Chocolate Marathon

The Lobby Lounge at Kowloon Shangri-La presents a chocolate marathon throughout the year, featuring the world's finest chocolates from different plantations in chef Wins Hung's chocolate creations for the afternoon tea buffet. March will feature Michel Cluizel Mangaro, created exclusively from Trinitario cocoa beans from the Mangaro plantation in Madagascar. Chef Wins Hung will take advantage of the well-balanced range of citrus fruit flavours with an underlying edge of ginger to whip up a medley of delicacies including Bonbons, Brownies, Chocolate Mud Cake, Baked Berries Chocolate Cake, Chocolate Cointreau Mousse and Chocolate Panna Cotta.

In April the buffet will feature Michel Cluizel Maralumi, made from Trinitario cocoa grown at the Maralumi plantation on the island of Papua New Guinea. Known to be the sweetest of the Cluizel single estate dark chocolates, the cocoa used provides a slight spicy edge to this mellow dark chocolate with fresh hints of green banana and tart, sour notes of red currant. In May single-estate chocolate from the Caribbean.

The afternoon tea buffet is available from 1-5pm every Saturday, Sunday and public holiday for $218 per adult and $168 per child.  

20-Inch Hot Dog

Main St. Deli has introduced a 20-inch hot dog, calling it Hong Kong's longest. The hot dog also comes in a more petite 10-inch version. Guests can choose from ten or twenty inches of beef, pork, chicken and vegetarian frankfurter with a choice of three garnishes, two sauces and one side. Sauce choices include, mustard, mayo and ketchup, and blue cheese.

Heritage Bowls

Multi-flavoured and hearty Heritage Bowls at Tsui Hang Village Restaurant are now available. Included in the choices are the Fish stuffed with Prawns, Dried Mussels & Glutinous Rice Heritage Bowl (for six persons, $888); Whole Duck stuffed with Abalone, Oyster & Conpoy Heritage Bowl (for six persons, $1088) is a combination and crossover of Jiangsu's traditional dish, Treasure Duck and Cantonese classic heritage bowl; Pig's Knuckle with Chinese Angel Hair Heritage Bowl (for 6 persons, $1088); and  Abalone, Shark's Fin & Sea Cucumber Heritage Bowl (for six persons, $1588). Guests who purchase any heritage bowl may order the Golden Fried Rice for $98 (originally $128) or the Assorted Vegetables Heritage Bowl for $138 (originally $178). Reserve the Heritage Bowl two days in advance, and enjoy additional 10% discount for any take away orders.

Uno Mas Brunch

uno más has introduced a weekend 'long brunch'. Enjoy a 5-course tasting menu of traditional Spanish breakfast and lunch dishes for $148. Free-flowing cava sparkling wine is also on offer for an additional $98. The brunch is served from 11.30am, with last orders at 3pm. The main courses are a selection of egg based dishes ideal for the morning after a night out. For dessert it is hard to look beyond churros con chocolate, the uno más take on the classic Spanish dish with a rich chocolate sauce!

Cucina's New Menu

Cucina is welcoming the new year with a new a la carte menu. The new menu features Italian dishes and traditional Chinese recipes prepared by two executive chefs Graeme Ritchie and Au Yeung Chung Kei.

From the Italian kitchen Shaved Grain-fed Beef Carpaccio with Mushroom Pickle and Ravioli of Pumpkin and Goat Cheese, and Grilled Barramundi with Sea Salt and Lemon. From the Chinese kitchen, Sautéed Fresh Prawns with Asparagus and Wild Mushrooms; and Pan-fried Beef Tenderloin with Soya Sauce and Crispy Garlic.

W52's Tasting Menus

W52 has launched two new tasting menus, a five-course menu for $535 per head, and an eight-course menu for $785 per head. On the five course menu: Warm, mint-flavoured chickpea salad with rosemary-scented tiger prawns; Tortelli stuffed with herb-scented smoked ricotta cheese, and a crown of fresh cherry tomato sauce; Milanese style risotto with bone marrow and barolo wine sauce; Classic wagyu beef; and Nougat parfait with coffee sauce. On the eight course: Bacon-wrapped sautéed scallops with golden leeks on cauliflower cream; Pan-fried pork cheek with scampi with caramelised balsamic vinegar; Spaghetti with olive oil and garlic, flavoured with sea urchins; Casoncelli pasta stuffed with meat and pears, served with butter sauce and crispy bacon; Baked fillet of turbot flavoured with sage, served on sautéed vegetables; Lime sherbet with prosecco; Pan-fried venison fillet with quince jam and pomegranate sauce; and Tiramisu.

Spring is Here

From March the Harbour Grand is welcoming Spring with a variety of food promotions. Nagomi presents a Sakura Set Menu that leads guests on a journey of Japan's spring flowers appreciation with an eight-course set menu.

At Le 188 ̊ Restaurant & Lounge it is all about caviar, featuring eight dishes highlighting Sevruga, Beluga and Oscietra caviar . 

Aqua's New Blood

Aqua has appointed Marco Medaglia as aqua roma's new chef de cuisine, and Alessandro Argento, restaurant Maitre D'. Both will work on a  new menu of light contemporary fare. The duo's new menu includes such items as foie gras with scampi and marinated strawberry in 24-year-old balsamic, veal tenderloin layered with pan-seared potato, green asparagus and baby carrots, St. Peter's fish rolled in Parma ham filled with Sicilian red prawns, and the creative combination of black truffle adorned with seafood.  A new wine menu is also soon arriving, with a wider choice.