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Hong Kong, 28th March 2003 - Despite all the publicity and fear surrounding atypical pneumonia, yesterday a 16-strong contingent from Germany arrived at InterContinental Grand Stanford Hong Kong to shoot footage for a programme called 'Davidoff Cooking for Friends'. The programme arranged in association with Wolff Promotions, Davidoff Cigarettes and through the support of Thomas Cook, also involves a team of celebrities who are visiting Hong Kong aboard the top class cruiseship, MS Deutchland which is currently moored at Ocean Terminal.
'Last night our General Manager , Mr Gerhard Hecker, hosted a welcome dinner for the media and celebrities at Hoi King Heen restaurant. We are absolutely delighted to welcome this group of German press and ZDF, a major German television station to Hong Kong', said Ms Sharon Garrett, Director of Communications
Commenting about the impact of Atypical Pneumonia on the visit, Ms Garrett said:
'We have been in very close contact with our Six Continents office in Germany as well as the key organizer Mrs Birgitt Wolff of Wolff Promotions. It is not surprising, that the subject of atypical pneumonia did arise prior to the visit and we are delighted that this group decided to still make the trip to Hong Kong'.
Ms Bettina Kornau who is responsible for Davidoff Cigarettes Public Relations added:
'As naming rights sponsor for Davidoff Cooking for Friends it is important for us to create exclusive lifestyle and dining events. Hong Kong is one of five international destinations selected for the series and in part because German consumers have a keen interest in Asian inspired cuisine. Even with the threat of pneumonia, the inclusion of Hong Kong in the series is crucial to the success of the programme. We are very pleased to be here'.
Hong Kong, 18th May 2004 - Hoi King Heen will celebrate the Dragon Boat Festival and The Legend of Qu Yuan from 18th June - 22nd June.
Dragon Boat racing, the main activity linked to the Tuen Ng Festival, is held on the fifth day of the fifth month of each Lunar Calendar year, to commemorate the death of Qu Yuan, a well-loved statesman and poet, who lived in the Chinese kingdom of Chu more than 2,000 years ago. The government of the Kingdom of Chu was a corrupt one, and after jealous rivals falsely accused him of treason, Qu Yuan was banished. In despair, and perhaps as a final gesture against the government, Qu Yuan threw himself into the Mi Lo River.
The festival's distinctive dragon boat races are a re-enactment of the frantic, vain attempts of the fishermen who rowed out to save him. Special rice-and-meat dumplings wrapped in bamboo leaves (zong zi) are eaten at this time of the year. They symbolize those that were thrown into the river to prevent fish from eating Qu Yuan's body, and to appease his spirit.
Don't miss out on the delightful dumplings celebrating the Tuen Ng Festival at Hoi King Heen. Glutinous rice dumplings with assorted meats and conpoy $78/pc, as well as Sweetened glutinous rice dumplings with lotus paste $28/pc.
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, 18th May 2004 - From 1st to 30th of June, Hoi King Heen, the Chinese specialty restaurant at InterContinental Grand Stanford Hong Kong will feature a favourite Chinese delicacy - "Yellow Cream Crab", available at both lunch and dinner.
"Yellow Cream Crab" is known as a culinary treasure due to its distinct taste and delicious creamy flavour. Chef Leung has created a tempting array of enriching dishes prepared with this savoured ocean crustacean. Come and enjoy Braised bean curd sheet rolls with yellow cream crab roe; Braised winter melon with yellow cream crab roe; Baked whole yellow cream crab with eggs; Congee with yellow cream crab.
From 18th to 22nd of June, don't miss out on the delightful dumplings celebrating the Tuen Ng Festival! Glutinous rice dumpling with assorted meats and conpoy $78/pc, as well as Sweetened glutinous rice dumpling with lotus paste $28/pc, will be available for lunch and dinner at Hoi King Heen.
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, 27th March 2003 - Inspired by autumn in Australia, Chef Eddy of the Belvedere restaurant at InterContinental Grand Stanford Hong Kong has designed a special menu featuring mouthwatering hot-smoked baby salmon and hand-milked salmon caviar from Australia's Yarra Valley, jet-fresh Australian seafood, Tasmanian Mulwarra baby rack of lamb and Australian Black Angus Wagyu Kobe-style beef, available for the month of April.
Yarra Valley salmon is Australia's only source of hand-milked premium freshwater atlanticsalmon caviar. The caviar is bright in natural colour, plump and flawless in appearance, and each egg sparks an amazing explosion of flavour. To whet your tastebuds with this fantastic ocean treasure, Chef Eddy recommends Yarra Valley hand-milked salmon caviar with smoked Belvedere salmon loin and potato pancake and Yarra Valley hot-smoked baby salmon with horseradish cream and a warm potato-leek salad.
