Experience fine dining with tea pairing at Glassbelly Tea Lab

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21st August 2021 – (Hong Kong) Glassbelly Tea Lab is the first tea-themed fine dining restaurant in Causeway Bay, Hong Kong which opened in May this year. Diners can enjoy different types of top-notch Chinese tea paired with Chinese and Western fusion dishes in a unique experience. Together with its expertise in the Science of Taste, Glassbelly combine carefully selected tea and seasonal ingredients to put forth an exemplary fine dining experience set in a suave ambience to cater to its guests’ sophisticated taste.

A drawing of Shennong from space can be seen at the entrance. Shennong, variously translated as “Divine Farmer” or “Divine Husbandman”, was a mythological Chinese ruler who has become a deity in Chinese and Vietnamese folk religion.

The tiny but nicely decorated restaurant offers large glass windows that overlook the scenery of Causeway Bay. A huge aquarium adorns one wall of the restaurant.

For the time being, the restaurant only offers set lunch and dinner menus. The lunch menu costs HK$1,280 per person and diners should not miss the Caviar Tasting Set at HK$1,380 paired with premium ice drip tea.

The interesting thing about this restaurant is that they serve tea like wine. The tea craftsman will taste the tea during the tea making process to ensure the quality and the carefully brewed tea will be poured into the wine glass before shaking the wine glass to allow diners to smell the aroma.

Ice Drip Osmanthus Scent Rou Gui Tea and Ice Drip Mercy Goddess Tea are served as part of the set lunch. Diners will embark on a tea tasting journey to distinguish which tea is from ‘heaven and hell’.

The Entree dishes Foie Gras Paste with black goji berry jelly and Fried stuffed sambo with red shrimp, sea urchin, aubergine with minced pork and black truffle fried wonton.

Foie Gras Paste with black goji berry jelly
Foie Gras Paste with black goji berry jelly. and Fried stuffed sambo with red shrimp, sea urchin, aubergine with minced pork and black truffle fried wonton.

Tea pairing continues with Ice drip rose scent black tea and slow-cooked Japanese egg in portobello mushroom with Chinese scallion pancake.

Slow-cooked Japanese egg in portobello mushroom with Chinese scallion pancake.

For main course, diners can choose either deep/pan-fried quail with vermicelli in HK-style dried seafood and cured ham sauce, Japanese black cod in BBQ sauce and Chinese crispy noodles with Perilla sweet and sour sauce or Sauteed Japanese A4 Wagyu beef in with vermicelli (Add HK$398). The black cod is highly recommended.

Japanese black cod in BBQ sauce and Chinese crispy noodles with Perilla sweet and sour sauce
Sauteed Japanese A4 Wagyu beef in with vermicelli (Add HK$398)

The unique dessert i.e.Gold foil baked Indonesian sweet potato with ginger cream must be savoured slowly while you take sips of the hot white flower scent Shu Xian Tea. The restaurant uses Indonesian honey sweet potatoes which are roasted until the outer skin is slightly charred, and the inside remains soft and moist. The ginger cream is made using Yunnan small yellow ginger, Shandong ginger, local old ginger, etc., and cooked over a slow fire for 12 hours.

Gold foil baked Indonesian sweet potato with ginger cream

Two Petite four sweets will help to end your meal with a pleasant aftertaste.

Glassbelly Tea Lab

Level 20, Henry House, 42 Yun Ping Road, Causeway Bay.

Tel: +852-2638 4688

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