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Hong Kong, September 2005 - Hoi King Heen's renowned Chef Leung Fai Hung will unveil the mystery of Imperial Cuisine in Qing Palace throughout the month of September.
The imperial meals for the Emperor and Royal family in Qing Dynasty were dominated by the culinary influences from both the Manchu and Han cultures. The dishes are exquisitely prepared, delicately decorated and rich in taste and nutrition. The ingredients for the dishes were gathered from all parts of the country and were of the highest quality available, which was an important factor of the sacrificial rites in the Manchu culture.
Throughout September Chef Leung will be preparing a dining experience fit for an Emperor! The menu taken from Imperial culinary traditions will be prepared with a modern twist and revered ingredients such as abalone, fish maw, goose liver paste, bird's nest and scallops.
Indulge yourself at Hoi King Heen with Pan-fried shrimp balls mixed with diced abalone, fish maw and mashed lily bulbs, Braised bird's nest with cuttlefish paste in superior broth, Deep-fried sliced chicken with goose liver paste and Deep-fried fresh scallops served with saffron sauce.
Take advantage of the opportunity to dine like an Emperor at Hoi King Heen, call 2731 2883.
Hong Kong, September 2005 - Chef Sergio at The Mistral is paying tribute to the rich culinary heritage of his home region "Lago Maggiore" with a special menu available throughout September.
The majestic and beautiful Lago Maggiore located in the heart of the Italian Lake District, encompassing Piedmont and Lombardy and verging onto the foothills of Switzerland, is rich in fine culinary traditions and bountiful produce.
Overlooking the waters of the lake are picturesque villages with elegant 19th Century architecture, surrounded by dense woods of chestnut, walnut and pine trees. Chef Sergio has decided to return to his roots and prepare a special menu celebrating the wonderful culinary legacy and highlighting the abundance of fresh produce from the region.
Indulge in Lago Maggiore favourites such as Asparagus salad with trout, tomatoes and black olives; Marinated rolled Italian eel with citrus, herbs and Arneis vinegar; Roasted loin of rabbit wrapped in lard with a creamy onion sauce and black truffle.
A feast for the senses at The Mistral, make your reservations now at 2731 2870.
Hong Kong, September 2005 - For the month of September, Tiffany's New York Bar at InterContinental Grand Stanford Hong Kong is featuring a selection of "Fabulous Crème de Bananes" cocktails!
Crème de Bananes is made using fresh bananas, macerated in pure alcohol, and flavoured with natural herb essences, brandy and sugar. For the banana lovers, here's your opportunity to experience Crème de Bananes cocktails including Banana Daiquiri (mixed with Havana Club rum, Crème de Bananes, banana, and lemon juice skillfully shaken with ice, and garnished with a banana), Jack Flash (using Jack Daniel, Crème de Bananes, Galliano, and a dash of refreshing orange and pineapple juice), and Green Banana Martini (a combination of vodka, Crème de Menthe, Crème de Bananes and a touch of apple juice) and more.With the hot summer days you can also enjoy the super premium "Haagen Dazs" ice-cream such as Mango Mango, Sapporo Pulse and Italian Treat !
To ensure a deliciously smooth, sweet and unforgettable taste of banana flavour, check out the "banana" experience for yourself while taking in some of the best beats by "Top Notch" at Tiffany's New York Bar. For more information please call 2721 5161 ext 2545.
Hong Kong, September 2005 - Executive Chef, John Drummond and newly appointed Manager of Belvedere Restaurant & Wine Bar, Ms. Nadine Olischer, have created a menu featuring the dynamic duo of "Lamb & Shiraz" which will be available for the entire month of September.
Shiraz is known for its spicy, blackberry, plum, and peppery flavours which create a winning combination by perfectly complementing the finest Australian Lamb. "The decision behind our creations was that everyone loves meat and red wine, so why not to create a Lamb and shiraz mix-and-match, truly a perfect combination of ingredients in harmony with the finest red wines." said Chef Drummond.
Nadine has paired the menu with a line up of Australian Shiraz from a variety of acclaimed locations such as Barossa, McLaren, and Western Australia to name but a few.
Wine Spectator magazine, the world's number one wine reference magazine, has once again awarded Belvedere Restaurant & Wine Bar (Contemporary Australian Cuisine) its "Award of Excellence".
Seize the chance to enjoy wines at the award-winning restaurant and the cool combinations of "Lamb & Shiraz"! For reservations please call 2731 2880.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
