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Hong Kong, 22nd March 2004 - For the month of April, InterContinental Grand Stanford Hong Kong will celebrate the arrival of Spring and the first European Asparagus of the season. All the hotel restaurants will feature this tasty and healthy ingredient with special menus incorporating either the traditional green or exotic ivory white Asparagus.

This universally popular vegetable is one of the lily family's cultivated forms. The earliest, most tender stalks are a beautiful apple green with purple-tinged tips and delicate flavour. While the celebrated white asparagus, which is grown underground to prevent it from becoming green, is mild and nutty in taste.

For our April Love Affair with Asparagus promotion, we import the white asparagus from Europe starting at the beginning of the season in Spain and Greece, and in the height of Spring we move to Germany where it is at its prime. An extensive selection of asparagus dishes has been created with everything from appetisers and soups, to main courses. For example enjoy Snails with fricassé of French white asparagus, bak choy and Pernod cappuccino. The delicate texture of asparagus also complements Pan-seared sea bass on a white asparagus puree and pencil leeks, diced confit potato and red wine jus. Alternatively savour this delicacy in the most exotic of ways, White asparagus soufflé with cinnamon ice cream.

For the entire month of April and continuing until mid-May, visit InterContinental Grand Stanford Hong Kong for gourmet Asparagus at any of the hotel's restaurants. For further information or reservations call Belvedere 2731 2880 / The Mistral 2731 2870 / Hoi King Heen 2731 2883 / Café Rendezvous 2731 2860.

For interview or photoshoot arrangements, please contact: Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
www.hongkong.intercontinental.com

Where is it from
Asparagus is a member of the lily family, which also includes onions, leeks and garlic. Plants in the lily family are also related to various grasses. Asparagus is referred to in the dialects of 18th and 19th century cookbooks as sparagrass or sparrowgrass. The word asparagus actually originates from ancient Greek meaning "to sprout" or "shoot up". It was initially cultivated in the Eastern Mediterranean more than 2000 years ago, the ancient Greeks and Romans considered it a delicacy.

Why is it white
White asparagus is creamy white and thick-stemmed. Its name is derived from the pure white colour of the harvested spears, which is achieved through a blanching process. Such process is accomplished by the mounding of soil over the plants in the early spring so that the plants grow without exposure to light and can't produce chlorophyll and turn green. Consequently the white variety is milder and more delicate in flavour and much more tender in texture than the green.

Nutritional value
Asparagus is one of the most nutritionally well-balanced vegetables, rich in anti-carinogens and anti-oxidants. It is an excellent source of folic acid, a member of the vitamin B complex; it is necessary for blood cell formation, growth and prevention of liver disease. According to the National Cancer Institute, asparagus also contains a high level of glutathione, which is one of the body's most potent cancer fighters. Asparagus is also rich in potassium, fiber, vitamin B6, vitamins A and C, and thiamin and it is low in calories, only 20 per 5.30 oz serving and it contains no fat or cholesterol.

Cooking preparation
To prepare asparagus for cooking, gently bend the stalk until it snaps, it should break just above the point were the white end gives way to pale green; discard the fibrous end. For thick stalks with tough skin simply peel off the very first outer layer with an ordinary vegetable peeler.

Cooking tips
Prepare asparagus right before cooking, as it tends to dry out quite quickly. Tie asparagus with a string into serving-size bundles and lay them in a flat non-aluminum pan with water to cover. Bring to a gentle boil and cook for ten to fifteen minutes. Asparagus should be crisp-tender. Stick with a fork to test. Drain and blot with a cloth towel. Serve immediately.

Editor's Note:

Belvedere located on Level 1, features a cozy interior design theme incorporating warm, subtle hues of blue, yellow, green and gold. Decorative pieces of French impressionist artwork, specially crafted plates and eclectic hand-blown glass accessories add a touch of artistic vibrancy to the restaurant. Modern European dishes include prime beef, fresh flown-in lobster, pasta, a selection of gourmet salads and delicious dessert creations.

