Celebrate Mother’s Day with a Feast at Lan Kwai Fong Entertainments

Lan Kwai Fong Entertainments (LKFE) is delighted to present sumptuous Italian and Japanese-themed brunches on May 8th to 9th2021, to treat your beloved mother in style on Mother’s Day. Make sure you reserve a restaurant with the best arrangements and celebrate with the whole family! In addition, every mother dining at one of our outlets will receive $200 Lan Kwai Fong Delivery Direct (LKFDD) e-coupon* on May 8th and 9th.

ciao chow

Enjoy the special Mother’s Day Brunch at ciao chow while watching the chefs in action, besides our signature Neapolitan Pizza, a scrumptious brunch will be presented with over 25 delicacies from salad bar, carving station and dessert corner, and guests can enjoy freshly baked and pasta at the newly added Pizza & Pasta station. For the brunch, highlighted dishes include Chicken with Herb Butter, New Zealand Beef Tenderloin with Rosemary and Garlic, Clam and Mussels Stew, Sautéed Red Prawns with Pink Pepper, Salty Caramel Apple Cake, and traditional Italian Desserts.


Mother’s Day Buffet Brunch




Free-flow Alcohol Package



Champagne Promotion


$358 per adult

$180 per child

(aged 4-12 years old)


+$288 per person



$1,380 per bottle

$480 per bottle

Available from 12:00 to 15:30 on May 8th and 9th




Prosecco, house wine, house spirit, Peroni beer, Aperol Spritz and Dear Rose


Dom Pérignon

Taittinger Brut Réserve


Delicate Japanese and jet-fresh sashimi are always the locals’ favourite, Fumi has prepared a contemporary Japanese feast for our guests at Mother’s Day weekend. Each dish is perfectly balanced with maximizing umami and highlighting the original flavors of each ingredient. “Mother’s Day Hokkaido King Crab Brunch” will showcase Hokkaido King Crab Leg, Japanese Steamed Egg Custard with King Crab Meat, Avocado Hokkaido King Crab Roll King Crab Leg and Vegetable Zosui and A4 Miyazaki Beef Himi Udon, together with an array of the freshest sashimi and sushi roll. Guests who reserved tables in advance can receive complimentary Deluxe Sashimi Platter and complimentary Premium Dessert Platter.

A special dinner buffet will be served on May 8th and 9th where extensive food items will spread from A4 Miyazaki Beef, Tofu with Vegetables Small Pot,Japanese Steamed Egg Custard with Snow Crab and Grilled Miso Cod. For advanced dinner buffet booking, diners will be offered a complimentary Japanese Fresh Oyster (valued at $98) and Premium Dessert Platter.


Mother’s Day Hokkaido King Crab Brunch



Free-flow Alcohol Package


$528 per adult

$288 per child

(aged 3 – 11 years old)


+ $98 per person

+ $198 per person

+ $368 per person

Available from 12:00 to 15:00 on May 8th and 9th.




Soft Drinks and Orange Juice

Sake and Beer

Champagne, Wines, Sake and Beer

Mother’s Day Weekend Kyoen Dinner Buffet



Free-flow Alcohol Package

$680 per adult

$350 per child

(aged 3 – 11 years old)


+$288 per person

+$468 per person

Available from 18:30 to 21:30 on May 8th and 9th.

(Complimentary Japanese Oyster and Premium Dessert Platter for advanced bookings)


Sake, Beer, Red Wines & White Wines

Free Flow Champagne

Kyoto Joe

A charmed vision, Izakaya-themed Japanese restaurant Kyoto Joe continues to attract diners with its modern and bold interior design, the restaurant serves up Japanese favourites with an LA twist, Chef Dow recently refreshed the brunch menu and presented new dishes to delight your palate, the-ever-popular “Mother’s Day Izakaya Brunch” offers extensive food items, ranging from the restaurant’s hero sushi rolls, appetizers, sashimi, robatayaki grill options and main dishes. Highlighted dishes include Seabass Roll, Mexican Roll, Prawn Salad, Miyazaki Sausages, Tempura Skewers, alongside free-flow alcohol packages.

