Leaning In: Where to Go For a Nutritious Detox After Your Holiday Feasting

After a meat-and-sugar-heavy Christmas (not to mention all the sparkles), January might be a good time for a leaner, lighter and more nutritious detox. Here are five restaurants offering options a little less weighty.

Sushi Fujimoto

Substitute red meat with omega-3-rich sushi and sashimi this month at Sushi Fujimoto, where the seasonal omakase menu, available at lunch and dinner, takes you through everything from ankimo (monkfish liver), shirako (cod milt) and female snow crab to nodoguro (blackthroat seaperch), tuna cheek and yellowtail, all prepared by chef-owner Kenichi Fujimoto, whose resumé boasts establishments including Sushi Saito and Sushi Kanesaka.

Plaisance by Mauro Colagreco

If you prefer your fish a little less raw, Plaisance by Mauro Colagreco might just be what you need. The new three-storey restaurant on Duddell Street offers lunch and dinner menus spotlighting the best of the ocean, including a barbecued kinmedai fillet, monkfish with a homemade seafood miso paste and, of course, the Argentine chef’s signature beetroot and caviar.

Mora

That tofu’s long been a staple of Asian cuisine is no surprise, given the nutritional benefits of soy. To enjoy the ingredient at its best, head to Vicky Lau’s Michelin green-star restaurant Mora, which serves dishes such as thousand-layer tofu with roasted maitake, udon noodle with soymilk lobster bouillon and chrysanthemum tofu in supreme broth.

Arcane

Going vegetarian doesn’t mean foregoing rich flavours. At Arcane, Shane Osborn’s vegetarian tasting menu will have you questioning why you ever need to eat meat again, with a spread featuring carrot tartare with cashew butter, Crapaudine beetroot with pistachio, sautéed potato gnocchi with shiitake and sautéed porcini with parmesan crust and caramelised onion.

The Cristal Room by Anne-Sophie Pic

Forty-Five is complete at last, with possibly last year’s most anticipated opening: The Cristal Room by Anne-Sophie Pic. Sure, there’s Wagyu striploin on the menu, but with Yunnan peas with caviar, blue lobster from Brittany and the famed wild seabass with Petrossian Daurenki caviar in champagne sauce – a dish that’s stayed on Pic family menus since 1971 – you can ignore that for once.