To celebrate the Chinese New Year,Michelin-starred Ming Court at Cordis, Hong Kong offers a selection of newly launched New Year hampers and two premium Chinese New Year puddings. Executive Chef Li Yuet Faat has also crafted a series of auspicious dishes to welcome the Year of the Ox.

Festive Hampers:

Deluxe Chinese New Year Hamper
Original price: HK$1,588
Early bird special price (purchase from now until 22 January 2021): HK$1,488
Premium Chinese New Year Hamper
Original price: HK$2,388
Early bird special price (purchase from now until 22 January 2021): HK$2,288
–        Ming Court Coconut Chinese New Year Pudding

–        Ming Court Homemade XO Sauce

–        Ming Court Homemade Caramelised Walnuts

–        South African Premium Abalone (Six-Head)

–        Ming’s Tea

–        Sommelier Selected Red Wine                     (Red Label Shiraz, McLaren Vale, Clarence Hill, 2016)

–        Ming Court Coconut Chinese New Year Pudding

–        Ming Court Homemade XO Sauce

–        Ming Court Homemade Vegetarian Bean Curd Sauce

–        Ming Court Homemade Caramelised Walnuts

–        Ming Court Homemade Black Pepper Cashew Nuts

–        South African Premium Abalone (Six-Head)

–        Sliced Dried Sea Conch andShiitake Mushroom Gift Box

–        Ming’s Tea

–        Sommelier Selected Champagne (Taittinger Reserve, Brut Champagne, France)


Festive Puddings:

Ring in the year of the Ox with Ming Court’s premium puddings. Symbolising prosperity and abundance, the Coconut Chinese New Year Pudding and Abalone, Conpoy, Air-Dried Preserved Meat & Turnip Pudding are both the all-time favourites.

Each pudding is packed in a specially designed container which can be converted into an exquisite candy box, offering the beloved family and friends the candy box filled up with a variety of snacks along with blessings during the Chinese New Year.

Coconut Chinese New Year Pudding
Original price: HK$268
Early bird special price (purchase from now until 22 January 2021): HK$215

Along with grated coconut as topping, the smooth and chewy pudding brings a rich flavour of coconut which is perfect to steam or pan-fry.

Abalone, Conpoy, Air-Dried Preserved Meat & Turnip Pudding
Original price: HK$328
Early bird special price (purchase from now until 22 January 2021): HK$263

Made with Whole Supreme Abalone, Conpoy, Rose Wine Chinese Preserved Sausage and Air-Dried Preserved Meat, the classic pudding has been designed with carefully weighed and apportioned ingredients to infuse a rich flavour of shredded radish into every bite.

The auspicious Chinese New Year Puddings and Hampers are available to order from now until sold out. For bulk order of 20 boxes or more Puddings or 10 boxes or more Hampers on or before 22 January 2021, guests may enjoy an extra discount. For orders, please click here, complete the order form and email tomingcourt@cordishotels.com, or place order online. For enquiries, please call (852) 3552 3301.

New Year Feasts:
Executive Chef Li Yuet Faat and his team have also designed an array of luxurious Cantonese delicacies for guests to celebrate the beginning of another successful year.

Enjoy festive culinary temptations with Chinese New Year dim sum specials including Brown Rice Pasta Roll, Steamed, Vegetarian Spring Roll, Deep-Fried (HK$88) and New Caledonia Blue Prawn Dumpling, Minced Iberico Pork, Water Chestnut, Yuzu Wrap, Steamed  (HK$88), available for lunch from 12 to 21 February 2021.

Chinese New Year delights such as New Caledonia Blue Prawn, Salted Egg Yolk, Stir-Fried (HK$398); Yunnan Ham, Dried Oyster, Bacon, Honey Osmanthus Sauce, Pan-Fried (HK$328); and Leopard Coral Garoupa, Yunnan Ham, Shiitake, Turnip, Asparagus, Fish Consommé, Braised  (HK$588) should not be missed. Menus are available for both lunch and dinner from 12 to 21 February 2021.

