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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

Restaurant Listing

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March 2010
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March 17, 2010

Listing 22 events.

Michelin Guest Chef

Michelin guest chef Claudio Sadler from Milan will be a guest chef at Grissini from 17-22 March. Chef Claudio’s cooking blends Italian cuisine and culture with contemporary food aesthetics and lifestyles. “I work on drawings of colours and presentation before I start creating a dish. This is my method of cooking. I pay a lot of attention to the seasons and the ingredients for occasions,” say chef Claudio

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  • Grissini

3-Star Chef

Jordi Roca of the three Michelin-starred restaurant El Celler de Can Roca in Spain brings his culinary expertise for a five-day extravaganza of dining at the Mandarin Grill. Roca’s six-course tasting menu is priced at $1,688 per person. Private dinners can be booked at the Krug Room during his stay. 

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Lobster Mania

Café Marco is shining the spotlight on lobster for two weeks in March. Steamed, boiled, broiled, grilled or stir-fried, each lobster dish will showcase lobster at its best. Dish examples include Chilled Poached Lobster Cocktail; Spicy Lobster with Avocado Cappuccino; Lobster with Mozzarella Cheese and Grilled Watermelon; and Lobster Crème Brulee.

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  • Café Marco

Miyazaki Beef Promo

Highly acclaimed Miyazaki beef, a A5-grade Wagyu beef varieties will be available at Cuisine Cuisine for two weeks. The dishes incorporate the master chefs’ culinary skills to maximise the aroma and taste of this decadent meat.

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Japanese Buffet

Clipper Lounge introduces its Japanese inspired buffet with guest dishes from different regions of Japan appearing on the menu. The items will vary from day to day although there will always be a selection of sushi and sashimi available.  Other delicacies to look forward to include Japanese Crabmeat salad, octopus salad, Alaskan king crab, Canadian snow crab, miso-glazed snowfish, grilled salmon teriyaki, tempura and yakitori items and yuzu jelly and green tea crème brûlée to finish. The Japanese buffet is available 12noon to 3pm Mondays to Fridays; and dinner is from 6.30pm to 9.30pm Mondays to Saturdays.

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Clams and Mussels

Grand Cafe presents a seasonal clams and mussels menu at the Grand Asian Dinner Buffet. The menu selection combines quality seasonal clams and mussels prepared with a mixture of Asian and western cooking methods. Chef’s recommendation includes Chinese Stir-fried Razor Clams with Garlic, Chilli and Black Bean Sauce; Thai Mussels in Red Curry; Laksa with Clams and Egg Noodle; French Blue Mussels with Bacon, Parsley and Cheddar Cheese; Filipino Clams Stewed with Tomato, Basil and Cream.

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  • Grand Café

Irish Week

Irish Week returns to Jimmy’s Kitchen (Central) due to popular demand. British-born executive chef Patrick Barrett will make authentic Irish dishes including Bacon and Corned Beef Croquettes on a Pea Puree, Beef and Guinness Pie with Colcannon and Bailey’s Irish Cream Cheesecake.

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Pork Galore

H one is bringing a wide selection of pork dishes to diners from 15 March to 18 April. The menu features dishes using different cuts prepared in variety of ways, freshly flown in from Italy, Spain and France.

Highlights include 48 Months Aged Iberian Ham; Slow Cooked Iberian Pork Fillet Carpaccio, Crispy Pork Tail, Baby Greens and Savora Dressing; Corned Pork Knuckle Terrine, Pickled Pearl Onion, Artichoke and Salsa Verde; Hand Crafted Strozzapreti, Wild Boar Ragout, Chestnut and Parmesan; Crispy Kurobuta Pork Belly, Langoustine, Celeriac Puree and Savora Sauce; Wood Stone Roasted Italian Suckling Pig, Garden Greens and Aged Balsamic Vinegar; and Braised Iberian Pork Cheek Meat, Jerusalem Artichoke Puree and Baby Spinach Salad.

