From September 21 to 23, 2017, Chef Pino Lavarra will be hosting a one-of-a-kind wine and dine tour of Italy, bringing together top wineries, culinary maestros with three Michelin stars and divine gastronomies from four key regions – Puglia, Campania, Sicily and Lombardy, all in one menu.

The exciting dining concept draws inspirations from the time-celebrated Giro d’Italia annual three-week-long bicycle race navigating around Italy. This time, instead of leading riders in signature pink jersey, four highly respected Italian craftsmen in their recognizable white chef’s jackets will be under the spotlight. Whereas food is the key to enjoyment, pairing wines give life and vivacity to a dining experience. Premium Italian wines, with an overwhelming rise in popularity worldwide, are the backbone of Tosca’s exclusive menus. Chef Pino lined up four giants in the Italian wine-making scene – Gianfranco Fino from Puglia, Feudi di San Gregorio from Campania, Tasca d’Almerita from Sicily and Bellavista from Lombardy, and three other acclaimed guest chefs from the respective wine regions, to whip up an unparalleled three-day-only culinary storm.


Gianfranco Fino from the Manduria city of Puglia is a young winery founded in 2004. The estate is home to grapes which are allowed to ripen on the vines for a longer time to give the wines higher sugar content and more intense flavors. Hand-harvested grapes are aged in new and inert oak to strike a perfect balance between hints of barrel aging and the unique characteristics of the terroir. Originally from Puglia, Director of the Michelin-starred Tosca Pino Lavarra (main picture) has a special fondness for “the heel of the boot”. Warm memories of his hometown are reinterpreted into lovingly crafted creations to deliver the taste of Puglia at its very core.

Heading west on the map is Campania, where Feudi di San Gregorio runs its 300-hectare wine empire. With an unwavering respect for the land’s historic heritage, the winery is on a mission to enhance local wine production with a modern approach. Much emphasis has been put on cultivating native varietals such as Greco di Tufo – the most noble of the Southern Italian grapes; Fiano di Avellino – an ancient vine of the Roman era prospering in soils of volcanic origin; Falanghina del Sannio – another ancient varietal enjoyed by the Sannites and Romans; and Aglianico – ranking among the finest red Italian grapes. Pairing with the Feudi di San Gregorio wines will be scrumptious dishes prepared by Chef Paolo Barrale. Having honed his crafts for almost 30 years, Chef Paolo specializes in traditional Italian cuisine full of unique territorial flair. With family roots in Sicily, Chef Paolo has headed the kitchen of Feudi di San Gregorio’s Michelin-starred restaurant, Marennà, for over 10 years and has fully adopted Irpinia of Campania as his home.


Further south on the Italian peninsula is Sicily, the largest island in the Mediterranean Sea. Boasting five farming estates in different territories in Sicily, the 500-hectare Tasca d’Almerita demonstrates the region’s vast potential in producing world-class vintages made with both international and Sicilian varietals. Benefiting from the Mediterranean climate of Sicily, the five estates enjoy significant differences in average temperatures and rainfall levels, which foster the cultivation of a wide range of varietals from the well-structured reds with great aging potential to the whites with strong notes of mineral. Bathed in southern light and salt-sprayed sea breeze on the Aeolian Island of Salina, Capofaro Malvasia & Resort is a luxury lodging facility in one of Tasca d’Almerita’s estates.

Ludovico De Vivo

Its Executive Chef Ludovico De Vivo is known for fashioning his Michelin-starred creations around local flavors ranging from ingredients from the estate’s vegetable gardens to seafood from the waters surrounding the Aeolian Islands. Aged 36, Chef Ludovico refined his culinary skills in kitchens in Amalfi, Anacapri, Zermatt in Switzerland, Bray in the UK and Copenhagen, before his passion for fine cuisine came to the notice of Capofaro Malvasia & Resort in 2012.

