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February 19, 2012
Surf and Turf at Cuisine Cuisine and Yunyan Sichuan Restaurant
Cuisine Cuisine and Yunyan Sichuan Restaurant, have scoured the world to offer you supreme seafood and an exotic Sichuan beef banquet, delivering a surf and turf experience.
Cuisine Cuisine – Seafood Experience
White-Spotted Lobster and Fresh Spotted Garoupa are delivered to the Cuisine Cuisine kitchen daily. Our head chef steams, bakes, braises, sautées, poaches, and pan-fries these marine delicacies, offering you the ultimate seafood experience.
- Steamed F...
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Oyster Galore at JW's California
Chef Jordi Villegas from JW’s California is pleased to present another sensational dining experience that will leave food connoisseurs in sheer delight. From now to 29 February 2012, diners can look forward to complement their dinner with an assortment of premium French oysters, cooked or freshly shucked.
Fresh oyster selections include Belon “0000”, White Pearl, Gillardeau, Saint Michel, Cadoret and Cancale. Prices range from HK$65 to HK$105 per piece. For those who prefer to enj...
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Le Soleil launches Thai Menu
Le Soleil is full of surprises! Thai head chef Wijannarongk Kunchit from Chiangmai, has prepared a list of local Thai dishes, allowing you to sample the best of Thai cuisine.
The newly launched Thai menu includes appetizers and salads, soup and curries, seafood, noodles and rice, of course traditional dishes like Traditional Thai green curry with chicken. Green curry is one of the many famous curries in Thailand and it is the most spicy one among all the curries- spice-lovers will...
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Inagiku Japanese restaurant welcomes new sushi chef Takashi Okabe
Experienced sushi chef Takashi Okabe has joined Inagiku Japanese Restaurant at Four Seasons Hotel as sushi chef, bringing with him more than 20 years of expertise in the art of preparing fine sushi and sashimi.
Chef Okabe was most recently head sushi chef at Sushi Musashino, Hilton Tokyo, Japan. Before that, he was head sushi chef at Tankuma Kita – Takashimaya Shop and Sushi Gen, Tokyo Imperial Hotel. His knowledge of high quality seafood, especially tuna, is also unquestionable —...
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Restaurant Week 2012: 20-26 February 2012
The Restaurant Week, returns to Hong Kong 20 to 26 February 2012. Organised by DiningCity, the Week gives food lovers the chance to eat at first class establishments for a fraction of the regular price. A celebration of food and wine, Restaurant Week also provides restaurants with a unique opportunity to showcase their favourite dishes to new customers and compete for the title of Best Restaurant of the Week Award.
During the Week, participating restaurants create exclusive fixed...
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Duck Specialties at Cafe on M
Nothing is better than savouring the uniquely tasty and nutritious duck meat prepared in various ways of cooking to warm up on this chilly day!
From the rustic flavours of duck leg confit to the crispy texture of roasted Peking duck, or the sweetness and tenderness of braised duck, the succulent duck meat is used in a variety of cuisines around the world and they are all assembled to bring you a delightful experience. Complete your winter feast with an array of duck specialties av...
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Vegetarian Delights at Hoi King Heen
It’s time to eat green after the abundant celebratory feasts in the festive periods. Experience the new vibrant dishes at Michelin one-starred Hoi King Heen to make your winter refreshing!
Featuring a variety of nutritious vegetables such as pumpkin, mushrooms, bean curds and many more, Michelin-starred Chef Leung Fai Hung showcases a gastronomic delight of healthy yet savoury vegetarian Cantonese specialties to revive your appetite!
Hearty vegetarian specialties in...
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Hugo's Presents Black Truffle Delicacies
This February, Hugo’s is delighted to introduce “The Diamond of Perigord”, another name for French black winter truffles.
The most desirable truffles in France, black truffles, are known for their distinctive flavour, capable of complementing any dish. Their harvest season usually lasts from December until March in the Provence Region of Southern France. Richard Sawyer, head chef of Hugo’s, has created the following dishes for diners to experience these exceptional “black diamonds”.
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Cafe Presents Pan-fried Foie Gras
This February, enjoy the irresistible taste of pan-fried foie gras at Cafe of Hyatt Regency Hong Kong, Tsim Sha Tsui during the dinner buffet.
A freshly pan-fried slice of foie gras will certainly indulge diners with its velvety texture and buttery flavour, while the sides, including apple compote and toasted brioche, are the best complement to the rich flavour delivered. The plated slice of foie gras will be served to each guest of the table.
Also, Cafe o...
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Perigord black truffle dinner buffet at Cafe Serena
Starting from 5 January 2012, Hotel Nikko Hongkong’s Café Serena is presenting a selection of dishes incorporating black truffles – “black diamonds of the gastronomic world” – from Perigord, France. Coupled with our chef’s culinary skills, the new dinner buffet promises a unique gourmet experience.
The buffet starts with a selection of appetizers such as poached chicken bologna with black truffle, shrimp and black truffle gelatin in glass, baby asparagus mimosa with black truffle,...
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Epicurean Adventure of South East Asia
This January and February, The Window Café will be presenting “Epicurean Adventure of South East Asia” buffet dinner featuring a wide selection of specialties with premium ingredients from Singapore, Thailand, Indonesia, Japan and Vietnam.
“Epicurean Adventure of South East Asia” buffet dinner will feature the finest ingredients and following authentic recipes, chef recommendations include: Baked King Prawn with Sea Urchin Mousse, Waygu Beef Satay with Peanut Sauce, Kurobuta Por...
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New Lobster Experience at the Bostonian
The Bostonian is bringing a new experience of lobsters this January.
Mark Bannon, executive chef of The Bostonian, will be creating several mouthwatering new dishes. Daily lunch and dinner menu highlights include Boston lobster cake with crab roasted red pepper couli and lobster chowder with oyster ravioli starters. Moving on to the main course, you can take your pick of lobster pot pie with saffron risotto, sautéed lobster with clams, baby squid and dried shrimp and baked lobste...
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The World's Signature Cocktails at M Bar
From January 2012, Mandarin Oriental, Hong
Kong is showcasing a series of signature cocktails at the M bar from the Group’s hotels around the world. Each month the M bar will showcase two signature cocktails, from two Mandarin Oriental hotels around the world, which can be enjoyed whilst admiring the views over Hong Kong. Throughout the month of January, guests can also make suggestions for signature cocktails that they would like to see on the menu.
M bar will be serving ‘...
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Saboten Soymilk Hot Pot celebrates Winter
Winter is here and so is hot pot season! For a limited time, Saboten will be introducing Japanese-inspired Soymilk Hot Pot.
Soymilk Hot Pot will be available at Saboten from December 15th, 2011 to February 29th, 2012. It will feature the Collagen Jelly with Goji Berries, specially prepared with collagen extracted from fish, which has been said to have rejuvenating effects on the skin. Toss the Collagen Jelly into the silky smooth soymilk broth to melt and simmer alongside grain-fe...
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