Aqua Presents All New 42 Degrees Menu

Digest

Promotion: June 11 - August 31, 2018 (Expired)

Executive chef Alberto Hernandez pushes experimental boundaries through the transformation of Italian classics into new creations

This summer, Aqua is launching a new unique menu showcasing a different way to preserved freshness and flavour in food. The restaurant’s new executive chef Alberto Hernandez is present a collection of five new dishes prepared at a low temperature of 42 degrees, a temperature known to keep ingredients’ optimum flavours.  

Prior to joining Aqua as executive chef, Hernandez has strong background in science, which enhances his unique journey exploring gastronomy and polishing his unique culinary style incorporating scientific knowledge as well as challenging conventional perceptions of raw-based dishes. His new 42-degree menu at Aqua is the fruit of his exploration, his first menu in Aqua Hong Kong after spending eight years at Aqua Nueva in London.

Guests can indulge in Hernandez’s innovative courses from the 42 Degrees menu, notably including tomato, smoked sardine, burrata and watermelon ‘salad’, prawn tartare ‘cannelloni’ with caviar and sea urchin, foie gras carpaccio with strawberries, raspberries and balsamic vinegar, followed by soya sprout, pine nut and risotto with parmesan and truffle, among many. The new dishes of the 42 Degree menu are available now at Aqua.

Aqua, 29/F – 30/F, One Peking, 1 Peking Road, Tsim Sha Tsui; +852 3427 2288

 

Related Stories

Shells And Coins: 7 Brands Nailing This Season's Hottest Trend

August 30, 2018 | BY Jasmine Wong

photo_library

Gonpachi Launches New A La Carte Menu

Promotion: July 18, 2018 - July 17, 2019 (296 days left)

How To Get Meghan Markle’s Best Summer Looks

August 22, 2018 | BY Jasmine Wong

5 Sports-Luxe Men's Essentials For Summer

August 17, 2018 | BY Ben Fitzgerald

photo_library

10 Chic Summer Dresses You Need This Season

August 6, 2018 | BY Jasmine Wong

photo_library

3 Wavy Hairstyles That Were Made For The Beach

August 3, 2018 | BY Cherry Lai