Hotel ICON Debuts New A La Carte Menu for Above & Beyond

Hotel ICON is pleased to announce the appointment of Chi Ki Wong as the new Executive Chinese Chef of Above & Beyond. Upon his appointment, Chef Wong is introducing a brand new a la carte menu for Above & Beyond, the award-winning Cantonese restaurant in the heart of vibrant Kowloon.

Chef Chi Ki Wong joined Hotel ICON in March 2016 and is currently the Executive Chinese Chef of Above & Beyond. He is taking the award-winning restaurant to new heights with his signature dishes. Chef Wong’s culinary repertoire blossomed during his time at the Hong Kong Golf Club from 2000 until February 2003 as a Chef de Partie. He joined Harbour Plaza Hotels & Resorts in February 2003 as Senior Cook A, and over a span of five years, he was promoted to become a Section Head. During this period, he was transferred to The Kowloon Hotel from March 2005 to May 2006 as a Section Head at Main Kitchen, where he developed and refined his culinary techniques. After spending four years with W Hong Kong from August 2008 until March 2012 as a Stove Chef, he joined The Peninsula Hong Kong from March 2012 until February 2016 as a Wok Sous-Chef.

With a notable career trajectory, Chef Wong has over 15 years of extensive experience tucked under his apron strings. Chef Wong is passionate about working with fresh ingredients and specialised in crafting both traditional and innovative Chinese dishes. With enthusiasm and ambition, Chef Wong is excited to introduce new menus and dishes to match with the restaurant’s breathtaking city views.

In addition to the much-adored selection of signature dishes such as Crispy Chicken, Wok-fried Lobster, Egg White and Black Truffle and Wok-fried Prawns, Tangerine Peel and Fermented Black Beans, Above & Beyond presents a brand new a la carte menu featuring new signature dishes crafted with top-quality ingredients from around the world. Highlights include the sweet and sour Stir-fried Tiger Prawn from South East Asia with Preserved Plum Sauce and Stir-fried Australian M9 Wagyu Beef Cubes with Brown Garlic. The Australian M9 Wagyu Beef is renowned for its tenderness and excellent marbling which gives full-bodied flavours that make it perfect for Chinese dishes.  The menu also features an addition of vegetarian dishes such as the Wok-fried Mushroom, Ginkgo, Lily Bulb, Asparagus, Black Fungus in Crispy Basket. There is something to suit all palates.

A truly unique and unforgettable experience awaits gastronomic enthusiasts at Above & Beyond where exquisite Cantonese dishes are served with imported premium Oscietra caviar from France’s leading caviar brand, Sturia. Sturia pioneers sturgeon farming in Bordeaux, France and prides itself in offering a wide variety of sensations and freshness of remarkable caviar known to enhance dishes with subtle iodine hints. Its lightly salted caviar releases long hazelnut flavours on one’s palate creating an extraordinary experience. Discover a range of sea specialties at Above & Beyond, including Braised Garoupa Roll and Winter Melon in Pumpkin Broth and Wok-fried Scrambled Egg White and Crab Meat, each served with 15 grams of French Sturia Oscietra Caviar that is sure to impress.

Enjoy the breathtaking views of Victoria Harbour while savouring alluring dim sum offerings, complemented by a collection of premium Chinese tea at HK$35 per person*. Highlights include Taiwanese Oriental Beauty, Wuyi Great Red Robe, 20-Year Aged Pu-Erh, Luk On Tea, Ming Qian Lion Peak Dragon Well and Silver Needle, etc.

New A La Carte Menu and French Sturia Oscietra Caviar Dishes
Time:

 

Lunch:  Monday – Friday: 11:00 – 14:30

Saturday, Sunday & Public Holidays: 11:00 – 15:30

Dinner: 18:00 – 22:30

Venue: Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong
Enquiries: (852) 3400 1300 or book.restaurant@hotel-icon.com
Reservations: https://dining.hotel-icon.com/en/reservation/?rid=107

‘NECTAR’ takes root in Hollywood Road

The integrative dining concept from celebrated chef Peggy Chan advances plant-based cuisine with progressive tasting menus

108 Hollywood Road in Hong Kong is an address synonymous with culinary innovation, forward-thinking nutrition and healthy eating. For four years, it was home to the much-loved Grassroots Pantry, the pioneering restaurant founded by chef Peggy Chan that introduced local diners to the possibilities of plant-based cuisine. Advancing this legacy, the address is now occupied by Nectar, Peggy Chan’s next-generation restaurant.

