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HONG KONG, March 2006 - Committed to bringing you more quality dining options, Café Rendezvous at InterContinental Grand Stanford Hong Kong is featuring an extensive array of Japanese favourites on the dinner buffet during the month of March.
In addition to the usual seafood and international selections on the delicious dinner buffet, guests can also savour authentic Japanese delights such as appetizers - Sushi and sashimi, Scallops and seaweed Miso soup; delicious cold items like Herring fillet with turnip vinegar dressing, and a variety of hot dishes, Egg omelets fried rice with Mantaiko sauce, Tempura with vegetable and prawn and much more.
Make your reservations early for this memorable culinary journey - a feast for the senses.
For reservations please call Café Rendezvous on 2731 2860.
Japanese Encounters Dinner Buffet:
Dinner Buffet: (from 6:30pm - 10:00pm everyday)
Adult: HK$318 / Child: HK$198 (Mon - Thurs)
Adult: HK$348 / Child: HK$228 (Fri - Sun, Public Holiday eve and Public Holiday)
All prices are subject to 10% service charge.
Hong Kong, March 2006 - Belvedere restaurant & Wine Bar welcomes the highly acclaimed Chef Mark Best from Marque Restaurant in Sydney, Australia for a culinary week from March 13 to 18.
Highly acclaimed Executive Chef Mark Best is passionate about French food. He began his apprenticeship at the Macleay Street Bistro in Potts Point 1990 and worked there for five years before opening up his own restaurant, Peninsula Bistro, in Balmain. His restaurant was well received by locals, however after a few years Mark decided to further his knowledge of French cuisine in the best way possible, time in Paris. Mark worked at Alain Passard's three Michelin starred L'Arpege, Paris before heading over to the UK for a stint at Le Manoir aux Quat' Saisons, Chef Raymond Blanc's Great Milton Hotel & Restaurant.
More gastronomic temple than restaurant, Mark Best's restaurant "Marque" has been described as one of the best food experiences in Australia and The Sydney Morning Herald recently named Chef Best "Chef of the Year" for 2006.
Mark's experience and dedication to his art is evident in the beautiful menu that he will present at Belvedere Restaurant & Wine Bar. Dishes include a subtle Almond jelly which is served with firm crabmeat, almond gazpacho, prune oil and sweet corn custard; every mouthful a treat for your taste buds. Potato mille-feuille follows, sandwiching a delicious Smoky portion of mackerel served with olive "truffles" and hazelnut emulsion and delightful desserts like Sauternes Custard with Caramel.
Diners will also delight in Gala Dinner on March 18, which will include signature dishes designed for the gourmand in mind!
Reservations are absolutely necessary, call 2731 2880.
Hong Kong, March 2006 - Throughout 2006 diners can enjoy fabulous dining options at great prices at InterContinental Grand Stanford Hong Kong.
Simply dine in at any InterContinental Grand Stanford Hong Kong restaurant and you will be entitles to a 20% discount on your next meal*. A perfect opportunity to experience superb dining delights with a divine discount.
The discount offer can be enjoyed at the following times:
"Lunch & Dinner Buffet" at Café Rendezvous - the place for delicious international buffet.
"Lunch & Dinner" at Belvedere Restaurant & Wine Bar - the venue for contemporary Australian cuisine, try Chef David Ball's new specialties!
"Sunday Brunch" at The Mistral - the home of authentic Italian cuisine, Chef Sergio Zanetti prepares an ultimate authentic Sunday Brunch to indulge your taste buds!
"Dinner" at Hoi King Heen - the highly-acclaimed restaurant of regional Chinese cuisine, the perfect opportunity to taste our Chef Leung's award-winning Chinese dishes.
"An Afternoon Affair" at Tea Terrace - Afternoon Tea (3pm to 5pm)
Don't miss the great opportunity to "Be Our Guest"! For more information or reservations, please call Cafe Rendezvous & Tea Terrace on 2731 2860 / The Mistral 2731 2870 / Hoi King Heen 2731 2883 / Belvedere Restaurant & Wine Bar 2731 2880.
* Terms & Conditions:
1) On the second visit, guests simply need to bring the receipt back from their first visit upon arrival at the restaurant to enjoy the above discount offer.
2) Discount appliers to food only at the above-mentioned outlets and specified dining times.
3) Discount is based on the original published price of the food.
4) Only one receipt can be used per table and may not be used in conjunction with any other promotional offers, or on festive days and public holidays, and special events.
5) No discount on service charge.
6) Cannot be redeemed or exchanged for cash.
7) Valid until December 31, 2006.
Hong Kong, March 2006 - During the month of March, Chef Leung will celebrate the arrival of Spring with a special menu filled with sensational Southeast Asian flavours.
Southeast Asian cuisine brings together great diversity, a rich heritage of culture and a whole selection of ingredients that are bursting with flavours. Chef Leung's "Southeast Asian Delights" menu features some of the most popular dishes from all over Southeast Asia, a wonderful selection of hot, sour, sweet and delicious flavours!
Dishes such as Malaysian Deep-fried Mandarin fish with sambal chilli and bell pepper; Singaporean Chilli crab; and Simmered fresh shrimps in "Tom Yam" soup which brings us tasty hot and sour Thai flavours. To experience the perfect culinary voyage across Southeast Asia, guests should also indulge their taste buds with sweet and delicious desserts such as Chilled coconut pudding in young coconut and Chilled layer pudding.
To enjoy wonderful "Southeast Asian Delights", call Hoi King Heen on 2731 2883 for reservations.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
