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March 31, 2010
Rare Cheese Plate
Grissini showcases a selection of rare and premium Italian cheese personally chosen by chef Marco Torre until 30 April.
Featuring 10 of Italy's best cheeses, the menu features a variety of cow, sheep and blend milk from famous cheese producing regions including Piedmont, Emilia, Tuscany, Sicily, Lombardy and Trento. The cheese will be served with freshly baked toasted bread and chef Marco’s special recipe mustards, as well as a selection of Italian wines. A choice of three cheeses...
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Crepes and Chocolate
Tiffin is introducing an Easter dessert speciality station featuring chocolates and freshly prepared crepes at the afternoon tea buffet and dinner buffet.
Guests will be able to enjoy an array of crepes and chocolates including Hot Chocolate Crepes; Crepes Suzette with Orange Sauce and Grand Marnier; Mango Filled with Vanilla Crepes; Chocolate Mousse Filled with Chocolate Crepes; Sweet Apple Pancake with Raisins flaked Almond and Mohnnudeln (German style crepes filled with Rum Rai...
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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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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 Japanes...
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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 an...
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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 i...
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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)...
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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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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 ...
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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 ...
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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, ...
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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 pi...
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