Combining her formal training in the culinary arts and her mastery of raw, functional foods, Peggy Chan serves nutrient-dense, seasonal tasting menus using locally sourced organic ingredients. During each dinner, Nectar guests have the choice of a five, eight or 12-course tasting menu. Original Grassroots is the five-course option, while Integrative comprises eight courses and Edible Solutions includes 12 individual dishes.

Refined and inventive, the seasonal tasting menus are available for dinner daily, except Tuesdays. Celebrating the versatility of locally and regionally sourced organic products, the five-course Original Grassroots tasting menu (HK$680 per person) showcases Grassroots Pantry’s foundational dishes. Highlights include Young Coconut, Sweet Corn and Aji Amarillo Pepper, which introduces guests to the surprising ability of plant-based ingredients to mimic ocean textures and flavours. The Signature Mixed Mushroom Linguini is given extra love with freshly made in-house vegan pasta tossed with maitake mushroom and shavings of summer truffles.Accompanying the seasonal figs picked fresh from Zen Organic Farm, chef Peggy Chan has created a Raw Cashew, Medjool Date and Madagascan Vanilla Cream. Guests choosing the Original Grassroots menu also have the option of an additional Nectar Cheese Course comprising a selection of probiotic-rich, cultured and gently aged animal dairy alternatives.

For a more extensive dining experience, the eight-course Integrative Tasting Menu (HK$880 per person) reflects Peggy’s belief in the healing nature of plant-based cuisine. An amuse-bouche of Cashew Halloumi Sigara Borek leads the experience, followed by the very popular and refined Raw Tomato Tuna, Jicama and Nori Temaki. For the fourth course, Peggy’s rendition of Bak Kut Teh comprises truffle wontons in lieu of pork ribs, creating layers of flavours through the use of traditional healing Chinese ingredients. Following the Nectar Cheese Course, diners can experience Young Ginger Ice Cream, complemented with papaya and fermented ricotta, and an immune-boosting play of Moringa Cream, Banana Kefir Syrup, Zero-Waste Banana Flour Sponge and homemade vegan and gluten-free Kaitafi pastry.

The Edible Solutions 12-course Tasting Menu (HK$1,380 per person) draws inspiration from Project Drawdown, a global initiative to reduce carbon emissions and reverse global warming. Designed to encourage diners to rethink the impact their food choices have on the planet, the menu includes Food Waste, a version of the classic Thai snack Miang Kham featuring the oft-forgotten parts of a banana plant – the blossom and the skin –wrapped in betel leaves. Clean Energy is made up of black corn, ‘butter not butter’, and togarashi while Plastic, an exact replica of slow-cooked lobster bisque, uses roasted Shimeji mushroom, annatto seeds and saffron, served alongside a Bulb Eggplant sous vide and baked en papillotte. Each tasting menu comes with an option for an elixir pairing or wine pairing.

A three-course set menu is offered during weekday lunches, except Tuesdays. The weekly-rotated set lunch menu includes a starter and a choice of mains between the nutrient-dense Weekly Whole Bowl or the inventive Taiwanese Kelp Noodle with bak kut teh and burdock floss. Completing the experience with a sweet finale is the Mango Granita with coconut custard and crispy oats.

 

On weekends and public holidays, brunch extends to a free flow and rotational menu that showcases organic, locally — and sustainably – sourced ingredients in creative ways. The revolving menu focuses on brunch classics, reimagined with appetising and nutritious twists. Peggy’s interpretation of the quintessential Caesar salad, for example, boasts butterhead leaves immersed with dehydrated shiitake bacon, 14-day cultured parmesan, and raw cashew Caesar. Other dishes include the BBQ Popcorn with celery slaw and cashew sour cream, Tikka, comprising chutney, and queso bianco and Koji Carrot Crepe topped with pine nut custard. Wholesome desserts take centre stage at Nectar with a range that includes Waffles with chia jam and ice cream, Mango Chia Seed Pudding and Warm Zero Waste Banana Cake.

