St. Regis Hong Kong launches an all new Afternoon Tea menu

To celebrate the changing of season, The Drawing Room at St. Regis Hong Kong launches an all new Afternoon Tea menu, inviting guests to experience exquisite flavours taste from all over the world until January.

Served daily at The Drawing Room, the Afternoon Tea is available from 2:30pm – 5:30pm, one of the signature rituals at St. Regis hotels, guests at The St. Regis Hong Kong can experience a reimagined Afternoon Tea inspired by dim-sum trolley in a three-sequence serving, with savoury treats, followed by homemade scones with a wide selection of bespoke jams by Andrésy Confiture, finished with sweet treats in a relaxed and inviting residential setting at The St. Regis Hong Kong that resonates with Western and modern Asian influences, transforms from day to night along with its spectrum of offerings.  


Created by Executive Sous-Chef Vincent Leroux and Executive Pastry Chef Chad Yamagata, the all-new menu is an infusion of delectable flavours of fall. The menu has a touch of everything “around the world” as Chef Leroux and Chef Yamagato aims to delight guests with delicate dishes using seasonal ingredients such as French chestnuts, Canadian maple syrup, American pecan and Japanese pumpkin and sweet potato.

In the savoury trolley, Chef Vincent Leroux curates a selection of inventive savouries treats such as Seafood Rêves, a savoury bite layered with king crab under a bed of cauliflower puree topped with lobster jelly and garnished with salmon caviar; The Name of the Game, this perfect autumn gamely dish is a mini burger served with 12-hours cooked duck leg confit and red onion pickles, mustard and tomatoes; Terrine Forest, a duck foie gras terrine infused with French Armagnac brandy, topped with chestnut puree; A Touch of America is Chef Leroux’s own reinvention of the popular BLT, fresh baguettes are made daily mixed with bacon, on top there’s carrots, celery, lettuce, mayonnaise and wasabi for a touch of spice and Sweet Bao, a melt-in-the-mouth shredded pork belly seasoned with Chinese five spices slow-cooked for 24 hours.


For sweet treats, highlight dishes include Sweet Potato, a bright and pink pastry made with sweet potato and expresso mousse, infused with the flavour of orange blossom water; Chestnut Baba, a new presentation of the classic French Baba au Rhum with sponge cake soaked in Jamaican dark rum and filled with candied chestnuts inside; Pumpkin, is a pumpkin cream cheese mousse on top of a chocolate and pecan mix, the perfect fall dish using Hokkaido pumpkin; Maple Walnut, a maple butter creamed cake with maple sugar and dates from the Middle East; the walnuts are soaked in water and honey to add to the sweetness of the cake; Carrot and Matcha, a mousse cake that combines whipped white chocolate and carrot ganache with matcha sponge cake, topped with roasted carrot mousse folded with a light touch of grapefruit for a zesty taste; and Caramel Apple, a vanilla cream based dessert with Granny Smith apple sautéed with butter caramel and honey.


During the festive period, from 20 December till 5 January, Chef Leroux and Chef Yamagato will introduce two new savouries and sweets items to celebrate the festive season, Gold Ornament, is an avocado and king crab ball topped with royal Oscietra caviar; Chicken Ballotine, is a chicken foie gras ballotine with black truffle jelly, ballotine is a traditional Christmas meal usually served with turkey. Chef Leroux’s invention adds a touch of glamour and elegance to the chicken foie gras ballotine with a touch of gold. For sweet treats, the Chocolate Chestnut Yule Log, a chocolate sponge, with dark Rum, chestnut cream, chocolate creameux and chocolate shards with chocolate reindeer. And Mandarine Candy Cane Religieuse, a whipped white chocolate cake with mandarine gelee, candy cane mousse and gingerbread, the perfect festive treat. 

Each Afternoon Tea is accompanied by the Craft Tea Collection by Plantation with aromatic blends from around the world including Jasmine Phoenix Pearls, a scented green tea from Fujian, China that creates a sensory experience as the pearls unfurl in the water; and Chamomile Reverie is a scented tisane with a beautiful bouquet of flowers made from Egyptian chamomile and Honeybush Chai, a naturally sweet caffeine-free herb from South Africa. To add a sparkle to the event, guests can have a glass of Ruinart Blanc de Blancs NV, Ruinart Rosé NV or Chartogne-Taillet Cuvée, Sainte Anne NV to accompany the Afternoon Tea.