Fabio Abbattista

Home to the largest metropolitan area in Italy, Lombardy is customarily the place where Giro d’Italia starts or finishes. Producing one of the most reputable Franciacorta wines, Bellavista takes pride in its balanced landscape – sunny hills between the scenic Lake Iseo and the Alps. The 190-hectare vineyards spreading over ten municipalities have individual harvest schedules, resulting in wines acclaimed for tasteful and subtle expression enriched with extraordinary complexity. The wine producer of excellence has been the official partner of Teatro alla Scala opera house since 2004, supplying a limited collection of vintages to the theater’s major debuts. Just a few strides away from Bellavista is LeoneFelice restaurant where Executive Chef Fabio Abbattista showcases territorial cuisine bonding between traditions and modern interpretation. Freshness and the quality of ingredients are key to his cooking, whereas techniques, as he mentions, come later. In celebration of the strong agricultural tradition Lombardy is famous for, Chef Fabio loves working with local ingredients – vegetables from the restaurant’s own garden, cheese and dairy products from small farms, seafood caught by local fishermen and meat from neighboring breeders. His dishes, inspired by modern Mediterranean cuisine, are not just an expression of his talents, but also a representation of the work and passion of local producers behind the scenes.


Giro d’Italia Menu

Venue: Tosca, Level 102, The Ritz-Carlton, Hong Kong
Date & Time: September 21, 2017

6:30pm to 10:30pm

September 21-23, 2017

12:00nn to 2:30pm

6:30pm to 10:30pm

Price: HK$880+10% per person for 4 courses / HK$1,680+10% per person for 8 courses

HK$1,780+10% per person for 6 courses / HK$1,980+10% per person for 8 courses


All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at

Artemis Presents the Balvenie Whisky Dinner

On Saturday, 26 August at 7pm, Singapore’s stunning rooftop restaurant, Artemis, helmed by Executive Chef Fernando Arevalo, and along with brand ambassador, Neil Strachan, will host an exclusive Whisky Dinner highlighting the rare and especially fine single malt Balvenie Thirty, for only $175++ per person.

The Balvenie Thirty Whisky is created from selected exceptional casks that were laid down over 30 years ago, and Artemis will be pairing this premium whisky with an exclusive Mediterranean-inspired menu specially-crafted by Chef Fernando Arevalo.

Seabass Ceviche

Smoked Coppa, Leche de Tigre

Paired with: Balvenie 12 years doublewood

 Slow Roasted Pork

Figs, Turnip, Celeriac Purée

Paired with: Balvenie 14 years Caribbean cask

Venison Loin

Pancetta, Forest Mushrooms

Paired with: Balvenie 17 years doublewood

 Selection of Cheeses

Shropshire, Aged Comté, Aged Cantal, Dried Apricots, Toasted Sourdough

Paired with: Balvenie 30 years

For more information and/or reservations, please call +65 6635 8677 or email

Level 40

138 Market Street

Singapore 048946

Operating Hours

Mondays to Fridays – 11.30am until late
Mondays to Saturdays – 6.00pm until late

For more details, please visit:



A pairing unlike any other, gin and Japanese cuisine will now unite to exude a host of marvelous and unexpected flavors. The trendiest drink around town, gin is a spirit that is as good for the body as it is for the soul. Known for keeping one’s skin young, extending one’s life span and fighting off illness, this spirit is as close to an elixir as can be. Inspired by their love for a good gin and tonic, the visionary owners of Kishoku stumbled upon the perfect pairing for their fine Japanese cuisine. After much deliberation with the master mixologist Antonio Lai who believes that gin and tonic works wonders in helping one settle their stomach after a big meal, a beautiful union was born. Starting from 1st September, Kishoku will treat guests to five delightful pairings of gin and Japanese culinary delights.

Kishoku’s Gin x Japanese Omakase

A pairing unheard of in the local food scene, gin and Japanese cuisine have never been so delightful. A powerful duo, the special range of in-house infused gin will perfectly accent Kishoku’s delicacies. Using the versatile spirit that can be infused with countless unique flavors, Antonio will surprise guests with his gin concoctions and leave them wanting more.

