Serves 8




200g scallop sashimi                   

200g langoustine sashimi           

200g tuna sashimi                        

200g red snapper sashimi           

200g mango                                   

200g watermelon                          

200g cantaloupe melon                

6g sea salt                                 

10ml olive oil                                


Mango puree

300g mango                                       

20g olive oil


Mixed vegetables

100g zucchini                                  

100g fennel                                     

50g red radish                               

100g green asparagus                   

20g mixed cress                            

3ml lemon juice    



Mango puree

Peel and cut the mango. Blend the mango and emulsify it with olive oil.



Thinly slice the fruits and the seafood, place them in the order of red snapper, watermelon, langoustine, mango, tuna, cantaloupe melon and scallop.

Brush the carpaccio with olive oil and sprinkle with sea salt.

Slice the vegetables with a mandolin and then season with lemon juice and olive oil.

Place the mixed vegetables on top of the carpaccio and garnish with cress and mango puree.


Mistral, InterContinental

B2 Level

70 Mody Road

Tsimshatsui East

Kowloon, Hong Kong

+852 2731 2870