The Afternoon Tea is available every day at 2.30pm – 5:30pm, priced at HKD388 per person, and HKD 688 for two persons including coffee and tea. For reservations, please call +852 2138 6800 or email



The Leah Launches All-Day Concept Leah Cafe

Leah Cafe, a Homely New Daytime Destination
Leah Cafe’s décor, reminiscent of an eclectic English home, offers a bright and cheery daytime spot where guests will want to settle in for hours at a time. Open from morning until 7 pm, diners can enjoy Chef Sharman’s signature pies: Chicken, Leek & Bacon; Beef, Ale & Black Pepper; and Granny Smith Apple Pie & Nutmeg Custard during the day; in addition to some unique Asian-inspired pies which will only be available at Leah Cafe. The Asian pies include Roast Sichuan Chicken Pie ($65), inspired by the popular Sichuan spicy chicken dish, Pork, Chilli & Eggplant Pie ($70), Sharman’s ode to the cha chaan teng favourite – eggplant with minced pork, and Beef & Sesame Pie ($70) made with short rib, scallion and sesame oil and takes inspiration from the popular Chinese stir-fried beef with scallion. All pies are available to order at Leah Cafe daily from 11 am to 7 pm (last order at 6 pm).
From morning until evening, Leah Cafe will cater to diners for all their meals. The day begins with breakfast, the perfect option for morning meetings as well as residents living nearby who will be enticed by a lineup of appetising options including the Farmer’s Breakfast, a twist on the full English breakfast, and a selection of fresh pastries like croissants, pain au chocolat and muffins. For a lighter, healthier start to the day, Avocado Toast and kombucha will also be on offer, in addition to a variety of teas and coffee beverages. 
In the afternoon, Leah Cafe is the perfect place to enjoy an afternoon pick-me-up with a cup of organic coffee and freshly made selection of cakes which change daily – highlights include Chocolate Gluten-Free Cake, Rose Chiffon Cake, Mango Crumble Tart, Twist Brulee, and Marshmallow Cheesecake. In addition, from 2 to 5 pm, guests can take advantage of the special “Cake Time” offer, which pairs one piece of cake with coffee or tea for just $68, the perfect reason to indulge one’s sweet tooth.
For those pressed for time, customers will be able to visit the dedicated grab and go section, where they can purchase a range of pies, quiches, cakes, and pastries for takeaway. Whether it’s to quickly grab lunch for the office, plan for a party, or take home some favourite items, this convenience is one that all guests can appreciate. 
The Leah’s Comforting New Winter Dishes
In addition to launching Leah Cafe, Chef James Sharman has also prepared an assortment of new dishes for The Leah’s winter menu that foodies won’t want to miss. Start off with a rich, warming bowl of Butternut Squash Soup ($78), followed by two new quiches, both featuring a perfect homemade pastry that required rigorous testing to get just right. Served hot or cold, the hearty Ham Hock Quiche ($118) is perfect for winter, featuring leek, dijon, and shallot while the Goat’s Cheese Quiche ($98) with balsamic and red onion features equally bold and irresistible flavours. 
Seafood lovers will want to save room for the new Fish, Chips & Scratchings ($198), a classic English dish which has been given a fine-dining touch. After testing 20 different batters and various ways to fry chips, Chef Sharman discovered the best methods for producing a flavourful, crispy battered fish and incredibly delicious chips which are served with crushed green peas, homemade tartare and vinegar. Then there’s the Lobster Pie ($220), a high-end take on fish pie which Chef Sharman has designed to be light rather than overpoweringly rich. The dish is made with an entire lobster: the meat goes inside the pie, the breadcrumb topping is made with an olive oil infused with the flavour of the shell, and the sauce is composed of wine, white vinegar, and shell, with some onion to add sharpness and create a perfectly balanced and satisfying dish.
Traditionalists will love the Lancashire Hot Pot ($220), a very old English dish typically made with lamb cooked in a stock made from beef or lamb. Here, Chef Sharman opts to cook the meat in balsamic vinegar, which pairs perfectly with the flavour of the roasted lamb and helps to lend balance to what is quite often an overly heavy and rich dish. For dessert, what could be better than the beloved Sticky Toffee Pudding ($88)
Between the daytime offerings of Leah Cafe and the new winter menu at The Leah, there’s no better place to enjoy “good food done right” this season. 
Leah Cafe & The Leah is located at 308 & 311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay. Tel: (852) 2337 7651. For more information and updates, you can also join The Leah on Facebook (TheLeahHK) and Instagram (#theleahhk).

