Butter Lettuce Salad with Crab and Avocado

Many months ago we went to Carnevino with SA and RL for a superb dinner. SA had been there before, and the first thing that he said was, “I gotta order the Butter Lettuce Salad” … or something along those lines. Anyway, he was really excited about it, and when it arrived at the table, it looked pretty darn good. I tried a mouthful, and my initial thought was “Yum, but no where near enough crab”, and since then, have been meaning to make a super-boosted version of it at home.


Fast forward to today, and I have finally gotten around to trying it out. Whilst recently in the USA, I went to BJ’s and picked up a ton of lump crab meat for a steal – it’s a bit on the pricey side here in Honkers, but every now and then as a treat is entirely manageable!

Butter Lettuce Salad with Crab and Avocado
(serves 4)

You’ll need:

200g cooked lump crab meat (or thereabouts)
2 heads of butter lettuce
2 avocados, roughly cut into large chucks
Handful of chopped chives

Honey Mustard Lime Dressing

4 tbsp extra virgin olive oil
2 tbsp lime juice
1 tsp Dijon mustard
2 tsp honey
1 tbsp coriander, finely chopped (optional)
Salt and pepper


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If there was ever a time to be impressed with a steak restaurant, then this would be it, my meat-eating friends. The 2nd Hong Kong restaurant-child of Mario Batali and Joe Bastianich, in conjunction with the ever-expanding Dining Concepts Group (who seem to be aiming for a monopoly on steak in Hong Kong), attention to detail is definitely the motto for this restaurant.

Photo courtesy of sassyhongkong.com

The Interior – photo from sassyhongkong.com

Crisp white linens, leather paneled chairs, beautiful wooden flooring, brass lighting. Everything is quite masculine, yet the decor is welcoming and appealing to all. What impressed me – the Christofle cutlery and engraved Laguiole knives! It really seems as if no expense was spared, and not only was the food rich, but so was the eating experience.


amuse bouche Рbutternut squash pur̩e with home-made marshmallows

Before out starters arrived, we were served an amuse bouche of butternut squash soup. It was comforting albeit slightly unsophisticated, and a touch on the sweet side. I wouldn’t turn my nose up at it, but one of those in our party didn’t finish it. It wasn’t a good indicator of the meal to come, certainly.


Scallop Agrumato: Live Scallops with house-made Mandarin Oil HK$178

We started with live scallops with a wonderful citrusy oil, a sophisticated dish that was beautifully presented. I could always do with more scallop though!


Calamari with Spicy Tomato HK$168

Our waiter that evening was extremely knowledgeable about the menu, and although there was a big discrepancy between some of the staff, many of them looked as if they had been very well trained on the menu, the ingredients and service to a higher level in general. Hats off to Batali/Bastianich for making service a priority, it’s hard to come by in Hong Kong.

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