Starring White Truffles from Alba in the New Tasting Menu by Chef Daisuke Mori

Even a small whiff of the aromatic truffle can send us into ecstasy, especially the rarest and most luxurious, the white truffles from Alba, Italy. From now until December, embrace the season’s finest white truffles at one Michelin-starred Takumi by Daisuke Mori, where the most refined French-Japanese degustation experience awaits. The most prized of Autumn’s ingredients, from Japan and across Europe, will be showcased in the nine exquisite dishes of acclaimed Executive Chef Daisuke Mori’s New Autumn Tasting Menu, accentuated by white truffles from Alba.

To showcase the distinctive, lingering fragrance of white truffles from Alba, Chef Mori has paired them with lighter dishes laced with sophisticated flavors and contrasting textures. First, enjoy an array of delectable amuse-bouche as the perfect prelude to the Autumn Tasting Menu. Then allow white truffles to lend a more refined aroma to the Tako (Japanese octopus) with pumpkin espuma. The house-made pumpkin espuma lends a light and airy texture to the al dente Tako, which has been cooked in red wine and pan-fried to a slightly crisp perfection. Together with white truffle foam and freshly-shaved white truffles, this dish is simply irresistible.

With the arrival of fall comes another quintessential delicacy – Sanma (autumn swordfish), which Chef Mori serves charcoal-aburi style for a richer flavor. Other highlighted dishes to enjoy with white truffles include the sakura ebi with house-made tagliolini and the kuro awabi, in which the highest grade of abalone is paired with winter melon and a heart-warming consommé made from French shiitake mushrooms, renowned for their strong earthy flavour.

As for mains, one tempting choice is the Homard with artichoke and lemongrass emulsion touched with freshly-shaved white truffles. The contrasting textures of the slightly-firm European lobster and the herbaceous lemongrass emulsion with artichoke makes this a tantalising dish for the season. Alternatively, opt for the Wagyu tenderloin, served with endive salad and Aomori garlic confit.

The signature Takumi curry with Okinawa pork loin tonkatsu is followed by a silky panna cotta served with decadent white truffle ice cream.

The tasting menu starts at HK$2,080 per person, while selected dishes can be paired with white truffle for HK$300 per dish. Complete this exclusive culinary event with world-class wine pairings for HK$880 for four glasses. Combined with impeccable hospitality, this Autumn is set to be one grand gastronomic celebration.

Address:
Shop 1, The Oakhill, 16 Wood Road, Wan Chai, Hong Kong

Booking: 
(852) 2574 1299

Opening Hours: 
Lunch from Tuesday to Saturday – 12pm-2:30pm
Dinner from Monday to Saturday – 6:30pm-10:30pm
Closed on Sunday

Website: 
takumibymori.com

 

Sri panwa welcomes 2 Michelin Starred Chef Stefano Baiocco

From the 7th to 10th and 13th to 18th December 2018, Two Michelin Chef Stefano Baiocco of the legendary Grand Hotel A Villa Feltrinelli in Gargnano, Italy, will be jetting off to Thailand for an exclusive collaboration with Sri panwa – the luxury private pool villa & spa resort famous for its stunning panoramic ocean views of the Southeastern tip of Phuket island. Known for his creative dishes using only the very best ingredients and his own version of cucina povera, which means “kitchen of the poor” in Italian. Chef Stefano’s cucina povera concept features dishes prepared with simple, yet high quality ingredients that can be found in any household, kitchen or farm. Staying true to this philosophy, Chef Stefano and his team will embark on a food research journey across Phuket’s markets to source fresh and local ingredients to pair with his unique imaginative touch infusing a local element to his cooking. Chef Stefano will be taking diners on an exciting culinary journey, experiencing his unique style and the gastronomic flavors of one of the best restaurants in the world.

 

“I’m thrilled to have the opportunity to present modern Italian cuisine with an international influence at Sri panwa. It’s an exciting challenge to create unique Italian dishes from local Thai ingredients that I look forward to discovering in the markets of Phuket, which I know are known for the finest and freshest seafood ingredients”, said Chef Stefano.