A Dazzling Christmas and New Year’s Eve Spread at Morton’s The Steakhouse This Holiday Seasona

Morton’s The Steakhouse is putting on a special spread for Christmas with an additional Christmas Day lunch service (HK$698 +10% service charge), as well as exceptional holiday dinner menus on Christmas Eve, Christmas Day and New Year’s Eve (HK$880 +10% service charge).

Diners can enjoy a one-off three-course Christmas Day Lunch featuring Morton’s greatest hits. The three-course menu gives guests the opportunity to sample beloved Morton’s appetisers like Lobster Bisque, Jumbo Shrimp Cocktail (+HK$98) or Jumbo Crab Cake (+HK$108).

Entrées come in the form of options like the impossibly tender 8oz Center-cut Filet Mignon or larger Center-cut Prime New York Medallion (+HK$100) for those who prefer a 10oz steak. Those wanting to indulge themselves further this Christmas may prefer the impressive and flavourful 16oz Center-cut Prime Ribeye (+HK$200) while seafood lovers will not be able to resist the Chilean Sea Bass Fillet À La Nage or Jumbo Shrimp Alexander.

A choice of delicious sides is included in the limited-edition menu, as well as a sweet ending to the meal in the form of a Key Lime Pie, New York Cheesecake, Double Chocolate Mousse, Crème Brulée or Morton’s legendary Hot Chocolate Cake (for two).

Dinnertime guests can enjoy a choice of various Morton’s classics and ever-popular appetizers such as Lobster Bisque, Jumbo Lump Crab Cake, Jumbo Shrimp Cocktail and elevated options such as Foie Gras with Toasted Brioche and Apple Compote or the epic Baked Morton’s Prime Ocean Platter (+HK$50).

A choice of four steak items are available including the sought-after 32oz Cote de Boeuf for two (+HK$200), 10oz Center-cut Prime New York Medallion or 8oz Filet Mignon Oscar Style. Those wanting to make the most of the winter catch may indulge in a Fresh Whole Baked Maine Lobster weighing in at an impressive two pounds. Every dish can be enhanced with pan-seared Foie Gras for only HK$180.

Classic sides like Parmesan & Truffle Fries, Sautéed Wild Mushrooms and Brussels Sprouts with Shallots and Bacon accompany the desirable mains before dessert which includes the choice of a Dessert Platter or Morton’s Legendary Hot Chocolate Cake (for two).

Morton’s The Steakhouse, Hong Kong, is at The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon, Hong Kong. Reservations can be made by telephone: (852) 2732 2343.

Celebrate the Art of Gathering with Arrays of Christmas Festivities

At Sheraton Hong Kong Hotel & Towers

The Café (2/F)
Have a good time in the Chirstmas Village!
In this joyful season, our family friendly buffet restaurant, The Café, will turn into a Christmas Village, featuring a vast array of international flavours with a festive twist. To make the most for the family time,Gingerbread Man Decorating Corner is set on 14, 15, 21, 22, 24 and 25 DEC afternoon for the family members to unleash their inner artist.

Oyster & Wine Bar (18/F)

Usher in the spirit of holidays with the finest festive brunch and dinner menu and one of the world’s most fascinating view in town!
Savour the glittering panoramic view of Victoria Harbour and choose your favourite among the finest menu. Champagne & Oyster Christmas Brunch are ready every Sunday and Dec 25 with Christmas flavours.  

Sky Lounge (18/F)

Bid farewell to 2019 with a series of celebration from day to night!
Pamper your taste buds from day to night with Christmassy Christmas! Champagne Afternoon Tea, an elevated Christmas themed afternoon tea with John Masters Organics, Christmas seafood dinner menu, sips & bites party or countdown party at Sky Lounge, another great place to enjoy the magnificent view of Hong Kong.

Unkai Japanese Cuisine (3/F)-

Take on an gourmet journey that feast for your eyes, as well as your palate  as Chef de Cuisine Takaho Oshitanai prepares you an Christmas dinner and traditional Osechi lunch and dinner set with seasonal produce from around his motherland.