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  • H One

Indian Buffet

An Indian national, Chef Raghbir Singh, the sous chef of Tiffin is cooking up an Indian feast for the lunch buffet showcasing traditional northern Indian dishes with a modern presentation. From appetiser, main course, and dessert to drinks, Chef Singh will prepare a selection of his signature items including Shallow Fried Potatoes in Refreshing Mint and Tamarind Dressing; Succulent Fresh Prawn Curry with Onion and Coriander Leaf; Lamb Chops Marinated with Cardamom and Mace Baked in Charcoal Tandoori Oven; Chicken Fillet Marinated with Creamy Yoghurt Sauce and Baked in the Tandoori Oven; Basmati Rice Cooked with Fresh Green Peas and Tempered Whole Spices; Vermicelli Cooked with Saffron-flavoured Milk; and Lassi and Indian Masala Tea.

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  • Tiffin

Irish Beef

Steik World Meats is presenting Irish grass-fed Charolais beef from 12 March to 30 April. This prime beef bred by Irish Hereford Prime has been awarded the AOC medal of excellence by the French Academy of Meat. Executive chef Brian Moore has selected the sirloin and rib eye and dry-aged them, with 12oz and 14oz sizes available. In addition, receive a complimentary Irish drink with every main course ordered.

Other than the beef, the restaurant will also offer various dishes using imported Irish ingredients such as Irish Black Mussels in White Wine, Garlic, Shallots & Parsley, and Bread & Butter Pudding with Rhubarb & Bailey’s Irish Cream finished with Custard & Vanilla Ice-cream.

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Bostonian’s Sustainable Seafood

The Bostonian restaurant has unveiled a fully sustainable seafood à la carte menu, one of the first in Hong Kong. The Langham, Hong Kong is committed to engaging the public in sustainable seafood so from now until the end of May, 2010, guests can enjoy 25% off their bill when ordering from the new à la carte menu. Terms and conditions apply.

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Artichoke Month

La Baita is celebrating the artichoke during March with a special menu. The menu comprises two appetisers and two entrees with recommended wine pairings. For appetisers, Chef Bettoli prepares either artichoke salad dressed with orange and pecorino cheese, or pan friend artichokes with spring salad and wild mint. For something hot, he serves risotto with artichokes and crispy pork cheek or steamed halibut with sundried tomato served with sautéed artichokes.

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Louis Roederer Brunch

The Excelsior presents free-flow Louis Roederer champagne during brunch every Sunday this March only at ToTT's and Roof Terrace. To add to this executive chef Mario Corti has applied his creativity in designing a range of condiments using Louis Roederer champagne to accompany the premium pan-fried French foie gras dishes. The condiments include tarragon jelly, fig relish, melting truffle mayonnaise and more. The Sunday Brunch starts at $648 per adult and $328 per child (three to 12 years of age) and comes with an unlimited pouring of Louis Roederer Premium Brut. Alternatively, guests can choose Louis Roederer Brut Vintage Rosé 2005 at $888 or enjoy a total indulgence of Louis Roederer Cristal 2002 at $3,298.

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Spring Menu

Ming Court has introduced a new Vibrant Spring menu that features fresh lobsters prepared in three unique styles, wagyu beef filled with matsutake mushrooms, along with fusion dishes such as steamed spring chicken with sake, and baked flaming pork loin in red wine. The menu is available every day at lunch and dinner

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  • Ming Court

Mushroom Madness

Garden Café tempts with its Mushrooms Festival. For the month of March, the lunch and dinner buffets offer a selection of specially created Chinese and Western dishes featuring such delicacies as morels and organic straw mushrooms. The weekday Lunch Buffet is priced at $308 (Child $218) and $358 (Child $228) on Sunday & Public Holiday, while the weekday Dinner Buffet is $438 (Child $280) and $480 (Child $290) on Sunday & Public Holiday.

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Mussel Madness

Head to The Press Room for a taste of fresh mussels served in five different ways including exciting, L'Alsace, mussels in Kronenbourg beer; La Polonaise, mussels simmered in Polish vodka; Le Mexican, for a tequila fix; and Le Siam for some Thai red curry spice all served with pommes frites.

