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Hong Kong, April 2005 - Belvedere’s Chef Darrell has come up with a smokin’ hot new menu which will be available as of April.
Chef Darrell’s continuous quest for creative new dishes has resulted in a number of truly magical combinations including the one-of-a kind dish - “Cigar-smoked Kingfish with cauliflower purée and Sevruga caviar”. The Kingfish 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, including starters such as Yabby and sea bass mousseline with linguini and lemongrass butter sauce, and Seared goose liver with ginger crème caramel and pears. Main courses include Teriyaki-glazed Dover sole with Asian greens and chanterelle mushrooms, and Pan-fried lamb loin with cauliflower and lavender scented couscous, herb sauce. Lest we forget the desserts…Vanilla-roasted sweet pineapple, meringue and grapefruit sorbet, and Lavender crème brûlée, star anise candy floss.
For reservations please call Belvedere on +852 2731 2880.
Hong Kong, April 2005 - The Café Rendezvous dinner buffet at InterContinental Grand Stanford will feature a variety of Thai food favourites for the entire month of April, in addition to the wide range of popular international dishes.
Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Culinary influences from the 17th century onwards included Chinese, Portuguese, Dutch, French and Japanese. A myriad of flavours and aromas that come together to create a cuisine which is tantalizing, tasty and truly irresistible!
The “Taste of Thailand” dinner buffet is available every day during the month of April at Café Rendezvous, featuring items such as Tom yum goong, Thai fish cakes, Choo chee pla (whole red snapper with red curry), Pad po taek (lemongrass and seafood combination), Thai papaya salad and more.
To complement the promotion, special beverage prices are available: Enjoy San Miguel Draught Beer, a variety of soft drinks or orange juice for as little as HK$25.00 per glass.
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.)
For more information or reservations please call +852 2731 2860.
Hong Kong, April 2005 – During the month of April Chef Leung at Hoi King Heen will feature a special menu dedicated to Japanese influenced dishes!
Japanese cuisine, undoubtedly one of the healthiest and most interesting diets in the world, is renowned not only for its visual appeal but also its freshness and taste. Chef Leung spent five years of his culinary career working in Japan and has fine-tuned the art of the nation’s cuisine. He decided to take this knowledge and appreciation and create a menu of Japanese influenced dishes to bring you the very best Chinese and Japanese foods.
Try Chef Leung’s creations which include Braised beef brisket with assorted Japanese mushrooms and mixed beans; Braised fillet of live spotted garoupa with turnip and gingko nuts in bonito sauce; Poached sliced Mandarin fish with vermicelli and leek in miso soup; Warm shrimp mousse mixed with goose liver pâté and Honshimeiji mushrooms, and Steamed Japanese pumpkin topped with live prawns and a broccoli coconut cream sauce.
You don’t have to go to Japan to savour the very best of Japanese cuisine – it’s all here at Hoi King Heen! Make your reservations, please call +852 2731 2883.
Hong Kong, April 2005 - The Mistral is one of the first and few non-European members of the prestigious Buon Ricordo Italian Restaurant Association. Buon Ricordo brings together restaurants that provide high-quality authentic Italian cuisine, and which represent an important cultural reference point for promoting Italian food and wine.
Each Buon Ricordo restaurant has a hand-painted Vietri ceramic plate which highlights the signature dish of the restaurant. In April, The Mistral will introduce a new Vietri ceramic plate celebrating the new signature dish “Orecchiette pasta served with Boston lobster, cherry tomatoes and rucola”. Every guest who orders the signature dish or the Buon Ricordo set-menu gets to keep the beautiful Vietri ceramic collector’s item!
Treat your taste buds and indulge in The Mistral “Buon Ricordo” signature dish or menu – and you won’t leave empty handed!
Hong Kong, April 2005 – Going Gourmet with White Asparagus in April and May! Belvedere and The Mistral will celebrate the arrival of spring and the first German and Italian Asparagus of the season.
This universally popular vegetable is one of the lily family's cultivated forms. The celebrated ivory-white asparagus is grown underground to prevent it from becoming green and is mild and nutty in taste.
German Asparagus at Belvedere:
The official German asparagus season or "Spargelzeit" begins with the harvesting of the first crop along the "Asparagus Road" which passes through the towns of Schwetzingen, Reilingen, Karlsruhe and Rastatt. Chef Darrell will be preparing a number of “German Asparagus Festival” favourites – but with a contemporary touch! Try the Seared duck liver with white asparagus chocolate mousse and apple-ginger blinis or the White asparagus glazed with Hollandaise sauce, served with cooked bone ham and new potatoes.
Italian White Asparagus from Bassano at The Mistral:
In Italy, Bassano is the revered home of the Italian White asparagus! White asparagus has been harvested in the area for 500 years, and a rich heritage of wonderful cuisine has been created around the annual Asparagus Festival. To celebrate the season of white asparagus, The Mistral will feature a number of dishes with jet-fresh Bassano asparagus. Enjoy the delicious Steamed white asparagus with black truffle vinaigrette and Parma ham, and the Seared veal loin served with potato gratin, white asparagus and morel mushrooms.
For further information or reservations call Belvedere +852 2731 2880 / The Mistral +852 2731 2870.
Hong Kong, April 2005 – Tiffany’s New York Bar goes to Scotland in search of the finest single malt whisky - “Macallan’s”!
Macallan Whisky comes from the Speyside region, universally acknowledged as the heartland of malt whisky distillation. This area, between the cities of Inverness and Aberdeen, sweeps from granite mountains down to fertile countryside, where barley is among the crops. It is the watershed of a system of deliciously fresh rivers, the principal among them is the Spey. The Speyside single malts, notably Macallan’s, are renowned in general for their elegance and complexity, and often a refined smokiness.
Macallan malt whisky cocktails will include the White Sands Martini and the Scotland Yard – worth investigating! Accompanied by the Scott’s favourite snacks Grilled chicken breast with Maple Whisky glaze, Grilled salmon slivers served with a Whisky and Haddock shot and Beer Battered Haggis Balls with a Whisky Mustard sauce.
Check out the finest “Macallan Whisky” experience for yourself while taking in some of the best beats in town by “Top Notch” at Tiffany’s New York Bar.
For more information please call +852 2721 5161 ext 2545.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
