T’ang Court at The Langham Hong Kong Awarded Three Michelin Stars for the Fifth Consecutive Year


The Michelin Guide Hong Kong Macau 2020 has once again crowned T’ang Court at The Langham, Hong Kong with three Michelin stars for the fifth consecutive year.


Offering a fine selection of authentic Cantonese delicacies over the years, T’ang Court has been a Michelin-starred restaurant since 2009 when the guide first launched in Hong Kong and Macau, and has retained its three Michelin-starred status since 2016.


Chinese Master Chef of The Langham, Hong Kong, Kwong Wai Keung who has been in T’ang Court since it opened in 1988, and Executive Chef of T’ang Court, Wong Chi Fai who has been with the restaurant for nearly two decades have led the team in maintaining the highest culinary standards and in achieving this coveted recognition in addition to numerous international culinary awards.


T’ang Court creates authentic Cantonese cuisine using the freshest and finest seasonal ingredients; favourite signature dishes include the Stir-fried Fresh Lobster with Spring Onion, Red Onion and Shallot, Baked oyster with port wine as well as the Baked Stuffed Crab Shell with Crab Meat and Onion.


“Our service team led by Danny Chan, Director of T’ang Court Operation plays a crucial role in T’ang Court’s success. Not only are we recognized for our sophisticated Cantonese cuisine, but what creates a memorable dining experience is the exceptional and personalised service our service team delivers consistently, “added Murray.


The restaurant also celebrates another globally recognised award with the recent unveiling of LA LISTE 2020 in Paris. T’ang Court retained its high ranking on the list of top 1000 restaurants in the world with a remarkable score of 96 out of 100. It has also been rated one of the top five restaurants among the 126 establishments in China shortlisted by the platform.


In the spirit of celebrations, T’ang Court is delighted to present new Lunar New Year specialties where highlights include Pan-fried Semi-dried Oyster Filled with Shrimp Paste, Bamboo Fungus Roll Filled with Shrimp Paste and handcrafted dim sums such as Baked Pastry Filled with Bird’s Nest, Mixed Seafood and Coriander, Golden-fried Diced Shrimp, Chicken and Black Mushroom Dumpling and Steamed Shrimp and Chinese Celery Dumpling topped with an edible golden leaf, available exclusively from 25 to 31 January 2020.


Auspicious homemade puddings (savoury Turnip Pudding, Taro Pudding and the sweet New Year Pudding) created using authentic traditional recipes are the perfect festive delights to enjoy with the family or as gifts to usher in the Year of Rat.

Chinese New Year Celebrations at Michelin-Starred Ming Court

Festive Puddings:

This year, Ming Court’s culinary team introduces the new Kumquat & Tangerine Peel Pu’er Tea Chinese New Year Pudding, and the all-time favourite Abalone, Conpoy, Air-Dried Preserved Meat & Turnip Pudding and Coconut Chinese New Year Pudding.

Kumquat & Tangerine Peel Pu’er Tea Chinese New Year Pudding
Original price: HK$268
Early bird special discount (purchase from now until 5 January 2020): HK$228

Using the Kumquat and tangerine peel Pu’er tea as key ingredients, the pudding gives a lingering and aromatic aftertaste with a hint of refreshing sweet and sour taste of citrus fruit.

Abalone, Conpoy, Air-Dried Preserved Meat & Turnip Pudding

Original price: HK$298
Early bird special discount (purchase from now until 5 January 2020): HK$253

Savour an authentic taste of New Year with Turnip Pudding including premium conpoy, air-dried preserved pork and radish. This classic pudding has been designed with carefully weighed and apportioned ingredients to infuse a rich flavour of shredded radish into every bite.

Coconut Chinese New Year Pudding
Original price: HK$248
Early bird special discount (purchase from now until 5 January 2020): HK$210

Symbolising good luck, this classic treat is a must in the New Year. The smooth and chewy pudding contains a rich flavour of coconut which is perfect to steam or pan-fry.


The auspicious Chinese New Year Puddings are available to order from now until sold out. For orders of 30 boxes or more before 5 January 2020, guests may enjoy an extra discount.

For orders, please click here, complete the order form and email to mingcourt@cordishotels.com. Or order online to enjoy the early bird discount offers. For enquiries, please call (852) 3552 3301.


Spring Dinners and New Year Feasts:
Executive Chef Li Yuet Faat and his team have also prepared a luxurious Cantonese feast for guests to celebrate the beginning of another successful year.