The perfect prelude to the meal, the Cucumber Gin with Fever-Tree Premium Indian Tonic Water is a light and refreshing mix that will accent the delectable flavors of Kishoku’s appetizer. The Shiso Gin paired with fresh sashimi is another match made in heaven. Inspired by the shisho leaf that constantly accompanies sashimi, the gin will again be mixed with the Fever-Tree Premium Indian Tonic Water. Antonio’s Lemon Infused Gin with Yuzu Peel and Fever-Tree Mediterranean Tonic Water will accompany Kishoku’s exquisite sushi. Antonio specially chose the lemon and yuzu components for their acidity so be blown away by the tangy flavor that deliciously cuts through the fish and rice. The menu’s main dish will be served with a Grapefruit Infused Gin featuring grapefruit peel and Fever-Tree Light Tonic Water. To offset the heaviness of one’s main dish, grapefruit was chosen to balance the palate and accent the strong flavors. For dessert, guests will enjoy the Earl Grey Gin with lemon peel and Fever-Tree Premium Indian Tonic Water. The fragrant Earl Grey will lead to a perfect finale of the meal. Mimicking the traditional post-meal cup of tea, this cocktail will leave guests feeling delighted and satisfied.

Available only during dinner service at Kishoku, guests can add Antonio’s enchanting gin pairing for an additional HK$350 with each omakase set. At Kishoku, guests are given the option of four delectable omakase sets, the introductory “Ki (喜 )” omakase at HK$950, the sushi focused “Sho (嘗)” omakase at HK$1350, the premium “Ku (楽)” omakase at HK$1550 and the signature “Kishoku (嘗楽)” omakase at HK$1850. Guests can also choose to add pairings by the glass at HK$120 each. When indulging in each of the five lovely pairings, guests will embark on a breathtaking gastronomical journey.

Introducing Antonio Lai – Master Mixologist

Known for bringing the world of Multisensory Mixology to Hong Kong, Antonio Lai has built his career through working in renowned bars, clubs, restaurants and cafes both domestically and internationally, and lauded as a genius and extremely inventive mixologist. Over the past 20 years, he has successfully launched prestigious and award winning bars around Hong Kong such as the Quinary, The Envoy, Ori-Gin and VEA Restaurant & Lounge. With a passion towards sharing his knowledge on Multisensory Mixology with the world, he has published two cocktail books that received the Gourmand World Cookbook Awards in 2011 and 2012 respectively, and hosted numerous seminars and events such as the Restaurant & Bar Show Hong Kong, the Whisky Cocktail Workshop at The Institute for Tourism Studies in Macau, the Maison Bartender training program for Pernod Ricard and the Diageo World Class in Seoul Korea, New Delhi and Dubai.

Restaurant Details – Kishoku

Contact – 2893 0333 /
Address – 5/F, Zing, 38 Yiu Wa Street, Causeway Bay, Causeway Bay, Hong Kong
Opening Hours – Monday – Sunday, 12pm -2:30pm (Lunch) and 6pm -10:30pm (Dinner)
Website –
Facebook –
Instagram – @kishoku_hk/

Stunning Modern European Delicacies Graces Cadenza at Greater China Club

Breathtaking modern European delicacies and amazing weekend Pasta Fiesta feasts arrive at Cadenza this summer, the sultry modern European food and wine bar inside the opulent dining destination and social salon Greater China Club in the neighbourhood of Lai Chi Kok.

Pasta is a favourite among European cuisine for many. With over eight centuries of history, it is a testament of time, loved by diners around the world. To celebrate this longstanding tradition, Cadenza have introduced a Pasta Fiesta weekend experience, inviting foodies to enjoy 10 different free-flowing iconic pastas that are made to order.

The Pasta Fiesta weekend is an all-encompassing dining experience, presenting a range of delectable pastas including Alfredo Butter, Cream and Freshly Grated Parmesan Cheese Fettuccine, Amatricana Tomatoes, Pancetta, Garlic, Onion and Pecorino Penne, Bolognese Minced beef, Tomato and Parmesan Bucatini, Carbonara Garlic, Black Pepper, Pancetta, Pecorino and Egg Yolk Spaghetti, Pesto Garlic, Pine Nuts, Basil and Parmesan Fettuccine, and Vongole Clams, Garlic, Chili and Parsley Linguine.

Chef Kwan Wai-Chung, new executive chef of Cadenza also has a promising repertoire of pasta dishes to accompany the pasta fiesta that are equally unique and delectable. From the deceptively simple Potato Gnocchi with Parmesan cheese sauce bursting with flavour, to the indulgent Baked Truffle Chicken Lasagne and Spinach Stuffed Conchiglioni, there is something for everyone.

