PIIN Wine Restaurant to Open in Hong Kong

Over 2,000 Rare Burgundy Wines to be Available Alongside a Menu of Elevated Cantonese Cuisine

PIIN, an independent wine restaurant established by the owners of two of Burgundy’s most impressive domaines – Château de Meursault and Château de Marsannay – is set to open mid-April. 

Located in the brand-new H Code building, overlooking historic Pottinger Street and a stone’s throw from Hong Kong’s iconic Tai Kwun heritage development, the restaurant is set to become one of the city’s most impressive dining destinations.

The expertly curated wine programme focuses exclusively on wines from Burgundy, with over 2,000 pours to choose from and up to 100 by-the-glass options. With special attention paid to older large format bottles and rare vintages, PIIN aims to make Burgundy wines accessible to all.

PIIN’s impressive wine selection will be supported by a menu of elevated Cantonese cuisine by former Fook Lam Moon Chef Ming. Signature dishes such as the slow-cooked pigeon smoked with jasmine tea leaves (HK$198) juxtapose the famously silken texture of Burgundy wines, while the smoky flavour complements notes of tobacco in Rhone wines such as the 1995 Guigal Côte-Rotie La Turque.

The creative menu is best enjoyed sharing-style, with a selection of small plates also making for a delightful meal for one, or an evening snack over a special glass or two with friends, at PIIN’s expansive bar.

PIIN Restaurant
2/F Floor
H Code
45 Pottinger Street
Central, Hong Kong

Telephone: +852 2832 7123

Opening hours:

Monday – Thursday: 5.30pm – 1.00am

Thursday – Saturday: 5.30pm – 2.00am

Last order for A La Carte at 11pm

Sunday – Closed


Website: https://www.piin-hk.com/

Facebook: https://www.facebook.com/piinwine/

Instagram: @piinrestaurant

The Ritz-Carlton, Macau

Spring is the season for rejuvenation, and this year, The Ritz-Carlton, Macau is celebrating its arrival with an array of promotions that will invigorate the senses and nourish the soul. This April and May, discover a host of majestic experiences that can only be found at one of Asia’s finest and most preferred hotels, The Ritz-Carlton, Macau.

Gourmet Delicacies Blossom at The Ritz-Carlton Bar & Lounge

People travel all over the world to take in gorgeous scenes of foliage in full bloom. Now, they can also visit The Ritz-Carlton Bar & Lounge for a springtime experience like no other. Inspired by refreshing and seasonal spring ingredients, The Ritz-Carlton Spring Blossom Afternoon Tea offers gourmet delicacies expertly and artistically prepared for guests who wish to savor the vibrant flavors of spring.

Sweet dishes include Rose Water and Lychee, a tart that combines the sweet notes of lychee and rosewater with pistachio and a white chocolate chandelier on top, and Bergamot Orange Blossom, which fuses bergamot with the flavor of orange blossom in a mousse-like bavarois and encased within a white chocolate shell coated in orange Absolut. Savory canapés include Orange Gelée, Prawn and White Toast, featuring prawn marinated in tōgarashi to impart a dried chili fragrance that contrasts with tart fresh orange and sweet orange gelée, and Duck, Orange Salad on Charcoal Toast, a marriage of rich smoked French duck breast and orange salsa placed atop a delicate slice of charcoal bread. The presentations are so picturesque that guests might even find them too beautiful to eat.

The Ritz-Carlton Spring Blossom Afternoon Tea, paired with fresh coffee or Palais des Thés gourmet teas, is MOP488** per set for two persons or MOP688** with two glasses of Perrier-Jouët Champagne plus coffee or tea. 

Seasonal Inspirations at The Ritz-Carlton Café

The Ritz-Carlton Café is also celebrating the arrival of spring with a tantalizing selection of gourmet dishes that feature all the bright, fresh flavors of the season. For just MOP188** for one or MOP328** for two, guests can enjoy The Ritz-Carlton Café Afternoon Delights menu, paired with your choice of coffee or tea, in the luxurious surrounding of one of the city’s most stylish spots.  