This year, we extend the Mother’s Day gathering and offer all-you-can-eat dinner, which will showcase hero sushi rolls, appetizers, sashimi, robatayaki grill options and the freshest of sashimi, highlighted dishes are Lobster Tempura, Saga Wagyu Yaki, Wagyu Tendon in Sapporo with Thick Curry Udon Soup. All diners for Mother’s Day Dinner Buffet will receive a complimentary Sous Vide Abalone (valued at $190).


Mother’s Day Izakaya Brunch




Free-flow Alcohol Package

(2 hours)

$488 per adult

$280 per child

(80-120cm height)


+ $298 per person

+ $178 per person

Available from 12:00 to 14:30 on May 8th and 9th.




Champagne, Wines, Sake, Beer, Soft Drinks

Prosecco, Sake, Beer, Soft Drinks

Mother’s Day Izakaya Dinner Special




Free-flow Alcohol Package


$668 per adult

$338 per child

(80-120cm height)


+ $358 per person

+ $258 per person

Available from 18:30 to 21:00 on May 9th.

(All diners will receive a complimentary Sous Vide Abalone)



Prosecco, Wines, Sake, Beer, Soft Drinks

Sake, Beer, Soft Drinks


To celebrate Mother’s Day at a classic and elegant setting, the ever-popular brunch of Porterhouse is to die for and is featuring unlimited supply of delicacies from buffet, carving station, seafood bar and dessert corner, guests can pair the food with 3 different Free-Flow Alcohol/Non-alcohol Packages. Helmed by Executive Chef Angelo Vecchio, brunch highlights include Organic Whole Chicken, Melt Raclette Cheese and Wagyu D-Rump Roast Beef, diners can enjoy the perfect finish with gelato. On top of the $200 LKFDD e-coupon, every mum will also receive a complimentary Beef Tartare when having dinner at Porterhouse on May 9th.

Mother’s Day Seafood and Carving Brunch


Free-flow Alcohol Package

(2 hours)



HK$480 per adult

HK$240 per child

(aged 3 – 11 years old)


+$168 per person

+$208 per person


+$308 per person

Available at 11:30am – 3:45pm on May 8th and 9th.




Fruit Punch, Shirley Temple, Summer Breeze, Soft drink, and Juice

Sparkling Wine, House Red & White, Peroni, Porterhouse Mary, Gin, and Tonic

Taittinger Brut Reserve, House Red & White, Asahi, Porterhouse Mary, Gin & Tonic, Aperol Spritz and Negroni

Mother’s Day Dinner Every mum will receive a complimentary Beef Tartare on May 9th.



The Finest Artisanal Vegan ‘Cheeze’ Shop Le Fromage by Ma Arrives at K11 MUSEA

Curator Tina Barrat, Hong Kong-based French jewelry designer turned raw-food maestro, crafts culinary gems from simple natural ingredients. Over twenty choices of handcrafted vegan cheese will be on offer. Creamy truffle flavoured ‘Shamembert’ (HK$240/235g; HK$160/120g), tastebud tantalising ‘Moon & Earth’ (HK$180/140g), lusciously pink peppercorn studded Brie: Pink Peppercorn (HK$250/380g; HK$150/190g), Cheddar Smoked (HK$250/315g; HK$150/160g) and the Gorgonzola inspired ‘North Pole Star’ (HK$180/150g) are just a few name-worthy cheeses among the delicious offerings. All cheeses are locally hand made in small batches from natural raw materials, soaked, sprouted, dehydrated or gently warmed to maintain its original nutrients’ density.

Address: Unit 21 of B201, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Website: https://lefromage.com.hk

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

Instagram: https://www.instagram.com/lefromagebyma

NEW! Spring Dishes Abound at Okra Hong Kong 

Seasonal Seafood Takes Centerstage at the Neighbourhood Izakaya

To celebrate a festival of flavors this spring, Okra Hong Kong puts forward the best in-season bounty of the sea in all-new dishes masterfully crafted by Chef Max Levy.