Enjoy festive culinary temptations with Chinese New Year dim sum specials including Baked Whole Abalone and Diced Chicken Crip Puff Pastry (HK$68/ piece), Pan-Fried Yunnan Black Truffle and Assorted Mushroom Bun (HK$88/3 pieces) and Steamed Rice Noodle with Pork Tongue and Spare Rib in Black Bean Sauce (HK$88), available for lunch from 24 January to 2 February 2020.


Chinese New Year delights such as Whole Abalone with Fish Maw, Sea Cucumber, Shiitake Mushroom, Dried Oyster, Conpoy and Lettuce Braised in Clay Pot (HK$1,088); Baked Stuffed Sea Whelk with Parmesan Cheese in Portuguese Sauce (HK$188); and Stir-Fried Fish Maw and Shrimp (HK$508) should not be missed. Menus are available for both lunch and dinner from 24 January to 2 February 2020.

Ming Court bookings may be made at +852 3552 3028 or on cdhkg.restaurants@cordishotels.com.

* Prices are subject to a 10% service charge.

Start The Year Right with Genie Juicery’s Revitalising Soup Cleanse

Genie Juicery invites everyone to tackle post- holiday calories with a detoxifying Soup Cleanse, offering five soups delivered daily to all those regretting recent festive indulgences or simply wanting to achieve peak digestive health. Focused on high levels of nutrients with limited calories, a Genie Juicery Soup Cleanse helps rid the body of toxins and other impurities, enabling participants to kickstart and maintain a healthier lifestyle as they enter the new year.

A world away from the feasting that contributes to weight gain, the hearty system-cleansing soup programme helps those who partake enter the twenties in their best possible form.

Participants can expect elevated energy levels and focus, reduced bloating, clearer skin and shinier hair. Given the plethora of positive side effects, it’s no surprise that brides-to-be regularly opt for a Genie Juicery cleanse in advance of the big day, but those tackling health issues or hoping to get ahead on new year resolutions – will benefit from a complete gut reset.

For only HK$350 per day, Genie Juicery offers five soups without any trans-fat or cholesterol including Spinach, Tomato with Coconut Soup (273 calories), Tomato with Coconut Soup (175 calories), hearty Green Pea Soup (276 calories), Carrot Soup (126 calories) and fragrant Vegan Curry Soup (102.2 calories).

Cleanses can be carried out weekly, monthly or seasonally. For those looking to stay nourished in between cleanses – Genie Juicery’s healthy snacks, salads, soups and juices are readily available both online and from the brand’s IFC store. Genie Juicery’s thoughtful, well-curated menu of food items are easy to digest, nutritionally rich and free from nasties.

Website: www.geniejuicery.com

Facebook/Instagram: @geniejuicery

Address: Shop 2096B, IFC Mall, 8 Finance Street, Central

Telephone: 2803 0369

Email: sales@geniejuicery.com


As the new decade begins, JW Marriott Hotel Macau is pleased to launch a series of Chinese New Year gourmet promotions to bring joy and prosperity to guests in welcoming the Year of the Golden Rat. Guests are welcome to gather their loved ones together for delectable feasts at the hotel’s beloved culinary favorites Man Ho Chinese Restaurant, Urban Kitchen and The Lounge.

Auspicious Dishes at Man Ho Chinese Restaurant

Bring in luck for the new Lunar Year with a selection of four Chinese New Year set menus at Man Ho Chinese Restaurant, priced from MOP 3,688* for 6 guests or from MOP 8,888* for 12 guests. The set menus are available from January 21 to February 8, and guests enjoy either a 10% discount with full payment by January 10; or a complimentary bottle of house wine per table reserved between January 11 and 20. What’s more, guests will be entitled for complimentary dining voucher for JW Marriott Hotel Macau on a first-come-first-served basis.


The exquisite feasts offer favorite elevated Chinese dishes like Braised Pork Knuckle with Pork Tongue, Baked Boston Lobster in “Kam Heong Style” and Baked Crab Claw with Caviar. For those who crave for a twist on classic festive indulgence, don’t forget to sample the auspicious New Zealand King Abalone Salad, which features the traditional Lunar New Year “Lo Hei” dish in an opulent way. During the festive period, a-la-carte menu will also be available.

Ring in a Joyful Year at Urban Kitchen

Always starts a true feasting with the sumptuous choices at Urban Kitchen’s buffet line. For guests who craves variety, Urban Kitchen is offering an indulgent Chinese New Year Lunch and Dinner Buffet with great spread of delicacies from around the globe, from the fresh-out-the-oven Peking Duck, Lunar New Year hot dishes, chilled seafood to traditional Chinese dessert, where festive favorites such as Roasted Suckling Pig, Goose Web with Oyster Sauce, Golden Prawn with Salted Eggs, and Traditional “Lo Hei” with Norwegian Salmon are not to be missed. The festive buffet is available from January 24 to 31. Lunch is priced from MOP 358* for adult and MOP 175* for child, while dinner is priced from MOP 598* per adult and MOP 289* for child.