Sample savories such as Poached Prawn, Cherry Salsa and Thai Sauce, which balances a hint of Thai-spiced prawn with salted cucumber, and the palate-cleansing Marinated Crab, Green Peas and Lemon Bread, featuring premium crab meat in a zesty combination with green peas, lemon juice, lemon zest and olive oil. Those with a sweet tooth will love Artisan Puff Pastry Twists & Dips, where guests dip delicately baked twist puff pastries into tempting Thai milk tea sauce, hazelnut chocolate and Gruyère fondue, and Chocolate Cherry with Sicilian Pistachio, which combines vanilla sponge and chocolate cherry with sought-after pistachios from the southern Italian island.

A Trio of Rejuvenating Spa Journey

Spring is a time of renewal, and ESPA at The Ritz-Carlton, Macau – recently listed as one of “2018 World’s Most Luxurious Spas” by Forbes Travel Guide – is offering a seasonal range of packages that are sure to leave guests feeling relaxed and invigorated. For a world-class spa experience followed by after-treatment gourmet refreshments, make a booking for the Spa Retreat with Afternoon Delights, valid April 1-30 from Monday to Friday, which includes a 60-minute Hot Stone Massage plus The Ritz-Carlton Café Afternoon Delights tea menu. Guests who want to look as radiant as the springtime sun can book a facial and receive a complimentary 30-minute back, neck and shoulder massage that will loosen tight muscles and alleviate tension. This package is available throughout April. Those who would like to enjoy ESPA at The Ritz-Carlton, Macau’s restorative magic at home may purchase two full-size products and receive a complimentary “ESPA Beauty in a Bag” gift.


Nighttime Heats Up this Spring with World Champion Mixologists

The Ritz-Carlton Bar & Lounge is regarded as one of Macau’s best and trendiest places to be when the sun goes down. This April and May, spots at the bar will be even more in demand when world-class mixologists Kaneko Michito and Angel Ng arrive for back-to-back residencies. Angel, co-founder of the popular PS150 cocktail bar in Kuala Lumpur and two-time champion of the famous La Maison Cointreau Competition, among others, will be at The Ritz-Carlton Bar & Lounge in April to demonstrate her extensive knowledge of the history of cocktails. In May, Kaneko takes over to showcase his artistic style influenced by the culinary arts. Kaneko is the owner and sole bartender of The Lamp Bar in Kyoto, Japan – which has been named one of the best bars in the world as well as Asia – as well as the winner of the Diageo World Class Global Bartender competition in 2015. Cocktail connoisseurs will not want to miss Angel and Kaneko’s magical concoctions at one of Macau’s best bars this spring.

There is no better place to enjoy the fun and delight of the spring season this April and May than The Ritz-Carlton, Macau. To reserve a table at The Ritz-Carlton Bar & Lounge or at The Ritz-Carlton Café, call +853 8886 6712. To book a spring package at ESPA at The Ritz-Carlton, Macau, call +853 8886 6608. For hotel reservations, please call +853 8886 6868.

Dong Lai Shun

This month, enjoy the freshness of spring and indulge family and friends with some sour and spicy delicacies. To celebrate the arrival of spring, Sze Chiu-kwan, Head Chef of Dong Lai Shun restaurant, has crafted a list of sour and spicy delicacies using Chinese vinegar, chilli, seasonal ingredients to stimulate your appetite in this spring!

Chilled Beef Fillet and Bean Jelly Noodles with Sour and Spicy Flavor – Lightly poached beef fillet is tender and juice. When served with Chef Sze’s special sauce – a mixture of lychee vinegar, finely chopped apple and chilli, the beef and the smooth bean jelly noodles are simple cool, fragrant and slightly sour and spicy. A perfect appetizer to start!

Poached Mandarin Fish with Sour and Spicy Vegetables – Chef Sze poaches the fish to perfection in fresh tomatoes and preserved vegetable soup. The meat is soft and the sauce is light and refreshing with a mild of sourness. If you fancy a meat dish, you may try Braised Mutton with Sour and Spicy Broth which mutton is exclusive to Dong Lai Shun restaurants. Mutton brisket is soft and tender; the clear soup is delicious, slight sour in taste yet very nourishing, making ones want more.

