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Hong Kong, October 2007 – Renowned as the best Cantonese cuisine in town, Hoi King Heen has been renovated into a contemporary dining venue with an elegant atmosphere, with sumptuous dim sum and exquisite Cantonese cuisine to match, as well as stylish an endless choice of Chinese banquets.
Relaxing, elegant dining experience was a key consideration when putting the design elements in Hoi King Heen together. With the warm earth tones and tastefully done islands of red and gold, the restaurant is designed to redefine the essence of modern Cantonese fine-dining with Chef Leung’s award-winning cuisine and new menus.
Hoi King Heen features elegant new marble and wooden panels complemented by designer furniture and mirror panels to provide a pleasant and spacious environment in which to dine with family and friends. Each of the private rooms have also been tastefully redecorated to offer that most quintessential of VIP Chinese dining experiences.
Chef Leung has created a new à la carte menu, by using the finest and freshness ingredients, featuring many new modern interpretation of classical Cantonese cuisine. The tempting menu includes seasonal specialties, dim sum favourites and popular dishes from other regions of China. Signature dishes include Boiled Shark’s Fin Soup with Fish Maw and Shrimp Dumplings, Braised Whole South African Abalone in Oyster Sauce, Double-boiled Imperial Swiftlet’s Nest in Supreme Soup, all served with the delicate care and attention of our elegant staff to give you an impressive gourmet fine-dining experience.
Be the first to enjoy the best Cantonese cuisine in town in its new home - make your reservations at Hoi King Heen on 2731 2883.
Hong Kong, October 2007 – Truly Asia could be the mantra that defines the cuisine of Malaysia & Singapore. Café Rendezvous celebrates the verve, taste and texture of these colourful countries.
Malaysian and Singaporean cuisine has evolved into one of the most exciting cuisines of recent years with its multicultural heritage that combines Malay, Indian, Chinese, Peranakan and Eurasian influences. With such a pulsating diversity of food styles, Malaysia and Singapore are at the heart of Asian eating and drinking.
Generally, Malaysian food is a potpourri of flavors, a result of the diverse cultures, religion and traditions of the people. Malay, Chinese, Indian, Thai, Asian and Continental cuisines that can be found all over Malaysia. Singapore food is typically similar to Malaysian food but somewhat less spicy.
Live to eat - it's the mantra of Executive Chef in Café Renedezvous, and would like to invite you to discover the exotic flavours of a cuisine that blend Malay, Indian and Chinese tradition. With fabulous and authentic food that include Malai chicken Khatai roll, Laksa, chicken or beef satay and delicious Bak Kut and Lamb Biriyani. Over 100 classic South East Asian cuisine and international taste, that will be enjoyed again and again!
For enquiries and reservations, please call Café Rendezvous on 2731 2860.Note: prices subject to 10% service charge.
Hong Kong, October 2007 – If the thought of truffle makes you shiver in anticipation, you should plan on coming to The Mistral this autumn as the white truffle season gets underway..
These culinary white diamonds that command fantastically high prices due to their scarcity value, taste and incredibly short shelf-life make for a frenzy season. Still, with the texture and taste something likes grated hazelnut, but far softer, earthier and sexier, the white truffles is by no means all hype.
Chef Claudio of The Mistral at InterContinental Grand Stanford Hong Kong is set to ride the impending 2007 hype as he sets to race for the first jetfresh shipments from the forests of Piemonte, Italy, the legendary home of the finest white truffles.
His annual homage to the white truffle is due to start in October as he presents a special menu to showcase this delicacy which will last until December.
Dishes include Porcini Salad with Apple, Garden Salad and Parmesan Flakes; Porcini Mushroom Risotto with Mascarpone Cheese and Truffle Essence, where the porcini and truffle robustly complement each other. You could try one of our white truffle main course - Roasted Cod Fillet with Sautéed Vegetables, Spinach and a Truffle Potato Sauce or Beef Sirloin Tagliata with Rocket Salad, Caper-Mashed Potatoes and Truffle Sauce.
For reservations, please call The Mistral on 2731 2870.
Hong Kong, October, 2007 – Throughout October, Hoi King Heen, the newly-renovated Cantonese speciality restaurant is featuring a delicious Chinese Autumn delicacy – Hairy Crab.
As the saying goes, the arrival of the golden fall means the time is ripe to indulge in the golden roe of the crab. Widely hailed as the king of crabs, these freshwater hairy
crabs are well know for their rich, golden creamy roe and zesty white meat.
Chef Leung, Executive Chinese chef at Hoi King Heen, says its not just the flesh that is important. His autumn hairy crab menu focuses on crab roe – if you are a fan of
this tender orange delicacy, keep to the female of the species, which has a distinctive red-orange colour and an even creamier texture. Chef Leung likes to balance the strong
shellfish flavours with mild ingredients to make the most of the fresh flavours.
Chef Leung has created a Hairy Crab menu featuring dishes such as Braised hairy crab roe served with abalone, Deep fried King Prawn Ball filled with hairy crab roe, and Pan-fried Alaska crab leg with crab roe sauce.
For enquiries or 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.
