Zen Restaurant Group, internationally renowned for its authentic Chinese cuisine for over 30 years, returns to the Hong Kong dining scene today with the relaunch of ZEN. Located in the heart of bustling Wan Chai and with up-and-coming Executive Chef Tsang Heung Kin at the helm, the new restaurant offers a menu filled with celebrated Cantonese dishes seasoned with creativity and a pinch of nostalgia.

From today, guests can look forward to a real homecoming of classic Chinese food as the popular Hong Kong restaurant brings back some tried-and-true dim sum favourites and new additions such as Siu mai with whole baby abalone and Prawn, pork and bamboo shoot dumplings for lunch. Carefully created by Chef Tsang, the dinner menu is centred around what he knows best; seasonal produce including fresh seafood catches of the day and some of the finest delicacies in Cantonese cuisine, such as abalone and swallow’s nest soup, served in a bright and sleek dining room with contemporary Chinese style design and gold accents.


Passionate about cooking with the seasons, Chef Tsang goes to the local markets daily to source quality ingredients to create his dishes, which are inspired by his Teochew background and hometown cuisine, but remain true to the art of Cantonese flavours. Having spent four years with the restaurant group, Chef Tsang makes his return along with ZEN to offer the best of classic Cantonese food.

ZEN’s best-loved classics are back and include Smaller dishes – ideal to start or equally good to share –such as the Taiwanese Style Deep-fried Crispy Baby Oysters (HK$68) which are packed with flavour, coated in a crispy shell, tossed and served in a salt and pepper blend/mix that fires a desire for more.

The Pan-fried King Prawns & Clams with Vegetables in a Red Fermented Wine Paste ($188) uses a homemade paste, found in many Fuzhou and Hakka family style dishes, which glazes the locally-sourced seafood in a deep crimson hue and fragrant aroma.

Seafood lovers can dig into the Fried Baby Lobster with Golden Egg Yolk (seasonal price) which is coated in rich-flavoured and luscious salted egg yolk as well as the Poached Mini Geoduck Clam in Supreme Chicken Stock ($228 per piece – min. 2pcs); presented as a cool plate of thinly sliced geoduck clam with layers of Chinese fried dough, alongside a steaming pot of hot soup.

Larger dishes that are perfect for sharing include Chef Tsang’s own take on the quintessential Cantonese dish of Deep-Fried Crispy Sesame Chicken ($388 whole/$198 half); a whole tender chicken with crispy golden skin and roasted sesame seeds.

Chef creates a warming dish for winter in the Sautéed Fish-maw & Spare Ribs with Onions served in a Sizzling Stone Pot ($118) is prepared with pork ribs, collagen-rich fish maw and three types of onion in a sizzling black bean sauce, mixing up contrasting textures sets this dish apart.

Balancing the meal with a seemingly simple vegetable dish, the Steamed Bamboo Piths Stuffed with Lotus-Seed ($148) has finely sliced winter melon wrapped around lotus seed, before combined with crunchy bamboo pith and garnished with broccoli to give the impression of the lotus flower which represents the Buddhist symbol of fortune.


Popular Italian restaurant PAPI is taking the town by storm again with a brand new location in Fashion Walk, Causeway Bay unveiling in mid-December, as acclaimed restaurateur Mr. Benjamin Lung returns to Hong Kong’s dining business to remind gourmands of his distinctive culinary philosophy and heartwarming authentic Italian delicacies.

Known for his love and passion for Italian cuisine, Benjamin has been a veteran restaurateur for over 30 years, with a dedication to advocate the Italian gastronomy and lifestyle to Hong Kong people. With a myriad of esteemed Italian restaurants including Isola, Gaia Ristorante and Va Bene under his belt, he had founded a restaurant empire in the past, spreading the pursuit of la Dolce Vita across the entire city.

Benjamin developed his love for food at a young age during his time abroad, but it was Italy’s dining culture and cuisine that impressed him the most. He believes that food doesn’t have to be fancy, but has to be of high quality and served with impeccable yet friendly service, which can bring people together and put a smile on their faces.