Besides, guests will also be delighted in an elevated and exquisite Eight Treasure Pot, a heartwarming pot full of 8 nutritious ingredients, such as fresh abalone, lobster, dried sea cucumber, dried fish maw, dried oyster, dried scallops and more, priced at only MOP 1,688* for four, limited to 5 sets per day. With additional MOP 98* per person, guests can top up their festive dinner with all the other tempting offerings from the buffet line. Urban Kitchen will also specially prepare a complimentary Mini Treasure Pot for parties of four or more with 7-day advance reservation.

Festive Afternoon Delights at The Lounge

Treat your loved one to a chill afternoon with fascinating sweet creations at The Lounge, where the lovely Festive Afternoon Tea Set are in place to delight everyone with refreshing sweets and delicious savory canapés in the special occasion. The set comes with two glasses of Pink Sangria, which makes a perfect toast to kick off the Year of the Golden Rat.


JW Marriott Hotel Macau is so excited to welcome the prosperous Year of the Golden Rat with their valued guests. Whether guests choose to savor the Chinese New Year set menus at Man Ho Chinese Restaurant, or the sumptuous Chinese New Year buffet at Urban Kitchen, or relax with the romantic Festive Afternoon Tea Set at The Lounge. For bookings and enquiries please call (853) 8886 6888 or email mhrs.mfmjw.reservation.office@marriotthotels.com.


Man Ho Chinese Restaurant Price* (MOP)
Chinese New Year Set Menu

(Available from January 21 – February 8, 2020)


Special Offer: Enjoy a 10% discount for Chinese New Year Set Menu with full payment by January 10, 2020; or a complimentary bottle of house wine per table reserved between January 11 – 20, 2020.


Chinese New Year Set Menu 1

Cold Appetizer

Honey Glazed Barbecued Pork

Dried Oyster with Pork Tongue

Baked Shrimp in Superior Soup

Fried Scallop with Vegetable

Braised Pork Knuckle with Pork Tongue

Steamed Garoupa

Poached Seasonal Vegetable with Garlic

Fried Rice with Barbequed Pork and Shrimp


Fresh Fruit Platter

$3,688 for 6 persons

(Complementary $600 JW Marriott Hotel Macau dining voucher per table on a first-come-first-served basis)


Chinese New Year Set Menu 2

Cold Appetizer

Roasted Suckling Pig Platter

Double-boiled Sea Whelk Soup

Boston Lobster “Kam Heong Style”

Deep-fried Taro Dumpling

Braised Pig Tongue with Dried Oyster

Steamed Garoupa

Braised Goose Web with Dried Oyster

Soya Chicken

Fried Rice with Dried Scallop and Egg White


Fresh Fruit Platter

$8,888 for 12 persons

(Complementary $1,200 JW Marriott Hotel Macau dining voucher per table on a first-come-first-served basis)


Chinese New Year Set Menu 3

Tossed Salmon Salad

Roasted Suckling Pig

Double-boiled Seafood Soup

Scallop with Seasonal Vegetables

Braised Pig Tongue with Dried Oyster

Deep-fried Shrimp with Taro Paste

Braised Australian Abalone with Dried Oyster

Steamed Tiger Spotted Garoupa

Man Ho Crispy Chicken

Seafood Rice with Abalone Sauce


Fresh Fruit Platter

$12,888 for 12 persons

(Complementary $1,200 JW Marriott Hotel Macau dining voucher per table on a first-come-first-served basis)


Chinese New Year Set Menu 4

New Zealand King Abalone Salad

Roasted Suckling Pig

Double-boiled Fish Maw Soup with Pork Knuckle

Braised Boston Lobster with E-Fu Noodles in Superior Soup

Braised Dried Scallop with Dried Oyster

Baked Crab Claw in Superior Soup

Sea Cucumber with Dried Oyster

Steamed Eastern Spotted Garoupa

Roasted Chicken with Garlic

Fried Rice with Wagyu Beef


Fresh Fruit Platter

$16,888 for 12 persons

(Complimentary $1,200 JW Marriott Hotel Macau dining voucher per table on a first-come-first-served basis)



Urban Kitchen – Chinese New Year Buffet Price* (MOP)
Eight Treasure Pot

(Available from January 24 – 31, 2020)


Limited Offer: Exquisite Eight Treasure Pot, priced at $1,688* (for 4 persons). Guests can enjoy a dinner buffet with additional $98* per person. Advanced reservation is required and limited to 5 pots per day.



