 |
 |
Back to the current News Releases.
Back to Press Archive.
Hong Kong, October 2006 - Throughout the month of autumnal October, enjoy the fresh taste of crab and oyster dishes in Hoi King Heen featuring the fresh and creative tastes of the award-winning Chef Leung.
The diverse selection includes Braised Beancurd With Hairy Crab Roe, Stir-Fried Egg White And Fresh Milk With Hairy Crab Roe, Braised Sliced Abalone With Hairy Crab Roe, Baked American Oyster With Port Wine Sauce and many more.
For reservations, please call Hoi King Heen on 2731 2883.
Hong Kong, October 2006 - Belvedere Restaurant and Wine Bar - the Australian fine dining venue with the stunning harbourview - is in celebratory mood as the InterContinental Grand Stanford Hong Kong turns 25 with a festival of Champagne, Caviar and Oysters.
A range of 20 champagnes and sparkling wines will be on offer from 1st October - 31st October. The finest Australian sparkling wines from Australia will be available for quaffing alongside vintage and non-vintage champagnes including magnums of Louis Roederer Cristal.
Meanwhile, six types of jetfresh oysters include the delicate and flinty Fines de Claires to the exceptionally earthy yet succulent Belons can be shucked and prepared to your taste.
For reservations, please call Belvedere on 2731 2880.
Hong Kong, October 2006 - The Chinese food express always say that "all the cuisines can reflect the province's culture and behaviour". Our Chef Leung has learnt all the traditional technique over last decade and created his own signature techniques.
His menu includes Double-boiled shark's fin, fish maw and shrimp dumpling paring with tea Oriental Pearls, Steamed fresh crab claw with egg white and Dragon Well tea, Pan-fried king prawns with deep fried king prawn head and Furry Green Tea, and something more. Enjoy a new sense of Chinese food and tea!
For reservation, please call 2731 2883.
Hong Kong, October 2006 - The delicate white truffle is often known as the white diamond of the culinary world due to its rarity and exceptional taste and scent. Too much rainfall could damage the availability and supply which means that the prices will rise.
Chef Sergio of The Mistral is confident that he will be amongst the first to receive a jetfresh shipment from the forests of Northern Italy, near his home town in Lake Maggiore.
Dishes include Italian Pan-fried scallops with Colonnata lardons, duck liver, mashed potato and white truffles and Veal Tenderloin, gratinated with fontina cheese, served with polenta and white truffles.
For reservation, please call The Mistral on 2731 2870.
Hong Kong, October 2006 - Creative Chinese Chef Leung Fai Hung of Hoi King Heen at has won the first Best of the Best Culinary Awards with a Gold Medal in the Steamed Category.
Chef Leung's creation of Braised Snow Crab wrapped with sliced winter melon served on a bed of Asparagus took the top award this year amongst stiff competition that included a shortlisted field of 40 dishes.
The 2006 Best of the Best Culinary Awards competition, organised by the Hong Kong Tourism Board, is judged by a panel of culinary professionals and winning dishes are also subject to a vote by the general public.
Chef Leung of Hoi King Heen also received the Silver Award in the category of "Chinese World Fusion" at the 2005 Best of the Best Culinary Awards.
For reservations, please call Hoi King Heen on 2731 2883.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
