Authentic French sweets


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agnès b. CAFÉ L.P.G.: Authentic French sweets

Bringing the French lifestyle and gourmet to Hong Kong, agnès b. CAFÉ L.P.G. at 118 Hollywood Road, introduces several traditional French sweets which are tempting and delectable.

 

The chouquettes (Light Parisian puff)

Parisian puffs called “The chouquette” are highly recommended. The word chouquette is from the word chou (the puff) and “quette” indicates something small. The puffs cannot be kept long and preferred to be eaten very fresh. The smell usually attracts customers on the street to get these hot little delicacies served in a paper bag, and consumed while walking.

 

Unit price: $48 /10 pcs

 

Tarte aux fruits (Almond & apple / pear tart)

Tarte aux fruits are introduced from the southern part of France. The tarts have two flavours: apple and pear. Customers can choose the flavours according to their own preferences.  The irresistible tastes of the tarts give you an opportunity to enjoy the real classical French cuisine. It is also great to pair with a simple scoop of vanilla ice-cream.

 


Unit price: $42 / slice

 

Tarte au chocolat (Chocolate tart)

Filled with rich and sweet chocolate paste, the handmade crust gives you the magical feeling of “melt in month”. The silky texture of the chocolate paste is well balanced with the crust, providing you a new and unforgettable experience of French bakery.


Unit price: $42 / slice

 

agnès b. CAFÉ L.P.G. shop details

Address:                      G/F, 118 Hollywood Road, Central, Hong Kong

Opening hours:           Monday to Friday 11:00 – 23:00

Saturday, Sunday & Public Holidays 7:30 – 23:00

Tel:                              2915 2382 

Caf


Lifestyle Diva Bonnie Gokson Launches ‘Small is Beautiful’…charming Café-Bar ‘c’est la B’
 
Flagship for planned neighbourhood chain holds Grand Opening in Tai Hang, November 24
 
Hong Kong lifestyle diva Bonnie Gokson is launching a chain of “charming” neighbourhood café-bars branded c'est la B.
 
The flagship “hole-in-the-wall” venue held a Grand Opening event on November 24 at 110-114 Tung Lo Wan Road, Tai Hang – in a quaint street of shops conveniently close to luxury apartments above Causeway Bay along Tai Hang Road. Business will commence starting Monday November 28 and opens from 11:30am to midnight on a daily basis.
 
It is the first of a new café-bar brand hinting at the celebrity style icon’s name with a light-hearted reference to the French phrase for “c’est la vie” (“such is life”).
 
Seating only 30, c'est la B is deliberately conceived to reflect the same stylish yet whimsical concept as its creator – the style icon founder of fashionable penthouse restaurant SEVVA and more recently Ms B's CAKERY.
 
Brightly-coloured butterfly designs flutter like precious gems against a backdrop of dark charcoal interiors and black and white-striped floors to provoke a “feeling and humour and fun”. Another amusing signature is mismatched crockery.
 
“It’s all about fun and style, humour and life, colour and energy,” says Ms Gokson.
 
In Ms Gokson’s inimitable style, the menu combining more than 30 signature desserts and cakes with savoury pot pies, salads and baguettes can be enjoyed over special teas and coffees, a restorative cocktail or refreshing glass of wine or champagne.
 
“It’s a charming small café-bar for people to have a nice chill-out time enjoying our delectable desserts and hearty pies, or takeaways for their parties at home,” she says.
 
Among specialties are smaller “taster” sizes of well-known cakes from Ms B’s CAKERY, which opened earlier this year in Gough Street, Central.
 
Sweets include decadent, chocolate Heaven Can Wait; Panna Cotta & Fairy Dust Crunch of French vanilla panna cotta with biscotti 'dusts' and caramel crunch; and Moonstruck’d, a mango mousse with mango and pomelo chunks and chiffon that is “so yummy we had to put it in a cup”.
 
A new signature carrot cheesecake with a berry glaze designed as a takeaway for parties, is named “Blessing in Disguise” (a reference to c’est la B’s grand opening date which falls on the American Thanksgiving holiday) and weighs in at a hefty 1,200g, priced at HK$960.
 