Mini Treasure Pot

(Available from January 24 – 31, 2020)


Limited offers: With reservations in advance, each table with 4 persons or above will be entitled to a complimentary mini treasure pot.




January 24 – 27

Lunch Buffet (12:00pm to 2:30pm):

Adult: $398

Child: $195


Dinner Buffet (5:30pm to 8:00pm / 8:30pm to 11:00pm):

Adult: $688 (including 1 glass of sparkling rose) / $788 (with free flow of wine)

Child: $345


January 28 – 31

Lunch Buffet (12:00pm to 2:30pm):

Adult: $358

Child: $175


Dinner Buffet (5:30pm to 8:00pm / 8:30pm to 11:00pm):

Adult: $598

Child: $289


Special Offer:

Enjoy a 20% discount for Chinese New Year dinner buffet with full payment before January 15, 2020.


The Lounge – Festive Afternoon Tea Set Price** (MOP)
(Available until February 8, 2020)



Turkey breast with forest berries jam

Crab meat and cucumber on toast

Caviar on crackers

Cream cheese with dried fruits

Nuts on beetroot brioche



Green tea Profiteroles

Lemon chocolate tart

Mango passion

Barries yoghurt served with Scones & Jams

$328 for 2 persons

(including 2 glasses of coffee or tea, and 2 glasses of Pink Sangria)


* Prices are subject to a 10% service charge.

** Prices are subject to a 10% service charge and a 5% government tax.


John Anthony Launches Chinese New Year Menu

John Anthony launches Chinese New Year Menu

In celebration of the Year of the Rat, John Anthony, Hong Kong’s leading sustainable Chinese restaurant located in Causeway Bay, is pleased to present its Chinese New Year menu, featuring a variety of exclusive dishes created for the occasion. Led by Executive Chef Saito Chau, the culinary team has curated a Set Dinner menu that highlights contemporary yet sustainably sourced ingredients, alongside several festive additions to the dim sum menu.

Devised to reflect the joyous and uplifting spirit of Chinese New Year, the set dinner menu includes eleven dishes symbolising prosperity, harmony and good health, featuring new, exclusive dishes alongside a few signature favourites.

The Chinese New Year set dinner menu includes:

Steamed Prawn Dumplings with Korea Yuzu

Yellow Croaker Dumplings with Crab Roe

Veggie & Beetroot Dumplings

Alaskan Crab Meat, Hot & Sour Soup
Double-Boiled Sea Conch, Japanese Honey Dew Melon, Snow Gum, Dried Velvet Antler Mushroom

Pan Seared Australian Scallop, E-Fu Noodles, Sakura Shrimp Sauce

Steamed Chinese Perch Filet, Black Garlic

Rose Tea Smoked Crispy Free-Range Yellow Chicken

Stir-Fried French Beans, Minced Pork, Dried Oyster

Crispy Eight Treasure Glutinous Rice

Plum Mousse, Cherry Glazed Plums, Cookie Crumble

Glutinous Rice Ball, Mandarin Custard

Three enticing creations have been added to the a-la-carte dim sum menu:

Steamed Prawn Dumplings with Korea Yuzu

Steamed Beetroot Rice Roll, Crispy Prawn & Crab Meat

Yellow Croaker Dumplings with Crab Roe

The Steamed Prawn Dumplings with Korea Yuzu take the form of miniature tangerines, a classic fruit symbolizing fortune, while the Steamed Beetroot Rice Roll, Crispy Prawn & Crab Meat draws inspiration from traditional Chinese firecrackers.

Two special cocktails have been created for this festive occasion:

The Entrepreneur
Ratafia / Recycled Tonic / Cinnamon

The Companion
Suze / Gin / Raspberry / Orange Flower Water / Egg White

Available from 20th January, 2019 until 8th February, 2020, guests can experience John Anthony’s Chinese New Year set dinner menu at at $688/pp + 10% (minimum 4 people booking).

St. Regis Hong Kong launches an all new Afternoon Tea menu

To celebrate the changing of season, The Drawing Room at St. Regis Hong Kong launches an all new Afternoon Tea menu, inviting guests to experience exquisite flavours taste from all over the world until January.

Served daily at The Drawing Room, the Afternoon Tea is available from 2:30pm – 5:30pm, one of the signature rituals at St. Regis hotels, guests at The St. Regis Hong Kong can experience a reimagined Afternoon Tea inspired by dim-sum trolley in a three-sequence serving, with savoury treats, followed by homemade scones with a wide selection of bespoke jams by Andrésy Confiture, finished with sweet treats in a relaxed and inviting residential setting at The St. Regis Hong Kong that resonates with Western and modern Asian influences, transforms from day to night along with its spectrum of offerings.  


