MUST TRY LIST: Edgy and experimental East-meets-West dining experience at Dabpa Artisan, K11 MUSEA

489

6th October 2021 – (Hong Kong) Dabpa Artisan just opened its doors at K11 MUSEA in late September and brings diners an approachable high-end dining experience helmed by a Michelin-starred chef. From quality, seasonal ingredients sourced from around the world, to inventive flavours, experimental molecular gastronomy along with elegant plating, Dabpa Artisan’s harmonious blending of Chinese and Western cuisine brings an exciting experience to a wider audience. 

“Autumn is an ideal time for us to launch Dabpa Artisan. It’s a season when we fuse our taste preferences between fresh and light summer flavours with heartier, more flavour intense dishes,” explains Chef Ki. “The menu and the dining experience that we’ve created are approachable yet still edgy and experimental. We are committed to bringing our guests a top-level experience with the same elegance in plating, the same quality ingredients, and the same hint of experimentation usually found at five-star establishments.” 

Along with an extensive menu, which ranges from smaller flavour-packed entrees to heartier main courses of fresh seafood, imported wagyu beef, and tender lamb, Dapba Artisan also offers an innovative and upbeat afternoon tea. Six savoury and two sweet mini morsels await guests who want to relax in Dabpa Artisan’s fashionable and chill interiors. 

Dabpa’s mocktails are sure to crowd local Instagram feeds. The drinks inventive flavours will compete for guest’s attention as each mocktail has a lavish visual impact. Fine threads of exotic saffron garnish ice-filled glasses. Stylish martini glasses are filled generously with delicate pink and rimmed with dried rose petals and cut glass coupes are crowed with spicy hot peppers and fresh herbs, all making for a very chic girls night out. 

Must-try dishes include the followings:

Italian Tomatoes Medley with Chinese Olive and Pat Chun Dressing (HK$98). Diners will be served with small tea cups of the Pat Chun Dressing which has a sweet and vinegary taste.

Italian Tomatoes Medley with Chinese Olive and Pat Chun Dressing (HK$98)

Golden king prawn with duck egg, cauliflower and black truffle (HK$228) 

Golden king prawn with duck egg, cauliflower and black truffle (HK$228) 

A sumptuous and beautiful dish that would be at home on the menu of any 5-star establishment. Golden-fried king prawn is accompanied by a creamy and rustic puree of cauliflower, onion, white wine, black mushrooms and heavy cream. The delicately sweet prawn meat is paired with a rich sauce of prawn foam, duck egg yolk, butter and mustard. A hint of vinegar helps balance the richness of the sauce. 

Shanghai smoked salmon 

Shanghai smoked salmon 

Smoked salmon is usually a mild, cold dish. At Dabpa Artisan, the Shanghai smoked salmon is packed with flavour. The chef starts with the best quality salmon and steeps it in a marinade of fragrant shallot, ginger, garlic, pepper, and dried chilli. Once it has absorbed as much flavour as it can, the fish is deep-fried until crispy. The salmon is served with a delicious accompanying sauce of soy, hoisin, Sichuan pepper, cinnamon, vanilla and caramelized sugar. To add to the incredible depth of flavour, the salmon is bathed in applewood smoke just before being served. 

Wagyu Beef Tartare (HK$148)

You might think you know beef tartare, but you haven’t tasted tartare until you’ve had Chef Ki’s creation. Australian Wagyu beef is seasoned with flavour-infused oils. Sesame, peanut and most importantly Sichuan hot oil, which is infused with aromatic chilli, cinnamon, clove, bay leaves, and star anise add a unique flavour profile to the wagyu. Shallot, chives, and a puree of caramelized and pickled onion accompany the dish. The richness of the wagyu is accentuated with the addition of a coddled sous vide duck egg yolk. The tartare is beautifully presented and plated with colourful edible flowers 

Wagyu Beef Tartare (HK$148)

If you are still not full and would like to like some carbs, got for the Chicken Noodles with Coconut Soup (HK138).

‘Yanzhi’ hawthorn mousse with raspberry  (HK$148)

The extensive dessert menu makes it a challenge for diners to choose how to end their meal. One confection, in particular, stands out for its presentation, individuality, and fun. A base of toasted almonds hosts a silky mascarpone-based mousse topped with raspberry gelee, strawberries, and rose petals. The deliciously pretty tart is presented in a vanity box that wouldn’t look amiss on the table of any makeup artist. Along side a large fluffy brush, an intensely flavoured raspberry powder ‘rouge’ enables guests to contour, highlight and flavour their dessert. A delectable orange, vanilla a rose-scented perfume vaporizer allows guests to spritz the dessert with the intoxicating and enveloping scent. This is more than a dessert. It’s an experience worthy of sharing. 

New Zealand Baby Lamb Rack in Chongqing Spice and Crispy Kale (HK$288)
Scallop Crudo, salmon roe in Osmanthus Dressing (HK$168)

Value for money : 4/5
Taste : 4/5
Ambience : 4/5
Service : 4/5

Dabpa Artisan

 Shop No. B111, B1/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui.

Tel: +852 – 2327 2218 

Comments