Guests may also share the Michelin-starred flavor with their beloved family during the Chinese New Year. The Ming Court Festive Casserole (HK$1,328) featuring an array of delicate ingredients such as Whole Abalone, Fish Maw, Sea Cucumber, Shiitake Mushroom, Dried Oyster, Conpoy, Okinawa Mozawa seaweed, Goose Web and Lettuce, take-away is now available and dine-in is available from 12 to 21 February 2021 at Ming Court.

The casserole is perfect for four persons to share. Top up by adding HK$228 for a Ming Court signature BBQ dish including barbequed pork loin, chicken baked in rock salt, crispy-skin chicken or roasted goose. Take-away order may be made at +852 3552 3028.

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

*Prices are subject to a 10% service charge.

Honi Honi Launches Ultimate Urban Oasis ‘Maka Hiki Lounge’ In collaboration with The Upper House

Maka Hiki Lounge by Honi Tiki Cocktail Lounge, Asia’s first tiki bar, has launched at The Upper House this January, creating an unrivalled city escape with a day-to-night concept that draws crowds from hotel guests to passers-by. Open from now until 31 May 2021, the pop-up offers an extensive menu of drinks and bar bites inspired by islands from around the world, as well as regular events, giving everyone the opportunity to experience this sophisticated spin on tiki culture.

Meaning “new beginning”, this unique collaboration, located within the lush greenery of The Lawn and Level 6, is an elegant tiki haven with two distinct personalities. From early morning 8am, Maka Hiki Lounge is a one-of-a-kind alternative all-day café serving light breakfast and daily specials, with teas from homegrown brand Plantation by teakha, CBD-infused beverages, and “12 Noon” juices, to satisfy all tastes.

From 12pm to 11pm daily, Maka Hiki Lounge and The Upper House kitchen team present refreshing bar bites, featuring Poké Miso Cones, Cubano Pulled Pork Sandwich, Cod Fish Acras, Jamaican Jerk Chicken Skewers, BBQ Pineapple Beef Mini Burgers and more. For sweets, Maka Hiki Lounge introduces its Rhum Baba infused in a delicious and aromatic rum syrup.  A specially curated wine selection is also available.

Sundown brings a wide collection of rums and a selection of Honi Honi’s signature cocktails to the table, including Honi Collins (HK$120) , The Four Wise Monkeys (HK$120) and Bikini Girl (HK$120). Original Maka Hiki Lounge creations such as the tequila-based Tik Tok Tiki (HK$140), The Dead Shaman (HK$160) made with baijiu and homemade falernum liqueur, Angry Pirate (HK$150) consisting of a combination of rums, or the founders’ personal favourite, the Maka Hiki Punch (HK$180)created with the freshest available ingredients with a tropical twist. Craft beers Moonzen and Young Master from Hong Kong and Kona from Hawaii are also offered.

A variety of lively events will be hosted and open to the public, including Naugh’tiki TuesdaysWine Not Wednesdays, exclusive Cigar and Rum TastingsTiki Cocktail Clubs, a fun behind-the-bar cocktail making workshop led by a tiki cocktail expert, and monthly Guest Bartending Shifts from Hong Kong’s most prominent mixologists as part of the MHD World Class Series.

Honi Managing Director, Max Traverse said, “We are very excited to collaborate with The Upper House – providing a sanctuary for people who are craving a sense of escapism from the bustling city and their everyday lives. Maka Hiki Lounge was designed around the reinvention of the classic tiki concept and represents a sophisticated ‘tiki-chic’ Polynesian vibe with timber and bamboo, with an unmissable outdoor terrace showcasing an oasis of lavish greenery. The exciting events that we have lined up will also give people the opportunity to experience tiki culture in the heart of the city.”

Those looking to extend their escape at the oasis, can enjoy a luxurious staycation at The Upper House. Priced from HK$2,880 up, “24-Hours at Our House” includes a one-night stay, daily set breakfast for two, a round of drinks at Maka Hiki Lounge and more.