Australian Black Angus beef is famous for its consistent high quality and is characterised by its juicy flavour and excellent tenderness. Using state-of-the-art breeding techniques, the Australians have developed Black Angus Wagyu beef cattle, a combination of premium angus and the heralded Japanese Wagyu bloodlines. The result is the ultimate for meat-lovers, with a superior beef quality with heavy marbling and tremendous flavour. For a taste of this succulent beef, guests can enjoy Queensland Black Angus Tallawalah beef tenderloin steak in a Shiraz shallot glaze or sirloin steak glazed with herb butter, or Australian Black Angus and Kobe Wagyu beef tenderloin or sirloin, served with wood-smoked baked potato and a choice of sauces.
Seafood lovers should not miss the fresh and delicious Australian scallops, green mussels and prawns in a tender lemon grass gravy and Australian crayfish yabby on a Shiraz grassland sauce and more.
Visit Belvedere for the month of April and share the inspiration of Autumn Down Under. For further information and reservations please call 2731 2880.
Hong Kong, 27th March 2003 - 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 succulent and healthy ingredient with special menus incorporating either the traditional green or exotic white asparagus.
'Also known as "gourmet" asparagus, white asparagus is a delicious variation on the traditional asparagus plant. White asparagus is tender in texture and mild and nutty in taste and lends itself well to almost any cooking method including steamed, poached, sauteed, fried, or even grilled. Asparagus can be served hot, cold or at room temperature. White asparagus is a European favourite. In Germany, we make a mouthwatering cream of white asparagus soup or simply steam it and drizzle with melted butter, add salt and freshly ground black pepper', explained Chef Jochen Kern, Executive Chef of the hotel.
'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 move to Germany, where it is at its prime. We are developing an extensive selection of asparagus dishes with everything from appetizers and soups, to main courses, combining asparagus with well-loved staples such as beef, chicken, fish and lobster. For example enjoy cold asparagus with a choice of Swiss air dried beef, black forest ham or cooked bone ham or white asparagus soup garnished with lobster and black truffle ravioli in which the full flavour of the asparagus is enhanced by the other ingredients. The stringy texture of asparagus also complements the tender flesh of the pan-fried fillet of turbot served with casserole of white and green asparagus and the pan-fried US tenderloin rolled with white asparagus. Alternatively savour this delicacy in the simplest of ways, steamed white asparagus served with vegetable vinaigrette and tarragon infused sabayon and Fresh Schwetzinger asparagus with Hollandaise sauce and parsley potatoes', Chef Kern continued.
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.
Hong Kong, 18th May 2004 - The Mistral Italian restaurant at InterContinental Grand Stanford Hong Kong, in conjunction with the Italian Chamber of Commerce, is celebrating the "Italy 2004: Quality & Lifestyle" Festival. Visit The Mistral for lunch or dinner and enjoy selected authentic Italian specialties available during the entire month of June.
Chef Antonio Totaro will present a special menu featuring regional Italian dishes from the food and fashion capital of "Milano". Traditionally prepared using the finest ingredients, the menu includes a wide variety of dishes such as Cold cucumber soup with scampi, sun-dried tomato and extra virgin olive oil with herbs; Risotto Milanese style with sprinkles of dark chocolate; Braised pigeon with tortello and plum sauce; or for the sweeter side of "Milano" try the Cassata Milanese with orange sabayon.
This is an experience not to be missed - celebrate the "Italy 2004: Quality & Lifestyle" Festival with Chef Antonio at The Mistral.
For enquiries and reservations, please call The Mistral on 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, 18th May 2004 - Some of Italy's most famous Jazz Musicians will top the bill for two nights only at The Mistral Italian restaurant at InterContinental Grand Stanford Hong Kong on 23rd and 24th June.
Ugo Conta, a well known and accomplished drummer, will be joined by the very famous Italian musicians, Bruno de Filippi (harmonica & guitar), Emilio Soana (trumpet), Luigi Marson (piano) and Daniele Tortora (bass) who performed with international Jazz Stars such as Louis Armstrong, Lionel Hampton, Gerry Mulligan, Toots Thielemans, Astor Piazzola, Ray Brown, Herbie Mann, Charles Aznavour, and many others, and gave concerts all over the world.
The evenings' theme will be Jazz Nostalgia of the 60's - a tribute to famous artists such as George Gershwin, Duke Ellington, Irving Berlin and Cole Porter.
During the entire month of June The Mistral is celebrating "Italy 2004: Quality & Lifestyle" Festival. Guests will have an impressive array of "Milano" dishes to choose from as well as the extensive a la carte menu. The fabulous food will be complemented by exquisite wine recommendations such as Soave and Pinot Grigio from Villa Cornaro, Sangiovese from Sensi, and Cabernet from Tenuta San Giorgio.
So don't miss out on the superb cuisine and fine music at the Mistral! For more information or reservations please call The Mistral on 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, 22nd March 2003 - Chef Alessandro of the Mistral, the acclaimed Italian restaurant at InterContinental Grand Stanford Hong Kong, is unveiling his latest creations in the restaurant's a la carte menu, starting today.
'The new dishes use fresh seasonal ingredients because they are at their best. I keep the preparations simple to maintain the natural flavour of the Spring produce while the dishes are distinctly Italian in design and taste', said Chef Alessandro.
