Located at a hushed area of Wan Chai, Kasa is a home of modernizing traditional Cantonese dishes with unique twist. Through a great passion to pursue the Hong Kong cuisine, the founder and the Chef of Kasa have been continually experimenting hand in hand to bring a lot of inventions from locals’ staples on the table.
While the all-day dining restaurant showcases a playful ambience featuring an open kitchen, dai pai dong seatings and a uniquely painted wall, the menu also involves a list of big and bold creations to complete an unconventional dining experience.
Some appetizers, which are offered during lunch and dinner, are arancini made with crispy claypot rice and Chinese preserved sausage instead of ordinary risotto; the scotch egg is wrapped with an interesting layer of steamed preserved veggies minced pork in addition to a nicely fried breadcrumbs coating.
Surprisingly, the squid “noodle” is served cold, dressed with oyster sauce and cooked very tender.
Imagine the salmon fillet that just melts across like butter. It is steamed and then seared excellently, tender and moist, not to mention the crackly crispy skin that can rival the best roasted chicken.
Never leave Kasa without ordering their renowned custard lava cake. It is made with a white chocolate batter and molten salted egg center, which could be speechlessly admired as an imitation to those classic steamed buns. Some more glamorous desserts to try are the crunchy Chinese fried dough (the churros) dusted with cinnamon sugar and refreshing homemade sorbet.
Sunny-side-up Egg, Japanese Char Siu with Ginger Mayonnaise, Pineapple Bun
Arancini, Chinese Preserved Sausage
Chinese Vegetables, Minced Pork, Soft Boiled Egg
Sliced Squid, Garlic, Oyster Sauce
Shanghai Style Braised Beef Short Rib
Grilled Salmon, Ginger, Scallion
Char Siu Pork Neck, Sunny-side-up Egg with Rice
Lime Flavored Sorbet, Sea Salt, Pop Rocks
Kasa Style Molten Custard Cake
Kasa Style Churros, Cinnamon Sugar, Condensed Milk
Housemade Hawthorn Syrup with Soda and Blended Red Beans, Coconut Milk, Blended Ice