Braised Crab with Sour and Spicy Flavor in Casserole – Chef Sze uses lemongrass, ginger, shallots and chilli to make up the sauce base, then braise the crab with Zhenjiang vinegar, one of Chinese famous vinegar. The crab is meaty, sweet and succulent. It is flavorful and has a balance of sweet, savory, and heat from the chilli. Crab lovers must not miss it!

Other highlights include crunchy and juicy Marinated Sour and Spicy Flavor White Bitter Melon, flavorful Chilled Sour and Spicy Flavor Ox Tripe, refreshing Sour and Spicy Flavor Pomelo and Shredded Chicken etc.

The new sour and spicy delicacies menu is available from now during lunch and dinner periods, so indulge your family and friends soon with an refreshing gourmet meal!

Dong Lai Shun (Beijing and Huaiyang cuisine)

Address: Basement 2, The Royal Garden, 69 Mody Road, Tsimshatsui East, Kowloon

Reservations: 2733 2020

Opening hours: 11:30am – 3:00pm; 6:00pm – 11:00pm

New artisan Japanese tea set inspired by spring and cherry blossoms at Shikigiku, ifc mall

Shikigiku Japanese Restaurant at ifc mall is introducing an all-new Japanese tea set that features an elegant array of Japanese delights prepared by Japanese Chef Masayuki Goto and a selection of artisan pastries and desserts created by Chef Rachel Ngai. Indulge yourself in a scrumptious afternoon tea set along with dazzling views of the Victoria Harbour!

The relaxing gourmet journey with a theme of Spring cherry blossoms begins with the sushi made with seasonal ingredients such as Grilled Fukuiken Sawara Fish and Sakura Bean Curd with Hokkaido Sea Urchin. The savoury items also include Hokkaido Scallop with Butter Soya Sauce and Simmered Nagano Seasonal Vegetables.

Highlights of the tea set are none other than the artisan pastries and desserts delicately crafted by Chef Rachel! The enticing desserts are simply divine and may vary according to seasonality. Some of the delectable offerings include Sakura Jelly, Sakura Mochi, warm Kyoto Uncongealed Tofu and Japanese Cheese Cake and Maccha Chocolate – each creation is an individual work of art!

Priced at HK$688 for two persons, the Japanese tea set comes with a cup of roasted coffee or fine tea for each patron. A complimentary glass of champagne will be offered to each patron at the price of HK$988 for two persons. Available on Saturday and Sunday from 30 March 2019, the tea set is served from 3:00pm to 5:15pm.

Visit Shikigiku now for a relaxed afternoon tea set served in an elegant setting. Reservations may be made by calling the restaurant on 2805 0600.

Shikigiku Japanese Restaurant

Address: Podium Level 4, ifc mall, 8 Finance Street, Central, Hong Kong

Reservations: 2805 0600

Opening hours: 11:30am – 5:15pm; 6:00pm – 11:00pm

All prices are subject to 10% service charge

Free parking service available


Ignis by Linx Opens at the Heart of Lan Kwai Fong

Ignis by Linx, Hong Kong’s newest hybrid entertainment venue, has opened at the heart of Lan Kwai Fong, offering revellers a world-class clubbing experience married with delectable contemporary dining.

Combining a lounge and club space with a decadent dining room accessed via a spiral atrium staircase, Ignis by Linx, located at California Tower, is a unique venue that evolves each evening with the passage of time.

Downstairs, the innovative, intimate lounge space is defined by mesmerising LED walls that come to life thanks to a sophisticated lighting system. Guests can enjoy a range of modern classic cocktails at luxurious leather banquettes with polished marble tables or front-and-centre at the striking cocktail bar.

As the evening progresses, resident and guest DJs will take to the DJ platform, suspended at the epicentre of the atrium that connects the two floors, to cast a spell over the dancefloor as Ignis transforms into an unashamedly luxurious club setting, complete with a red laser lighting system and state-of-the-art d&b Audiotechnik sound system, offering a discerning clientele a high-octane entertainment experience on par with the world’s greatest club destinations.

