Alba White Truffle Nikkei Reloaded, Go Green and Deluxe Tandoori Delights on Pirata Group's November Menus
Seasonal change brings about a wealth of new ingredients to experience and renewed vim and vigor to explore Hong Kong's abundant culinary delights. This November, Pirata Group introduces new hero dishes and limited-time menus to celebrate the bounty of autumn.
White Truffle Extravaganza
Pirata Group's namesake and flagship rooftop restaurant invites guests to White Truffle Extravaganza - a month-long feast celebrating the unforgettable flavour and culture surrounding Alba white truffles.
The fleeting aroma and rarity of white truffles make Alba the world's premier destination for hunting and foraging. And while travel to this UNESCO World Heritage Site might be off the plate for many, diners can still enjoy the earthy perfume of this sumptuous ingredient at Pirata.
White Truffle Extravaganza is best experienced on an exclusive, 4-course dinner tasting menu (HKD650 per person). From appetizers to dessert, everything is joyfully infused with a deep musk that marks an indulgent feast. Dishes include White Truffle Beef Carpaccio, Tegamino Egg, Homemade Tagliatelle with 24-month aged Parmigiano-Reggiano, Butcher's Cut Wagyu beef flank steak, Pan Seared Cod 'Meuniere,' White Truffle Ice Cream, and more.
Every course is paired with wine from a powerhouse neighboring region, including Barolo and Asti (HKD300 supplement). Dishes with white truffles are also on Pirata's Lunch, Brunch and Dunch menus.
Available from now until 30 November
Pirata.29/30 F, 239 Hennessy Road, Wan Chai, Hong Kong. pirata.hk
Nikkei Reloaded: New Hero Dishes
Peruvian Culinary Director Arturo Melendez unleashes a trio of new hero dishes at Hong Kong's first and original Nikkei izakaya. A sexy riff on surf and turf, Tiradito Mar Y Tierra combines raw tuna akami with seared beef tenderloin in passion fruit tiger's milk.
The union of Japanese cuisine's sensual simplicity and Peruvian cuisine's flavourful intensity is quintessential TokyoLima. Inspired by the folklore of the rainforest, Flaming Fish is a seductive dish that evokes the heat and soul of Peru.
It features grilled Japanese yellowtail with a Peruvian Amazon sauce, roasted potato, and stir-fried vegetables. Lady Marmalade is an alluring dessert featuring rum milk cake with homemade fig jam, fig sorbet, and pistachio. TokyoLima.G/F, 18-20 Lyndhurst Terrace, Central, Hong Kong. www.tokyolima.hk
As a precursor to the festive season, Pici introduces Go Green – a limited-time menu featuring vegetarian and vegan dishes that are delicious, nutritious, and great for the planet, too. In addition to a rich but guilt-free Smoked Eggplant Spread (HKD95) with Greek yogurt, smoked paprika and baby gem lettuce, two brand-new pasta dishes also make their debut: Beetroot & Goat Cheese Ravioli (HKD120) with lemon-poppy seed emulsion and red chard leaves; and vegan Quinoa Flour Strozzapreti (HKD120) with creamy and bright kale and cashew nut pesto. All pastas at Pici are handmade fresh daily.
Available at Pici Wan Chai, Pici Central, Pici Tsim Sha Tsui
*Business hours vary across different outlets. For more details, please visit ww.pici.hk
Truffle Shuffle
Pici's outpost in the New Territories extends its popular Truffle Shuffle menu, exclusively available at New Town Plaza. Fan favourites include a heartwarming Truffle Cauliflower Soup (HKD90), Truffle Mozzarella Fritta (HKD110), Truffle Beef Tartare (HKD120), and Strozzapreti Truffle (HKD195).
The extensive menu also includes Pici classics such as Chittara Prawn, Orecchiette Spicy Nduja, Salmon Ravioli and more - all delightfully sprinkled with black truffle.
Available at Pici Sha Tin
*Business hours vary across different outlets. For more details, please visit www.pici.hk
Diwali
Diwali is the Indian festival of lights. It sparks new beginnings, symbolizing the triumph of light over darkness. To celebrate India's most important holiday of the year, Chaiwala, Pirata Group's colorful, lively and aromatic enclave on Wyndham street, invites guests to a festive, bold and authentic Diwali feast.
A special Diwali Tasting Menu (HKD480 per person; optional 2-hour free flow HKD240) features tangy chaats and salad including Chaiwala's famous Pani Puri with Jal-Jeera. Small plates include delicious proteins such as crisp, boneless Bombay Fried Chicken and Dakshini Prawns.
A trio of curries follow next, with Old Delhi Butter Chicken, Kerala Fish Curry, and Szechuan Chilli Paneer. Chaiwala's Signature Tandoori Platter is a roast feast with pink salmon, chicken tikka, cauliflower and classic paneer.
Finish the feast with South Asian Spice, a reinterpretation of the classic Gulab Jamun with mint syrup, caramelized pistachio, yogurt, and pineapple.
As an extra-special treat, dance in the dining hall on 14 November when a DJ joins on the brunch and dinner festivities.
Available from 9 to 15 November for dinner and weekend brunch
Deluxe Tandoori Delights
Chaiwala's Executive Chef Prabir Banerjee is also proud to introduce new hero dishes that encapsulate the restaurant's contemporary classics.
Amping up the aromatic smoke show with a deluxe touch are Tandoori-grilled Sea Bass Jhol (HKD360) - a whole seabass with Bengali fish sauce; and Tandoori Beef Ribs (HKD550) - Australian beef ribs served with fried baby potatoes, gravy, and mint chutney.
As a nod to Chinese culture, a traditional cheese dish gets a little twist. An intriguing Sichuan Chilli Paneer (HKD220) with homemade Sichuan chili sauce makes its debut.
Chaiwala.Basement, No. 43-55, Wyndham Street, Central, Hong Kong. chaiwala.hk
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