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Guo Fu Lou

31/F iSQUARE, 63 Nathan Road, Tsim Sha Tsui

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Sumac

8 Glenealy, Central

Restaurant Listing

Zenku

2/F Nexxus Building, 77 Des Vouex Road, Central

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Segafredo Zanetti Espresso (Closed)

UG The Loop, 33 Wellington Street, Central

Restaurant Listing

Reminisces (Closed)

824 Shek-O Village, Shek O

Restaurant Listing

Jaspas (Closed)

G/F Empire centre, 68 Mody Road, Tsim Sha Tsui East

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August 01, 2010

Listing 31 events.

Ham & Truffles

Throughout August and September, come to Santa Lucia Restaurant & Sky Bar and try the flavours of Ham and Truffle four-course dinner menu for only $388.

There are choices for each course and some highlighted items include Risotto Milanese Pan Seared Hokkaido Scallop; Pan Roasted King Prawn English Pea & Mint Risotto, Lime Scented Prawn Chip, San Daniel Ham; Grilled Prime Beef Filet Red Wine & Ginger Reduction, Braised Eggplant, Roasted Tomato Sauce, Cipolin Onion Confit; and Traditional Peach Cobbler.

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A Taste of Japan

Café Express presents a Japanese Dinner Buffet during August and September. Menu highlights include Japanese Style Chicken Salad and Japanese BBQ Pork Soba, from the cold selection as well as Seafood in Miso Soup and Japanese Clam Soup. The hot entrees range from Nikujaga (a Japanese stew), Japanese Curry Chicken, Pork & Shrimp Gyoza, Baked Scallop with Wasabi Honey Sauce, Pan-fried Lamb Chop with Teriyaki Sauce, and Teppanyaki Cod.

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South Pacific Seafood

Coffee Mill brings you a variety of South Pacific Seafood as the highlight of the restaurant’s international buffet for the month of August. Start your culinary journey with appetisers such as Banana and Crab Meat Salad with Chilli Lemon Dressing and Shrimp and Papaya Salad. Mains include Seared Tuna with Pomegranate Jus, Grilled Red Snapper with Saffron Kaffir Lime Butter, Fried Squid with Szechuan Chilli and Shiso Leaf and Chinese Wok-Fried Queen Crab. Each diner in the evening is entitled to a complimentary serving of Charcoal Grilled Half Lobster dressed with Tropical Fruit Salsa.

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  • Coffee Mill

Flavours of Tuscany

Grissini presents specialities from Tuscany during the month of August, including a four-course set dinner menu priced at $600pp. Tuscany is also home to many notable wineries, so four glasses of selected Tuscan wine are also on offer to pair each course, for an additional $300. Highlights from the menu include Cured “Cinta Senese” Ham Shoulder; Roasted Liver and Sage Skewer on Country Bread; and Florentine Style Marinated Chicken with Lemon, Fresh Herbs and Garlic, char-grilled and served with a Garden Salad.

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  • Grissini

Organic Vegetarian Tasting Menu

Chef Philippe Orrico has introduced a vegetarian tasting menu made with organic ingredients. The eight-course menu features dishes such as Sautéed Girolle Mushroom, Roasted apricot, glazed carrot with maple syrup and fresh almonds; Potato Gnocchi, smoked parsley sauce, green pea, and summer truffle slices; and Puy Lentils “Terre de Sienne”, glazed pearl onion, grapes and grilled zucchini. The menu is priced at $888 per person.

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  • St. George

Aussie Wagyu

This August, feast on the grill of the month, Ningaloo Wagyu Beef, which is pasture grazed in Western Australia. Dishes are priced from $260 to $528 each.

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Fab Fungi

Fungi find their way into Toh Lee’s kitchen this August. From the highly prized chanterelle to the much-revered matsutake. Chef recommendations include Sauteed porcini with shredded beef and gravy served with pancake wraps, Sautéed chanterelle, catathelasma ventricosum and porcini with chilli sauce, Deep-fried porcini, sarcodon aspratus, diced abalone and mashed taro with Portuguese sauce, Braised sarcodon aspratus with goose feet and mushrooms in abalone sauce, and Double-boiled cordycps sinensis with conpoy, wolf-berry, matsutake mushrooms and winter melon.

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  • Toh Lee

Festive Mooncakes

Tsui Hang Village Restaurant and Cuisine Cuisine have prepared different flavoured mooncakes for the coming festival.

Health-conscious foodies will favour the Low Sugar White Lotus Seed Purée Mooncakes with Double Yolks, while other new flavours include Assorted Nuts Mooncakes, Chestnut Purée Mini Mooncakes and Red Bean Paste Mini Mooncakes.

In addition, Tsui Hang Village Restaurant continues to offer the all-time-favourite mooncakes, including White Lotus Seed Purée with Double Yolks, White Lotus Seed Puree with Four Yolks, and Egg Custard Mini Mooncakes. There is also the option to have 4-in-one Mooncake Combo and 4-in-one Mini Mooncake Combo.

