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Hainan Shaoye

Openings & Closings

Kushi One

Rm 1-3 East Town Building, 16 Fenwick Street, Wanchai

Restaurant Listing

Tai Hei Hing

9/F, 83 Wan Chai Road, Wanchai

Restaurant Listing

Lei Bistro

B2 Time Square, Causeway Bay

Restaurant Listing

Union J (Closed)

1/F California Tower, Lan Kwai Fong, Central

Restaurant Listing

Jade Garden (Closed)

1 Hysan Avenue, Causeway Bay

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July 31, 2010

Listing 30 events.

Abalone Delights

The chefs at Tsui Hang Village Restaurant have carefully selected fresh Dalian and Australian green lip abalones and prepared them with innovative as well as traditional cooking techniques for a special Summer Abalone Delicacies menu.

Appetisers include Flambé Baby Abalone with Rock Salt, Abalone Tempura, Consommé with Fresh Abalone and Assorted Seafood, and Japanese Cold Noodles with Whole Abalone.

For those who prefer abalone cooked in a more traditional way: Braised Whole Australian Abalone in Supreme Oyster Sauce (2-head) Poached Sliced Giant Australian Abalone, Sautéed Fresh Abalone with Asparagus and XO Chilli Sauce, Steamed Fresh Abalone with Shredded Preserved Mandarin Peel and Ginger, and Abalone, Diced Chicken and Taro Rice Casserole.

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Guest Chef

For one week only (24 to 31 July), Flora Mikula, the executive chef and owner of the boudoir-inspired Les Saveurs de Flora on the Champs-Elysées in Paris, will make a guest appearance at the Lobster Bar and Grill. Two signature dishes that Chef Mikula will prepare for her Hong Kong debut are Tomato Mozzarella Melba and Chilled Pesto Soup, Basil Madeleine and Half Confit Tuna Niçoise Thin Tart. A two-course or three-course lunch and four-course degustation dinner are priced at $320, $350 and $688 respectively.

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Uncorked Sessions

If you want to learn, appreciate and enjoy the culture of wine in a fun and accessible environment then join one of the following Uncorked Sessions being presented by FINDS in cooperation with VinoCulture and WOM guide at FINDS. The following three sessions can be attended individually or as a three-part series for a substantial discount.

Class Details: Session 1, 22 July: The Bubblespinner - Four sparkling wines and champagnes are paired with oysters & appetisers, in a session that promises to titillate and educate; Session 2, 12 August: Sea-good Ecstasy - What wine to order with seafood; Session 3, 02 September: Just Desserts - Intensify your climactic enjoyment of desserts with sublime vino-conclusions.

Sessions begin at 7.30pm. Sessions are $150 per session including four wines and four perfectly paired scapas, or book all three sessions for $350. Each participant will receive a gift from WOM Guide. Email james@finds.com.hk or call 21231558 to reserve your seat, places are limited.

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Lobster and Wagyu

From now till 29 August, JW’s California features series of lobster and wagyu beef delicacies. Chef's recommended dishes include Australian prime wagyu rib-eye steak, Boston lobster salad, Surf and turf roll, Boston lobster, and Blue lobster. There is also a four-course dinner for $1,200 per person, which begins with a choice between Boston lobster salad and wagyu beef salad as appetiser. For the main course, a serving of both Boston lobster thermidor and Australian M9 wagyu beef rib-eye; and concludes with a Chocolate and raspberry mousse dessert.

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Aussie Black Truffles

Summer marks the arrival of another seasonal delicacy – winter black truffles, directly imported Tasmania in Australia. H one's chef Luca has created a selection of traditional and modern dishes using the delicacy, including: Black Truffle and Anchovies Bruschetta; “Fassone” Beef Tartar with Black Truffle; Marran Eggs Frittata with Black Truffle; Yellow Pumpkin Soup with Black Truffle; Risotto with Green Peas, Broad Beans, Taleggio Cheese and Black Truffle; Home made Agnolotti Filled with Ricotta Cheese and Swiss Chard, Shavings of Black Truffle; Home made Potato Gnocchi, Cinta Senese Ham, Fontina Cheese and Shavings of Black Truffle; Pan-seared Black Cod on a Black Truffle Polenta and Glazed Shallots; “Milanese” Style Veal Chop, Mozzarella, Fontina Cheeses Gratinated with Black Truffle; and Black Truffle Ice-cream.