Glowing firefly squid light up the neighbhorhood izakaya this season, where Hotaruika (HK$130) hailing from Toyama Bay are steamed and tossed in a tart ponzu dressing infused with salted lime peel, promising unmatched zest. Accompanied by pickled baby lotus root and an arima sansho emulsion for an added kick, this eccentric dish makes use of jet-fresh squid and demonstrates Chef Max’s creative approach to Japanese cuisine.

Another compelling dish fit for the season is the Sake Poached Ankimo (HK$200). Monkfish liver is poached in Nigori sake from the sake bar’s prized list of premium pours, before being served with roasted garlic in a mackerel dashi broth. For this dish, the ankimo is aged for a week with yame gyokuro tea leaves which elevate it with a whole host of savory aromas, complemented with five-year oak barrel-aged koshu mirin.

All-time izakaya favorites include the enticing Unakyu Foie Gras (HK$180), made from fresh water eel, honey miso duck liver and sweet sanbaizu vinegar and the Smoked Bonito Zuke (HK$220) featuring sustainably sourced, house-cured skipjack tuna served with yuzu kosho –  a citrus-infused chilli paste – as well as burnt soy sauce and crispy garlic.

To complement the spring-exclusive plates, Okra Hong Kong’s sake sommelier and cocktail enthusiast Izaskun Levy has fashioned two refreshing new cocktails (both HK$110). The Kaki Old Fashioned offers a must-try take on the classic, combining bitters with persimmon-infused Shochu, ultimately served embellished with kombu seaweed. Another special concoction shaken to perfection is the Sherry Shochu Highball, garnished with an aromatic cinnamon stick. The light and bubbly cocktail comprises a rare Kohaku Shinsui Shochu that has been aged for over five years in a sherry oak cask lending it a rich, sweet caramel flavor which is perfectly balanced with sparkling Yamazaki soda.

Address: G/F & 1/F 110 Queen’s Road West, Sai Ying Pun

Telephone: 2806 1038

Opening Hours*: Tuesday to Thursday 5:30 -10pm

Friday to Saturday 12-3pm and 5:30 – 10pm

*Hours adjusted as per government regulations.

Website: http://okra.kitchen/Social: @okrahongkong

Reservations can be made by emailing info@okra.bar

Takeaway is available until 10pm, WhatsApp +2806 1038to order.

Frank’s Unveils Four New Lunch Offerings to Suit Any Agenda or Budget

The Red Sauce Bar and Restaurant Offers Compelling Menus Over Two Floors

Frank’s Italian American brings a quartet of lunch experiences to Wyndham Street. Sitting at the lively junction of Wyndham Street, Arbuthnot Road and Hollywood Road, the two-story venue offers up four very different, yet equally impressive midday experiences between ground and first floor.

All You Can Eat At The Bar

Those looking for a quick and convenient lunch can opt for the Bar Set Lunch (starting from HK$79 per person) on Frank’s ground floor. Lunch-time visitors favoring choice will enjoy All You Can Eat Antipasti (HK$99 per person) which enables diners to enjoy as much as they want from Frank’s abundant antipasti counter, while those that prefer structure can dive into an easy set meal.

Downstairs Set Lunch

Guests can choose a classic Italian American sandwich or pasta set, such as the Meatball Parm Sandwich with smoked mozzarella or all-time-favorite Linguini with Clams. Each set comes with a side dish of daily local organic verdure such as Sambuca Glazed Organic Carrots, as well as a choice of coffee, tea, soda or beer.

Upstairs Set Lunch

On Frank’s upper level, a plentiful three-course Set Lunch (HK$199) begins with a serving of antipasti like parmesan-topped Pizzeria Insalata made with romaine lettuce, heirloom tomatoes, pepperoni, olives, onion and a red wine vinaigrette, or popular Frank’s Pork Meatballs.