The star of the impressive pasta feast is a signature pasta finishing in an 8-kg Parmigiano Reggiano Parmesan wheel. Aged 24 months, the hard and granular cheese can also be done for the Porcini Mushroom Risotto on offer, complimenting the dishes with its umami taste.

Accompanying the ravishing pasta fiesta experience is an expansive antipasto buffet, featuring Baked Truffle Chicken Lasagna, Gratinated Ricotta and Spinach Stuffed Conchiglioni, Homemade Foie Gras Terrine and assorted cold cuts of hams, smoked fish and salad. There will also be a dessert surprise to conclude the feast, perfect for the blazing summer.

A true modern European feast is incomplete without delightful refreshments, and Cadenza offers diners the option to pair their culinary foray with free flow cava or cold-pressed juice, for an additional price of HK$60 or HK$80. This experience is available on weekends and public holidays at the unbeatable price of HK$198 for members and HK$228 for non-members.


Bon vivants with a zest for life and a love for food will relish in Chef Kwan Wai-Chung’s ritzy, one-of-a-kind dinner tasting menu comprised of mouthwatering dishes that showcase some of the prized seasonal ingredients available. Commencing with an enticing choice between Spanish Ham Platter or, the equally charming Scottish Smoked Salmon Tartare, the menu is a stunning 4-course modern European feast.

A choice between the succulent Pan Seared Duck Foie Gras with apple chutney and port wine reduction and a rich Wild Mushroom Cream Soup with sautéed Chanterelle and truffles present an indulging second course. A pasta course celebrates Italy’s twin culinary staples with the crowd-pleasing Wagyu Beef Cheek Penne with rocket and truffle cream; or Lobster Ragout Risotto with zucchini and tarragon oil.

The anticipated finale of the meal features the creme de la creme of ingredients. Diners may enjoy an amazing seafood course of Pan Seared Sea Bass Fillet with tomatoes, onions and clam. Alternatively, diners may opt to indulge in Slow-cooked Australian Lamb Rack with mashed potato, asparagus and rosemary jus. The 4-course tasting menu closes with a sweet dessert surprise, which is sure to leave an impression for the already memorable meal.

Inspired by modern European fare using the most premium ingredients in season, Chef Kwan Wai-Chung’s Tasting Menu is available at the competitive price from HK$520 (members) / HK$620 (non-members) per person.

Complementing the fulfilling modern European culinary experience is the irresistible happy hour promotion. From 3:00 pm to 7:00 pm on weeknights, guests can unwind with a selection of quality wines. During happy hour, these selections of wines are buy-one-get-one free, and if guests would like a bite to accompany the fine wines, a delectable snack menu is also available.

Western delights featuring Italy, Spain, and America’s favourite snacks are also be available from 3:00 pm to 10:30 pm. Highlights include Crisp Fish Fingers and Mega Potato Wedges, Homemade Tartare Sauce and Lemon Wedge, Buffalo Wings, Celery and Blue Cheese Dressing, Parma Ham Pizza, Scamorza, Rocket and Parmesan and more. Enhancing the chilled ambience of Cadenza is its unique option for guests to bring their own black disks for music.

Heartening Chinese dim sums such as Steamed Fresh Shrimps Dumplings with Celery in Golden Fish Shape, Steamed Yunnan Wild Mushroom Dumplings with Vegetables, Pan-Fried Barbecued Pork Buns, and Baked Roasted Goose Puffs with Porcini Mushroom and Black Peppers are featured in a deluxe dim sum platter (HK$150 for members / HK$160 for non-members) between 3:00 pm and 6:00 pm.

Cadenza is named after its lounge venue, taking guests back in time to the glamorous Art Deco-inspired ‘roaring’ 1920s with an extensive wine cellar and sultry live music from a state-of-the-art sound system, playing a collection of treasured collection of jazz vinyl records with live jazz on weekends.

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

Open to the public, Greater China Club also offers Corporate and Individual memberships entitling members to special priced menus, waived service charges and exclusive benefits, priced HK$18,888 for corporate membership with 3 nominees and HK$6,888 for individual members. Monthly membership fees (which can be used for spending in the Club) are HK$600 and HK$300, respectively.