Much to many Italophiles’ delights, he chose to come out of his retirement to bring back PAPI, a staple Italian restaurant that encapsulates the spirit of the country’s culture – a small plate dining to table to share comforting food with friends and loved ones.

PAPI, meaning “Daddy” and “Grandpa” in Italian, provides diners from all walks of life a warm and friendly environment to truly enjoy, indulge and share-in a hearty meal with family and friends. The successful restaurant concept makes its way to Causeway Bay this time, with a two-storey location at the prestigious Fashion Walk unveiling in mid-December to delight every Italian cuisine lover in town.

At PAPI, diners can enjoy a casual and unpretentious dining experience that is true to the Italian culture. With a menu filled with classic comforting Italian dishes made with the freshest produce, the restaurant is perfect for gatherings with friends and family, where everyone can share a slice of happiness through delectable food.

For diners who have frequented restaurants founded by Benjamin, they will be greeted by many familiar faces at PAPI, as some of his most loyal chefs and restaurant staffs return with him as well to recreate the memorable moments with consistent quality food and service.

“PAPI perfectly represents what I think Italian cuisine truly means – simple, unpretentious, yet comforting and bringing people together. I am very excited about the return of PAPI, as I hope it can give Hong Kong people a place to enjoy not only authentic Italian cuisine, but also the Italian way of life,” says Benjamin.

PAPI Contact Details:

Address: G/F, 8 Cleveland, Fashion Walk, Causeway Bay
Tel: (852) 2808 0820
Email: cwb.papi@fwmfnb.com
Opening hours: Sun-Thu: 1130 to 2330 (Last order: 2230) Fri-Sat: 1130 to 0030 (Last order: 2330)
Website: www.papi-hk.com


Following a successful Alba truffle season, The DiVino group prepares to celebrate the black winter truffle season . A mouth-watering array of menu recommendations and meal suggestions specifically designed to showcase the unique flavour of these aromatic ‘black diamonds’.

Unlike the white truffle, black winter truffles need to be heated or cooked in order to release their pungent and fragrant taste. These intensely aromatic and fruity truffles add a rich intensity to any dish, turning an ordinary meal into an exquisite dining experience.

Health benefits of black truffles include; It is low fat, 31 Kcal are provided by 100 grams of truffles, so they are recommended for those on a diet.  It is a good source of high protein, ranging from 20 to 30 percent for each serving. Truffles have lower proportions of carbohydrates. This is in addition very good for people suffering from diabetes because truffles have low value of energy. Finally it is cholesterol free!

Available from January 3 through March 31, 2018, Spasso, DiVino Patio, DiVino and Carpaccio restaurants will offer black winter truffles from Norcia in Umbria, an area famed for its prize-winning ‘tartufo’. Its properties are enhanced in every type of use, both when raw and heated. Its aromatic compounds are heat-sensitive, so it can integrate fully into the culinary preparation.

“It’s a joy to cook with these delicious truffles and introduce their incredible flavours to our customers,” explains Chef Michele. “As we pursue a ‘No Menu, No Limitations, No Rules’ approach to our craft, we are free to tailor our use of the truffles to the exact taste and preference of our patrons. I’m looking forward to coming up with recommendations and combinations that will really surprise and challenge people’s palates!”

In addition to Chef Michele’ on-the-spot recommendations, each of the four restaurants in the Group will be offering three very special dishes:


  • Seared Ahi tuna, light carrots cream, winter black truffle and roasted baby carrots
  • Risotto with sausage and porcini sprinkled with “microplane” black truffle
  • St. Helen beef sirloin “tagliata” truffle shaving and Pecorino di grotto

DiVino Patio

  • Hand tossed focaccina with buffalo Mozzarella, Parmesan cheese, Winter truffle and baby mâché
  • Baby beef carpaccio with black truffle, wild rocket salad and Castelmagno cheese
  • Acquarello risotto with Taleggio, green asparagus and Norcia truffle shavings


  • Carnaroli risotto with diver scallop, toasted almond and grated egg yolk enriched with Norcia truffle
  • Angus beef carpaccio topped with asparagus, egg yolk sauce and “Brumale Vitt” black truffle
  • Home-made tagliatelle with chicken “ragout” and winter black petals


  • Pumpkin soup with sliced almond, “amaretti” biscuit and black truffle slices
  • Home-made tagliatelle with vegetarian “carbonara” enriched with black truffle
  • Carnaroli risotto tossed with beetroot, Parmesan cheese fondue and black truffle petals

The black winter truffle season follows a successful Alba white truffle season, which began in October this year. The DiVino Group is fast becoming the go-to destination of choice for gourmands seeking their next truffle fix.

