It’s time to face the facts: spring is here. The humidity has set in, the AC’s are dripping, and jackets are being put in storage. BUT, springtime in Hong Kong isn’t all bad. In fact, this season provides some of the best produce for our frequently changing menus and we have some delicious new dishes at RŌNIN that you won’t want to miss out on! Read below to learn more:

Wild Spring Vegetable Tempura with Leek Salt
Seasonal mountain vegetables from Japan are tempura battered, lightly fried, and served with a house-made leek salt. The selection of vegetables in this dish varies day-to-day but includes traditional Japanese mountain vegetables like Fuki (Butterbur), Kogomi (Ostrich Fern), and Yama Udo (Mountain Asparagus).

Udon with Chorizo, Chilli Leaves, and Tomato Miso
Hand pulled udon from Fukuoka is cooked with chorizo, a seasonal Taiwanese sweet tomato miso, mitsuba, and local chili leaves.

Market Fish Nanban with pickled jalapeño and Kumquat Tosazu
Daily market fish is fried karaage-style and tossed with a spicy kumquat tosazu. This dish is our take on an escabeche, which is one of the first foods that the Portuguese introduced to Japapan.

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