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Cobo House duo Chefs Ray and Devon proudly presented the 7th chapter, Game of Poultry, to the praised Knife and Spoon menu series, specifically designed for merry gatherings in the festive season.

Cobo House Official restaurants
Chapter 7: Game of Poultry

Imbuing time-honoured poultry dishes with their personal memories, they have carefully designed three tasting menus: Silhouette Experience (four courses at HK$680), Abstract Experience (six courses at HK$1,180) and Full Experience (eight courses at HK$1,480). Optional wine pairings are curated by expert sommeliers for the latter two courses.

Begin the dining experience with Duck Three Ways – Duck foie gras ice cream sandwiched between waffles, Petit chawanmushi made of duck consommé and salted egg yolk, and Pan-fried duck bun filled with tenryo plum yoghurt and blended duck.

Perfecting the chilly season is the long-awaited homemade udon in heart-warming chicken broth, adorned with fermented king oyster mushroom, shijimi clam, crown daisy purée and soy sauce marinated quail egg. Equally anticipated is the 12-day-aged pigeon and leg confit, amplified by a green pepper infused dark beer sauce. 

Top off the experience with the meticulously plated egg-shaped chocolate – surrounding the dragon pearl berry and marmalade with local milk-tea mousse alike. Immerse in the panoramic view of Victoria Harbour and selected artworks along with the delectable set of gourmets of your choice, available until 31st January, 2022.

Cobo House, 602, 6F, K11 MUSEA, Victoria Dockside, Tsim Sha Tsui

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