 

Ruby Tuesday Adds Impossible Foods

Following the success of its Earth Day menu, which saw the popular family restaurant offer, Impossible Foods’ meat made from plants for the first time, Ruby Tuesday will be launching several Impossible™ dishes on to its main menu and kids menu at all Hong Kong locations starting July onwards.
 
The Ruby Tuesday menu will feature three Impossible™ dishes, showcasing the versatility of the meat made from plants. The Ruby Tuesday Impossible™ Burger, Ruby Tuesday Impossible™ Bolognese with Penne Pasta and Ruby Tuesday Impossible™ Cheese Quesadilla will give diners plenty of options to choose from. Likewise the kids menu has been expanded to include a mini Impossible™ Bolognese with fresh broccoli, Impossible™ Mini Burger with fries and a small side salad, and kidssized Quesadilla withImpossible™ Meat, cheese, and a side of sweet corn. 
Full descriptions of the delicious new Ruby Tuesday x Impossible dishes below:
 
RubyTuesday Impossible™ BurgerA deliciously, juicy Impossible™ Patty with Green Lettuce, Mayo,Sliced Tomato, Red Onion [Rings], Pickles, a Cheddar Cheese Sauce and, sliced Avocado squeezed into a Bamboo Charcoal Burger Bun.
RubyTuesday’s Impossible™ Bolognese: Deliciously thick ragu made with Impossible™ Meat, Soffritto, Onions, Tomato Paste, and Vegetable Brothperfectlypaired with Penne Pasta and garnished with Parmesan Cheese and Rocket.
RubyTuesday’s Impossible™ Quesadilla: Ruby’s Impossible™ Quesadillas consist of flour tortillas,filled with seasoned Impossible™ Meat, Cheddar and Swiss Cheese. Grilled to perfection and served with dollops of salsa and homemade Sour Cream.
 
The new Impossible Meat dishes will be available at all five Ruby Tuesday Hong Kong franchisee!
 

Step into a Summer of Indulgence at The Ritz-Carlton, Macau

Sip exquisite Perrier Jouët Brut Reserve Champagne and feast on mouthwatering lobster after a revitalizing spa treatment

There is no better time than the summertime to pamper yourself and indulge in a little luxury, and there is no better place to do it than at ESPA at The Ritz-Carlton, Macau, with the Sip, Savour, Spa Summer Indulgence package. Enjoy a soothing spa visit at an idyllic retreat that was recognized as the “Best Spa Service of the Year” at the Spa China Awards and awarded with the highest rating of five stars by Forbes Travel Guide since 2017, followed by refreshing champagne and succulent lobster.

The ultimate summer indulgence begins with the purchase of a moisturizing hand treatment and spa gift set at ESPA at The Ritz-Carlton, Macau. After you enjoy your treatment, you will receive a voucher that can be used in your choice of one of The Ritz-Carlton, Macau’s many delicious restaurants for a bottle of Perrier-Jouët Brut Reserve Champagne and a lobster dish.

Our Executive Chef Jackie Ho, at the Michelin-starred Lai Heen Cantonese restaurant, will offer a Wok-fried Boston Lobster with crispy garlic and spicy chilies, while those looking for a less fiery option can enjoy the rich Butter Poached Boston Lobster at The Ritz-Carlton Café, cooked in a buttery broth that elevates the natural goodness of the succulent lobster. For a crisp and juicy delight, try the Boston Lobster Tempura at The Ritz-Carlton Bar & Lounge, and for a poolside treat, savour the Boston Lobster Tian at The Ritz-Carlton Pool Bar, a refreshing blend of lobster, avocado, fresh vegetables and crunchy chips.

Treat yourself to the ultimate in luxury with a visit to ESPA at The Ritz-Carlton, Macau, where the Summer Indulgence promotion runs from July 1 to August 31, 2019. Reservations can be made by calling +853 8886 6608.

The Chosen 8 Omakase Menu at WHISK

An Inventive Take on Premium, Primarily Japanese Ingredients in Season

 

A part of eclectic The Mira Hong Kong – a design-driven hotel and a dining hot spot in Tsim Sha Tsui –  WHISK serves innovative Western cuisine infused with highest pedigree, seasonal ingredients primarily from Japan, but not only. Put your trust into the skillful hands of Chef Oliver Li who has just revamped his 8-course tasting dinner menu celebrating premium ingredients prepared according to an artful form of Japanese haute cuisine, yet creatively presented in Western style at WHISK’s refined setting.

