Cover Photo: Courtesy of Cobo House

The new tasting menu allows diners to embark on a spicy journey around the world

After the successful launch of its tasting menu-only approach, K11 Musea’s Cobo House, one of the honorees of Tatler Dining’s Best Restaurants Guide Reader’s Choice Award 2020, is renewing its menu with a new featured ingredient. In the beginning, Cobo House’s menu was a celebration of eggs. In the sophomore chapter of the restaurant’s menu development, chefs Ray Choi and Devon Hou are on a journey to explore the many possibilities of spices and aromas.

There is much injustice when it comes to the portrayal of spices, in that they're often accused of overpowering or overwhelming a dish. In our opinion, in extreme cases it's more to do with a failure to handle spices in moderation. A crack of pepper, a sprinkle of cinnamon, and a cocktail blend of mixed spices and herbs can not only add vibrancy to a dish, they can also bring out or enhance the flavours of the main ingredient. Inspired by the transformative powers of spices, Hou and Choi have created a new set menu featuring four, six, and eight courses. The Spices and Aromas menu will be complemented with an exclusive RSRV champagne pairing, as part of a celebration of the champagne house naming Cobo House as the newest champagne embassy in Hong Kong, after Le Pan and Arcane.

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Four varieties of Maison Mumm’s RSRV range champagnes will pair with Cobo House’s new Spices and Aromas menu, which includes the Blanc de Blancs 2012, Cuvee 4.5, Blanc de Noir 2009, and Lalou 2006. The new spice-themed menu highlights new notable dishes such as laksa cod fish (paired with RSRV Blanc de Blancs 2012) where red chillies, galangal, tamarind, and lemongrass form a foam to complement the light fish; ten spices lamb rump (paired with RSRV Cuvee Lalou 2006) where lamb rump is marinated in a ten-spice brine before sous-vide and seared; and masala treacle gateau (paired with RSRV Cuvee 4.5) where powdered ginger sharpens treacle sponge and peanut chocolate.

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The exclusive Spice and Aroma menu is available in a four-course format at HK$688 per person; six-courses at HK$1,180 per person; and eight-courses at HK$1,480 per person. Guests can opt for a wine pairing package optional to the menu. The beverage package is priced at HK$620 for four glasses of wine, HK$850 for six glasses, and HK$920 for four glasses of RSRV champagne. 

Every palate may have different tolerance towards heat and spice levels, and chefs often proceed with caution on spices, understanding that a bigger pinch would offset the balance of a dish. As it's such a challenging ingredient, it's good to see Cobo House pushing the envelope to put spices as the main feature, which will only help create a greater awareness of how to fully appreciate these flavouring ingredients.


Cobo House, Shop 602, 6/F, K11 Musea, 18 Salisbury Rd, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2656 3088

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