Sakura flavours underpin Max Levy s collaborative brunch menu for Uma Nota (Photo: Uma Nota)
Brazilian-Japanese restaurant Uma Nota has partnered with chef Max Levy of Okra to present a South American take on sakura season. The restaurant space has been festooned with flower arrangements, all the better to immerse diners in the seasonal brunch menu. Beginning with a sushi and maki section, the brunch also features raw seafood dishes and mains to share, with the menu changing monthly until May.
Highlights include the vegetarian sobazushi, which wraps jackfruit in soba noodles and a thin egg pancake; the tuna ribbons ceviche, highlighting Nikkei flavours by marinating lean and fatty tuna in tiger s milk; and the charcoal-grilled
Traditionally held between the months of November and February, Tong Chong Street Market will become a year-round weekday affair for the first time in 2021. Taikoo Place’s beloved outdoor food market has already planned an exciting line-up of themed festivals to take it through the seasons, bringing a regular rotation of culinary talents to explore food trends in a dynamic, collaborative environment.
Open from Monday to Friday, the market is kicking off its new schedule with the Tea Festival this March and April to celebrate the botanical bounty of spring. Featured in the line-up for March is vegan bubble tea shop Mother Pearl, who is bringing along their Yuen Yeung 2.0 and Jasmine Pearl drinks; as well as Matchali, who is offering health-conscious matcha-based drinks like yuzu lemonade matcha and pink coconut matcha.
Is it spelt “canelé” or “cannelé” ? This question alone sparks major debates in Bordeaux, the city where this famous little gâteau made its debut.
During the 17th century, a time of booming colonial trade, Bordeaux became the busiest port of France. Ships from the French West Indies would flood into the port, filled with coveted spices, coffee, cocoa, vanilla, rum and sugar.
Legend has it that the nuns of a local convent would salvage leftover flour, rum, vanilla and sugar from open gunny sacks and leftover wooden crates found lying around the port. Egg yolks were taken from wine cellars where egg whites were used to clarify wine. These leftover ingredients would then be made into little rum-spiked cakes that were handed out to the poor and the homeless by the nuns themselves.
The Grand Hyatt s Italian restaurant Grissini is a space of grand proportions, and its take on the tiramisu is similarly sized. Presented tableside as a perfectly undisturbed plane of chocolate brown in a family-sized sharing bowl, the house tiramisu is scooped with much ceremony using a silver ladle and laid to rest upon the plate, leaving its amaretto-soaked interior to settle with a finality befitting the gravitas of a great meal. Light, airy and creamy, it s made with the perfect ratio of marscarpone cream to ladyfingers, making this one of the top reasons to visit the restaurant in our opinion.
Urban Roasted Resort, the latest opening under the Urban Coffee Roaster brand, adds another notch in the overladen belt of Sham Shui Po s rapidly gentrifying Tai Nan Street.
Between, the Japanese-inspired cafe by JIA Group, expands to its second permanent location in Wan Chai, after its pop-up venture at Haus in Central.
Tate Dining Room Partners With Feeding Hong Kong This International Women s Day
Photo: Tate Dining Room
In a continuation of Feeding Hong Kong s pre-Lunar New Year workshop on food insecurity with eight top Hong Kong chefs, Tate Dining Room s Vicky Lau is getting her entire staff of 30 in on the action to mark International Women s Day. The team will split into two, with one group unloading, sorting and packing surplus food donations at Feeding Hong Kong’s Yau Tong warehouse, while the second group will pack 400 Emergency Food Boxes each one contains enough essential food for 42 meals, including dry goods such as rice, noodles, oats, and beans, canned proteins,