For enquiries or reservations, please call (852) 2743-8055. For more information, please visit or

Rech by Alain Ducasse Alsace Wine Dinner with Domaine Weinbach

Rech by Alain Ducasse, InterContinental Hong Kong’s new seafood restaurant, presents a Wine Dinner on September 12 with Domaine Weinbach from Alsace, the area where Adrien Rech, the founder of Rech Paris was born and raised.

Winemaker Eddy Leiber-Faller, whose family has owned Domaine Weinbach since 1898, will personally be at Rech to introduce six of his family’s wines over a 5-course dinner menu created by Rech Executive Chef Stéphane Gortina (HK$1,788 + 10% service per person).

The Alscace Wine Dinner menu showcases:

Welcome Aperitif: 2015 – Pinot Blanc Reserve

Bonito fish, peanut – soft chili, paired with 2015 – Pinot Gris Reserve Particuliere

Cookpot of langoustine, coco-curry, paired with 2015 – Riesling Grand Cru Schlossberg

Line-caught Turbot, Girolle – shallot – tomato, served with 2014 – Pinot Noir Reserva

Our famous whole Camembert, paired with 2013 – Gewurtztraminer Grand Cru Furstentum

Oven-baked apricot, almond sorbet, accompanied by 2009 – Pinot Gris Vendanges Tardives



2015 – Pinot Blanc Reserve

Bonito fish, peanut – soft chili

2015 – Pinot Gris Reserve Particuliere

Cookpot of langoustine, coco-curry

2015 – Riesling Grand Cru Schlossberg

Line-caught Turbot, Girolle – shallot – tomato

2014 – Pinot Noir Reserva

Our famous whole Camembert

2013 – Gewurtztraminer Grand Cru Furstentum

Oven-baked apricot, almond sorbet

2009 – Pinot Gris Vendanges Tardives



Native to the Bering Sea and introduced to the Norwegian waters of the Barents Sea in the 1960s, red king crab is a highly sought-after delicacy known for its massive size and succulent meat. From August 15 until October 31, two-star Michelin Tin Lung Heen presents a decadent six-course menu showcasing the luscious gem from Finnmark, the northernmost county in Norway, to satisfy the cravings of crab fanatics.

Tin Lung Heen secured the only sustainable source of live red king crabs from Bugøynes, a small fishing village in Finnmark where fishing quota is imposed. Waters around the coast of Bugøynes, strategically located at the northern tip of Norway, enjoy a lower average temperature which makes it an ideal habitat for red king crabs. To ensure sustainability of the species, each male crab carries a barcode for the purpose of tracing its fishing source and schedule.

Chef de Cuisine Paul Lau from two-star Michelin Tin Lung Heen is set to tempt epicures with the purest taste of premium Norwegian king crabs with a special six-course menu prepared with a 5kg* gigantic male crab good for 10 persons to share. Steamed Crab Leg with Egg White in Hua Diao Wine showcases the highly skilled crafts of Chef Lau. The crab leg is half-cooked to remove the shell and carefully arranged on top of the egg white for steaming. Precise portion of ingredients and time management are required to make the steamed egg white silky smooth while retaining the succulence of the crab meat. The flavor of egg white is enriched with crab juice and Hua Diao wine, making it an equally enticing accompaniment to the crab leg.

Crab shells are simmered for 45 minutes under high heat and sieved to create a clear crab stock full of natural sweetness. For an extra indulgence, the Simmered Fresh Crab Meat Soup is then enhanced with crab juice and freshly steamed crab meat.

Baked Fried Rice with Crab Sauce and Marmoreal Mushroom is a flavorful feast for crab lovers. Rich and creamy crab roe enlivens the fried rice and marmoreal mushroom, giving the dish an inviting golden color and an irresistible aroma. For the full menu, please refer to the appendix.

The six-course menu is priced at HK$1,888+10% per person. Five days’ advance booking is required. Menu prepared with 5kg male king crab requires a minimum order of 10 persons. Guests with a smaller party (two persons or above) may opt for the same menu prepared with 1.5kg* female crab.

For reservations and inquiries, please contact Restaurant Reservations at (852) 2263 2270 or email

*Approximate size only. Size of crabs is subject to supply.