Hoi King Heen located on level B2 of InterContinental Grand Stanford Hong Kong, Hoi King Heen offers a menu of classic and contemporary Cantonese items. The restaurant interior is decorated in deep tones of burgundy and cherry wood furnishings, reflecting traditional Chinese style that includes the simple elegance of modern designs. The same can be said for the cuisine - old world care and attention to detail is paramount to the preparation of every dish at Hoi King Heen. The Chefs work together as a team, incorporating new ideas to provide a modern twist to Cantonese classics.

The Mistral, located on lower B2 level of InterContinental Grand Stanford Hong Kong is one the first non-European members of the prestigious Buon Ricordo Italian restaurant association. Specialising in authentic Italian cuisine such as homemade pasta and pizza, as well as other traditional dishes, The Mistral is open every day for lunch and dinner (except Lunch on Sundays).

Café Rendezvous, located on Mezzanine Level, right above the hotel lobby. Comfortable seating and spacious table arrangements are enhanced by pastel hues at Cafe Rendezvous. International breakfast, lunch and dinner buffets are featured daily, and choose from an extensive a la carte menu with Western and Asian favourites.

Hong Kong, 22nd March 2004 - Belvedere will welcome the esteemed Dr. Peter Pratten, Managing Director of award winning Capel Vale Winery in Western Australia, for an exclusive wine dinner on 16th April.

Belvedere's Chef Darrell has designed a special five-course menu including Pan-seared red mullet with a white asparagus cream and cepe-basil sauce; Australian Black Angus beef tenderloin with seared foie gras and roasted baby root vegetables. Belvedere is delighted to showcase Capel Vale's finest wines, including Capel Vale Frederick Chardonnay 1999 and Capel Vale Howercroft Merlot 1999.

The Wine Dinner with special guest Dr. Peter Pratten is just HK$600 per person, including cocktail reception and five-course dinner with wines. Seats are limited so please call Belvedere on 2731 2880 to reserve your place now.

Note: All prices are subject to 10% service charge.

For interview or photoshoot arrangements, please contact: Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
www.hongkong.intercontinental.com

Editor's Note:

Belvedere located on Level 1, features a cozy interior design theme incorporating warm, subtle hues of blue, yellow, green and gold. Decorative pieces of French impressionist artwork, specially crafted plates and eclectic hand-blown glass accessories add a touch of artistic vibrancy to the restaurant. Modern European dishes include prime beef, fresh flown-in lobster, pasta, a selection of gourmet salads and delicious dessert creations.

Hong Kong, 24th January 2003 - InterContinental Grand Stanford Hong Kong is pleased to welcome guests chefs from the famous one hundred year-old restaurant 'Zhuang Yuen Lou' to Hoi King Heen to present a delicious Hangzhou cuisine promotion between 18th February and 10th March.

Hangzhou cuisine, also known as Zhejiang cuisine, is one of the eight major types of Chinese cuisine. It is noted for its fine ingredients from the famous West Lake, painstaking preparation and refreshing taste. Hangzhou cuisine reached its peak when the royal court of the Song Dynasty moved its capital to the city, hence a strong influence of the northern cooking style. This blending of southern ingredients with the northern culinary style has been preserved throughout the years and continues to be available today.

Throughout the promotion guests can enjoy typical Hangzhou dishes such as Poet Su Dong Po Pork, Madam's Song Fish Soup, Dragon Well Tea infused river shrimps, Mud baked beggar's Chicken, Crispy Ding Dong Bells and many more famous dishes that have interesting stories behind them as part of our 'Signature Dishes of China' festival. To enhance your dining experience, don't miss the Chinese string ensemble every Friday, Saturday and Sunday evenings at Hoi King Heen during the promotion. For reservations please call Hoi King Heen on +852 2731 2883.

Hong Kong, 22nd March 2004 - For the month of April Café Rendezvous at InterContinental Grand Stanford Hong Kong is delighted to invite you on a journey through Europe with its delightful Continental Fare Buffet.

A voyage that will feature some of the most sought-after and popular dishes from enchanting Bavaria in Germany, the famous Catalan region of Spain, the charming English countryside and the fishing villages of France... Your culinary voyage will feature tantalising dishes such as Mussel soup; Smoked duck breast with marinated wild mushrooms; Roast beef with Yorkshire pudding; Seafood Zarzuela; Stuffed Cabbage roll in Bacon sauce, Apple strudel and all the usual favourites at Café Rendezvous.

