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The place to Eat: Prime Eating places to Do this March

The place to Eat: Prime Eating places to Do this March

This March, seasonal menus from our favourite haunts and Easter menus abound. Here’s our list of top restaurants to try this month.

Breakfast of Champions at Rajasthan Rifles

Easter breakfast at Rajasthan Rifles
Easter breakfast at Rajasthan Rifles

A favourite activity of mine during these cooler months is to hike up to the Peak early morning and reward myself with breakfast at Rajasthan Rifles. On any usual weekends, their Rifles Rolls are to die for, tandoor-baked naan wraps brimming with spicy cheese, tomato chutney and your choice of fillings … my favourite is bacon and honey, but they’re honestly all delicious. But since it’s Easter weekend, celebrate with something even more decadent such as Eggs to Order Burjhee style, Chef Palash’s rendition of classic scrambled eggs served with masala-roasted tomatoes, or the Full Hazry, your Anglo-Indian take on a full breakfast, served with the fluffiest milk buns. Order their thick and frothy masala chai that’s spiced with pounded ginger and crushed cardamom. Feeling a pick-me-up? Their Bloody Marys are some of the best in town. – Stephanie Ip

Breakfast is served 29 March to 1 April from 8.30-11am over the long Easter weekend. Reservations can be made here

New Lunch Menu at Tempura Uchitsu

Baby scallop tempura with noodles

Tempura Uchitsu is now offering condensed lunch menus at their 45th floor location in Four Seasons Hong Kong. A branch of the Michelin-starred establishment of the same name in Tokyo, the 12-person restaurant has added two options on top of its regular full lunch tasting menu ($1580), now available at $1080 or $1380. As usual, the restaurant sources only the most seasonal ingredients of the highest quality, and its omakase format means you’ll always a have reason to return and try a refreshed menu. At our latest visit, the mid-tiered set menu included an appetiser of Zuwai crab with turnip and bonito vinegar jelly, their signature tempura tiger prawn, sea urchin, tile fish, Daikoku mushroom, snow crab tofu skin roll, butterfish, a soy sauce marinated tuna sashimi with Japanese vegetables, sweet potato, corn soup, a noodle dish and a fruit dessert. Lunch hours run from noon to 1:30pm, and those selecting either of the two condensed menus can enjoy the full set in just 75 minutes. – Jeff Yeung

With its casual and convivial atmosphere and slap-bang central location on Wyndham Street, it’s no wonder Yurakucho is always buzzing on the weekends. Now helmed by Chef Joe (previously of Awa Awa and Sake Central), who’s introduced a new menu inspired by the street food restaurants under Tokyo’s gado-shita train stations. The result is crowd-pleasing and hearty dishes perfect for group dinners or relaxed catch-ups. You can try the highlights from the tasting menu (at just 388 HKD), which include black truffle edamame beans, Karaage, a proper fried chicken dish served with parmesan, generous wagu sandos and a luscious snow crab udon as creamy as a carbonara. And as Yurakucho is part of the Singular Concepts group, you can always rely on the cocktail menu being expertly created. We loved the sesame old fashioned, a slightly savoury twist on the original and the perfect pairing with authentic Japanese food. – Madelaine Clark

Thai flavours at The Spices

Pla Thod Rad Prik (Crispy Seabass, Grilled Pineapple, Chilli Sauce)
Pla Thod Rad Prik (Crispy Seabass, Grilled Pineapple, Chilli Sauce)

From now until April, the esteemed Chef Monnipa Rungthong, head chef of Thiptara at The Peninsula Bangkok, presents an exclusive tasting menu and à la carte dining experience at The Spices. As we took our seats on the outdoor terrace, we were greeted with a refreshing welcome drink along with some amuse bouches. The highlight of my night was the Pla Thod Rad Pri—a perfectly cooked, light, and crispy seabass accompanied by grilled pineapples that added a sweet and refreshing touch. The homemade chili sauce provided a flavourful kick. If you don’t want to miss out on the authentic flavours of Thailand, be sure to visit for a weekend brunch before heading out to the beach. – Janice Leung

The Spices, 109 Repulse Bay Road, Hong Kong

 Nestled among the antique-market stalls of Upper Lascar Row in Sheung Wan, intimate eatery Chi Yawaragu is an authentic Japanese izakaya experience that brings comb-to-claw chicken skewer dining to a new level of decadence with an gastronomic feast centred around chicken offal.

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The new 13-course “Offal-verse” Omakase menu leaves very little of the bird unused in a rare and waste-free yakitori experience. Depending on daily freshness and availability, diners can sample cuts rarely served elsewhere like aorta, Ttyroid, trachea, chicken testicles and chouchin (immature egg yolk) as well as delicacies like heart, intestine, liver, rib meat and even hamstring. For those less adventurous, the “Chef’s Selection” 9-skewer Omakase menu offers different delicious grilled morsels.

In nod to the sustainable practices and the quest for enhanced taste, Chi Yawaragu only uses local Ping Yuen poultry – the famed three-yellow chicken known for its abundant flavour and fatty layer under the skin. Sourcing locally not only reduces food mileage, it brings chicken meat and organs of superb freshness and texture to the dinner table. – Andre Neveling

Chi Yawaragu, 28 Upper Lascar Row, Sheung Wan

Source: Prestige Online

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