The 2-Michelin Star Yan Toh Heen Presents Homemade Moon Cakes

In celebration of Mid-Autumn Festival on October 4th, InterContinental Hong Kong’s 2-Michelin star Yan Toh Heen is preparing a selection of homemade moon cakes and gift hampers – all presented in stunning suede gift boxes created by Hong Kong designer Millicent Lai, who was formerly Chief Homeware Designer of Shanghai Tang.

This Mid-Autumn Festival, support Make-A-Wish Hong Kong by purchasing Yan Toh Heen’s Yuzu-Custard Moon Cakes. This special moon cake is inspired by Wish Children from Make-A-Wish Hong Kong, who participated in the selection of the flavour, design and packaging. Net proceeds from the sale of the Yuzu-Custard Moon Cakes benefit Make-A-Wish Hong Kong, with your purchase helping us grant wishes of children with life-threatening medical conditions to enrich their human experience with hope, strength and joy.

Yan Toh Heen Homemade Moon Cake Selection 2017

Treat friends, family and colleagues to Chef Lau Yiu Fai’s homemade Moon Cakes packaged in elegant Yan Toh Heen “jewellery gift boxes” which will be treasured long after the Mid-Autumn Festival.
An elegant limited edition “jewellery gift box” with Lotus Seed Paste & Double Salty Egg Yolk Moon Cakes (4 pieces) and Bu Lang Mountain Centennial Pu Er Tea: HK$688
Custard Cream and Gold Dust Moon Cakes (6 pieces): HK$388
Lotus Seed Paste and Double Salty Egg Yolk Moon Cakes (4 pieces): HK$388
Spanish Iberico Ham and Mixed Nut Moon Cakes (6 pieces): HK$348

Bulk Order Discount
10% discount for 10-25 boxes, 15% discount for 26-50 boxes and 20% discount for over 50 boxes. 20% discount for ICHK Dining Club members. (The ICHK Dining Club and credit card discounts cannot be combined with the bulk order discount. The discount is not applicable for the Gift Set).

Yan Toh Heen’s Yuzu-Custard Moon Cakes benefitting Make-A-Wish Hong Kong
Make-A-Wish Hong Kong Yuzu-Custard Moon Cake (1 pc): HK$88
This special moon cake is inspired by Wish Children from Make-A-Wish Hong Kong, who participated in the selection of the flavour, design and packaging.
Net proceeds from the sale of the Yuzu-Custard Moon Cakes benefit Make-A-Wish Hong Kong. Your purchase helps us grant wishes of children with life-threatening medical conditions to enrich their human experience with hope, strength and joy. Discounts are not applicable for the Make-A-Wish Moon Cakes, since all proceeds benefit Make-A-Wish® Hong Kong.

This Mid-Autumn Festival, why not treat your clients, family and friends to Yan Toh Heen Moon Cake Hampers:

Yan Toh Heen Supreme Moon Cake Hamper: Unit Price: HK$7,388
1 Box of Lotus Seed Paste and Double Salty Egg Yolk Moon Cakes (4 pieces)
1 Box of Custard Cream and Gold Dust Moon Cakes (6 pieces)
1 Bottle of Le Haut Medoc De Lagrange 2015
1 Bottle of Chateau Bonnet Blanc, France 2012
1 Bottle of Yue Shan Xian Diao – Aged 25 Years
1 Box of Japanese Mushrooms (1 Catty)
1 Box of Taiwan High Mountain Oolong Tea
1 Box of Conpoy (1 Catty)
1 Box of Chocolates
1 Jar of Homemade X.O. Chili Sauce
1 Tin of Caramelized Walnuts

Yan Toh Heen Deluxe Moon Cake Hamper: Unit Price HK$5,688
1 Box of Lotus Seed Paste and Double Salty Egg Yolk Moon Cakes (4 pieces)
1 Box of Spanish Iberico Ham and Mixed Nut Moon Cakes (6 pieces)
1 Bottle of Les Jamelles Merlot, Pays d’Oc. France 2015
1 Bottle of Les Jamelles Chardonnay, Pays d’Oc, France 2015
1 Bottle of Yue Zhou Homemade Style Hua Diao- Aged 10 Years
1 Box of Japanese Mushrooms (1 Catty)
2 Tins of South African 12-Head Abalone
1 Box of Jasmine Pearl Tea
1 Box of Chocolates
1 Jar of Homemade X.O. Chili Sauce
1 Tin of Caramelized Walnuts

To order Yan Toh Heen Moon Cakes, please complete the form and e-mail to or visit our E-Shop.

