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March 17, 2010
Listing 15 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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Mar
17
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Mar
22
Starts on: 17.03.2010
Ends On: 22.03.2010
- 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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Mar
16
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Mar
20
Starts on: 16.03.2010
Ends On: 20.03.2010
- Mandarin Grill + Bar, The
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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Mar
15
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Mar
31
Starts on: 15.03.2010
Ends On: 31.03.2010
- Café Marco
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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Mar
12
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Mar
20
Starts on: 12.03.2010
Ends On: 20.03.2010
- Tiffin
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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Mar
03
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May
31
Starts on: 03.03.2010
Ends On: 31.05.2010
- Bostonian, The
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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Mar
01
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Mar
31
Starts on: 01.03.2010
Ends On: 31.03.2010
- La Baita Italian Restaurant & Bar
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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Mar
01
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Mar
31
Starts on: 01.03.2010
Ends On: 31.03.2010
- Tott's and Roof Terrace
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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Feb
26
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Mar
28
Starts on: 26.02.2010
Ends On: 28.03.2010
- Press Room, The
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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Feb
08
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Mar
31
Starts on: 08.02.2010
Ends On: 31.03.2010
- Osteria Ristorante Italiano
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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Feb
01
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Mar
30
Starts on: 01.02.2010
Ends On: 30.03.2010
- 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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Jan
21
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Apr
30
Starts on: 21.01.2010
Ends On: 30.04.2010
- Lounge at JW Marriott Hotel, The
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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Jan
02
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Apr
30
Starts on: 02.01.2010
Ends On: 30.04.2010
- Lobby Lounge @ Kowloon Shangri-La
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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Dec
12
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Mar
31
Starts on: 12.12.2009
Ends On: 31.03.2010
- TAKU Japanese Cuisine