Along with sugarless desserts, a selection of 'potted gems' includes Fatal Attraction of espresso jelly & cappuccino panna cotta, and Apple Granola Crumble, with Cheddar cheese.
 
The flagship’s venue was deliberately chosen for its “character and charm”. “It has a quaint, neighborhood charm about it,” added Ms Gokson.
 
The district is also renowned as a ‘Millionaire’s Mile’ of luxury, high-rise apartments. As she noted: “I have many friends living over that area and they are so happy a neighbourhood café-bar is opening.”
 
c'est la B:
 
Address – Shop 3, G/F, 110-114 Tung Lo Wan Road, Tai Hang, Hong Kong
 
Opening hours – 11:30am-midnight
Tel – (852) 2806 8168
Fax – (852) 2806 8360
 

Michelin-Star Hung

 
Unique Chinese-marinade cuisine extends cult following from side-street bistro to international travellers
 
Hung’s Delicacies, a humble Chinese bistro that became so legendary among gourmets it earned a coveted Michelin star, has now gone international – serving passengers from all over the world at Hong Kong International Airport.
 
The iconic diner opened by veteran chef Lai Wai-Hung (Ah Hung) is one of Hong Kong’s most celebrated side-street bistros.
 
Despite opening during the devastating 2003 SARS epidemic, his unique marinade-braised dishes attracted a cult following – with celebrities, socialites and gourmets flocking to the tiny venue in a side street of North Point at 84 Wharf Road.
 
Signature dishes include Duck Tongues in Chinese Liquor, Sliced Goose in Marinated Sauce, Chicken Leg Tendons in Sesame Oil, Braised Assorted Vegetable with Red Marinated Tofu Sauce and also “Chua Lam’s Lo Mein”, the specially-blended noodle with a secret Chinese marinade was developed with the support of renowned food critic Chua Lam.
 
Firmly focused on humble yet high quality cuisine, Hung’s Delicacies attracted such a loyal following and reputation that the eatery eventually earned a coveted Michelin Star in the inaugural Michelin Guide to Hong Kong & Macau in 2010 & again in 2011.
 
On the strength of this acclaim as one of very few local diners to receive the Michelin accolade, Ah Hung was invited by Select Service Partner Hong Kong Limited (SSP) to open a second high-profile branch of Hung’s Delicacies at Hong Kong International Airport. The branch is officially opened on November 24, 2011.
 
His high quality Chinese marinade-braised cuisine beloved by local Hong Kong gourmets can now be enjoyed by regional and international travellers. The branch offers special on-board packaging of its beloved favourites Whole Goose in Marinated Sauce and also bottles of their popular homemade Premium XO Sauce and Chili Oil which enables gourmets to share the delicacies with their overseas friends and relatives.
 
Address: 3P116/3P117, Level 3, SkyPlaza, Terminal 2, Hong Kong International Airport (Non-restricted area)
Reservation / Enquiry: +852 3197 9331
Opening Hours: 7am – 10pm daily

More Michelin Stars Shine

More Michelin Stars Shine at Two of InterContinent Hong Kong’s Many Celebrated Restaurants

InterContinental Hong Kong’s Managing Director Jean-Jacques Reibel is delighted to announce that more Michelin stars are now shining at the hotel’s celebrated restaurants following yesterday’s announcement of the winners in the 2012 Michelin Guide to Hong Kong and Macau.
 
It is the third consecutive year that Yan Toh Heen, the hotel’s acclaimed Cantonese restaurant, has received 1-Michelin star. Meanwhile SPOON by Alain Ducasse has received 2 Michelin stars in the 2012 Guide, following its 1-Michelin star in the 2011 Michelin Guide to Hong Kong and Macau.
 
As per Jean-Jacques Reibel, “These awards are a tribute to the exceptional cuisine and service our team deliver day in and day out to our guests. We constantly strive to offer our guests superb dining experiences — from our two celebrity chef restaurants, SPOON by Alain Ducasse and NOBU InterContinental Hong Kong, to Yan Toh Heen, THE STEAK HOUSE winebar + grill and Harbourside restaurant.  The fact that our restaurant patrons, both locally and internationally, keep returning again and again to enjoy our outstanding food & wine and service, as well as our dramatic harbour views, is the greatest reward. Thanks to our loyal patrons, our hotel has the most successful F&B operation in the city.  For our restaurants to receive even more Michelin stars this year further enhances InterContinental Hong Kong’s position as a destination for truly memorable dining experiences.”
 