For further information, kindly contact our Restaurant Reservations Centre at Tel: (852) 2313 2323 / E-mail:

Yan Toh Heen is open daily for lunch and dinner.
Lower Level, InterContinental Hong Kong
For reservations, please call (852) 2313 2323 or e-mail

DEAN & DELUCA to Launch Its First Café in Macau

This fall, the New York originated deli and specialty food purveyor will be bringing its iconic New York lifestyle to Macau, strategically anchoring itself at Macau’s number one shopping and café society destination – The Promenade Shops in Galaxy Macau™.

Founded in September 1977, DEAN & DELUCA opened its flagship store in SoHo, New York. Since then, the founders – Giorgio DeLuca and Joel Dean – have been leading the brand to curate an assortment of the best and most innovative food products from around the globe. Today, DEAN & DELUCA is owned by PACE, Thailand’s leader in luxury property, hospitality and retail, with over 60 stores worldwide, including United States, Japan, Thailand, Singapore, Philippines, South Korea, Kuwait and United Arab Emirates, DEAN & DELUCA has grown into a multi-channel retailer of gourmet foods, wines and kitchenware.

“We are proud to partner with DEAN & DELUCA; the brand’s reputation for its gourmet goods, its visibility in film, arts, culture and entertainment together with the cosmopolitan lifestyle inspired by its roots in SoHo, New York to its outposts in London, Tokyo and Seoul will bring another layer of sophisticated urban culture to our cosmopolitan scene in Macau.” adds Joanna Lui, who oversees Lifestyle Curation, at Galaxy Entertainment Group.

Sorapoj Techakraisri, CEO, PACE said “DEAN & DELUCA is very excited with our partnership with The Galaxy Entertainment Group – one of the world’s leading developers and operators of integrated entertainment and resort facilities, and member of the Hang Seng index. With this partnership, we will initially be opening three DEAN & DELUCA Cafés and one 700 sqm Market in The Promenade Shops, as well as exploring potential opportunities in other markets.”

“The DEAN & DELUCA mission is to enhance enjoyment of food and passion for life through outstanding gourmet experiences. Macau is known as the paradise for gourmands with a wide range of delicious cuisines from all over the world, which is fast evolving from being the world’s most successful gaming city into a multi-faceted lifestyle holiday destination. We are thrilled to open our first Chinese branch with Galaxy Macau – one of Asia’s most successful integrated resorts.” said Geoffrey Upham, International Managing Director of DEAN & DELUCA.

This fall at Galaxy Macau, DEAN & DELUCA will open a 26-seat café with an elevated, contemporary look. Apart from distinctive subway tile and Carrera marble, a subtle nod to the Portuguese heritage will also be included in the design. The café will be serving grab-and-go items, as well as a selection of DEAN & DELUCA signature retail goods. The menu will include Roast Beef & Caramelized Pumpkin Multi-Grain Sandwich, Spicy Prawns & Guacamole on Squid Ink Bun, Cobb Salad, and Watermelon Salad with Salted Egg. Customers will be able to enjoy delectable sweets such as Blueberry Marble Cheesecake, Yuzu Meringue Tart, Red Velvet Cake and more. The Espresso Bar will feature drinks from all-time-classics like Americano and lattes to specialties like Hong Kong Milk Tea Latte, and also unique cold drinks such as Burnt Custard Frappes to mimic the local favorite, Portuguese egg tart, bringing something new but familiar to the guests. Stay tuned for more updates on DEAN & DELUCA’s brand new location in Macau.

Sleeping Beauty Afternoon Tea with English National Ballet School

From Monday 23 October to Friday 27 October 2017, Dorchester Collection’s iconic British hotel, The Dorchester, will be putting on its unmissable October Half Term children’s afternoon tea with special entertainment by English National Ballet School’s young dancers. This year tea has been created around Sleeping Beauty, with narration, face painting, mini-tutus and crowns, and an introduction to good toes and naughty toes by the ballerina princess Aurora herself.

