Hugo’s This May and June

Hugo’s is pleased to introduce a few specialties made with white asparagus from Germany to delight you with spring tastes. Here are a few highlights:

The approaching spring heralds the start of white asparagus season in Europe. Often referred to as edible ivory, white gold or the royal vegetable, white asparagus is so tender and healthy that discerning diners should not miss out during its short growing season.

Our culinary team has designed a few elegant creations that showcase the authentic flavour of this fresh spring vegetable with a modern touch. Sample the starter panko wrapped white asparagus with pan-seared Hokkaido scallops, romaine salad and basil aioli, which the crispy panko crust is offering a surprise contrast in texture with the delicate white asparagus. For a more flavourful dish, diners may opt for baked white asparagus with roasted pigeon breast, Parma ham, olive oil confit cherry tomato and choron sauce. The sweet ivory is served with slow-cooked and pan-seared pigeon, making a unique collection of sweetness, tenderness and crispness on one plate.

Guests who are fond of classic recipes with a modern twist may feast on the white asparagus ragout with crispy poached French organic egg, young spinach, parmesan and carbonara foam. The white asparagus is served with a ragout which is prepared with white asparagus peeling and trimmings to deliver the richest flavour. And for diners who fancy a classic recipe with a delectable taste are recommended to try the steamed white asparagus with hollandaise sauce, tomato vinaigrette and brown butter.

Hugo’s is an authentic European fine-dining restaurant serving traditional Western cuisine prepared only with the finest ingredients available. Table-side cooking is the icon of the restaurant.

Greater China Club’s Man Hing Takes Trip Down Memory Lane with “Nostalgic Hong Kong” Menu

Season of yesteryear favourites from 10 April to 31 May 2017

includes special Mother’s Day menu on 13 and 14 May 2017

Back by popular demand of last year’s “Taste of Old Hong Kong” menu, Greater China Club’s celebrated Chinese fine dining restaurant Man Hing is taking guests down Hong Kong’s memory lane once again with its “Nostalgic Hong Kong” menu.  The celebration of yesteryear favourites is served at the glamorous art deco dining room atop D2 Place One in Lai Chi Kok from 10 April to 31 May 2017 – with a special set menu for Mother’s Day on 13 and 14 May 2017

Original Cantonese classics are disappearing from mainstream restaurant menus because of the scarcity of traditional ingredients and complex culinary techniques requiring intricate skills and patient preparation. Man Hing Executive Chef Chan Wai-Teng is re-discovering “the soul of Cantonese cuisine” with a contemporary take on beloved recipes from a bygone era.

Reviving exotic ingredients like pork lung, duck feet and fish intestine, cooked in old-time style with the likes of lard and mandarin peel, the vintage menu “invites guests to explore the roots of our favourite cuisine,” said Chef Chan.]

In contemporary style, the  “Nostalgic Hong Kong” menu gets a modern facelift with elegant presentation while staying faithful to tradition with once-familiar dishes like Double-boiled Pork Lung Soup with Almond (for groups of 4-6) (HK$368 for members ; HK$388 for non-members); Barbecued Chicken Liver, Pork and Lard with Honey Sauce (HK$38 for members ; HK$48 for non-members), known as “Golden Coin Chicken”; Barbecued Duck Feet, Wrapped with Barbecued Pork and Chicken Liver in Honey Sauce (HK$38 for members ; HK$48 for non-members); Deep-fried Boneless Chicken, Stuffed with Glutinous Rice and Dried Shrimps (HK$488 for members ; HK$528 for non-members); and Deep-fried Marinated Duck, Wrapped with Chinese Pancake (HK$188 for members ; HK$198 for non-members).

Since the promotion coincides with Mother’s Day, a special set menu is designed dedicated for sentimental Mums on 13 and 14 May, featuring 2 exclusive menus for 6 persons.

At HK$3,188 for members and HK$3,388 plus 10% service charge for non-members, “Devotion” menu features appetizers, including Chilled Sliced Turnip Marinated with Dark Vinegar, Roasted Pork Belly and Deep-Fried Milk Custard Rolls. This is followed the main course featuring: Double-Boiled Silky Chicken Soup with Black Garlic and Blaze Mushrooms, Wok-Fried Prawns with Black Truffle in Salad Dressing, Baked Kurobuta Pork in Gravy and Sesame Sauce, Steamed Fresh Groupa, Deep-Fried Crispy Chicken, Poached Seasonal Vegetables with Chinese Ham and Peach Gum and Fried Rice with Beetroot, Bacon and Diced Chicken, concluding with desserts Sweet Purple Potato Buns and Chilled Mango Juice with Fresh Mango and Pomelo.

