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Weeknight Enjoyable Eating at French-Japanese WHISK

Weeknight Enjoyable Eating at French-Japanese WHISK


Akita Omasake and New Wednesday Wagyu & Wine Plus, Collector’s Evening Each Monday for Wine Aficionados

(6 March 2024, Hong Kong) Progressive French-Japanese restaurant of The Mira, WHISK, introduces much more decisions for a enjoyable weeknight for tremendous eating lovers encouraging discovery of wine and sake along with its inventive craft on the desk by Rising Star Chef William Lau. The 2 new menus which might be loved on chosen nights solely embrace well-liked OmaSake with contemporary seasonal specials comparable to Bouchot Mussels Chawanmushi and all-new sake choice from Japan’s snow nation, Akita, in addition to model new Wednesday Wagyu & Wine marrying marbled cuts with full-bodied wines of the Previous World to mark the midweek. Each menus priced at wallet-friendly HK$1,188 for 2 visitors together with a bottle to share are much more enjoyable to take pleasure in in a bigger, even group of pals with extra wine or sake decisions on the desk to match.

Adding fun of discovery to fine dining WHISK presents new weeknight dinner menus featuring themed selection of sake from Akita Prefecture and Old World wines
Including enjoyable of discovery to tremendous eating WHISK presents new weeknight dinner menus that includes themed choice of sake from Akita Prefecture and Previous World wines

Desk bookings for Wednesday Wagyu & Wine and OmaSake dinner can be found by way of Mira e-Store with service cost waived: www.mira-eshop.com.

WHISK Wednesday Wagyu & Wine

WHISK’s Wednesday Wagyu & Wine would possibly grow to be anybody’s new, good excuse to fulfill over marbled cuts and a bottle of crimson wine to share however you’d be unsuitable to suppose it’s one other steakhouse affair.

Ranging from simply HK$1,188 for 2 visitors with a good-looking bottle of wine included, this new 4-course dinner menu crafted with French-Japanese aptitude options Polmard Beef Tartare with heart-shaped Nori Waffle ready with Raspberry Koji Shichimi and Miso Cured Egg Yolk, adopted by Australian Oxtail Wagyu Ravioli with Air-dried Ham and Smoked Butter Farm, and a young Wagyu Brief Rib in Yakiniku Sauce with Crispy Potato and Kale. The tender beef for the hand-cut tartare comes from a luxuriant Parisian butcher, who rears his personal wagyu inventory and for additional indulgence, it might probably even be dashed with a beneficiant serving of Petrossian Royal Ossetra Caviar (complement applies). In the meantime, the primary course might be upgraded to a meticulously crafted Wagyu Pithivier hiding do-it-yourself seaweed, kale and berries, and Agria potato puree (add HK$488).

All inventive dishes ready by Chef William Lau pair splendidly with a alternative of full-bodied crimson wine bottles from the Previous World pre-selected by the sommelier starting from daring Bordeaux or traditional DOCG Chianti included within the menu worth to classy Burgundy and temperamental Rioja, at a complement. There may be even a bottle of Chateau Musar from Lebanon’s Bekka Valley to choose.

TMHK Whisk Wagyu & Wine - Tartare
TMHK Whisk Wagyu & Wine – Tartare

WHISK’s Wednesday Wagyu & Wine set menu is offered from 13 March 2024 at dinner solely, from 6:30 p.m. to 10 p.m.

OmaSake Dinner Each Tuesday & Thursday, Introducing Akita Sake Choice

WHISK’s sommeliers repeatedly seek for thrilling sake choice to introduce to returning visitors and sake fanatics. With 6 decisions on their shortlisted choice from, Akita Prefecture, part of Japan’s “Snow Nation”, which will get its essence from remarkably pure ice-cold water coming from snow-capped mountains and regionally grown Akita Sake Komachi rice, one may think about returning weekly to attempt all of the picks showcasing versatile expressions of Japan’s nationwide delight.

TMHK Whisk Wagyu & Wine - Wine Selection
TMHK Whisk Wagyu & Wine – Wine Choice

The newest 4-course dinner menu options umami-rich and velvet-smooth cloudy sake Kita Akita Nigori which is aged beneath the snow and tastes greatest served sizzling. It’s so good it has obtained 4 gold awards within the heat sake class on the Nationwide Scorching Sake Contest (2016 – 2019). Various decisions embrace top of the range Dewatsuru Hisho-No-Mai Junmai Daijingo (add HK$250) that’s aromatic on the nostril and stylish on the palate making it an ideal pairing for the pristine French Bouchot Mussels in silky Chawanmushi with Gingko created by Chef William Lau as a gourmand twist on a comforting Japanese staple. The menu concludes with irresistible dessert of Amber Walnut Crème Brûlée or different Scorching Hojicha Soufflé Tart with Smoked Ice Cream (add HK$188 for two) which marries French cooking strategies and Japanese flavours in an irresistible approach.

Obtainable on each Tuesday and Thursday evening solely, from 6:30 p.m. until 10 p.m., this expertise ranging from HK$594 per particular person (for two visitors minimal) features a 4-course dinner set with a bottle of sake to share.

Collectors’ Evening: Each Monday

Devoted wine afficionados may additionally select to convey their very own treasured vintages to uncork with pals with out the corkage price (HK$350/bottle) on any Monday and Tuesday evening, making it a compelling motive to dine out proper after the weekend.

Refined interiors of the restaurant, particularly the intimate personal rooms, present a superb setting for uncorking the most recent wine acquisition in a circle of shut pals whereas skilled sommelier service ensures all treasured wines will likely be loved to the complete, together with the French-Japanese creations introduced on the tasting menu “Finesse”.

“Finesse”: Ever-evolving Degustation Menu Obtainable Nightly

WHISK Dinner Menu Finesse_Char-grilled Lobster Narutomaki
WHISK Dinner Menu Finesse_Char-grilled Lobster Narutomaki

A showcase of artfully introduced French-Japanese craft on the desk, WHISK’s ever-evolving dinner menu “Finesse” is a motive to go to by itself. The ten-course menu, additionally accessible in a trimmed 6-course model – contains all of the must-try dishes from Char-grilled Yaki-lobster with Lobster Meat Swirl, Smoked Seaweed and Lobster Coral Sauce to Barbary Duck with Beetroot, Chocolate and Raspberry Scorching Sauce which might be upgraded into signature Pigeon with Black Togarashi Rice and Aged Balsamico (add HK$168).

The newest culinary creations of Chef William Lau embrace Petrossian Daurenki Caviar with Razor Clam and Eggplant Agebitashi, in addition to Choux Underneath the Bridge, impressed with a well-liked crab joint on the town, as a twist on the hurricane shelter model crab ready as sizzling and crispy appetiser crammed with native crab meat, preserved Okinawa chili and Japanese spring onion.

Finesse Choux Under the Bridge
Finesse Choux Underneath the Bridge

Ceaselessly altering with respect of the seasons, WHISK’s degustation menu is offered nightly, from 6:30 p.m. to 10 p.m. at HK$980 for six programs or HK$1,288 for 10 programs; add HK$480 for 4 glasses of sommelier’s choice, or HK$680 for six glasses.

Advance reserving is required. Costs are topic to 10% service cost.

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