Created by Executive Sous-Chef Vincent Leroux and Executive Pastry Chef Chad Yamagata, the all-new menu is an infusion of delectable flavours of fall. The menu has a touch of everything “around the world” as Chef Leroux and Chef Yamagato aims to delight guests with delicate dishes using seasonal ingredients such as French chestnuts, Canadian maple syrup, American pecan and Japanese pumpkin and sweet potato.

In the savoury trolley, Chef Vincent Leroux curates a selection of inventive savouries treats such as Seafood Rêves, a savoury bite layered with king crab under a bed of cauliflower puree topped with lobster jelly and garnished with salmon caviar; The Name of the Game, this perfect autumn gamely dish is a mini burger served with 12-hours cooked duck leg confit and red onion pickles, mustard and tomatoes; Terrine Forest, a duck foie gras terrine infused with French Armagnac brandy, topped with chestnut puree; A Touch of America is Chef Leroux’s own reinvention of the popular BLT, fresh baguettes are made daily mixed with bacon, on top there’s carrots, celery, lettuce, mayonnaise and wasabi for a touch of spice and Sweet Bao, a melt-in-the-mouth shredded pork belly seasoned with Chinese five spices slow-cooked for 24 hours.


For sweet treats, highlight dishes include Sweet Potato, a bright and pink pastry made with sweet potato and expresso mousse, infused with the flavour of orange blossom water; Chestnut Baba, a new presentation of the classic French Baba au Rhum with sponge cake soaked in Jamaican dark rum and filled with candied chestnuts inside; Pumpkin, is a pumpkin cream cheese mousse on top of a chocolate and pecan mix, the perfect fall dish using Hokkaido pumpkin; Maple Walnut, a maple butter creamed cake with maple sugar and dates from the Middle East; the walnuts are soaked in water and honey to add to the sweetness of the cake; Carrot and Matcha, a mousse cake that combines whipped white chocolate and carrot ganache with matcha sponge cake, topped with roasted carrot mousse folded with a light touch of grapefruit for a zesty taste; and Caramel Apple, a vanilla cream based dessert with Granny Smith apple sautéed with butter caramel and honey.


During the festive period, from 20 December till 5 January, Chef Leroux and Chef Yamagato will introduce two new savouries and sweets items to celebrate the festive season, Gold Ornament, is an avocado and king crab ball topped with royal Oscietra caviar; Chicken Ballotine, is a chicken foie gras ballotine with black truffle jelly, ballotine is a traditional Christmas meal usually served with turkey. Chef Leroux’s invention adds a touch of glamour and elegance to the chicken foie gras ballotine with a touch of gold. For sweet treats, the Chocolate Chestnut Yule Log, a chocolate sponge, with dark Rum, chestnut cream, chocolate creameux and chocolate shards with chocolate reindeer. And Mandarine Candy Cane Religieuse, a whipped white chocolate cake with mandarine gelee, candy cane mousse and gingerbread, the perfect festive treat. 

Each Afternoon Tea is accompanied by the Craft Tea Collection by Plantation with aromatic blends from around the world including Jasmine Phoenix Pearls, a scented green tea from Fujian, China that creates a sensory experience as the pearls unfurl in the water; and Chamomile Reverie is a scented tisane with a beautiful bouquet of flowers made from Egyptian chamomile and Honeybush Chai, a naturally sweet caffeine-free herb from South Africa. To add a sparkle to the event, guests can have a glass of Ruinart Blanc de Blancs NV, Ruinart Rosé NV or Chartogne-Taillet Cuvée, Sainte Anne NV to accompany the Afternoon Tea.

The Afternoon Tea is available every day at 2.30pm – 5:30pm, priced at HKD388 per person, and HKD 688 for two persons including coffee and tea. For reservations, please call +852 2138 6800 or email srhk.drawingroom.bar@stregis.com



