Created with @eric.raty passion for sushi rice, this Hokkaido yumepirika rice is seasoned with 2 kind of akazu vinegar, and topped with freshly peeled & boiled Kuruma ebi, wasabi, prawn dashi emulsion, shiso flowers and myoga.
Unlike most Afternoon Tea sets that are prepared in advance, @arborhk goes for a fresh approach like peeling and cooking the prawns right before serving to bring out the natural sweetness and unami - just like what they would normally do.
It's also more fun & exciting in the kitchen according to @eric.raty.
Pickles - a Nordic twist for traditional sushi condiments with apple vinegar pickled young ginger, lime pickled kohlrabi, purple shiso pickled myoga, fermented gooseberry and fermented rhubarb.
Such a tantalising dish for the tastebuds before we move on to the sweets.
Who would have thought that dining limitations come with new creativity freedom for fine dining chefs to experiment ideas that are not possible before COVID-19?
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Arbor
⭐⭐ Michelin
🍽 Afternoon tea of 6 delicate courses at HK$298+
📍 @arborhk, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong
👨🏼🍳 @eric.raty
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#FOODTRAVELBABE @ Arbor
