Zoom Zoom Zuma

Zoom Zoom Zuma

This stalwart of the brunch scene has launched a swish Cristal menu

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Foodie  Foodie  | almost 2 years ago

Zuma's brunch has a near legendary status among Hong Kongers as the perfect way to while away a Sunday enjoying premium Japanese cuisine and enough wine and sake to make your walk home feel like an epic endurance test.

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Zuma has overhauled its brunch format and is now offering two-hour bookings for anytime between 11am and 3pm, and they've introduced a dress code that, perhaps controversially, will no longer permit shorts. But their wide array of packages – starting from $490 for food alone, $590 for the free-flow beer, wine and sake brunch and $650 for free-flow Louis Roederer Brut Premier Champagne and Zuma’s trademark craft cocktails – are sure to continue to entice diners despite the slight inconvenience of having to don long trousers. A new food menu has been unrolled as well that includes spicy beef tenderloin, miso-marinated black cod, barley miso baby chicken, grilled baby pork ribs and teriyaki salmon. Their counter options are still teeming with beautiful bites featuring a huge variety of maki rolls, hand rolls, sashimi, tempura and salads, such as steamed baby spinach with sesame sauce, bamboo shoots and grilled corn, and octopus ball pancakes, which are extremely fun to watch being whipped up. Their famed ice sculpture dessert platters remain untouched from the shake-up and still delight with fresh fruits, homemade ice creams, sorbets and chocolate treats.

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Now for the very ritzy new offering: the limited-edition Cristal Brunch for $1,888 comes with free-flow Louis Roederer Cristal 2009, available exclusively in Asia at Zuma. The menu includes high-grade Beluga caviar, A5 Wagyu beef, roasted lobster with shiso butter and ponzu and a white chocolate fondant made with Alba white truffle.

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If you're looking for a festive brunch option, the Baikingu Christmas Brunch will be served on 24 and 25 December 2016, promising to give the gift us foodies treasure most: a white truffle shaved at the table by the chef along with homemade mulled wine and a festive cocktail called the hasu sour, created with the unique and rare ingredients of sea buckthorn, umeshu (Japanese plum wine) and essence of toast. That's some seriously gourmet stuff.


5/F and 6/F, Landmark, 15 Queen's Road Central, Central, 3657 6388


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