Maka Hiki Lounge

Address: The Lawn and Level 6, The Upper House, Pacific Place 88 Queensway

Opening Hours:

Sunday – Wednesday 8am – 12am

Thursday – Saturday 8am – 1am

Until 31st May 2021

To make a table reservation, contact: +852 9836 7463.

To make a room reservation, contact: +852 3968 1111 or reservations@upperhouse.com.

Visit www.thehousecollective.com

Facebook: @MakaHikiLounge

Instagram: @MakaHikiLounge

Official Hashtags: @MakaHikiLounge #MakaHikiLounge @TheUpperHouse #TheUpperHouse

Nan Bei restaurant at Rosewood Bangkok



Chinese Executive Chef Matthew Geng of Nan Bei restaurant at Rosewood Bangkok has lined up prosperous and indulgent feasts to usher in the Year of the Ox. Diners can celebrate long-lasting traditions in style amidst the lyrical décor with a choice of two menu sets designed to suit both family reunions and business occasions. The Chinese New Year exclusive sets will be availablefrom February 5 to 14, 2021 for dine-in lunch and dinner as well takeaways.

The Longevity Set is suitable for four to six people, for THB8,888. The feast includes authentic heirloom recipes by Chef Geng, such as Honey-Glazed BBQ Kurobuta Pork, Braised Abalone with Goose Web, Wagyu Tenderloin with Black Pepper Sauce, and Squirrel Fish.

For a bigger group, Nan Bei offers the Prosperity Set, suitable for eight to 10 people and priced at THB25,000. The delectable Chinese spread includes elevated and signature dishes like Hokkaido Scallop with Scallion Oil, Peking Duck, Spotted Grouper with Light Soy Sauce, Fish Maw with Abalone Sauce, Tiger Prawns with Jumbo Green Asparagus and Salted Egg, and Abalone Rice with Truffle and Abalone Sauce.

This year, Nan Bei adds an On The Move option for those who want to save and dine within the comfort of their own home. The Longevity Set and Prosperity Set will be available for pick-up at THB7,888 and THB18,888 respectively. A minimum two-hour advance order is required.

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 5:30 to 9 p.m. Rosewood Bangkok On The Move is available at bit.ly/RosewoodBangkokOnTheMove.

Black Truffles Shine on LucAle’s Seasonal Menu

LucAle has launched a seasonal Black Winter Truffle Menu showcasing Alba’s finest black gold morsels.


A classic Beef Tartare gets an Italian twist with the addition of Crema di Gorgonzola, hazelnuts and blueberry (HK$388). The revolutionary take on a beloved dish is simultaneously nutty and creamy, with an unparalleled earthy aroma derived from the premium tartufo nero.


Renowned for their authentic Italian pasta dishes, it will come as no surprise that this section of LucAle’s menu benefits from a dose of black truffle this winter. The Raviolo Gigante (HK$408) features an extra-large ricotta-stuffed ravioli, mascarpone and egg yolk in a black truffle and green pea cream sauce.


Those seeking a heartier meal will enjoy the Filetto di Manzo all Rossini (HK$588) – a perfectly-cooked beef tenderloin elevated with not only black truffle, but buttery foie gras and spinach.


LucAle’s all-new black truffle dishes are available from now until the end of March.

Address: Shop A, 100 Third Street, Sai Ying Pun

Phone: +852 3611 1842 / WhatsApp +852 9843 6620

Email: info@lucalehk.com

Facebook/Instagram: @lucalehk

Website: lucalehk.com

cafe TOO Create Your Own Buffet to Go

Till 28 February 2021

Bring home a scrumptious international buffet spread. Guests can choose 2 starters, 2 soothing soups, 2 Western delicacies, 2 Asian specialties from the buffet menu, along with an assorted dessert sampler, priced at HKD 588 for 2 persons.

Available from 12 pm to 8 pm (Last order at 7 pm) daily.


  1. 15% off on pick-up and delivery orders
  2. Complimentary delivery to one Hong Kong Island address for any purchase of HKD 1,500 net or more.