Images can be found here:

All prices are subject to 10 per cent service charge.

Advance bookings are required:

DiVino: 73 Wyndham Street, Central. Tel: +(852) 2167 8883.

Spasso: G5-8, 12-17, Empire Centre, 68 Mody Road, Tsim Sha Tsui East, Kowloon.  Tel: +(852) 2730 8027

DiVino Patio: Shop 11, 1/f, BRIM28, Causeway Bay Centre, No 28 Harbour Road, Wanchai. Tel: +(852) 2877 3552.

Carpaccio: Shop 307, 3rd Floor, iSquare, 63 Nathan Road, Tsim Sha Tsui, Kowloon.  Tel:  +(852) 2328 5202


The Ritz-Carlton Hotel Company, L.L.C. today announced that the 2018 Tokyo-Osaka Michelin Guide, the regional edition of the most distinguished culinary reference in the world with its celebrated annual awards of excellence in international haute cuisine, has awarded Azure 45 at The Ritz-Carlton Tokyo a Michelin star for the third consecutive year, and newcomers to the list this year, La Baie at The Ritz-Carlton Osaka and Tempura Mizuki at The Ritz-Carlton Kyoto, one brand-new Michelin star each.

“We are extremely honoured that the Michelin Guide has once again recognized the outstanding work of our chefs,” said Victor Clevall, Vice President, Luxury, Asia Pacific Excluding Greater China. “I would like to congratulate Shintaro Miyazaki at Azure 45, Christophe Gibert at La Baie and Kenji Fujimoto at Tempura Mizuki along with their respective teams for their well-earned, highly coveted Michelin stars. Their talent, hard work and dedication has placed them at the pinnacle of their extremely demanding art. These awards are also made possible by the outstanding professional skills of all the Ladies and Gentlemen of The Ritz-Carlton who create the exceptional experiences for our guests each day. It is fitting that their achievements have now been recognised by this most important of gastronomic guides.”

Mr. Clavell also said, “The Ritz-Carlton name is synonymous with excellence in luxury and its signature fine dining across Asia, with a total of 9 stars in eight Michelin-starred restaurants at seven Ritz-Carlton hotels for 2018. Overall, 2018 promises to be an exceptional year for fine dining at The Ritz-Carlton hotels across the region, with three out of four Ritz-Carlton hotels in Japan alone now featuring Michelin-starred restaurants.”

Chef Shintaro Miyazaki’s confident, creative touch and balanced flavours earned Azure 45, the signature French restaurant at The Ritz-Carlton Tokyo, its first Michelin star in 2016, and this is the third consecutive year that the restaurant has been awarded a star. Chef Miyazaki creates modern masterpieces against a background of tradition and experience, such as his salmon mi-cuit suffused with the ephemeral fragrance of white sesame seeds and accented by an exquisite wasabi sauce.

La Baie, at The Ritz-Carlton Osaka, has earned its Michelin star for its inspired takes on classic French cuisine. La Baie’s Kegani crab effilochée with marinated turnip, jasmine rice cream and sea urchin showcase Chef Christophe Gibert’s experience and assured touch in marrying the time-honoured traditions of Escoffier and Bocuse with rare and exquisite Japanese ingredients. Complementing the menu is an exceptional, award-winning wine list that is not to be missed.

This is the first Michelin star for Tempura Mizuki, helmed by Kenji Fujimoto, who began his career at Hanagatami, the signature Japanese restaurant at The Ritz-Carlton Osaka in 1997. When The Ritz-Carlton, Kyoto opened in 2014, he was appointed head chef at Tempura Mizuki, which specialises in tempura dishes of inimitable quality and delicacy.