At HK$4,188 for members and HK$4,388 plus 10% service charge for non-members, “Luxurious” menu features appetizers such as Cucumber Marinated with Italian Vinegar, Barbecued Chicken Liver, Pork and Lard, and Fresh Chinese Yam Marinated with Preserved Plum Sauce. Followed by deluxe main courses including Braised Fish Maw Soup with Dried Seafood and Saffron, Braised Sea Cucumbers with Scallions and Crispy Bean Curd Sheet Roll, Baked Kurobuta Pork with Black Garlic in Honey Sauce, Steamed Fresh Groupa, Deep-fried Chicken Coated with Crispy Rice and Garlic, Poached Seasonal Vegetables with Fresh Bean Curd Sticks and Wolfberries in Soya Milk, Fried Rice with Scallop, Crab Roe and Crispy Garlic, and desserts Sweet Purple Potato Buns and Double-boiled Snow Swallow with Xinjiang Red Dates.

“This vintage menu recalls the charm and memories of our past and preserves a disappearing tradition. It is a truly immersive experience in a bygone era,” said Mr Eric Ting, Founder of Greater China Club.

While members enjoy special benefits and discounts, Greater China Club welcomes guests and tourists at D2 Place, a revitalised industrial building now buzzing with eclectic bars and restaurants, named after its MTR exit at Lai Chi Kok.

Greater China Club is located at Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. It opens from Monday to Thursday, Sunday and Public Holidays, 12:00 noon to 12:00 midnight and Friday and Saturday, 12:00 noon to 1:00 am.

Yan Toh Heen Tea Sommelier Kelvin Ng Presents a Rare Vintage Chinese Tea Pairing Lunch

On April 23, InterContinental Hong Kong’s 2-Michelin star / Forbes Travel Guide Five Star Yan Toh Heen will showcase a 6-course Chinese tea pairing lunch menu by Executive Chef Lau Yiu Fai, featuring three rare aged teas specially sourced by our Tea Sommelier Kelvin Ng from the Best Tea House:

  • 1997 Tribute Shou Mei
  • 1988 Aged Teguanyin (with Mandarin Zest)
  • 1960 Aged Supreme Liu Pao Tea

Our Tea Sommelier Kelvin Ng and Ms. Helen Fung, Operation Manager of the Best Tea House will introduce these three special teas during the luncheon.


The lunch begins with a 1997 Tribute Shou Mei, which is a fragrant and sweet white tea that can stimulate the appetite.

Our Yan Toh Heen Tea Sommelier Kelvin Ng has chosen the 1988 aged Teguanyin to pair with the first three courses.  Teguanyin is a variety of Oolong Tea, which enhances the digestive system and helps to raise metabolism and reduce blood fat levels.

Master Chan, owner of the Best Tea House, personally hand-picked this first batch of the exclusive Teguanyin tea leaves which he then mixed, stored and aged with Mandarin Zest for 29 years.  After ageing for 29 years, the tea is smooth and rich in floral and mandarin aromas and also has the aromatic of Chinese herbal medicine.

The fourth course pairs with 1960 Aged Supreme Liu Pao Tea, which is only available in Hong Kong at Yan Toh Heen. This tea is currently not sold in the retail market.  Its supreme quality makes it an “auction-level” tea.

Liu Pao is a famous Black Tea from Guangxi Provence. This rare 1960 vintage comes from the Wuzhou City.  It’s known for its red colour, strong and smooth texture and special Betel Nut aroma.  Pairing this tea with dishes towards the end of the lunch helps with detoxification, removing the oiliness of the food.  When drinking this Liu Pao tea with dessert, it does not overtake the taste or aroma of the dessert.  When drinking it after the meal, it has a special long lasting aroma. If you drink this tea on an empty stomach, it will help to cleanse the system and refresh the brain.

Each guest enjoying the special tea pairing lunch will receive a small packet of the 1960 Vintage Liu Pao Tea.

1960 Aged Supreme Liu Pao Tea with Yan Toh Heen’s Business Lunches

Reserve one of our Set Business Lunches from April 24- May 31 and enjoy complimentary 1960 Aged Supreme Liu Pao Tea with lunch.