Ensuring a distinctly elegant rendition of the nightclub scene, Ignis presented a series of modern classic libations created by Bar Manager Paulo Quejano and his bar team. A graduate of Paris’ AIM hospitality management school, Hong Kong-born Quejano has a keen sense on how to transform timeless cocktails so they better represent the palates of today’s contemporary club goer.

With a focus on stimulating the senses, the Ignis cocktail program gives a modern twist to classic libations, from the Mint Julep, made with bourbon, house-made syrup and dehydrated pineapple; and the Martinez, made with house-made orange and cinnamon aromatic, with Osmanthus-infused Vermouth Rosso; to an Old Fashioned made with fat-washed bourbon, peanut butter and truffle; and a modern take on the Cosmopolitan, made with orange curacao slow-cooked with raspberries, thyme and turmeric to bring back the traditional tartness.

In contrast, upstairs is a refined dining room where the inspiring modern European cuisine of Executive Chef Mark Sin is served with military-like precision. Chef Sin’s menu is designed to be shared and features subtle yet effective touches of Asia as well as the freshest locally and internationally-sourced ingredients.

A Hong Kong native, Chef Sin studied at Le Cordon Bleu in London before taking up roles at some of the world’s leading Michelin and Rosette-awarded kitchens, including Tom Aikens London, Mirabelle London, and Bo Innovation in Hong Kong. The chef is known for his minimalist yet artistic approach to presentation that delivers dishes to diners that are both beautiful and delicious.

Highlights of the seasonal menu at the Ignis dining room include morels and king mushrooms with confit egg yolk and potato puree; cold smoked tomato salad with feta cheese, tomato crumbs and kombu; and grilled octopus with kimchi mayonnaise. Also look out for the finest selection of meat cuts, including mint-crusted lamb loin served with housemade onion jam and house-fermented pickled mustard; Australian Wagyu, Korean Shorthorn and US Prime beef.

Guests can also enjoy a series of delectable desserts, ranging from white chocolate ‘Delizia’ with yuzu curd, citrus compote and sable Breton; and baked apple layers with chocolate cream and orange tonka caramel; to dark chocolate soufflé with roasted sesame and hazelnut, by talented pastry chef, Gary Wong.

This is early days for Ignis; the venue already has a soon-to-be-announced roster of international DJs that will thrill club-goers throughout the year, while the dining room will begin serving lunch in April, with a focus on power lunches for corporate diners looking for a unique locale when entertaining.

1 & 2/F California Tower, 30-32 D’Aguilar Street, Central, Hong Kong

(852) 2623 0298



Social Media:
Facebook    @ignis.hongkong
Instagram  @ignis.hk

Opening Hours 

Ignis is closed on Sunday; lunch service will commence from April onwards

Lunch Service Starts in April:          
12:00 p.m. to 3:00 p.m.        (Monday to Saturday)

Dinner Service:        
6:00 p.m. to 10:30 p.m.        (Monday to Saturday)

5:00 p.m. to 3:00 a.m.          (Monday to Wednesday)
5:00 p.m. to 5:00 a.m.          (Thursday to Saturday)

Angelo Agliano Joins The Ritz-Carlton

Chef Angelo Agliano brings over two decades of experience in culinary arts to the one Michelin-star Tosca at The Ritz-Carlton, Hong Kong as its new director.

“My vision is to grow Tosca into a culture of gastronomic excellence,” says Chef Angelo. “There is a growing appetite for Italian fine dining in Hong Kong.”

Growing up in Sicily by the Mediterranean seaside, Chef Angelo found his passion for cooking through catching and preparing fish with his father, a professional fisherman. Chef Angelo’s upbringing shaped his strengths which exemplify the umami of the fruits of the sea.

“Doing a simple dish is much more difficult than doing a complicated one,” says Chef Angelo. “My philosophy is to stay true to the original tastes and traditional recipes from my childhood and translate them into the elegance of a fine dining restaurant.”

