Seasonal menu changes at Andō, TCA+ Delivers and more

Take a break from the hubbub of takeout you ordered last week and head out for a true restaurant experience this week. They still exist! Not without sanitized hands, two per table and all with care, of course.

To inspire another long week of working from home, here’s a little help from our F&B friends to bring back a normality that goes beyond eating from your office sofa: A new seasonal menu at Andō one-star (set your reminders: reservations are open tomorrow, March 1, at 12 p.m.), the refined specialties of the Franco-Japanese steakhouse, BIFTECK and Plated Afternoons from the Black Sheep restaurants with Carbone, Le Garçon Saigon and Fukuro.

But if you’d rather stay home, having bought a whole new set of cutlery and crockery to keep up with the long hours of breakfast, lunch and dinner at home, we understand. The Coffee Academics has just rolled out its own delivery service, TCA+ Delivers and RŌNIN and Yardbird are making delicious takeaways that will taste great wherever you sit.

Andō presents a new seasonal menu

Agustin Balbi’s Andō has garnered a list of adoring fans, phone reservations, and Michelin stars since it opened in 2020, and that list will only grow. Known for the Argentinian chef’s Japanese-influenced Spanish cuisine, the menu is a collection of Chef Agustin’s childhood flavors inspired by his lolahomemade dishes.

Tokyo-trained chef Agustin – who has experiences at 2-Michelin-star Zurriola, 3-Michelin Nihonryori Ryugin and 2-Michelin Michel Troisgros – continues an innovative new menu for the season that embraces both his training and his roots. He understands the Tardes In Palermoa starter of French blue lobster with cauliflower and Kristal caviar in a roasted piquillo pepper sauce; Que Raro Este Flana savory version of the typically sweet flan made with Japanese Ama Ebi and steamed clams in chawanmushi egg custard; Medio Mundo, line-caught sea bass served with white beans, Japanese nameko mushrooms and smoked Spanish bacon; and Risas Del Jardinan Argentine Hereford beef dry aged for 21 days.

The gourmet signature of the menu Sin Lolamakes a return, of course, where the Andō version of the traditional Spanish arroz caldoso now features Hokkaido Yumepirika Brittany blue lobster rice, cecina, snow crab and chilli. Composed of six or eight courses, the menu ends with Mi Domingo Favoritoa wagashi-style dessert of garrapinadamaple syrup and caramelized pecans.

Andō1/F, Sumptuous Central, 52 Wellington St, Central, Hong Kong, 852 9161 8697

Coffee Academics TCA offers+

This morning cuppa brew is always essential when working from home, if not more so to keep you from crawling under the covers the moment the alarm goes off. To make WFH mornings a little bit better, The Coffee Academics is launching TCA+ Delivers, an in-house extension for home delivery across the city. And that also includes you, dear friends of Kowloon and the New Territories. Ultimately! In addition to beers and coffee retail products from the cafe, including drip bags and coffee capsules, TCA+ Delivers will serve a selection of pre-curated combo sets and a la carte menus of specials for breakfast, brunch and snacks including laksa pasta, lobster roll and crab avocado salad.

Ordered here.

Afternoon at the Black Sheep restaurants plate

During fifth wave days, dinner is the new lunch. Keeping up with the times, Monday and Tuesday night Plated Series specials of Black Sheep Restaurant Week also made the switch. Presentation: plated afternoons.

new meal on February 28

Carbon Comfort Club

Hearty, home-style Italian New York dishes will do the trick to provide some comfort during these times. Chef Jack Carson whips up an easy-to-love lunch menu among all-time favorites among tasty newcomers, including the signature spicy vodka rig (duh, what else?), Beets Siciliano and chop pork and peppers. A new Ferrero Rocher cake joins the classic rotation of New York carrot and cheesecake carts — you’ll be back next week just for that, I promise.

Carbon9/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +825 2593 2593

Fukuro Hirugohan Omakase

Night owls who are currently missing their regular SoHo joint, Fukuro, will be glad to know that head chef Shun Shiroma and his team are back. This time they will serve the delicious flavors in daylight. Featuring an all-new selection of izakaya-style dishes from expertly sliced ​​sashimi and creamy Ohitashi spinach, it includes yuzu kosho flavored crab pie and buckwheat risotto tossed in a medley of fresh seafood, including clams , scallops and cod.

fukuroG/F, 1-5 Elgin Street, SoHo, Hong Kong, +852 2333 8841

The Boy Saigon Noon in Saigon

If a midday getaway away from home is what your Monday and Tuesday needs, make it lunch at Garçon Saigon. Chef Theign Yie Phan’s vibrant Vietnamese dishes were prepared on a special afternoon menu featuring restaurant staples, including Goi Du Du Bo Kho dried beef salad with green papaya and Bo Luc Lactender shaken beef served with rice vermicelli, served with an off-menu egg soup, Sup Cua.

The Saigon BoyG/F, 12 Wing Fung Street, Wan Chai, Hong Kong, +852 2455 2599

Plated Afternoon is available until the end of March.

Dry-aged specialties at BIFTECK

new meal on February 28

Instead of grabbing your own steak dinner at home, leave it to the professionals — plus, no cleanup afterwards. The executive chef of French-Japanese steakhouse BIFTECK, Ken Kwok, integrates his Japanese, French and Italian background into a menu that offers a whole new perspective on steakhouse dining. A strong point is dry aging: BIFTECK dry ages its cuts in its own dedicated dry aging chamber. Adding four new dry-aged specialties to the menu, it includes 60-day dry-aged WBI US grain-fed Angus OP prime rib served with bone marrow sauce; Belgian beef tartare aged 35 days accompanied by seaweed crisps; 15-day dry-aged Australian Wagyu tongue steak; and a unique 10-day dry-aged French pigeon served with a salad of foie gras and gem lettuce.

STEAK23/F, QRE Plaza, 202 Queen’s Road East, Wanchai, Hong Kong+852 2246 8805

This week at home:

  • RONIN offers “Home-akase” takeout, which also means the intimate izakaya will pack bento-style boxes with its fine selection of Japanese dishes, including seasonally fresh sashimi, sushi and hand rolls. Also inside is an ornate crab topped with uni, grilled seasonal fish and fried seasonal fish and vegetables and whatever you choose. They will also do a la carte. Ordered here. RONING/F, 8 On Wo Ln, Sheung Wan, Hong Kong, +825 2547 5263
  • There’s a whole charcoal-grilled chicken at bird yard, who, for now, are swapping yakitori sticks for a whole triple yellow chicken with their new take-out set. It comes with a host of mouth-watering sides, including miso onion sauce, blatant hot sauce, green sauce, Yardbird Caesar, Brussels sprouts, sweet corn, tater tots and mushroom rice. Beats everything you think you have tonight. Ordered here. bird yardG/F, 154-158 Wing Lok Street, Sheung Wan, Hong Kong, +852 2547 9273
Hero image courtesy of RŌNIN

Source link

Previous Food Grade Glutathione Market Forecast by 2030
Next Sartorius, Corning, STEMCELL Technologies, LubioScience – corporate philosophy