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Hong Kong , 12th December 2007 – East meets West in Hoi King Heen as Chef Leung leads us on a journey to the west!
InterContinental Grand Stanford well-acclaimed Cantonese restaurant, Hoi King Heen a delectable fusion of east and west. Try the Steamed Spotted Garoupa Fillet stuffed with shark’s fin and Italian black truffle, Pan-fried Scallop with French-style mustard and Black Pepper sauce, Steamed egg white and spinach puree and served with meat sauce, pan-fried Japanese honshimeiji mushroom with shrimp mousse!
Chef Leung says people in modern Hong Kong grew up eating European foods and would delight in this ingenious mix of Occidental and Oriental ingredients. What used to be enjoyed for its novelty value is now highly appreciated as connoisseur gourmets extol the virtues of western cuisines. As a fashionable Cantonese restaurant Hoi Keen King is proud to serve classic Chinese dishes with a modern touch and western feel.
Top favorites in January include Fried noodle and preserved vegetable topped with hairy crab roe, Deep fried perch with Chinese bread in raisin sauce and steamed bean curd sheet with hawthorn sauce. Prices start at $108.
It’s time to come and experience the Journey to the West with Chef Leung now! Make your reservations, call Hoi King Heen on 2731 2883.
Hong Kong, 12 th December, 2007 - The Mistral’s Chef Claudio has created a special menu to celebrate the fresh porcini mushroom season in Italy throughout the month of Jaunary
Porcini Mushroom is a superior mushroom! In the vast culinary world of edible mushrooms, only one can be called king. What Italians affectionately call the Porcini (the piglet) is a ruling class of the delicious fungi.
I f you're out walking in a European forest and come across a clump under a chestnut tree, where they're often found, you may well think you've stumbled into a fairy tale and look about for gnomes. Of course most of us don't have the time, nor the expertise required to go mushroom hunting.
Porchini mushroom is one of God's great gifts to humanity, a rich, heady, meaty mushroom that is amazingly versatile, delicate enough to give grace to an elegant stew or sauce, and yet vigorous enough to stand up to something as flavorful as a thick grilled steak accompanied by a good Barolo, Its nutty flavor is unequaled among mushrooms and lends itself to countless dishes. F or example Home Made porcini mushroom in extra vigin olive oil with rocket and parmesan cheese, Parcini soup and taleggio cheese, home made green ravioli stuffed with porcini mushroom & tryffle sauce or try our Porcini Mushroom risotto with red Italian Prawn and radicchio and more!
Claudio always says: “While porcini mushrooms are commonly available dried or frozen all year round, fresh porcini are harder to source and the season is short. I prize these for their rich flavours and the way they naturally incorporate themselves into The Mistral’s dishes.”
The Mistral’s Porcini Mushroom menu is available for lunch or dinner from January 1 – 31. For reservations, please call The Mistral on 2731 2870.
Hong Kong, 12th January 2007 - Café Rendezvous’ dinner buffet at InterContinental Grand Stanford Hong Kong takes its inspiration from Japan and Korea throughout January 2008 with a dazzling array of choices at the Japanese and Korean Fantasy Buffet.
Japanese food has become Hong Kong’s second cuisine since it burst onto the scene in the 1970s. Indeed, healthy connotations and a zen philosophy have made it an incredibly fashionable eat throughout the city.
For centuries, Koreans are creating an exotic and special cuisine defined by strong but not necessarily spicy flavours. The basic seasonings – red pepper, green onion, soy sauce, bean paste, garlic, mustard, wine have been combined in various ways to enhance Korean foods.
The pungent sauces and delicate flavors of fresh foods complement each other beautifully, and combined with our chef’s presentation – turn even simple meals into beautiful events. Café Rendezvous has captured the essential elements of the Finest, Freshest Japanese Seafood. Net yourself a feast of fresh Sushi and sashimi , Hokkigai, assorted Maki Rolls, Tempura with Turnip Dip, Pork Misoyaki!
The ‘Korean Favourites” featuring items such as Korean beef Tartar with Asian Pear, Assorted Kimchi, Korean Pork Rip and Ginseng and Chicken Soup; Korean Grilled Beef (Bulgogi) and Korean style BBQ Short Ribs - La Kulbi, Korean Grilled beef and more!
For enquiries and reservations, please call Café Rendezvous on 2731 2860.
Please note:
Prices quoted are correct at the time of publishing but are subject to change.