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Venetian Carnival

Osteria Ristorante Italiano is out to prove that the revelry never ends in Hong Kong! From 8 February  to 31 March will transform itself into a Venetian Carnival with unique costumes, masks, decorations, a special a la carte menu and cocktails, culminating with a boisterous Venetian Carnival dinner on 26 February. Chef Michele Camolei promises to transport guests to the heart Venice with nine a la carte plates specially designed for this sure-fire hit celebration. From comforting dishes such as Mixed Beans Soup With Pasta and Venetian Risotto with Green Peas and Eel to more adventurous options such as the Salted Cod cooked in milk and served with squid ink polenta to desserts such as the Venetian traditional donut, Fritoe, served with zabaglione gelato.

Guests attending the Venetian Carnival Dinner on 26 February will be able to enjoy a five-course meal, with live and interactive magic and professional dance shows. Tickets for the dinner are priced at $588 per person, $688 with unlimited Prosecco for one hour, $888 with wine pairings for dinner, and unlimited Prosecco for one hour.

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Festive Menus

The Mira unveils a series of activities designed for gathering with friends and family during this festive time.

Year of the Tiger Spring Dinner Menus are available at Cuisine Cuisine featuring a choice of four menus ranging in price $5,680 to $10,800 for 12 guests and are available until 31 March 2010.

Auspicious Lunar New Year Set Menus will be served at CC from 14-20 February starting from $480 per person.

A traditional Lion Dance will be held on Cai Shen, the Chinese God of Fortune, will be appearing from 14-20 February at The Mira’s outlets to gift “Lai See” and bless everyone with good luck in the coming year. More than 3,000 gifts include vouchers for a Sumptuous Set Dinner at Cuisine Cuisine at The Mira for 18 people including wine and drinks valued at $20,000, a 10kg Chocolate Gold Ingot valued at $3,000, 10% off signature treatments at MiraSpa, COCO cupcakes and more.

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All-You-Can-Eat Dim Sum

To celebrate the 1st anniversary of the hotel, Sha Tin 18 will offer “all-you-can-eat” dim sum breakfast on weekends and Public Holidays in February and March. For $150 per adult ($75 per child), guests may sample more than 35 kinds of Cantonese dim sum, such as Steamed pork dumplings; Barbecued pork buns and spring rolls with plum sauce.

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  • Starts on: 01.02.2010

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  • Sha Tin 18

French Aperitif Thursdays

The Lounge has introduced a French Apéritif promotion. Premium French wines, beer, cocktails and a snack buffet are available from 6:30-9:30pm every Thursday. French bites include cheese, seafood stews, duck confit, escargots, cr?pes, rillettes, salads, and more. You can also indulge in two choices of oyster from France at a very special price: $20 oyster for Arcachon “Speciale”, and $29 per piece for Belon 000.

Complement the buffet with eight select red and white wines, as well as eight cocktails. Guests can enjoy an unlimited access to the buffet as well one glass of alcoholic drink for $198 per person. Premium French Wines range from $58 to $88 by the glass and from $288 to $690 by the bottle.

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Vintage Chocolate

The Lobby Lounge presents an afternoon tea buffet featuring a medley of vintage couverture chocolate savouries and desserts every Saturday, Sunday and public holiday. With different menus every month, guests can indulge in a lavish spread of chocolate delicacies such as Chocolate Bon Bons; Grands Crus Chocolate Cone and Tart; Caraibe Chocolate in Glass; Tropilia Chocolate Cake; Gran Couva Chocolate Tea Cake; and Miniature Extra Bitter Chocolate Cake. Priced at $198 per adult and $158 per child, the afternoon tea buffet is available from 1 to 5 pm.

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Win a Trip to Tokyo

TAKU has introduced a late-night Asahi Yakitori Bar, with two sticks for only $30. Available every Friday and Saturday from 10:30pm until late. And, from now until 31 March, guests will have a chance to win a trip to Tokyo to experience the blossom of Sakura and an exclusive visit to Asahi Breweries. With the launch of Asahi Yakitori Bar, TAKU has created three new yakitori delights - Beef Short Ribs, Glazed Eggplant, and Cherry Tomato with Bacon, to pair with the draft Asahi Super Dry ($49 a pint).

Other yakitori include Chicken, “Butterfly” Chicken Wings, Glazed Minced Chicken with Shiso, Asparagus Wrapped in Pork, Shitake Mushrooms, Ginko Nuts, Japanese Shishito Peppers, and Glazed Tofu.

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