Chef Fujimoto elevates traditional Japanese tempura to a high art form. Exquisite seasonal ingredients are quickly and expertly deep fried in perfectly hot, first-pressed benibanayu or safflower oil. The chefs at Tempura Mizuki cook in front of diners at the counter; the visual beauty, exquisite scents and outstanding flavours becoming a treat for all five senses. The must-try signature creations at Tempura Mizuki are its Omi beef filet with Japanese basil, and the feather-light egg yolk tempura.

In 2017, other restaurants at The Ritz-Carlton hotels across the Asia-Pacific region also received Michelin stars, including Tin Lung Heen, where diners savour spectacular views over traditional Cantonese dim sum on the 102nd floor of The Ritz-Carlton Hong Kong, which was awarded 2 Michelin stars. Tosca at The Ritz-Carlton, Hong Kong, Summer Pavilion at The Ritz-Carlton, Millennia Singapore, Lai Heen at The Ritz-Carlton, Macau and Jin Xuan at The Ritz-Carlton Shanghai, Pudong were all honoured with 1 Michelin star each.



The celebrated Catalunya team brings the flavours of Barcelona to Hong Kong

Launched in 2012, Catalunya established itself as Hong Kong’s leading Mediterranean dining destination serving innovative Spanish cuisine. In November, they will be opening a new concept, ‘La Rambla by Catalunya’ at ifc mall.  Spanning over 5,000 sq. ft., La Rambla will extend the legacy of its predecessor and offer contemporary interpretations of Spanish flavours in the heart of Hong Kong.

“After five years in Wan Chai, we’re excited to expand Catalunya into a more elaborate concept,” explains Mauricio Rodriguez, La Rambla’s new General Manager, aveteran of el Bulli and part of the original Catalunya opening team. “We want to delve into aspects of Mediterranean cuisine that intrigue and inspire us. Catalan cuisine has been at the heart of the Spanish gastronomic revolution in recent years, with creative chefs like Ferran and Albert Adrià and the Roca brothers introducing cutting-edge cooking techniques to traditional dishes. We want to embrace this avant-garde spirit at La Rambla by presenting traditional Catalan cuisine in inventive ways.”

The kitchen, helmed by Spanish chef Ferran Tadeo, formerly of Minibar by José Andrés and also el Bulli, will offer an ingredient-driven, Catalan-inspired menu that reflects his creativity and mastery of modern cooking techniques.

With an unwavering eye on quality, the La Rambla team is committed to sourcing the freshest ingredients possible.  Seasonal seafood not only from Spain, but other parts of Europe and Japan are flown in twice a week offering guests the opportunity to sample produce in its best possible condition, prepared with integrity. These include red prawns from Palamós (just north of Barcelona) and ‘pepino de mar’, a Spanish version of local Hong Kong delicacy, sea cucumbers.

Chef Carles Tejedor, owner of Lomo Alto, Barcelona’s top steakhouse Carles Tejedor, will be directly sending a 90-day and 120-day aged Galician beef to La Rambla, a first for Asia.

The attention to detail also extends to the bar programme. La Rambla will serve such classics as dry martinis and gin tonics, two cocktails synonymous with Barcelona’s drink culture.  With a focus on quality rather than theatrics, the drinks will be based on iconic recipes.  A gin trolley will roam the dining room and bar offering over 30 varieties of gins and more than 10 types of tonics. La Rambla will also recreate el Bulli’s signature white “Sangria in Suspension”, a refreshing molecular cocktail with suspended fruit and mint leaves. For oenophiles, wine director Marie-Paule Herman, another el Bulli veteran and Hong Kong’s Amber, will offer a curated selection of fine wines housed in Sub-Zero wine fridges.

While the indoor space can welcome up to 100 diners, the outdoor terrace has been redesigned with a custom-made wooden deck and separate bar. Destined to become the go-to destination to enjoy postcard-worthy views of Hong Kong’s iconic harbour, the outdoor terrace will seat up to 100 guests and feature designer pieces from Kettal, a Barcelona-based manufacturer of outdoor furniture.

