Luxury Menu

T'ang Court has launched a Luxury Menu, an eight-course menu featuring the chef's favourite high-end dishes. Chef Siu says, "This menu is an extravagant treat for those who enjoy the finer things in life. These are some of my proudest dishes and I am very excited to have a menu that includes all of them". 

The Luxury Menu is priced at $3,200 per person (minimum 2 persons), for an additional $2,000 per person, guests can add to their menu and have wines paired by sommelier Matthew Chan. The Luxury Menu is available seven days a week for lunch and dinner.  Reservations are essential and 24 hours notice is required for this menu. 

Luxury Menu

Roast suckling pig

Crispy-fried mini pork dumpling in taro nest

Golden-fried soft bone fish with spicy salt and chilli

Chilled marinated pork and jelly fish with "Chinkiang" vinegar

Double boiled superior shark fin with Yunnan ham, Chinese cabbage in chicken broth (alternative to shark fin upon request)

Sautéed sliced fresh lobster with water chestnuts and conpoy accompanied by stuffed lobster tail

Braised dried abalone with bêche-de-mer and garden greens

Stewed bamboo pith rolls filled with asparagus and

topped with fresh crab claw

Stewed noodles with fish maw, spring onions and ginger

Double boiled bird's nest with almond juice in whole papaya

Chinese petit fours

Seasonal fruit platter

Vietnamese Afternoon Tea

Le Soleil has introduced a new afternoon tea buffet featuring the restaurant's signature combinations - including coconut tree pith, shrimp and pork belly salad; crispy royal Vietnamese imperial rolls; steamed rice flour rolls with minced pork and dried shrimps; Vietnamese sandwiches.  Also featured in the buffet are freshly-made Hai Noi beef noodle soup; seafood vermicelli noodle in tomato soup; Vietnamese pig knuckle noodle soup. Plus chef's signature dessert items such as iced lemon grass and lychee jelly; Vietnamese coffee crème brulee; black sticky rice with yellow bean; and Pandan short cake.  

The afternoon tea buffet is served from 3:30-5:30pm, Saturday, Sunday and Public Holiday and costs $158 for adult and $98 for child.

The Mirror Opens

Jeremy Biasol has opened The Mirror, serving classic French cuisine. Biasol has a history rich in Michelin star restaurants, having worked in four by the time he was 17. At 17 he went to work for Alain Ducasse, an association that lasted 11 years. The small restaurant includes a private dining room for 15. 

The Chef's Degustation Menu at lunch is priced at $128pp and dinner $480pp.

Mistral Wins Wine Award

Wine Spectator magazine has awarded The Mistral with an Award of Excellence for the seventh time in a row. This year only 12 restaurants in Hong Kong were awarded a prize. The restaurant specialises in Italian fine wines with over 120 selections and inventory of more than 1,200 bottles.

Sommelier, James Wong said, "Our wine list offers an interesting variety from Italy's major wine regions including Piemonte, Trentino, Veneto, Friuli, Toscana, Abruzzo and Lombardia, creating a perfect accompaniment to the authentic Italian cuisine available at The Mistral."

Sanma & Sake

sen-ryo is presenting the seasonal fish, Sanma, paired with sake; the fish is delivered straight from the fish markets of Kyushu every day. sen-ryo has once again appointed sake sommelier Louis Ho, certified SSI Kikisakeshi and president of the Sake Culture Exchange Association, to create a customised pairing menu that manages to both contrast and complement the unique flavours of the sanma fish with premium sake.

No.3 London Dry Gin Launch

Berry Bros & Rudd have announced the release of No. 3 London Dry Gin. No. 3 features three fruits and three spices distilled in traditional copper pot stills: Juniper, from Italy, gives the unmistakable gin taste of pine and lavender; Sweet Spanish Orange Peel provides freshness in the form of clean, crisp citrus; Angelica Root adds an earthy quality and helps to make the gin dry; Moroccan Coriander seed releases a lemon flavour during distilling as well as adding a spicy, slightly peppery finish; Grapefruit Peel gives an extra lift of citrus; and Cardamom Pods add a spicy, aromatic, yet warm bite.

The gin is available at Berry Bros and Rudd's Lee Gardens store.