Offer details and menu: https://www.shangri-la.com/hongkong/islandshangrila/offer-detail/dining/create-your-own-buffet-to-go/


Indulge in the Three Michelin-starred traditional Cantonese cuisine and festival puddings

 In celebration of the Year of the Ox, The Langham, Hong Kong reveals its exciting array of festive offerings including luxury authentic Cantonese gourmets, signature handcraft silky puddings, the first-ever-launched deluxe abalone poon choi, festive takeaways all from three Michelin-starred T’ang Court, as well as scrumptious made-to-order Taste of The New Year buffet at The Food Gallery, to usher in good fortune and prosperity in the new year.

Chinese New Year Specialties at T’ang Court

As one of a few Cantonese restaurants in the world to receive Three Michelin Stars, Chinese Master Chef Kwong Wai Kwong together with T’ang Court’s Executive Chef Wong Chi Fai, lead the talented culinary team to compose a distinctive menu of Chinese New Year specialties for those who yearn for exquisite and authentic culinary creations. Menu includes Braised Alaskan Crab Meat and Bamboo Fungus Rolls filled with Bird’s Nest in Pumpkin Soup with Crab Roe Topped which brings every guest good fortune in the coming year, Scrambled Egg White, Fresh Milk with Sliced Fresh Lobster and Yunnam Ham symbolises health and wisdom, Sauteed Scallops with Asparagus, Yellow Fungus in Taro Nestoffers wealth and surplus that everyone loves. For guests who wish for a healthy life should indulge in the Stewed Bamboo Fungus Rolls filled with Asparagus, Crab Meat and Roe Topped.

Additionally, T’ang Court has meticulously created specialty dim sum selections, including Steamed Semi-Dried Oyster with Shrimp Paste, Sea Moss with Abalone Sauce, Baked Pastries filled with Diced Semi-Dried Oyster, Black Mushroom and Yunnan Ham, Steamed Diced Abalone, Fish Maw and Black Mushroom Dumplings, and many more.

The exclusive Chinese New Year menu will be offered during the first to the seventh day of the lunar calendar from 12 February until 18 February 2021. Dim sum selections will be served during the lunch period only. Takeaway is also available at a 20% discount.

For reservations and enquiries, please call +852 2132 7898 or emailtlhkg.tang.court@langhamhotels.com.

T’ang Court Three Michelin-starred Poon Choi

Especially designed by the award-winning culinary team from T’ang Court, the three Michelin-starred Deluxe Abalone Poon Choi is debuted this year to provide the best luxurious experience for family and friends to cheers to the Chinese New Year in an authentic way. Perfect for four to six persons and served in a traditional clay-pot, the poon choi is filled with auspicious ingredients including Whole Ten-head Abalone, Fish Maw,Dried Oyster, Conpoy, Beche-de-mer, Black Mushroom, Fresh Prawns, Goose Webs, Marinated Chicken, Pork Belly, Taro, Radish, Bean Curd Skin and Sea Moss. Takeaway option is also available, with free delivery to Kowloon district when purchasing two or more poon choi.

  Dine-in Takeaway
4 – 6 Persons HK$2,888 (+10% service charge) HK$2,888 or
HK$3,888 (including a 1.5L bottle of red wine or champagne)


Click here to order Deluxe Abalone Poon Choi from T’ang Court. For reservations and enquiries, please call +852 2132 7898 or emailtlhkg.tang.court@langhamhotels.com.

T’ang Court Handcraft New Year Puddings

Meticulously crafted with the finest ingredients with the traditional recipes by the three Michelin-starred culinary team of T’ang Court, three legendary handcraft puddings are presented in elegant gift boxes, are the perfect hearty gift for the new year to be shared with family and friends.

The festive flavours include the sought-after Turnip Pudding with plentiful sweet turnip hand-shredded by the culinary team, the classic New Year Pudding and the popular Taro Pudding filled with conpoy and dried shrimp.

Click here for T’ang Court’s Chinese New Year Pudding order form where vouchers will be accessible starting from 8 January 2021, and puddings are available for collection from 18 January to 10 February 2021 between 11:00 a.m. to 9:00 p.m. at T’ang Court 1st floor reception.