La Rambla will be located on the 3rd level of ifc mall and open daily for lunch and dinner. Restaurant bookings can be made at +852 2661 1161 or reservations@larambla.hk


November 27, 2017 A merry celebration at Renaissance, enjoy a wonderful selection of tempting holiday delight.

Flavors, International buffet restaurant

Christmas Eve buffet dinner on December 24, 2017 THB 2,100++ per person
From 6:00 pm to 10:30 pm

Christmas Buffet Brunch on December 25, 2017 THB 2,400++ per person
From 12:00 pm to 3:00 pm

Christmas Buffet Dinner on December 25, 2017 THB 2,100++ per person
From 6:00 to 10:30 pm

La Tavola & Wine Bar

Lunch and dinner, special signature Italian dishes Lunch from 11:30 am – 2:30 pm
Dinner from 6:00 pm – 10:30 pm]

For more information please call 02 125 5000

Discover a Merry Feast at Renaissance Harbour View Hotel Hong Kong

Celebrate joyous Christmas and New Year’s Eve moments at Renaissance Harbour View Hotel Hong Kong with your beloved ones. Savour a lavish seafood buffet featuring festive delights at Café Renaissance, or a whimsical afternoon tea as well as an intriguing semi-buffet at Mirage Bar & Restaurant.

Café Renaissance – A Delectable Christmas Buffet Highlights

Discover a blissful buffet with scrumptious festive delicacies at Café Renaissance. Begin your feast with splendid seafood selection ranging from Succulent Oysters, Alaskan Snow Crab Legs, Mussels, Assorted Sashimi to Scallop Tartar with Truffle Herbs and Pacific Tuna with Marinated Mushrooms. Indulge in the juicy Roasted Turkey and Roasted Bourbon Glazed Ham to satisfy your festive craving. Our signature Freshly Steamed Lobster, Roasted Prime Rib as well as sizzling grilled specialties including Australian Beef Tenderloin and New Zealand Lamp Chop will surely whet your appetite. Don’t miss our intriguing dessert highlights with Santa Belt Chocolate Cake, Christmas Tree and Snowman Lollipops, Christmas Wreath Cake, Chocolate Bell, Chestnut Yule Log andPanettone Pudding offering a sweet indulgence for dessert-holic in this merry season.

Christmas Eve and Day – 24 and 25 December

Lunch Buffet: 12 p.m. – 2:30 p.m.

Adult HK$ 538 | Child (age 3 -11) HK$ 328

Includes unlimited chilled juices & soft drinks, party favors and Santa visit.

Dinner Buffet: First Sitting: 5:30 p.m. – 7:45 p.m. │ Second Sitting: 8:30 p.m. – 11 p.m.

Adult HK$ 698                                      │ Adult HK$ 718

Child (age 3 -11) HK$ 418                    │ Child (age 3 -11) HK$ 428

Includes unlimited chilled juices & soft drinks, party favors and Santa visit.

*Festive wine promotion from HK$ 100 up per bottle

Mirage Bar & Restaurant – Christmas Afternoon Tea

Be pampered by an adorable Christmas-inspired afternoon tea including irresistible sweet morsels and savouries at Mirage. Immerse yourself in the Christmassy White Chocolate Snowman, Raspberry Santa Hat, Reindeer Lamington, Chocolate Yule Log, Chestnut Mont Blanc, Renaissance Cheesecake, Mince Pie with Brandy and Chocolate Sauce and Homemade Stollen. Delightful savouries include Confit Turkey Leg and Cranberry Aioli on Turkish Bread, Avocado and Heirloom Tomato with Croissants, and Pan-Fried Prawn with Garlic and Chili. Be merry and enjoy a specialHäagen-Dazs mochi ice cream to wrap up your seductive afternoon tea!

The afternoon tea set is priced at HK$ 188 per person and available from 3 p.m. to 5:30 p.m., from 1 to 26 December. Your choice of coffee or tea is included.

