Brazilian-born Chef de Cuisine Rafael Gil presents overflowing pleasure with enticingly quirky maki rolls every Wednesday from December 16, 2015. Inspired by signature ingredients from ten cities around the world, Chef Rafael infuses the maki rolls with exotic flavors without losing the essence of this traditional Japanese delicacy. Priced at HK$480 per person for unlimited orders of maki rolls, “Wacky Maki Wednesdays” promises to blow diners away with a deliciously madcap gourmet tour from east to west across the globe.

Originating in Japan, maki rolls are rolled sushi which are usually made from rice and fillings wrapped in dried seaweed. Chef Rafael Gil said, “Maki roll is very popular in my home country, Brazil, but we make it more fun and enticing with our local ingredients and sauces.” A sumptuous assortment of maki rolls with varied fillings and toppings is elegantly plated and lovingly presented to offer an entertaining sushi experience at Ozone.

Among the ten flavors, Chef Rafael shows a special affection for “Bahia”. The king prawn filling is cooked in moqueca sauce, a traditional Brazilian home-style sauce made with palm oil, garlic, onion, tomato and coconut milk. The rich and flavorful sauce matches perfectly with the equally strong red onion and coriander. Instead of enriching the taste with soy sauce, “Bahia” is served with moqueca sauce to enhance the overall experience. “Alaska” showcases a fusion of textures and flavors of king crab meat, salmon mayonnaise, avocado and baby radish, presenting a taste of the sea in The Last Frontier. “New York” is inspired by the ingredients of classic American sandwiches. The scallop is marinated in truffle sauce to tempt gourmands with an irresistible aroma, whereas the pleasant sweetness of green apple elegantly accompanies the fresh taste of the scallop. Roasted bacon bits are sprinkled on top to give it a crispy finish. Lightly seared salmon covered with melted mozzarella cheese makes “Oslo” a tantalizing treat for the night. Also a feast for the eyes, this delightful dish is plated with powdered vinegar and sugar underneath to resemble the snowy landscape of Norway. Being one of the most beloved travel destinations for tourists, “Hokkaido” and its food are no stranger to Hong Kong people. Chef Rafael skillfully surprises diners with an appetizing soy sauce substitute – a special sauce blending yuzu, miso and strawberry. “Hong Kong” is definitely one of the recommended items. The deep-fried soft-shell crab is dipped in sweet and sour sauce, probably the most iconic Chinese sauce. Fresh spring onion and ginger shreds are wrapped together with the crab to offer a hint of tanginess. For full menu, please refer to the appendix.

To make their Wednesday nights more enjoyable and chill than ever, guests may pair the maki rolls with free-flowing Veuve Clicquot champagne and “Around the World” themed cocktails for an additional HK$300 per person.

Wacky Maki Wednesdays
Date: December 16, 2015 onwards (Wednesdays only)
Time: 6pm to 9pm
Price: HK$480 per person for unlimited orders of maki rolls
HK$780 per person for unlimited orders of maki rolls and free-flowing Veuve Clicquot champagne and specially crafted cocktails
Venue: Ozone, Level 118, The Ritz-Carlton, Hong Kong

Prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or email [email protected].

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