SPOON by Alain Ducasse
 
SPOON by Alain Ducasse first opened in October 2003 at InterContinental Hong Kong, setting a trend of other world famous chefs to set up restaurants in the city.  Headed by Executive Chef Philippe Duc, who has worked with Alain Ducasse for over 12 years, the restaurant features contemporary French cuisine inspired by Alain Ducasse, one of the world’s most celebrated chefs.
 
In Fall 2009 the restaurant underwent an “Evolution” with a subtle refurbishment, new menu  and wine list — all of which showcase Mr. Ducasse’s touch and French nuances revealed in its casual-chic ambiance with the exclusion of the formality sometimes associated with French cuisine.
 
The menu at SPOON focuses on carefully selected noble products, using either produce from France which has no equivalent locally or fresh seasonal ingredients which are sourced locally (from Australia, New Zealand, Japan and the Asia-Pacific region). Yet, all the while, French techniques are used in the creation of seductive dishes with a modern presentation, served in an accessible and relaxed ambiance.
 
SPOON by Alain Ducasse is no new comer to awards. The restaurant was named one of the world’s “Hot Tables” on Condé Nast Traveler’s exclusive “Hot List”, one of the “World’s Best Hotel Dining Rooms” by GOURMET Magazine and VOGUE Entertaining & Travel and one of the “10 Great Hotel Restaurants” by HOTELS Magazine. It has also been named one of the “World’s Top 100 Restaurants” by Restaurant Magazine (UK). Miele Guide Asia has also featured SPOON as one of the top restaurants in Asia in 2008 – 2011.
 
SPOON has been recognized by the prestigious Wine Spectator Magazine (USA) for six  consecutive years as having one of the most outstanding restaurant wine lists in the world. In 2008 – 2011, Wine Spectator acknowledged SPOON with the prestigious “Best of Award of Excellence”, following “Awards of Excellence” in 2006 and 2007.
 
Alain Ducasse was just in Hong Kong at his SPOON restaurant on November 29-30.
 
Yan Toh Heen
Recipient of 1-Michelin Star for the third consecutive year. Yan Toh Heen is recognised as one of the world's finest Chinese restaurants specialising in fine Cantonese cuisine. It has also featured regularly as one of the top restaurants in Asia in the Miele Guide Asia.  In 2010 Yan Toh Heen was the only Chinese restaurant in Hong Kong to receive the “Award of Excellence” from Wine Spectator and in 2011 the restaurant received this award for the second year.
Executive Chef Lau Yiu Fai, who has been with the restaurant since it opened in 1984, and his team prepare exquisite Cantonese cuisine, using only the finest and freshest seasonal produce, refined Chinese cooking methods with a creative modern presentation.
 
With an understated, elegant ambiance and contemporary design, signature hand-carved jade place settings and stunning harbourviews, Yan Toh Heen has earned a reputation as one of Asia’s top restaurants.
 
The restaurant features an extensive a la carte menu, plus set lunch and dinner menus and special menus showcasing seasonal Cantonese specialties. At lunchtime, guests can enjoy an extensive selection of traditional and innovative dim sum. The a la carte menus also showcase a selection of “ihealth” dishes, which are healthy variations of authentic Cantonese delicacies.
 
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
Tel: (852) 2721 1211  
Visit our website at www.hongkong-ic.intercontinental.com.
www.intercontinental.com

Michelin-Star Hung

Unique Chinese-marinade cuisine extends cult following from side-street bistro to international travellers
 
Hung’s Delicacies, a humble Chinese bistro that became so legendary among gourmets it earned a coveted Michelin star, has now gone international – serving passengers from all over the world at Hong Kong International Airport.
 
The iconic diner opened by veteran chef Lai Wai-Hung (Ah Hung) is one of Hong Kong’s most celebrated side-street bistros.
 
