Ami
Since its arrival in 2021, Ami continues to bring forth first-class culinary quality in the form of casual French fine dining. With plush seating awash in natural shades of stone and beige and walls adorned with woodland artwork, the restaurant offers an intimate experience imbued with the romance of nature. The same can be said for Ami’s menu, where dishes are produce-driven with a strong focus on seasonality. “When we are creating a dish we are basically looking at what vegetables and which seafood are in season and matching them,” shares Chef de Cuisine Léa Cantalloube.
One of her latest creations perfectly embodies this approach, spotlighting Japanese snow crab and heirloom tomatoes which are also flown in from Japan (instead of France) to better preserve their natural flavour. “It’s the first appetiser of our tasting menu so we wanted it to be refreshing and light in flavour to open up the appetite better.” Once peeled and emptied, tomatoes are stuffed with snow crab that has been lightly seasoned with extra virgin olive oil, lemon zest and Espelette peppers. “You have the sweetness of the tomato which is enhanced by the umami and the delicacy of the snow crab.” The gelatinous seeds that have been scooped out from the tomato fruit are then blended and pressed to produce a clear tomato water that is transformed into a delicate layer of jelly and a tart sorbet quenelle.
Alexandra House, Shop 302, 3rd Floor, 18 Chater Road, Central; @ami.hongkong
Magistracy Dining Room
Last year, Black Sheep Restaurants took over one of the city’s oldest law court buildings in Tai Kwun, transforming The Central Magistracy into a glamorous gastronomic venue home to the Magistracy Dining Room. Helmed by Chef Matthew Kirkley, the restaurant exudes English opulence in the form of grand arched doorways, high vaulted ceilings, ornate wooden panels, oxblood leather banquettes, and a worldly menu filled with European delights. Inspired by the uncomplicated Italian preparation of raw fish, their hamachi crudo offers a fresh introduction to a range of hearty mains. “Hamachi is smooth and buttery with a slightly sweet flavour,” notes Chef Matthew. “It is relatively fatty and works well when balanced against refreshing elements — a combination of only a few ingredients lets the flavour of the fish itself shine.” Intimately sourced from a market in Fukuoka, the hamachi is peppered with thinly sliced French breakfast radishes for a hint of sweetness, while edamame beans help to lift the texture of the dish. To complete the hamachi crudo, Chef Matthew adds a lustrous drizzle of Chateau d’Estoublon Extra Virgin Olive oil made with five specially-produced olive varieties. “The idea, as with all dishes at Magistracy Dining Room, is that we use the highest quality ingredients prepared at the highest level.”
Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central; @magistracydiningroom
Photography: Samantha Sin
Styling: Ella Wong
Editor
Alyanna Raissa J. PayosCredit
Lead image: Samantha Sin and Ella Wong for Vogue Hong Kong's September 2023 issue
