COAST Beach Club & Bistro ensures fish lovers indulge in ocean’s bounty this March and onwards with many fantastic fish dishes from “Oh-Fish-Cially”. The ever-popular promotion adds to the venue’s already renowned dinner menu a new selection of fish – all fresh from the sea to your table.

All the following Tuesdays from March onwards, COAST Beach Club & Bistro at Centara Grand Beach Resort & Villas Hua Hin invites diners to enjoy one of the most mouth-watering fish spreads from the ever-popular promotion Oh-Fish-Cially. The dinnertime menu features some of the finest fish variety, presented with a choice of whole fish as well as a fillet. Salmon, Sea bass, or snapper, take a pick of your freshest fish of choices, choose your preferred cooking style of cooking, and pair it with your favourite sauce and, of course, delicious side dishes. Also on the endless evening is Chef’s spread of buffet salads to accompany whichever Oh-Fish-Cially dish you choose – all making sure your dinner is even more invigorating.
Bring along everyone and enjoy a delightful evening at COAST Beach Club & Bistro with the Oh-Fish-Cially selections – served with your choice of classic sides and sauces, as well as a freshly-made salad spread. The bistro guarantees one of the best dining al fresco restaurants in Hua Hin.
Oh-Fish-Cially at COAST Beach Club & Bistro
Available every Tuesday for dinner from 19.00 to 22.00 hrs.
Prices start from Baht 490++.
For more information or reservations, please call +66 (0) 3251 2021.

Alila Seminyak – Seasalt Bids Goodbye to Yellowfin & Bluefin Tuna Over Unsustainable Fishing

Since its opening, Seasalt at Alila Seminyak has been strongly committed to sourcing seafood that is wild-caught and sustainably harvested from the waters of Indonesia. In line with this commitment, Seasalt partners with Bali Sustainable Seafood, a local social enterprise that provides high-quality seafood that is sustainably fished.

Driven by the world’s appetite for tuna, overfishing in the Indian Ocean is damaging the ocean’s ability to sustain tuna populations, especially of yellowfin tuna. Recent reports state that the yellowfin tuna forms a significant portion of the annual tuna catches in the Indian Ocean, around 42 percent. Therefore, it has been recommended that tuna fishing be reduced by 20 percent to hopefully allow tuna stocks to recover in the next five years.

Through its action, Seasalt hopes to contribute to restoring a sustainable future for tuna, the world’s most favourite fish, particularly its most threatened species. Although yellowfin and bluefin tuna will no longer be on its menu, Seasalt has nevertheless prepared a sustainable replacement using skipjack, a local fish sustainably harvested directly from the waters around Indonesia.

Send Noods!

Chilli Fagara Sends Noods in the Form of HOT N’ MEEN – A New Delivery-only Brand

From the masterminds behind Chilli Fagara, Hong Kong’s Sichuan mainstay, comes HOT ‘N’ MEEN – a delivery-only noodle concept worth drooling over.

The tongue-in-cheek name simultaneously pays homage to Chilli Fagara’s spicy legacy and makes its offering clear with the use of ‘meen’, the Chinese word for noodles. Yup, that’s right — HOT ‘N’ MEEN’s carbs come onlyin the form of long, tender knife-cut noods.

Diners can opt for fiery items like Noodles with Pork and Vegetable Dumplings in House-Made Sichuan Chilli Sauce (HK$78), Mouthwatering Chicken Noodles in Chilli Sauce (HK$78), topped with peanuts and coriander, or go nuts for good ol’ Dan Dan Noodles (HK$68), served either with minced pork and dried shrimp in a spicy peanut broth, or as a vegetarian option.

Those with milder cravings will enjoy the Soup Noodles with Stir Fried Lamb and Chinese Leek and Ginger (HK$78), aromatic Braised Five-Spice Sliced Beef Soup Noodles (HK$78) or Braised Sliced Pork Noodles with Wood Ear Mushrooms and Egg in Thick Gravy (HK$78).

A neat range of moreish appetisers (all HK$30) include Bean Sprouts with Sichuan Sauce, jewel-like Jade Vegetables with Sesame Oil and Crunchy Wood Ear Mushroom Salad. Select appetisers are available, in combination with a noodle dish, for HK$98 as part of HOT ‘N’ MEEN’s seven-days-a-week set lunch.