 

Curated by Chef Oliver Li, original dishes are prepared daily in highly limited quantities and cooked to order with utmost respect for the produce. All fish, delivered live or chilled, never frozen, is prepared using highly regarded ikejime technique to ensure superior quality of taste while glossy cabinet at WHISK’s entrance proudly displays top quality beef dry-aged in-house for up to 90 days.

 

The latest seasonal menu by Chef Oliver Li featuring Enshui Murasaki sea urchin, gentle eel, tender duck, Okinawa’s agu pork, and delicate meat of Queensland spanner crab reveals some of the most sought-after ingredients hand-picked to create a symphony of flavors that progresses with every small plate.

 

Thoughtfully created to pair flawlessly with the Wine Spectator-awarded wine list, the menu opens with a visual eye-candy in a form of Chef Oliver’s interpretation of uni that is a pure expression of umami. Bright orange pockets of iodine-rich sea urchin served in its spiky shell are submerged under lustrous lobster jelly and topped with an elegantly sculpted dollop of French farmed caviar with a touch of gold.

 

Among the highlights is flaky, melt-in-your-mouth Amadai fish, which Japanese chefs love to serve as tempura dish with no batter to show off the color and crispy golden skin which perks up creating a unique pattern; and highly sought-after Miyazaki Wagyu beef from the farm of Mr Ozaki available in just a handful of restaurants in Hong Kong.

Beautifully marbled A4 grade Miyazaki Wagyu beef from Mr Ozaki’s farm is fed on a mix of grass and grains for up to 36 months when the meat reaches sublime mature flavour with distinctive texture and sweetness without being overwhelming. Served with burnt onion puree, charred shishito, bamboo shoot and decorated with a single dill flower it is a true connoisseur’s delight and one of the definitive show-stoppers of this tasting set available as an upgrade choice (+HK$280). The more premium version of the final savory course comes as a replacement of otherwise served tenderly pan-seared Sichuan pepper and honey-crusted duck breast, accompanied by earthy beetroot and yogurt dip.

 

The sommelier’s selections trace Europe’s finest wine-growing regions. From fresh, intense yet delicate white wine from Collio of Friuli made with 100% hand-picked Pinot Grigio grapes in an Italian estate founded by innovative winemaker Mario Schiopetto, the mineral, straw-pale wine prepares the palate for the gentle yet rich slow-cooked abalone.

 

Complex 2016 Ürziger Würzgarten Kabinett Riesling from a 10th generations old German house of Markus Molitor, where ungrafted vines, some more than 100 years old, grown on impossibly steep slopes with up to 80% inclination are meticulously cultivated by hand forming the basis for incomparable, fine Mosel Rieslings, is an excellent interlude between the pure fillet of amadai fried to golden hue, and Okinawa’s coveted Agu Pork – the only indigenous to Japan breed of pig – which comes covered with shavings of summer black truffles.

 

Full-bodied, well-structured Tempranillo blend of opulent Rioja Reserva 2014 from Bodegas Muga – a famous family-owned winery located in the historic wine district of Haro in Rioja Alta, Spain – with notes of red fruit, spice and hints of coffee is the selected accompaniment to beef or duck which comes right on the heels of a plate of creamy eel topped with pan seared duck foie gras.

 

“There is nothing more exciting about dining out than leaving your menu choices to the Chef. It’s a meaningful sign of mutual trust and respect of culinary flair which Japanese Chefs and diners have a special reverence for, which is wholeheartedly inspiring as it creates a cherished connection between the kitchen team and our patrons,” says Chef Oliver Li, Chef de Cuisine at WHISK, who turns seasonal white asparagus into delicious scoops of veggie ice-cream served in a minimalistic fashion as the final course of his degustation menu.

 

THE CHOSEN 8 OMAKASE MENU BY CHEF OLIVER LI

Uni, Abalone, Crab, Amadai, Eel, Agu, Duck or Wagyu (+HK$280), Asparagus

Available nightly, Mon – Sat, 6:30pm – 10pm, until mid-September.

HK$890 for 8 courses (HK$1,170 with Wagyu Beef)

Add HK$380 for 4 glasses of Sommelier’s Selection

Advance booking is required. Prices are subject to 10% service charge.

