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HONG KONG, August 2005 - In August, InterContinental Grand Stanford Hong Kong's Belvedere restaurant will present a special menu featuring Summer truffles - the most sought-after culinary delicacy from France.
The ancient and competitive art of truffle hunting takes place in the wee hours of the morning and requires the trained eye of a trifulau (or truffle hunter) and a faithful companion to sniff out the prized truffles that grow underground near poplar, oak, hazel, willow and linden trees.
Chef will delicately balance the flavour of the treasured summer truffle by shaving or grating the truffles into thin pieces and placing them on top of the food. Chef's recommendation for this summer include Hamachi carpaccio with blood orange and truffle, baby cress; and Lobster with summer truffle and vegetable pearls, lavender and rosemary.
For a tempting and tasty truffle experience join our chef at InterContinental Grand Stanford Hong Kong in the month of August.
For reservations: Belvedere 2731 2880.
Hong Kong, August 2005 - Throughout the sizzling summer you will find fresh and delicious seafood creations at the Café Rendezvous dinner buffet in addition to all the usual international favourites.
"The Café Rendezvous buffet always features the freshest seafood available. This summer, 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 Chef John Drummond, the hotel's Executive Chef.
The diverse selection includes Irish Oysters, Australian Yabbies, Boston Lobster, Canadian Snow Crab Legs, Vietnamese Prawns, Australian mud crabs, Mantis Prawns and more. The seafood on ice is perfectly complemented by hot items such as Steamed whole fish, Grilled mussels with herbs and garlic, Seafood skewers in satay style and more.
Dinner buffet: (from 6:30pm - 10:00pm everyday)
Adult HK$288 / Child HK$188 (Mon-Thur)
Adult HK$318 / Child HK$218 (Fri-Sun, Public Holiday and Public Holiday Eve)
(Note: prices plus 10% service charge)
For reservations, please call Café Rendezvous on 2731 2860.
Hong Kong, August 2005 - This August, Hoi King Heen's renowned Chef Leung would like to invite you to taste countryside cooking from Xinhui, in Jiangmen province, also known as the "Land of Fish and Rice" and "Land of Fruits".
Xinhui is located at the eastern part of Jiangmen province and has a history and culinary tradition dating back more than 1,500 years. This area abounds in traditional crops such as rice, sugar cane, vegetables and fruits of many kinds, of which Xinhui sweet oranges and tangerines have long been sought out for their succulent sweetness and taste.
Chef Leung introduces a selection of Xinhui dishes such as Braised pork belly with dried orange peel, Braised duckling wrapped in a salt crust, Crispy-fried prawns coated with shrimp mousse and snow pea shoots and Braised fish maw with shredded chicken and baby pineapple in a superior consommé.
Hoi King Heen is the place to delight in authentic Chinese dining culture!
For reservations, please call 2731 2883.
HONG KONG, August 2005 - The Mistral is delighted to introduce the delicious new range of gourmet products direct from Sicily! "The Mistral" range of sauces and condiments include Jams, Patés, Sauces and Pestos. Made from farm-fresh products, hand-picked and prepared according to the finest Sicilian traditions.
Bruschette - tomato, pesto, garlic and olive oil
Sugo Arrabbiata - Arrabbiata sauce with tomato and bell pepper
Crema Cipolle - onion condiment
Pasta Peperoncino - pepper sauce
Houria- carrot, olive oil and pepper
Crema Rucola - rocket sauce
Marmellata Meloni - melon jam
Crema di Fave - broad bean sauce
Pesto Siciliano - basil, parsley, peperoncino cheese and olive oil
The Mistral gourmet range is now available for sale! Each of the beautiful silk-lined boxes will showcase an assortment of 3 jars (180gm each) of delicious and delectable delights. Priced at HK$180 per box of homemade sauces and condiments it makes the ideal gift for family and friends alike!
Place your order now, call 2731 2870.
HONG KONG, August 2005 - Chef Sergio is taking on a fresh new approach to Italian mushrooms! Recognised for their intense flavour and aroma, Chef Sergio is using Porcini mushrooms directly imported from all over Italy to magically enhance the taste of his dishes, and transform them into something absolutely delicious.
Chef Sergio has developed an extensive selection of dishes using the delicious earthy treasures, including some brand new creations featuring beautiful jet-fresh porcini mushrooms. This mushroom is known by a variety of names, such as cèpe in France, and is beloved around the world for its firm texture and distinctive flavor.
Dishes include Ricotta cheese timbale and mushroom salad in balsamic vinegar; Wild mushroom soup with prawn; Grilled scallops with potato sauce and black truffle with sautéed mushrooms.
Seize the chance, and for the month of August enjoy the enchanting flavours of pasta, risotto, mushrooms and more!
For reservations please call The Mistral on 2731 2870.
HONG KONG, August 2005 - Tiffany's New York Bar at InterContinental Grand Stanford Hong Kong is serving up some cool cocktails throughout the month of August.
Cool & creamy cocktails include:
Silk Stocking (Jose Cuervo Especia, Crème de Cacao, Strawberry liqueur)
Coconut 'n' Cream (Havana Club Rum, Malibu Coconut Rum)
Cream Punch (Jim Beam Bourbon, cream)
Dirty Banana Milkshake (Havana Club Rum, Kahlua, Crème de Banane)
Strawberry Cream (Amaretto, Crème de Cacao, Strawberry liqueur)
Enough of those sizzling hot days, chill out with some fine tunes, snacks and the very best Cool & Creamy cocktails!
For more information please call 2721 5161 ext 2545.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