Guests can select from generous mains like Classic Chicken Parmigiana, or Spaghetti Red Sauce to complete their meal. A lunchtime feast at Frank’s is best washed down with a bottle of Italian red wine, or a round of classic cocktails (from HK$98) for those looking to revive the three-martini lunch, although room should be saved for Dolce – a plate of homemade Italian cookies.

Upstairs A La Carte

Frank’s aims to revive the old-school long lunch with a decadent A La Carte Lunch Menu that guarantees full bellies. Those with time to spare may opt to indulge in antipasti like Homemade Burrata (HK$217) or a plate of five regularly rotating organic verdure plates such as Grilled Zucchini or Marinated Beetroot.

In true red sauce style, a hearty selection of pastas feature including the popular Orecchiette with Sausage & Broccoli Rabe(HK$186) and Spaghetti and Meatballs (HK$287).

Belly-filling Secondi options like the 12oz Flat Iron Steak (HK$311) or whole-bird Supreme Chicken Parmigiana(HK$248) are perfect for a long, lingering lunch.

Each menu section is regularly supplemented with seasonal specials to deliver new and exciting flavor profiles to regular guests. Lunch is available Wednesday – Friday.

Hue Partners With Aromatherapy Associates to Launch ‘Destress

Relax and Revive Afternoon Tea Set From 24 April Until 9 May

Modern Australian restaurant Hue makes the most of its soothing Victoria Harbour views by teaming-up with Aromatherapy Associates to launch a seasonal ‘Destress, Relax and Revive’ afternoon tea set from 24 April until 9 May to coincide with Mother’s Day.

Founded in London, Aromatherapy Associates has been sharing essential oils’ therapeutic benefits for over 30 years. This leading boutique aromatherapy brand has brought its knowledge and skills to the world’s finest hotel and destination spas with aromatherapy treatments and award-winning products designed to restore health and vitality. (Click here to learn more about the brand.)

In line with this special partnership, the Hue x Aromatherapy Associates Afternoon Tea not only showcasing the iconic flavours and pastries of Australia but will also incorporate essential scents and ingredients from Aromatherapy Associates, allowing guests to enjoy a sophisticated afternoon tea with an elevated multi-sensory experience.

Available on Saturdays and Sundays from 24 April until 9 May 2021 (including Mother’s Day), from 3:30 pm until 5:30 pm, the Hue x Aromatherapy Associates Afternoon Tea is priced at HK$680+10% for two people and includes a tea set to share and a choice of tea or coffee. Providing a comprehensive experience, all guests will receive a bespoke Aromatherapy Associates gift set of exclusive Aromatherapy Associates’ bath & shower oils worth HK$420 to take home.

The stunning special afternoon tea features a range of creative sweet and savoury delights, along with house-made special flavoured scones, include the ginger-spiced pumpkin scones, rosemary raisin scones, and traditional scones with lavender whipped cream filling.

Guests can indulge in an enticing spread of savoury dishes, such as Aussie-inspired forest mushroom croquettes with Australian truffle; rosemary and warm Gruyere cheese puffs inspired by the “destress” aroma; and black pepper, ginger and tamarillo glazed beetroot. For the scent of “revive”, enjoy grapefruit cured and smoked ocean trout served on the seaweed crisp and topped with whipped cod roe; and oregano chicken quiche with juniper berry.

On the sweet side, guests will find exquisite pastries such as black pepper rhubarb and sage cream pavlova; and ginger and pineapple friand for “destress”; bitter orange Petitgrain and rosemary curd tart; and Aussie’s favourites like chocolate and barley malt cream Lamington; and pistachio and date cake.