Available for dinner only during the two week collaboration, guests will witness Stefano’s extreme dedication and attention to details with each dish exhibiting his distinctive approach to creative food. Known to have used up to over 140 different plants during just one service, clearly showcasing his culinary passion. The eight-course tasting menu dinner will start from 6pm with a pairing of smaller bites and Italian cocktails and wine. The pre-dinner tasters will set the tone for the evening, taking you on a culinary journey seamlessly and expertly blending different influences and flavors.

“I’m personally proud to be collaborating with the Grand Hotel A Villa Feltrinelli to make this culinary event happen at Sri panwa. Mr. Robert H Burns, founder and developer of this extraordinary hotel is a renowned figure in the hotel industry and whom I have the honor of calling a mentor”, says Managing Director of Sri panwa Vorasit “Wan” Issara.

“Chef Stefano is one of the most highly regarded chefs in Italy and we are honoured to have the opportunity to showcase his creations and provide our guests with an unforgettable 2 weeks of authentic and innovative Italian cuisine”.

2 Michelin Starred Chef Stefano Baiocco Pop-Up

7th to 10th and 13th to 18th  December

Eight-Course Tasting Menu available at THB 4,999++ per person–excluding drinks.

Starting with Canapé such as Parmesan cheese and Apple Bon-bon, Tagliolino with carbonara sauce, and Aubergine parmigiana croquette.  The eight-course tasting menu features two starters Shiso leaf and Wagyu & Fish salad and Salsa ponzu, two pasta dishes Linguina with arrabbiata sauce & Lobster tortello with citrus consomme, two main courses Turbot amatriciana and potato foam & Lamb rack with Moraccan sauce and red pepper jus, finishing with 10 spices Minestrone & Banana for dessert.

Seating starts at 6pm

For reservations or inquiries, please contact Baba Soul Food at Sri panwa. Tel: +66 7637 1000.

Fine Dining Getaway Package

FINE DINING GETAWAY: 2 DAYS 1 NIGHT

Package inclusion:

  • 1-night accommodation in private ocean view pool suite (west)
  • One time eight-course dinner for 2 pax by 2 Michelin Chef Stefano Baiocco
  • Choose 1-night stay on 7th – 10th or 13th – 18th December 2018
  • Daily breakfast for 2 pax
  • Welcome fresh fruit basket
  • Complimentary mini bar replenished daily
  • Complimentary wireless internet & ipod in villa for usage during stay
  • This package is for 2 persons, for any extra persons kindly contact our team directly via chill@sripanwa.com

Special price at THB 26,200 net

FINE DINING GETAWAY: 3 DAYS 2 NIGHTS

Package inclusion:

  • 2-night accommodation in private ocean view pool suite (west)
  • One time eight-course dinner for 2 pax by 2 Michelin Chef Stefano Baiocco
  • Choose 2-night stay on 7th – 10th or 13th – 18th December 2018
  • Daily breakfast for a couple
  • Welcome fresh fruit basket
  • Complimentary mini bar replenished daily
  • Complimentary wireless internet & ipod in villa for usage during stay
  • This package is for 2 persons, for any extra persons kindly contact our team directly via chill@sripanwa.com

Special price at THB 40,600 net

THEO MISTRAL

InterContinental Grand Stanford Hong Kong, home to some of the city’s most outstanding restaurants and bars, announces the first culinary collaboration between two of its esteemed chefs. Chinese Executive Chef Leung Fai-Hung at Hoi King Heen, currently celebrating his 40th year in the kitchen, will join force with British Celebrity Chef Theo Randall, the mastermind behind authentic Italian restaurant Theo Mistral by Theo Randall, to showcase the best of Cantonese and Italian cuisine over an exclusive six-course degustation menu. This inspired menu will be available for two nights only, between 28 and 29 November 2018, from 7pm onwards in the Library Room and serving up to 20 guests per evening.

Experience an once-in-a-lifetime collaboration between two master chefs of varying culinary backgrounds, styles and techniques. Priced at HK$1,388+10% per guest, the exclusive 6-course four-hand menu will feature the finest seasonal delicacies from Italian and Cantonese cuisines. Noted dishes by Chef Randall include Beef Tartare with Red Chilli and Saffron Carnaroli Rice with Girolle and Porcini Mushrooms, both served with fresh shavings of Italy’s prized and in-season Alba white truffle from Italy. On the contrary, Chef Leung’s signature Double-boiled Fish Maw & Sea Conch Soup as well as his Braised Garoupa Fillet with Shanghai Hairy Crab Roe introduce the added excitement of Himalayan black truffle. The dinner will conclude with a divine dessert crafted by both chefs.

