French-Japanese fine-dining restaurant WHISK is hosting a springtime chocolate brunch pop-up in late March to uncover the oaky, sweet, and savoury notes of everyone’s favourite sweet treat.
On Mar. 23–24 and 30–31, WHISK is joining up with chef Natalie Leung of l‘École Valrhona Asia to present a seven-course brunch menu. The desserts are crafted by the pastry chef, and chef William Lau of WHISK has designed the savoury portion of the brunch menu.
The brunch savoury options include mantis shrimp with kombu and wasabi, squid tart with vin jaune sauce, and Wagyu pithivier. On the sweet and chocolatey front, dig into desserts of rum baba with a Black Forest touch and cacao-fruit-pulp juice granita with Taiwanese fruits. Chef Leung’s petits fours – strawberry chocolate eggs and lemon madeleines – will send you off at the end of the brunch menu.
WHISK’s Chocolate Sensation Pop-Up Brunch is available on both late March weekends between 12PM and 3PM, priced at HKD598 pp for seven courses. Diners can add HKD168 pp for all-you-can-eat freshly shucked oysters.
WHISK, 5/F, The Mira Hong Kong, Mira Place, 118–130 Nathan Road, Tsim Sha Tsui, 2315 5999, book here