New Menus Launch at Takumi by Daisuke Mori

Business travellers visiting Hong Kong and looking to impress important clients and partners should make a beeline for one Michelin-starred Takumi by Daisuke Mori, where the new tasting menu takes its inspiration from the summer season.

At one of Hong Kong’s hottest tables, acclaimed Executive Chef Daisuke Mori welcomes summer with a tantalizing menu that marries timeless French techniques with quality Japanese ingredients that are guaranteed to cool the soul and inspire the taste buds. Whether you’re looking for an elegant lunch option or to book out the entire intimate 12-seat restaurant for a special corporate occasion, Takumi by Daisuke Mori is the culinary destination of the season.

New additions to the summer menu include a selection of inspiring amuse-bouche. Balancing the fundamental components of sweetness and earthiness, silkiness and crunch, the three bite-size servings include taro topped with rich black truffle; an innovative layered shot of Oscietra caviar and airy fennel cream touched with hints of curry oil; and a fried wonton of Japanese scallop and green olive, with a silky tomato condiment.

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Summer is also the season of one of Japan’s most coveted delicacies, Aori Ika or Bigfin reef squid. The inherent sweetness of the squid lends itself to Japanese sugar tomatoes, and Chef Mori prepares the seafood mi-cuit, a traditional French cooking process in which heat and salt work in concert to create an unforgettable texture, matching the Aori Ika with homemade pasta and a lingering sugar tomato puree.

In a symphony of flavours and textures, the summer menu also includes Hairtail fish, which Chef Mori lightly breads with ground sourdough before slowly pan-frying it and served with Japanese baby bamboo shoots, French green peas, and delicate basil oil. The result is a beautifully-balanced yet satisfying dish with a clean, earthiness offset by the fragrant vegetables.
Business travellers in Hong Kong and looking to impress important clients should sample the new menus at one Michelin-starred Takumi by Daisuke Mori.
Another new addition to the menu at Takumi by Daisuke Mori is premium milk-fed lamb from the heart of the Pyrenees, which is slow-cooked to gently reveal its tenderness and rich flavour. Chef Mori accentuates with silky caviar d’aubergine and contrasts with crispy, deep-fried razor clam ravioli made from beetroot juice to give it a bold burgundy hue that adds a dramatic flair to the dish.

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Finally, indulge in Hokkaido summer melon, which has been marinated in Sauternes, a revered French wine known for its lingering notes of apricot, peaches, and honey. The delectable fruit is served with a melon soup and contrasted with a homemade basil ice cream, offering a refreshing yet luxurious finish to a summer menu that captures the essence of the season.

The new nine-course tasting menu is priced at HK$2,080 (US$265) per person while the six-course option is priced at HK$1,680 (US$214). Top-notch hospitality and world-class wine pairing option complete the degustation and make this a corporate dining experience one to remember.

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The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.