New Year Pudding HK$198
Turnip Pudding HK$218
Taro Pudding HK$218


Save 20% off the regular prices for purchases of more than 20 boxes and 25% off for more than 50 boxes (offer cannot be used in conjunction with each other or any other promotions).

For reservations and enquiries, please call +852 2132 7898 or emailtlhkg.tang.court@langhamhotels.com.

Taste of The New Year Buffet at The Food Gallery

Celebrate the prosperous year of the ox with a lip-smacking feast of traditional specials bringing good luck and fortune to family and friends at The Food Gallery. The abundant buffet showcases mouth-watering dishes such as Braised Abalone with Mushroom and Shanghai Brassica, Braised Dried Oysters, Black Moss and Roaster Pork, Stir-fried Cuttlefish with Sea Moss and Lotus Root, Steamed Bean Curd with Minced Shrimps and Crab Roe,Wok Fried Prawns, Honey Beans and Cashew Nuts and many more.

The Food Gallery also displays its signature fresh seafood-on-ice spread including oysters, chilled Boston lobsters, whelks, snow crab legs, mussels and more, all-time-favourite live cooking stations, sushi and sashimi bar, and decadent dessert counter full of festive cakes and Haagen Dazs ice-creams.

Taste of The New Year Lunch Buffet (Mon – Thu) Adult: HK $368, Child: HK $194
Taste of The New Year Lunch Buffet (Fri – Sun / Public Holiday) Adult: HK $408, Child: HK $204
Taste of The New Year Dinner Buffet (Mon – Thu) Adult: HK $708, Child: HK $354
Taste of The New Year Dinner Buffet (Fri – Sun / Public Holiday / Public Holiday Eve) Adult: HK $738, Child: HK $369


*Food selections in lunch buffet subject to availability, 10% service charge applies


Purchase online can enjoy an exclusive 25% discount. For reservations and enquiries, please call +852 2132 7898 or emailtlhkg.tfg@langhamhotels.com.

Chef Max Levy Announces the Return of Omakase at Okra Hong Kong

Lunchtime Omakase is Now Served at the Popular Sake Bar’s Ground Floor

Okra Hong Kong is bringing back its long-awaited and unmatched Omakase offering exclusively for lunch.

The popular sake bar and eatery will serve its widely sought-after Omakase experience, for the first time on its ground floor. The shorter lunch hour-friendly version packs in a real punch, with each plate representative of the restaurant’s ingredient-driven philosophy, celebrating foods sourced locally and from an intimate network of choice growers and producers around the world.

Bold and beautiful flavours abound in the new menu, featuring an impressive array of, characteristically Okra, ‘unconventional’ creations. Emblematic sushi and sashimi dishes include Aged Toro Tartar with charcoal-black salt and white truffle, Roasted Carabinero Sushi starring Spanish scarlet-red prawn, a creamy and buttery Cod Shirako served hot on bamboo, accompanied by citrusy and spicy, yuzu kosho and more.

Keeping the elements of surprise and trust, in delivering this Japanese chef tradition in its most genuine form, Chef Max will alter the meal to highlight in-season produce, meat and seafood of only the best quality – allowing for guests to always arrive feeling intrigued, and leave feeling enlightened.

Okra Hong Kong’s newly-launched Omakase Lunch promises to be the perfect daytime indulgence. A concise version of the typically more elaborate traditional dinner affair, eight intricately prepared courses, followed by a delicately sweet serving of Matcha Ice Cream with a drizzle of probiotic-rich Amazake and a sprinkle of umami in the form of homemade black bean purée is now available from noon to 6pm at the Sai Ying Pun restaurant and sake bar, for HK$980/person.

At Okra, acclaimed chef and long-time sake scholar, Max Levy, should not only be trusted to serve the finest plates, but the chef’s recommendation should also be respected in presenting the best-suited sakes to pair with the meal. Lunchtime visitors can opt for a short pairing of four glasses of sake for HK$380/person, while those looking to make it a boozy brunch or lunch, will appreciate a longer pairing of eight glasses of premium sake for HK$680/person.

