{"id":140972,"date":"2017-07-21T11:53:21","date_gmt":"2017-07-21T03:53:21","guid":{"rendered":"http:\/\/thehoneycombers.com\/hongkong\/?p=140972"},"modified":"2017-07-21T11:53:21","modified_gmt":"2017-07-21T03:53:21","slug":"hong-kong-restaurant-review-chef-nate-green-rhoda-sai-ying-pun-menu-truffles-food","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/hong-kong-restaurant-review-chef-nate-green-rhoda-sai-ying-pun-menu-truffles-food\/","title":{"rendered":"Hong Kong restaurant review: Chef Nate Green at Rhoda in Sai Ying Pun creates month-long menu to showcase truffles"},"content":{"rendered":"

If you\u2019ve been busy de-stressing at yoga<\/a>, hiking some of Hong Kong\u2019s famous trails<\/a> or shopping through the markets in Mong Kok<\/a>, chances are you are in need of a good meal. Luckily, Chef Nate Green from Sai Ying Pun restaurant Rhoda has you covered with his new menu that is jam-packed full of truffles and other delicious ethically-sourced food items.<\/p>\n

Truffles, truffles and more truffles\u2026<\/strong><\/h3>\n

You\u2019ve got to love our mates down in Western Australia for producing some of the tastiest black truffles in the world. And we love the team at Waves Pacific<\/a> even more for bringing them direct to the chefs of Hong Kong.<\/p>\n

What\u2019s on the menu at Rhoda?<\/strong><\/h3>\n

At Rhoda, Chef Nate Green has put together a seven-course set menu that harnesses the alluring flavour of the truffles, pairing them with some surprising yet delightful combinations.<\/p>\n

I\u2019m one of those pesceterians who doesn\u2019t imbibe land-dwelling animals, so the team at Rhoda happily substituted the two dishes that I couldn\u2019t eat. To start with, Chef Nate had prepared raw Hokkaido scallop with smoked cod\u2019s roe and Sturia caviar – a stunningly rich dish which left the luxurious flavour of the Sturia caviar lingering on the palate.<\/p>\n

\"\"
Irish Black Angus Tenderloin from Chef Nate Green’s truffle menu at Rhoda<\/figcaption><\/figure>\n

The chopped Irish Black Angus beef with parmesan and pickled walnuts was quickly devoured by my dining companions, while I got to enjoy the walnuts with fresh mozzarella and figs – just yes, everything yes. This was followed by Italian asparagus with Agria potato puree – half butter\/half potato I\u2019m assured – with lashings of black truffle on top. Simple, comfort food that I could happily eat again and again; this dish was one of my favourites.<\/p>\n

The fish course featured sea bass with a ragout of peas, f\u00e8ves and bacon – mine sans swine. The peas really spoke on this dish and I loved the way that they paired with the sea bass. The meaties followed this with Irish Black Angus tenderloin with cauliflower, yeast and young broccoli, and I think a few were a bit jealous of my substitution for homemade pasta – taste the love!- butter and copious amounts of truffle. It\u2019s true, this simple dish probably stole the show for me as it really allowed the truffle to be the star, and that\u2019s excellent news, as the dish is also available on the a la carte menu.<\/p>\n

\"\"
Rhoda happily substituted dishes to suit, including the addition of this homemade pasta with truffle which also features on the a la carte menu<\/figcaption><\/figure>\n

Chef Nate treated us to a cheese course before dessert, serving up 30-month Comt\u00e9 with crushed hazelnuts and honeycomb. We folded this up to make little heavenly cheese sandwiches and loved the fact they included our namesake in the dish.<\/p>\n

And a meal at Rhoda is not complete without trying some cheesecake, so the team served a vanilla variety with cherries and ridiculous amounts of grated truffle that we give huge fistbumps to.<\/p>\n

Why do I need to try this food?<\/strong><\/h3>\n

At $1498 per person, this menu needs to be tried. Chef Nate has selected the best ethically sourced seafood and meats and the flavour combinations are just delicious. Don\u2019t forget to say hi to the new restaurant manager Enrique, he joins the lovely team at Rhoda to deliver stellar service and expert advice when it comes to wine pairing etc. And did we mention those truffles?<\/p>\n

Rhoda<\/a>, <\/span>345 Des Voeux Road West, Shek Tong Tsui, Hong Kong, p. 2177 5050, \u897f\u74b0\u897f\u71df\u76e4\u5fb7\u8f14\u9053\u897f345\u865f\u7dad\u6e2f\u5cf0\u5730\u4e0b The truffle menu is $1498 per person, with wine flights starting from $348. The menu is available until 10 August.<\/span><\/em><\/p>\n

Want more tried and tested restaurant recommendations in Hong Kong? Why not eat your way through our Hot 50 Tables section<\/a>, follow our weekly food news<\/a> or indulge in these delectable desserts.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019ve been busy de-stressing at yoga, hiking some of Hong Kong\u2019s famous trails or shopping through the markets in Mong Kok, chances are you are in need of a good meal. Luckily, Chef Nate Green from Sai Ying Pun restaurant Rhoda has you covered with his new menu that is jam-packed full of truffles […]<\/p>\n","protected":false},"author":103644,"featured_media":140581,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445,4],"tags":[227,28,5730,229,689,5731,5732],"acf":[],"yoast_head":"\nHong Kong restaurant review: Chef Nate Green at Rhoda in Sai Ying Pun creates month-long menu to showcase truffles<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/hong-kong\/hong-kong-restaurant-review-chef-nate-green-rhoda-sai-ying-pun-menu-truffles-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hong Kong restaurant review: Chef Nate 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