Celestial Court Chinese Restaurant (2/F) –

Lure of the East
For a truly unique holiday get-together this year, Chinese Executive Chef Jack Chan of the iconic Celestial Court has fired up the wok to whip up a feast

Cake & Wine Shop (2/F) –

Bundle of Joy
Dive into a basket of surprises inspired by the magical Santa suit to unearth delightful discoveries of finest gourmet, warming wines, gingerbread biscuits, luxurious Christmas cake and more.


Christmas Enquiry Goodies Desk (2/F)

For more information of the holiday festivities and goodies, guests are welcome to reach out the Christmas Enquiry & Goodies Desk from DEC 8 to 25, 2019 (11:30am to 7:00pm) outside the Cake & Wine Shop.

Modern Australian Cuisine Arrives  Harbourside in Hong Kong

Hue Showcases Modern Cuisine from Down Undercat the Revitalised Hong Kong Museum of Art

Hue, is a dynamic new Modern Australian restaurant located at the bold new-look Hong Kong Museum of Art. First opened in 1962, this keystone cultural centre recently emerged from an extensive four-year-long renovation and expansion, and as part of its chic new chapter, one of the city’s leading hospitality groups, Woolly Pig Hong Kong, has opened the first of two captivating new dining outlets: Hue Restaurant & Lounge.

Given its landmark location at the Hong Kong Museum of Art, which is located on the edge of Victoria Harbour in Tsim Sha Tsui, at Hue, design and art share the limelight with the venue’s Modern Australian cuisine, which is driven by the best produce and inspired by the multi-cultural make-up of the land Down Under, with flavours and influences from four corners of the world.

Modern Australian cuisine has always been close to the heart of acclaimed husband-and-wife team Chris Woodyard and Bronwyn Cheung, the creative force behind Woolly Pig Hong Kong, a group renowned for its Hong Kong restaurants, which include Soho’s Big Sur, Lantau’s Bathers and Madam S’ate at Elements Mall.

Chris Woodyard comes from a strong background in haute cuisine, scaling the ranks of Michelin-starred restaurants in both the United Kingdom and Australia, including heading up his own award-winning Sydney eatery. Chris moved to Hong Kong in 2008 to take up the role of Culinary Director at W Hotel, Hong Kong. Two years later, he turned his talents and focus to his first restaurant concept with Bronwyn, Wan Chai’s Madam Sixty Ate.

The duo’s newest creation offers an intriguing dining experience backdropped by one of the world’s most famous skylines. ​Located on the museum’s first floor, the 5,000 sq. ft Modern Australian restaurant makes the most of its  exquisite panoramic views.

Catering to 130 guests with uniquely tiered leather banquette seating – so that every diner can enjoy the drama of the harbour – Hue also features two private dining rooms, which cater to 26 diners, and an elegant lounge area with floor-to-ceiling windows that caters for 35 guests. Both lounge and main dining room are dressed in forest green and honey-hued birch, accentuated with cooling ceramic tile, and subtle Art Deco elements in brass and bronze.

Other design highlights include brass cage pendant ceiling light fixtures, timber pillars adorned with eye-catching undulating motifs, a bar counter in polished marble, a dramatic wine wall that serves as the restaurant’s cellar, and captivating wallpapers designs – Oh La La by renowned American abstract artist Kiki Slaughter, Mystic by Jen Merli, and Infinite Path by Stacy Solodkin – from Nordic design collective, an artistic brand collaborating with contemporary artists to create original wallpaper and fabrics.

Hue marries the gastronomic innovation of Down Under with down-to-earth hospitality at the heart of Tsim Sha Tsui. Hue’s menus are laced with the very best ingredients, sourced from a curated selection of producers from around the globe. With seasonality and freshness at the forefront of menus executed by Australian Executive Chef Anthony Hammel, diners can expect a culinary showcase of Modern Australian fare, paired with an enviable wine list packed with Old and New World favourites.

Chef Hammel worked at Australian celebrity chef Mark Best’s Pei Modern restaurant in Sydney before taking up a role at Prime Steak House & Seafood Grill by Mark Best, aboard cruise ship Genting Dream. His first position in Hong Kong will give the young chef a chance to transport museumgoers with insightful and inventive cuisine that creates a true sense of place.

