Ole's New Chef

Ole is thrilled to present its newly appointed executive chef Jesus Pascual. A newcomer to Hong Kong, chef Pascual brings with him experience from working for various Michelin-starred restaurants in Spain. 

Presenting traditional recipes in new ways a few of his representative dishes include Pulpo a la gallega (Galician style octopus), Chipirones a lo Pelayo (Baby squid Pelayo style), Sopa de calabaza, zanahoria y naranja (Pumpkin, carrot & orange soup) and Bacalao relleno de gambas y jamon ibérico con salsa de azafrán (Codfish stuffed with shrimp and iberico ham in saffron sauce).

Indochine is Back

Indochine Restaurant reopened in a new location yesterday, still in LKF. Staying true to the original concept the restaurant offers a terrace area and new Asian-inspired cocktails and cuisine.

The new and improved menu now includes 15 vegetarian choices and new dishes. These include Beef Tenderloin with Tomato, Braised Beef Cheek in Vietnam Style, Spiced and Baked Baby Spareribs, Roast Chicken with Preserved Bean Curd Sauce, Fried Spicy Barramundi and Buddha Rolls.

New address: 4/F., The Plaza, 21 D'aguilar Street, Lan Kwai Fong.

New Chef for Shang Palace

Peter Ng Wing Chiu has been appointed executive Chinese chef of the Michelin two-star Shang Palace Chinese Restaurant. Chef Ng will oversee an experienced team of Chinese chefs, many of whom have been working at Shang Palace for 10 to 20 years, and he will also be responsible for all Chinese food production of the hotel. 

Prior to joining he was executive chef of the Hong Kong Golf Club. Chef Ng trained in traditional Cantonese cuisine at a young age and has over 33 years of culinary experience gained at several Chinese restaurants, hotels and private clubs in Hong Kong, London, Yokohama, Kagoshima and Beijing.

Bostonian Adds Bubbles

The Bostonian is adding a little extra fizz to its popular Sunday Brunch. The Bubbly Brunch is priced at $588 per person and includes unlimited pouring of Laurent-Perrier Champagne.

The brunch starts with an appetiser buffet, featuring a selection of traditional brunch items including: chocolate waffles, mini scrambled eggs and salmon, alongside the more indulgent offering of shucked oysters, lobster, crab, sushi, and a foie gras cooking station. For the main course guests will have choice of up to six items, including "Roast of the day". Finally, choose from two dessert options and a coffee.

The Bostonian Bubbly Brunch is served every Sunday from 12 noon until 3pm.  For those who prefer their brunch without the bubbles, the brunch is priced at $368 per person.  

For a review of the Bostonian's Brunch click here

Coming Soon - ista

ista, Hong Kong's newest Indian dining concept, opens on 29 November in Lan Kwai Fong. iota's dining concept offers a "simplistic epicurean approach to the menu that is inspired by Indian street food". The menu is divided into two core offerings, tapas and kebabs, enhanced with salads, rice, breads as well as a rotation of daily house specials. There are also a selection of signature curries.

Signature dishes include Tandoori chicken salad, Chamman seekh kebab (cottage cheese mince coated with finely chopped peppers), Gilafi seekh kebab (minced chicken cooked in the tandoor), Aadraaki champ (twin chops flavoured with ginger and cooked in the clay oven) and the Haleem (Wagyu beef cooked along with whole grain wheat and lentils).

Le Soleil's Winter Dishes

Warm yourself up with Vietnamese clay pot dishes now available at Le Soleil. Choices include Crab Meat and Taro Rice, Fillet of Balsa served with Clay Pot, Seafood Hot and Sour Sauce in Clay Pot, and Sautéed Crab in Tamarind Sauce in Clay Pot.

Other chef recommended dishes include Minced Beef Rice with Diced Pineapple, Stir-fried Frog Rice, and Stir-fried King Prawn with Chilli and Lemongrass.