Yan Toh Heen is open daily for lunch and dinner.
Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

For reservations, please call (852) 2313 2323 or e-mail


In one of the most anticipated restaurant transformations of the year, Wan Chai’s eminent Japanese omakase concept Sushi Rozan will make its debut as Sushi Masataka this mid-April. One of three Japanese concepts by Lai Sun Dining, including Takumi by Daisuke Mori and the soon-to-reopen Kaiseki Den by Saotome, Sushi Masataka is the second of the lot to undergo a spectacular renovation.

Adopting the Japanese practice of naming the restaurant after the Chef, Sushi Masataka takes the name of Executive Chef Masataka “Masa” Fujisawa. Having demonstrated his unparalleled preci- sion skill and artistic flair during his tenure at Sushi Rozan, Chef Masa is ready to immerse diners in a truly authentic Japanese omakase experience at Sushi Masataka. Seating 8 guests in a cosy 1,200 sq. ft. space, Sushi Masataka’s ambience is reminiscent of any fine dining establishment in Japan – and will whisk you away from the bustle of Hong Kong in a heartbeat. Adhering to Japan’s

most rigorous sushi traditions, Sushi Masataka is set to impress with an immaculate design, exten- sive sake and wine list, and an omakase menu composed of only the freshest and finest seasonal catches from Japan.

Key Restaurant Info – Sushi Masataka

Tel: 852-2574-1333 *one day advance booking recommended
Address: Shop 2, G/F The Oakhill, 18 Wood Road, Wan Chai
Opening Hours: Dinner – 6:30pm-10:30pm (Monday-Saturday, Sunday closed)


Fresh Homemade Pastas and Seafood at Giorgio’s

Giorgio’s at Royal Orchid Sheraton Hotel &Towers invites all the pasta lovers to enjoy Fresh Homemade Pastas and Seafood promotion. The pasta choices include Baked black ink cannelloni stuffed with seafood, ricotta cheese and white wine marinara espumas, Lobster beetroot ravioli in crustacean sauce, Paccheri with spicy scallop, Green tagliolini with crabmeat and mild-spiced sauce, Conchiglioni stuffed with ricotta cheese, baby shrimp, clam, diced tomato and Alfredo sauce, Baked seafood lasagna with herbed pizza bread dome and many more for your enjoyment. Prices start at only THB 450++. Prices are subject to 10% service charge and applicable government tax. Starwood Preferred Guests members are welcome to enjoy 15% off on food only. Available daily for dinner from 6.00 p.m. to 10.30 p.m. The promotion is valid from now till June 30, 2017.

Diners can choose either air-conditioned comfort or al fresco dining on Giorgio’s terrace overlooking the scenic Chao Phraya River. Either of your choice, you are in for an authentic Italian treat. Shuttle boat service is available from Saphan Taksin BTS Station to the Hotel every half-hour. For more information or reservations, please call 0 2266 9214. E-mail:, website:


The fine establishment, The Envoy, is renowned for its celebration of Hong Kong’s colonial history through its décor, ambiance and culinary delights. Leading the capable team at The Envoy are Chef de Cuisine Chetan Kohli and Bar Manager Amanda Wan, two individuals who exceed at masterfully uniting the flavors of traditional British cuisine and colonial flair. This April, in observance of the Easter season, The Envoy will delight diners with a host of special Easter offerings.


Curated specially for the Easter festivities, The Envoy will serve an Eggy Easter Lunch from 14 – 17 April with a host of delectable dishes. A unique take on the traditional deviled egg, The Envoy’s Herbal Tea Deviled Egg (HK$118) is served with pea sprouts & alfa alfa, crispy parma ham, quail eggs and Chinese black vinegar. A hearty way to get into the holiday spirit, the Steak & Egg (HK$218) features a USDA striploin served with fried egg, tomato & chipotle salsa, avocado and russet potatoes. The Envoy Frittata (HK$148) is a comfort food dish that can be eaten on any occasion. Packed with ingredients like chorizo, sundried tomatoes, kalamata olives, onions and bell peppers, this dish is accompanied with a side of garden salad and fries.