Guests are able to add on a special cocktail for an additional of HK$90 or HK$55 for a mocktail. Social media-savvy diners will love Hue’s range of picture-perfect cocktails and mocktails; colourful and captivating beverages to match perfectly with this special tea set. These include the Revive cocktail, with Juniper Freak gin, pink peppercorn, grapefruit, and almond, topped with soda; and Relax, an elegant concoction with KEW Organic Floral gin, mandarin, Maldon salt, and lemon, topped with soda. For liver-friendly options, opt for Destress, with Seedlip Garden, rosemary, mint, and dry tonic; and Relax, a fruity blend of Very Mandarin and lavender soda.

Gift sets will be given during the promotional period from Saturday to Sunday, one per guest, while supplies last. They are subject to change, and terms and conditions apply.

Hue is located at 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui, Hong Kong. For reservation, please visit huedining.com.hk.


Hyatt TST – Luxuriate in Farmed Caviar and Artisanal Champagne at Hugo’s

Indulge yourself and celebrate a night of pure luxury with farmed sturgeon caviar and champagne, as Hugo’s presents a classic 4-Course Caviar Set Dinner Menu meticulously crafted by Hugo’s culinary team, a gastronomic journey with champagne pairing options.

Begin the journey with Steak Tartare a la Hofmann’s,composed of US prime beef tenderloin, quail eggs, capers, gherkins, onion and brandy dressing, prepared tableside in Hugo’s signature gueridon service. The steak tartare is decadently topped with 15 grams No. 2 Superior Oscietra Caviar. Superior Oscietra Caviar has a poppy texture and a mixed buttery and nutty taste that perfectly complements the vibrant flavours of the steak tartare. It is paired with a glass of Grand Gru Reserve N.V. Blanc de Blancs champagne from Launois Pere & Fils.

Dive into the Creamy Roscoff Onion Soup, a buttery white soup with poached leek that is topped with 15 grams No. 1 Baerii Caviar. This extremely versatile caviar with a marked taste is a light approach to match with the sweet and rich soup.

For the main course, relish Butter Poached French Sea Basswith 15 grams No. 5 Royal Oscietra Caviar, fennel puree, artichoke and beurre blanc. Royal Oscietra Caviar is considered to be the most refined caviar with a flavour that is similar to the wild ones. Its strong nutty flavour pairs very well with the acidity and rich aroma of the French sea bass. It is paired with a glass of Grand Cru Mesnil Sur Oger, Special Club 2008 Blanc de Blancs champagne from Launois Pere & Fils.

End the night on a sweet note with the classic Japanese Strawberry Romanoff, served with 15 grams No. 5 Royal Oscietra Caviar and French vanilla cream. The Japanese strawberry, in season, has a well-balanced sweet and sour taste, and makes an interesting combination with the strong flavour of the Royal Oscietra Caviar. It is paired with a glass of Premier Cru Mareuil-sur-Ay, N.V. Rose Champagne from Marc Hebrart.

The 4-Course Caviar Set Dinner is available from 15 March to 31 May 2021 at HK$1,688 per person. Guests can opt for champagne pairing dinner set to enrich the dining experience, priced at HK$2,598 per person. The menu can be viewedhere.

Hyatt Regency TST – The Chinese Restaurant Presents Traditional Hakka Specialties

The Hakka community in Hong Kong has over 300 years of history and originates from China’s Central Plains region.Today, Hakka people comprise around 20% of the Hong Kong population, and Hakka specialties are some of the most celebrated Chinese dishes in Hong Kong. From 1 March to 31 May 2021, Chef de Cuisine Wong Ho Kan is bringing an array of traditional Hakka specialities to the diners of The Chinese Restaurant.

The early Hakka immigrants laboured hard on farms, and thus, their meals tended to be hearty and heavy. Hakka cuisine has salty and robust flavours. Rice, pork, tofu and soy sauce are the most commonly used ingredients, while rice wine, ginger, garlic and salt are commonly used for food preservation and seasoning.