During his prolific career, Chef Angelo has worked at a slew of the world’s most reputable and prestigious restaurants including L’Atelier de Joël Robuchon.

Since 2008, he has worked closely with culinary maestro Joël Robuchon who cast profound influences on Chef Angelo’s cooking philosophy. Starting at Joël Robuchon in Monaco, Chef Angelo quickly rose up the ranks thanks to his impeccable skills and genius. He later helped with L’Atelier de Joël Robuchon’s expansion in Asia opening both its Hong Kong and Taipei restaurants. During Chef Angelo’s tenure at L’Atelier de Joël Robuchon in Hong Kong, the restaurant garnered three Michelin stars.

In 2016, Chef Angelo decided to branch out on his own, opening his own restaurants in Taipei and Hong Kong.  Chef Angelo joined the Ritz-Carlton, Hong Kong in January 2019 as the director of Tosca. The panoramic views from Tosca overlooking Hong Kong’s cityscape remind Chef Angelo of the sea and hills of the Mediterranean coastline.

Drawing inspiration from the local produce while bringing the best of what Italy has to offer, Chef Angelo creates exciting seasonal menus every three months.

Chef Angelo’s philosophy and savoir-faire are evident in his latest seasonal dishes including Hamachi Carpaccio with Sicilian Condiment and Oscietra Caviar, Spaghetti Mancini with Sea Urchin and Fresh Wasabi as well as Lamb Shoulder and Potato with Provolone Cheese and Truffle Sauce.

With rigorous attention to detail and his own deep respect for his ingredients, Chef Angelo is a virtuoso culinary artist who creates dishes that bedazzle, excite and delight.

For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at restaurantreservation.hk@ritzcarlton.com

Greater China Club


‘A Taste of Guangdong Nostalgic Dining Experience’ 

at Chinese Dining Room Man Hing

Retro Favourites from 1960s and 70s Revived by Veteran Master Chef Brothers 

at Lai ChI Kok Dining Destination D2 Place

(14 March 2019, Hong Kong) – Greater China Club’s classic Chinese dining room Man Hing is presenting ‘A Taste of Guangdong Nostalgic Dining Experience’ from 3 – 22 April 2019. A nostalgic menu of popular Cantonese dishes from the 1960s – 70s is being curated by veteran guest chef brothers Heung Chung-Kin and Heung Chung-Tat, bringing combined experience of over 90 years in classic Guangdong cuisine.

Both in their 60s, the master chef brothers have a celebrated track record of cooking for Hong Kong’s rich and famous dating back to 1968.

Elder brother Chef Chung-Kin, 67, helmed Chinese kitchens from The Oceania Restaurant, Furama Hotel and Grand Hyatt in Hong Kong to ANA InterContinental Tokyo, Grand Bay Hotel Zhuhai and Four Seasons Macau before becoming a tycoon’s personal chef.

Younger brother Chef Chung-Tat, 60, rose to Head Chinese Chef at Great Eagle Hotel, Royal Garden Chinese Restaurant and exclusive Club Vendome at luxury Kowloon development Imperial Cullinan.

“This vintage menu is a tribute to their vast knowledge of the roots of Guangdong cuisine, with a nostalgic menu recalling beloved Cantonese specialties from a charming era before Hong Kong became a global cosmopolitan powerhouse,” said Eric Ting, Founder and CEO of Bird Kingdom Group, managing company of Greater China Club.

Guests can embark on a classic culinary journey back in time in the presentation of over 70 exquisite Guangdong favourites, from appetisers and soups to main courses, desserts and dim sum – many that once graced celebratory banquets but are rarely served today, requiring lengthy preparation and intricate skills.

Once-popular starters include Deep-fried Chinese Egg Pudding with Yunnan Ham (HK$158), Crispy Chinese Milk Puddings Served with Sugar (HK$158) and Tossed Pork Intestines with Homemade Sauce (HK$138).