As an Easter treat, The Envoy has prepared a special dinner menu for guests that will be available from 14 till 17 April. For an appetizer, the 62° C Hen’s Egg (HK$128) is paired with cherry tomatoes, avocado, coppa ham, mesclun mix and a mixed berry balsamic dressing for a light yet luxurious experience. The restaurant’s perfectly prepared Braised N.Z. Lamb Shank (HK$258) is served with a combination of creamy rosemary polenta, roasted sweet potatoes, baby carrots and brussel sprouts. A meal does not end until dessert is served and at The Envoy, diners can indulge in the Carrot & Blackberry Horns (HK$88), a mouthwatering sweet treat with macerated berries, blackberry mousse and candied ginger.


A celebration is not complete without a variety of drinks to choose from and the team at The Envoy understands this well. During the period of 14 – 17 April from 12pm till 8pm, daily drinks specials will be served at a special 20% discount: Friday focuses on champagne, the weekend is all about signature & classic cocktails and Monday features bottled beers & house spirits. Everyone knows about the Easter bunny but at The Envoy, the team likes to think outside the box and have crafted a special cocktail named the Easter Dinosaur (HK$108). A drink inspired by The Envoy’s all-time favorite signature Dinosaur cocktail, the Easter special is concocted with vodka, Godiva chocolate liqueur, fresh milk and a Horlicks ice-cream ball. Topped with Milo and Horlicks powder, mini M&M’s and Maltesers, this drink is an indulgent treat.

A refined yet welcoming setting for an Easter celebration, The Envoy pulls out all the stops to ensure a delicious and delightful experience.


Tel: 2169 3311

Location: 3/F, The Pottinger Hong Kong, 74 Queens Road Central, Hong Kong

Pop Up BBQ at 12,000 Francs Soho

It’s a long known fact that some somethings just taste better. Like good barbecue for instance. And authentic Mexican food. And of course wood smoke and perhaps good whiskey.

So at 12,000 Francs, we decided to combine all three with our new pop up BBQ, just in time for spring, on the 3rd and 10th April. Like all good barbecues, this is a casual affair, with our culinary team employing quality imported wood to create tantalizing dishes using one the oldest cooking method of them all.

If you consider yourself a BBQ guru; if you get a hankering for the spices of Latin America; or if you love the smell of wood-smoked meals but don’t have a backyard and a fire extinguisher, this is the dinner for you. Highlights from the menu include a Mexican staple – homemade corn tortilla chips served with smashed avocado, lime and jalapeños; Al Pastor tacos stuffed with marinated pork shoulder, pineapple, and chili tomatillo sauce; the city’s best BBQ Pork Sandwich, with our own secret fiery barbecue sauce; BBQ Pastrami Sandwiches with reblochon fermier so good they’ll make a New Yorker weep; and the ultimate BBQ comfort food, slow cooked Lincoln Red Beef “Buffalo” ribs with chipotle and bacon refried beans. For those who love it smoky but not meaty, we even have a signature Veggie Taco.

Match your Mexican and BBQ dishes with special cocktails, a special collaboration with Michter’s Whiskey for this delicious pop up, from the Michter’s Barrel Aged Manhattan, a modern rendition of the classic concoction; to mellow Old Fashioneds. All cocktails at a special price of HK$80 each, all night.

Address: 43 A Elgin Street, Elgin Building Ground Floor, Soho, Central

Telephone: (852) 2529 3100






Having maintained its reputation in Hong Kong as the place to see and be seen, dragon-i rings in the Easter season with a tantalizing dim sum brunch. In celebration of this special festive holiday, the restaurant puts forth a brunch menu carefully curated by Executive Chef Ryan Chui and his capable team.

Predominantly lauded for its extravagant nightlife scene, dragon-i’s culinary side is often overlooked. In the past, guests frequently chalked the restaurant’s success up to its captivating lounge and partying atmosphere yet only the city’s true connoisseurs were able to appreciate the establishment for its delicious dining delights. No longer recognized only for what happens when the sun goes down, dragon-i is now one of Hong Kong’s top dining spots.

On the 15th and 16th of April from 12pm till 3.30pm, dragon-i will indulge guests with all-you-can-eat dim sum at the amazing price of HK$238 + 10% service charge. Boasting an artful amalgamation of innovative and traditional dim sum delicacies, the brunch appeals to diners of all ages. An occasion for the entire family, diners at the restaurant’s Easter brunch will enjoy a feast prepared with the freshest ingredients found in Hong Kong. For a delightful boozy brunch, diners can pair the unlimited dim sum with free-flow Moët Ice Impérial and standard drinks including house beers, house spirits and house wines for HK$550 + 10% service charge.

