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Hong Kong, June 2007 - Café Rendezvous celebrates a classic dish that turns 40 this year with a special variations menu for the buffet throughout June .
Surf and Turf was once the height of culinary sophistication and combined what used to be two of the most expensive items on the menu - lobster and steak - into one tongue-tingling taste sensation. This 1960s classic, like many classics from the era is currently enjoying a revival as the taste for nostalgia continues to grow.
Surf and Turf was a special dish for celebrating an occasion or enjoy as a quiet dinner.
Café Rendezvous serves up mouthwatering Surf & Turf variations in a casual fine dining setting! Once a childhood favourite, Executive Chef William explores the classic combination again and updates it for the modern buffet with live stations that will prepare your choices to your taste.
The 'surf' variations in this modern take include mussels, prawns, crab while the 'turf' choices include Grade A Ribeye and Tenderloin steaks and other selections of prime meats.
Enjoy this 1960s classic throughout June. Reserve your table to enjoy this Contemporary Classic Culinary pleasure!
For enquiries and reservations, please call Café Rendezvous on 2731 2860 .
Hong Kong, June 2007 - The Mistral and the Italian Trade Commission are celebrating the Italian Food & Wine Festival 2007 throughout the month of June with a special menu that takes you on a tour of Italy.
With the summer in the air in both Hong Kong and Italy - the refreshing dishes of Italy are the perfect way to dine and enjoy a taste of the alfresco without going outdoors!
There is perhaps no more a delightful season than summer in Italy as the gentle warmth of the Mediterranean sun coaxes its produce to full bloom from the earth. Indeed, the arrival of summer sees the availability of all sorts of tasty garden-grown or field vegetables after months of hothouse fare: porcini mushrooms, zucchinis and their flowers, bell peppers in their many colours, tomatoes, and much more.
Italian cuisine is one of the most universal and best-loved because of its fresh ingredients and rich historical context. Saluting family, life and food, this summer journey follows the memories, sights, smells and tastes of our sizzling recipes.
Food lovers will enjoy our delectable recipes, from salami and mountain cheeses with red wine hailing from Tuscany, to Sardinian fare of risotto with oxtail and porcini mushroom, warm Sardinian gazpacho with lobster or Home made green tagliolini with clams, zucchini with its flower and lemon.
For reservations, please call The Mistral on 2731 2870.
Hong Kong, June 2007 - Hoi King Heen will present a the Spices of Sichuan throughout June in a special menu created by Chef Leung that is sure to tingle your tongue and form a talking point at your dining table.
Sichuan is considered the mountain district in the heart of China with a humid climate that encourages people to eat spicy foods.
While Sichuan food is famous for its many flavours, it is primarily characterized by its spicy and pungent tastes, emphasized by the use of chilis. While spicy is the first word that springs to mind with dishes from this province, Sichuan food also carefully balances color, smell, flavour, shape, shape and nutrition so that it looks pleasant and appealing.
Chef Leung says: "The origins of Sichuan cuisine can be traced back to the Qin and Han dynasties about 2000 years ago. This cuisine features a wide range of ingredients, various seasonings and different cooking techniques. These include multiple uses of master cooking techniques including sauté, quick stir fry, dry braise, soak in water and fry then braise."
Chef Leung adds: "You can find Sichuan cuisine everywhere around the town, but nothing can compare with Hoi King Heen. The food in this promotion is like a fashion show. It is actually quite a trendy style of cooking and produces new taste sensations. Even people who don't love chili can find dishes to suit their tastes in Sichuan, like steamed pork spare rib with couscous and fried sea cucumber stuffed with shrimp mousse.'
Dishes in Chef Leung's menu include wok-fried beef with red pepper, sautéed eel with red pepper and star anise or pan-fried fillet of garoupa wrapped with beancurd sheet and chili bean sauce.
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.