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  • H One

Earthly Pleasures

Jet flown fresh daily from Yunnan, Cuisine Cuisine's master chefs are taking advantage of seasonal produce to craft a host of special dishes using wild mushrooms.

Dishes include Braised Whole Abalone with Fresh Termite Mushrooms in Supreme Oyster Sauce, Sautéed Sliced Spotted Garoupa with Fresh Catathelasma, Sautéed Sliced Pigeon with Fresh Sarcodon Aspratus, and Sautéed Prawns with Fresh Porcini. Other “wild” creations include Assorted Fresh Wild Mushrooms with Shredded Salmon, Braised Egg Tofu with Morel Mushrooms, Double-boiled Silky Chicken Soup with Fresh Matsutake and Sea Whelk and Pan-fried Calf Steak with Black Truffle Sauce.

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Monster Burger

Main St. Deli has launched the Main St. Monster Burger. Served in a 12 inch bap the burger is packed with 32ozs of prime ground US beef, tomatoes, lettuce, onions, pickles, cheese and mayonnaise – it is not for the faint hearted. The burger is priced at $488 per burger.

For those not willing to tackle such a feast Main St. Deli will still have its regular à la carte menu serving American-style salads and sandwiches and is offering guests dining for dinner 25% off their total bill until 31 August. This offer does not apply to the Main St. Monster Burger.

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Thai Guest Chef & Win a Trip

The Cafe's lunch and dinner buffets will feature the dishes of guest chef, Siriluck Lekkwan, from the Grand Hyatt Erawan Bangkok. Examples include Grilled Beef with Chilli Lime Sauce, Pomelo Salad, Rice Crackers with Minced Pork and Shrimp Dip, Thai Fried Noodles with Shrimp, Steamed Fish with Chilli and Lime, Grilled Lamb Chop Thai Style, Chicken in Green Curry; Prawn in Red Curry Paste; and Beef in Massaman Curry with Peanuts. Traditional Thai desserts will include Sticky Rice with Mango; Boiled Sago with Corn in Syrup; Thai Pumpkin Custard and Steamed Banana with Shredded Coconut.
The biggest-spending patron at Cafe during the Thai promotion will win a two-night stay at Grand Hyatt Erawan Bangkok with afternoon tea for two persons at Erawan Tea Room.

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  • Cafe

Ice Cream Buffet

Cool down the summer heat at Tiffin with a selection of ice cream desserts at the afternoon tea and dinner buffet. Afternoon Tea Buffet from 3:30pm to 5:30pm Monday to Friday Adults $218/Children $109, Saturday and Sunday Adults $238/Children $119; Dinner Buffet from 6:30pm to 10:00pm Adults $538/Children $269.

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  • Starts on: 15.07.2010

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  • Tiffin

Homemade Yoghurt Dishes

Duke's Deli, a New York style deli, has launched a Summer Promotion featuring Homemade Yogurt. On the special menu are dishes such as Orient Express Homemade Yogurt and Cucumber Soup, Cool Gazpacho with Spiced Cucumber and Lime Frozen Yogurt, Zucchini Spaghetti Alfredo with Homemade Yogurt Sauce, Roasted Chicken Fillet with Homemade Yogurt Dip, and Homemade Yogurt with Oreo Chocolate Cake Parfait.


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  • Duke's Deli

Summer Truffles

In July, Chef Marco Torre presents the seasonal summer truffle from Umbria with a specially designed 4-course set dinner menu available every evening, priced at $750 per person.

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  • Grissini

Canadian Beef

This July, Steik World Meats collaborates with Canadian Beef Export Federation and Angliss HK Food Service to offer diners prime Canadian beef. During the promotion five Canadian Grain-Fed Prime Beef Cuts will be introduced: Dry-aged Export Rib of Beef on Bone, T-bone , Dry-aged Sirloin, Dry-aged Rib-eye and Tenderloin. If you want a little seafood with your steak choose the Surf & Turf, which includes grilled tenderloin, herb grilled lobster and king crab leg, all from Canada.

