Revamped Menu Takes Diners from Bali to India through to Xinjiang and more
(Hong Kong, 25 June 2019) — When we think of Asia, a diverse array of countries, cultures and cuisines come to mind. It is this distinct yet dynamic foodscape that has always remained at the culinary core of Hong Kong’s sky-high dining destination, CÉ LA VI. This summer, the 24th-floor restaurant unveils not only a newly developed a la carte menu, but also a brand new Executive Chef that looks to expand its menu’s horizons.
Hailing from the United States, Chef Conor Beach has worked in Hong Kong for over six years and travelled extensively in order to perfect his technique and approach to Asian cuisine. Already well-versed in many of the vibrant flavours of the region, Chef Conor brings his European training, meticulous disposition and commitment in the form of more sustainable cooking to the table.
The menu has been revitalised with over 20 new dishes that aim to give guests an experience that spans across Asia. Guiding diners from Indonesia to coastal Japan and even Xinjiang in China, the dishes draw inspiration from these countries, and use local or regional produce where possible, for the most colourful and creative cuisine.
Highlights include refreshing appetisers such as Smoked Ikura; a bite-sized buckwheat tart filled with creamy coconut and lemon balm, crowned with grilled coconut and coral-coloured pops of smoky salmon roe. Demonstrating layers of unique flavours and textures, this dish harnesses the flavours of Korean buckwheat, Japanese seafood and coconuts that line much of Southeast Asia. Another small plate to induce the immediate pick-up of chopsticks is the Bonito Tataki. Much like mackerel, this meaty fish is a product of the season and can only be caught on calm nights from now until October. Lightly seasoned and torched, the bonito is served with a punchy Balinese sambal matah sauce made with lychee, lime, chili, lemongrass and shrimp paste, as well as a homemade rice cracker dusted with salty egg yolk.
To follow, guests can share a variety of larger plates to get an assortment of bites. Vadouvan Tempura is a likely top pick, with crunchy Japanese tempura-battered prawns, pumpkin and maitake mushrooms on a bed of sweet and spicy curry of French Indian origins. A Balinese classic of Pork Sate Lilit is also bound to get excite diners with its perfectly grilled minced pork satay on lemongrass skewers dunked in a lively chilli and tomato sambal.
The meaty part of the meal begins with Grilled Jumbo Quail, which whisks us away to the islands of Northern Thailand. Drawing inspiration from authentic Thai Gai Yang, the dish uses large Australian quails marinated in a summery mix of coriander and lime before it is barbecued to golden brown perfection and served with a Thai pineapple nahm jim sauce.
At CÉ LA VI, Beef Rendang is taken to the next level with prime wagyu meat cooked tenderly in five different types of coconut for depth of flavour. The succulent beef rib is served with pickled vegetables, adding a touch of refined richness to the vivid flavours of Indonesia. Guests can then round off the mains with the ultimate communal dish derived from North-West China, the Typhoon Xinjiang. Created with the finest New Zealand Te Mana lamb shoulder, this dish is paired with spiced garlic, peppers and pancakes to wrap the substantial pieces of marbled meat before dipping it in sweet goji sauce.
Not forgetting the vegetables, a Seaweed & Tofu Salad transports guests to the seas surrounding Japan. Using three different types of seaweed including samphire which adds a distinctive burst of umami, the salad is dressed to impress with an intensely-flavoured tosazu made up of soy sauce, vinegar and bonito stock. It’s also layered with a sprinkle of sesame and horseradish cream for a swift kick around the subtleties of the salad.
But it wouldn’t be a full festival of Asian flavours without dessert. Presented in the form of a Tropical Escape, the first option is young coconut loaded with a lush vanilla panna cotta alongside a lychee granita, tangy passionfruit curd and sweet mung bean crumble. Or for more distinguished Southeast Asian flavours, the Sesame & Pandan delivers a white sesame cake with airy pandan mousse and luscious black sesame butter, cut through with zesty kumquat.
Available from the a la carte menu for lunch (12:00-2:30pm) and dinner (6:00-10:30pm), CÉ LA VI is now serving the new items on the menu.
*All prices are subject to 10% service charge.
Download high-resolution dish images here
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Issued by GHC Asia on behalf of CÉ LA VI Hong Kong
For media enquiries, kindly contact:
Shirley Lai | +852 3163 0116| [email protected]
CÉ LA VI Hong Kong – 25/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
Occupying the top 3 floors of the striking California Tower in Lan Kwai Fong, Central – CÉ LA VI is located in the heart of the city; offering one all-encompassing destination for eating, drinking and relaxing in Hong Kong. 25 stories high, the stunning open-air Sky Deck bar is complete with 360-degree views of the surrounding iconic skyline. The stylish Lounge leads the party scene – a place to see and be seen and the acclaimed contemporary Asian restaurant offers a varied menu of inventive and bold modern Asian flavours.
For more information or table reservations contact: +852 3700 2300
Or the Guest Relations Team on: [email protected]
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