With ten slurp-worthy bowls to choose from, HOT ‘N’ MEEN is sure to satisfy any appetite. Available from noon until 10:30 pm, it is perfect for an office lunch, hungover indulgence or late-night hankering for those lucky enough to live in Admiralty, Central, Mid-Levels, Sheung Wan or Sai Ying Pun.

HOT ‘N’ MEEN will be available exclusively via Deliveroo from early March.


Savoury Afternoon Tea at The Langham

To celebrate the vivacity of spring, The Langham, Hong Kong is re-launching the scrumptious The Langham Savoury Afternoon Tea after its first successful debut back in 2015, tailored for diners who do not have a sweet tooth.

Unlike traditional sweet-oriented afternoon tea sets, the hotel’s Culinary Director Cesare Romani aims to impress savoury cravers with a fresh seasonal twist to Palm Court’s iconic teatime tradition. “We observe that afternoon tea patrons are not necessary a big fan of sweets, and diners are more health-conscious nowadays. Bringing the savoury afternoon tea back at Palm Court celebrates healthy lifestyle, offers an alternative option for our guests while elevating the delectable creations and the exquisite dining experience in the elegant setting.”

Indulge in an enticing array of savoury delicacies served on the classic three-tier silver stand with an unusual green start. The artistically-presented Vegetable Garden features colorful baby carrots, carrot purée and black olive. The middle tier includes a traditional British Mini Beef Pie, creamy Duck Liver Terrine with toasted brioche, fig and red wine compote and the ultra-refreshing Mini Lobster Roll with lemon mayo and remoulade. Other highlights are Puffed Baguette with caviar, smoked salmon and sour cream, Voul-Au-Vent with green asparagus, quail egg and black truffle as well as the exotic Sicilian Arancini with Green Pea, Mozzarella and Tomato crafted by the Italian chef.

The tea set also comes with warm selection of plain and bacon & cheddar cheese scones from Palm Court’s very own bakery, served along with Devonshire clotted cream, strawberry jam and rose preserve.


Complete the afternoon tea on a sweet note with the Palm Court’s signature Mango Mille-Feuille, featuring caramelized layers of flaky puff pastry with vanilla diplomat cream and mango.

The afternoon tea set is paired with a selection of refreshing mixed floral tea such as Palm Court Exotic Blend tea and English Flower Blend. Priced at HK$398* for one person and HK$688* for two, the set is available from 15 March to 31 May 2020. Every dine-in for a set of two can enjoy an extra complimentary tea set for one, exclusively available for online bookings with full prepayment. Guests can upgrade the afternoon tea experience at HK$120 per person with 2-hour free flow Prosecco. For online bookings, please visit: http://bit.ly/35VXSPP

The Savoury Afternoon Tea at Palm Court is served on weekdays from 3:00 to 5:30p.m., and on weekends and public holidays in two sittings, from 2:15 to 4:15p.m. and 4:30 to 6:30p.m.

*All prices are subject to a 10% service charge.

For reservations or enquiries, please call 2132 7898 or email tlhkg.fbservicecentre@langhamhotels.com.


Red Lobster brings its widely sought after Crabfest menu to Hong Kong this month, to celebrate National Crab Meat Day which falls on 9 March. There is no need to be crabby, as the special menu puts forward five exquisite crab dishes, available for guests to enjoy throughout the month.

The abundant Crab Lover’s Dream (HK$298) features wild-caught snow crab and king crab alongside creamy crab pasta and is perfect to share with friends and family. Moreish crab dishes feature in the form of mouth-watering Pan Fried Crab Cake (HK$128/half, HK$238/full) and Crab Stuffed Salmon and Shrimp (HK$158), and diners will be pinching one another for the last bite.

Red Lobster’s limited-edition Crabfest® Surf and Turf (HK$358) is guaranteed to be popular, featuring grilled ribeye steak and snow crab, with delicious jumbo lump crab. Because no visit to Red Lobster is complete without a lick of lobster, the Crab, Shrimp and Lobster Dip (HK$108) serves the succulent crustacean in a dish sure to be adored by all seafood lovers.