See the menu: http://bit.ly/omakase_menu_whisk

Michelin-starred Cantonese restaurant Ming Court

This summer, Michelin-starred Cantonese restaurant Ming Court unveils a seasonal menu with Hong Kong locally-sourced ingredients, available from now until 30th September.

As an urban city, Hong Kong imports most of its food. To support local communities and promote sustainable dining concept, Executive Chef Li Yuet Faat has sourced the best quality locally-grown products to craft a series of summer delicacies for guests to savour the freshness and inherent flavours from local ingredients.

Highlighted dishes with locally-grown vegetables include:

  • Crab meat, Shrimp, Scallop, Roasted Goose Meat, Xuanwei Ham , Shiitake Mushroom, Loofah, Winter Melon Soup, Double-boiled (using organic winter melon grown in Fanling) HK$628
  • Chinese Amaranth, Fresh Chinese Yam, Fish Broth, Simmered (using Chinese Amaranth grown in Tai Po) HK$228
  • Fuzzy Melon, Conpoy, Prawn Paste, Braised (using fuzzy melon grown in Tai Po) HK$268

Highlighted dishes with locally-grown mushrooms include:

  • Fresh Lingzhi Mushroom Soup, Fish Maw, Silkie Chicken, Double-boiled (using Lingzhi mushroom grown in Tai Po) HK$238 per person
  • Organic Pink Oyster Mushroom, Scallop, Asparagus, Sautéed (using organic pink oyster mushroom grown in Tai Po) HK$438

Highlighted dishes with locally-farmed poultry and fish include:

  • Three Mushrooms, Six Fungi, Barley, Chicken, Roasted (using locally-farmed Kamei chicken) HK$298 (half), HK$568 (whole)
  • Croaker, Kowloon Supreme Soy Sauce, Pan-Seared (using croaker locally-farmed in Sai Kung) HK$398
  • Local Soft Shell Lobster, Salted Egg York, Oat Crusted, Fried (using soft shell lobster locally-farmed in Sai Kung) HK$568

In addition to the seasonal menu, Ming Court has joined hands with Green Monday and created a series of special vegetarian and vegan dishes with Omnipork, Gardein Chicken, Beyond Burger and Beyond Sausage. Highlights include Beyond Burger, Basil, Fresh Peppercorn, Onion, Bell Pepper, Wok-Fried (HK$238), Fried Rice, Beyond Sausage, Salted Lemon, Black Olive (HK$238), Omnipork Pork Bun, Preserved Vegetable, Steamed (HK$68/3 pieces). A vegetarian dinner set menu (HK$788 per person) is also available for those who enjoy the house specialties.

 

Reservations can be made at +852 3552 3028 or on cdhkg.restaurants@cordishotels.com. All prices are subject to a 10% service charge.

PIIN Wine Restaurant Launches Bar Hour

Wine Flights and a Choice Wine of the Week Join PIIN’s Impressive Repertoire

PIIN Wine Restaurant, Hong Kong’s first and only Burgundy-focused wine restaurant,  will launch a compelling new Bar Hour featuring captivating wine flights and exceptionally priced wine by the glass, alongside a stunning menu of elevated Cantonese bar snacks.

From 5.30 to 8.00pm each night, guests can indulge in a tour of Burgundy via an expertly curated wine flight. A flight of three premium wines and a delicious dish like Crispy Black and Golden Tofu can be enjoyed for only HK$350 – a wonderful way to lean into an evening. The captivating flights are also available from 10.00pm until close, for those looking for a unique drinking experience at the end of the night.

Those looking for a quicker tipple can opt for a glass of PIIN’s sommelier-selected wine of the week for only HK$80. Pours such as Domaine du Château de Marsannay, Marsannay Les Champs Perdrix and Domaine du Château de Meursault, Bourgogne will be featured on rotation, giving guests the opportunity to sample exquisite wines from Burgundy and beyond at an exceptional price. Each wine of the week will be poured from an exclusive double magnum which offers superior preservation of the enclosed wine and an exceptional drinking experience for PIIN guests.