Despite opening during the devastating 2003 SARS epidemic, his unique marinade-braised dishes attracted a cult following – with celebrities, socialites and gourmets flocking to the tiny venue in a side street of North Point at 84 Wharf Road.
 
Signature dishes include Duck Tongues in Chinese Liquor, Sliced Goose in Marinated Sauce, Chicken Leg Tendons in Sesame Oil, Braised Assorted Vegetable with Red Marinated Tofu Sauce and also “Chua Lam’s Lo Mein”, the specially-blended noodle with a secret Chinese marinade was developed with the support of renowned food critic Chua Lam.
 
Firmly focused on humble yet high quality cuisine, Hung’s Delicacies attracted such a loyal following and reputation that the eatery eventually earned a coveted Michelin Star in the inaugural Michelin Guide to Hong Kong & Macau in 2010 & again in 2011.
 
On the strength of this acclaim as one of very few local diners to receive the Michelin accolade, Ah Hung was invited by Select Service Partner Hong Kong Limited (SSP) to open a second high-profile branch of Hung’s Delicacies at Hong Kong International Airport. The branch is officially opened on November 24, 2011.
 
His high quality Chinese marinade-braised cuisine beloved by local Hong Kong gourmets can now be enjoyed by regional and international travellers. The branch offers special on-board packaging of its beloved favourites Whole Goose in Marinated Sauce and also bottles of their popular homemade Premium XO Sauce and Chili Oil which enables gourmets to share the delicacies with their overseas friends and relatives.
 
Address: 3P116/3P117, Level 3, SkyPlaza, Terminal 2, Hong Kong International Airport (Non-restricted area)
Reservation / Enquiry: +852 3197 9331
Opening Hours: 7am – 10pm daily

Regal Airport Hotel Seafood Treasures


The Airport’s favourite Japanese restaurant, Airport Izakaya at Regal Airport Hotel, brings you a parade of the finest seafood cuisines with a touch of fusion for the ultimate seafood experience, available until end of December.

Not to miss are Teppanyaki Lobster with Foie Gras and Cheese Sauce, Hiroshima Fresh Oyster with Vinegar, Chives and Grated Spicy Radish, Pacific Saury Sashimi, Anglerfish Liver, Zuwai Crab and Seafood Porridge and much more. For diners who prefer exquisite Japanese cuisine, Airport Izakaya is the place to be! Open from 11:30am – 3:00pm and 6pm –11pm daily. For reservations, please call 2286 6668.
 

Grissini Truffles From Alba


Grissini at Grand Hyatt Hong Kong presents the premium white truffle menu from the Piedmont region in Italy.

The seasonal white truffle only grows in the months of October to December. The most intense white truffles can be found in the countryside of Alba in Piedmont, Italy.  This gastronomical jewel is famous for its unique aroma, taste and flavours of earth, wood and garlic. The immensely explosive flavours and unique scent are perfect for pairing with authentic Italian dishes.

Originally from Piedmont, Chef Andrea has tailor-made a special menu featuring the white truffle from his hometown.  Highlights of the menu include Raschera Piedmont Cheese Fondue with Cardoon Cake and Yolk Emulsion; Risotto “Acquerello” with Parmigiano Reggiano, Fresh Mascarpone and Veal Juice; Roasted Pigeon Breast, Confit Legs with Potatoes and Leek Pie.

To compliment the gourmet experience, Christophe Orlarei, the in-house sommelier has a selection of regional or Piedmont wines to pair with the dishes.

The white truffle dishes on the à la carte menu are available during lunch and dinner. The white truffles will be served shaved at the table.

Grissini is located on the 2nd Floor of Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong.  For reservations, please call 2584 7722.

 

The Berkeley London – Ultimate Fashionista’s Afternoon Tea


Autumn/Winter Designs by Miu Miu, Lanvin and Burberry Make Their Debut on The Berkeley’s Afternoon Tea Stand

Biscuits, fancies and meringues are all set for the annual couture makeover inspired by the world’s top fashion designers such as Valentino, Sonia Rykiel and Bottega Veneta, as The Berkeley in Knightsbridge launches its new Autumn/Winter 2011 Prêt-à-Portea collection.
 