Highlights of Chef Hammel’s seasonal menu include beetroot salad with goats curd and smoked eel; raw Mayura Wagyu from Australia with yuzukosho cream and nori crisp; Hue’s Caesar with anchovies, smoked egg and vadouvan; and Carabinero prawns with smoked herring butter sauce. For something more substantial, look out for the succulent pork loin with radicchio puree and fermented blueberries; aged duck breast with quince puree and black garlic sauce; fresh market fish with abalone, served with crustacean dashi and poached winter melon; and made to share, a perfectly slow-cooked New Zealand lamb shoulder dressed with smoked yogurt and green harissa, and served with long beans with a touch of fermented chili for a kick.

For diners with a sweet tooth, don’t miss out on the likes of crème fraiche mousse with fresh raspberry, rhubarb and Earl Grey ice cream; yoghurt ice cream with yuzu curd, oat crumb and fresh mango; an ode to Chef Hammel’s mentor, Chef Mark Best, a classic 72% bitter chocolate tart served with vanilla cream and hazelnut ganache. A cake trolley offering intimate table-side service is also available at Hue to ensure the ultimate tribute to all things nice and sweet.  A well thought out all-day bar menu offering something for everyone is also available at the lounge daily from 11:00 am to 10:00 pm.

Hue will also be a destination for oenophiles, with over 100 labels – many hard to source or from boutique producers –gracing the wine list, 70 of which will be available by the glass. By working directly with producers and boutique importers, Hue prides itself on offering significantly better wine value than many other restaurants in the city.

1/F Hong Kong Museum of Art,10 Salisbury Road, Tsim Sha Tsui, HK

Telephone & Email  
+852 3500 5888;






The Shilla Seoul is delighted to announce La Yeon, its flagship Korean fine dining restaurant, was awarded three Michelin stars for the fourth year in a row.


Since its inauguration in 2013, La Yeon offers an authentic taste of Hansik tradition through creative and sophisticated interpretations of time-honoured recipes dating back to ancient Korea. The award-winning culinary institution has also distinguished itself with its unwavering commitment to sourcing and spotlighting quality Korean-grown ingredients from around all around the country. Placing emphasis on seasonality and provenance, the menu at La Yeon also refreshes every three months to reflect the changing seasons and showcase premium produce at its peak.


La Yeon has received global acclaim for its exquisite service, elegant ambiance and inimitable approach to Korean haute cuisineand the Michelin Guide’s three-star recognition is a testament to the team’s relentless pursuit for culinary excellence.


“We are incredibly humbled to be recognised by the Michelin Guide for the fourth consecutive year,” says Executive Chef Kim Sung Il. “Not only is this award deeply encouraging in our endeavour to create exceptional dining experiences for all of our guests, it also affirms our team’s commitment to honouring the beauty of traditional Korean gastronomy .”


In an endless bid to uphold age-old culinary traditions and customs, La Yeon constantly refines its techniques to safeguard the authenticity and purity of the dishes. Led by Chef Kim, the team regularly revives traditional recipes passed down over generations, breathing life into forgotten dishes in innovative ways.


For more information or reservations, please contact La Yeon at (82) 2-2230-3367 or visit



FWM Restaurants Group Brings Red Lobster to Hong Kong

Red Lobster, the world’s largest seafood restaurant company. Lobster Hong Kong will serve exceptionally priced dishes, such as the Ultimate Feast® (HK$338) — a platter loaded with tender North American lobster tail, steamed wild-caught snow crab legs, signature hand-crafted garlic shrimp scampi and crispy fried shrimp, complete with cocktail sauce and hot drawn butter.

Guests can also try Red Lobster’s Surf & Turf (from HK$298) featuring a choice of ribeye or sirloin steak (7oz) with either a juicy maine lobster tail or plump shrimp. The unbeatable price is sure to grab the attention of Hong Kong’s discerning foodie audience and become a must-try item for those who value quality.

Of course, the brand’s complimentary and internationally renowned warm house-made Cheddar Bay Biscuits®will be available in unlimited quantities at the new Causeway Bay restaurant.

The new extensive menu features a generous variety of over 60 seafood dishes, grilled steaks, flatbreads, bowls, pasta and desserts like the Chocolate Tidal Wave (HK$78), promising something for everyone.