“Chef Leung is a highly respected chef in Hong Kong specializes in Cantonese gastronomy with 40 years of culinary experience.  It is my honour to work with him on this occasion. This is the first time I co-created a menu featuring my Italian-inspired cooking alongside authentic Cantonese cuisine. An interesting collaboration, sounds extreme yet harmonious!” says Chef Theo Randall of Theo Mistral by Theo Randall.

“While Italian and Chinese seem far off from each other in terms of cuisine types, you would be surprised just how many similarities they actually share. I am delighted to collaborate with Chef Randall on a menu I’ve been curious to try for a long time. It’s been a great learning and inspiring experience for me,” says Chef Leung Fai-Hung of Hoi King Heen.

The four-hand dinner menu between Chef Leung (Hoi King Heen) and Chef Randall (Theo Mistral by Theo Randall) from 28-29 November is as below:

Appetiser

Beef tartare with fresh red chilli, shallot, rocket, fennel, aged balsamic and Italian white truffle

Chef Theo Randall

Soup

Double boiled fish maw and sea conch soup with Himalayan black truffle in coconut

Chef Leung Fai-Hung

Rice

Saffron carnaroli rice with girolle and porcini mushrooms, parmesan, smoked pig’s cheek

and Italian white truffle

Chef Theo Randall

Fish

Braised garoupa fillet with Shanghai hairy crab roe and Himalayan black truffle

Chef Leung Fai-Hung

Meat

Italian Veal chop with roasted Datterini tomatoes, rocket, aged balsamic

Chef Theo Randall

Dessert

Baked red bean pastry Chrysanthemum

Soft Chocolate cake with Black truffle

Chef Leung Fai-Hung & Chef Theo Randall

HK$1,388 +10% per guest

For reservations, please call +852 2731 2883 or +852 2731 2870. Advanced ticket purchase is available online at http://bit.ly/icgs_4hands.

JW MARRIOTT PHU QUOC LAUNCHES FINE-DINING DESTINATION ‘PINK PEARL’

JW Marriott Phu Quoc Emerald Bay has announced the opening of Pink Pearl, a French fine-dining concept. Against a backdrop of sparkling emerald waters, stretches of white sand and fuchsia sunsets, the beachside restaurant combines inventive design with inspired cuisine.

Evoking memories of the roaring twenties, the immersive experience of Pink Pearl begins from the moment guests are welcomed at the door. Pink Pearl draws inspiration from the legend of Madame Pearl Collins, a one-time resident of the mythical academy of learning. In her luxurious pink mansion, lavish dinner parties and grand celebrations were the order of the day. Continuing this tradition, Pink Pearl embodies a spirit of warm hospitality and a generous dash of glamour.

Celebrating this exotic style, the dining areas boast a bold mix of opulent furnishings, eye-catching patterns and bright splashes of pink. With detailed upholstery and ornate tiles and carpets, the main dining hall exudes a grand yet airy ambience, while French doors and oversized windows bring the sun and sea into the interior. Dramatically high ceilings and a curated collection of sculptures pay tribute to Madame Collins’s eccentric, fun-loving spirit. Guests also have the option to dine alfresco in the outdoor garden, the perfect setting for lazy lounging and leisurely high teas.

More luxury awaits in the five private dining rooms, each one seating between eight to ten diners and named after the key figures of the mansion, including Lady Pearl and the Dean. Lithographs dating back to 1886 – the year the fictional academy was founded – adorn the walls, while the elegant furnishings are a nod to the original owner’s extravagant lifestyle. In contrast, the exclusive ten-seater wine tasting room conveys a darker mood, more fitting for intimate gatherings and quiet conversations. Exuding Gatsbian drama, a spiral staircase entrance opens onto monochromatic glazed cabinets containing a vast selection of French wines, alongside New World favourites and a collection of fortified wines.

While the interiors by maverick designer Bill Bensley create a stunning first impression, guests will long remember the culinary experience. The feast for all the senses reaches a crescendo with the arrival of dinner, with Madame Pearl’s favourite classic French recipes deconstructed and given a modern twist by the award-winning Chef de Cuisine, Amine Lakhdari. Showcasing the best in French cuisine, Pink Pearl’s menu delivers a unique fine-dining experience with a seasonal farm-to-table concept. Combining premium local products and meticulously selected imported ingredients, the restaurant showcases a distinctive menu marked by innovation and creativity, which also changes every few months.