A firm date in every dedicated fashionista’s diary, Prêt-à-Portea is designed to add a creative twist to the classic elements of the traditional English afternoon tea with cakes and pastries resembling the latest catwalk designs for the style conscious.
 
Prêt-à-Portea has become a-must visit location on the London style map.
 
Prêt-à-Portea at The Berkeley includes fashionista delectables such as a stylish Stella McCartney polka dot sponge cake as well as Lanvin’s show-stopping bavarois dress with crème de mûre jelly topped with signature folded meringue. The gold Dolce & Gabbana chocolate éclair sprinkled with festive stars promises to bring that all-important magic to this winter’s party season. Prepping up for winter with a shocking pop of colour, the Miu Miu winter spice sparkly high-heeled shoe biscuit guarantees to lift spirits. Jil Sander’s pomegranate and grenadine mousse dress is a reminder that spring is around the corner with a colourful flower-patterned cake, and Sonia Rykiel’s striped almond mouthful is filled with seasonal chestnut cream, complete with gold leaf detailing. The Burberry trench biscuit is making a return on the afternoon tea stand, this time featuring snow white vanilla icing with dark chocolate detailing.
 
The Berkeley pastry chefs visit London fashion week shows to get their inspiration for the colours and the textures of the new collections. The latest Prêt-à-Portea features the season’s trends of vibrant orange and metallics, winter flowers and snow white chic.
 
For the ultimate fashion touch the hotel has forged links with Thomas Goode of Mayfair who has produced a bespoke collection of Paul Smith fine bone china to be used for the tea. Prêt-à-Portea gift cards and notelets are also available for purchase. They have been designed and illustrated by fashionable artist Anzu and come complete with chic pink tissue lined envelopes.
 
Prêt-à-Portea is served in The Caramel Room at The Berkeley from 1-6pm every day priced at £36.50 per person. (£46.50 including a glass of Laurent Perrier champagne, or alternatively for the fashion conscious, £53.00 per person including a glass of couture champagne)
 
To make a reservation for Prêt-à-Portea call +44 (0) 20 7235 6000.

www.maybourne.com

The Tonno


First Multi-faceted Entertainment Complex “The Tonno” Reviving the Glamour of Wanchai
 
Wanchai’s ‘glamourous era’ of partying and entertainment is being revived with the opening of The Tonno on November 10.
 
Themed as ‘The Renaissance of Glamour’, the unique new multi-faceted entertainment complex is set to redefine hip entertainment in the heart of Hong Kong’s legendary district.
 
The Tonno extends across 35,000 sq ft over three floors, named after its address on Tonnochy Road.
 
The hot new nightlife hub incorporates upscale bars, dance floor with live bands, Moroccan-style clubbing zones, VIP party enclaves and karaoke rooms.
 
The heady all-in-one mix is completed with a Shanghainese restaurant and patio terrace for chilling-out on beds and sofas.
 
“We are aiming to redefine the hip entertainment in Wanchai” said founder Steven Lo. “With all kinds of entertainment under one roof, The Tonno becomes a new nightlife legend in this district.”
 
Design of the ‘first of its kind’ entertainment complex is slick, sleek and sexy from the moment of entering the main street-side bar – Tonno Bar, bathed in luscious red décor with sultry black flooring. An alternative bar entry is mellow and unassuming.
 
Signature cocktails include the Tonno Tonno, a heady mixology blend of fresh raspberry, cranberry liquor, citron vodka, and sweet & sour soda; and the Vodka Tonno, including ice cube-Chambord and framboise. The Tonnolini incorporates fresh raspberries and champagne, and the Tonnotini is a sweet & sour martini of citron vodka, cranberry liqueur and Cointreau.
 
Upstairs are the three main venues – welcoming guests with an eye-catching ‘cat’ sculpture with an amazing 3D projection that changes its costumes!
 
Main clubbing area is Tonno Club, featuring various alcoves to suit different moods.
 
A mini bar leads to the warm, welcoming Moroccan-style Island Bar – where bartenders create special effects with touch-screen projectors. Beyond it is a terrace for relaxing in hedonistic style, on white sofas with gold pillows under a red ceiling.
 
