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Hong Kong, August 2007 – New appointed Chef Claudio Dieli of the Mistral, the acclaimed authentic Italian restaurant, is unveiling his culinary creations on his first set menu.
The young and talented Claudio, who hails from the fascinating Sicilia, has created an enviable Mediterranean menu for Mistral. Claudio gained his experience in Four Seasons Hotel, Amman and Cairo and also in Jumeirah and Sheraton.
The Mediterranean cuisine is using livestock, fishing and agriculture of their region. Ingredients include fish, poultry, game, lame, fresh vegetables and olive oil, which are all low in cholesterol and high fibre.
Eggpplant parmiggiana and Guazzetto of mussels and squid makes a great appetizer. There is also a funnel soup with grilled scallops and tomato oil or try our traditional dishes Valterllina bresaola served with parmesan, green beans and taleggio cheese dressing!
Pasta and Risotto dishes are always popular. Many are traditionally made with cherry tomato sauce and pumpkin and cheese. Try our new dishes, include Home made tortelloni with prawns and Langoustine mousse with pink sauce, Pappardelle with tomatoes and tuna sauces, eggplant, Ricotta cheese and basil or Asparagus risotto with truffle essence and more. Mediterranean is renowned for its seafood. Grilled swordfish and sea bass fillet is popular, sole fillet is prepare in almond and bread stick crust.
Mistral guests will now have the opportunity and privilege to experience what Claudio as his majoy satisfaction, “ The ability to provide guests with a culinary experience that simply reflects the use of best ingredients, skilfully prepared, and which exceeds their expectations.”
For reservations, please call The Mistral on 2731 2870.
Hong Kong, August 2007 – Café Rendezvous is excited to present Middle East promotion until August 31st 2007. Enjoy an Arabic feast with Chef Mohammed Samara and his team member – Khadija Abdulla and Zahra Sabt, a culinary guest chefs from InterContinental The Regency, Bahrain.
Chef Mohammed Samara will bring you a culinary tour to the mystical, exotic world of Middle East by presenting a buffet of delicate and spicy, aromatic and fragrant, scented and syrupy Middle East food at Café Rendezvous. The showcases include Spicy Fish Mouhamara, Tabouleh, Falafel, Manakesh Arayes, Iranian Mixed Kebabs, Shiah Kebab. Or try our dessert with secret recipes Eish el Seriya, Mouhalabia or Kataif and much more!
Don’t Miss out the chance to taste exotic ingredients from Middle East. Arabia food promotion is available everyday fro Dinner!
For enquiries and reservations, please call Café Rendezvous on 2731 2860. Note: prices subject to 10% service charge.
Hong Kong, August 2007 – Chef Leung at Hoi King Heen introduces a refreshing new menu for summer featuring summer florals and invigorating teas that is not just delicious and fresh but potentially beneficial to good health and a sharp mind.
Tea and flowers are popular throughout Asia but few chefs have synergized their properties into one menu.
The popularity of tea lies not only in its many flavours but also in its medicinal properties.
“Tea makes people more energetic and lifts the mood,” explained Chef Leung. “Tea helps to digest food, relieve irritability, and removes greasiness. It’s good to have tea during the summer because of its ability to minimize effect of summer heat, such as excessive sweating, dehydration, headaches, irritability, sinus allergies, and eye problems.”
Chef Leung believes that cooking with tea is set to be a new trend in Chinese cuisine.
Dishes to try include “Braised Tinjian cabbage with Osmanthus and Mixed Tea” featuring the unique delicate flavour of osmanthus enriched with the taste of mixed teas.
He also recommends “Sauteed Frogs Legs with Jasmine Flowers”, “Braised Beancurd served in the Oonlong Tea” both can aid digestion and decrease the absorption of fats and bad cholesterol – perfect dishes for a hot summer.
Flowers, according to Traditional Chinese Medicine, even contain healthy elements. Records dating back 2000 years show that the ancient Chinese cooked flowers.
Chrysanthemum is one of the most beloved flowers of China, moreover it aids the eyes and kidneys and facilitates the circulation of blood. New signature dishes include “Poached Carp Mousse Dumpling with Chrysanthemum and Winter Melon” and “Scrambled Egg Whites with Chrysanthemum and Whitebait Fish”.
While roses are not just a romantic gesture – they have properties that assist in making the skin smooth, aid the stomach, help weight loss and dispel depression. Try our new Pan-fried cuttlefish mousse cake with rose.
“Both teas and flowers can also absorb oil during the cooking, which can reduce fat consumption and enrich the flavours!” Chef Leung said. Do not hesitate, come and try our new flowers and tea menu!
Make your reservations, call Hoi King Heen on 2731 2883.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
