- In Times Square, various eateries are presenting exclusive spring menus and culinary creations.
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From succulent shrimp to giant clams, and from poultry infused with Shaoxing wine to creamy fruit sorbet, this season’s treats promise an exuberant beginning for the period of renewal and expansion that lies ahead.
Spring has arrived, making now the perfect moment to savor this rejuvenating period with a dish that embodies the season’s vitality. Consider utilizing ingredients like the cherished
sakura
shrimp, and
akamutsu
A deep-sea fish that becomes particularly rich and delectable starting in late winter, enjoying it during spring is a way to celebrate the season’s renewal.
In Causeway Bay’s Time Square, various eateries are presenting exclusive spring menus and delicacies. At the upscale Cantonese dining spot YuE, executive chef Au Yeung Chung-kei presents two exquisite golden carp dumplings floating in a dish alongside steamed shrimp dumplings served in premium broth priced at HK$105 for each pair. This presentation features decorative elements such as nori strips, flower petals, and goji berries around the edge. The delicate wrappers encase plump shrimp, paired harmoniously with a fragrant and luscious seafood-infused soup.
Au notes that this dish not only embodies the spirit of spring through its freshness but also fits perfectly into our focus on umami-packed spring recipes because of its remarkable blend of flavors and textures. The rich umami seafood stock elevates the entire palate experience, harmonizing beautifully with the fresh yet resilient shrimp filling.
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Symbolic of abundance, prosperity, and good fortune in Chinese tradition, goldfish make an appropriate motif for a seasonal spring dish,” notes Au. “Their graceful and realistic portrayal as they swim in a pond brings artistic flair and aesthetic charm to the plate, evoking classic Chinese ink drawings. Our objective was to craft a distinctive and unforgettable meal that pleases both palate and sight, encapsulating the innovative essence and festive nature associated with springtime.
At the Japanese restaurant Zushi ANA, shrimp make a distinctive debut during spring in a dish featuring black truffles.
akamutsu
, a scallop and shrimp salad (HK$128). In this dish, the high-quality fish, referred to as rosypoint seabream, is combined with chopped scallops and succulent shrimp. They are delicately flavored using sea salt and enhanced with layers of flavor through black truffle sauce and truffle oil. Served alongside is a refreshing mix of seaweed.
mizuna
Watercress is topped with yuzu salad dressing, providing a refreshing and zesty contrast to the meal.
At Sensu, shrimp take center stage on the plate, celebrated for their “perfect imperfection” philosophy that blends Eastern and Western culinary traditions. The restaurant’s Spring Dinner Duo menu in Times Square (priced at HK$898 for two, discounted to HK$449 for Foodie members) features an array of eight starters such as radish served with miso dressing alongside other delicacies.
sakura
(“Japanese cherry blossom” shrimp, referred to as such because of their light pink hue when dried), and
amaebi
(Sweet shrimp) tartare paired with a lime dressing. The shrimp is also included in the starter platter as tempura, accompanied by truffle mayonnaise.
The dinner set comes with an option for soup—either seafood tomato or a daily specialty—and a main course. For the main dish, you can choose between roasted free-range chicken. This chicken is marinated in Chinese rice wine, Shaoxing wine, mirin (a type of Japanese rice wine), and thyme for four hours before being subjected to an additional four-hour air-drying process. It is accompanied by mixed mushroom risotto made using Japanese ingredients.
koshihikari
Rice paired with an Australian lamb shank slow-cooked with Spanish chorizo, smoked paprika, chickpeas, onions, corn, and tomatoes, all cooked in red wine over three hours, accompanied by turmeric-infused risotto.
Desserts can be added on to the set, a choice of cake of the day (additional HK$38) or silky smooth Hokkaido 8.0 milk soft-serve ice-cream (additional HK$48) in a range of flavours including Ovaltine, double chocolate, two kinds of fruit with strawberry sauce, and salted cheese with peanut butter.
To create an opulent spring meal, the esteemed Cantonese establishment Lei Garden has reintroduced one of their most cherished signature dishes. The dish, poached live geoduck in lobster soup ( priced at HK$798), features freshly sourced Canadian geoduck gently cooked in steaming hot, creamy, and intensely flavorful lobster stock. This preparation allows the inherent sweetness of the geoduck to enhance the smooth, aromatic broth, providing a refined blend of textures for diners.
Lei Garden obtains its geoduck from the crystal-clear waters off the coast of British Columbia. These chilly, clean seas provide optimal growth conditions for Canadian geoducks, resulting in a product known for its robust and crunchy texture along with an inherently sweet, sea-inspired flavor, which makes it highly prized among seafood enthusiasts. The Canadian authorities enforce rigorous sustainable methods to oversee both the collection and maintenance of high-quality geoduck while safeguarding fragile aquatic environments. Each day, the establishment meticulously selects only the finest geoduck to guarantee customers receive impeccably fresh servings.
From succulent shrimp to giant clams, and from poultry infused with Shaoxing wine to creamy fruity ice cream, this season’s treats promise a lively and thrilling beginning for the period of renewal and expansion to come.
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