Guests will be able to enjoy signature dishes including the Phu Quoc Sea Urchin, a combination of local treasure, French “savoir faire” and delicate ingredients; Charolaise Beef Pithivier, which references traditional techniques and showcases quintessential French products; and Opera Pearl Marou Chocolate, an indulgent delight incorporating one of Vietnam’s most famous exports, Chocolate. Pink Pearl’s sommelier is on hand with expert recommendations to pair with Chef Amine’s extraordinary dishes.

To top off this unique immersive dining experience, live pianists and violinists will perform pieces of classical music. The evening concludes in spectacular fashion with diverse entertainment such as a French opera performance from the upper balcony. Pink Pearl also offers a tour of the mansion to diners, defining the experience not simply as a dinner, but a one-of-a-kind escapade.

Pink Pearl is open for dinner six days a week during high season, and five days a week during the low season. The restaurant comprises 36 seats in the main dining hall, five private rooms and a wine tasting room, each with a capacity to host between eight-10 guests. For enquiries or reservations, please contact JW Marriott Phu Quoc Emerald Bay at +84 297 7377 9999 or email mhrs.pqcjw.pinkpearl@marriott.com.

Now open: maze Grill, Gordon Ramsay’s third restaurant in Hong Kong

maze Grill, the acclaimed contemporary steakhouse by Gordon Ramsay, is now open in Ocean Terminal Deck, Harbour City. Inspired by the iconic grill rooms of Manhattan, the restaurant serves a wide selection of international rare-breed cuts in a spectacular setting with the most breath-taking, panoramic views of the harbour.

Located in the stunning new glasshouse extension of Ocean Terminal, the restaurant represents Gordon’s third partnership with Dining Concepts and the first maze Grill to open outside London. Lead by Head Chef Gareth Packham, who has worked with the Gordon Ramsay Group for over seven years, maze Grill Hong Kong features both signature and exclusive dishes in a casual, warm and welcoming environment.

A selection of dishes has been created exclusively for Hong Kong, including the zesty Sliced Snapper, dressed in house made Ponzu, and finished with fresh grapefruit and pork crackling. Also on the menu is crunchy Prawn and Chorizo Toast, which plays with east meets west flavours served on sourdough and finished with a sprinkle of sesame seeds and a side of yuzu mayo. A creation for Maze Grill Hong Kong is the Traditional Ploughman’s Pork Pie-carved Table Side is paired with a selection of traditional garnishes such as pickled eggs and cheddar cheese for a contemporary take on the classic ploughman’s lunch.
For mains, guests can choose from a wide selection of international beef cuts, grilled fish and poultry, as well as Gordon’s world-renowned signature Beef Wellington. Freshly sourced from artisan suppliers and matured in-house in the restaurant’s Himalayan salt block ageing cabinets, steaks of British Butchers Cut are skilfully prepared, dry-aged for a minimum of 28 days and cooked to perfection over a charcoal-fired Josper grill. The generous selection of sides includes Creamed Sweetcorn, Roasted Mushrooms, Hand Cut Chips, Bone Marrow Mash or Short Rib Stuffed Yorkshire Pudding.

Desserts include a smooth Coconut & Dark Chocolate Cremaux with passionfruit sorbet, candied walnuts and a brandy snap, and a showstopping Sticky Toffee Pudding with creamy toffee sauce and a home-made vanilla ice-cream.
An expansive patio offers front-row seats to one of the most impressive views on either side of the harbour, where guests can sit back and enjoy a drink from the list of signature and classic cocktails, bottled and draft beers, and old and new wines. Signature cocktails include Fleetwood Mac, a harmonious blend of Tanqueray, violet liqueur, lemon, rosé and a dash of plum bitters, and Raspberry Revolution, featuring Belvedere vodka, St Germain elderflower liqueur, Green Chartreuse, lime, mint & raspberries.
Now open for all-day dining, maze Grill is an ideal spot to enjoy a refined dining experience in a casual and welcoming setting, with the signature touch of one of the world’s most accomplished chefs.

