The city is abuzz with legitimate excitement at the latest opening of Hong Kong’s most recent resort The Hari. It appears to be nothing can cease hospitality right here, not even the social distancing limits, and Hongkongers are much more than joyful to welcome it with open arms and vacant stomachs. Adhering to the start of their 1st floor Italian cafe and bar, Lucciola, the hotel has now opened the doorways to their second cafe Zoku, a Japanese cafe helmed by chef Phillip Pak, a Nobu alumnus that you may possibly recognise from the now-closed Lan Kwai Fong restaurant Ce La Vi Hong Kong.
Japanese-inspired cuisine at Zoku
Zoku, a Sino-Japanese expression for clan, tribe or family members, sits on the second flooring and gives a refreshing consider on Japanese delicacies in a lounge-model eating room. In the meantime, the hooked up terrace bar (opening before long) supplies an open-air expertise that goes across the duration of the resort with a huge residing eco-friendly wall backdrop.
A tribute to Japanese delicacies, Zoku’s extensive-ranging menu features almost everything together with sushi, sashimi, tempura, kushiyaki (grilled meat skewers), warm principal dishes, and more that are all modern day renditions of the classics. Highlights include appetisers this sort of as wagyu dumplings ($188) served with soy vinegar and garlic oil a crispy kataifi-wrapped snow crab salad with infant spinach and heirloom carrot salad tossed in yuzu vinaigrette temaki-type (hand-rolled) sushi which usually takes on a far more taco-formed kind filled with premium components this kind of as toro, uni, and caviar ($188) and a miso-marinated Alaskan black cod served with pickled ginger flower and plum.
As for desserts, a coconut-infused mochi cake ($118) which is somewhat very similar to a Hong Kong spouse cake in texture, served with miso caramel and coconut sorbet, molten eco-friendly tea cake with chocolate ice product ($118), or tart crammed with seasonal fruits and yuzu pastry cream ($118), give a sweet ending to your meal.
Suzie Wong cocktail
Not forgetting the drinks, bar supervisor Sabrina Cantini Budden has produced an imaginative range of cocktails that draw inspiration from the two Japan and Hong Kong. The Wan Chai Bitter ($108), for example, usually takes the Hong Kong pineapple bun and helps make it into a butter fats-washed pineapple rum cocktail with pineapple, lemon, elderflower liqueur, egg white, and spicy oil, though Suzie Wong ($108) is impressed by the 1957 novel ‘The Earth of Suzie Wong’ and features a cheeky blend of whisky, rose syrup, cucumber, and yuzu soda with a spritz of rose drinking water. And then you will find Tsundoku ($108), which describes a particular person that has piles of books but will not go through them (we all know another person like this!), a daiginjo sake and gin-based mostly cocktail brightened by peach, cranberry, ginger, and soda, just before its garnished with a paper crane.
Chirashi sushi rice bowl
Now open for lunch from Monday to Sunday 12-6pm (owing to current social distancing limits), Zoku features lunch sets, with rice bowls and bento (from $298 to $348), alongside with the a la carte menu. The cafe is accepting stroll-ins but reservations are suggested and can be produced via their web site.
Zoku, 2/F, The Hari Hong Kong, 330 Lockhart Rd, Wan Chai
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