That winter chill has set in, and there’s no escaping it til spring graces us with her presence. These next few months are going to be all about the hearty, homey dishes that keep the cold from seeping into our bones. Thankfully, we’ve got a handful of new warming winter menus to get you through the iciest of months.
Sakemate
Chef Gabo (Anarkia) recently revamped the menu concept at Sakemate, adding his own personal twist to the Nikkei Japanese-cum-Peruvian plates. The team is also updating the wine list, offering a wider variety with more pocket-friendly options, plus monthly wine pairing dinners.
Image by Sophie Steiner/That's
First up is the destined-to-be-wanghong Gion Toast (RMB118) – a brown sugar speckled brioche French toast stuffed with luscious foie gras and gold uni, gilded with Yunnan black truffle.
Presented in a custom-purposed contraption whereby smoking Cherrywood rests below, the essence of a floral campfire hits you like the treacly smoke of a Havana cigar.
Image by Sophie Steiner/That's
The rolls and tiraditos at Sakemate are a must. There’s the colorful Salmon Make Acevichado (RMB148), with salmon and tuna marinated in tiger milk, surrounded by sticky rice, and coated in seaweed powder and cancha (Peruvian toasted corn nuts), adorned with gleaming beads of ikura resting at the apex.
Dollops of avocado chili cream surround the roll, so each bite gets an added shmear of buttery spice.
Image by Sophie Steiner/That's
The delicate Futomaki Sushi Roll (RMB128) sees the menage a trois of salmon, tuna and white fish, all accented by avocado, an encircling ribbon of refreshing cucumber and caviar for a cleaner, more straightforward bite.
Image by Sophie Steiner/That's
And then there’s the Tiger Roll (RMB148), a bastardized piece of sushi that involves a large cube of cream cheese coupled with salmon and avocado. A light tempura battering coats the outside, enhanced by a tangy drizzle of unagi sauce.
Image by Sophie Steiner/That's
Although not necessarily new, the snapper Ceviche (RMB158) is a best seller for a reason. The large chunks of fish are coated in a slick tiger milk sauce, mixed with crunchy corn nuts, fresh corn, and a large chunk of steamed sweet potato to balance the heat.
Image by Sophie Steiner/That's
Three hundred grams of Australian tenderloin is served as the Lomo Saltado (RMB358) atop crunchy shoestring potatoes and capped with a sizzling fried egg.
A bright pop of herbaceous citrus from the chimichurri sauce cuts through the steak’s glistening cross-section of charred fat that melts into the potatoes for extra sinful salinity.
Image by Sophie Steiner/That's
Continue the indulgence with Tempura Fried Ice Cream, a scoop of vanilla bean battered, fried and dusted with chocolate flakes. It’s as good as it sounds. No, we take that back – it’s better.
See a listing for Sakemate
Sui Tang Li
Sui Tang Li’s Chinese New Year menu – curated by Chef Tony Ye, a veteran with more than 20 years of experience – is out from now through February 6. Available in set meals for six (RMB7,888), eight or 10 diners, the offerings this year are noticeably lighter, with an emphasis on seasonal produce.
Image by Sophie Steiner/That's
Cold dishes begin with Preserved Tomato resting in a salted plum spiked crushed ice.
Image by Sophie Steiner/That's
Then there is Pan-fried Bean Curd topped with circles of Yunnan black truffle.
Image by Sophie Steiner/That's
Crunchy Hazelnut Foie Gras is best consumed shmeared across mini Iberian ham scallion oil pancakes, a fluffier alternative to the commonly consumed breakfast street food staple.
Crispy Liang Xi Eels are coated in a sticky sugar and vinegar sauce, contrasted by the refreshing Micro Green Salad with shreds of 5J ham.
Image by Sophie Steiner/That's
A warming soup of Double-boiled Fish Maw and matsutake is a delicate appetizer teaser to prepare the taste buds for what’s to come.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Steaming plates arrive next, full of Stewed Goose Web with morels and shrimp paste, soy sauce Braised Xinjiang Lamb with soft arrowhead mushrooms, and a heaping portion of Steamed Yellow Croaker, resting in 10-year aged rice wine.
Image by Sophie Steiner/That's
Following the mains comes as an array of sides, like Wok-Fried Winter Green Cabbage, sautéed with bamboo shoots and dried river shrimp.
Image by Sophie Steiner/That's
And Wok-Fried Abalone – with clams and crunchy peanut sprouts, also known as longevity sprouts, a healthy superfood.
Image by Sophie Steiner/That's
For an extra dose of good fortune, niangao rice cakes are steamed then fried for a crispy exterior giving way to a subtly sweet and sticky inside, served with an Eight Treasure Sweet Soup.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
For CNY, there are also a few seasonal sippers, including Xi Qi (RMB88) with a cornucopia of fruits – pear vodka, banana, aloe, lime and grapefruit tonic – or Tiger Knot (RMB88) featuring SG Shochu Kome, Fernet, lychee, apricot chrysanthemum buds and aquafaba for a fluffy finish.
Many of the dishes will only be available from now through Chinese New Year, so act fast to get in all those bites of luck and prosperity.
See a listing for Sui Tang Li
Highline
Along with launching a new brunch, lunch and dinner menu (and soon to come cocktail menu by Michael Chen), Highline is also offering themed afternoon tea sets.
Image by Sophie Steiner/That's
Getting into the holiday season, from now through the end of February, the CNY Afternoon Tea Set is available on weekdays from 2.30-5pm for RMB298/2 persons, including a choice of coffee (Americano, espresso, cappuccino or latte) or tea (jasmine, green, Earl Grey, English breakfast or peppermint).
For an extra RMB48, switch to a glass Agusti Torello Mata cava, because daytime bubbles is never a bad choice.
Image courtesy of Highline
The restaurant (both indoors and out) has been decked out in 158 red lanterns that emit a crimson glow, while the set covers both sweet and savory, utilizing seasonal ingredients while also showcasing Chinese New Year flavor staples, like black sesame, red date and chestnut.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
The savories mimic a few of the newer menu items, with offerings spanning Mushroom & Squash Croquettes filled with Carnaroli rice, parmesan and truffle aioli atop a flaky filo crust; fresh Citrus Cured Salmon with avocado, sour cream and beads of salmon roe; Smoked Duck Breast Toast on a piped horseradish aioli brioche toast finger; and Wagyu Beef Sliders – a comfort regardless of season – with cheddar cheese, caramelized onion and arugula.
Image by Sophie Steiner/That's
The sweets are where the festive CNY vibes really come through, with an actual glazed Hongbao Cake – a decorated sponge cake drizzled with vanilla raspberry mousse atop a chocolate biscuit.
Other sugary delights include a Red Date Cupcake swirled in chestnut cream and a dot of sweet cherry gel; Black Sesame Mochi – a glutinous rice ball filled with black sesame mousse; Strawberry Cheesecake; and a Happiness Macaroon – an almond macaroon stuffed with dark chocolate ganache and passion fruit caramel, topped with a white chocolate disk painted with a fu character for good luck and prosperity in the coming Year of the Tiger.
Image courtesy of Highline
All afternoon tea sets (and all purchases) from now through CNY come with one free hongbao per guest, each filled with an array of prizes.
Expect to win everything from a free glass of wine through a free flow brunch for 10 people! No one walks away empty-handed during this season of giving.
See a listing for Highline
[Cover image by Sophie Steiner/That's]
Got an F&B company you would like to promote? Contact us by email on billyxian@th
0 User Comments