Among soups, Braised Partridge Soup with Bird’s Nest (HK$188 per person) is a classic favourite combining partridge’s high nutritional value as a source of iron, selenium, vitamin B, potassium and magnesium with bird’s nest nutrients restoring health and helping chronic cases of cough and asthma. Also on the menu is Braised Fish Head Soup with Egg and Barbecued Pork (HK$148 per person); Double-boiled Winter Melon with Conpoy and Chinese Ham (HK$138 per person); and Double-Boiled Vegetarian Shark Fin Soup stuffed in Whole Pigeon (HK$488).

Traditional main course favourites from the bygone era range from Sautéed Prawns stuffed with Chinese Ham and Bamboo Shoot (HK$288) to banquet classics Signature Crispy Chicken in Traditional Method (HK$588, limited supply daily), Sautéed Pork Stomach with Olive Kernel and Bell Pepper (HK$298, limited supply daily) – a classic test of slicing technique selecting most tender sections of eight stomachs per dish.

Braised Pomelo Peel with Shrimp Roes (HK$188) has a uniquely soft, melt-in-your-mouth texture; and rare Braised Dried Giant Garoupa Skin with Thick Sliced Abalone in Oyster Sauce (HK$488, limited supply daily) is a tradition from Manchu Han imperial feasts, cooked with precious dried giant garoupa skin from Malaysia that costs over HK$50,000 per 9kg.

1960s and 70s specialties extend to Sautéed Soft Shell Turtle Skin with Green Bell Pepper and Celery (HK$368); Deep-fried Caul Fat Rolls Stuffed with Shredded Pork and Eel (HK$188); Steamed Fresh Crab Claw in Superior Soup (HK$288, limited supply daily); Pan fried Shrimp Toast in Traditional Style (HK$288) and Braised Vegetarian Pockets Stuffed with Mushrooms and Vegetables (HK$168).

Main dishes extend to Sliced Noodles with Crabmeat in Superior Soup (HK$88 per person), a Guangdong classic using deep-fried diamond shaped wonton wrappers; Fried Rice Noodles with Pork Liver, Barbecue Pork, Pork Stomach, Fish Maw and Chicken Kidney (HK$188); and Egg Noodles with Shrimps, Sliced Pork, Fish Maw, Squid and Barbecued Pork in Soup (HK$188).

Among classic Guangdong dim sum are Steamed Buns Stuffed with Chicken, Black Mushrooms, Barbecued Pork, Shrimps and Salty Egg York (HK$68); Steamed Seafood Dumpling Stuffed with Superior Soup (HK$88 per person); Steamed Shrimp Dumplings with Chinese Celery (HK$68) or Steamed Shrimp Dumplings with Bamboo Shoot (HK$66); and the street-food staple, Pork Lard Buns in Traditional Style (HK$58).

Completing the traditional menu are beloved retro desserts – from Cantonese Sponge Cake (HK$48) and Red Bean Rice Flour Pudding (HK$48) to Baked Egg Custard Pudding with Sago and Lotus Paste (HK$48).

Greater China Club’s ‘Classic Guangdong Nostalgic Dining Experience’ continues a tradition of inviting guest chefs to showcase novel, authentic and exquisite regional Chinese cuisine, following previous presentations by star chefs from Beijing, Hangzhou and Chaozhou.

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.

For enquiries or reservations, please call (852) 2743-8055.  For more information, please visit www.greaterchinaclub.com or www.facebook.com/GreaterChinaClubHK.

Pivo Czech Bar introduces a series of refreshing European delights


Dutch Baby Pancake and Desserts

Who says healthy dishes cannot be served in a bar? Pivo Czech Bar Executive Chef Sai Hsu is adding various refreshing items in the latest A La Carte menu, so you can enjoy a guilt-free feast during lunch, tea or brunch time! Irish Crab Meat and Soba Noodle Salad ($118) is the colourful salad with Japanese influence. Juicy Irish crab meat and soba noodle are mixed with a citrusy yuzu sesame dressing for an attractive scent. Avocado, edamame, boiled egg, sunflower seed are also added for extra crunchiness. Pomelo Shrimp Salad ($125) is the appetizing duo of fresh pomelo pulps and shrimp meat, with the chilli coriander sauce to give an oriental touch. Nutritious bits like kale, coconut and capsicum are also included! Fresh Fruit Salad ($115) is the assortment of orange, green apple, watermelon and pineapple all in one bowl! Each bite is full of freshness with the cider honey dressing, dried cranberries and candied pecan.