Unlimited craveable snacks like Deep Fried Taro Thins and umami-rich Homemade Fish Crisps will be served throughout Bar Hour, while those looking for something heartier can order plates, starting from HK$78, from the dedicated Bar Menu. Small plates such as Wagyu Gyoza with Homemade Sauce (HK$128) and Deep Fried Chicken Wings with Fermented Bean Sauce(HK$108) are ideal for settling pre-dinner hunger pangs, or, when ordered as multiples, make for a satisfying light meal before hitting the town.

PIIN is open from Monday through Saturday from 5.30pm until late. PIIN’s exceptional wine programme focuses on large format, older vintages and rare wines from Burgundy. With over 2,000 pours available to accompany a meal at PIIN Wine Restaurant, including up to 100 by-the-glass options, the wine restaurant dispels the myth that Chinese food and European wines make for an inharmonious partnership.

PIIN Wine Restaurant
2/F Floor
H Code
45 Pottinger Street
Central, Hong Kong

Telephone: +852 2832 7123

Opening hours:

Monday – Thursday: 5.30pm – 1.00am

Thursday – Saturday: 5.30pm – 2.00am

Last order for A La Carte at 11pm

Sunday – Closed

 

Website: https://www.piin-hk.com/

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

Instagram: @piinrestaurant

Head Chef Dtoy Pariyasakul at Aaharn

Award winning chef takes helm at David Thompson’s restaurant in Hong Kong 

Sparking Off Thai Delicacies with Exotic Seasonal Summer Menu

Aaharn is delighted to announce the appointment of award-winning Boonyapat ‘Dtoy’ Pariyasakul as head chef. The world-class Thai restaurant is located above the Armoury Bar at the head of the parade ground within the historic Tai Kwun site. 

Thirty-two year old Dtoy has been immersed in Thai food his entire life. He grew up in Pathum Thani province within his family’s restaurant business before taking up an opportunity to train with royal Thai cuisine expert, Master Assistant ProfessorUpload Files Kobkaew Najpinjj. Dtoy joined the kitchen brigade at World’s 50 Best restaurant Nahm in Bangkok more than five years ago where he first worked with David Thompson, a recognized world authority on Thai food and recipient of many awards including Asia’s 50 Best Restaurants Lifetime Achievement Award and White Guide’s Global Gastronomy Award.  

The first time I saw him cook I knew he was a chef of rare distinction.” says David Thompson.  “His skill and elegance was immediately apparent. I have worked with many Thai cooks – few are as outstanding as Dtoy”.

From his hardworking attitude in the kitchen to his deep understanding of the balance of flavours inherent to Thai cooking, chef Dtoy’s passion and knowledge has been impressing diners at top restaurants in Thailand and Australia, and at consulate and United Nations events for more than ten years. Aaharn is delighted to welcome Dtoy to Hong Kong.

New Summer Favourites

To welcome the warmer weather, Aaharn will be launching a number of new dishes using seasonal ingredients and new flavours inspired by regional cultures to introduce the diversity and intricacies of Thai cuisine, usually less seen around Hong Kong.

Guests can look forward to refreshing and light dishes like Lemongrass Salad with Prawns, Pork and Cashew Nuts (HK$228), or the Southern Style Grilled Mussels (HK$218), perfect for the summer heat. The lemongrass salad combines over 20 ingredients and showcases the fresh aroma of lemongrass, while the mussels encompasses the perfect balance between sweet and spicy to showcase the beauty of Southern cooking style.

For visitors and diners new to Aaharn, the dinner tasting menu (HK$788 pp + 10% service charge) offers a fantastic option to experience the best dishes in one sitting. Aaharn’s lunch set menu is served from Tuesday to Saturday and is priced at HK$198 pp + 10% service charge. Available to be enjoyed on the terrace overlooking the parade ground at Tai Kwun, lunch time at Aaharn offers a delicious escape from the renowned hustle of Central Hong Kong.

Reservations can be made by calling 2703 9111 or online at www.aaharn.hk. 

Moon Lok Chinese Restaurant

Corporate dinners and weddings immersed in Chinese culture are now on the menu at newly-opened Moon Lok Chinese Restaurant at Hong Kong’s new Chinese arts and opera hub. In a multi-function event venue including elegant private dining rooms, Chinese cuisine’s epicentre at Xiqu Centre in West Kowloon Cultural District has launched three exquisite banquet menus showcasing its broad repertoire of popular regional specialties by renowned Chiu Chow Master Chef, Hui Mei Tak – crowned one of the ‘Ten Best Chefs in China’.

