Kinship’s new seasonal menu reflects Chris and Arron’s shared love for travelling and discovering ingredients native to Asia, coupled with British-American cooking traditions. Spring appetisers not to miss are the Hokkaido Scallop Ceviche (HK$138) with Thai pomelo, turmeric lime cream and puffed rice, Roasted Green Asparagus (HK$128) with poached egg, preserved lemon aioli and parmesan crumble, and Olive Oil Poached Black Cod (HK$158) with ginger and coriander pur ee, lemon cous cous and potato mousse.
From the Main Events, indulge in Okinawa Pork Loin (HK$288), served with charred tomato sauce, corn succotash and tamarind reduction – a dish inspired by Chris and Arron’s recent supplier’s trip to Okinawa. For a flavour-packed vegetarian dish, opt for the Whole Roasted Maitake Mushroom (HK$188) with Sichuan glaze, pineapple salsa and Manchego cheese. The Spring Chicken (HK$225) has been given a “Lo Mai Ga” makeover, with Hong Kong-inspired lap cheong sticky rice, market vegetables and shallot-brandy sauce.
For dessert, tuck into Sweet Treats of Milk Chocolate Cheesecake (HK$88) with hazelnut praline, or the uber-comforting Coconut Genoise Cake (HK$78) with pineapple relish, passionfruit and orange sorbet.