The city’s sole Central Asian restaurant Yurt enters a new phase with the unveiling of their discovery menu (HKD750 pp.), seven courses challenging palates with imported ingredients and recipes from the Stans.
Funky, fermented flavours are pronounced with starters chalop, made with fermented Kazakh qurt cheese, radish, chickpeas and dill and jigar, a strong fatty beef pate served with baursaks fried dough and pomegranate jam to bring balance.
In the fashion of Central Asia and Yurt’s bold programming, horse steak is offered as a main course option, served well-done with cucumbers, onions, and baked potatoes, the way the equine is eaten traditionally across the steppe.
An Uzbekhi dessert of khorezm with melon, irimshik sweet cheese, millets, and halva ice cream is one of two options to round out the meal, with asyq chocolates with tary tea for petit fours.
