Tried and Tasted: Cima in Wan Chai

Tried and Tasted: Cima in Wan Chai

Brought to you by:   Alicia  Alicia  | over 2 years  ago

Beef sangria and a wine cooler horse carpaccio anyone? Unsettlingly, you'll find both at new restaurant, Cima, in Wanchai


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What is it? 

We aren’t really sure. There’s a lot of beautiful fish tanks built into the bar to watch while you drink/eat their ‘Eatails’, there’s high-end Japanese and gourmet Western dishes, and they’re open until 1am if you’re looking for a place to hang out later in the evening and listen to Japanese covers of Justin Bieber and Lady Gaga songs in a cutesy voice even higher than Bieber’s own.


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The ‘Eatails’:

We tend not to be a fan of the portmanteau, which sees the unnecessary combining of two words (except of course with celebrity couples when it is always absolutely necessary), but the combining of food and alcoholic drink into one drink/dish/word seems to be a trend that’s catching on.

We, of course, love a bit of old school celery in a Bloody Mary and olives pierced into our martinis, but we are not at all sure about beef in our sangria. Although the mixologist assured us that it is a very tiny percentage of beef that resonates in the red wine-based libation, it’s still meat in our drink.

The ‘Beef Sangria’ ($180) comes with a side of cold sliced beef dusted with dried miso and a lovely smattering of soy, garlic and sesame that leaves us wondering if perhaps the mixologist is better utilised within the walls of the kitchen. Especially when we view the ‘wine cooler horse carpaccio’ ($150) on the menu and breathe a collective sigh of relief when it isn’t available.

The ‘Rednaxela’ ($125) was a creamy vial of a homemade Baileys-like mixture and ‘The Kai Tak’ ($135) looks in every way like a strawberry daiquiri, aside from the chilli on the side and a quick sip that then blows the top off your taste buds and makes your head explode. It’s the kind of drink you dare each other to try.


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The Food:

An absolutely beautiful dish called the ‘Caprice Salad’ ($98) was a collection of colourful glasshouse tomatoes from Europe, each with a very different flavour and dressed with a light sesame sauce and edible flowers. The seafood carpaccio ($150) was a mixture of snapper, salmon, scallop, uni (sea urchin) and was topped with shards of shark cartilage and gold leaf. The Japanese oysters ($68) were also topped with uni and the special rolls ($240) were a confusing mix of a large chunk of uni topped with gold leaf over tuna tartare, and Kagoshima beef all on top of a California roll that was tricky to ingest all in one, but when managed, had very competing flavours.


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The most obscenely large piece of foie gras we’ve ever seen sat atop the newest dish on the menu; a mushroom linguini in a rich sauce. The Boston lobster ($430) was fished directly out of their tanks and tossed in a rich sea urchin sauce that tasted succulent, fleshy and flavoursome. The lunch sets start at $100 for soup and a Wagyu beef burger and go up to $160 for a roasted lamb loin. So, there is an awful lot going on in this restaurant, both in the kitchen and behind the bar, and it might mess with your senses, and your digestion.


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The verdict: If you like sea urchin, gold leaf and meaty cocktails, you’ll love Cima.


Cima

Website or Tel: 2395 2269

Hours: Mon - Sun: 12:00 - 14:30, 18:00 - 1:00

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Alicia

Alicia | Hong Kong

Editor-in-chief of Foodie and constantly ravenous human being

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