maze Grill
Address: Shop OTE401, Ocean Terminal, Harbour City, Tsim Sha Tsui
Tel: 2765 0890
Website: http://www.diningconcepts.com/restaurants/maze-Grill
Opening Hours: 12:00pm to 11:00pm
E-mail: mazegrill@diningconcepts.com
Facebook: https://www.facebook.com/mazegrillhk
Instagram: https://www.instagram.com/mazegrillhk/

RONIN JAPANESE CUISINE NEW FACELIFT

Hong Kong’s contemporary Tabehoudai(all you can eat) Japanese buffet RONIN JAPANESE CUISINE (WANCHAI)is celebrating a new facelift introducing enriched lunch and dinner menus showcasing freshest ingredients and seafood.

The restaurant’s quality Tabehoudaidinner, uniquely enjoyed at leisure without time limit from 6:30 pm to 10:30 pm daily, is priced just HK$328 (HK$188 for children and elderly) from Sundays to Thursdays, or HK$348 (HK$208 for children and elderly) on Fridays, Saturdays, public holidays and eves of public holidays.

Offering business executives the ideal lunch option is a wide selection of fresh sashimi and sushi, Japanese donburi, tempura and sukiyaki sets range from HK$68 – HK$188, highlighting Special Sashimi Platter(HK$68), 8 Kinds of Sushi(HK$138), Ronin Deluxe Sashimi Donburi(HK$150), Ronin Tempura Set(HK$188), Grilled Steak & Foie Gras with Wasabi Sauce(HK$158), Pan-fried Lamb Rack and Prawn with Japanese Style Sauce(HK$148) and another enticing choices.

In celebration of the new facelift, RONIN JAPANESE CUISINE (WANCHAI)is introducing a special early lunch promotion till 12:30 pm, featuring sumptuousDiced Sashimi Donburi and Onsen Egg andBeef Donburi at only HK$50, including soup and a drink, available 7 days a week.

 On special promotion through November, guests who check-in via Facebook or Instagram additionally receive a complementary ‘Seafood Platter’, presenting the finest catch of the day.

RONIN JAPANESE CUISINE (WANCHAI)’s fresh and welcoming new look introduces a serene and contemporary Japanese design in dark wood with minimalist décor in earthy tones for an authentic and affordable Japanese dining experience in a rustic and friendly atmosphere.

RONIN JAPANESE CUISINE (WANCHAI)has attracted a loyal following since opening in 2014 – inspired by the spirit of samurai warriors known by the same name during Japan’s feudal era (1185-1868), who grew tough from confronting various challenges.  Likewise, the brand is dedicated to overcoming obstacles and challenges with the dedicated goal to serve only the very best to customers, including top quality ingredients flown jet fresh daily from Japan.

RONIN JAPANESE CUISINE (WANCHAI)is part of the Top Standard Corporation stable of Hong Kong restaurants that also encompasses premium sister Japanese restaurant RONIN JAPANESE CUISINE (CENTRAL)in Wellington Street; iconic Chinese dining destination San Xi Louat Coda Plaza, Mid-Levels and Times Square, Causeway Bay; andPure Veggie Houseat Coda Plaza, Mid-Levels.

RONIN JAPANESE CUISINE (WANCHAI)is located at 2/F, Capital Building, 181 Lockhart Road, Wan Chai, Hong Kong.  For reservations and enquiries, please call (852) 3568-5355.

For more information, please visit http://topstandard.com.hk.

PAUL WILSON APPOINTED EXECUTIVE CHEF AT ORPHEUS ISLAND LODGE

Established chef, Paul Wilson, has returned to Australian soil to take over the role as Executive Chef at the Great Barrier Reef’s luxurious Orpheus Island Lodge.

Paul returns to Australia from his most recent position as Sous Chef at Denmark’s acclaimed Restaurant Geranium, a three Michelin-starred restaurant, ranked number 19 in the World’s 50 Best Restaurants list. Having worked alongside Geranium’s head chef Rasmus Kofoed for two and half years, Paul brings a deep respect for locally sourced, seasonal ingredients and an exciting set of fresh ideas to Orpheus’ already renowned restaurant.

Paul is inspired by quality ingredients and loves pushing the boundaries with his dishes, which works in perfect harmony with the ethos at Orpheus. “What we do here is simple yet complex. The dishes may look simple but there are many layers that go into the final result,” he said.