Dinner buffet: Adult HK$248 / Child HK$148 (Mon-Thur)
Adult HK$268 / Child HK$168 (Fri-Sun, Public Holiday and Public Holiday Eve)

For reservations, please call Café Rendezvous on 2731 2860. Note: prices plus 10% service charge.

For interview or photoshoot arrangements, please contact: Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
www.hongkong.intercontinental.com

Editor's Note:

Café Rendezvous, located on Mezzanine Level, right above the hotel lobby. Comfortable seating and spacious table arrangements are enhanced by pastel hues at Cafe Rendezvous. International breakfast, lunch and dinner buffets are featured daily, and choose from an extensive a la carte menu with Western and Asian favourites.

Hong Kong, 2nd January 2003 - In January 2003, Chef Eddy of the Belvedere restaurant at InterContinental Grand Stanford Hong Kong is cooking up a special artichoke menu. Known as the 'vegetable of passion' and the 'thistle of love', the artichoke originated in the Mediterranean and is now popularly grown in Southern Europe. The artichoke is versatile in cooking and has a distinct nutty flavour. Artichokes can be prepared in a variety of ways including braising, stuffing, stewing, frying and grilling.

Visit Belvedere between 13th and 31st January for a selection of artichoke dishes along with wine recommendaitons, including Fresh Roman Mammola artichoke tossed with home smoked salmon, Julienne of Parma ham and assorted garden greens and enjoy it with Sancerre Bonnes Bouches' 2000 Henri Bungeois, France; Cream of Sardinian Spiny artichoke with sauteed duck liver and fried shallots, the smoothness can be further enhanced by CJ Pask 2000, New Zealand; Seared prawns on Spanish artichoke bottom and vegetable julienne dressed with apricot-pine-nut sauce , Petaluma 2001 Riesling, Australia will give a beautiful finishing to this dish.

For reservations please call Belvedere on +852 2731 2880.

Hong Kong, 22nd March 04 -"Dream of the Red Chamber", a masterpiece of Chinese literature from the Qing Dynasty tells a classic Romeo-and-Juliet love story. The Crimson Pearl Flower and The Stone are reincarnated in human form, as Dai Yu and Bao Yu. Their lives take place in the midst of a large family in 17th century China and the story centers on the relationship between them, and the rise and fall of the Jia family.

"Dream of the Red Chamber" mentions numerous scenes of banquets, dinners, and cooking throughout its enchanting pages. During the month of April Chef Leung at Hoi King Heen has decided to pay tribute to this famous novel by recreating a variety of traditional dishes that reflect the époque. Dishes such as Braised sea cucumber stuffed with shrimp mousse and meatballs; Stir-fried diced chicken with cucumber, mushrooms and melon seeds; and Steamed glutinous rice with minced snow fungus, topped with red crab and mashed garlic.

"I studied the writings of "Dream of the Red Chamber" in great depth so that I could get a true understanding of the philosophy and style of cuisine at the time. It has truly been a fascinating and rewarding journey for me to transform this source of knowledge into a selection of dishes that honours a time and a story long passed but not forgotten" commented Chef Leung

For reservations please call Hoi King Heen on 2731 2883.

For interview or photoshoot arrangements, please contact: Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
www.hongkong.intercontinental.com

Editor's Note:

Lcated on level B2 of InterContinental Grand Stanford Hong Kong, Hoi King Heen offers a menu of classic and contemporary Cantonese items. The restaurant interior is decorated in deep tones of burgundy and cherry wood furnishings, reflecting traditional Chinese style that includes the simple elegance of modern designs. The same can be said for the cuisine - old world care and attention to detail is paramount to the preparation of every dish at Hoi King Heen. The Chefs work together as a team, incorporating new ideas to provide a modern twist to Cantonese classics.

Hong Kong, 2nd January 2003 - In January, two of InterContinental Grand Stanford Hong Kong Restaurant Chefs, Chef Leung of Hoi King Heen and Chef Eddy of Belvedere will team efforts and work together to create a sumptuous mushroom menu with the inclusion of one of China's top ten rare mushrooms - the Yuhuangmo mushroom. The special dishes will be available at Hoi King Heen from 2nd to 31st January 2003.