The Crabfest menu will be available from 9 March to 22 April.

Red Lobster Hong Kong is located at 8 Cleveland St, Causeway Bay, Hong Kong. To make a reservation please call +852 2261 2996 or visit Chope. For more information, please follow Red Lobster’s Instagram and Facebook @redlobsterhk.

Tokyo Milk Cheese Factory Afternoon Tea at GREEN at Hotel ICON

Hong Kong’s gourmands no longer have to travel to Japan to indulge in heavenly cheeses and decadent dessert creations made with legendary Hokkaido milk and cream. Due to popular demand, industry innovator Hotel ICON is extending its Tokyo Milk Cheese Factory Afternoon Tea at GREEN to 31 March 2020 along with a brand new menu featuring new items, such as the Hokkaido Cheese Soft Serve Ice Cream and limited edition Tiramisu Cake.

Featuring the famed Tokyo Milk Cheese Factory’s most sought after desserts and snacks along with an exclusive menu created by Hotel ICON’s esteemed Pastry Chef Danny Ho, this distinctive teatime experience is a must-try for dessert and cheese aficionados from around the globe.

The sunlit dining room at GREEN, flanked by the city’s largest indoor vertical gardens is the ideal locale to host three months of divine indulgence, running through 31 March 2020.

Diners may begin with their choice of house made lemonade, gourmet illy Coffee or fine TWG Tea, before feasting on a basket of Hotel ICON’s Traditional Scones with Clotted Cream and Jam. A bountiful spread of Tokyo Milk Cheese Factory sweet treats follow including highlights such as the Assorted Tokyo Milk Cheese Factory Cookies, Milk Cheesecake made with French cream cheese and Hokkaido milk,Tiramisu Cake, Japanese Rice Pudding with Tropical Mango, and the Cow Cow Puff—a tantalising puff pastry shell made of camembert cheese cookie dough, baked to golden perfection, and generously filled with a distinctive cream cheese blend of Hokkaido mascarpone, camembert, and specially selected fresh cream—a richly alluring creation that is a must-try for cheese lovers. The limited edition Tiramisu Cake consists of fluffy cocoa sponge cake soaked in coffee syrup, layered with Tiramisu cream freshly made from premium Hokkaido mascarpone and French cream cheese, and gently wrapped in a perfectly moist crêpe.


Diners can then indulge in savoury highlights like Crispy Cheese and Tomato Dip, Chicken Teriyaki on Toast and Roasted Eel on Toast, before completing the luscious and luxurious afternoon tea experience with unlimited Signature Tokyo Milk Cheese Factory Hokkaido Cheese Soft Serve and heavenly free-flowing swirls of the Hotel ICON exclusive Yuen Yeung Soft Serve Ice Cream.

Tokyo Milk Cheese Factory Afternoon Tea

Period: From now until 31 March 2020
Time: First Seating: 3:00pm – 5:00pm

Second Seating: 5:00pm – 7:00pm



GREEN, G/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong
Menu: Click here to view full menu
Prices: HK$328 per person | HK$598* for two people

*Prices are subject to a 10% service charge

Enquiries: (852) 3400 1300 or book.restaurant@hotel-icon.com
Reservations: https://dining.hotel-icon.com/en/reservation/?&rid=108


New Pop Up Restaurant on the Beach at Dusit Thani Maldives

Dusit Thani Maldives, a luxury Thai-inspired resort on Mudhdhoo Island in Baa Atoll, is ready to revitalize the tastebuds of visiting foodies by presenting La Parrillada, a new pop-up restaurant on the beach serving a tantalizing spread South American cuisine, including Argentinean-style kebabs, Peruvian Ceviche, Chicken and rice soup, and more exotic fare.

Open twice a week, on Mondays and Fridays from 7pm onwards, the pop-up restaurant’s four-course menu focuses on the freshest catch of the day, the finest imported meats, and the tastiest seasonal vegetables to offer something for carnivores and vegetarians alike – all made following traditional recipes.