Paul and his small team take the time to understand the taste preferences and dietary requirements of each guest, tailoring menus accordingly. From gourmet breakfasts and shared tapas style lunches to memorable degustation dinners, each meal is an event in itself.

The menu, which changes daily, is inspired by the natural surroundings using the freshest seasonal produce sourced from the island’s own vegetable garden and nearby regions. Fresh prawns, Moreton Bay bugs and tropical rock lobsters are plucked from the crystal clear waters surrounding the island and prepared with respect and expertise.

“I was excited to find a thriving vegetable garden already in place here at the Lodge. Every day we create our menu based on those ingredients, as well as those that can be sourced from the wider island,” said Paul.

 “Sustainability is at the core of everything we do at Orpheus Island Lodge”, said Jennifer Fitzmaurice, General Manager, Orpheus Island Resort. “We believe in indulgence with a conscience and aim to give our guests a truly luxurious experience without having a negative effect on the natural environment. Paul shares our ethos wholeheartedly and we’re looking forward to seeing his many exciting ideas comes to fruition”.

Guests at Orpheus Island Lodge are treated to breakfast, lunch and dinner seven days a week as part of their all-inclusive accommodation package. For more information and to make a reservation visit www.orpheus.com.au.

Chiado Portuguese Restaurant Opens at Sands Cotai Central

Sands®Cotai Central has announced the official opening of Chiado Portuguese restaurant.Offering a genuine taste of Portugal, Chiado was developed in partnership with celebrity chef Henrique Sá Pessoa, and is a modern, causal fine-dining yet informal concept emphasising traditional dishes.

Top quality ingredients are beautifully prepared and elegantly presented, complemented by an extensive Portuguese wine cellar and friendly, warm service. Offering generous sharing plates and a full à la carte menu, the emphasis is on flavours that epitomise the best of Portuguese cuisine.

Involved from the outset, Chef Henrique, a leading figure on the dynamic Portuguese culinary scene, led the design team in terms of kitchen and restaurant concept and menu creation. He was also responsible for recruiting Chiado’sPortuguese head chef sous chefs, and training staff prior to opening.

“I am thrilled to be opening our new Chiado restaurant here in Macao, where Portuguese food and wine culture has been celebrated for so long,” commented Chef Henrique. “We are not only bringing wonderful, contemporary Portuguese cuisine to Sands Cotai Central, but a genuine flavour of the country’s vibrant culinary scene and traditions.”

At Chiado diners can expectsignature dishes such as tuna tataki with vegetable escabeche and tomato tartare; salted cod à bráswith slow-cooked egg yolk and onion purée; roasted pumpkin soup with coconut cream, prawns and almonds; king prawn cataplana with sweet potato perfumed with lemongrass and ginger; 24-hour slow-cooked suckling pork with sweet potato purée, pak choy and orange; lamb tenderloin, asparagus and corn bread migas, garlic cream, roasted tomato and clam sauce; crispy vanilla parcels with raspberry coulis; chocolate bombe with salted caramel and hazelnut ice cream.

For more information, please visit: https://www.sandscotaicentral.com/restaurants/western/chiado.html

SURF N’ TURF THROUGH NOVEMBER NIGHTS AT BOSTONIAN SEAFOOD & GRILL

Specialised in offering premium, seasonal land and sea specialties of various international influences in the chic shipyard-inspired scene, Bostonian Seafood & Grill is introducing the new Surf n’ Turf dinner menu with up to 20 combinations to whet the appetite exclusively for this November.

Turf and tantalise the palate with a hearty meal and a feast of flavours. A high quality and mouth-watering range of grilled steaks are available, including the Australian Wagyu Strip Loin, US Prime Rib-eye, US Kurobuta Pork Chop, Australian Grass-Fed Tenderloin or Double-chopped New Zealand Lamb Rack, prepared with the selection of sauces such as black peppercorn, red wine bordelaise, chimichurri and lemon caper.

Ride the surf with Chef’s selection of alluring seafood including the Alaskan King Crab legs, jumbo prawns, scallops and half lobster with an additional HK$50.

“Our idea is to offer a flexible yet authentic dining experience with great value to our guests. Guests are free to choose the best combination according to their preferences”, said Sumanth Das, the Director of Food & Beverage of The Langham, Hong Kong.

