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Hong Kong, November 2005 - Café Rendezvous will take you on a gastronomic tour of Italy when diners can delight in the "Italian Feast" dinner buffet throughout the month of November.
The tour takes you to the heart of Italy where guests can enjoy a fantastic selection of Italian cold cuts, fine cheese, fresh pasta and delicious desserts, in addition to the wide range of popular Asian and international favourites.
The "Italian Feast" buffet will include authentic dishes such as Polenta sweet corn and shrimp soup; Mortadella; Sautéed mussels; Pan-fried sea bass with a basil and herb sauce; Lasagna Bolognaise; delicious Panna Cotta, Tiramisu and more. A wide selection of fresh and delicious seafood creations and seasonal seafood specialties will also be available!
To enjoy a gastronomic journey and savour the authentic taste of Italy as well as a selection of sensational seafood dishes, call Café Rendezvous at 2731 2860.
Dinner buffet: (from 6:30pm - 10:00pm)
Adult HK$318 / Child HK$198 (Mon-Thur)
Adult HK$348 / Child HK$228 (Fri - Sun, Public Holiday eve and Public Holiday )
(Note: prices plus 10% service charge.)
Hong Kong, November 2005 -
During the month of November, you can indulge and delight in Chef Leung's creative "East meets West" cuisine - the menu features an array of traditional Chinese dishes with a contemporary Asian or Western twist.
Chef Leung of Hoi King Heen recently received the Silver Award in the category of "Chinese World Fusion" at the 2005 Best of the Best Culinary Awards, and was then inspired to create an entire menu celebrating the culinary influences a Chinese and Western ingredients.
Guests will be able to enjoy delicious dishes such as Simmered minced pork dumplings stuffed with cheese in fish soup , Cucumber rolls with assorted mushrooms, onion and crab roe sprinkled with roses , Stir-fried scrambled egg white and leeks flavoured with ovaltine and horlick and Sauteed fresh shrimps with garlic accompanied with winter melon and green vegetable.
For reservations, please call Hoi King Heen on 2731 2883.
Hong Kong, November 2005 -
It's the height of truffle season at InterContinental Grand Stanford Hong Kong's Italian restaurant, The Mistral. A special menu featuring Alba white truffles - the most sought-after culinary delicacy from Italy - will be available until the end of November!
The white truffle is unique to Piedmont . With its irregular shape, white truffles have a smooth, grey-brown surface and delicate aroma. When cut open, the flesh displays a brown tint similar to that of hazelnuts, marbled with whitish streaks. White truffles are best savoured when they are sliced very thin and strewn over the dish.
During the month of November, guests will have the chance to enjoy the fantastic flavour of white truffles at The Mistral. Chef Sergio at The Mistral recommends the Home-made baby ravioli filled with assorted meat served with shaved white truffle and Fontina cheese cream with croutons and white truffle - true culinary delights!
It's your last chance to savour the divine white truffle for another whole year, so make your reservations early for a piece of truffle heaven!
Call The Mistral: 2731 2870.
Hong Kong, November 2005 -
November is Chivas Regal 12 Year Old whisky month at Tiffany's New York Bar, InterContinental Grand Stanford Hong Kong.
Chivas Regal premium 12 Year old Scotch whisky is blended from the flavourful malt and the softer grain whiskies to make one of the most prestigious Scottish whiskies.
Enjoy the smooth taste of Chivas Regal 12 Year Old whisky cocktails while experiencing the traditional style of blended Scotch whiskies with a powerful range of rich, fruity aromas, and a defined smokiness that develops into a long and memorable finish.
Chivas Cocktails such as Rusty Chivas, Scottish Sour, Whisky Cobbler, Highland Sling and more are as smooth as silk and sure to please. The selected malt Scotch whisky cocktails are priced at HK$88 each (plus 10% service charge).
For more information please call Tiffany's New York Bar on 2721 5161 ext 2545.
Hong Kong, November 2005 -
Mr. Peter Pollmeier, General Manager of InterContinental Grand Stanford Hong Kong, has announced the appointment of Mr. Tolga S. Lacin as Director of Food & Beverage for the hotel.
Lacin, a Turkish national, joins InterContinental Grand Stanford Hong Kong from the W Seoul where he also held the position of Director of Food and Beverage and led the opening team for the department. Over the past ten years Lacin has gained valuable experience and honed his creative skills with a number of prestigious 5-star hotels such as the Hyatt Regency Istanbul, InterContinental Astana, Kanuhura Beach & Spa Resort, Maldives, and the Sheraton Doha Hotel & Resort.
Lacin will be responsible for overseeing the hotel's seven food & beverage outlets and banqueting, and he will actively contribute to the senior management team with his extensive experience. "My main goal is to achieve the highest levels of food quality and five star service for the hotel's guests, and simultaneously encourage more creative dining options," commented Lacin.
