Sakura to Ya

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If you have a craving for a meal that’s not quite breakfast and not quite lunch you’re in luck as Uma Nota adds exciting new dishes by Okra chef Max Levy to its Sakura Brunch.

It’s always nice to see creative souls come together, especially when the result is something that sates a killer appetite. In Hong Kong, Uma Nota chef Gustavo and Okra founder Max Levy collaborate on a series of new dishes that have been added to the former’s cherry blossom-themed brunch.

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For the second chapter of the Sakura Brunch (HK$350++ pp), the chefs have created four new dishes packed with surprising spring flavours that combine the culinary heritages of Japan and Brazil.

If you have a craving for a meal that's not quite breakfast and not quite lunch you're in luck as Uma Nota adds exciting new dishes by Okra chef Max Levy to its Sakura brunch.

Kick off with unlimited refills of the sakura-inspired Hanami Highballs Cocktails and More free-flow package HK$245), an elegant concoction of rose saké, sakura liqueur, ginger beer, and cherry blossom. The drink sets the stage perfectly for the likes of Uma Nota’s own rendition of the California Roll, with a blend of red, brown, and Japanese rice replacing the usual sushi rice, and the addition of molasses syrup giving a distinctly Brazilian twist.

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Seasoned and deep-fried to an umami crisp, the Quail Tatsuta-age highlights the delicate game meat, which is marinated in ginger, garlic, shio koji, lime juice, and soy sauce and served with crispy kale, threads of candied ginger, and a spicy guava sauce.

If you have a craving for a meal that's not quite breakfast and not quite lunch you're in luck as Uma Nota adds exciting new dishes by Okra chef Max Levy to its Sakura brunch.

The hanami high continues with big flavours and the choice of one sharing main, including the Bacalhau No Miso (+HK$50), a thoughtfully creative dish that marries the three cuisines and cultures that Uma Nota represents. Using the traditional Portuguese method of salted codfish, Atlantic cod is first packed in salt and cured for days before being marinating in white Saikyo miso and sake. Along with sliced bamboo shoots, the fish is wrapped in a bamboo leaf parcel and grilled over an open coal fire to release and retain all the flavours. Served open-leaf, the dish is then further enhanced with a sprinkling of pickled red onion and crushed Brazil nuts.

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Going out with a bang in Uma Nota’s true brunch fashion, guests can expect nothing less than the signature dessert platter; and for this menu, two new limited-edition desserts are presented in relation to the Sakura theme. The Japanese Raindrop Cake and a Sakura Plum and Matcha Cheesecake.

Available until 30 May, guests can enjoy the Sakura Brunch every weekend and public holiday from 11:30am to 4:30pm.

For more Wining & Dining inspiration click here.

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