なだ万

First time to have 懷石料理 in Hong Kong.

先付:
海老芋豆腐　揚げ出し(前)、
若水菜と子持昆布　浸し　糸賀喜(後左)、
鮭ハラス燻製　青瓜浅漬(後右)
前菜:
鯖、フォアグラ照焼 (右、中)、
ソフトシェルクラブロール (左)

The teriyaki foie gras sushi and soft shell crab rolls were clearly a result of fusion. The taste was fabulous and such use of western ingredients were still acceptable. At least it got along well with the overall arrangement of dishes.
吸物: 清汁仕立　蟹真丈、舞茸、鶴菜、柚子
造リ: 本鮪 (前)、寒鰤 (後左)、天然鯛 (後右)　あしらい
煮物:
鯟旨煮　海老芋　京人參　大黑占地　絹さや
焼物:
鰤照焼　千枚蕪　はじかみ　青唐油焼
食事: 赤出汁
食事: じゃこと沢庵混ぜ御飯 (前)、香の物 (後)
デザート:
バナナのティラ ミス　小豆餡　バニラアイス　マンゴー　莓

Though I understand that this meal had combined some fusion elements, this dessert was too westernized and did not suit with the previous dishes. I prefer to have the traditional Japanese desserts or fruits. Except for this dessert, the meal was delightful.

なだ万, Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Central, Hong Kong