Chef Zepho said he prepared the fish over a long process of 48 hours during which it is pressed, then marinated to remove some of the moisture, which also helps maximize the flavor during the marinating process.
This results in a rich dish full of taste -- an explosion of flavor.
The tuna loin is "tataki," meaning being seared, cooked on the outside and raw inside. Refreshing and flavorful it has cemented the Rokas culinary tradition.
The tuna is served on top of thinly sliced white radish, and topped with the apple and mustard dressing. Light and powerful for a regeneration of the senses.
The foie gras is wrapped in seaweed, poached in plum wine and spices, and served with squid ink toasted bread.
Zepho explained that the foie gras is poached this way in order for it to maintain its original flavor.
This dish is particularly appealing to the eyes, its presentation is extravagant due to the dark color of the bread.
Personally one of my favorite dishes. If you are lucky you will find it in Roka. But they don’t have it every day. Although it comes in a very small portion it is definitely worth trying. Its taste is fresh and delicate, stimulating
Roka, shop 002 Level LG1, Pacific Place, 88 Queensway, Admiralty, tel +852 3960 5988,www.rokarestaurant.com
Tuna Tartare with a Texas Twist