Follow our tastebuds as we take you on a journey of the best dishes we indulged in this April 2021:

Uma Nota: Sakura Brunch

Uma Nota has introduced a Sakura brunch, celebrating its fourth birthday as well as the centuries-old festival of Hanami – a traditional Japanese custom of drinking sake under a blooming cherry blossom tree. The pretty-in-pink brunch menu begins with unlimited refills of the sakura-inspired Hanami Highball, followed by a selection of innovative sushi dishes and three new raw fish ceviches bringing a Japanese spin to its signature Brazilian style. The beautifully crafted Japanese Raindrop Cake is a stunning end to the brunch.

Uma Nota, 38 Peel Street, Central, Hong Kong

LPM Spring menu

The Meditteranean fare of LPM has had a refresh with the new spring menu. The vibrant colours of the dishes reflect the season of starting anew. The asparagus with goat cheese and shallots dressing (HK$218), highlights the sweetness of asparagus, especially apparent in the springtime. A delicious contrast of creamy cheese tops the asparagus, bringing depth to the dish.

LPM Restaurant & Bar, 23-29 Stanley Street Shop 1, 1/F, H, Queen’s, Central, Hong Kong

Teppanyaki Mihara

This newly-opened teppanyaki in the heart of Tseung Kwan O offers head chef Terufumi Mihara’s signature ‘Wa modern’ fusion cuisine in a tranquil environment. A la carte and set menus are available, featuring seasonal ingredients flown in fresh every day. The Hokkaido silver cod hobayaki stood out with the soft flaky fish highlighted by crunchy vegetables and a rich buttery sauce. Over 100 sakes, wines and shochu have been selected to accompany the contemporary fare.

Teppanyaki Mihara, The Parkside Tower 1, Tong Chun St, Tseung Kwan O, Hong Kong

L’Atelier de Joël Robuchon: The Art of Revealing Nature menu

What a meal. A triumvirate that would tickle most sybarite’s palettes, Perrier-Jouët, Lalique and L’Atelier de Joël Robuchon have come together to bring gourmands a feast for all senses. Called “The Art of Revealing Nature” this menu boasts almost ten dishes if you include the amuse bouches.

Everything from the bread basket to the coffee was delectable but some main dish favourites included the L’Oursin, an unctuous egg dish with gleaming sea urchin cream. It’s hard to beat a Japanese uni dish but it’s Robuchon so of course, the 3-Michelin starred establishment managed to deliver. What definitely enhanced the dish was the champagne pairing, which in this case is the Perrier-Jouët Belle Epoque 2012, one of the last of the vintage. There’s also La Langoustine, presented as ravioli in black truffle and foie gras sauce that paired superbly with the champagne though it’s important to remember not to mop up every last drop with bread, however tempting, because there’s the restaurant’s signature black cod, and a choice of quail or wagyu to follow. Dessert is paired with Perrier-Jouët Belle Epoque Rosé 2012, and the meal starts off with Perrier-Jouët Blanc de Blancs NV.

The meal is a delight every step of the way through, only a word of warning, don’t wear tight jeans or be prepared to undo your top button to accommodate the feast. The meal is $2,280 plus 10% service charge and should you opt for the Perrier Jouët champagne pairing (which you definitely should), that’s $880 on top. The menu runs to 30 May and is available now.

L’Atelier de Joël Robuchon, 401 Landmark, Central, Hong Kong

Castellana: La Primavera Spring Menu

Castellana presents the taste of the Italian Piedmont region via selected seasonal ingredients from around the world. Reflecting the festivities that mark the the spring harvest, Castellana’s spring menu kicks off with escargot. The menu highlight for us was the simmered Jerusalem artichoke soup topped with Atlantic monkfish. The soup comes adorned with fresh edible, a fitting nod to the season of new life.

Castellana, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay, Hong Kong

Kinship

Kinship, the home-away-from-home restaurant, has introduced a new head chef, Nelson Gonzalez. The new dinner menu provides flavours inspired partially by the South American roots of the Venezuelan-born, New York-trained chef. The crispy soft shell crab (HK$158) accompanied by a vibrant green guasacaca sauce was a fresh, crunchy start to the meal. The star of the show however was the homemade cavatelli (HK$238) with Hokkaido scallops, bacon, English peas, tarragon and lemon butter. The soft scallops and pasta are contrasted by the crispy bacon and the tart hint of lemon.

Kinship, 3/F LL Tower, 2 Shelley St, Central, Hong Kong

See also: #legendeats: The best dishes we ate in February 2021