Outstanding Asian fusion fare in the cosy and popular Brut restaurant in Sai Ying Pun

FARE Western and Asian ingredients are refined and fused with delicious results, served tapas style.

AMBIENCE A small neighbourhood venue seating 20 people, there is bar seating on one side and tables with high stools on the other.

COST HK$420 for an eight-course tasting menu; à la carte is also available. Wine pairing is customised.

WHO TO BRING A date or friends.

TURN-ONS Every dish we tried was outstanding so here are our highlights. We started with a refreshing tomato dish that was bursting with flavour. The tomato is brined overnight in black Chinese vinegar, orange, ginger and pickled beetroot, and vanilla oil, salt and pepper are added. Another favourite was the yuzu roasted corn – fermented yuzu skin is mixed with butter and brushed onto the corn and roasted, and presented with caramelised white chocolate, mango salsa which used green mango, jalapeño, shaved Parmesan and smoked paprika. The beef tartare also hit the right note. The meat is mixed with mustard stems, vanilla oil and salsa verde. This is topped with a thinly sliced crispy oat biscuit and diced apples and cooked with lemon butter and herbs.

My favourite was the laksa doughnut – the deep-fried bread that usually accompanies congee was fill with prawn, dill and lemon. The laksa sauce is made with 23 or 24 ingredients, plus yogurt, some fried crispy curry leaves, and coffee oil added. The coffee oil helps give the sauce depth. The ingredients for this dish are sourced from the neighbourhood. The char siu dish is glazed with haw flakes (old-style Hong Kong candy), salt, plums and hibiscus. The Sichuan hanger steak is crusted in pink peppercorns and timur pepper – a subtle spice – served with spinach and parsnip purée and mushrooms.