The Yuhuangmo mushroom is of high nutrition value. Research suggests that it helps prevent fatigue, virtually fat free, strengthen the immune system, fight cancer and defer aging. Yuhuangmo mushrooms are selected as one of the top ten rare mushrooms in China.

Guests will enjoy gourmet mushrooms dishes such as: Yuhuangmo mushrooms topped with crab roe sauce; Sliced and wok-sauteed US Beef with garlic, black beans and French Cepes mushrooms; Sauteed Australian lobster and yellow trumpet mushroom in saffron sauce on fresh asparagus; Braised stuffed morel mushroom with diced Chinese air-dried sausage, pork meat and prawn mousse on a bed of sauteed kau choy; Steamed pork brisket with Enoki mushrooms, ginger and soya sauce; and French turbot steamed and served on artichoke mushroom stew in abalone sauce.

Seize the chance and enjoy the healthy and delicious mushroom menu.

For reservations please call Hoi King Heen on +852 2731 2883.

Hong Kong, 22nd March 2004 - Tiffany's New York Bar at InterContinental Grand Stanford Hong Kong is serving up oh-so seriously smooth "vodkalicious" cocktails throughout the month of April.

Yes, Grey Goose, Belvedere, Absolut and Ketel One are just a few of the stars that will be making an appearance in your favourite New York Cosmopolitan, Caipiroska, Nutty-Nutty, Ginger Martini or SSSpicy Mary - amongst many others -can you afford to miss out? We think not!

With the humid days just around the corner you can chill out with these refreshing drinks. Enjoy the "Vodkalicious" experience at Tiffany's New York Bar during the month of April. For more information please call 2721 5161 ext 2545.

Note: All prices are subject to 10% service charge.

For interview or photoshoot arrangements, please contact: Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
www.hongkong.intercontinental.com

Editor's Note:

Tiffany's New York Bar, located on Ground floor, is the ideal place to start the evening, with friends or colleagues and to socialise all night long with superb drinks, cocktails and snacks, while listening to lively tunes of the resident band. Tiffany's harks back to the Roaring Twenties featuring antique-style furnishings, caricature prints from the 20s to 40s and Tiffany glass ceiling domes. The bar's new ultra-modern sound system automatically senses and controls the sound throughout the room, standardizing the noise level to facilitate conversation among guests. Opens daily from 5:00 pm to 3:00 am.

Hong Kong, 2nd January 2003 - Chef Alessandro has designed a brand new menu for The Mistral presenting goose and duck delights, throughout the month of January for lunch and dinner.

To celebrate the beginning of 2003, visit The Mistral at InterContinental Grand Stanford Hong Kong for an authentic Italian dining experience. Sample a variety of goose and duck dishes along with the hotel Sommelier's wine recommendations, such as Smoked goose breast with mesclun salad and fine lettuce seasoned with a tarragon-honey vinaigrette with Chardonnay Farnese 2000, Seared duck liver escalope served with lentil ragout and balsamico reduction with Cabernet Sauvignon del Veneto Santa Cristina 1997, Potato dough parcels stuffed with duck liver tossed with butter and sage with Chianti Classio Riserva Villa Cerna 1998, Home made tagliolini tossed with crab meat, artichoke and goose speck with Syrah di Sicila 2001 Nanaria Cusumano and Roasted duck breast in a parsley crust, served with glazed pears, pearl onions and broiled polenta with Ripassa di Zenato 1998.

For reservations call The Mistral on +852 2731 2870.

Hong Kong, 2nd January 2003 - InterContinental Grand Stanford Hong Kong has announced their HK$1080 (plus tax and service charge) no frills package named 'The Minimalist' as part of their Winter Packages promotion valid until 31st March 2003.

Discussing the new package, Mrs Christine Mechtler, the hotel's Director of Marketing remarked:

"The Minimalist was created last summer and was very popular. It was originally designed for people who want a room-only rate. InterContinental Grand Stanford Hong Kong like many other hotels will continue to focus on providing value-added packages, however there is still a need to provide a package for those guests who prefer a simple no-frills rate with minimal fuss and minimal inclusions. The Minimalist is our answer."

