Celebrate the Year of the Tiger by dining at InterContinental Hong Kong.

Yan Toh Heen presents an 8-course set dinner at $1,588 per person. Feast on Kobe Ox Tongue with Sweet Plum, Hua Diao Wine and Barbecued Suckling Pig, Braised Whole Abalone with a Sun-dried Oyster and Sea Moss, followed by Double Boiled Superior Shark's Fin Soup with Bamboo Pith and Fungus, Wok-fried Lobster and Iberico Ham, Garoupa Roll and Tofu Sachet in Pumpkin and Lobster Essence. Next enjoy Wok-fried Wagyu Beef with Shishisto Peppers in Casserole, followed by Fried Rice with King Crab Leg and Assorted Mushrooms Wrapped and Steamed in a Lotus Leaf. For dessert, enjoy traditional Sweetened Rice Dumplings in Cashew Cream and a Crispy Sesame Dumpling with Red Bean Paste. The "Fat Choy" menu ($988 per person) offers traditional Lunar New Year delicacies and is available from February 11-28 (except for the Fireworks Night on 15/2) with a 5-course menu featuring Barbecued Suckling Pig, Wok-seared Sea Bass and Honey Glazed Pumpkin, followed by Braised Shark's Fin Soup with Crab Claw and Sarcodon Aspratus. Next enjoy a whole Abalone, Sea Moss, Golden Wagyu Beef Roll with Spicy Salt, Tiger Prawn with a Sun-dried Oyster, Chicken with Plum and Hua Diao Wine on a Stone Bowl. Next is Multi-grain Rice with Scallop, Pine nuts and Chestnuts wrapped and steamed in a Lotus Leaf. For dessert, Sweetened Bird's Nest and Sesame Dumpling in Red Bean Cream, served with Jasmine and Long Jin Tea.

At SPOON executive chef Philippe Duc is creating a 6-course Fireworks menu at $1,588 per person or $2,388 per person with wine pairing, inclusive of a glass of Rose Champagne, white, red and dessert wines. The special menu starts with Light chestnut velouté, fennel custard, grated black truffle, followed by Ravioli of crab "tourteau", sea urchin emulsion. This is followed by Fillet of Suzuki with shellfish and caviar, The main course is Angus Beef Tenderloin served in puff pastry, "Périgueux" truffle sauce. Cleanse your palette with Lemon-wild strawberry cup. Finally, for dessert indulge in a Chocolate-mango lycée dome with grapefruit sorbet.

NOBU will present an 8-course menu created at $1,588 per adult / $968 per child. The Fireworks Omakase menu includes Ankimo Caviar Karashisu Miso, Toro Sashimi with Coriander Sauce, Seared Menuki Yuzu with Truffle Dressing, Spiny Lobster Medallion Jalapeno Salsa and Saga Beef Foie Gras Teriyaki. Next enjoy a Sushi Assortment and Clear Crystal Bay Prawn Soup. For dessert, Soy Panna Cotta.

THE STEAK HOUSE will serve a 4-course menu at $1,588 per person, inclusive of the Deluxe Salad Bar, Double Boiled Chicken Essence with Crispy Seafood Dumplings and Spring Vegetables, followed by your choice of main course from a selection of eight different items on the charcoal grill, served with Truffle and Chive Mashed Potatoes, Roasted Artichokes and Glazed Baby Carrots. For a deluxe choice of Australian Wagyu (G9 Striploin, 8 oz. or G9 Ribeye, 8 oz) add an additional $450. For dessert, the pastry chef has created a special "Golden Brick" coconut and passion fruit log with Mandarin Coulis and Honey Biscuits.

Harbourside presents a lavish Seafood & Sushi Dinner Buffet for $888 per adult / $588 per child (12 years old and under) from 5:30pm till 8:00pm or $988 per adult / $648 per child from  8:30pm till 11:00pm.