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Sizzling Malay-ficence

Langham Place has secured internationally renowned Malaysian chef, Jimmy Chaw, to kick-start its Sizzling Malay-ficence cuisine promotion, available throughout July and August. Highlighting Malaysia and Singapore’s exotic flavours and spices, chef Chaw has designed an array of dishes, which will be featured on The Place’s sumptuous buffet.

Chef Chaw’s best picks include bak kut teh (simmered pork spareribs with herbal soup), wagyu beef rendang (a zesty popular dish in nyonya cuisine which is a hybrid of Chinese and Malaysian style), otak otak (an aromatic steamed fish cake wrapped with banana leaf), stir-fried black pepper Alaskan king crab leg, stir-fried chilli lobster and crab – all signatures of the renowned food enthusiast.

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Fruitful Summertime

Cafe Marco presents the “Fruitful Summertime” Afternoon Tea Buffet that consists of desserts made with fruits of sharp colours and taste, designed to refresh you during summer.

Highlights of the buffet spread include Raspberry and star anise tiramisu; Vanilla rice pudding with strawberry; and Kalamansi jelly with salted plum. Other items are the puffy Caramelised pear mille feuille and the aromatic White peach mousse with jasmine tea. Chocolate tart with passion fruit jelly will be perfect for chocolate lovers. Desserts made with cherries, pineapples, plums, apricots are also available.

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  • Café Marco

Uni Menu

Kaetsu’s chef de cuisine, Ito Hiroyuki presents the freshest seasonal Murasaki Uni from Japan during the month of July. Murasaki Uni is the purple sea urchin, which is the smoothest version, found in shallow rocky beach areas all over Japan. The summer season between July and September is the best time to enjoy Uni. Murasaki Uni produces unique tastes when paired with sake.

At Kaetsu, Chef Ito will be introducing Murasaki Uni dishes with different preparations. Highlights include Uni sashimi (whole piece); Uni Sushi; Grilled Uni; Uni with Egg Yolk Sauce Soup and Uni Fried Rice of Steam Rice. For a complete Japanese dining experience, pair Murasaki Uni with three types of 720ml Kaetsu’s sakes.

The Uni dishes will be available Mondays to Thursdays for both lunch and dinner and during lunch only on Fridays.

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  • Kaetsu

Summertime Menu

Starting July 6, The Press Room will introduce new summer items to all their menus designed to bring out the best of summer flavours with fresh, seasonal produce and truffle highlights.

Highlights include summer fruit gratin, bacon wrapped rabbit and the French charcuterie platter, with eight charcuterie selections directly imported from France. Served with pickles, olives, and onion confit, the charcuterie platter is available for $150 as a starter and $270 as a main course. The charcuterie selection includes: Chargrilled Toulouse Sausage, Merguez Sausage, Pâté de Campagne, Duck Rillettes, Bayonne Ham, Saucission de Lyon, Smoked Duck Magret, and Ox Tongue with Salsa Verde.

Summer time also means truffle season. Directly imported from France, The Press Room will be whipping up a different dish inspired by summer truffles every 10 days from July 1 until the end of August. Guests can savour the scent of truffles in combination with a variety of foods – from risotto to foie gras. Available for dinner only.

July 1 to 10
Soft herb risotto reggiano with summer truffles

July 11 to 21
Chargrilled calves liver with red wine ox tail, portabello mushroom and truffle jus

July 22 to 31
USDA prime tenderloin sautéed foie gras & summer truffles

August 1 to 10
Seared salmon, shellfish, leeks, white grapes & summer truffles

August 11 to 21
Ballotine of foie gras with carpaccio of truffles and beetroot

August 22 to 31
New season’s lamb, grilled provencal vegetables, rosemary

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Early Bird Mooncakes

This year, Tsui Hang Village Restaurant and Cuisine Cuisine have prepared a host of mooncakes for Mid-Autumn Festival.

