mylifestylenews

2015-12-15

Cima Fine Dining Bar @ Modern Japanese & Western Restaurant


Japanese restaurant and bars opening in Hong Kong seemingly finding no dead end corners in local F&B dining scene. They come in different forms and style especially for those who had made a success in Japan. The Hong Kongers would commonly duplicate the trends by bringing the concept to the local eat out scenes. The newly opened Cima Fine Dining Bar set its foot in Wan Chai offering Japanese & Western delicacy and creative "EATAILS". mylifestylenews writes......


Occupied 2555 sqf with generously sized screen mounted on the wall and a lounge area with sofas. Four private rooms are available to accommodate private events.


Adding freshness to their Japanese and Western modern menu, this away from the street level 3rd floor new hang out on Hennessy road in Wan Chai delights you with their live fish tank bar when you enter this modern yet with a hint of retro mood restaurant bar.


Mind you, those tiny little fishes are part of the fit out decor and not for your awaiting feast. There are live fish tank at the end corner adjacent to the kitchen where fresh fishes are available for the menu selection. In addition, fresh sashimi is directly sourced and flown from Japan daily to Cima.


Cima serves Japanese and Western menu by adding a modern touch as well as their revolutionary "Eatail" and edible cocktail serve alongside with food by incorporatiing food into cocktail.


<Wine Cooler Horse Carpaccio>
Served with horse meat sashimi that is to be dipped in the aromatic cocktail concoction of freshly pressed orange juice, egg yolk, olive oil and celery salt.

<Beef Sangria with Cold Beef>
Another matrimony between sangria and Kagoshima beef that has been marinated for two weeks with red wine, garlic, ginger, soy sauce and mirin.


<Rednaxela>
Cream, Japanese egg white, Frangelico Liquer and icing sugar are shaken until the icing sugar gives the milky concoction a smooth foamy texture.

<Kai Tak>
Remove the chili seeds and add its peel together with crushed ice, diced strawberries, tequila and pomegranate syrup in the mixer to create the stimulating Kai Tai as it teases with both sweetness and a mild hotness.


<Caprice Salad>
An assortment of 4-5 French and Italian tomatoes in season dressed with sesame sauce and molecular fish roe. The Caprice Salad with edible flowers as garnish looks just as inviting as it taste. You gonna love these fresh tomatoes.



<Seafood Carpaccio with Plum Sauce>
Raw! Raw! Raw! A combination of fresh snapper, salmon, scallop, sea urchin, shark cartilage, salmon roe garnished with cherry tomato and turnip. The olive oil and balsamic vinager served as the marinated dipping sauce with celery and lemon offers the kick to the sashimi. You got to love seafood in order to appreciate this dish.



<Cima Special Roll>
A4 Kagoshima Beef is used and topped with sea urchin, salmon roe, tuna, caviar, crab meat, sushi egg and cucumber. A complex combination with a hint of the Kabayaki sauce to add flavour and the touch of gold leaf for its exclusivity.


<Japanese Oysters Topped with Sea Urchin>
Hate me! Love ME! If you don't like oyster and sea urchin and you gonna hate this dish. If you love this two rich combination, you would love to have another encore.



<Cima Wagyu Burger>
The unmatched aroma of the Wagyu Burger comes from a 100% A4 Japanese beef patty with cheddar Cheese, tomato, onion and radish paste on top. A little disappointment by the fries, some superior quality of chips used would be best company for the Wagyu beef.



<Braised Boston Lobster>
Once again, sea urchins are used as well as fish broth and cream are added into the lightly stir-fried minced garlic and spring onion bulbs for a slow boil until texture thickens. Lobster meat is half cooked at a quick boil and then simmered in the thick broth til done. Lastly, throwing mochella and edamame beans into the ensemble adds color to balance the entire presentation.


<Grilled Wagyu Beef>
Pairing optimally light-grilled A4 Japnese beef with a dressing made of short ribs, mixed vegetables and herbs marinated for 2 days and completed with a finishing touch of Japnese oden turnip.



Tried & Tested:

Location: 3.5/5
Design & Decor: 3.5/5
Food & Beverage: 3.5/5
Service: 3/5
Value For Money: 4/5

Highlights :
"Eatail"

 3/F, 239 Hennessy Road, 
Wanchai, Hong Kong