(Left to right: The Amazon Tiradito and Tuna Picadito)
(Hong Kong, 26 April 2018) Inspired by summer, Uma Nota’s collection of ceviches are light, bright and bursting with flavour, perfect for quenching the heat of Hong Kong. So while the city’s temperature begins to rise, guests can chill at the Brazilian Japanese restaurant with a cool, crisp ceviche and caipirinha cocktail in hand.
Traditionally, the iconic South American dish “cooks” fresh seafood (without heat) from the acidity of citrus juice. But guests will find more than just fish at Uma Nota, with five punchy dishes that include classic combinations but also some new tastes and textures; where guests can opt for a vibrant plant-based dish or the freshest of ocean ingredients.
Five Flavours of Ceviche
A breezy summer evening can begin with the Tuna Picadito ($145), whilst not technically a ceviche, it’s a crunchy start to whet the appetite. Sitting on a deep fried tortilla, the tuna is mixed in a sweet and mildly spicy sriracha and chili sauce, mingled with lime juice, Japanese mayonnaise, pickled ginger and garnished with coriander and red onion for a bite that hits the spot.
The Amazon Tiradito ($115) is a new addition to the specials menu; with thinly sliced hamachi dressed in a citrusy blend of tucupi (a golden cassava juice from Brazil's Amazon jungle) and leche de tigre, or tiger’s milk. Together with coriander, spring onions and red chilli, the fresh-tasting but deep-flavoured ceviche is topped with toasted cassava flour, or farinha urarini, for crunch.
A firm favourite, Ceviche Goa ($165)is inspired by the spices used in Northern Brazil and marries fresh hamachi, shrimp and squid in a spicy and flavourful mix of leche de tigre, homemade chilli, coconut milk and curry sauce. The seafood is soft to the bite, while coconut adds creaminess to the whole dish.
Packed with nutrition, zest and a rich earthy flavour, Uma Nota’s Vegetarian Ceviche ($100) uses a variety of mushroom as the star ingredient. Using brown button, portobello, oyster, shiitake and enoki mushrooms; the dish is combined with crunchy palm hearts and red onion, tomato, morones salsa and smooth avocado, finished and served with Japanese nori.
Made with scallops, coconut milk, freshly squeezed orange juice, red chilli, coriander and mint, the Scallop Tiradito ($145) unites sweet, tangy and spicy flavours in one, for a refreshing dish brimming with flavours of summer.
All washed down with some of Uma Nota’s ice-cold caïpirinha cocktails, created with cachaça (Brazilian sugar cane rum) and fresh fruit. São Paulo’s summer just arrived in Hong Kong.
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About Uma Nota
Uma Nota is a modern boteco, which in Brazil is traditionally known as a meeting place for those looking for a refreshing drink and good street food in a fun, easy-going setting.
Nestled at the corner of Hollywood Road and Peel Street, the Brazilian Japanese restaurant & bar brings São Paulo’s Nipo-Brasileiro street food and cocktails to Soho.
Offering a unique twist to a long heritage of Japanese migration to Brazil, the restaurant has adapted a menu to include local ingredients featuring dishes that combine Japanese cooking techniques with fresh, authentic and unique São Paulo flavours.
Uma Nota is unpretentious, open-minded, and lively. This is reflected in its design, its food, its drinks and its vibe; playing music that is a mix of both old school and modern Brazilian, Latin and International beats.
Images:
Scallop Tiradito Ceviche Goa Vegetarian Ceviche
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