The Leah Launches All-Day Concept Leah Cafe

Leah Cafe, a Homely New Daytime Destination
Leah Cafe’s décor, reminiscent of an eclectic English home, offers a bright and cheery daytime spot where guests will want to settle in for hours at a time. Open from morning until 7 pm, diners can enjoy Chef Sharman’s signature pies: Chicken, Leek & Bacon; Beef, Ale & Black Pepper; and Granny Smith Apple Pie & Nutmeg Custard during the day; in addition to some unique Asian-inspired pies which will only be available at Leah Cafe. The Asian pies include Roast Sichuan Chicken Pie ($65), inspired by the popular Sichuan spicy chicken dish, Pork, Chilli & Eggplant Pie ($70), Sharman’s ode to the cha chaan teng favourite – eggplant with minced pork, and Beef & Sesame Pie ($70) made with short rib, scallion and sesame oil and takes inspiration from the popular Chinese stir-fried beef with scallion. All pies are available to order at Leah Cafe daily from 11 am to 7 pm (last order at 6 pm).
From morning until evening, Leah Cafe will cater to diners for all their meals. The day begins with breakfast, the perfect option for morning meetings as well as residents living nearby who will be enticed by a lineup of appetising options including the Farmer’s Breakfast, a twist on the full English breakfast, and a selection of fresh pastries like croissants, pain au chocolat and muffins. For a lighter, healthier start to the day, Avocado Toast and kombucha will also be on offer, in addition to a variety of teas and coffee beverages. 
In the afternoon, Leah Cafe is the perfect place to enjoy an afternoon pick-me-up with a cup of organic coffee and freshly made selection of cakes which change daily – highlights include Chocolate Gluten-Free Cake, Rose Chiffon Cake, Mango Crumble Tart, Twist Brulee, and Marshmallow Cheesecake. In addition, from 2 to 5 pm, guests can take advantage of the special “Cake Time” offer, which pairs one piece of cake with coffee or tea for just $68, the perfect reason to indulge one’s sweet tooth.
For those pressed for time, customers will be able to visit the dedicated grab and go section, where they can purchase a range of pies, quiches, cakes, and pastries for takeaway. Whether it’s to quickly grab lunch for the office, plan for a party, or take home some favourite items, this convenience is one that all guests can appreciate. 
The Leah’s Comforting New Winter Dishes
In addition to launching Leah Cafe, Chef James Sharman has also prepared an assortment of new dishes for The Leah’s winter menu that foodies won’t want to miss. Start off with a rich, warming bowl of Butternut Squash Soup ($78), followed by two new quiches, both featuring a perfect homemade pastry that required rigorous testing to get just right. Served hot or cold, the hearty Ham Hock Quiche ($118) is perfect for winter, featuring leek, dijon, and shallot while the Goat’s Cheese Quiche ($98) with balsamic and red onion features equally bold and irresistible flavours. 
Seafood lovers will want to save room for the new Fish, Chips & Scratchings ($198), a classic English dish which has been given a fine-dining touch. After testing 20 different batters and various ways to fry chips, Chef Sharman discovered the best methods for producing a flavourful, crispy battered fish and incredibly delicious chips which are served with crushed green peas, homemade tartare and vinegar. Then there’s the Lobster Pie ($220), a high-end take on fish pie which Chef Sharman has designed to be light rather than overpoweringly rich. The dish is made with an entire lobster: the meat goes inside the pie, the breadcrumb topping is made with an olive oil infused with the flavour of the shell, and the sauce is composed of wine, white vinegar, and shell, with some onion to add sharpness and create a perfectly balanced and satisfying dish.
Traditionalists will love the Lancashire Hot Pot ($220), a very old English dish typically made with lamb cooked in a stock made from beef or lamb. Here, Chef Sharman opts to cook the meat in balsamic vinegar, which pairs perfectly with the flavour of the roasted lamb and helps to lend balance to what is quite often an overly heavy and rich dish. For dessert, what could be better than the beloved Sticky Toffee Pudding ($88)
Between the daytime offerings of Leah Cafe and the new winter menu at The Leah, there’s no better place to enjoy “good food done right” this season. 
Leah Cafe & The Leah is located at 308 & 311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay. Tel: (852) 2337 7651. For more information and updates, you can also join The Leah on Facebook (TheLeahHK) and Instagram (#theleahhk).

A Dazzling Christmas and New Year’s Eve Spread at Morton’s The Steakhouse This Holiday Seasona

Morton’s The Steakhouse is putting on a special spread for Christmas with an additional Christmas Day lunch service (HK$698 +10% service charge), as well as exceptional holiday dinner menus on Christmas Eve, Christmas Day and New Year’s Eve (HK$880 +10% service charge).

Diners can enjoy a one-off three-course Christmas Day Lunch featuring Morton’s greatest hits. The three-course menu gives guests the opportunity to sample beloved Morton’s appetisers like Lobster Bisque, Jumbo Shrimp Cocktail (+HK$98) or Jumbo Crab Cake (+HK$108).

