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Zuma Hong Kong celebrates Chinese New Year and Valentine’s Day in style

January 31, 2019 Dining No Comments Email Email

Celebrate all kinds of love this February at Zuma Hong Kong. The annual Valentine’s Day tasting menu is only available on Thursday 14 February featuring a refined multi-course journey while special editions of the Baikingu and Yashoku brunches will be offered during Chinese New Year on 6, 7 and 9 February respectively. Executive Chef Oscar Luzon de Arcos and his team continue to showcase their dedication to contemporary Japanese cuisine to provide guests with an outstanding culinary experience.

Ring in the new year with spectacular lion dances at brunch

Celebrate the Year of the Pig with a special edition of the beloved Baikingu brunch and free flow champagne, wine, sake and beer available from 11am until 4:30pm on 6 and 7 February [HKD838 per person; HKD250 for children ages 4 to 10]. Traditionally, it is auspicious to serve fish for Chinese New Year – guests are free to choose the grilled Hamachi kama with lemon and sea salt or the teriyaki salmon fillet with sliced pickled cucumber as their main course option. With an extended 2.5-hour seating and a wide selection of hot and cold starters, tempura, sushi and sashimi, the Baikingu brunch is the best occasion to indulge with friends and family.

Apart from the palatable Baikingu brunch, extend the celebrations at the one night only Year of the Pig edition of Yashoku, Hong Kong’s only night brunch, from 8pm until 11pm on 9 February [HKD880 per person]. Both brunches will feature a theatrical lion dance performance to add to the festive atmosphere, ensuring guests begin the new year with prosperity and good fortune.

An indulgent Valentine’s Day
Starting with a chili passion fruit martini to tantalise the taste buds on Valentine’s Day, Zuma offers two multi-course tasting menu options [HKD980 per person or 1,380 per person for the premium tasting menu]. The signature tasting menu begins with crowd-favourite dishes such as thinly sliced sea bass with yuzu and seared salmon with lime shiso soy followed by a fresh sushi and sashimi platter. The experience continues with the must-trymiso marinated black cod wrapped in hoba leafsea bass tempura with tentsuyu sauce and a refreshing avocado salad with tenkatsu and spicy lemon dressing.

Meanwhile the premium tasting menu features Japanese wagyu tataki with black truffle and the indulgent seared toro with caviar and black truffle. A chef’s selection of premium sushi and sashimi is served with a luxurious 15g serving of Kristal caviar before the hot dish courses arrive. Enjoy lobster tempura with ponzu and wasabi sauce along with the Chilean sea bass with green chili ginger dressing, and finish with the premium Japanese wagyu saga sirloin, a4 grade with yuzu tahoon and fresh wasabi – paired perfectly with tender stemmed broccoli with moromi miso.

To cap off the special evening, legendary Head Pastry Chef Eddy Lee, who started in Zuma London where it all began with co-founder Rainer Becker, has created a delectable rose and raspberry snowball with crispy praline chocolate cake, beautifully plated to ensure guests finish the night with the perfect combination of rich and refreshing flavours.

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