和緣割烹料理 Wa-En Kappo — Restaurant in Hong Kong Island

Last month I celebrated my birthday at Wa En Kappo with an incredible 8-course tasting menu (Hk$1480)! The panoramic view of Victoria Harbor was absolutely superb! 🌆

The 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙛𝙞𝙜𝙨 were a delightful surprise —lighter in color than normal ones but super sweet, perfectly complemented by almond flakes.

The 𝙨𝙚𝙖 𝙘𝙪𝙘𝙪𝙢𝙗𝙚𝙧 𝙩𝙚𝙢𝙥𝙪𝙧𝙖, paired with a rich 7-hour abalone sauce, was simply irresistible.

I couldn’t help but added the 𝙨𝙚𝙖 𝙪𝙧𝙘𝙝𝙞𝙣 𝙝𝙖𝙣𝙙 𝙧𝙤𝙡𝙡, piled high with fresh sea urchin.

And let me tell you, the 𝙨𝙚𝙖 𝙪𝙧𝙘𝙝𝙞𝙣 𝙘𝙡𝙖𝙮 𝙥𝙤𝙩 𝙧𝙞𝙘𝙚 with black truffle was just the perfect cozy finish for autumn!

Here’s a little peek at what we enjoyed: ❧ Figs, Sesame, Vinegar, Almond, Yuzu 👍🏻👍🏻👍🏻

❧ Sea cucumber, Seaweed, Shiso Flower, Abalone Sauce 👍🏻👍🏻

❧ Kinki, Melon Flower, Sudachi, Winter Melon

❧ Sashimi: Chu Toro, O Toro, Shima Aji, Buri with Sea Urchin and Shiso Leaf 👍🏻👍🏻

❧ Hairtail, Cavier, Gold Leaf, Black Vinegar Sauce 👍🏻👍🏻

❧ M9 Beef Tongue, Radish, Cherry Tomato, Kujo Scallion 👍🏻👍🏻

❧ Sea Urchin Hand Roll (+HK280) 👍🏻👍🏻👍🏻

❧ Black Truffle, Sea Urchin, Claypot Rice 👍🏻👍🏻

❧ Warabi mochi, White Bean Paste, Mung Bean Powder

🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘋𝘢𝘵𝘪𝘯𝘨, 𝘊𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯, 𝘙𝘰𝘮𝘢𝘯𝘵𝘪𝘤 𝘋𝘪𝘯𝘯𝘦𝘳𝘴

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My first visit to Wa-En for a friend's birthday was filled with pleasant surprises. The meal gradually unfolded with several noteworthy dishes.

Tempura prawn and persimmons were great. The Kagoshima 14 Sukiyaki was a standout. The beef was very tender and paired excellently with the buttery mashed potatoes, creating a creamy texture.

Another unexpected treat was the udon, served in a thick ginger broth with crab meat. The richness of the broth made for a memorable dish.

The last small bite was a mochi with sweet potato inside. I wish it was bigger!!!! Love the whole curation.

A caveat for those who are convinced after reading the review, be prepared it might be high chair...

A newish restaurant in a newish building in Sheung Wan with a gorgeous harbor view.

It’s quiet inside - a single panel facing the chefs, hushed conversations but not so quiet as to become stern.

The food is beautiful - gorgeous variety of 11 courses with ingredients like sea cucumber, sea urchin, toro, fois gras, Sakura shrimp, matcha, kurobata pork, mantis shrimp. Each bite is textured and gorgeously executed. Each course is probably 3-5 bites but so, so, worth savouring.

The only faux pas I think I committed was not bowing back as the staff walked us to the lift/elevator, but I know now for next time! Menu...