New appetizers include tempting Fresh crabmeat, asparagus & cous cous salad flavoured with extra virgin olive oil and Baked scallops with Parma ham & zucchini, while the delicately flavoured Lobster cream soup with mascarpone mousse and Garganelli pasta with duck liver & a spring pea ragout are ideal entrée choices. Chef Alessandro has created two new sumptuous main courses by combining key ingredients with selected seasonal vegetables, Roasted lamb loin with garlic, thyme & bacon served with bell pepper stew, asparagus & creamy potatoes and Grilled fillet of red garoupa served on a bed of fennel puree & cherry tomatoes scented with a touch of balsamic vinegar, both plentiful in flavour.
What's more, guests will be delighted with the return of the tantalising Spinach and potato gnocchetti tossed with a creamy gorgonzola, Fontina & Parmesan cheese sauce with roasted pinenuts, which is back on the menu due to popular demand.
Visit the Mistral today and be one of the first to enjoy Chef Alessandro's latest creations. For reservations call the Mistral on 2731 2870.
Hong Kong, 13th March 2003 - Today InterContinental Grand Stanford Hong Kong announced their new 'Summer Packages' with prices starting from HK$1080* per room per night.
'This year we have created three different value-added packages, with something to suit everyone', said the hotel's Director of Communications, Ms Sharon Garrett.
'Following the success of the winter seasonal promotions, we decided to fine-tune the most popular three accommodation packages for re-launch in the summer-time. Guest preferences were an important consideration and the three key packages provide something for everyone, whether they prefer a room only rate, all the added extras with Club InterContinental benefits or the flexibility to design their own stay', she said.
All the new summer accommodation packages include welcome fruit, complimentary daily newspaper, use of the fitness centre / pool and city shuttle bus service to the Tsimshatsui area and MTR
'The Minimalist' from HK$1080* (Single / Double occupancy)
This is the ideal choice for guests who are looking for a room-only, no frills rate staying in a superior room.
'Design Your Own Stay' from HK$1230* (Single occupancy)
Staying in a superior room, guests can choose their own value-added options from a list including everything from free movies to HK$500 food and beverage allowances.
'Summer Privileges' from HK$1380* (Single occupancy)
This is the ultimate corporate business package with Club InterContinental benefits and tailored to suit executive needs.
Hong Kong, 10th March 2003 - For the month of April, Tiffany's New York Bar at InterContinental Grand Stanford Hong Kong is featuring a new selection of sensational martinis.
Variations of the classic Dry martini will feature in Tiffany's 'Shaken-but-not-stirred' promotion including the Queenie Martini, which comes with an extra-sized queen olive and More-than-a handful Martini with marinated extra-sized cocktail onions, and a splash of your favourite Gin or Vodka. Gin selection includes Gilbey's, Gordon's, Bombay Sapphire and Tanqueray, $70 each. Vodka choices include Stolichnaya, and Absolut, $70 each, premium ones such as Belvedere, Chopin, Absolut Citron at $90 and ultra-premium Grey Goose at $140.
For an extra touch of spice, the Cajun Martini, Gingertini and Miss Korea are prepared with home-made spice-infused vodka, chilli, ginger and ginseng respectively, and then mixed with Extra Dry Vermouth and shaked with ice to finish for $70 each. With the humid days just around the corner you can chill out with the refreshing Mintini, made with fresh crushed mint leaves and Vodka or the Perfecto Martini made with Martini Rosso and Extra Dry Vermouth with traditional London Gin.
Enjoy the 'Shaken-but-not-stirred' sensations at Tiffany's New York Bar during the month of April. For more information please call +852 2721 5161, extension 2545.
Hong Kong, 3rd March 2002 - Between 18 April and 21 April, join InterContinental Grand Stanford to celebrate the Easter holidays with exciting dining options and laughter.
| Restaurant | Programmes | Price | Special Entertainment |
| Café Rendezvous - Lunch | Festive buffet (orange juice / soft drink available for HK$20) | Adult HK$145 / Child HK$115 | Bunny visit, Easter chocolate giveaway for kids, cartoon sketch and clowns |
| Café Rendezvous - Dinner | International buffet (orange juice / soft drink available for HK$20) | Adult HK$258 / Child HK$158 | Bunny visit, Easter chocolate giveaway for kids, cartoon sketch and clowns |
| The Mistral - (dinner only) | A la carte menu / Seasonal recommendations / Four-course festive set dinner | Set dinner HK$395 | - |
| Belvedere - Lunch | A la carte menu / special set lunch | Set lunch HK$198 | - |
| Belvedere - Dinner | A la carte menu / Four-course festive set dinner | Set dinner HK$350 | Live Music |
| Hoi King Heen | Dim Sum and regular menu | - | Bunny visit |
Note: all prices plus 10% service charge.
For further information or reservations, please call: Belvedere +852 2731 2880 / The Mistral +852 2731 2870 / Café Rendezvous +852 2731 2860 / Hoi King Heen +852 2731 2883.
