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Hong Kong, May 2006 - Chef Sergio at The Mistral will welcome Chef Andrea Tranchero of the highly acclaimed Sadler Restaurant in Tokyo, Japan, for a special culinary week from May 22 to 27, 2006.
Sadler, named Tokyo's finest Italian restaurant was created by superstar Chef Claudio Sadler. He is renowned in his native Italy for his Michelin two-star restaurant in Milan which features traditional cuisine with a delicious innovative twist. Chef Sadler opened this Roppongi Hills branch in 2003 and has been making a name for himself ever since.
Chef Andrea Tranchero, at the helm of Sadler, Tokyo, continues the fine tradition of "cucina in evoluzione", traditional cuisine with a twist which brings together the very best of fine Italian ingredients and culinary genius.
Throughout the culinary week guests will experience divine dishes such as Pan-fried scampi tail with sweet tomato coulis, vegetable and sea urchin sauce and Spaghetti tossed with red wine duck stew, cinnamon and orange; and of course delicious desserts like Cassata dome with mixed citrus, served with a cinnamon cannolo.
For reservations please call The Mistral on 2731 2870.
Hong Kong, May 2006 - Café Rendezvous at InterContinental Grand Stanford Hong Kong is offering amazing lunch and dinner buffet discounts all summer long.
Guests can now enjoy the sensational "Summer Temptation" Buffet at truly amazing prices! Great value coupled with amazing food will keep guests cool all sizzling Summer long. Choose from the selection of fresh and delicious seafood creations in addition to all the usual international favourites.
Throughout the month of May, Café Rendezvous will also feature a myriad of different "Chocolate Delights" in Dinner Buffet - so delicious and unique you won't be able to resist! Creamy Chocolate Fondant Pudding; Mini Mango Jasmine with White Chocolate; Chocolate Lavender Mille-Feuille; Chocolate Chestnut & Raspberry Terrine; tasty melt-in-your mouth treats.not to mention the live Chocolate Soufflé show cooking display!
Lunch Buffet: (12:00pm - 2:30pm)
Adult: HK$158 / Child: HK$118 (Mon-Fri)
Adult: HK$168 / Child: HK$128 (Sat - Sun and Public Holidays)
Dinner Buffet: (6:30pm - 10:00pm)
Adult: HK$268 / Child: HK$158 (Mon-Thurs)
Adult: HK$298 / Child: HK$178 (Fri - Sun, Public Holidays and Eve)
(Note: All prices subject to an additional 10% service charge.)
For more information or reservations please call 2731 2860.
Hong Kong, May 2006 - InterContinental Grand Stanford Hong Kong's specialty Chinese restaurant Hoi King Heen is introducing an array of impressive new dim sum and snacks on the lunch menu.
Adding to the already extensive lunch menu, Chef Leung introduces Steamed dumplings with shrimp, fish maw, winter melon and vegetables which are light and healthy. The lovely mini pumpkin-shaped Deep-fried pumpkin dumplings with red bean puree are well-balanced in texture and flavour, while the crispy Deep-fried spring rolls with salmon are nothing less than sensational.
Also new to the menu are some delectable dim sum such as Steamed pork spare ribs and taro in plum sauce, the pork is cooked to tender perfection and bursting with flavour. Braised bamboo shoots with pumpkin paste is another fine choice, the bamboo shoots are perfectly complement with the sweetness of the pumpkin paste.
Desserts creations such as Double-boiled pears and snow fungus and Chilled honey pudding with ginseng make a tempting and delightful end to the meal.
For more information and reservations please call Hoi King Heen on 2731 2883.
Hong Kong, May 2006 - Throughout the month of May, Chef Leung at Hoi King Heen invites guests to delight in a special menu featuring prime New Zealand Beef - an experience to savour!
New Zealand beef is renowned for being tender and lean with amazing taste and appeal. Chef Leung has captured this pure tenderness, juiciness and flavour to create a series of dishes that reflect the prime quality of the product. The perfect combination of New Zealand beef and Chef Leung's market fresh philosophy.
Try Chef Leung's New Zealand beef creations including Braised pigeon stuffed with beef brisket, Steamed beef dumplings stuffed with assorted mushrooms and salted egg yolk and Wok-fried diced beef with mushrooms in wasabi sauce.
For reservations, please call Hoi King Heen on 2731 2883.
MOTHER'S DAY
Hoi King Heen has a selection of Mother's Day menus to celebrate Mum's special day! Guests can choose from four menus starting at HK$1,888 for an 8-course menu for six people.
Call Hoi King Heen for details and reservations 2731 2883.
Hong Kong, May 2006 - On Friday, 26th May, The Mistral will welcome winemaker Mr. Cesare Cecchi from Cecchi Winery in Siena, Italy, for a special wine dinner featuring a selection of exclusive wines from Tuscany.
The Cecchi family has fostered a tradition of crafting fine wines since 1893 when Luigi Cecchi founded the winery and created a legacy of excellence that has been handed down from generation to generation. The winery is located in Siena, one of Italy's most beautiful cities situated in the heart of Tuscany. The region is known for its rolling hills and towns with medieval appearance, narrow winding streets and of course fine Tuscan wines!
On 26th May, visiting Chef Andrea Tranchero from Sadler Restaurant, Tokyo and Chef Sergio at The Mistral will present a 5-course menu while Mr. Cesare Cecchi will showcase a selection of the family's legendary wines. Selected wines include Vino Nobile di Montepulciano 2002 - a lightly tannic wine with a distinct perfume of violets. The Spargalo Super Toscano Sangiovese, 2000 is full bodied, dry and velvety with notes of spice and vanilla, and offers great finesse to the nose and palate. The Summit Vino Santo reflects a golden straw hue, of medium intensity and spicy aromas with hints of dried fruits.
The cocktail reception and 5-course menu with paired wine is priced at HK$698 plus an additional 10% service charge.
For reservations please call The Mistral on 2731 2870.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
