Plaisance
Michelin-starred Chef Mauro Colagreco breaks onto Hong Kong shores with his new culinary project with Lai Sun Dining. Plaisance by Mauro Colagreco is an immersive journey through the alluring aquatic universe, calling upon Chef Mauro’s culinary expertise and deep adoration for the ocean to redefine the city’s dining experience. A signature on the fine dining tasting menus, the Kinmedai dish is a harmonious dance between the flavours of the land and the sea. “This dish features a fillet of barbecued Kinmedai, which brings a smoky and grilled note to the dish. It is paired with tagète oil, adding a subtle and aromatic touch. The dish also incorporates a South African rooibos tea-tomato sauce that provides a tangy and savoury flavour profile. To add a touch of sweetness, we have a peach-flavoured tagète panna cotta, and lastly, a spicy chilli jam adds a hint of heat and complexity to the overall flavour experience.”
1 Duddell Street, Central; @plaisancehk
Dolos
Aptly named after the interlocking concrete wave-breakers that line the city’s coastline, Dolos presents a courageous dive into our local waters and beyond. The brainchild of Twins Kitchen’s Joshua and Caleb Ng, the restaurant is a partnership with Chef Sean Yuen, who brings an experimental prowess to the kitchen. His Japanese and French-inspired menu boasts the best of the season’s catch, carefully curated with a simple culinary philosophy in mind: “to highlight the inherent flavours of each ingredient at its peak”. Whilst much of the tasting menu is constantly being refreshed, making room for more exciting flavours and innovative combinations, Dolos kicks off each meal with their signature twist on a classic Japanese ingredient. Monkfish liver is slow-cooked, blended with dashi, coated in a creamy layer of ‘Nduja butter and served with housemade sourdough. A slice of fruit tomato and Banyuls vinegar lend a touch of acidity, while a mixture of tonburi and harenga caviar brings textural range. “The combination of the slightly tangy sourdough and the bold, savoury essence of the liver sets the tone for the dining experience at dolos,” says Chef Sean.
G/F, 60 Staunton Street, Central; @dolos.hk
Bochord
Coupled with an expansive view of the city’s Victoria Harbour, the menu at Bochord offers a worldly dining experience within book-laden walls and quilted leather banquettes. At the helm of the restaurant is Chef Maseano Koo who continues to hone his craft after an almost 10 year stint at The Peninsula Hong Kong. “I love taking inspiration for my dishes from our great Mother Nature, especially when I go on vacation,” shares Chef Maseano. “The best food is often found in their freshest form.” Torched Japanese mackerel is served atop a slice of grilled pineapple for a unique contrast of smoky, sweet, and sour palates. “We use a top sashimi-grade Japanese mackerel, and it is cured with our very own housemade citrus soy jelly to give it an extra refreshing flavour that balances the distinctive flavour that naturally comes from the mackerel.”
L1101, 11/F, World Trade Centre, 280 Gloucester Road, Causeway Bay; @bochord.hk
Photography: Samantha Sin
Styling: Ella Wong