The Australian Grass Fed Tenderloin and king crab legs, or the Double-chopped New Zealand Lamb Rack with scallops combos are priced at HK$358 only. And gourmets who are fancy for a more decadent feast should not miss the perfect marriage of Australian Wagyu Strip loin and half lobster, priced at HK$648.

The new menu is more than a combo, it is complemented by mixed salad and unlimited truffle fries as the sides. Diners can also top up for a glass of Sommelier’s selection of red wine or white wine with an extra HK$50.

Meanwhile, the restaurant recently launched the Happy Hour Specials, giving an earlier kick-off for chilling evenings. Indulge in the four fruit-infused martinis, or selected Champagne, house wines and beers, all priced at HK$88 each. The hot and exotic Mango & Chilli Martini features chilli-infused vodka, mango purée and Cointreau, while the Sour Appletini, Passion fruit Martini and Lychee Martini are refreshing and sophisticated. Complimentary nibbles from the bread, charcuterie and premium cheese station make the night even more satisfying. Available every Tuesday and Thursday from 5pm to 7pm.

Bostonian Seafood & Grill is an inspiring urban space that personifies a reclaimed style with an industrial vibe to socially share in the heart of bustling Tsim Sha Tsui. The restaurant includes a craft brew bar, a principal dining area and a private champagne room. The smartly designed details contain curated collections of vintage accessories where metal and steel meet wood.

Opening hours:

 

Semi-buffet lunch 12:00 – 3:00 p.m., Monday to Saturday
Dinner 6:30 – 11:00 p.m., daily
Sunday Brunch 11:00 a.m. – 3:00 p.m.
Happy Hour 5:00 – 7:00 p.m., every Tuesday and Thursday

 

For reservations and enquiries, please call +852 2132 7898 or email tlhkg.bostonian@langhamhotels.com.

Fishsteria Waterside Opens in Kennedy Town

Gianni Caprioli’s Fishsteria Waterside has opened its door in buzzing Kennedy Town, bringing a new brand of relaxed seaside eating to the lively neighbourhood.

A laid back extension of the popular Fishsteria brand, the highly anticipated restaurant offers a broad yet casual seafood menu in an unpretentious setting. The relaxed menu is perfectly suited to the waterside location, which boasts floor-to-ceiling windows along the length of the venue, as well as bespoke light fittings crafted from the skeleton of a classic Italian row boat. Fishsteria Waterside’s inimitable al-fresco feel is perfectly suited to a lively brunch or laidback dinner with friends or family.

Each item on the new menu is created using only the finest ingredients. Familiar dishes like the FAMOUS FISHSTERIA Lobster Roll (HK$168) and Tuna Poke Foccaccia (HK$138) with lean tuna and creamy burrata, Italian tomatoes and rocket pesto will feature on the menu alongside new creations which include the Scallops and Apple Ceviche with lime (HK$198) and the Sea Urchin Chitarra (HK$288), featuring fresh square egg spaghetti and Mediterranean sea urchin tossed with Italian parsley and chili.

Larger dishes include      Dover Sole (m/p), available grilled, steamed, stewed or pan-fried according to customer request, or the renowned Lobster Giant Macaroni (HK$548), prepared with brandy, white wine and ripe Italian cherry tomatoes.

At the new Fishsteria Waterside, the fun will extend far beyond the plate — sharing-style plates make for a lively yet intimate meal, whilst a foosball table will soon tempt adults and kids alike to dive into a friendly competition. The waterside view and sunset set the mood for an easy-going occasion and comfortable seating, alongside a broad range of craft beers, wines and more, are a wonderful excuse to linger.

“We’re excited to open our doors and invite our friends in Kennedy Town to experience our unique brand of Fishsteria hospitality,” says Chef Gianni Caprioli. “Our new menu features some of my most exciting creations yet and I’m looking forward to seeing family and friends dive into our lovingly made food in our new waterside setting.”

Fishsteria Waterside

New Fortune House, Shop 3, G/F, New Fortune House,
3-, 2-5A New Praya Kennedy Town

E: waterside@fishsteria.hk
T: +852 2796 6004
W: www.fishsteria.hk

Facebook Address: @fishsteria.waterside
Instagram: @fishsteria.waterside

Fishsteria Waterside is currently open for dinner as well as weekend and public holiday brunch.