'The Minimalist' package includes accommodation in a Superior room with welcome fruit on arrival, complimentary daily newspaper, access to the gymnasium / outdoor swimming pool and free city shuttle bus service to the Tsimshatsui area (including MTR, New World Office Building and Gateway Office Buildings).

Priced at a very affordable HK$1080* per room per night, guests can choose to upgrade to a room with breathtaking harbour views for an additional HK$200* per night.

For reservations or information please email: reservations@grandstanford.com or telephone +852 2731 2882 or fax: +852 2732 2233.

* All rates are quoted in Hong Kong Dollars and are subject to tax and service charge. All packages are subject to availability. Effective dates are from 26th October 2002 until 31st March 2003 (except 1st to 15th November 2002, 1st to 8th December 2002 and 1st to 15th January 2003, when a HK$600 supplement is payable).

Hong Kong, 22nd March 2004 - Join InterContinental Grand Stanford Hong Kong to celebrate the Easter holidays with fabulous dining options and even a visit from the Easter Bunny!

Friday, 9 April - Monday, 12 April 2004:

Note: *All prices plus 10% service charge

For further information or reservations, please call: Belvedere 2731 2880 / The Mistral 2731 2870 / Café Rendezvous 2731 2860 / Hoi King Heen 2731 2883

Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
www.hongkong.intercontinental.com

Hong Kong, 1st March 2004 - Continuing the spree of "Signature Dishes of China" festival Hoi King Heen at InterContinental Grand Stanford Hong Kong presents "A taste of Anhui" for the entire month of March.

Being one of the eight most famous types of cuisine in China, Anhui cuisine is characterised by its elaborate choice of cooking ingredients and strict control of the cooking process. Most of the ingredients are obtained from the mountain areas, including stone frog, tea leaves, bamboo shoots, mushrooms, pears and dates. Other ingredients include freshwater fish and seafood from the Yangtze river. According to Chef Leung the key element to preparing Anhui cuisine is to preserve the original tastes and nutrition of the ingredients, hence special attention is given to cooking temperature and process while braising and stewing are the traditional preparation methods. Ham is often used to enhance the taste of dishes while sugar candy is used to maintain the freshness of the ingredients.

During the promotion, Chef Leung will prepare some signature Anhui dishes such as Shredded lamb fillet "Huangshan" style; Steamed shrimp paste garnished with sautéed prawns and a crab roe sauce; Braised beef shank with red kidney beans.

For reservations please call Hoi King Heen on 2731 2883.

For interview or photo-shoot arrangements, please contact Cecilia Wong, Public Relations Manager Tel: 2721 5161 e-mail: cecilia_wong@interconti.com

Editor's Note
Located on level B2 of InterContinental Grand Stanford Hong Kong, Hoi King Heen offers a menu of classic and contemporary Cantonese items. The restaurant interior is decorated in deep tones of burgundy and cherry wood furnishings, reflecting traditional Chinese style that includes the simple elegance of modern designs. The same can be said for the cuisine - old world care and attention to detail is paramount to the preparation of every dish at Hoi King Heen. The Chefs work together as a team, incorporating new ideas to provide a modern twist to Cantonese classics.

Hong Kong, 1st March 2004 - The Mistral's talented Chef Antonio - fresh from Italy - will celebrate the arrival of the succulent European Artichoke with a special menu incorporating a bountiful selection of choices.

As spring approaches, days grow longer; evenings turn warmer; it's a wonderful time to savour the first artichokes of the season. Known as the "vegetable of passion" and the "thistle of love", the artichoke originated in the Mediterranean and is now popularly grown in Southern Europe. The artichoke is versatile in cooking and has a distinct nutty flavour which creates the heart of this artichoke menu.

Visit The Mistral during the month of March for a selection of mouth-watering artichoke dishes, including Cream of Artichoke with Scampi and Caviar; Pan-fried whole live Turbot coated with Herbs crumbs, served with Roasted Artichokes in Cream Sauce; Roasted stuffed Pigeon served with Artichoke Tortello Pasta.

For reservations please call The Mistral on 2731 2870.

