Sicilian Pink Prawns, Hokkaido Scallop Carpaccio, Umeboshi Aioli

Sicilian Pink Prawns, Hokkaido Scallop Carpaccio, Umeboshi Aioli

$233

$233

What’s in the box

– Sicilian pink prawns
– Hokkaido scallop
– locally grown micros and edible flowers
– Dashi gelée
– Japanese pickle plum umeboshi aioli
– Spanish extra virgin olive oil
– Italian wild fennel pollen
– Recipe Card

Chef’s Notes

Hokkaido Scallops
Freshly flown in from Japan and sliced ultra fine, which is hard to do at home.

Sicilian Pink Prawns
Sicilian pink prawn is most abundant in the Sicilian Channel. It is considered a delicacy by the best chefs in the world. This shrimp has a unique and inimitable flavor. No additional seasoning is necessary.
Umeboshi Aioli
Umeboshi is Japanese for salt pickled plum (or ume). Umeboshi has been a beloved part of the Japanese diet for centuries, prized for their preservative qualities and health benefits as well as their distinctive mouth-puckering sourness and salty tang. Ume contain the highest concentration of citric acid of any fruit, and even a small one contains anything from two to three times as much citric acid as a lemon. Its tastes after pickling offers a much more complex flavor than lemon. In ancient Japan, people umeboshi as medicine to ward off cold.

Spanish Olive Oil
This special olive oil is made from arbequina olive. It comes from a tiny winery established in 1886 in Rioja region in Spain that is unavailable in HK.