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Hong Kong, 27th February 2003 - Chef Eddy of the Belvedere restaurant at InterContinental Grand Stanford Hong Kong is adding fresh sea urchins into his menu of modern continental cuisine for the month of March.
Marine invertebrates, sea urchins have approximately 800 different species worldwide. Covered in spines, which in some species are poisonous, sea urchins are sometimes referred to as the hedgehog of the sea. They have a small round shaped body, which due to its size has limited meat. When cooked, the meat of the sea urchin is similar to crayfish and the strong flavoured roe is considered a delicacy, particularly in Japan.
If you like the natural sweetness of sea urchin, Chef Eddy recommends sea urchin served with shallot vinegar, wasabi and soy sauce. For a more special touch of sea urchin flavour, try a light roasted garlic soup with fresh sea urchin and black truffle. You will find a well-balanced texture between the meaty lobster and the soft sea urchin in sea urchin and Boston lobster salad tossed with luzon mango and brandy apricot dressing and roasted whole Boston lobster with fresh herbs, garnished with sea urchin saffron sauce. For a twist of traditional sauces, try home-made strozzaprete pasta topped with fresh yabbies and sautéed crabmeat in a sea urchin beurre blanc and poached Dover sole fillet and Belvedere home-smoked salmon, gratinated with sea urchin sabayon. Sea urchin risotto with French cepes and chanterelles mushrooms accompanied by sliced peppered beef tenderloin will be more satisfying for those with a large appetite.
Visit Belvedere for a new experience with sea urchin, for reservations please call +852 2731 2880.
Hong Kong, 30th April 2004 - Treat your mother to the ultimate experience - the InterContinental Grand Stanford Hong Kong's famous Mistral Chocolate Cake (550 gm)!
This truly indulgent, melt-in-your-mouth experience is the perfect gift for your mum. The temptingly tasty and moist Chocolate Cake is made from an age-old Italian torta recipe, with a few of our Chef's secret ingredients. It is presented in a beautifully hand-crafted wooden gift box that is sure to impress! The Mistral's tempting and tasty Mother's Day Chocolate Cake is now available for sale at a special price of HK$198.00 - usually HK$250.00. For further information please call 2731 2870 Photos Available in jpg format by email.For Further Information:
Ms. Cecilia Wong, Public Relation Manager
Tel: +852 2721 5161
Fax: +852 2315 2276
Email: Cecilia_wong@interconti.com
Hong Kong, 26th February 2003 - InterContinental Grand Stanford Hong Kong is the latest hotel in the Six Continents group to offer wireless connectivity in the Club Lounge and high-speed Internet access and services to all guest rooms, meeting rooms, and the Business Centre.
The inter-touch system allows business travellers with Ethernet-ready laptop computers the convenience of high-speed Internet access without the need for a modem, Internet Service Provider or reconfiguration of their laptop computer in their room. Guests can now access the Internet by completing three simple steps: 1. plug in the inter-touch cable in their room into the Ethernet card of their laptop computers; 2. turn on their computer and 3. click on their web browser.
This system also supports the majority of Virtual Private Networks (VPN's) used by corporations around the world, enabling business travellers secure access from the comfort of their hotel rooms to their own private corporate networks.
Mr Gerhard Hecker, General Manager of InterContinental Grand Stanford Hong Kong said: 'We are delighted to provide this latest technology to our guests. It has become increasingly important in this age of technology that guests can obtain connectivity easily and quickly with more and more business being done via email'.
Guests can connect with ease to inter-touch at a rate of HK$4 per minute up to a maximum of HK$160 per day (inclusive of tax) which means guests can receive unlimited access within a 24 hour period. Guests who do not have an Ethernet card may loan one from the hotel's Business Centre. Customer support is also provided 24 hours, 7 days a week by the inter-touch company.
Hong Kong, 20th April 2004 - If you are a seafood lover, visit Belvedere at InterContinental Grand Stanford Hong Kong for the special Deep-Sea Creations menu, available for lunch and dinner, from 16th to 31st May.
"I like to create new and interesting dishes that highlight the individual delicate or rich flavour of the seafood, combining it with refreshing and light ingredients to create dishes that even to think about them whets the appetite!" said Chef Darrell of Belvedere. "Variety is important too, both in terms of preparation and style. I have created several starters, cold and warm, and an array of main courses using steamed, poached, baked and seared seafood."