Reservations are essential to enjoy Okra’s Omakase Lunch. Bookings can be made for 12-6pm from Monday to Saturday by emailing info@okra.bar or by Whatsapping +852 2806 1038. Limited booking slots are also available via the restaurant’s online reservations system: https://www.exploretock.com/okra/experience/246555/lunch-omakase.

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

Telephone: 2806 1038

Opening Hours: Monday to Saturday 12-6pm*

*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 9pm, WhatsApp +2806 1038 to order.


Hyatt Regency TST – The Chinese Restaurant Presents Chinese New Year Lucky Dishes

Celebrate Lunar New Year with family and friends at The Chinese Restaurant of Hyatt Regency Hong Kong, Tsim Sha Tsui. Chef de Cuisine Wong Ho Kan is delighted to introduce an array of prosperous festive delicacies for diners to usher in the Lunar New Year, available from now to 28 February 2021.

Feast on Chef Wong’s tempting recommendations with a starter of Abalone Lo Hei with turnip, carrots, cucumber, young ginger, melon, bell peppers and peanuts, topped with a homemade sauce. This is a refreshing and popular treat also known as “Prosperity Toss”, which is believed to bring prosperity to the upcoming new year. Pamper family and friends with premium and auspicious dried seafood during Lunar new year, the Mini dried seafood combination is another must-try dish, which features abalone, semi-dried oysters, black mushrooms, dried scallops, sea moss and turnip.

Many Chinese follow the custom of abstaining from meat and eating vegetarian food on Lunar New Year’s Day.Bamboo pith stuffed with pea shoots and pumpkin soup is an impressive and nourishing vegetarian delicacy perfect for this occasion, with bamboo pith symbolising the blessing of health and safety.

Fish and shellfish are part and parcel of a sumptuous Chinese New Year feast. Enjoy the flavoursome Wok-fried tiger prawns with red onions, mushrooms and Shanghainese rice cake slices, with the symbolic meaning of vigour and vitality for the new year. The use of rice wine dregs, ketchup and chili bean pastes add an extra savour to the dish. Steamed spotted garoupa fillet with crab meat, egg white and carrot puree is another dish not to be missed. The rich and colourful carrot puree is a truly appetising treat, while fish offers the blessing of surplus for the year.

Other festive delicacies include Braised pork knuckle with sea moss and vegetables, Braised e-fu noodles with crab meat, crab roe and egg and Sweetened red bean soup with glutinous dumpling.

The Chinese Restaurant combines modern art deco design masterfully blended with the essence of a traditional 1920s tea house, serving authentic Cantonese dishes. Two private rooms are available to guests’ use as well.


–       Prices are subject to a 10% service charge.

–       Promotion is subject to change and government mandated restrictions on dine-in services.

SEXY CRAB Welcoming Year of the Ox with Hong Kong’s First ‘Bang for Luck’ Hairy Crab ‘Poon Choi’

Glamorous new haven for crab lovers unveils ‘crabtastic’ new twist on traditional feast

with free delivery to family reunions

Glamorous and chic SEXY CRAB at Tsim Sha Tsui East lifestyle destination K11 MUSEA is presenting Hong Kong’s first luxurious ‘Bang for Luck’ hairy crab ‘Poon Choi’ (big bowl feast) with sumptuous hairy crab roe to welcome the Year of the Ox.  Designed for family reunions and extraordinary celebrations, the ‘crabulously’ indulgent upgrade of the traditional feast is available for free delivery from now until 20 February 2021.

Two luxurious styles of meticulously-layered premium quality seasonal produce lavishly topped with hairy crab roe are introduced for a uniquely opulent celebration of Hong Kong’s iconic tradition of festive feastings.

Golden Hairy Crab Roe Big Bowl Feast with Fish Maw and Lobster Paste is styled for smaller family gatherings of around 6-8, priced HK$2,588.  For larger groups of 10-12, Japanese Hokkaido Hairy Crab Big Bowl Feast with Fish Maw and Lobster Paste is priced HK$3,888, with limited servings available daily.

