New York Style meets Asian Flavour and Substance with New CÉ LA VI Executive Chef
(Hong Kong, 8 November 2017) – Inspired by his time in New York, at one of the world’s most acclaimed Japanese restaurants, Executive Chef Jason Au brings a fashionable flair to CÉ LA VI and a freshness to his plating style teamed with meticulous Asian flavours.
The new à la carte menu is available for lunch or dinner; featuring vibrant seafood and meat dishes as well as creatively constructed desserts.
Light dishes abound the new menu, with guests being able to work their way through a number of clean and crisp smaller bites as well as larger dishes perfect for sharing.
Chef Au prides himself on visiting the local markets daily to cook with the seasons; sourcing the best produce at the height of its flavour but also to find inspiration for his dishes.
Seafood showcased on the menu includes the Storm Shell (HK$158) adishwithfresh clams sourced directly from New Zealand, steamed with saké instead of white wine, dressed in a tangy yuzu and pepper sauce or Softshell Crab (HK$158) lightly fried in Japanese batter atop watermelon cubes marinated in a sweet flavourful ponzu sauce.
Followed by the flavourful Sautéed Lobster (HK$458) from Boston which is pan-fried with asparagus and shitake mushrooms in a wasabi, garlic and saké butter, Roasted King Crab Uni (HK$398) using Alaskan crab leg covered with a golden uni miso sauce or Japanese Seared Snapper (HK$228) with crispy golden fish, served on top of a coriander and green chilli vinaigrette.
The meat dishes such as the French Duck Breast (HK$258),is cooked Japanese tataki style, with the duck lightly seared and sliced delicately; accompanied by a wasabi pickled ponzu sauce with Japanese negi onion, fried garlic and crispy duck skin. Prepared similarly, the Australian Angus Filet Mignon (HK$288) uses Australian grain fed Angus with punchy cucumber kimchi.
Highlights from the desserts include the Coconut and Cinnamon Tart (HK$158) which gives diners a layered experience; eaten in succession the molten tart has two layers with mango and cream cheese enclosed in a buttery pastry, followed by a mango and umeshu plum gel salsa and coconut lime ice cream to finish. Guests can also savour the Mojito Mousse (HK$158), an olive oil sponge, with bright lime mousse and a white chocolate, rum cremeux centre or the White Chocolate Junami Saké Tempura (HK$158) made with saké cream, umeshu and shiso jelly along with fresh fruit, shiso leaf ice cream and toffee candy.
A home grown talent from Hong Kong, Chef Au brings over fifteen years of diversified culinary experience from some of the world’s major food capitals including New York, Dubai, Beijing and Hong Kong, where he perfected his skills in Japanese cuisine, but also techniques and styles from all over the world, including Mexican and French cuisine.
*All prices are subject to 10% service charge
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Issued by GHC Asia on behalf of CÉ LA VI Hong Kong
For media enquiries, kindly contact:
Fontaine Cheng | (852) 2810 0532 | [email protected]
Annette Wong | [email protected]
CÉ LA VI Hong Kong: 25/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
For more information or table reservations, contact +852 3700 2300 or the Guest Relations Team on [email protected]
Images:
Softshell Crab |
Seared Snapper |
Lobster |
French Duck Breast |
Mojito Mousse |
White Chocolate Junami Sake Tempura |
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