The new two-story 130-seater Red Lobster restaurant is located on the corner of Cleveland Street and Gloucester road, close to Fashion Walk and right in the hub of Hong Kong’s busiest neighborhood. The new restaurant boasts an eye-catching red, white and blue exterior which nods to all things maritime, a theme which extends into the venue where brass portal windows, wooden oars and nautical planks punctuate the space. A live lobster tank is visible from street level.

Since the opening of its first restaurant in Lakeland, Florida in 1968, Red Lobster has been growing domestically and internationally, now with 750 restaurants in 11 countries, including the Philippines, Qatar, UAE, Kuwait, Japan, Saudi Arabia, Ecuador, Malaysia and Mexico. The company continues to invest in opportunities for growth, including new units. The Hong Kong restaurant is the third opening the company plans to do in China in partnership with FWM Restaurants Group, which has a proven track record of successfully launching international brands in key cities throughout Asia, including Shanghai, Beijing, Guangzhou, Hong Kong and Taipei.

Red Lobster Hong Kong is located at G/F., 8 Cleveland St, Fashion Walk, Causeway Bay, Hong Kong. To make a reservation please call +852 2261 2996. For more information, please follow Red Lobster on Instagram (@redlobsterhk) and Facebook (@redlobsterhk).

PLAYT Saying “Cheese” for Merry ‘Cheese’mas at The Park Lane Hong Kong, a Pullman Hotel

Cheese-themed specialties headlining festive season feast launched at trendy Causeway Bay dining destination on 7 December 2019

Chic ‘kitchen theatre’ PLAYT at The Park Lane Hong Kong, a Pullman Hotel is saying “cheese” at its annual festive season buffet. The trendy street art-inspired Causeway Bay all-day dining destination is headlining a copious array of cheese-themed dishes for the Merry ‘Cheese’mas festive celebration launched on 7 December 2019, with ‘Early Bird’ booking discounts available from now to 30 November 2019.

The rich culinary diversity of over ten cheeses is celebrated in multiple forms at a live station. Cheese Fondue is with vegetarian fruit and vegetable dips including apple, broccoli & cauliflower, button mushroom, baby potatoes and cherry tomatoes, along with French Bread and SourdoughRaclettes are of cured meat, Coppa Ham, Salami and Gammon Ham, along with seafood choices of Poached Salmon and Peeled Shrimps.

Cheese specialties extend from Oyster Mornay and Scallop Cheese Chowder in Cheesy Puff Pastry to Spaghetti with Black Truffle and Creamy Sauce and Quattro Formaggi and Buffalo Wings with Blue Cheese Dip; with East meets West specialties include Cheesy Lobster Noodles, Deep-Fried Pork Ribs with Cheese and Roasted Eel Cream Cheese Roll and Soft Shell Crab Hard Roll with Cheese.

‘Cheese’masy indulgence continues even to desserts highlighting Half Baked Cheese Tarts and Cheesecake, with delightfully insta-worthy gelatos spotlighting festive Sea Salt Raclette Cheese flavour, alongside festive desserts of Christmas Pudding, Christmas Fruit Cake, Christmas Cookies, Gingerbread Chocolate Fondant and Christmas Stollen, Christmas Spice Mango Dome and ‘egg shell’ Gingerbread Serradura.

The festive feast commences with salads, soups, freshly-baked bread and a cheeseboard. With a wide selection at the Salad Bar, guests can mix and match their favourite greens and sauces of their choices. Selected Bread Rolls and Sliced Bread are available daily. Cheeseboard features various types of cheese, from Brie and Camembert to Gouda and Blue Cheese.

Dedicated live cooking stations and buffet sections extend to over 100 alluring delights at PLAYT’s bounteous Merry ‘Cheese’mas themed buffet at both lunch and dinner.

The Oyster & Seafood Bar spotlights French, Irish and US oysters along with Boston Lobster, Cooked Shrimps, Brown Crab, Cooked Yabbies, Sea Whelk and Blue Mussel, with smoked seafood extending to Smoked Salmon, Lobster Seafood Paella and Tuna Carpaccio.

A carvery presents Slow-Roasted NZ Beef Strip Loin, Slow-Roasted Canadian Beef OP Ribs, Herbed-Roasted Chicken and Herbed-Roasted Lamb Leg, along with Grilled Lamb Chops, Grilled Strip Loin Steak and Pan-fried Foie Gras.