Both ‘Bang for Luck’ poon chois are headlined by roe and meat from 12 handpicked premium hairy crabs – in SEXY CRAB’s signature ‘golden’ ratio of crab meat, crab roe and crab oil – along with premium South African fish maw and hearty shrimp head sauce, enhanced with a side jar of delectable house-made fresh lobster sauce made daily.

Other auspicious specialty ingredients layering the festive feast include soy-braised pork knuckle bringing good luck; black moss representing ‘strike it rich’, with its Cantonese name ‘fat choy’ similar to the Chinese New Year blessing ‘gong hei fat choy’, meaning ‘wishing you prosperity’; along with Hokkaido scallops, braised goose webs in oyster sauce, fresh tiger prawn, braised pork belly and other classic favourites such as steamed farm chicken, roasted duck, braised shiitake mushrooms in oyster sauce and more.

The more luxurious and epic Japanese Hokkaido Hairy Crab Big Bowl Feast with Fish Maw and Lobster Paste (HK$3,888) additionally includes one whole Hokkaido Hairy Crab.  For ultimate luxury, additional Hokkaido Hairy Crab can be ordered for an extra HK$650, discounted from original price of HK$1,080.  Another deluxe 40 grams of crab roe can also be added for just HK$108, from an original price of HK$288.

Artistically-presented designer ‘poon choi’ with signature hairy crab is a chic ‘crabtastic’ new twist on the timeless tradition, wishing better fortune for all in the Year of the Ox.  Just as SEXY CRAB presents traditional crab roe noodles in gourmet style, this first ‘poon choi’ promises a sensual, extraordinary and stylish Chinese New Year experience.

All orders are requested to be placed at least 5 working days ahead, with deliveries timed from 3:00 p.m. to 6:30 p.m.

SEXY CRAB is newly-opened in November 2020 to rave reviews at global lifestyle destination K11 MUSEA in Tim Sha Tsui East, raising esteem of the local seafood favourite from traditional to extraordinary – gloriously showcasing the delicacy as the star of richly-flavoured broths with exquisite, flavoursome handcrafted noodles.

Crab roe noodles is the signature specialty with crab stars of the menu handpicked for seasonality and premium quality.  Only premium specimens over 150g are chosen, explaining the Chinese brand name which translates to “Above 3 Taels”.  Skilled artisans de-shell the notoriously fiddly roe and crabmeat, while signature noodles are handmade daily by specialist craftsmen – in various styles and sizesoptimising flavour of differing dishes.

Instaworthy creative designer dishes complete a ‘crabulous’ dining experience so passionate that a ‘golden’ ratio of crab meat, crab roe and crab oil is precisely measured for each dish, along with a perfect proportion of female and male roe for ultimate umami.

SEXY CRAB is located at Shop 401A, 4/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui East, Hong Kong; with a chic twist on crab tradition, the new dining destination is also dressed to impress – in an exclusive, intimate, retro vintage, 23-seat, 530 sq.ft. haven of dark mahogany décor and open kitchen, complete with grandiose mirrors reflecting whimsical neon lighting and a classic 1930s Shanghai-style ‘Long Bar’.

For enquiries, please email info@expresscatering.co or call (852) 6655-7629.

For more information, please visit :

Facebook : www.facebook.com/sexycrabhk/

Instagram : www.instagram.com/sexycrabhk/


T8: the Sign for Rarefied Teppanyaki

Beauty & the beef herald an exclusive Japanese dining experience

T8, where tradition unites with joyful appreciation of today’s fine living, will beef up the city’s teppanyaki scene. Opening in Lan Kwai Fong, Central, in October and led by expert teppanyaki chef and wagyu master Arthur Li and his culinary team, the new restaurant upholds the time-honoured skills and values of the elite Japanese dining speciality. Authenticity is key in a minimalist environment framed by natural wood, while modern expressions emerge from the warm, welcoming personalities of the chefs and the flair they show not only during cooking but also in an artistic plating style that is more contemporary than commonly found at the teppanyaki table.