Catering for all budgets of celebrations, Mook Lok Chinese Restaurant’s traditional 10-course menus for tables of 12 are priced from HK$8,680 to HK$12,880 and HK$16,800, subject to 10% service charge.

Simplest of all, The Wonder Set (HK$8,680) is headlined by classic Beijing dish and all-time crowd favourite, Signature Peking Duck. Another show-stopper is Deep-fried Sea Prawn Wrapped with Crispy Noodle, Chef Hui’s special creation with minced shrimp stuffed inside fresh sea prawn.

Braised Goose Web with Chiu Chow Pomelo Peel and Shrimp Roe is another signature requiring great skill and time to prepare. The menu is completed with Double-boiled Whelk and Fish Maw Soup with Chinese Yam and Goji, Deep-fried Crispy Skin Baby Pigeon, Crispy Diced Bean Curd with Fresh Crab Meat and Braised E-fu Noodles with Conpoy and Enoki Mushroom – with desserts of Baked Almond Pastry, Gluntinous Rice Dumpling with Water Chestnut in Sweet Soup and Seasonal Fruit Platter.

Including prized abalone and bird’s nest, The Happiness Set (HK$12,880) is also introduced with Roasted Suckling Pig. The pricier menu continues with Baked Crab Meat Stuffed in Crab Shell and its two premium courses – Double-boiled Supreme Bird’s Nest with Puréed Winter Melon and precious, skillfully prepared Braised Abalone (6 / Catty) with Goose Web.

Roasted Goose with Crispy Skin and Stewed Vegetables (two kinds) with Conpoy and Egg White and Steamed Glutinous Rice Wrapped in Lotus Leaf complete the main courses – with desserts of Steamed Sweet Crystal Dumpling Stuffed with Custard and Red Bean Paste, Sweetened Almond Cream with Egg White and Lily, and Seasonal Fruit Platter.

The Opera Set (HK$16,800) is the most prestigious, supreme Chinese banquet of all, led by Roasted Whole Suckling Pig and Stir-fried Prawn and Lily with Preserved Vegetable, paying homage to Chef Hui’s Chiu Chow heritage.

Three more stars of the show are Double-boiled Bird’s Nest with Diced Chicken Wrapped with Egg White; premium Stewed Japan Dried Oma Abalone (23 / Catty) in Oyster Sauce with Goose Web; and spiced Steamed Oasis Giant Grouper with Garlic and Chilli Pepper.

Stewed Conpoy and Vegetable Stuffed in Fizzy Melon is a true operatic presentation to complete main courses, along with Stir-fried Noodle with Squid in Supreme Soy Sauce, and Steamed Shrimp and Leek Sprout Dumpling. Dessert is an exceptional version of Red Bean Sweet Soup, delicately balanced with Aged Orange Peel, followed by Seasonal Fruit Platter.

In a theatrical ambience evoking the serenity of a Chinese garden, Moon Lok Chinese Restaurant complements the traditional and contemporary cultural elements of Xiqu Centre, reflecting China’s evolving culinary art form.

The new dining hot spot is operated by Hong Kong-based hospitality group Buick Management, which also runs Pak Lok Chiu Chow in Times Square, K11 and Elements, as well as Chateh in Mira Place and Moon Lok Chiu Chow in Citygate.

Moon Lok Chinese Restaurant’s overall culinary concept embraces specialties from a broad spectrum of one of the world’s most classic cuisines – from Cantonese, Chiu Chow, Hakka and Fujian to Beijing, Shanghai and Sichuan. Especially popular with locals and tourists alike are signature traditional and creative contemporary dim sum specialties served for ’yum cha’ from 9 a.m. daily.

Reflecting the Xiqu Centre’s modern design inspired by traditional Chinese lanterns, Moon Lok Chinese Restaurant likewise blends traditional and contemporary elements to mirror the evolving nature of its Chinese culinary art form.

At the junction of Canton Road and Austin Road, Moon Lok Chinese Restaurant is near Hong Kong West Kowloon Station and Austin MTR station, China Ferry Terminal and the Guangzhou-Shenzhen-Hong Kong Express Rail Link.