Steamed dried scallops and white radish meatballs with dried shrimp is a common home-cooked dish of the Hakka clans that requires complex crafting and is, thus, seldom found in the Hong Kong dining scene. First, shredded turnips are marinated and squeezed thoroughly by hand to remove excess water. The shredded turnips are then mixed with mushrooms, minced pork, dried scallops and potato flour before being shaped into delicate meatballs by hand.The meatballs are then topped with tiny bits of dicedpumpkin, soup stock and deep-fried scallop shreds and steamed for 15 minutes.

Stewed pork belly with dried bamboo shoots and pickled mustard greens is another delectable Hakka dish that’s not to be missed. The red-braised cooking method gives the dish a rich umami flavour, while the melt-in-your-mouth pork belly is perfectly balanced by dried bamboo shoots and homemade pickled mustard greens.


18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong




Chinese Executive Chef Matthew Geng of Nan Bei restaurant at Rosewood Bangkok pays homage to the much-loved Sichaun cuisine with “A Taste of Sichuan” special menu, available from March 3 to April 30, 2021.

One of China’s best-loved regional specialties, Sichuan cooking packs a fiery and bold punch of flavors. In addition to its spiciness, this Southwestern Chinese cuisine is known for its fragrant aromas that are guaranteed to bring out the best of the ingredients used.

“A Taste of Sichuan” features six new dishes to tantalize the palate:  White Prawn with Fish Fragrant Sweet & Sour Sauce and Phuket Pineapple; Organic Chicken Popcorn with Dried Chilies, Crispy Rice and Roasted Peanuts; Kurobuta Pork Fillet with Japanese Scallops, Prawns and Sichuan Chili Paste; Braised Cherry Duck with Daikon and Sichuan Pickled Peppers; Snow Fish with Nan Bei Chili Sauce; and Seabass with Sichuan Peppers.

“There’s much more to Sichaun dishes than just its well-known, numbing peppercorns and it’s one of my favorite China regional cuisines,” says Executive Chef Geng.  “These handpicked six dishes not only pay tribute to authentic Sichuan cooking but also highlight the pristine ingredients available here in Thailand.”

For more information and reservations, please contact +66 2 080 0080 or bangkok.nanbei@rosewoodhotels.com. Nan Bei operates from Wednesdays to Sundays. Lunch is served from 11:30 a.m. to 2 p.m. and dinner from 6 to 9 p.m.

Maximal Concepts and Mandarin Oriental, Hong Kong Launch The Aubrey, an Eccentric Japanese Izakaya

Maximal Concepts and Mandarin Oriental, Hong Kong are delighted to introduce The Aubrey, an eccentric Japanese izakaya located on the 25th floor of the hotel. Scheduled to open on 17thFebruary 2021, the space will feature three distinctive bar experiences, as well as a drawing room, a curio lounge and a leading culinary team that will form the city’s most creative hospitality destination.

Set to be a home-away-from-home for local Hong Kong and global guests alike, The Aubrey is inspired by ‘the journey of a hungry mind’ and channels the vibe of Japanese izakayas in Ginza. Using high quality Japanese ingredients and traditional cooking techniques, guests will enjoy culturally rich beverage and dining experiences.

Leading The Aubrey’s bar programme is Devender Sehgal, most recently bar manager at Otto e Mezzo Bombana and a popular and renowned drinks professional celebrated in Hong Kong and India. At the first of The Aubrey’s three bars – known as The Main Bar– Devender and his team will offer a core selection of Highball and Chuhai cocktails, a signature cocktail menu inspired by the game of chess and a rotating selection of three seasonal cocktails based off a singular Japanese ingredient.

The second bar is the four-person Omakase Cocktail Barwhich reinvents the omakase experience and where resident bartenders will take guests on a unique drinks journey across Japanese spirits and flavours. Finally, the third bar – The Champagne and Sake Bar – will celebrate the age-old tradition of oysters and champagne, while also playing with sparkling sakes.