At Tsui Hang Village Restaurant, customers can savour the popular White Lotus Seed Purée Mooncakes with Double Yolks and White Lotus Seed Purée Mooncakes with Four Yolks. Another popular choice is the Egg Custard Mini Mooncakes. For something different, Almond Mini Mooncakes. Plus, Low Sugar White Lotus Seed Purée Mooncakes with Double Yolks, Assorted Nut Mooncakes, Chestnut Purée Mini Mooncakes, Red Bean Paste Mini Mooncakes, and 4-in-1 Mooncake Combo and 4-in-1 Mini Mooncake Combo.

At Cuisine Cuisine, master chefs have crafted two ever-popular mooncakes, including White Lotus Seed Purée Mooncakes with Double Yolks and Egg Custard Mini Mooncakes.

Enjoy 50% discount by ordering the mooncakes before 15 July.

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Mango Fever

For the months of July and August, Coffee Mill presents the “Mango Fever Afternoon Tea Buffet”. Choices include Mango Pistachio Cake with Green Tea Jelly, Mango Mousse with Passion Fruit Sauce and Coconut Caviar, Coconut Meringue with Chilled Mango Soup, Mango and Strawberry Trifle, Fresh Mango Band, Mango Cheese Cake, Mango Ginger Creme Brulee, Coconut Mango Glutinous Rice, Mango and Sago Pudding; and Mango and Pomelo Swiss Roll.

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  • Coffee Mill

Le Meridien Summer

A range of summer specials are available at Le Meridien's F&B outlets this July. Nam Fong presents a selection an array of fresh fruits in dished and at PSI Bar the Summer Tea Buffet is only $188 per person. If you adore seafood, the traditional French Seafood Platter "Fruits de Mer" is available at Prompt, featuring a four-course set meal with a variety of "fruits" from the sea priced at $1,388 for two persons, with a bottle of house wine for $200. Seasonal ingredients have arrived at Restaurant & Bar Umami including Salt Grilled Ayu and Tobiuo Sashimi.

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Hullet House Happenings

A host of promotions await at Hullet House. Lobster Gourmand Menu will be available at St. George Restaurant with a five-course lobster menu featuring classics such as Traditional Lobster Bisque; Wild SeaBass and Lobster Claws with red wine sauce and girolle mushrooms; Blue Lobster Tail seasoned with cider reduction with Lardo diColonnata, roasted almonds, mushroom pasta and cuttlefish. Available at lunch and dinner and priced at $888pp.

Loong Toh Yuen has a Vegetarian Lunch Menu featuring delicacies such as Steamed Glutinous Rice Dumplings, Deep Fried Chinese Samosa and Stir-Fried Vegetarian Shrimp with mushrooms. While Tastes of Old Hong Kong features almost forgotten Hong Kong dishes such as Kowloon City savoury boned chicken, Sai Kung stewed snail with chilli sauce, and “Cha Guo“ glutinous rice flour stuffed with red bean paste cake.

For a casual set lunch try Stables Grill, which offers a four-course lunch including the grill of your choice served with a chilled tomato soup, green salad and daily dessert for $118 and up. During the evenings, come in and enjoy a selection of Traditional Spanish Tapas prepared by our resident guest chef from Spain, Jordi Valles Claverol.

The Parlour has introduced a Chocolate afternoon tea featuring items such as Jivara Chocolate Cake, Caramel-Tonka beans Creamy Cake and Traditional Churros with pure Caraibe Ganache.

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Bottomless Mussels

July 21 is National Belgian Day and instead of celebrating just for the day, Frites is celebrating all month. For the month of July, enjoy bottomless mussels and free flowing Leffe Brune or Leffe Blonde for 2 hours fro $595pp. The mussels are steamed with diced tomato, onion, light cream, fresh chives, and are served with our special Frites on the side.

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  • Frites

Spicy Meatballs

In conjunction with the Running of the Bulls festival in Pamplona, Spain, Tapeo will be serving the "hottest meatballs in town" for the entire month of July. If you can eat them all, you are rewarded with a glass of Spanish wine.

