Zuma Dubai is undoubtedly the crème de la crème of Japanese-fusion izakaya style fine dining. All the dishes and drinks I tried were perfect to a tee. So given Hong Kong’s menu had some of the items on Duba’s menu, I was interested – how does Zuma Hong Kong compare?
Mum and I set out to test out Zuma at the Landmark building in Central for our own little New Years’ Eve dinner on December 30, ahead of the family celebration the next day.
We were greeted by the cool, stylish signature vibe of Zuma at the entrance, which featured modern furnishings, polished floorboards, and of course, chilled out house beats in the background. Like Zuma Dubai, Zuma Hong Kong occupies two floors; the entrance and bar are on the higher floor, and the restaurant is reached by travelling on the spiralling staircase to the lower floor.
The open plan kitchen and bar seats means that diners can get up close and personal with the chefs at work.
We ordered off the a-la-carte menu. First up were the drinks. Still water branded ‘Sant Aniol’. I love trying still water brands that I’ve never seen before! One tick of approval for Zuma.
I ordered a cocktail which was served in a real life flower! 🙂 I must say, this is the most creative and unusual twist on a cocktail I have ever seen, so naturally I was so incredbly excited! The mix of mango and coconut rum was the perfect balance of light, sweet, and bitter, and a great complement to the light tapas style dishes.
The mixed sushi was mum’s favourite. Sushi fresh and fat, full of fillings is how we like to start our meal.
Next up, the kaizen taru taru kiabia zoe, or otherwise, tartare of salmon and toro with oscietra caviar. The giant fish crackers were incredibly delicate and crispy. You know when you have prawn crackers but you can’t taste the prawn? Not the case here! The subtle hint of fish in the crackers left us both smiling. The tartare was also fresh and delicate.
We then had the yakitori-negima yaki, or chicken skewers with baby leek. This was probably the most average dish of the night if I had to be picky, but they were cooked just right and the sauce was divine.
Next up, the yaki toumoro koshi, or sweet corn with shisho butter. It’s a refreshing change when restaurants don’t douse their corn with butter. The flavours were balanced so delicately. I could definitely continue eating these corn cobs without having to worry about my waistline!
Last but not list, Zuma’s signature gindara saikyo-yaki, or miso marinated black cod wrapped in hoba leaf. I was finally re-united with my long lost love. The cod had infused all the flavours of the marinade whilst being grilled inside of a hoba leaf. The result? Fresh, melt-in-your-mouth cod with a flavour explosion and the charcoaled ‘grilled’ taste with each bite.
This cod, definitely one of a kind. I preferred the cod in Dubai more, as the grilling was perfection. The crumbly, melt-in-your-mouth texture was more present in Zuma Dubai. That’s not to say that Hong Kong’s version wasn’t great – it was pretty damn good.
So good that I’m making it a mission to visit Zuma worldwide and order the black cod each and every time 🙂