First time checking out @ankoma_hk and it was for a special collaboration between Ankoma’s very own @frankiewsws and guest chef @ahy_antonio to celebrate the restaurant’s 2nd anniversary. Both chefs had worked and bonded at Ecriture, so the menu reflected their culinary evolution and was a tribute to their time at the restaurant. Highlights included the gorgeous Celtuce & Caviar Tart, Grilled Lobster Tail, and the Pithivier with Wagyu & Salmon!
The menu:
Hokkigai
Surf Clam | Sugar Beans | Fish Soup Foam | Seaweed Oil
Ika
Squid | Uni | Yam | Lime | Tartlet
Sweet Potato
Bavarois | Chip | Purée | Orange | Toast
Wagyu
Beef Tartare | Radish | Oyster Leaves | Tartlet
Shima-ebi
Morotoge Red Shrimp | Pineapple Tomato | Tomato Jam | White Peach | Shrimp Head Consommé | Basil Oil
Celtuce & Caviar Tart
Superior Sturgeon Caviar | Celtuce | Green Asparagus | Kiwi | Cucumber | Kolharibi | Green Beans Juice
Amadai
Crispy Scales Tilefish | Potato Pavé | Sauce Vadovan
Lobster
Butter Aged Lobster Tail Grilled On Lava Stone | Sakura-Ebi Kabocha Sauce | Chilli Oil | Oden Daikon
Three Yellow Chicken
Chicken Breast & Wing | Japanese Nankotsu Tsukune | Slow-cooked Breast | Lava Stone-grilled Chicken Wing | Vin Jaune Sauce
Pithivier
Aus Wagyu Tenderloin | Salmon | Teriyaki Sauce
Citrus Sake Jelly
Orange | Lime | Pomelo | Grapefruit
Apple Tarte Tatin
Vanilla Ice Cream | Almond Crisp
Petite Four
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Ankoma
Tsim Sha Tsui, Hong Kong
#supermelHK #supermelKowloon
