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2020-07-21
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Staying safe at home and doing our bit to “flatten the curve” hopefully ~~ good time to organise some old photossss.. (well... a professional slave like me still attend calls n emails everyday🤦♀️)~#latergram⭐ dish ~Pan-seared Japanese abalone combined with fresh garnish and risotto underneath creates a decadent dish of elegance and umami tastes. The slightly creamy risotto didn't overpower the delicate flavours of abalone.⭐dish~Zest uses Ping Yuen chickens which are raised in the northern New Te
Staying safe at home and doing our bit to “flatten the curve” hopefully ~~ good time to organise some old photossss.. (well... a professional slave like me still attend calls n emails everyday🤦♀️)
~#latergram
⭐ dish ~
Pan-seared Japanese abalone combined with fresh garnish and risotto underneath creates a decadent dish of elegance and umami tastes. The slightly creamy risotto didn't overpower the delicate flavours of abalone.
⭐dish~
Zest uses Ping Yuen chickens which are raised in the northern New Territories. The golden, crispy-skinned Ping Yuen chicken – first presented whole stuffed with smoking, fragrant rosemary and then brought back to the kitchen to be carved up. It’s fatty, juicy, lick-your-fingers good. Super eye-catching and delishhhh😋
Chicken plays a key role on dinner tables, especially festive ones.
Hongkongers’ preference for live chicken likely stems from the fact that poultry were often kept as domestic animals and the Cantonese obsession with fresh produce.
#ZESTbyKonishi is helmed by two Michelin-starred Chef Mitsuru Konishi, known for his distinct French-Japanese signature flair.
With an abundance of light tones of wood and thick carpeting throughout the dining room, the space is well-lit with sunlight through floor-to-ceiling windows.
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