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  • Tapeo
  • Tapeo

Tea Dishes

Hotel Nikko’s Toh Lee is featuring a selection of tea-flavoured dishes. The chef's personal favourite is steamed fillet of spotted garoupa with black mushrooms, Jinhua ham and Lung Ching tea leaves in lotus leaf. Another highly recommended dish is smoked duckling with fragrant oriental tea pearls and preserved eggs. Also on the menu are prawns sautéed in Da Hong Pao tea, garlic and Maggi sauce; and pan-fried diced sirloin with rose tea and gravy.

What’s more? Several premium teas are served along with the above dishes, including Golden Oolong Tea, Fragrant Oriental Pearls, Osmanthus Oolong, Ginseng Oolong, Lung Ching Tea and Da Hong Pao Tea.

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  • Toh Lee

Dungeness Spotlight

Coffee Mill brings you a variety of dungeness crabs as highlight of the restaurant’s international buffet for the month of July. Executive chef, Tom Samranjit, highly recommends Steamed Dungeness Crab with Thai Chilli and Lemongrass with Cocktail Sauce.

Other dishes include Grilled Dungeness Crab, Butter Nut and Avocado with Passion Fruit Dressing; Braised Dungeness Crab with Chinese Bean Curd, Mushroom and Egg White; Sea Urchin Fried Rice with Dungeness Crab and Japanese Smoked Ee and Chinese Wok-fried Pumpkin with Dungeness Crab.

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  • Coffee Mill

Noodle Power

Hotel Nikko’s Japanese restaurant, Sagano is serving up a cold noodle lunch set, Noodle Power, to cool you down in this sweltering season. As part of the set you can choose your own combination of noodles, tempura and sushi. Three kinds of cold noodles are available including the unusual egg, plum and green tea. The lunch set is priced at $198 per person.
Apart from Noodle Power, an extravagant seafood Sagano Kaiseki is also available. On the menu are such dishes as oyster with vinegar sauce, seafood teapot soup, stewed taro and grilled sea eel Japanese style, grilled sweet smelt with salt, conch and Manganzi pepper tempura and cold squid noodles with sea urchin. The set is priced at $980 per person.

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  • Sagano

New Look Yunyan

Yunyan Sichuan restaurant has unveiled a new contemporary interior and new dishes. These include Sichuan Style Roasted Marinated Duck, with crispy skin marinated in honey plus fried Sichuan bean sprouts, sliced meats and shredded shallots all stuffed inside the duck. Other new dishes are Seared Crab Claws with Pickled Chilli Sauce, Roasted Chicken with Spicy Wild Mushroom Confit served in a Stone Casserole, which is prepared with a wild mushroom sauce specially created for Yunyan Sichuan Restaurant. Other new creations include “Sautéed Crispy Pig’s Intestines with Dried Chillies and Sichuan Peppercorns” and Homemade Chilli Noodles Duo. Old favourites are still available.

From 10 June to 12 August, at 8pm every Thursday, Yunyan Sichuan Restaurant will invite a mask-changing artist to perform this Chinese traditional theatrical show in the restaurant. Diners can also look forward to special tea performances at 7:30pm and 9pm every night. Each diner will be served a complimentary cup of the restaurant’s signature Eight Treasures Tea, infused with eight types of special ingredients, including Western Ginseng, Medlars, Dates, Dried Orange Peel, Raisins, Walnuts, Rock Sugar and Jasmine Tea. It is said to be a traditional tea that nourishes the blood and reinvigorates the body and spirit.

What’s more, to celebrate the re-opening of Yunyan Sichuan Restaurant, diners can enjoy a specially priced “Yunyan Sichuan Signature Set Menu” at $350 per person (originally priced at $700 per person). Sichuan food lovers can savour the restaurant’s signature dishes including Hot and Sour Soup, Sautéed King Prawn in Mild Chilli Sauce, Crispy Chicken Dices with Spicy Dried Red Chillies and Sichuan Peppercorns as well as Poached Mandarin Fish Slices layered with Crispy Soya Beans.

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Mussels of the World

La Brasserie proudly presents special menu “Mussels of the World”, featuring seasonal mussels from different countries cooked in variety of ways. Mussels include French Black, Dutch Black, US Blue, Spanish, Italian Black Mussel, Australian Blue and New Zealand Green. French Black Mussels are served daily. Two types from the above choices are served on weekly rotation depending on freshness and import schedule.

