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Hong Kong, March 2005 - Café Rendezvous is going down under this March to feature the very best Aussie tucker in town!
Jet-fresh seafood, beautiful Victorian beef, bush mushrooms, Australian cheese, wholesome pudding and oh-so-much more! Café Rendezvous consulted with resident Aussie - Chef Darrell - before setting off in search of the very best that our Southern neighbour has to offer:
Apricot smoked salmon; Baked oysters with bacon and Worcestershire sauce; Wild herb and Macadamia nut crusted Australian lamb; Lamington and Pavlova with fresh fruit and passion fruit sauce ...
Here's your chance to enjoy some truly tempting and tasty tucker!
For reservations please call Café Rendezvous at +852 2731 2860.
Dinner buffet:
Adult HK$258.00 / Child HK$158.00 (Monday - Thursday)
Adult HK$288.00 / Child HK$188.00 (Friday – Sunday, Public Holiday eve and Public Holiday)
(Note: prices plus 10% service charge.)
Hong Kong, March 2005 – The Chinese New Year celebrations are over and it’s time to trade the festive overindulgence for a healthy new lifestyle. Chef Leung at Hoi King Heen has tailor-made some delicious and healthy Chinese vegetarian dishes - available in March - guaranteed to improve your diet and health!
Chinese vegetarian dishes bring together a harmonious balance of colours, textures and flavours which not only taste delicious but are really good for you as well! Chef Leung has focused on creating a number of dishes around the mainstays of Chinese vegetarian cuisine, such as beancurd, roasted seaweed, mushrooms, fungus, gluten, hair moss, water chestnuts, bean sprouts and many more.
Try Chef Leung’s creations such as Angled luffa with vegetarian pork and bird’s nest, Braised giant mushrooms with sun-dried vegetables, and Braised beancurd stuffed with Chinese mushrooms, onion and vegetarian chicken.
It’s time to introduce a healthy and new Hoi King Heen lifestyle to you life!
Make your reservations, please call Hoi King Heen on +852 2731 2883.
Hong Kong, March 2005 – On Tuesday, 15th March, The Mistral will welcome winemaker Mr. Cesare Benvenuto from “Pio Cesare Winery” in Italy, for a special dinner featuring a selection of exclusive wines from Piemonte.
For more than a hundred years Pio Cesare’s family has been producing and ageing wines in the most famous winemaking region of Italy. The tradition began in 1881 when Pio Cesare started gathering the grapes from his vineyards in the hills of the Barolo and Barbaresco districts. The reputation of Pio Cesare wines has been built upon through the great respect for tradition and delicate care for the grapes, which has allowed the wines to vary in weight, the ability to age and how approachable they are.
On 15th March The Mistral presents a 5-course Wine Dinner where Mr. Cesare Benvenuto will showcase the ledgendary wines from “Pio Cesare Winery” including Barbera d’Alba “Fides” DOC 2000 - a single vineyard Barbera with 20 months oak ageing, Barolo DOCG 1999 - a 100% Nebbiolo with extended maturing in oak and Piodilei Chardonnay Langhe DOC 2002.
For reservations please call The Mistral on +852 2731 2870.
Hong Kong, March 2005 – The Mistral dedicates the month of March to the Roman Artichoke. If you go to Rome in the springtime you will know that artichokes are a must, and a Roman artichoke never disappoints!
Although indigenous to the Mediterranean, artichokes grow abundantly in many countries and appear in markets throughout most of the year. So what is so special about an artichoke from Rome? The Roman artichoke, “Il Carciofo Romano”, is a truly exquisite artichoke! Without thorns, its shiny purple-tinged green leaves tuck inwards to hide the coveted heart and protect the delicate nutty flavour. How the Romans prepare this visually splendid specimen - well that's a secret (!) – however our Chef has re-created some of the masterful recipes for you to indulge in without travelling all the way to Rome!
Visit The Mistral during the month of March for a taste of the divine Roman artichoke, including dishes such as Stuffed artichokes with red prawns and black olives, Artichoke cream with deep-fried scampi and caviar, Grilled fillet of sea bass with caponata vegetables, black olive sauce and stewed artichokes “Roman” style.
For reservations please call The Mistral on +852 2731 2870.
Hong Kong, March 2005 - Belvedere’s Chef Darrell has come up with a smokin’ hot new (and unique!) dish which will be available as of March.
Chef Darrell’s continuous quest for creative new dishes has resulted in the one-of-a kind “Cuban smoked Hamachi with ginger-infused cauliflower purée and Sevruga salsa”.
The Hamachi is freshly cold-smoked with the finest Cuban cigars, to the point that the aroma and taste are inseparable, and the moisture and succulence irresistible!!!
The deep rich smoky aroma and flavour is truly a one-off, so don’t miss out, come and taste for yourself. Chef Darrell’s new menu has many surprising and unique new flavours to fill your senses!
For reservations please call Belvedere on +852 2731 2880.
Hong Kong, March 2005 – Tiffany’s New York Bar goes “Cuba Cool” for the entire month of March with the best Rum Cocktails, Cuban snacks and Latin beats in town – La Habana never seemed so close!!!!
The distilled spirit of sugarcane is still Cuba's favourite quaff and Humphrey (aka “Juanito” for the month of March) will be serving a slice or two of Cuban history in the form of some fabulous cocktails such as Café Havana, with Havana Club Rum, Kahlua, Grand Marnier, Crème de Cacao brown and whipped cream….emmmm! “Juanito” will be shaking up a whole range of cool cocktails - Coffee & Vanilla Daiquiri, Peanut Butter Rum, TNYB Colada, Havana Dog and Afterburner!
Cuban snacks include Chicken Empanadas, Cuban Roasted Shrimp, Havana Beef Short-ribs and more...
Check out the “Cuba Cool” experience for yourself while taking in some of the best Latin beats by “Top Notch” at Tiffany’s New York Bar.
For more information please call +852 2721 5161 ext 2545.
Hong Kong, March 2005 - Belvedere’s Chef Darrell and Sommelier John have created a menu featuring the dynamic duo of “Yabby & Chardonnay” which will be available for the entire month of March.
Chardonnay is a highly complex and aromatic grape, which is complete and balanced enough in flavour to stand beautifully on its own. The intriguing variety of delicate aromas and flavours of Chardonnay creates a winning combination by perfectly complementing the most delicate yabbies caught off the coast of Australia.
Chef Darrell has created a number of wonderful dishes including Mousseline of yabbies and scallops with crushed spring peas and light curry beurre blanc; Australian yabby carpaccio with orange pekoe tea sorbet, thyme and shallots; Chilled yabbies and a baby spring vegetable chaud-froid scented with white truffle; Marinated yabbies and Skordalia potato in Chinese steamed buns with barbecue sauce.
The Sommelier has paired Chef Darrell’s menu with a line-up of international Chardonnays from a variety of award-winning wineries such as the Unwooded Chardonnay 2003, Capel Vale, Australia; Winemaker’s Reserve Chardonnay 2001, Carmen, Chile; Chassagne Montrachet 2002, Morey Coffinet, France.
For reservations please call Belvedere on +852 2731 2880.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
