Led by Italian native chef Fabio Nompleggio, Asaya Kitchen at Rosewood Hong Kong champions wholesome Mediterranean cuisine that highlights seasonal ingredients sourced from local farmers, fisheries and food artisans. A shining example is the new epicurean weekend lunch menu centred on the much prized, Mediterranean Bluefin Tuna, offered until mid-February 2022.
Asaya Kitchen sources its tuna from JC Mackintosh, a sustainable fishery that has been awarded for preserving bluefin tuna fishing in Spain, with a sustainable approach and the strictest respect for the seasons. JC Mackintosh practices the humane ikejime system of capturing and slaughtering each fish, a method that preserves the best flavour of the meat while preventing the animals’ suffering. The fish is delivered fresh from Spain within 48 to 72 hours, ensuring the highest possible quality along with the most advanced transport and traceability systems in place.
In 1996, Atlantic Bluefin Tuna were classified as endangered, and in 2006, the extinction of bluefin tuna was imminent. Through the efforts of International Commission for the Conservation of Atlantic Tunas and World Wildlife or World Wide Fund for Nature, a recovery plan was adopted and the bluefin tuna stock is recovering. Asaya Kitchen strives to raise awareness among consumers of bluefin tuna, a popular delicacy in Hong Kong, of the need for better, sustainable fishing practices. Priced at HK$888+10% per guest and available on Saturdays and Sundays only, the Mediterranean Bluefun Tuna Lunch Menu features highlights such as crispy Rustic Flat Bread topped with seasoned Apulian burrata and cured tuna loin; homemade Gnocchetti Sardi with tuna “ragu,” zucchini cream, tuna bottarga and pistachios for crunch; and Tuna Sekami, a seared confit tuna served with anchovy emulsion and zesty broccoli rabe.