Mirage Bar & Restaurant – Christmas Semi Buffet Highlights

Savour festive flavours with an intriguing semi-buffet at chic and stylish Mirage. The sensational celebrations start with the appetizers counter offering Farmed Caviar, Mussels, Foie Gras on Toast, Iberico Ham and an array of Mirage signature appetizers. Tuck into the finely crafted main courses of your choice, including succulent Bone-in USDA Ribeye with Potatoes and Truffle Butter and Confit Turkey with Sage and Pumpkin Ravioli in Winter Truffle Jus. The glamorous desserts table will tantalize your palate with Santa Lollipops, Raspberry Snowball Truffle, Christmas Tree Profiteroles, Chocolate Yule Log Cake, classic colourful Calissons and traditional treats such as Homemade Stollen and Panettone. Spice up your celebration with festive HO-HO-HO cocktail and fizzy Spice Market mocktail crafted by our mixologist! The more, the merrier. Celebrate with 4 guests and enjoy a complimentary bottle of sparkling wine together.

Christmas Eve and Day – 24 and 25 December

Semi Buffet Lunch:     12 p.m.  – 2:30 p.m.

Adult HK$ 398 │ Child (age 3 -11) HK$ 308

Includes party favors and Santa visit.

Semi Buffet Dinner:    7 p.m. – 10:30 p.m.

Adult HK$ 598 │ Child (age 3 -11) HK$ 408

Includes party favors and Santa visit.

*A complimentary bottle of J. Laurens Sparkling Wine for every 4 guests

*Special offer of up to 20% off for selected wines and champagnes

Café Renaissance – New Year’s Eve Buffet Highlights

Festivities continue into the New Year with a sumptuous buffet at Café Renaissance! Reminisce the year with luscious Oysters, Alaskan Snow Crab Legs, Pacific Tuna, Assorted Sashimi, Freshly Steamed Lobsters, mouth-watering Grilled Beef Tenderloin and Lamp Chop. Satisfy your sweet tooth with the eye-catching 1159 Cuba Chocolate Truffle Cake, Strawberry with Champagne Foam and Mandarin Panna Cotta. Ring in the New Year with the classic Baked Alaska with Berries and Ice Cream at our Live Dessert Counter before heading to the countdown party!

New Year’s Eve – 31 December

Dinner Buffet: 6:30 p.m. – 10 p.m.

Adult HK$ 698 | Child (age 3-11) HK$ 418

Includes unlimited chilled juices & soft drinks, party favors and admission to New Year’s Eve Countdown Party at Mirage Bar & Restaurant

*Festive wine promotion from HK$ 100 up per bottle

Mirage Bar & Restaurant – New Year’s Eve Semi Buffet Highlights

Enjoy a dazzling New Year’s Eve and usher in 2018 with a fascinating semi-buffet and a touch of bubbles at Mirage. Savour a delectable seafood platter with Farmed Caviar, Boston Lobster and Razor Clams. Highlight of the choice of main course is the flavourful Spanish Red Prawn Risotto with Shellfish Sea Foam. Complete your New Year’s Eve with specially crafted desserts, including Firework Truffle, Red Wine Poached Pear, Strawberry with Champagne Foam and Chestnut Log Cake. Every two guests can enjoy a complimentary bottle of sparkling wine and cheers to welcome 2018! Embrace the New Year under the 25 ft. high island bar with enchanting live band performance at the countdown party!

New Year’s Eve – 31 December

Semi Buffet Dinner:    7 p.m. – 10:30 p.m.

Adult HK$ 1,188 (a complimentary bottle of Sparkling Wine for every two guests)

Child (age 3-11) HK$ 488 (unlimited chilled juices & soft drinks)

Includes party favors and admission to Countdown Party.

Countdown Party:     11 p.m. – 1 a.m.

Adult HK$300 for 1 guest (with 1 glass of Charles Heidsieck Champagne and canapés)

Adult HK$1,080 for 2 guests (with 1 bottle of Charles Heidsieck Champagne and canapés)

All delicacies will be served on cycle and please purchase festive food and beverage program tickets in advance. For reservation and enquiries, please contact us at (852) 2802 8888 or restaurant-reservations.hk@renaissancehotels.com. Above prices are subject to 10% service charge.

