Tatler Dining+ JFOODO
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
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.