Caviar Lunch

I kicked off the relaxing long weekend in a terrific fashion, lunching at The Lounge of Four Seasons Hong Kong before jetting off in the evening. They were running a special menu featuring Kaluga caviar til late February and I was there for a sneak preview.

Normally the caviar dishes were offered only in the evening in addition to their regular all day dining menu, and for us getting to sample all these dishes in the afternoon was extraordinary. We began with the blue-fin tuna tartar - prepared using blue-fin tuna from Spain (of sustainable species, we were assured by Chef Andrea as he dropped by to introduce the dishes to us) with the interesting combination of pine nut milk, slices of tangerine and a mild hint of wasabi. The creamy flavor and rounded texture were the perfect backdrop to the dollop of rich Kaluga caviar on top.

We continued with the theme of matching seafood with caviar with the next dish of plankton spaghettini. Plankton is a food ingredient getting a lot of attention lately - don't ask me why -  and the thin spaghettini noodles mixed with green planktons reminded me of soba with seaweed for some reasons, especially when it’s served ice-cold with sea urchin on top and cauliflower espuma underneath. It’s the dish I loved most that day.

We also tried two main courses in tasting portion - the poached turbot and then the duck. I am sure all of us at the table was familiar with Peking Duck, but it’s only my first time having Peking Duck served with caviar. The duck skin was perfectly roasted – consistent with other Chinese roast dishes at the hotel – and it’s served with the usual condiments of spring onion, cucumber, kumquat zest and wrapped in the thin pancakes. The caviar on top certainly gave this classic dish a classy notch up with a touch of exotic flavor.

I don’t often do that much alcohol on a weekday, but I wouldn’t turn away when the bottle of the top Beluga Gold Line vodka being opened with much fanfare at our table (the bottle, presented in a leather box, even came with the small hammer and brush for the clean removal of the wax seal on top). The 80-proof spirit made predominantly of malt has an amazingly clean flavor and so smooth going down neat – great on its own and perfect for the caviar dishes, of course. That was followed by the Ruinart Blanc de Blancs – again, clean and crisp, just in a different way and with good acidity. We finished with two desserts – first a light and refreshing pear dessert followed by a paris-brest Chef Ringo made for the birthday boy at our table.

There’s no more luxurious way to start the long weekend with caviar, champagne, vodka and beautiful cakes. Just right on time and set the right mood for me for a time of fun and more delicious food.

(Lunch was based on a special menu offered only for limited time and courtesy of Four Seasons Hong Kong)

When? February 17 2017
Where? The Lounge at Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong
Menu Highlights? Homemade Chilled Plankton Spaghettini with Sea Urchin and Cauliflower
Drinks?
Beluga Noble Gold Line Vodka
Champagne Ruinart Blanc de Blancs Brut