California Dreamin’ at WHISK

Exclusive Wine Dinner with Napa Valley’s Robert Mondavi Winery Chef Jeff Mosher

Exclusively on one evening this autumn, WHISK proudly welcomes much accomplished culinary talent from the sunny state of California, Chef Jeff Mosher of Robert Mondavi Winery, for a down-to-earth wine dinner showcasing 5 fresh and exciting ingredient-driven dishes along with a spectacular line-up of 6 wines from one of the most influential vineyards in the New World.

The 5-course menu reads like an ode to the “Harvests of Joy” – an autobiography of the winery Founder in which Robert Mondavi describes his love for wine, food, and sharing ‘the good life’ with others – and exudes lightness of the American wine region surrounding Mayacamas Mountains and the picturesque To Kalon Vineyard.

Paired in reverse by Chef Jeff Mosher, as in designed and fine-tuned upon tasting the wine, dishes such as Slow Cooked Pork Belly with Mushroom and Butternut Squash Risotto bring out the best of the tasting notes from the pre-selected vintages, which for this occasion spread across more than 2 decades and include beautifully complex 1992 Cabernet Sauvignon Reserve as well as refreshingly crisp yet incredibly silky on the palate 2013 Oakville Fumé Blanc – a wine that earned 91 points each from Wine Enthusiast and Wine Spectator.

Carefully composed culinary showcase for the evening featuring gently Braised Beef Short Rib with Confit Garlic Potato Puree, Basil Pesto, Crispy Shallots, Tuscan Kale and Bordelaise is paired like a perfect symphony with 2012 Robert Mondavi Winery Napa Valley Cabernet Sauvignon Reserve where the toasted pine nuts in the pesto add to the umami character of the dish and fresh basil lends a herbaceous note. “The lemon in the pesto helps to create a balance with the acidity and tannins in the wine. These two things together let the fruit characteristics shine alongside the basil flavour, creating a delicious and unique match,” reveals Chef Mosher who bases his pairings on years of experience and never-ending culinary experiments.

The five-course wine dinner inclusive of 6 glasses of wine will be hosted at WHISK on November 14th, from 7pm till 10pm, at HK$890 per person (subject to 10% service charge).

WHISK, 5/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui, Kowloon
Booking Enquiries: 2315 5999 or dining@themirahotel.com and online www.themirahotel.com


Renowned for its array of epicurean delights, this month The Ritz-Carlton, Macau is plating up a selection of the most cosmopolitan dining from across Asia. From a Michelin-starred guest chef hailing from Shanghai, to a new a la carte menu with an exotic selection for meat lovers, to guest mixologist from Singapore – The Ritz-Carlton, Macau is where guests will discover Asian tastes and sophisticated food and drink experiences.

From November 22-27, Daniel Wong, Chinese Executive Chef at Jin Xuan for The Ritz-Carlton Shanghai, Pudong will be Guest Chef at Lai Heen – Macau’s highest Chinese restaurant, situated on the 51st floor of The Ritz-Carlton, Macau. Chef Wong is a Michelin-star-rated chef with more than 20 years of experience crafting innovative and authentic Chinese food for discerning palates. A Hong Kong native, Chef Wong’s cuisine is inspired by a range of cultures and disciplines, leading him to create dishes that exemplify a creative take on tradition. Guests can experience Chef Wong’s masterful preparations for themselves with a menu available for a limited time only at Lai Heen, which itself earned a Michelin star in 2017.

A new à la carte menu has arrived at The Ritz-Carlton Café, inviting Macau diners with a taste for the exotic to sample rare and delectable dishes such as skate wing with black butter, capers and assorted vegetables; the 400G Châteaubriand, flambéed in cognac tableside and served with foie gras jus; or the 1.2KG grilled Angus Tomahawk for meat lovers seeking a richly marbled cut of steak that seldom makes its way onto menus in Macau. The Michelin-recommended The Ritz-Carlton Café also has plenty of brasserie options to satiate small appetites, including the classic croque monsieur sandwich with ham, cheese and béchamel, as well as the lobster and crab baguette with Boston lobster, avocado and egg.