Dining at The Aubrey falls under the watchful eye of Chef Yukihito Tomiyama, a Japanese national most recently at the one Michelin-starred Shinji by Kanaseka in Macau.  At lunch, elevated bentos are created with decades of core Japanese cooking experience. Presented in beautiful hand-crafted wooden boxes, their layers reveal fresh ingredients made with impeccable technique from The Aubrey’s raw, tempura and robata menus.

Guests will also appreciate the world-class sushi and sashimi skills of Chef Tomiyama and his team, specializing in traditional Edomae sushi-making techniques. The robata grill takes diners on a journey from the ocean to the soil where prime ingredients are cooked over binchotan charcoal, while the tempura menu shows the cuisine’s art, craft and lightness.

Sustainability is one of the key tenets for both Maximal Concepts and Mandarin Oriental, Hong Kong, impacting every decision taken at each level of the development of The Aubrey. From using the world’s first viable compostable clingwrap to bamboo and paper products from sustainable sources, The Aubrey is as much as possible zero-waste with the goal to remove single-use plastic from all operations. The vision is to be a pioneer and educate in the sustainable hospitality space.

Matt Reid, Co-Founder of Maximal Concepts, explains the creativity and inspiration behind The Aubrey by saying, “Mandarin Oriental, Hong Kong is one of the world’s most storied hotels, a global bastion of travel for more than half a century, and The Aubrey is set to honour the incredible cultural elements and exchanges that have happened here over the years. Creativity is like pollination in that one idea has to come from another source and nothing promotes it more than the sense of wonder, curiosity and discovery of food and travel.”

Pierre Barthes, General Manager and Area Vice President, Operations at Mandarin Oriental, Hong Kong adds, “The Aubrey represents a significant moment of renewal for Mandarin Oriental, Hong Kong as we have completely reimagined our 25th floor to celebrate the city’s reputation as a cultural crossroads and an iconic travel experience. This vibrant, beautiful and multi-faceted space celebrates the very best of Japanese drinking and dining in a city which embraces other cultures like few others.”

Designed by Maximal Concepts and Silverfox Studios, The Aubrey’s design  was inspired by Japanism, a 19thcentury European movement influenced by Japanese art.


All-day dining restaurant The Place at Cordis, Hong Kong is pleased to present the new Japanese & Korean Afternoon Tea Buffet, available from 20 February 2021. Guests can enjoy a variety of Japanese and Korean authentic teatime delicacies, live cooking stations and strawberry desserts.


Japanese & Korean Afternoon Tea Buffet
Prepared by The Place culinary team, an array of Japanese delicacies includes Live Robatayaki station, Okonomiyaki, Takoyaki octopus ball, Kanto Oden and Udon station. Foodies may also savour scrumptious Korean street snacks such as Cheese corn dog, Carbonara Tteokbokki, Kimchi fried chicken and Doenjang mussel stew. A selection of cold dishes is another highlight for the buffet including the Cold soba station, Nigiri Sushi, and 10 kinds of Korean cold appetizers.


Sweet tooth could also get indulged in a series of Korean strawberry desserts crafted by Pastry Chef Roy Ma such as Strawberry Basque Cheesecake, Strawberry Mille Feuille and Strawberry Pistachio Opera Cake. A Doriyaki with Korean strawberry compote live station cannot be missed out too. Each guest will enjoy a complimentary glass of special drink with a choice of strawberry sparkling wine, strawberry chocolate milk or Korean honey yuzu tea, plus the free-flow chilled orange juice, fruit tea, coffee or tea.


Japanese & Korean Afternoon Tea Buffet is available every Saturday, Sunday and Public Holidays from 20 February 2021. Bookings for The Place may be made at +852 3552 3028 or via email at cdhkg.restaurants@cordishotels.com.


Opening Hours and Prices:

Tea Buffet 3:15 pm – 5:30 pm (Every Saturday, Sunday and Public Holidays) Adults: HK$338;

Kids/Seniors: HK$248

All prices are in Hong Kong dollars and subject to a 10% service charge.

All menu items are subject to change due to seasonality and availability.


@cordishk #CordisHK #ThePlaceHK