With the summer heat in full force, Zuma Hong Kong celebrates the season with an addition of new dishes, as well as introducing two refreshing cocktails to cool you down throughout the year’s hottest months.

The new dishes embrace the hot season by showcasing the peak harvest of fresh produce and ocean catches, prepared into picture-perfect plates. Crispy Mazara red prawn with chilli sour dashi is a delicate art with its combination of golden kataifi layer and luscious filling, followed by a note of enticing spice to whet your appetite. For dessert, head pastry chef Eddy Lee has prepared poached Japanese white peach on almond biscuit, raspberry and lychee with yoghurt ice cream, a mouth-watering blend of fragrant flavours and textures to put you in the mood for summer.

Zuma Hong Kong’s new intriguing libations are crafted with delectable fruitiness to tackle the sweltering temperatures, which include Japanese Paloma, a delicious cocktail that uses milk-washed technique to clarify strawberry infused Casamigos tequila and mezcal, mixed with chili pepper, yuzu, pink grapefruit soda to marry the bright flavours and unique characters of tequila; Oriental Spritz is a hybrid of Roku gin and a zesty aroma of makrut lime, rosemary and kumquat Campari reduction, alongside the fizziness of homemade sparkling sake.