Highlights include Avocado, mango and tomato infused with Peruvian ají panca and ají amarillo finished with fresh jungle lime and coriander; a choice of Grilled prawn, scallops and lobster, or beef, lamb or chicken, presented on a hanging kebab and served with arroz con frijoles negros (rice with black beans); and Grilled seasonal root vegetables, fried plantain and a trio of sauces (Chimichurri, yellow Peruvian sauce, spicy-sweet mango tango). The set menu starts at USD 65 USD ++ per person. A separate drinks menu offers a curated selection of fine wines and unique cocktails starting from only USD 8 ++ per glass.

Thomas Weber, General Manager of Dusit Thani Maldives, said: “South America has a rich culinary heritage that has been passed down through generations, and at La Parrillada our chefs take diners on a unique voyage to explore the incredible tastes and diversity of the continent’s food. The unique setting on the white sandy beach is fabulous and allows diners to have a hugely enjoyable dinner with family, friends or loved ones”.
Located just 35 minutes by seaplane from capital city Malé, and 10 minutes by speedboat from Dharavandhoo Domestic Airport in Baa Atoll, Dusit Thani Maldives comprises 94 villas and residences, along with three restaurants, two bars, and Dusit’s signature Devarana Spa. The resort is surrounded by a rich house reef, white sandy beaches



Michelin-starred Yat Tung Heen Launches Best Dim Sum Deal in Town

Over 30 Exquisite Options at One Special Price

Eaton HK’s prestigious Chinese restaurant, Yat Tung Heen, has been awarded One Michelin-Star for the fourth consecutive year in the new MICHELIN Guide Hong Kong Macau 2020. This accolade once again recognises Yat Tung Heen’s acclaimed status among Cantonese restaurants in Hong Kong.

To celebrate the win, Yat Tung Heen is dishing out the incredible The BIG DIM SUM Deal! Guests can enjoy over 30 hand-made dim sum, all priced at only HK$38.
Options include classic dim sum such as Steamed Fresh Shrimp Dumpling, Steamed Pork Dumpling with Fresh Scallop and Steamed Seafood Dumpling with Conpoy and Vegetable, to modern innovations like Steamed Rice Rolls with Crispy Spring Roll and Prawn, Deep-fried Custard Buns with Egg Yolk and Deep-Fried Taro Puff with Assorted Seafood. Guests must also try dim sum made with Yat Tung Heen’s world-famous signature barbecued pork, including Steamed Rice Rolls with Barbecued Pork, Baked Barbecued Pork Bun and Baked Barbecued Pork Puff Pastry with Walnut.

Those wanting to indulge themselves further may prefer the decadent and flavourful Steamed Fresh Lobster Dumpling (HK$78) or Baked Chicken Puff Pastry with Whole Abalone (HK$78) from Yat Tung Heen’s  Chef’s Recommendations.

is available from today until March 31, 2020, every Monday to Friday from 11am to 3pm.

For reservations, please call +852 2710 1093 or email us at yattungheenhk@eatonworkshop.com.
*All prices are subject to a 10% service charge
Yat Tung Heen
Address: B2, Eaton HK, 380 Nathan Road, Kowloon
Tel: (852) 2710 1093
Opening hours: (Mon – Fri) 11:00 – 15:00 / 18:00 – 22:00; (Sat, Sun and Public holidays) 10:00 – 15:00 / 18:00 – 22:00


Dine with Ease of Mind at Modern Australian Restaurant Hue

Located at a landmark harbourfront location at the Hong Kong Museum of Art in Tsim Sha Tsui, Hue, the latest in a series of innovative culinary concepts by leading hospitality group Woolly Pig Hong Kong, combines breath-taking Victoria Harbour panoramas with exquisite modern Australian cuisine. This spring, as flu viruses cause panic across the region, the team at the 5,000 sq. ft. Hue is focusing its efforts on delivering diners enhanced levels of sanitation paired with immune system-fortifying dishes by Australian Executive Chef Anthony Hammel.

The first focus is to ensure diners are entering into a germ-free environment, with hand sanitiser stations set up at the entrance of Hue. A key element of Hue’s interior design also lends itself to a safe environment for diners. Tables at Hue are some of the farthest apart in the city, ensuring both privacy and a hygienic buffer for guests.

