Hong Kong’s love of seafood is no secret and this November, there’s even more reason to indulge with the return of Seafood Loves Sake, a city-wide campaign organised by the The Japan Food Product Overseas Promotion Centre featuring over 40 restaurants

The third edition of Seafood Loves Sake brings together 100 fine Japanese and Chinese restaurants in Hong Kong to offer more than 300 innovative seafood and sake pairings. Proving that sake isn’t just for pairing with Japanese cuisine, the majority of the restaurants on the list are Chinese.

Cantonese cuisine is revered for its wide range of flavours and variety of cooking methods, which include steaming, stir-frying, deep-frying, double-boiling and braising. When it comes to seafood, most dishes are steamed or poached with ginger and green onion to highlight the natural flavour of the ingredients, while garlic, chili and black bean are used for the more heavily seasoned dishes. Sake makes a great pairing for both preparations—lighter dishes go well with fresh and smooth sake, while richer dishes pair well with more intense and aromatic sake.

This November, why not explore the many ways that sake can enhance the flavour of your meal? Featuring expert pairings by sake sommelier Ivan Sean, here are some must-try highlights from the Seafood Loves Sake menus at The Moonious and Golden Bauhinia:

The Moonious 滿小館

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Start with The Moonious’ signature abalone appetiser, which is slow-cooked over fire with kelp for its umami taste and pairs perfectly with Nanbu Bijin Junmai Daiginjo Sakemirai Tenkei's floral and fruity aroma. Next, the crispy golden salted egg yolk prawns are the ideal match for Masumi Miyamanishiki Nakadori Junmai Ginjo that brings out the fresh flavours of the shrimp. Don’t miss the crowd-pleasing pan-fried soft shell crab – crispy on the outside and soft on the inside, it’s taken to another level by pairing with the round and robust nature of Nanbu Bijin Tokubetsu Junmai.

Golden Bauhinia Cantonese Restaurant 金紫荊粵菜廳

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Golden Bauhinia’s prawn dumplings are known for being exceptionally fresh and sweet, which is complemented by the strong and layered complexity of the Masumi 'Shiro' Junmai Ginjo sake. Next, try their fresh abalone filet with the Shichiken Furinbizan Junmai sake for a unique blend of sweet and umami flavours, followed by the fried threadfin fish with ginger, scallion and sea salt that goes down extra smooth with the Gekkeikan Daiginjo Yamada Nishiki sake. Finally, their honey-glazed osmanthus eel meshes perfectly with the floral nature of Masumi 'Sanka' Junmai Daiginjo, which brings out its sweet and creamy flavours.

Win a seafood-themed staycation at Eaton Hotel

Besides indulging in exquisite seafood and sake pairings all throughout November, diners will also get the chance to win a seafood-themed staycation at Eaton Hotel. To enter, all you have to do is visit one of the partner restaurants during the month of November, upload your review to OpenRice and share your personal details with the restaurant. The first five people who do so at each partner restaurant will even receive a mini bottle of sake on the spot!

Eaton Hotel, nestled in the heart of Jordan, the sake-cation includes two bottles of mini sake in the room, two Seafood Loves Sake special edition sake snifter glasses, an online tasting workshop with a dedicated sake sommelier and eight-course dinner at Michelin-starred Yat Tung Heen.

Seafood Loves Sake runs from 1-30 November at participating restaurants across Hong Kong, while the lucky draw entries for the Eaton Hotel staycation will be accepted until 31 December 2021. Explore partner restaurants and book online at the Seafood Loves Sake website.

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