Chefs-D’Oeuvre: The Most Premium Ingredients Around Town

Our indulgent menu this month focuses on the premium ingredients that are increasingly finding their way into Hong Kong’s most creative kitchens.

HUE Dining

After hosting an event with Investment New South Wales and Meat & Livestock Australia, Mod-Oz restaurant Hue Dining’s new chef Ramsey Wong has retained the function’s star – Margra lamb – for his new menu. The white-haired, wool-less bovid is a new breed known for its micro-marbled finish and the low melting point of its fat – just 28 degrees Celsius – which means it need never be overcooked. Extraordinarily tender and succulent, it’s set to shine all over again at the harbour-view establishment. 

Noi

Noi at Four Seasons Hotel Hong Kong needs little introduction. Led by chef Luigi Troiano, the modern Italian fine-dining restaurant earned a second Michelin star this year, and its latest menu features a brilliant homemade pasta with Gambero di Mazara, a rare red prawn found only in the Mediterranean at a depth of 700 metres. It’s also the only red shrimp in the world to be certified bisulphate-free. To truly elevate the crustacean’s flavours, the dish is finished with sansho pepper pesto and a Vin Jaune sauce. 

Racines

As it’s owned by a pair of chefs from Southern France, it’s no surprise the one-Michelin-star Racines sources many of its ingredients from the country. A standout this month is the Brittany pigeon, flown in direct from northwest France. Because of the region’s cool climate, pigeons there are usually well-fed and grow to around 650 grams, with meat that boasts a wonderful balance of flavours – from the bitterness of aubergine, dry olives, capers to the slight sweetness of liquorice. A simple, Gamey delight.

Henry

As Bayfare Social chef de cuisine Jorge Vera Gutiérrez now helms Henry, the Rosewood Hong Kong’s steakhouse, naturally a new menu has arrived. Among the restaurant’s exceptional selection of cuts is the Cowboy ribeye, USDA Prime-certified and sourced from 44 Farms in Texas, a 115-year-old ranch raising high-quality cattle free of hormones, antibiotics and other additives. Henry dry-ages its Black Angus beef in-house for a minimum of 30 days, which ensures both tenderness and maximum beefiness.

Caviar House & Prunier

When focusing on top-quality ingredients it’s hard not to mention caviar – and at Caviar House & Prunier, the team elevates the fish eggs to another level entirely. The restaurant offers a broad selection that ranges from more accessible to premium options, all of which are sourced from its own fishery in France. We’d go for the St James, a caviar developed specifically for British royalty, but if you’re looking for something even loftier, of course there’s always Beluga.