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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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April 10, 2010

Listing 20 events.

Huai Yang Cuisine

Summer Palace has invited chefs Zhao Ru Yun, Gao Ru Qing, Zhou Wei and Zhang Fei from Shangri-La Hotel, Zhongshan to share with diners the authentic taste of Huai Yang cuisine. The chefs’ famed creations include Crab soup braised with minced vegetables, Pork jelly with Chinese herb, Sliced pork layered with preserved choi sum, and Steamed mandarin fish wrapped with shrimp. All Huai Yang dishes will be available during lunch and dinner.

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Sake Saturdays

Highly recommend is the Sake Saturdays currently on offer from Zuma that includes free-flowing sake and izakaya style food. The dishes change depending on the sake; those tried by the WOM team were outstanding as was the sake.

Priced at $490 per person ($450 without sake), Sake Saturdays is being staged on alternate weeks, starting at 12 noon, including 18 izakaya style dishes served fresh from the grill and open kitchen to complement featured sakes.

The next is on 10 April and features Shichida, a global brand from the Tenzan Brewery in Kyushu. Internationally renowned Born, served at State dinners and events including Cannes Film Festival and the 2002 World Cup Opening Ceremony, is showcased on 24 April and 8 May.

Hakkaisan, from one of Japan’s highest mountains, Mt. Hakkai in Niigata, is featured on 22 May and 5 June.

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Guest Chef

NOBU welcomes Guest Chef Yasuhiko Homma, the executive chef of Matsuhisa Beverly Hills, Nobu Matsuhisa's first restaurant, which opened in 1987. Chef Homma will prepare a special dinner omakase menu which includes signature dishes such as Karasumi Somen and Kobe Beef Saltado. The menu will continued to be served until 23 April.

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  • Starts on: 08.04.2010

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  • NOBU

The Pawn's Rooftop Brunch

Celebrate Easter Sunday at The Pawn with a fiery rooftop brunch buffet. Starting Easter Sunday, 4 April, and every Sunday thereafter this April, The Pawn is offering a Barbecue brunch menu with unlimited house pours on their Roof Garden. On Easter Sunday, compete and see who finds the most eggs in the Easter Egg Hunt. The all-you-can-eat menu starts from 11:30am till 4:30pm. Seats are limited and reservations must be made at least three days in advance. Priced at $388 per head with a 10% service charge

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  • Pawn, The

White Asparagus and Morels

Chef Vittorio Lucariello of Angelini will highlight white asparagus and morel mushrooms in his cuisine. Priced at $980 per person, the five-course set dinner menu features White Asparagus and Morel Mushrooms with Ragusano Cheese and Poached Italian Egg Yolk; Home-made Open Ravioli with White Asparagus, Morel Mushrooms, Red Sardinian Shrimp and Anchovy-Herb Sauce; Seared Turbot with Arnad Lardo, Morel Mushrooms and White Asparagus Purée; Roasted Lamb Rump with Polenta, Morel Mushrooms and White Asparagus Puttanesca Sauce; and White Asparagus Pastiera Tart with Streusel and Buttermilk Gelato.

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  • Angelini

Hawaiian Delights

Coffee Mill is presenting Hawaiian-inspired dishes as part of its international buffet during April at both lunch and dinner.

Highlights include Hawaiian salads such as Coleslaw with Pineapple and Mandarin Orange; Antipasto of Grilled Portobello Mushroom, Feta Cheese, Vine Ripened Tomatoes, Olives and Pine Nuts; Marinated Beets & Kilauea Chevre Salad, Roasted Garlic Cloves, Crostini and Balsamic Vinaigrette and Arugula & Candied with Gorgonzola and Sesame Miso Vinaigrette.

Main courses include Cilantro Seared Fish with Lobster Nage and Chinese Black Bean Sauce; Beef with Pineapple and Teriyaki Kebabs; Garlic Chive Grilled Shrimp with Sesame Miso Butter; Herb Gilled Lamb Chop with Apricot Sweet & Sour and Prosciutto Wrapped Chicken Breast with Porcini Mushroom Marsala Cream Sauce.

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  • Coffee Mill

Sansai Time

This April, guests at Nadaman can savour the taste of spring with delicacies featuring Sansai, or “mountain vegetables”, that grow wild on the mountains of Japan, as well as Sakura Ebi (shrimp). Using Sansai and fresh or dried Sakura Ebi, the chefs at Nadaman will prepare dishes using various methods, such as deep-frying, tempura and sashimi.

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  • Nadaman

Steak Menu

Watermark is presenting a steak menu featuring internationally renowned cuts from Scotland, USA, Canada and Japan, some of which are dry-aged in-house. Complement the steak by selecting from a range of sauces, such as Béarnaise and Stroganoff, or enjoy with tarragon mustard and black truffle salt. House recommendations include the Prime Dry-Aged Nebraska Rib-eye and The Strip-Tease, a sample of three different striploins including Meyer Prime 6 oz., Scotch Premier 6oz. and Saga-Gyu 3 oz.

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  • Watermark

Salmon Feast

From the months of April and May, Bistro on the Mile will be ringing in Spring with a Salmon Feast. With salmon taking a starring role in the usual buffet repertoire, prepare to twists on Chinese, Western, Japanese, Indian and Thai favourites with dishes such as Steamed egg white and bird nest with salmon fillet, Deep fried salmon and seafood roll, Grilled salmon fillet, Salmon sushi rolls, Salmon chowder, Salmon tikka, Salmon seekh kebab, Marinated salmon with lemon grass and Pandan salmon, all of which will be served on a rotational basis.??In addition, during April, there will be a chance to enjoy Coulibiac of Salmon - a classic Russian style baked salmon, while May, there will be three carving stations serving cured salmon - Beetroot gravlax, Dill gravlax and Thai flavoured gravlax.

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Pyrenees Lamb

W52 is aiming to put a spring in your step with the introduction baby Pyrenees lamb as the special in the a la carte menu for the month of April. For example the Roasted whole baby Pyrenees lamb, coated in caramelised spring onion and served in a rosemary pot.

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  • W52

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 is priced at $90 and five cheeses at $150, during dinner only.

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  • Grissini

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 Raisins and Walnuts). Accompanying the crepes will be a choice of crepe condiments such as Tiramisu Almond Dragees; Apricot Beach Pebbles Dragees; Vienna Almond Gold Dragees; Fresh Fruits; Chocolate Sauce; Dark Chocolate Moretti; Chocolate Paillete Feuilletine and more. On the chocolate table, a selection of Easter chocolate bunnies and chocolate eggs will be showcased.

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  • Tiffin

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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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

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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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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  • Starts on: 01.03.2010

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  • Ming Court

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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