Apart from the refreshing choices, the all-time favourite Eggs on Toast ($70) is also your brunch buddy! Spend your relaxing afternoon with this heart-warming dish! For the eggs you may choose: poached, sunny side up or scrambled; while the toast you may pick from: sourdough, multigrain or croissant. You may also order add-on items for extra delight: extra egg ($15), roasted tomato or wilted spinach ($20), roasted mushroom ($20), avocado or sausage or thick-cut bacon ($28), pancetta ($30), crab meat or smoked salmon ($35).

Soft Shell Crab Croissant ($145) is the indulgence of crispy soft shell crab, shredded grilled eel, fried egg and chorizo crumb all combined inside a buttery croissant! The sides include arugula salad, pickled cucumber and chipotle mayo to add a little spiciness. Classic Monte Cristo Sandwich ($102) is the stack of bread, Prague ham and Swiss cheese toasted to perfection with a poached egg on top! The melting cheese with egg yolk sauce is simply divine! The energy-boosting Greek Yogurt Oatmeal Bowl ($88) is made with homemade granola, fresh fruit and rich honey.

Another new star in the menu are the Dutch Baby Pancakes! The fluffy pancakes baked in a pan, along with luscious toppings are irresistible! Classic Dutch Baby with lemon, honey butter and vanilla gelato ($78) is the best pick to savour its buttery and mildly sweet mouthfeel! Blueberry with homemade granola, Grand Marnier and mascarpone cream ($88) is the not-to-be-missed item for berry-lovers! The fragrant orange liqueur brings contrast to the sweet berries! In Cinnamon Apple Dutch Baby with homemade granola and salted caramel gelato ($88), the crunchy granola and cinnamon apple slices are the perfect match with a scoop of salted caramel gelato!

Apart from the Dutch Babies, Matcha Lava Cake with red bean and vanilla gelato ($68) is another great recommendation! Want more icy treats? Get more scoops of our daily flavours of 2/3 Dolci Gelato ($35 per scoop)!

An Urban Oasis: Mint & Basil Restaurant

Beloved for the fresh and delicious range of classic Thai and Vietnamese specialities of its first location in Soho East, Mint & Basil now celebrates its second opening, in Tung Chung, with a spacious outdoor area surrounded by herbs and waving palm trees.

Operated in Hong Kong by the multi-brand Uppal Hospitality Group, Mint & Basil joins the group’s other culinary institutions, including modern Indian restaurant Jashan (the first Indian restaurant in Hong Kong to be mentioned in the Michelin guide), JoJo and more. 

An urban oasis for outdoor lovers, secluded within a vertical herb garden punctuated with sprouting basil and mint plants, Mint & Basil’s second location welcomes families, friends and even four-legged companions to unwind and relax in its spacious and sophisticated secret garden. The new restaurant’s main dining room is bathed in golden light from banks of suspended pendant lamps, which illuminate wooden floors and walls graced with soothing pastel patterns, an aesthetic complemented by an authentic Southeast Asian street food market mural and a standalone wooden bar that serves beers, cocktails, wines and spirits.

Mint & Basil’s menu is curated by Thai Executive Chef Saksit, and comprises MSG-free Thai and Vietnamese classics boasting fresh flavours and quality ingredients, including Angus beef and house-made sauces and condiments, making it perfect for both meat lovers and vegetarian guests. All-time favourites include the Tom Yum Soup; Thai-style Shrimp Sashimi; Thai-style Pan-seared Scallop with Lychee Salad; Char-grilled Whole Squid; Roasted Chicken with Black Pepper; Pho Bo; and Pad Thai. Other highlighted dishes include Char-grilled Minced Beef in Betel Leaf (remember to add more sauce to enjoy with each bite); Fish Maw Soup with Crab Meat; Lamb Shank Curry; Braised Beef brisket with Flat Rice Noodles; and Mango Sticky Rice with three different flavoured sticky rice balls.

