Asaya Kitchen has recently re-opened at the ultra-luxury Rosewood Hong Kong, championing wholesome Mediterranean cuisine that highlights seasonal ingredients sourced from local farmers, fisheries and food artisans. Led by Italian native Chef Fabio Nompleggio, Asaya Kitchen is now serving new seasonal dishes at lunch and dinner daily and introduces a vibrant Happy Hour and enticing bar snacks menu.
Asaya Kitchen’s New Seasonal À La Carte Dishes
Asaya Kitchen debuts a new collection of seasonal dishes that promise hearty and wholesome flavours derived from farm-fresh ingredients. Wherever possible, vegetables and fruits are sourced from local farms that follow the processes of organic cultivation. Much of the seafood is obtained through Rosewood Hong Kong’s special partnership with the Sai Kung-based Shun King Fisherman as part of the hotel’s “Partners in Provenance” programme that focuses on local-sourced food products.
Appetisers on the new menu include the highly refreshing Hamachi Crudo, created with brined hamachi, smoked fava beans, sea urchin emulsion, lime zest and micro herbs; Heritage Tomatoes of three different hues, with buffalo cheese treccia, roasted artichoke hummus and simple tomato water dressing; chopped and seasoned Yellow Fin Tuna with avocado mayo, slow-cooked eggs and lemon juice-chardonnay vinegar dressing; Mediterranean Octopus that has been dry-aged over two days with piquillo pepper, fregola salad and squid ink sauce; Lobster Tart with buckwheat tart shell filled with softly poached and gently seasoned lobster and crab meat; and Potato Velouté, a rich and velvety potato soup with roasted potato gnocchi and smoked Japanese egg.
New larger plates that are designed for sharing include the Sicilian Red Prawns with quadrucci pasta and chopped lobster swimming in a saffron-infused fish broth; Charred Eggplants paired harmoniously with ricotta and parsley salsa verde; Red Prawns a la Sal, or red prawns served on truffle salt rock and dressed simply with truffle vinaigrette; and Dry-Aged Seabass that has been brined for at least 48 hours, served with roasted baby beets and tabbouleh salad.
For dessert, guests are spoilt with new additions of Lime Mille-Feuille with strawberry sorbet and Pedro Ximenez reduction and Caramel Ganache with caramel mousse, orange compote, pink pepper and orange zest.
New Happy Hour Programme and Bar Menu
Asaya Kitchen introduces a new Happy Hour, which can be enjoyed either indoors or al fresco at the pool terrace. Two hours of free-flow selected cocktails, wines and beers, along with a choice of two curated bar snacks, is offered for HKD380 per person. Each additional bar snack is priced at HKD68 per item.
Guests can celebrate the last few weeks of summer with rejuvenating Happy Hour cocktails including Rhubarb Spritz Claypot Aged,mixed with Aperol, Sweet Vermouth, Fresh Rhubarb, Prosecco and Soda, and Mela Verde Spritz Claypot Aged, made with Bianco Vermouth, Green Apple Liqueur, Pear Cider and Yuzu. Draught beers available for the Happy Hour free-flow include Pacific Ale and Green Coast Lager.
Perfectly partnering with the free-flow drinks are complementary aperitivo-style bar snacks such as Cantabrian Anchovies with sourdough, olive oil and butter spread; Charred Eggplant with juniper salt, lemon zest and crackers; Roasted Artichoke Hummus with bottarga, parsley and pita bread; Zucchini Stick with seaweed salt and espelette mayonnaise; Smoked Green Olives with sun-dried tomatoes, kalamata and fennel pollen; Squid Ink Deep-Fried Rice Ball with black garlic aioli and lemon zest; and Greek Feta with extra virgin olive oil, oregano and za’atar.
Happy Hour at Asaya Kitchen is available daily from 4 to 7 p.m. with last order at 6 p.m.
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