To ensure strong immune systems that can fight off illness, meals start off with a complementary immune-boosting juice shot upon the guests’ arrival. The timeless combination of fresh beetroot and ginger juice ensures sufficient vitamin delivery and bolsters the body’s natural defences before diners begin their meal.

Hue’s menu is laced with healthy, balanced dishes, some of which are new additions. These include confit Australia Spanner crab with almond cream, grapes and pickled hibiscus; grilled Spanish octopus with charred and pickled eggplant and fresh mint; Australian striploin served with burnt carrot puree, trumpet mushrooms and fermented Shimeji mushroom; and house-made fig leaf ice cream, with nutrient-packed rhubarb, fermented strawberry jelly and buckwheat crumble.

In addition, the restaurant has introduced a selection of vegetarian dishes, each packed with the goodness of mother nature, to ensure healthy guilt-free dining.

The healing powers of tea have long been heralded in Eastern culture, and Hue taps into that rich heritage with an extensive selection of artisan fruit and herbal tea blends from Hong Kong boutique tea company TeaCha. The range includes Earl Green, a balanced blend combining the classic bergamot orange peel style with green Japanese sencha; Blueberry Muffin Rooibos, a rooibis tea blended with blueberry to boast a fruity aroma with the added benefit of Vitamin C; and Persimmon Peach, with delivers a naturally sweet finish on the palate. Hue’s team is also trained by TeaCha’s dedicated tea sommelier to ensure each pot is made with precision and reverence to the beverage’s healing attributes.

Dine with ease of mind, Hue also features two private dining rooms, which each cater up to 12 diners. Groups of eight or more are able to book in advance (subject to availability) to dine in one of these private dining rooms without a minimum spend.

New Dishes and Cocktails at Ruam Thai Bar & Eatery

From Drinks, to Appetisers, to Craveable Desserts, Ruam Gets a Flavour Injection

Ruam, Hong Kong’s popular Thai bar and eatery has bolstered its craveable menu of Thai market favourites, with all-new, creative drinks and dishes.


Making the most of the cold weather catch, Pla Muk (HK$98) fried squid tentacles with green peppercorns, tamarind and chilli sauce joins the menu alongside made-from-scratch Tod Man Plafish cakes (HK$88) seasoned with red curry and kaffir. The flavoursome seafood snacks are ideal for enjoying alongside new cocktails like the One Night in BKK (HK$88) made with tequila, triple sec, chilli, lime, mango, fresh orange juice, mint leaves and a captivating chilli rim, or the spice-soothing Lima Coco (HK$98), featuring rum, lime, toasted coconut and cooling pandan. The fiery and fragrant Nam Tok (HK$148) hanger steak with fresh herbs is perfect scooped up with a ball of homemade sticky rice, or enjoyed on its own as a healthy meal for one. The violet-hued Oh Noo (HK$98) made with ink gin and kaffir is a perfect partner for this ultra-flavourful dish.

Those looking for a plentiful sharing dish will enjoy two new sea bass dishes. The grilled whole sea bass, Play Yang Smun Prai (HK$338/mp) is made with lemongrass, palm sugar and lime — a clean and lean meal that makes the most of fragrant ingredients. The indulgent Pla Tod Smun Prai is deep-fried sea bass, generously topped with chilli, ginger, mint, lemon leaves, lemon grass, roasted peanuts, lime, dried chilli, shallots and tamarind sauce. This incredible dish is as bright as it is flavourful — a next level Thai dinner for only HK$398 which feeds up to four.


Already famous for its incredible mango sticky rice, Ruam fans have two more reasons to swing by for something sweet. The traditional Janom Tom (HK$68) homemade coconut pudding is the perfect balance of sweet and savoury — a warm dessert fit for al fresco dining. The Banana Roti (HK$88) brings together caramelised banana, freshly made roti, creamy coconut ice-cream and chocolate sauce. Cut up into bite sized squares, this is one for the group, although no one would judge a one-man take down of this epic sweet.

For bookings contact hello@ruam-thai.com or call 3160 8535