For further information or photo shoot arrangements, please contact: Cecilia Wong, Public Relations Manager on Tel 2721 5161 or via e-mail: cecilia_wong@interconti.com

Editor's Note:
The Mistral, located on lower B2 level of InterContinental Grand Stanford Hong Kong is one the first non-European members of the prestigious Buon Ricordo Italian restaurant association. Specialising in authentic Italian cuisine such as homemade pasta and pizza, as well as other traditional dishes, The Mistral is open every day for lunch and dinner (except Lunch on Sundays).

Hong Kong, 1st March 2004 - Belvedere's award winning Chef Darrell is taking on a fresh new approach to mushrooms! Recognized for their intense flavor and aroma, Chef Darrell is using mushrooms from around the world to magically enhance the taste of his dishes and transform them into something absolutely delicious.

Chef Darrell has developed an extensive selection of mushroom dishes with everything from appetizers and soups, to main courses, combining mushrooms with well-loved staples such as beef, trout and scallops. Guests will enjoy gourmet mushrooms dishes such as: Italian Portabello carpaccio with balsamic apple reduction , cucumber and shallots; Caramelized Japanese scallops with onion compote, enoki mushrooms and celeriac foam; Pan-fried Coral trout with tomato fondue and shiitake mushrooms; Grilled US Beef tenderloin with truffled potato puree and fricassée of oyster trumpet mushrooms.

Seize the chance and enjoy the smoky, earthy and nutty flavors of this healthy and delicious mushroom menu! For reservations please call Belvedere on 2731 2880.

For interview or photoshoot arrangements, please contact Cecilia Wong, Public Relations Manager Tel: 2721 5161 e-mail: cecilia_wong@interconti.com

Editor's Note:
Belvedere located on Level 1, features spectacular views of Victoria Harbour and a cozy interior design theme incorporating warm, subtle hues of blue, yellow, green and gold. Decorative pieces of French impressionist artwork, specially crafted plates and eclectic hand-blown glass accessories add a touch of artistic vibrancy to the restaurant. Modern European dishes include succulent prime beef, fresh flown-in lobster, pasta, a selection of gourmet salads and delicious dessert creations.

Hong Kong, 21st January 2004 - The talented chefs at Café Rendezvous at the InterContinental Grand Stanford Hong Kong continue to bring you exotic and exciting tastes of the Far East as they continue on their epic culinary journey across four Asian regions.

Our travels started in January in neighboring Macau when we brought the best dishes from the Portuguese enclave. In February, we move south to Thailand, Malaysia, Singapore and Vietnam, bringing you authentic and tasty dishes that have been prepared using traditional methods and recipes.

The hot, spicy and colourful dishes of Thailand include your choice of salads - Spicy prawn salad, Thai herbed fruit salad or Chicken with mixed vegetables followed by the delectable Thai delicacies, Deep-fried fish cake or Stir-fried crab with curry paste. For dessert, don't miss the fresh mango on black glutinous rice!

Singapore is famous for its traditional food and Café Rendezvous will offer Hoi Nam chicken rice; Singapore fried vermicelli and Gado Gado - a spicy peanut sauce made with onion, garlic and bay leaves. Next, we travel over the causeway to Malaysia, where we bring you Braised pork rib with beancurd, Green salad with lemon cream dressing and stir-fried vegetables with chilli peanut sauce.

Our final stop is Vietnam which features light, healthy and fresh tasting dishes such as Marinated squid salad, Crispy spring roll and Pickled bean sprout salad.

Make your reservations early for this memorable culinary journey - a feast for the senses. For reservations please call Café Rendezvous on 2731 2860.

For interview or photoshoot arrangements, please contact Cecilia Wong, Public Relations Manager Tel: +852 2721 5161 Fax: +852 2315 2276 e-mail: cecilia_wong@interconti.com

Editor's Note:
Café Rendezvous, the ideal dining location where you can overlook the beautiful Victoria Harbour on one side and the grand décor of the hotel lobby on the other. Comfortable seating and spacious table arrangements are enhanced by pastel hues at Café Rendezvous. International breakfast, lunch and dinner buffets are featured daily, and choose from an extensive a la carte with Western and Asian favourties.