Sit back, relax and sip in style with The Ritz-Carlton Autumn Afternoon Tea Experience at The Ritz-Carlton Bar & Lounge. Autumnal flavors of pumpkin and squash are highlighted within the exquisite selection of savories and sweets, accompanied by scones and tea or coffee. Indulge in a warming pumpkin spiced coffee, or choose from a range of teas by Palais des Thés such as Jasmine Pearl Tea, Earl Grey Darjeeling and Rooibos with Chamomile. Nibbles in the afternoon tea experience include orange and pumpkin dream cake; butternut pumpkin, bacon and almond savory;cepes mushroom tart with brie; and many more autumn-inspired selections.

Cocktail connoisseurs can experience the mastery of guest mixologist at The Ritz-Carlton Bar & Lounge this November. From November 23-27, bartender-owner Luke Whearty of Singapore’s Operation Dagger will join The Ritz-Carlton Bar & Lounge to demonstrate his famous mixology skills behind the bar and to host a Master Class for bar professionals. Operation Dagger has just been voted amongst the World’s 25 Best Bars and ranks #6 in Asia’s 50 Best Bars. Visit The Ritz-Carlton Bar & Lounge to experience a taste of Singapore’s creative cocktail scene, right in the heart of Macau.

For more information on any of the above experiences, please call +853 8886 6868 or email rc.mfmmr.fnb.res@ritzcarlton.com.



Leading the dining scene in town with its delicately crafted Italian cuisine, the Michelin starred Tosca shares an echoing commitment for luxury craftsmanship with Salvatore Ferragamo, a name that is synonymous with the absolute finest in quality. Inspired by Salvatore Ferragamo’s latest collections, Culinary Master Chef Pino Lavarra of Tosca has designed an array of alluring afternoon tea delights presented in an elegant tea stand with a galvanized metallic finish replicating the patented “Flower Heel” design of the latest footwear collection of Salvatore Ferragamo. Exclusively available every Saturday from November 18 to December 9, the Salvatore Ferragamo Afternoon Tea is slated to blend the style, creativity and fine artistry of Italy.

The Salvatore Ferragamo Afternoon Tea is a delicious assortment of five savory items and six desserts tastefully showcased on the tea stand inspired by “Flower Heel” design. Chef Pino recreates Salvatore Ferragamo’s lightweight flower heel design from the Fall-Winter 2017 Collection in Taccofiore – crave-inducing passion fruit cookies sandwiching rich hazelnut flan cream and mellowed with the slight tanginess of passion fruit cream.

Housing layers of ingredients in beautiful hues of light pink, white, pink and fuchsia, Zeppa Multicolor draws inspiration from the design of Salvatore Ferragamo’s Vara Rainbow bag form the latest Pre-Spring 2018 collection. Layers of fresh raspberries, strawberry panna cotta, ginger cream, raspberry jelly, and blueberry panna cotta symphonize a refreshing and fruity flavor profile so light in texture to tempt every health conscious connoisseur.

Signorina Misteriosa is an edible version of the brand’s signature perfume – layers of jasmine cake, blackberry jelly and vanilla cream coated with silky smooth dark chocolate and decorated with an endearing chocolate Vara bow on top.

Vara Rainbow features a generous portion of white chocolate cream sitting on moist banana cake and highlighted with candied lemon dices. The dessert is adorned with decorative pink sugar art formed into Salvatore Ferragamo’s Pre-Spring 2018 collection Vara Rainbow bag.

 For reservations and inquiries, please contact Restaurant Reservations at (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com. For full menus, please refer to the appendix.


Salvatore Ferragamo Afternoon Tea

Venue: Tosca, Level 102, The Ritz-Carlton, Hong Kong
Time: 3:30pm to 5:30pm
Date: November 18, 25, December 2 & 9 (Saturday Only)
Price: HK$698+10% per person