At Cuisine Cuisine, two popular mooncake creations are also available this year White Lotus Seed Purée with Double Yolks and Egg Custard Mini Mooncakes.

Enjoy 40% discount by ordering now until 15 August. Customers with DBS Platinum Credit Card, DBS Titanium Card and The DBS Black Card can enjoy 41% discount.

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Kaiseki & Chef’s Picks

Sagano is now serving up the latest seasonal Kaiseki and Chef’s Recommendations designed to beat the heat.

The August Kaiseki includes chilled Japanese tomato, chilled Manganzi pepper and grilled conch with sea moss and mashed taro in vinegar. The chef's recommendations are grilled Matsutake, plus sea eel and pumpkin tempura. The menu is priced at $980 per person for 12 courses.

The new Chef’s Recommendations include Grilled Matsutake, Matsutake tempura, Matsutake teapot soup, Saury, two ways - sashimi and grilled with salt, sea eel tempura sushi roll, whole sea eel sushi and sea eel tempura.

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  • Sagano

Light, Fresh, Fruity

Azure Restaurant Slash Bar offers a cool retreat from the heat with its “Light, Fresh and Fruity” three-five course set dinner, starting at $458 per person including a glass Chateau d’Esclans Whispering Angel Rose.

The menu includes Endive Salad or Vichyssoise, followed by Seared Scallops with Sunchoke Puree, Orange Vanilla Foam, Mushrooms, Red Onion Petals or US Grilled Beef Tenderloin Madeira Demi Glaze, Ratatouille Guava Froth. Dessert choices are Coconut Parfait or Fruit Tart, Lemongrass Sorbet.

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Sweet 16

Cafe Deco is celebrating its 16th birthday with a sweet treat for some lucky diners. Diners who meet any one of the following requirements will receive a complimentary MÖVENPICK celebration platters: For those who are 16 years old or Dine in a group of 16 people or Hong Kong Identity Card number features the number ‘16’ or Birthday falls onto the 16th of any month.

The platter includes 16 mini scoops of ice-cream featuring different flavours. Highlighted flavours are Panna Cotta, Maple Walnut, Crème Brûlée, Stracciatella, Pistachio and Espresso Croquant, Vanilla Dream, Strawberry, Swiss Chocolate, Tiramisu, Caramelita, Passion Fruit and Mango.

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  • Cafe Deco

Neapolitan Cuisine

This August, W52 restaurant introduces a special four-course set menu, for $448, as an introduction to the many and varied delights that Naples offers the adventurous diner.



The menu consists of Deep-fried baby white bait fish and spinach, Hand-made spaghetti with clams and roasted peppers, Roasted John Dory / cuttlefish "tagliatelle"/ buffalo mozzarella cheese and chard, and Caprese chocolate / almond tart / pomelo sorbet.


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  • W52

Rare Mushroom Dishes

Celestial Court Chinese Restaurant is presenting a rare variety of freshly plucked wild mushrooms from Yunnan, together with a specialty from Changbai Mountain in Jilin, White Mountain Snow Goose.

White Mountain Snow Goose is a rare species originated in Changbai Mountain in Jilin where natural resources are abundant. It is said to be highly nutritious and rich in protein, higher than beef. Dishes include Poached white Mountain Snow Goose Soup with wild Mushrooms and fresh Bamboo Thalli (For 2 – 4 persons), Sautéed white Mountain Snow Goose with yellow Sarcodon Mushrooms, Poached white Mountain Snow Goose in superior Soup with Matsutake Braised white Mountain Snow Goose with white Porcini Mushrooms , and Poached white Mountain Snow Goose in salt Soup with wild Wood Ear Fungus.

Highlights of Mushroom Dishes include, South African Lobster with Chanterelles (2 courses, Boiled Lobster Head and Claw in Soup with Chanterelles, Pan-fried sliced Lobster with Chanterelles topped on steamed Egg White, Braised whole Duck stuffed with eight treasures and Sarcodon Aspratus Mushrooms, Pan-fried Iberico Pork Chop with yellow Porcini Mushroom, Pancake Rolls with Ganbajun and Yunnan Ham, and Double-boiled sweetened Soup with Lotus Seeds and white Porcini Mushrooms.

There is also a set menu for four persons, priced at $1,880.

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New Thai Chef

Yamm goes spicily Thai in August with the talents of new resident chef Danita Srisuwan. Fresh from her experience in the kitchens of Bangkok's top hotels including chef Danita presents a dinner buffet at Yamm with a Thai twist.  $550 Friday, Saturday, Sunday and Public Holidays  $498 Monday - Thursday.

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  • Yamm

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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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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  • Tiffin

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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  • Cafe Marco

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

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

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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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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