Visit Belvedere for divine Deep-Sea Creations with mouth-watering appetisers such as cold mixed seafood plate ( oyster, crab, shrimps, yabbi, lobster), Japanese long leg crab and sea urchin chowder, and fall in love with main courses including grilled Australian scallops with salted salmon and basil potato cake with tomato broth.
For further details and reservations, please call Belvedere at 2731 2880.
For interview or photoshoot arrangements, please contact: Cecilia Wong, PR Manager
Tel: 2721 5161 Fax: 2315 2276
Email: cecilia_wong@interconti.com
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 succulent prime beef, fresh flown-in lobster, pasta, a selection of gourmet salads and delicious dessert creations.
Hong Kong, 20th April 2004 - During the month of May, you will find fresh and delicious seafood creations on the Café Rendezvous buffet in addition to the all the usual favourites.
Imported from all over the world the selection includes Australian Yabbies, Boston Lobsters, Canadian Snow Crab Leg, Vietnamese Prawns, Australian mud crab and more.
"The Café Rendezvous buffet always features the freshest seafood available. This May, we are importing a variety of different crabs and crustaceans from all over the world to ensure the highest quality and variety for our guests. With great value for money, it really presents a terrific opportunity for all seafood lovers and dinner buffet guests." said Ms Ulrike Weckler, the hotel's Executive Assistant Manager, Food & Beverage.
The Seafood Extravaganza buffet is available every day during the month of May at Café Rendezvous, featuring items such as Steamed spotted garoupa, Seafood Jambalaya, Glazed crabmeat in spicy peanut cream and more.
To complement the promotion, special beverage packages are available. Enjoy unlimited San Miguel Draught Beer, a variety of soft drinks or orange juice for as little as HK$20.00 per person.
Dinner buffet:
Adult HK$248.00 / Child HK$148.00 (Monday-Thursday)
Adult HK$278.00 / Child HK$178.00 (Friday-Sunday, Public Holiday and Public Holiday Eve)
For enquiries and 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
Café Rendezvous, located on Mezzanine Level, is the ideal dining location 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, 18th February 2003 - In March, Chef Alessandro will present an enticing lobster menu using jet-fresh lobsters to whet your appetite, available for lunch and dinner at The Mistral Italian Restaurant.
Chef Alex recommends you commence your dining experience with either the terrine of lobster and asparagus in a saffron infusion with salad of lamb leaves, aromatic herbs and black truffle or the soup of broad beans, wild fennel and lobster as appetizers. To enjoy the distinct texture and the rich taste of fresh lobsters, try the composition of warm steamed lobster, broccoli, tomato gelatine and Manchurian caviar. The flavoursome risotto with lobster and leeks is cooked to perfection. Mouthwatering main courses include the casserole of lobster tail, new potatoes, zucchini and black truffle and the grilled lobster tail with green beans, duo of tarragon infused sabayon and Brandy sauce, which intensify the essence of this oceanic delight.
For reservations call The Mistral on +852 2731 2870.
Hong Kong, 20th April 2004 - Michelin Star Chef Mario Musoni returns once again, bringing the Best of Lombardia to The Mistral from 5th to 14th May 2004.
Chef Musoni together with The Mistral's very own Chef Antonio Totaro, both members of Buon Ricordo - one of Italy's most renowned restaurant organizations - will bring us sun-drenched Italian favourites from Chef Mario's famous restaurants 'Al Pino' and 'Ca' Vegia', including dishes such as Risotto with white Savoy cabbage and foie gras; Turbot fillet with stuffed zucchini flowers, Oven-roasted veal shank with Riesling sauce and Strawberry soufflé with sparkling wine. The award winning winemaker Roberto Casale from Zonin Vineyards will feature his favourite wines during this festive week of culinary excellence at The Mistral. From the green hills of the Veneto region in Northern Italy, guests will have the opportunity to taste wines from the fruit of seven generations of experience in winemaking. Don't miss out on this opportunity to taste some of Italy's finest! For further information or reservations, please call 2731 2870.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
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, 12th February 2003 - Hong Kong's three-strong Ice Carving Team, which included InterContinental Grand Stanford Hong Kong's Kitchen Artist Mr Tam Wai Lun have been named 'Champion' of the International Snow Statue Contest at Japan's 54th Sapporo Snow Festival held 2nd to 8th February 2003.