One-of-a-Kind Authentic Miyazaki Wagyu

A5 Miyazaki wagyu steak, ribeye or tenderloin are the centerpieces of T8’s Deluxe Teppanyaki Dinner Set, which also showcases foie gras (with red-wine pear sauce), Ezo abalone, lobster (also served as a bisque) and uni fried rice. Australian and US beef are also available, and Australian lamb, Japanese pork, scallop (with black truffle miso sauce), clam (topped with mentaiko and doused in sake) and a variety of fresh veggies are among the mouth-watering array ready to be tossed onto the iron griddle.

While teppanyaki is undoubtedly the top draw at T8, a wide-ranging menu caters to Japanese food fans of all tastes and specialities. There are a dozen cuts of sashimi, as well as sushi. Lunch sets run the gamut from beef or seafood teppanyaki and to omakase sushi. The sake selection leans heavily toward junmai daiginjo from renowned sake breweries. Hakkaisan junmai ginjo, aged in snow for three years, is also a standout. Those who prefer to match their prime wagyu with a fine red can choose a Burgundian premier cru from a small, select wine list.

Tranquilized and Modern Space For The Utmost Teppanyaki Experience 

Exuding tradition with a modern edge, T8 is a harmony of warm-toned woods and neutral tones with a small sushi counter that greets diners at the entrance. Seating just six people, it reflects the intimate nature of the restaurant, where easy interaction between chef and diner is as valued as the abundance of riches on the menu. To the right is a glass-encased sake showcase; adjacent is the teppanyaki bar, curving at the far end to accommodate 10 comfortably. High-legged wooden stools with back rests remind of artist easels. The main dining room, sleek, sculpted and serene, culminates in two private teppanyaki rooms divided by sliding shoji. Both cater to parties of up to eight, one at a curved counter, the other around a table.

As the chefs ply their culinary art, diners will note that the blades in their hands are no ordinary slicers-and-dicers. They are armed with knives of legend. T8 has taken the unusual step of unfurling for daily use a duo of engraved, historical blades normally reserved for museum display. The straight-edged, square-ended Takohiki and the slender, sharply pointed Yanagiba sashimi knife were crafted by the second- and third-generation master swordsmiths respectively of the Mizuno Tanrenjo family, famed for forging the sickle atop the ancient Horyuji temple and creating wave-like patterns on their blades. Mizuno Tanrenjo was founded in 1872 in Sakai, Osaka, and remains one of Japan’s most important knife artisans.

Apart from the Mizuno Tanrenjo’s legacy, the works of up-and-coming Shouichi Hashimoto are also presented at T8 where they are used for cutting wagyu. Although Shouichi Hashimoto is young and has less experience in knife making than his predecessors, his creative juice really flows in his designs. Shouichi Hashimoto loves to use Damascus steel for his creations, coupled with the sophisticated style of the knives, which made him known as the “Metal Styling Creator” and the “Damascus Artist”.

When the restaurant fills and the chefs come alive at their stations, serenity melds into an atmosphere of bonhomie. The quality of the ingredients, the knives used to prepare them, and the beauty of the plating take precedence. T8 offers an exclusive, exquisite dining experience – tremendous teppanyaki, including the premium beef, and a sparkling sampling of the other Japanese delicacies besides.

Celebrate the Season of Jolly with Japan Delicacy

To welcome the festive season, T8 has specially curated an ultimate 9-course Christmas menu which is available for diners to indulge in on 24-25 and 31 Dec 2020. The special menu features the glorious A5 Miyazaki Wagyu beef steak with scrumptious teppanyaki Ezo Abalone and other delectable dishes.

For further media enquiries, tasting arrangements and/or founder interviews, please contact:

About T8

Address: 5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central

Opening Hours: Monday – Sunday 12:00 – 15:00 (Last Order at 14:30) & 18:00 – 23:00 (Last Order at 22:30)

Phone Number: 2393 8133 or 6016 4071 (Whatsapp)

Email Address: info@t8japanesecuisine.com.hk

Payment Methods: Visa, MasterCard, Union Pay, American Express 

Website: https://t8japanesecuisine.com.hk/

Facebook: https://www.facebook.com/t8japanesecuisine

Instagram: https://www.instagram.com/t8japanese