- American Express
- Diners Club
- Opening Hours: M-Sa 12:00-14:30, 18:30-22:30, Su 11:30-14:30, 18:30-22:30
- Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: No
- Corkage Fee: 500
- Can accommodate large group: Yes
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: No
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: No
Tea Smoked Crispy Chicken; Sichuan Style Prawn; Chilled Mango Pudding
Braised Assorted Fungus with Bamboo Piths and Vegetable; Casserole of Vegetables, Dried Shrimp, Fungi and Vermicelli; Stir-fried Diced Vegetables, Mushrooms with Fine Nuts in Fresh Lettuce
Chinese tea, premium white and red wine, dessert wines, fresh juice, coffee
28 September 2009
Seafood Menu, Amber's Value Menus, Must Try Dim Sum, Santa Lucia's New Chef
2 March 2010
Free-Flow Sake Saturdays, Snapper Specials, Epicurean Dinners, Pressed Duck Dinner, New Dim Sum, Exquisite 8 Menu
Behind the Kitchen Doors: Episode 26
I was recently invited over to One Harbour Road at the Grand Hyatt to learn the secrets of a somewhat radical departure from traditional dim sum, by one of Hong Kong's chef representatives to the international cooking scene, who's been at the same hotel since I graduated high school.
Hairy Crabs for Lazy People
It is tradition for Shanghainese to go for hairy crab dinners when the temperature drops, but it seems like us Hong Kongers are even more fanatic about these crustaceans. Every year, hundreds of thousands if not millions hairy crab fans look forward to October when these bright orange delicacies are in season. The anticipation of cracking open a crab to see how fatty it is, the feeling of having the thick gelatin-like male roe engulfed in one's mouth, and the satisfaction one gets when sucking the delicate sweet meat through the claws and legs are just a few reasons we love hairy crabs.
Chefs Table-- East and West
The chef's table is located inside the kitchen, away from the main dining area and originally by invitation (of the chef) only. It is not entirely sure when the concept of chef's table started but it is the ultimate in dining. There is a saying in Chinese that can be loosely translated as "when one is near the kitchen, there is (good) food". What about when one is inside the kitchen of a top hotel?
A for Abalone and Art
Eating is an art. While it relies on acquired taste in the various forms of eating, including habits, priorities, preference to cuisines and many more. There is much complexity in the form of eating and it wouldn’t be fair to conclude that eating is only for the sake of survival. We often find pleasure in the craft of eating, especially on what we eat. This May, we found the pleasure of enjoying abalones in ways more than its traditional braised form. We also embrace the joyful presentation that makes each dish an artform, through the ARTHK12 special menu at the Mandarin Grill + Bar.
Plate with Colours this Fall.
The seasons may not be respecting the calendar as much, as cooler weather has just arrived. With Christmas approaching we have yet to anticipate a chilly winter ahead, but what we can count on is the streak of colourful plates that greeted our palates the past week, here comes a showcase of these new dishes that grace the start of November.
New Dishes for New Year