The Hong Kong Ice Carving team has participated in the International Snow Statue Contest since the 1970s. The team representing Hong Kong for this year's 54th Sapporo Snow Festival comprised Hung Siu-Kay of the Hong Kong Ice Carving Association, Perry Yuen Kam-hung the Executive Chef of the Hong Kong Convention & Exhibition Centre and Tam Wai-lun the Kitchen Artist of InterContinental Grand Stanford Hong Kong was jointly sponsored by the Hong Kong Hotels Association and Hong Kong Tourism Board.
Starting with just a block of ice three and a half metres high (three meters wide and with a depth of three meters), armed with shovels, buckets, rubber gloves and chisels, a total of 21 teams competed against Hong Kong including: Argentina, Australia, People's Republic of China, Denmark, Finland, Germany, Guam, Indonesia, Korea, Lithuania, Malaysia, New Zealand, Singapore, Sweden, Thailand, USA, Japan and Sapporo Sister Cities Novosibirsk, Portland and Shenyang.
Grand Champion of the Snow Statue Contest was won by Mainland China, with the Hong Kong team following closely behind with their creation of the mythical Gam Gong - The God Guardian. Guam's team was first runner-up, with the Malaysian and Korean teams second and third Runners-up respectively.
Hong Kong, 20th April 2004 - During the entire month of May, Chef Leung will feature his specially crafted and healthy 'Soft Double-Cooking' menu.
'Double-cooking', is a slow cooking method used commonly in Canton cuisine for making soup. Water is normally added to Chinese herbs and ingredients and cooked for no less than 3 hours in a double-cooker. During the double-cooking process, the soup is enriched with healthy Chinese herbs and ingredients. In the Northeastern region of China, it is quite common to 'softly' double-cook a dish for 10 to 15 minutes before serving. The delicate flavour of the dish is further enhanced by the brief double-cooking, while the juices and texture of the ingredients are always maintained. Experience Chef Leung's 'Soft double-cooking' with the tantalising and healthy Mandarin fish stuffed with glutinous rice and poached in a ginseng soup, Sliced sea conch double-boiled with lingzhi, longan and wolfberry fruit, Braised red crab with lotus root and vermicelli to name but a few. 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
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, 20th April 2004 - InterContinental Grand Stanford Hong Kong is bringing the exotic flavours and culture of Mauritius, the jewel of the Indian Ocean, to Hong Kong again this year with their Mauritius Promotion to be held from 11th to 20th June 2004.
Special Guest Chef Taleb Noormohamed from La Pirogue Hotel in Mauritius will tantalise your tastebuds at Café Rendezvous with authentic Mauritian cuisine - a unique fusion of Indian, Chinese and European influences, with an emphasis on seafood. Combined with Mauritian music and dancing this buffet dinner promotion is not to be missed. Each night Tiffany's New York Bar will be filled with sensuous entertainment performed by Mauritian dancers and musicians for the duration of the promotion. The Mauritian Sega dance originates from the days of 17th Century African slaves, when the dance was used as a diversion from the injustice of their daily existence. The dance is traditionally accompanied by a ravanne, a primitive goatskin drum, which provides a combination of Latin American salsa and Caribbean calypso style rhythms. What's more, guests enjoying dinner at Café Rendezvous will have the chance to WIN FABULOUS PRIZES in the lucky draw (850 in total!) including a return trip for two flying business class Air Mauritius and staying at one of 'One & Only Resorts' luxurious hotels on half board (breakfast & dinner included) for a week. Café Rendezvous: 2731 2860Tiffany's New York Bar : 2721 5161 extension 2545.
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
Photos / Menus / Detailed Guest Chef Information Available On Request
Café Rendezvous, located on Mezzanine Level, is the ideal dining location 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. 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, 20th April 2004 - Tuna lovers rejoice, from 15th to 31st May Chef Antonio will present an enticing tuna menu using jet-fresh tuna to whet your appetite! The menu is available for lunch and dinner at The Mistral Italian Restaurant.
