses
Prices are subject to 10% service charge. Mira Plus Members enjoy 25% discount (not applicable for Mira Plus cash vouchers). Henderson Club members enjoy 15% discount by presenting BOC Henderson Club Visa Card or Henderson Club membership card (e-card or printed membership card).
The collaboration utilises the culinary expertise of the Executive Chef of the popular Hakata House who boasts over 30 years of experience, and whose kitchen has been visited by star chefs from Hong Kong including Uwe Opocensky, Richard Ekkebus and Nate Green.
Earlier this season, Chef Oliver Li travelled to Fukuoka’s busy fish markets, vibrant fruit and vegetable auction, and local farms to source the most premium and often exclusive, seasonal ingredients, each carrying its own unique story. There, he also met with Chef Yamada prior to his pop-up at WHISK in March, which gathered a crowd of discerning foodies appreciating regional specials from Fukuoka’s land and the sea.
He took a sneak peek into the secretive lab off the coast of Kyushu where tiny sweet clams are bred and nurtured amidst deep green wakame seaweed for up to 2 years, only to be hand-selected and delivered fresh on the same day to Hong Kong to just a handful of restaurants whilst being almost completely unavailable in Japan itself due to a small-scale production.
He also scouted for the freshest vegetables from artisan producers including original Matsu Kinoko Mushrooms also known as “the son of pine” being inoculated in the Japanese pine wood by a single family on the outskirts of Fukuoka.
Finally, he got to pick luscious Fukuoka strawberries praised for their intense flavour and well-pronounced fragrance.
Inspired by the journey, the menu features 6 dishes such as grilled Ebisu Oyster with Rapum Blossom and Hakata famous Mentaiko, as well as charcoal grilled Sazae Whelk with finely shredded Japanese ginger buds salad that lends a tasty bright and sweet contrast with a touch of pungent accent.
Among the highlights is also the free-range Hakata Chicken – a local pedigree of fowl famous for its firm bite and juicy taste served with Tenderstem broccoli, quinoa and sweet and crunchy Japanese cucumber.
Seafood fans will fall in love with the traditionally salt-grilled Sakura Bream (or the true madai that enters shallow waters to spawn at the time of cherry blossom bloom) with a golden crust and crispy skin matched perfectly with original Matsu Kinoko Mushrooms known for elegant flavour similar to matsutake and gently sweet, umami-packed Kombu jelly spread.
The seasonal culinary showcase of Fukuoka’s gourmet potential wouldn’t be complete without the vivid red, round, big and delicious Amaou Strawberries offering balanced sweet and tart flavour hiding under beautiful lustre that is exceptionally rewarding. It inspired Chef Oliver Li to create a multi-dimensional dessert with white chocolate and tofu ice cream.
Enquiries / Reservations:
Tel: +852 2368 1111 | Email: firstname.lastname@example.org
Mira Place, 118-130 Nathan Road,Tsimshatsui, Kowloon, Hong Kong
© Miramar Hotel and Investment Company Limited 2018. All rights reserved.