The Weekly Dish: A Few Bites Of Luxury


February 15, 2017 | BY Wilson Fok

From the opening of an exclusive sushi bar to caviar and a French classic revisited, our itinerary this week features plenty of fine nibbles

After New Year’s auspicious feasts and Valentine’s sweet delights, we have more reasons to celebrate—from a traditional Edomae sushi omakase dinner to an impressive caviar menu. Save your appetite and mark your calendars.



From now until March 31, chef Xavier Boyer is reinterpreting a French classic – the pressed duck, or Canard a la Presse. Adopting his modern classic philosophy, chef Boyer creates three dishes from a Challans duck, from duck breast simmered in pressed blood sauce served with linguini and French black truffles Martell Cognac duck jus; crispy leg confit with truffle salad, and clear broth with seasonal vegetables. The Gaddi’s chef’s pressed duck is priced at HK$2,680 for two, and available from now until March 31, with one-week advanced reservations.

Gaddi’s, 1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6763.

Four Seasons Hong Kong


Celebrating the wonder of caviar, The Lounge at Four Seasons is launching a new caviar menu featuring refined signature dishes created by the hotel’s executive chef Andrea Accordi. Guests can start the meal with a sample of either golden Kaluga caviar or the browner pearls of Baikal caviar, complete with buckwheat blinis and seasoning; as well as seafood appetisers and larger mains, topped with the fine fish roes. The exclusive caviar menu is available from February 17 to 28 during dinner service.

The Lounge, Four Seasons Hong Kong, 8 Finance Street, Central; +52 3196 8888



Umi is the latest opening from Le Comptoir group that also operates Djapa, The Ocean, and neighboring Bibo, and is a 10-seat sushi bar with minimalist décor and promises to deliver a traditional Edomae sushi experience. Taking the helm is executive chef and experienced sushi master Yukio Kimijima, whose decades of experience help him create the restaurant’s omakase menu, featuring appetisers and an array of Edomae sushi showcasing fish and seafood imported daily from Japan. Reservations can be made for two seatings: 6:30 pm for the first and 8:30 pm for the subsequent session. Omakase dinner is priced at HK$1,588 per person, with seafood availability varies by way of seasonality.

Umi, Shop 3, G/F, 159-163 Hollywood Road, Sheung Wan; +852 2956 3177