Key characters from Sleeping Beauty – the King, Queen, Three Good Fairies, the bad fairy Maleficent, Prince and Princess Aurora – will be found pirouetting, plié-ing and jeté-ing amongst The Promenade tables, stopping to share magical tales with younger guests.

Sleeping Beauty Afternoon Tea includes a selection of cakes inspired by the magical story, and delicious savoury finger sandwiches and homemade scones. Accompanying adults can sink back and relax into The Promenade’s inviting sofas and enjoy the entertainment with a glass of champagne.

Little guests have the chance to practice their plié at home as this year The Dorchester has collaborated with the world-renowned British ballet flats designer, French Sole, to run a competition during the week of the Sleeping Beauty Afternoon Tea. Each day a raffle will be drawn and the winning child will receive a personal shopping experience in one of the London French Sole stores, with the opportunity to pick a pair of shoes for themselves.

Sittings for Sleeping Beauty Afternoon Tea at The Promenade at The Dorchester are available between 12.00pm and 5.00pm Monday to Friday, featuring several 20 minute performances by English National Ballet School. Bookable online, Sleeping Beauty Afternoon Tea is priced at £68 per adult including a glass of Champagne and £39 for children aged 5 -12. (Prices are inclusive of VAT and exclusive of service charge at 12.5%).

For reservations or further information, please telephone The Dorchester on +44 (0)20 7629 8888 or email Winners of the French Sole raffle will be able to pick a pair of shoes for themselves, to the maximum value of £160, excluding the Mrs Alice for French Sole collection.

The Dorchester’s School Holidays accommodation package featuring a complimentary bedroom for children provides the perfect opportunity to enjoy the hotel overnight and make the most of all London has to offer during October Half Term. ‘School Holidays’ is available from 16-26 October, and includes English breakfast for four, cookies, a free movie for children, and a complimentary bottle of champagne for parents, priced from £740 for both rooms.


An exciting gastronomic experience awaits all at Vida Rica Restaurant and Bar as Beef & Liberty’s Group Executive Chef Uwe Opocensky makes an appearance from 8 to 10 August and 17 to 19 August. He will be introducing his famous hamburgers that have already made a name for themselves in Hong Kong and Shanghai.

Executive Chef Uwe Opocensky’s Perfect Hamburgers

Beef & Liberty’s signature hamburger is made with hormone-free grass-fed beef and grilled to a pink and juicy medium. It is then served in a golden bun baked exactly to their recipe and topped with Tiptree ketchup, lettuce, onion and house pickles while the Cheese Burger is crowned with melted raclette cheese and caramelised onion. Those craving for something different can sample The Notorious P.I.G Hamburger with Wicks Manor English slow braised BBQ pork, crackling, green apple slaw and spring onions. Liberty Fries with secret sauce provides the perfect accompaniment to this comforting dish and for the final indulgence, the warm skillet cookies & cream is a sure crowd pleaser.

Born and raised in Germany, Chef Uwe has been in the culinary industry for two decades. He loves the freedom of creating new hamburgers ever since he started at Beef & Liberty and enjoys doing research on what makes a hamburger perfect.

Brace yourselves for a lively and interactive dining experience with Chef Uwe as he whips up a storm for dinner while resident mixologist, Nikita Matveev mixes invigorating cocktails to match this exciting fare. Don’t miss out on the opportunity to try these gourmet bites from Beef & Liberty. For reservations, call Vida Rica Restaurant and Bar at +853 8805 8928 or email

Contact Beef & Liberty

Hong Kong

Wan Chai – 23 Wing Fung Street, Wan Chai / Tel – 2811 3009
Lan Kwai Fong – 3/F California Tower, 30-32 D’Aguilar Street, Central, Hong Kong / Tel – 2450-5778
Stanley – G04, G/F, 23 Carmel Road Stanley Plaza, Stanley, Hong Kong / Tel – 25632798


K-Wah Centre – 101B, 1/F, 108 Xiang Yang Bei Rd. near Huai Hai Zhong Rd. Shanghai, China

Shanghai Center – Suite 111, Shanghai Centre, No. 1376 West Nanjing Rd, Shanghai 200040 (opening this September 2017)


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