The city’s finest eateries are shifting gear to welcome the new season where new dishes will have you feeling light and refreshed
The month of April is drawing the humidity back and before we dread about the weather, we are enjoying the abundance of spring produce arriving at our dinner table, as demonstrated in a new collection of spring dishes from the city's best restaurants this month. Here are a few of our favorites:
Épure
What: Executive chef Nicolas Boutin is set to launch new spring lunch and dinner menus for Épure. Fresh colours and flavours continue to dominate the artistically-presented plates, featuring notable specials such as Alexandre Polmard beef carpaccio, palm hearts, watercress, sorrel (lunch), Sisteron spring lamb with smoked fennel and peppermint (lunch), John Dory, noir de Bigorre ‘ventreche’ with seaweed butter (dinner) and poached and roasted suckling pig with pointed cabbage and espelette chilli (dinner). Guests can also indulge in a new array of sweets created by head pastry chef Ken Thomas, such as Piedmont hazelnut mousseline, sauce, and ice cream with light meringue and poached rhubarb, petit pois, lemon and olive oil mousseline and basil sorbet.
When: Available now
Where: Shop 403. 4/F Ocean Terminal, Harbourcity, 17 Canton Road, Tsim Sha Tsui; +852 3185 8338
Mercato
What: Mercato is heading into the new season by focusing on one particularly spring-like colour: green. The recently launched spring and summer menu introduces an abundance of greens from sweet garden peas to artichokes and kale, incorporated into an all-new collection of new dishes designed by the restaurant’s head chef Anthony Burd. Notable selections include pancetta, ricotta and spring green pizza with green chilli and herbs, ricotta agnolotti with spring vegetables and pistachio pesto, and kale salad with spring peas, soft boiled egg, and green chilli mint dressing.
When: Available now
Where: Mercato, 8/F California Tower, 32 D’Aguilar Street, Central; +852 3706 8567
Dong Lai Shun
What: The esteemed Northern Chinese restaurant at the Royal Garden is presenting a new spring collection of dishes, showcasing unique seasonal produce in light and refreshing dishes, including appetisers such as lotus root filled with glutinous rice and glazed osmanthus sugar, green bean puff with sakura shrimps, marinated black garlic and purple yams, and hot mains such as deep-fried mandarin fish fillet with sweet and sour sauce and poached vegetables with green peas. The new spring menu is available at the Tsim Sha Tsui branch.
When: Available now
Where: Dong Lai Shun, B2/F The Royal Garden, 69 Mody Road, Tsim Sha Tsui; +852 2733 2020
Ronin
What: After a successful pop-up with Shuko last month, Ronin is back to celebrate the arrival of spring with chef Matt Abergel’s new list of creations, including seafood delights such as a new sashimi platter, grilled baby squid with shishito pepper and Kyoto shichimi, and refreshing udon, peas, yuba, nama nori and Aonori panko. Ronin’s spring dishes are available during dinner service together with the restaurant’s best-selling signatures.
See more: Yardbird/Sunday’s Grocery pop-up at Upper House
When: Available Now.
Where: Ronin, 8 On Wo Lane, Sheung Wan; +852 2547 5263