JW Marriott Hotel Hong Kong is proud to announce the opening of The Lounge and Bar Q88. The exciting venues infuse sleek modern interiors and contemporary furnishings, a welcoming atmosphere and enhanced food & beverage offerings for an exceptional wining and dining experience.
The kitchen is led by British born Executive Chef, Stephen Doe, and award-winning Executive Sous Chef, Tony Wong, a key person behind JW Café’s success; working together with a talented team to present an array of premium food choices to The Lounge’s sumptuous buffets during lunch, afternoon tea, supper and Sunday brunch. The buffet selection also includes a new Asian Bistro-inspired section, encompassing a variety of South East Asian favourties like home-made curries and Singapore satays; weekly new additions to the signature Noodle Bar; a Mediterranean Rotisserie live action station, featuring Kebabs and Mezze; as well as a larger selection of desserts by Hong Kong’s top Pastry Chef, Roger Fok.
Other new highlights include a six-course high tea, comprising traditional English and Cantonese savouries and desserts, accompanied by over 30 varieties of Canton Tea specialty selection and a dedicated JW Tea Ambassadors onsite to guide guests in the art of tea drinking.
Managed by Bryson Rivera, voted top 25 bartenders in Hong Kong and Macau by Drinks World Asia 2016; Bar Q88 offers an extensive beverage menu and refreshing cocktails such as Ginger Meggs Old Fashioned – Ballentine’s 12 year, Gingerbread Syrup, Chocolate Bitters, Angostura Bitters and Water; and Nutty Smash – Absolute Vodka, Frangelico, Prosecco, Lime Juice, Sugar Syrup and Mint Leaves. JW’s Wine Ambassador, Angus Kwan, one of the hotel’s most knowledgeable wine professionals, brings his expertise to the tables at the world’s first and only Riedel Room. Adding to the vibrant atmosphere is resident band, “Sweet Retreat”, performing nightly from 8.30pm till late.
Sunday Champagne brunch with free flow of Moët & Chandon champagne and all day delicious bar bites are also available.