Entrées come in the form of options like the impossibly tender 8oz Center-cut Filet Mignon or larger Center-cut Prime New York Medallion (+HK$100) for those who prefer a 10oz steak. Those wanting to indulge themselves further this Christmas may prefer the impressive and flavourful 16oz Center-cut Prime Ribeye (+HK$200) while seafood lovers will not be able to resist the Chilean Sea Bass Fillet À La Nage or Jumbo Shrimp Alexander.

A choice of delicious sides is included in the limited-edition menu, as well as a sweet ending to the meal in the form of a Key Lime Pie, New York Cheesecake, Double Chocolate Mousse, Crème Brulée or Morton’s legendary Hot Chocolate Cake (for two).

Dinnertime guests can enjoy a choice of various Morton’s classics and ever-popular appetizers such as Lobster Bisque, Jumbo Lump Crab Cake, Jumbo Shrimp Cocktail and elevated options such as Foie Gras with Toasted Brioche and Apple Compote or the epic Baked Morton’s Prime Ocean Platter (+HK$50).

A choice of four steak items are available including the sought-after 32oz Cote de Boeuf for two (+HK$200), 10oz Center-cut Prime New York Medallion or 8oz Filet Mignon Oscar Style. Those wanting to make the most of the winter catch may indulge in a Fresh Whole Baked Maine Lobster weighing in at an impressive two pounds. Every dish can be enhanced with pan-seared Foie Gras for only HK$180.

Classic sides like Parmesan & Truffle Fries, Sautéed Wild Mushrooms and Brussels Sprouts with Shallots and Bacon accompany the desirable mains before dessert which includes the choice of a Dessert Platter or Morton’s Legendary Hot Chocolate Cake (for two).

Morton’s The Steakhouse, Hong Kong, is at The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon, Hong Kong. Reservations can be made by telephone: (852) 2732 2343.

Celebrate the Art of Gathering with Arrays of Christmas Festivities

At Sheraton Hong Kong Hotel & Towers

The Café (2/F)
Have a good time in the Chirstmas Village!
In this joyful season, our family friendly buffet restaurant, The Café, will turn into a Christmas Village, featuring a vast array of international flavours with a festive twist. To make the most for the family time,Gingerbread Man Decorating Corner is set on 14, 15, 21, 22, 24 and 25 DEC afternoon for the family members to unleash their inner artist.

Oyster & Wine Bar (18/F)

Usher in the spirit of holidays with the finest festive brunch and dinner menu and one of the world’s most fascinating view in town!
Savour the glittering panoramic view of Victoria Harbour and choose your favourite among the finest menu. Champagne & Oyster Christmas Brunch are ready every Sunday and Dec 25 with Christmas flavours.  

Sky Lounge (18/F)

Bid farewell to 2019 with a series of celebration from day to night!
Pamper your taste buds from day to night with Christmassy Christmas! Champagne Afternoon Tea, an elevated Christmas themed afternoon tea with John Masters Organics, Christmas seafood dinner menu, sips & bites party or countdown party at Sky Lounge, another great place to enjoy the magnificent view of Hong Kong.

Unkai Japanese Cuisine (3/F)-

Take on an gourmet journey that feast for your eyes, as well as your palate  as Chef de Cuisine Takaho Oshitanai prepares you an Christmas dinner and traditional Osechi lunch and dinner set with seasonal produce from around his motherland.


Celestial Court Chinese Restaurant (2/F) –

Lure of the East
For a truly unique holiday get-together this year, Chinese Executive Chef Jack Chan of the iconic Celestial Court has fired up the wok to whip up a feast

Cake & Wine Shop (2/F) –

Bundle of Joy
Dive into a basket of surprises inspired by the magical Santa suit to unearth delightful discoveries of finest gourmet, warming wines, gingerbread biscuits, luxurious Christmas cake and more.


Christmas Enquiry Goodies Desk (2/F)

For more information of the holiday festivities and goodies, guests are welcome to reach out the Christmas Enquiry & Goodies Desk from DEC 8 to 25, 2019 (11:30am to 7:00pm) outside the Cake & Wine Shop.

Modern Australian Cuisine Arrives  Harbourside in Hong Kong

Hue Showcases Modern Cuisine from Down Undercat the Revitalised Hong Kong Museum of Art

Hue, is a dynamic new Modern Australian restaurant located at the bold new-look Hong Kong Museum of Art. First opened in 1962, this keystone cultural centre recently emerged from an extensive four-year-long renovation and expansion, and as part of its chic new chapter, one of the city’s leading hospitality groups, Woolly Pig Hong Kong, has opened the first of two captivating new dining outlets: Hue Restaurant & Lounge.