InterContinental Grand Stanford Hong Kong provides an impressive choice of dining options from contemporary Australian cuisine at Belvedere Restaurant and Wine Bar, to authentic Italian cuisine at The Mistral and regional Cantonese cuisine at Hoi King Heen. Café Rendezvous is the hotel's all-day dining restaurant with extensive buffets and a la carte menu. Tiffany's New York Bar, Tea Terrace and Lobby Lounge are ideal locations if you prefer something more social with live entertainment.
Hong Kong, October 25, 2005 -
The very talented Chef Leung of Hoi King Heen received the Silver Award in the category of "Chinese World Fusion" at the 2005 Best of the Best Culinary Awards.
The Best of the Best Culinary Awards are organized by the Hong Kong Tourism Board to showcase the diversity and quality of Hong Kong 's culinary arts in a range of categories. This year's competition was hotly contested and asaw a record number of Chefs vying for awards in the four categories, Deep-fried Dish, Spicy Dish, Vegetarian Dish and Chinese World Fusion Dish. The top ten dishes of each category were selected for the final competition which was held at the Chinese Cuisine Training Institute on 19 -20 October.
Chef Leung's delicious, delightful and award-winning creations comprised of Braised crab claw with lotus root paste served on a pomelo peel and Jasmine mousse, tea pudding and coffee jelly, with lychee sorbet.
Chef Leung said, "I really enjoy using traditional Chinese cooking method mixed with Western elements, and creating a traditional Chinese dish with a Western twist! Participating in the event and meeting many other talented Chefs was very rewarding - and winning the Silver Award was a real added bonus!".
Guests can now sample the dishes for a limited period only on Chef Leung's "East meets West" menu, so make your reservations soon.2731 2883.
Hong Kong, November 2005 -
InterContinental Grand Stanford Hong Kong is delighted to introduce the brand new Sun Court Pool and Fitness Centre.
The Sun Court Pool has been enlarged and enhanced with opulent stone flooring, a luxurious teak deck and furnishings, ozone filtered water, a cooling mist area, luscious landscaping and glass walls giving expansive city views.
The 18th floor rooftop, heated Sun Court Pool is the perfect place for swimming or simply relaxing in the sun. The swimming pool is temperature controlled throughout the year and a wide selection of refreshments and snacks are available at poolside.
The Fitness Centre has grown from 45 sq m to an impressive 130 sq m and will be equipped with truly state-of-the-art equipment with individual screens, a separate cardiovascular area, weight training section plus stylish changing rooms and toilets.
For the health conscious, the new Fitness Centre offers the perfect workout with beautiful swimming pool views.
Hong Kong, November 2005 -
The Academy Rooms are InterContinental Grand Stanford Hong Kong's venue of choice for meetings and social occasions.
The facilities include three state-of-the-art spacious rooms, with a total seating capacity of 300 theatre style and 220 banquet style. Decorated in warm tones using luxurious fabrics, marble and expansive chandeliers, every item has been carefully considered from the specially designed lighting and VIP room to the grand entrance foyer overlooking the lobby.
The individual rooms known as The Academy Room I, II & III feature the latest in technology including ceiling recessed projectors, network cabling capabilities, video conferencing and hi-speed internet access.
InterContinental Grand Stanford Hong Kong's meeting facilities have been designed with meeting planners in mind and include a fully equipped Business Centre, offering a wide range of facilities for the business travellers.
The dedicated Catering and Conference Services team provide planning assistance and co-ordination of all site requests, ensuring the highest levels of service.
The new and improved facilities are now in full operation.
Hong Kong, November 2005 - Inspired by the array of fresh produce and having spent years by the side of culinary masters, Chef David of Belvedere Restaurant and Wine Bar brings us the very best of contemporary Australian cuisine - available throughout November.
The Blue Swimmer Crab is considered to be Australia 's best crab, with a delicate, fresh taste and fine texture. To whet your tastebuds, Chef David recommends the Tasting of Blue Swimmer Crab in three ways: cake, spring roll and salad . Fish lovers should not miss the fresh and delicious Grilled Barramundi with pesto baby squid, asparagus and rosemary-garlic milk, and Roasted Blue Eye Cod with mint yogurt, cumin salt, pomegranate and crispy onion salad.
What's more, the menu has many surprising and unique new flavours to fill your senses, including starters such as Carpaccio of Portobello Mushrooms with Pecorino, duck rillette, herb salad and truffle oil. Main courses include Seared Venison with celeriac-pear puree, broad beans and Poivrade sauce, and Crispy Duck and Wonton Stack with water spinach, candied chilies, sticky soy and sesame dressing.
With a talented new Chef, wholesome ingredients, an enticing menu and a beautiful view, Belvedere Restaurant & Wine Bar encapsulates the magic of contemporary Australian cuisine.
For further information and reservations please call 2731 2880.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