Can’t get enough of dragon-i’s brunch over the Easter weekend? Have no fear as the restaurant offers a regular weekend brunch each Saturday only. Guests can order freshly made dim sum from 12pm till 3.30pm while catching up with loved ones and enjoying a relaxed weekend. Priced at HK$550 + 10% service charge, Dragon-I’s brunch includes all-you-can-eat dim sum and free-flow Moët Ice Impérial and standard drinks including house beers, house spirits and house wines.

For a unique Chinese-styled Easter celebration, dragon-i is the perfect place to be. The sultry ambiance and attentive staff will guarantee a charming celebration.

Restaurant Details

Address – UG/F, The Centrium, 60 Wyndham Street, Hong Kong

Contact Number – 3110-1222

Contact Email –

Website –

Facebook –

Instagram – @dragonihk






Indulge Your Senses with a Brand New French-Japanese Dining Experience in Cross Lane, Wan Chai

The beloved 13-seater hideaway in Cross Lane, Wan Chai, 1 Michelin-starred, Wagyu Takumi has undergone a resplendent makeover under the collaborative direction of Executive Chef Daisuke Mori and Lai Sun Dining. Presenting a fresh name, a sophisticated new interior, and a polished identity, Takumi by Daisuke Mori is the new and improved French x Japanese private dining experience that Hong Kong gourmands have been waiting for – and all will be unveiled at the end of March.

With Chef Mori’s French-dominated culinary background in world-renowned establishments such as 1* Restaurant Taillevant in Paris and 3* Chateau Restaurant Joel Robuchon Tokyo, Japanese- born Chef Mori is ready to take Takumi by Daisuke Mori on an entirely different route from its former identity with a new menu and focus, all while retaining the refined French x Japanese foundation of his cuisine.

In addition to the above, Lai Sun’s impressive collection of restaurants on Cross Lane will see a further series of exciting new changes in the coming months, to be announced very soon.

Tel: 852-2574 1299 (one day advance booking recommended)
Address: Shop 1, The Oakhill, 16 Wood Road, Wan Chai, Hong Kong
Opening Hours: Lunch – 12pm-2:30pm (Tuesday-Saturday) | Dinner – 6:30pm-10:30pm (Monday-Saturday, Sunday closed) Website:


Mandarin Oriental, Macau welcomes Michelin starred chef, Ngan Ping Chow, to Vida Rica Restaurant from 3 to 5 March 2017. Chef Ping will offer an inspiring interactive dining experience, showcasing his celebrated molecular cooking techniques, during a three-day residency. As head of Tapas Molecular Bar at Mandarin Oriental, Tokyo, his artfully created and theatrically presented cuisine is much admired.


At Vida Rica Restaurant, Chef Ping will prepare his bite-sized delicacies in front of diners while explaining the story behind each dish and the secrets of adding the perfect finishing touch. Combining Japanese and Western cooking styles, he will create new texture and flavour combinations that stimulate both the imagination and palate. There will be two sittings limited to 12 diners each per night, priced at MOP 1,880 per person including wine pairing.

Originally from Hong Kong, Chef Ping has overseen the reinvention of Tapas Molecular Bar at Mandarin Oriental, Tokyo, where he won his first Michelin star in December 2014. The former head chef of Hong Kong’s highly praised one-thirtyone restaurant, he moved to Japan in 2013, where he learned about the country’s rich, diverse produce before taking the helm at Tapas Molecular Bar.

Molecular cuisine is a modern style of cooking where chefs take a scientific approach to transforming the taste and texture of food by experimenting with different physical and chemical processes, such as altering temperature and pressure.

Mandarin Oriental Hotel Group has 12 Michelin-starred hotel restaurants, more than any other hotel group.

About Vida Rica Restaurant

Awarded a Five-Star rating by Forbes Travel Guide, Vida Rica Restaurant is an all-day dining destination featuring expansive views of the South China Sea through a spectacular glass wall. With tasteful East-meets-West interiors, Vida Rica Restaurant offers intimate

seating arrangements, luxurious private dining rooms and a grand Chef’s Table, making it ideal for special occasions and exclusive parties. Using only the finest, freshest ingredients, the talented culinary team at Vida Rica Restaurant applies delicate touches to traditional recipes, infusing them with originality and character. Also, dim sum dishes, other Chinese specialities and Portuguese delicacies are served to provide a rich and varied dining experience.