Given its landmark location at the Hong Kong Museum of Art, which is located on the edge of Victoria Harbour in Tsim Sha Tsui, at Hue, design and art share the limelight with the venue’s Modern Australian cuisine, which is driven by the best produce and inspired by the multi-cultural make-up of the land Down Under, with flavours and influences from four corners of the world.

Modern Australian cuisine has always been close to the heart of acclaimed husband-and-wife team Chris Woodyard and Bronwyn Cheung, the creative force behind Woolly Pig Hong Kong, a group renowned for its Hong Kong restaurants, which include Soho’s Big Sur, Lantau’s Bathers and Madam S’ate at Elements Mall.

Chris Woodyard comes from a strong background in haute cuisine, scaling the ranks of Michelin-starred restaurants in both the United Kingdom and Australia, including heading up his own award-winning Sydney eatery. Chris moved to Hong Kong in 2008 to take up the role of Culinary Director at W Hotel, Hong Kong. Two years later, he turned his talents and focus to his first restaurant concept with Bronwyn, Wan Chai’s Madam Sixty Ate.

The duo’s newest creation offers an intriguing dining experience backdropped by one of the world’s most famous skylines. ​Located on the museum’s first floor, the 5,000 sq. ft Modern Australian restaurant makes the most of its  exquisite panoramic views.

Catering to 130 guests with uniquely tiered leather banquette seating – so that every diner can enjoy the drama of the harbour – Hue also features two private dining rooms, which cater to 26 diners, and an elegant lounge area with floor-to-ceiling windows that caters for 35 guests. Both lounge and main dining room are dressed in forest green and honey-hued birch, accentuated with cooling ceramic tile, and subtle Art Deco elements in brass and bronze.

Other design highlights include brass cage pendant ceiling light fixtures, timber pillars adorned with eye-catching undulating motifs, a bar counter in polished marble, a dramatic wine wall that serves as the restaurant’s cellar, and captivating wallpapers designs – Oh La La by renowned American abstract artist Kiki Slaughter, Mystic by Jen Merli, and Infinite Path by Stacy Solodkin – from Nordic design collective Feathr.com, an artistic brand collaborating with contemporary artists to create original wallpaper and fabrics.

Hue marries the gastronomic innovation of Down Under with down-to-earth hospitality at the heart of Tsim Sha Tsui. Hue’s menus are laced with the very best ingredients, sourced from a curated selection of producers from around the globe. With seasonality and freshness at the forefront of menus executed by Australian Executive Chef Anthony Hammel, diners can expect a culinary showcase of Modern Australian fare, paired with an enviable wine list packed with Old and New World favourites.

Chef Hammel worked at Australian celebrity chef Mark Best’s Pei Modern restaurant in Sydney before taking up a role at Prime Steak House & Seafood Grill by Mark Best, aboard cruise ship Genting Dream. His first position in Hong Kong will give the young chef a chance to transport museumgoers with insightful and inventive cuisine that creates a true sense of place.

Highlights of Chef Hammel’s seasonal menu include beetroot salad with goats curd and smoked eel; raw Mayura Wagyu from Australia with yuzukosho cream and nori crisp; Hue’s Caesar with anchovies, smoked egg and vadouvan; and Carabinero prawns with smoked herring butter sauce. For something more substantial, look out for the succulent pork loin with radicchio puree and fermented blueberries; aged duck breast with quince puree and black garlic sauce; fresh market fish with abalone, served with crustacean dashi and poached winter melon; and made to share, a perfectly slow-cooked New Zealand lamb shoulder dressed with smoked yogurt and green harissa, and served with long beans with a touch of fermented chili for a kick.

For diners with a sweet tooth, don’t miss out on the likes of crème fraiche mousse with fresh raspberry, rhubarb and Earl Grey ice cream; yoghurt ice cream with yuzu curd, oat crumb and fresh mango; an ode to Chef Hammel’s mentor, Chef Mark Best, a classic 72% bitter chocolate tart served with vanilla cream and hazelnut ganache. A cake trolley offering intimate table-side service is also available at Hue to ensure the ultimate tribute to all things nice and sweet.  A well thought out all-day bar menu offering something for everyone is also available at the lounge daily from 11:00 am to 10:00 pm.

Hue will also be a destination for oenophiles, with over 100 labels – many hard to source or from boutique producers –gracing the wine list, 70 of which will be available by the glass. By working directly with producers and boutique importers, Hue prides itself on offering significantly better wine value than many other restaurants in the city.

1/F Hong Kong Museum of Art,10 Salisbury Road, Tsim Sha Tsui, HK

Telephone & Email  
+852 3500 5888;  hello@huedining.com.hk