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Hong Kong, October 2005 - For the month of October, Hoi King Heen, the Chinese specialty restaurant at InterContinental Grand Stanford Hong Kong is featuring a delicious Chinese Autumn delicacy - Hairy Crab and Oyster menu, available at both lunch and dinner.
In old times, Chinese poets penned verses while sipping wine and eating crab under the Autumn moon. Revered in Chinese cuisine as much as abalone and shark's fin, hairy crab continues to be a much sought-after dish prized for its succulent meat and creamy roe.
Chef Leung will treat us to delightful oysters, a luscious food experience to be savoured and enjoyed by the oyster connoisseur.
For the month of October, you will be tempted by an array of delicious dishes prepared with mouthwatering ocean crustaceans. Chef Leung has created a Hairy Crab & Oyster menu featuring dishes such as Braised hairy crab roe served with crisp-fried pancake, Pan-fried egg rolls filled with hairy crab roe, Oven-baked crab shell stuffed with fresh crab meat, oyster and onions flavored with coconut and Deep-fried oyster rolled with bacon served with a honey sauce.
For enquiries or reservations, please call Hoi King Heen on 2731 2883.
Hong Kong, October 2005 - From mid October to November, InterContinental Grand Stanford Hong Kong's Italian restaurant, The Mistral, will present a special menu featuring Alba white truffles - the most sought-after culinary delicacy from Italy.
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.
Known as the "daughter of lightning" among ancient Greeks and Romans, white truffles received high esteem for their aphrodisiac properties. White truffles, now universally called the "diamond of the table," are said to enliven the dinner of any person of good taste throughout the world.
During the months of October and 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.
So make your reservations early for a piece of truffle heaven! Please call The Mistral: 2731 2870.
Hong Kong, October 2005 - For the month of October, Tiffany's New York Bar at InterContinental Grand Stanford Hong Kong is featuring a new selection of sensational martinis.
Variations of the classic martini will feature in Tiffany's "Shaken-not-stirred" promotion, including the ever fabulous Apple Manhattan - for a true taste of the Big Apple, and the quintessential Cosmopolitan Classic which guarantees a slice of cosmo life.
For an extra touch of Latin flair if you dare - try the Especial Martini which is prepared with Jose Cuervo Especial Tequila and garnished with a touch of salt on the rim! The Alabama Slammer with Southern Comfort and Absolut Mandrin sure will give you that sense of true Southern Hospitality in the comfort of Tiffany's New York Bar.
Our Chefs have prepared a number of cool Oyster snacks to perfectly complement the "Shaken-not-stirred" experience.
All cocktails are priced at HK$88 each.
Enjoy the "Shaken-not-stirred" sensations at Tiffany's New York Bar during the month of October. For more information please call 2721 5161 ext 2545.
Hong Kong, October 4, 2005 - On September 27th The Hong Kong Sustainable Communications Association (HKSCA) announced that InterContinental Grand Stanford Hong Kong has been awarded the 2005 'Eco-Hotel Champion Award'.
InterContinental Grand Stanford Hong Kong has practiced eco-friendly policies for many years, and has been much more active since 1999 when a clear vision for an eco-friendly future was established. By examining all areas of the hotel and all future development plans, a number of strategies were put in place and honed into a 'green policy'. In 1999 the hotel introduced the ISO Environmental Management System and was awarded the ISO14001 certification in August 2000.
The last five years have seen the development of the eco-friendly policy into a culture where each and every staff member actively embraces 'green thinking' - recycle, repair, reuse, refill, replace and reduce. The development of a Green Committee and regular think-tank sessions have further enhanced the hotel's green policy.
Some of the initiatives included the installation of digital thermostats in all guestrooms and the implementation of a Building Management System, water purification system resulting in dramatic energy savings - and the 2004 Eco-Business Green Innovative Practice Award, and the 2005 'Eco-Hotel Champion Award of the Eco-Pages'.
Commenting on the award, Mr. Peter Pollmeier, General Manager, stated "Winning the award is a great honour. The entire team at InterContinental Grand Stanford Hong Kong is dedicated to developing a green philosophy, and I think the award is a wonderful reflection of all the hard work and effort that has gone into this cause. We firmly believe that a good green policy makes good business sense!".
InterContinental Grand Stanford Hong Kong is dedicated to working with, and for, the local community. This involves not only a number of environmental initiatives, but also supporting local organizations which provide care for those in greatest need. Providing for a better future for all is truly the greatest reward.
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Prices quoted are correct at the time of publishing but are subject to change.
