Maison ES celebrates healthy seasonal French flavours with newly launched menu

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14th August 2021 – (Hong Kong) Maison ES is a quiet restaurant hidden on Electric Street that exudes some French vibes which we really miss during this COVID-19 lockdown. Following the success of her private kitchen Ta Pantry, maison es is chef Esther Sham’s first restaurant in Hong Kong since 2015. Born in Hong Kong to a Shanghainese family and raised in the United States, Esther Sham’s multifaceted upbringing exposed her to myriad different cuisines from an early age, but it was an early career in modelling that truly ignited her love for cooking. While a stricter diet had Sham dreaming about the indulgent food world, an increased exposure to fine dining restaurants stirred the latent culinary creativity within her.

Diners can try the HK$788 4-course or HK$1,188 6-course tasting menu and add more for wine pairing. The 4-course menu includes Alaskan King Crab Leg, Scottish Salmon or Kagoshima Chuck Rib, South African Abalone, Japanese Flounder or Spanish Pork 2 Ways or Wagyu A3 Sirloin. Don’t forget to save your stomach for the delicious dessert i.e. Coffee French Toast which is served with the South East Asian “Teh Tarik” and condensed milk.

Alaskan King Crab Leg
Japanese Flounder and Wagyu A3 Sirloin.
Coffee French Toast which is served with the South East Asian “Teh Tarik” and condensed milk.

To satisfy a growing appetite for healthy, nutritious cuisine, Maison ES has recently introduced a new seasonal menu that blends together elements of French and Asian cooking with dishes that are as good for the body as they are for the palate.

The new menu celebrates a plethora of seasonal ingredients, from earthy topinambour, also known as Jerusalem artichoke, to the freshest seafood. Dishes also get a delicious and nutritious boost thanks to a wide range of good-for-you foods, including but not limited to Manuka honey, goji berries, flaxseed, oat milk and quinoa. The Alaskan King Crab Leg Sakamushi served with Uni, Japanese Whelk and Marinated Kohlrabi, for example, features a sauce made with yuzu, Manuka honey and shiso oil to elevate the refreshing sweetness of the shellfish. There’s also the Scottish Salmon Cooked at 43˚C accompanied by Beluga, Cucumber and Smoked Eel Bavarois, which is served with a rich and flavorful sauce made from oat milk, white wine and clam juice. Meanwhile, two Maison ES classics – Kagoshima Chuck Rib and Spanish Pork 2 Ways – are reimagined with a healthy focus with the addition of flaxseed and green apple purée, respectively.

Other highlights include the Maitake accompanied by Hojicha Chawanmushi, Black Truffle, Deep-Fried Pickled Shimeiji and Matsutake Bouillon, which is steamed with Japanese roasted green tea instead of water to imbue the custard with a lovely toasty aroma. For a bright taste of the sea, the Hokkaido Scallop Ceviche accompanied by Ikura, Oyster Espuma, Bamboo Fungus, Dill Oil and Whey Sauce sees succulent mollusks marinated in lime juice and olive oil and served with a fresh oyster foam. For mains, the South African Abalone Slow Cooked in Konbu then Sautéed, Tossed with Whole Wheat Linguine, Mirin, Japanese Daikon Chili Paste, Scallions and Crispy Conpoy packs a flavorful punch. Boston Lobster Tail Cooked in Carta Fata with Lobster Consommé, served with Sautéed Cuttlefish and Foie Gras EmulsionFrench Pigeon Breast Sous Vide in Duck Fat and Confit Leg Pithivier; and Topinambour served three ways are equally tantalising and are must-tries for those who love the artful and innovative cooking.

Boston Lobster Tail Cooked in Carta Fata with Lobster Consommé, served with Quail Egg, Ink Chips,Sautéed Cuttlefish “Noodle”, Bean Sprouts, Goji Berries and Foie Gras Emulsion (HK$480). The shellfish tails are wrapped in a special Carta Fata bag with lobster consommé and cooked until succulent. It’s served alongside cuttlefish “noodles”, bean sprouts and goji berries that have been sautéed with a foie gras emulsion. The bag is opened at the table, which not only keeps the lobster warm but allows diners to fully enjoy the incredible aromas of the prized crustacean.
French Pigeon Breast Sous Vide in Duck Fat and Seared, Confit Leg Pithivier accompanied by Sautéed Black Fungus and Quinoa, Pu’er Tea Chicken Consommé and Candied Kumquat (HK$420)
Topinambour, Texture, Maple Syrup Glazed, Purée, Chips, Velouté served with Charred Corn, Black Trumpet and Truffle Emulsion (HK$228)

Maison ES

No.1A Star Street, Electric Street, Admiralty.

Tel:  +852.- 2521 8011

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