"Only the finest tuna will be used and we import it directly from the Mediterranean Sea. The tuna is of superb quality and requires only simple preparation methods to bring out the natural delicate flavour." said Chef Antonio. Chef Antonio recommends you commence your dining experience with Tuna mousse with lemon gelantine and fennel salad as an appetizer. To enjoy the distinct texture and unique flavour of tuna, try the Paccheri pasta with fresh tuna, oregano and Italian small green pepper or the flavoursome Tuna wrapped in eggplant with basil and Parmigiano cheese cream, served with sauteed spring onions - cooked to perfection. Visit The Mistral and experience the Temptingly Tasty Tuna. For reservations please call 2731 2870. For interview or photoshoot arrangements, please contact:Cecilia Wong, PR Manager Tel: 2721 5161
Fax: 2315 2276
Email: 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, 20th April 2004 - Between 8th and 9th May 2004, join InterContinental Grand Stanford Hong Kong to celebrate Mother's Day with fabulous dining options and enchanting gifts.
Sunday 9th May 2004:| Restaurant | Programmes | Price* (HK$) | Specials |
| Café Rendezvous | Lunch: Mother's Day buffet |
Adult $198 |
Cosmetic gift and carnation flower for all Mothers |
| Dinner: Mother's Day buffet |
Adult $248 upwards |
Cosmetic gift and carnation flower for all Mothers | |
| The Mistral | Mother's Day Brunch |
Adult $198 |
Carnations for all Mothers |
| Dinner: Normal a la carte | - | Mistral Signature Chocolate Cake Gift Box and carnation for all mothers | |
| Belvedere | Lunch: Mother's Day set lunch |
3-course Set lunch $198 |
Cosmetic gift and carnation for all mothers |
| Dinner: Regular a la carte and Mother's Day menu | $888 for 2 persons |
Pianist and Singer Performance. | |
| Hoi King Heen | Lunch: Dim Sum and regular menu | - | |
| Dinner: Regular a la carte plus set dinner | $320 per person | Cosmetic gift and carnation for all mothers |
For further information or reservations, please call:
Belvedere 2731 2880 / The Mistral 2731 2870 / Café Rendezvous 2731 2860 / Hoi King Heen 2731 2883 For interview or photoshoot arrangements, please contact:
Cecilia Wong, PR Manager
Tel: 2721 5161
Fax: 2315 2276
Email: cecilia_wong@interconti.com
Hong Kong, 20th April 2004 - This is definitely a MUST for Bourbon lovers! Tiffany's New York Bar at InterContinental Grand Stanford is featuring Kentucky Small Batch Bourbon during the month of May.
Small-batch Bourbon is a corn-based Whiskey made from either sweet or sour mash and aged in charred oak barrels. The term "small-batch" refers to bourbon blended from selected barrels. Small-batch Bourbon can legally be made in the United States, and most of it comes from Kentucky, the state in which it was originally produced. Small-batch Bourbon's distinctive taste is generally milder than straight bourbon. So sit back and enjoy the subtle flavors of caramel, cloves and honey with our four specially selected small-batch bourbons: Knob Creek, Basil Hayden's, Baker's and Booker's, available at Tiffany's New York Bar during the month of May starting from HK$65.00. Don't miss out on the 'Top 10' bourbon cocktails such as Bourbon Slush, Bourbon Furnace, American Sweetheart, Whiskey Daisy to name but a few.. For more information please call Tiffany's New York Bar on 2721 5161 ext 2545.Note: all prices subject to 10% service charge For images and/or more information please contact:
Cecilia Wong, PR Manager
Tel: 2721 5161
Fax: 2315 2276
Email: g.young@grandstanford.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 5:00pm to 3:00am.
Hong Kong, 20th April 2004 - Belvedere will welcome Hans and Therese Herzog from Marlborough, New Zealand, to present two Winemaker's Dinners on 10th and 11th June.
Hans and Therese Herzog will share their stories of winemaking, and introduce us to their personal commitment, passion, knowledge and philosophy of never compromising quality to create extraordinary wines - not mention their quest for the perfect Pinot Noir. They will be accompanied by Louis Schindler, the Executive Chef of 'Herzog Restaurant', which has accumulated numerous accolades notably national runner up in the Eating Out Good Food Awards, and named one of New Zealand's best restaurant by food critics and patrons alike. Discover the Herzog's award winning wines complimented by culinary creations by Chef Schindler and Belvedere's Chef Darrell from 12th to 30th June. Don't miss out! For further information and reservations, please call 2731 2880. For interview or photoshoot arrangements, please contact:Cecilia Wong, PR Manager
Tel: 2721 5161
Fax: 2315 2276
Email: cecilia_wong@interconti.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 succulent prime beef, fresh flown-in lobster, pasta, a selection of gourmet salads and delicious dessert creations.