Guests can choose among eight recipes: Moules Marinière: White Wine, Shallots and Garlic; Moules au Basilic: White Wine, Shallots, Garlic, Fresh Basil and Diced Tomatoes and Normande Mushrooms, White Wine, Onions, Garlic, Brandy and Cream; Moules en Mouclade: White Wine, Shallots and Garlic accented by a Light Thai Green Curry Cream; Moules du Midi: Olives, White Wine, Tomato, Bread Crumbs and Parmesan Cheese; Moules a la Provencal: Garlic, Butter, Parsley, Pernod Topped with Bread Crumbs; Moules Portuguaise: White Wine, Spanish Chorizo, Tomato, Garlic and a Hint of Coriander; and Moules à la Moutarde: Shallots, Garlic, White Wine, Whole Grain Dijon Mustard, Bacon and Cream.

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Cooking with Beer

CAFFÈ VERGNANO 1882 has teamed up with traditional brewery Birra Moretti to serve a ‘Cooking with Beer’ menu.

Dishes include Parma ham, green apple, buffalo mozzarella and mixed greens served with Birra Moretti dressing, Homemade rey hero with beer marinated lamb fillet and zucchini served with Birra Moretti mint jelly, Spaghetti with roasted pumpkin, artichokes, fresh basil and sun-dried tomatoes with beer pesto, Mushroom risotto cooked with Birra Moretti, Margherita pizza featuring tomato beer sauce with mozzarella and fresh basil, Strawberry parfait, custard and beer jelly, and Homemade beer ice cream.

A 3-course set dinner with soup or salad, choice of main course and dessert is priced at $178 including a bottle of Birra Moretti, coffee or tea.

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World Cup Cuisine

The Royal Pacific Hotel will showcase signature dishes from six countries and global snacks in celebration of World Cup fever, while showing live broadcasts of the games. At Pierside sample items such as Grilled Boerewors Sausage and Cape of Good Sardine (Sth Africa), Fried Shrimp with Crushed Garlic and Paprika and Deep Fried White Bait with Tartar Sauce (Spain), Parma Ham Pizza (Italy), Fish and Chips, and Butter and Jam Pudding (England), Baked Escargot Stuffed Mushroom and French Apple Tart (France),
Salad of Avocado and Crab Meat and Grilled Pineapple and Chicken Skewer (Brazil), plus seven varieties of hot dog (veggie, organic, chilli, cheese, bacon chilli, nacho cheese, New York flavour).

There is also the World Cup Snack Menu featuring: Deep-fried Meat balls with Cheese Sauce, Deep fried Chicken Nuggets, Roasted Baby Ribs with Smokey Barbecue Sauce, Chakalaka (Spicy Vegetables served with Bread), French Fries with Ranch dressing, Deep-fried Vegetable Spring Rolls with Sweet Sour Sauce, Deep fried Crispy Shrimp Rolls with Chilli Thousand Dressing, and Snack Platter.

Or try the World Cup Set Dinner for $298 per person: Beef Carpaccio with Tomato Spicy Sauce, Prosciutto and Spinach Soup,
Roasted German Pork Knuckle or Slow Roasted Salmon with Caramelised Lime Sauce, and Chocolate Panna Cotta with Espresso Cream and Fruit Compote.

At Cafe on the Park you can try the African Dinner Buffet and the international lunch buffet.

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Peninsula Cooking Classes

For keen cooks, The Peninsula Academy culinary classes are the perfect way to learn the secrets of the hotel’s award-winning restaurants. Taught by individual Peninsula restaurant chefs and held throughout the year over four mornings, classes also include an optional behind-the-scenes kitchen tour, product knowledge and tips, together with a lunch to sample some of the dishes demonstrated during the class. Taught in English, each class costs $1,100 per person, with space limited to 15 participants per session.
Class Schedule:
26-29 May: Flavours from Europe, 23-26 June: Traditional Chinese Cuisine, 1-4 September: Classic and Contemporary Desserts, 20-23 October: Wine, Spirit and Cocktail Academy, 24-27 November: The Art and Benefit of Slow Cooking.

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  • Starts on: 26.05.2010

  • Ends On: 27.11.2010

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