Wednesday, May 8, 2024

Zest for Special Occasion

We picked one of the places we haven’t visited for a while on a night we celebrated a special day of ours. Last time I was at Zest was a few years ago not long after they first opened and before the pandemic times. 

Their tasting menu was presented in the unique French-Japanese fusion style by Chef Mitsuru Konishi, combining Japanese ingredients with Western cooking techniques. The first 3 appetizer courses were served at the same time – one I enjoyed most was the pork trotters and ears served as bite-sized terrine, well seasoned with nice rich flavor and tender texture. 

The botanebi and persimmon was an interesting one, with the piece of fruit hollowed and filled with Japanese spotted shrimp tartare and topped with lime zest and Oscietra caviar. I like that nice touch of acidity and hint of sweet seasonal fruit flavor. We continued with a couple more seafood courses. Nodoguro (blackthroat seaperch) was seared skin-side down and served with kabu (Japanese radish) and sorrel and dry vermouth sauce. The acidity of the sauce worked well to balance the fatty fish. I also enjoyed the cod shirako (from Hokkaido), served with gribiche and sherry vinegar sauce. 

Our main course was lamb. The whole piece of Avignon Lamb Saddle was presented to us before carved in individual portion to serve. On the side was the creamy mash, sauteed mushrooms and lamb jus reduction with red miso. I thought the red miso would overpower the sauce but turned out it’s just right. I also love the tender texture of the lamb saddle too, roasted to perfection.

We finished with two desserts – first Tonka Bean Mousse, then Ricotta and Pine Nuts Cheese Tart. Simple but well made with pretty presentation. Went easy on wine this time, with a glass of Chablis that worked well with the seafood courses in the beginning. Perhaps we should make a mental note to come back here more often. 

More photos here:

When? December 4 2023
Where? Zest by Konishi, Level 28 and 29, 18 On Lan Street, Central, Hong Kong
Menu Highlights? Avignon Lamb Saddle, Garlic Red Miso, Lamb Tomato Jus
Drinks? 2019 Domaine William Fevre Chablis Premier Cru "Fourchaume"

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