These fresh and vibrant comfort dishes are designed to pair perfectly with the bar’s selection of beers and cocktails, and the labels of Mint & Basil’s curated wine list.

Mint & Basil Tung Chung is situated just five minute’s taxi ride from Tung Chung MTR station at Shop K, G/F Seaview Crescent, 8 Tung Chung Waterfront Rd, Tung Chung and has a capacity of 150 guests with an al fresco dining option. The venue is also pet-friendly. Open daily from 12 pm till 10:30 pm. For reservation, please call (852) 2762 8077 or (852) 2762 8099.
Address :
Shop K, G/F, Seaview Crescent, 8 Tung Chung Waterfront Road, Tung Chung

(852) 2762 8077;  (852) 2762 8099

Whatsapp Reservation:
(852) 6162 5651

Monday to Sunday from 12:00 pm to 10:30 pm 

Indoor Dining Room: 50 guests
Alfresco Terrace: 100 guests (pet-friendly)


Bellbird Dining + Bar Launches Weekend Brunch Menu!

Casula Powerhouse Arts Centre’s in-house dining destination Bellbird Dining + Bar has launched a brand new weekend menu crafted from their signature farm-to-table approach, with elevated takes on old favourites sitting alongside contemporary culinary creations.

With the recently-completed al fresco dining area, Casula Powerhouse is the perfect weekend destination to experience cutting-edge food, arts and culture. Sydneysiders can catch up over brunch with loved ones while enjoying the breeze on the banks of the Georges River, with a jam-packed feast of thought-provoking exhibitions, theatre and music awaiting inside.

In true Bellbird fashion, the seasonal brunch menu is an ever-evolving showcase of contemporary classics with hyperlocal produce. So you can expect only the freshest seasonal ingredients with those poached eggs – whether they’re with salmon rillettes, charred asparagus and sourdough; topping Tasmanian smoked salmon, charred corn, and radish; or with confit field mushrooms, prosciutto and rye.

Those with a sweet tooth can hoe into the likes of indulgent French toast, with brown sugar, Baileys, and Kahlua served with blueberries and double Cream; and there’s always plenty for vegetarians to love too, like a creamy free range mushroom omelette with shaved zucchini and pickled fennel, or a stunning haute cuisine-inspired falafel and roasted cauliflower, with yogurt and pickled onions.

“It’s finally here! Book your friends and family in for a languorously long brunch, and of course don’t forget to pop inside and catch a bit of culture afterward,” said CPAC Director, Craig Donarski. “Due to popular demand, we’ve expanded capacity and opened up a funky new outdoor awning area offering the perfect al fresco experience – plenty of natural light, and open enough to feel that awesome riverside breeze, plus inbuilt heating to keep you cozy in the winter months.”

“It’s been a huge first year for Bellbird, and so it’s only fitting that to celebrate our first birthday, we’re shaking things up with a new menu, mind-blowing new flavours and a fantastic new area for people to come together, and eat some ridiculously good food,” he said.

“High-quality, seasonal produce makes all the difference between a good brunch dish and an incredible one, where you can truly taste every flavour and texture, from the ooze of a freshly poached egg to the distinct crunch of asparagus,” said Bellbird Head Chef Federico Rekowski. “We can’t wait for everyone to try the new menu, served with excellent coffee by Melbourne bean specialists DC Roasters.”

Lovingly tended to by full-time gardener Lauren Booth, the Kitchen Garden provides a whopping 60% of produce to the kitchen. The Garden’s rotating roster includes a wide variety of organically-grown seasonal crops, from tomatoes and carrots, to zucchinis, beetroot, lettuce, shallots and beans.

Bellbird Dining + Bar

Opening Hours: 9-3pm weekdays / 9-2pm weekends
Website: http://www.casulapowerhouse.com/visit/bellbird-dining-and-bar
Facebook: www.facebook.com/bellbirdatcasulapowerhouseliverpool
Contact: (02) 9824 1121