Located at Unit 2-4, 1/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, Hong Kong, Moon Lok Chinese Restaurant opens daily from 9:00 a.m. to 11:00 p.m.

For enquiries or reservations, please email ml.xiqu@buick-hk.com or call (852) 3622-1449.

For more information, please visit www.buick-hk.com.

Nostalgic Tea House ‘Peony Garden’

Nostalgic tea house Peony Garden opened today at Hong Kong’s new Chinese cultural hub reviving all-time favourite comfort foods in tribute to the city’s culinary heritage. Quintessential comfort food classics – from tea house favourites to hawker street-food snacks – are on the menu at the new dining destination in Xiqu Centre in West Kowloon Cultural District. Beloved traditional favourites are rejuvenated with a new lease of life by ever-expanding hospitality group Bird Kingdom Group at the exquisite 3,000 sq ft, venue in an ‘open garden’ interior design setting. “Peony Garden revives our favourite comfort food specialties in a unique tea-house paying tribute to Hong Kong’s culinary culture,” says Eric Ting, Founder and CEO of Bird Kingdom Group, which has pioneered Lai Chi Kok dining destination D2 Place. “Food is an integral part of Hong Kong culture and the theme perfectly complements Xiqu Centre – extending the visitor’s cultural experience beyond arts and opera to dining.”

Peony Garden’s nostalgic menu ranges from Hong Kong street-style cart noodles to popular Malaysian-style curry, braised Chaozhou specialties and Cantonese roast meat favourites like barbecue pork, roast goose, soy flavoured chicken and crispy pork belly. Helming the traditional cuisine are seasoned Chef Chan Wai-Teng, Executive Chef of Bird Kingdom Group’s flagship fine Cantonese dining room Man Hing at Greater China Club, and Chaozhou Masterchef Chen Ze-Jia.

His specialty sauce is made from an elixir of Chinese herbs such as cinnamon, ChaunJiao, star anise and fresh garlic and galangal from Chaozhou, and premium soy sauce from JieYang to bring the best traditional Chaozhou flavours to guests.

Savoury Hong Kong-style street snacks served for tea time from 11 a.m. – 5 p.m. are showcased with Signature Deep-Fried Chicken Thigh (HK$38), Deep-fried Shredded Radish Cake (HK$15), Deep-Fried Fish Ball in Traditional Way (HK$20), Pan-Fried Minced Fish with Eggplant, Bell Pepper, Bean Curd, Red Sausage, Fish Ball (HK$38), and beloved Fake Shark’s Fin Soup (HK$28). Completing the traditional tea house dining culture, Peony Garden presents local-style drinks such as Milk Tea (HK$19/Hot; HK$21/Cold), Cocoa (HK$22/Hot; HK$24/Cold), Hot Water with Fresh Egg (HK$22) and Red Bean Ice (HK$25). Paying tribute to Chinese opera culture, Peony Garden, or ‘You Yuan Cha Ji’ in Chinese, is named after The Peony Pavilion, a masterpiece of Chinese literature and kunqu by famous playwright Tang Xian-zu (1550-1616). Tang Xian-zu, also known as the Shakespeare of the East, wrote four drama masterpieces. Other than The Peony Pavilion, there is also A Pair of Purple Hairpins, A Dream Under the Southern Bough and The Tale of Handan. These three classic dramas use the word “ji” or “chapter” at the end of the Chinese name.

The Chinese character inscription of “Peony Garden” is additionally noteworthy – by renowned Hong Kong based calligrapher Fung Siu-wah, known as Wah-Gor, who inscribed for classic Hong Kong movies such as “Ghost Story” and “God of Cookery”.  Oriental-style artwork also mirrors the theme, illustrating various forms of peonies, and is a work of art in its own right by British graffiti pop-artist Szabotage, who has exhibited internationally and throughout Asia. With a spectacular view overlooking Victoria Harbour and indoor seating for 100 and 40 outdoor, Peony Garden is the perfect location for private events and parties. Peony Garden is located at Unit 2-3, G/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, Hong Kong. Open daily from 11 a.m. – 10 p.m.

Payment is accepted by cash, Octopus, credit cards (Visa & Mastercard), Alipay and WeChat Pay.

For enquiries please call (852) 2320-7455 or email peonygarden.xiqu@gmail.com.

 

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