Spring Menus at Times Square, Causeway Bay Capture the Season’s Freshness
- At Times Square, a range of restaurants is offering special spring menus and dishes
- From sweet shrimp to geoduck, and from chicken in Shaoxing wine to fresh fruit soft-serve, this spring’s delicacies make for a vibrant start for the months of regeneration and growth ahead
Spring is here, so what better way to enjoy this time of reawakening than with a meal that captures the freshness of the season? From ingredients such as the prized sakura shrimp, and akamutsu, a deep-sea fish that is at its most fatty and delicious from late winter onwards, dining in spring is a celebration of the promise of the season.
At Times Square in Causeway Bay a range of restaurants is offering special spring menus and dishes. At upmarket Cantonese restaurant Yuè, head chef Au Yeung Chung-kei has created two elegant goldfish dumplings swimming in a pool for his steamed shrimp dumpling in supreme broth, at HK$105 for two dumplings. The bowl is also adorned with seaweed, petals and goji berries on the side. The thin-skinned dumplings, stuffed generously with succulent shrimp, are complemented by a sweet and rich seafood broth.
“Goldfish are symbolic of abundance, prosperity and good fortune in Chinese culture, making them a fitting representation for a spring-themed dish,” adds Au. “The elegant and lifelike appearance of goldfish swimming in a pond adds a touch of artistry and visual appeal to the dish, reminiscent of traditional Chinese ink paintings. We aimed to create a unique and memorable dining experience that not only delights the taste-buds but also captivates the eye, embodying the spirit of creativity and celebration that spring signifies.”
Shrimp also make a special spring appearance at Japanese restaurant Zushi ANA, in the dish of black truffle akamutsu, scallop and shrimp salad (HK$128). Here, the premium fish, also known as rosy seabass, is paired with diced scallops and sweet shrimp, all lightly seasoned with sea salt and given aromatic depth with black truffle sauce and truffle oil. The accompanying salad of seaweed and mizuna, or Japanese mustard greens, is drizzled with yuzu salad dressing, adding a crisp, citrusy balance to the dish.
Shrimp are also the stars of the plate at Sensu, known for its wabi-sabi (“perfect imperfection”) design aesthetic and its mix of Western and Japanese dishes. Sensu, Times Square’s spring dinner set for two (HK$898 for two; Foodie members half price at HK$449) includes eight appetisers, including radish with miso sauce and dried sakura (“Japanese cherry blossom”, named so due to their pale pink colour when dried) shrimp, and amaebi (sweet shrimp) tartare with lime dressing. Shrimp also features in the appetiser platter as tempura, served with truffle mayonnaise.
The dinner set also includes a choice of soup, either seafood tomato or a daily special, and main course. The two mains are roast free-range chicken marinated in Chinese rice wine, Shaoxing wine, mirin (Japanese rice wine) and thyme for four hours followed by another four hours of air drying. This is then served with mixed mushroom risotto of Japanese koshihikari rice, and Australian lamb shank braised with Spanish chorizo, smoked paprika, chickpeas, onions, corn and tomatoes, and simmered in red wine for three hours, served with turmeric risotto.
Desserts can be added on to the set, a choice of cake of the day (additional HK$38) or silky smooth Hokkaido 8.0 milk soft-serve ice-cream (additional HK$48) in a range of flavours including Ovaltine, double chocolate, two kinds of fruit with strawberry sauce, and salted cheese with peanut butter.
For a truly indulgent spring feast, elevated Cantonese specialist Lei Garden has put one of the much-loved restaurant chain’s most beloved signature dishes back on the menu. Poached live geoduck in lobster soup (HK$798) showcases fresh Canadian geoduck, delicately poached in piping-hot, rich and fragrant lobster soup. The geoduck’s natural sweetness complements the silky, aromatic broth and offers a sophisticated contrast of textures.
Lei Garden sources its geoduck from the pristine waters around British Columbia. The ideal growing conditions in these cold, clear waters allow Canadian geoduck to develop a firm, crisp texture with a naturally sweet, ocean-fresh taste, making it a delicacy among seafood lovers. The Canadian government upholds strict sustainability practices to manage the harvesting and quality of the geoduck while protecting delicate marine ecosystems. The restaurant carefully handpicks the best geoduck each morning to ensure the freshest specimens make it to diners’ plates.
From sweet shrimp to geoduck, and from chicken in Shaoxing wine to fresh fruit soft serve, this spring’s delicacies are a vibrant and exciting start for the months of regeneration and growth ahead.