Three neighbouring, glamorous private VIP rooms are in different themes: retro American with red brick walls & denim sofas; Chinese emperor-style with an entry styled after the Forbidden City, complete with bronzed lions and emperor painting; and classical European, designed in contemporary chic black and cream.
 
An intimate Shanghainese restaurant Tonno Kitchen, also themed in traditional Chinese red, features authentic cuisine – served anywhere in the complex. Among signature dishes are the Tonno Lantern which is Cold Bean Curd and Vegetables in Sesame Oil, Steamed Pork Dumplings and Braised Thinly Sliced Pork with Preserved Vegetable served with a Shanghainese Bun.
 
Down a dim, black-mirrored corridor is the hottest enclave of all, Tonno Live – gateway to live bands and a dance floor, blending retro and contemporary hi-tech themes with red sofas, cushion walls and LED lighting.
 
The dance venue is featuring international and local live bands, playing pop and jazz from the 70s and 80s – with occasional ‘guest’ performances by the audience!
 
The Tonno has invited world renowned tribute bands to celebrate the grand opening of The Tonno, including the uncanny original renditions of Elton John and Paul McCartney favourites to bring the Vegas nightclub spirit to Tonno Live on 10-12 November and 17-19 November after 9:30pm respectively.
 
The Tonno’s top floor is a venue for all manners of private karaoke parties, with more than 30 rooms of varying sizes to accommodate groups of varying numbers.
 
Steven Lo’s portfolio of bars and restaurants also includes traditional, local-style restaurant Hong Kong Dai Pai Dong and retro restaurant Loyal Dining, as well as the ‘Intelligent KTV’ concept, Red MR.
 

208 Duecento Otto


Alba White Truffles NOW on the menu at 208 Duecento Otto
 
Follow your noses this truffle season to the intimate upstairs restaurant at 208 Duecento Otto, which this November is offering Hong Kong foodies access to Italy’s much-coveted tartufo bianco (white truffle) in the form of its autumnal Tartufo Bianco d’Alba Menu. The delicious menu is available on top of the restaurant’s a la carte menu of rustic Italian cuisine.
 
Available only for a short period in late Autumn/early Winter, White truffles are the rarest and most expensive of the fungal species, thus explaining the esteem and pride that Italians feel when picking the best truffles for their table. With a divine aroma and earthy flavour, the tartufo bianco at 208 Duecento Otto comes exclusively from Alba, Northern Italy where the best white truffles grow.  Indulge in a full table of tartufo bianco dishes to gratify your palates or select a single dish from the menu and sample “the diamond of the kitchen” (Jean Anthelme Brillat-Savarin, 18th Century gastronomist).
 
Indulge in the world’s most coveted truffle at 208 Duecento Otto:
 
Antipasti
–       Poached egg on cheese fondue and white truffle (HKD 388)
–       Boston lobster salad with chanterelles and white truffle (HKD 498)
–       Creamy cauliflower and potato “ratte” soup with white truffle (HKD 368)
 
Pizza
–       Pizza topped with Italian sausage, asparagus, Scamorza and white truffle (HKD398)
 
Pasta
–       Parmesan risotto with pan-fried goose liver and white truffle (HKD 498)
–       Homemade Castelmagno cheese ravioli tossed with asparagus, porcini, sage and white truffle (HKD 398)
–       Home-made organic egg tagliolini with butter Parmesan and white truffle (HKD 398)
 
Secondi
–       Pan roasted “Fassone” veal tenderloin with mashed truffled potato and white truffle (HKD 628)
–       Pan roasted fillet of halibut with emulsion of saffron, Iberico ham and white truffle (HKD 598)
 
Dolce
–       Mascarpone ice cream with white truffle and crunchy hazelnuts (HKD 368)
 
*Prices of the menu are subject to change according to market price of the white  truffles.  A 10% service charge applies
 
Once again, 208 Duecento Otto brings the most authentic Italian flavors to your table.
 
Website: www.208.com.hk

Contact Details:
Address: 208 Hollywood Road, Sheung Wan, Hong Kong
Tel: +(852) 2549 0208