Sashimi, sushi and maki sushi rolls are at a Japanese station, including freshly-fried Tempura Shrimps and vegetables.

A Western station showcases Italian Seafood Stew, Calamari Fritti, Balsamic Chicken and Creamy Pork Chop Marsala, and Ricotta Cannelloni. Antipasti include a wide variety of premium European cold cuts; from Black Forest Ham and Parma Ham to Salami, Pancetta and Smoked Turkey.

Chinese stations serve Dim Sum, BBQ Pork, Roasted Duck and Roasted Chicken, noodles, nourishing Double Boiled Chicken Soup with premium ingredients including blaze mushroom, dried snails and Chinese ham, fried rice and stir-fries.

Indian stations present tandooris, kebabs, curries and vegetarian specialties along with naan, rice and roti prata.

PLAYT’s Festive Buffet ahead of Christmas is priced from HK$338 for lunch and HK$648 for dinner on weekdays; from HK$498 for lunch and HK$648 for dinner on weekends in early December, rising through HK$468/HK$648 from 10-16 December, HK$518/HK$668 from 17-20 December and HK$548/HK$718 from 21-23 December.

Christmas dinner buffets with ’early bird’ discounts are priced HK$798, or HK$568 for children, on 24 and 25 December, reduced with ‘early bird’ reservation to HK$758/HK$528.  On New Year’s Eve, the buffet is priced HK$648, or HK$408 for children for early dinner from 5:45-8pm, with ‘early bird’ discount at HK$628/HK$388. Late sitting from 8:30pm-11:30pm is priced HK$728, or HK$488 for children, with ‘early bird’ discount at HK$698/HK$468.


The full price list* for PLAYT’s festive programme and early bird offer is at: All prices are subject to 10% service charge; and separate prices for child age 3-11.


PLAYT is located on 1/F, The Park Lane Hong Kong, a Pullman Hotel – 310 Gloucester Road, Causeway Bay, Hong Kong. Opens daily from 6 a.m. to 11 p.m.


For guest enquiries, please call (852) 2839-3311, For reservations, please email or follow Facebook: @PlaytRestaurant for latest updates.

Christmas Season

Chilli Fagara

Hong Kong’s preferred Sichuan eatery has created a fiery Christmas menu that is perfect for groups this holiday season.
To start, guests can enjoy a vibrant Christmas-red Tomato Heaped with Coriander in mouth-watering chilli sauce and Delectable Pork and Vegetable Dumplings in artisanal black truffle chilli sauce. A serving of comforting Hot & Sour Soup paves the way for show-stopping main dishes.
The fragrant Kung Pao Wagyu Beef is made with the finest ingredients while the delicious Crisp-fried Lamb Shank will have guests fighting for the last bite.
Delicate White Water Snowflake in supreme broth is spot on for the Christmas season in both name and appearance, while in the impressive Strawberry “Tanghulu”— spun sugar takes the form of a festive fir with presents placed beneath its golden bows in the form of candied strawberries and powdered apples.
Chilli Fagara’s distinguished holiday menu includes a glass of Henri Giraud Esprit Nature Champagne and is available from December 18 – January 1 for the unbeatable price of HK$688 (min 2 person +10% service charge).
7 Old Bailey St
(+852) 2796 6866


Feather & Bone

Hong Kong’s favourite butcher is all set to celebrate the jolly season, launching several hampers and two deliciously crafted Christmas sharing menus this year.

The Christmas Delight hamper (valued at HK$998) includes a number of indulgent treats including a bottle of Chateau L’escart red wine, a delicious Chocolate & Love Panama Light 4 X 40G Bar Gift Box (160g), a jar of Tiptree Little Scarlet Strawberry Conserve, a Cartwright & Butler Honey Comb 450g Tin and a jar of decadent and buttery cookies – the Cartwright & Butler Shortbread Selection (300g).

A perfect ensemble of the sweetest variety can be found in the Pudding Lady Deluxe (valued at HK$628) – its contents include a Christmas Pudding (350g), Pudding Sauce Brandy Custard (250ml), a kilo loaf of Panettone Classico and a box of Border Luxury Shortbread Fingers (160g).

Ideal gifts for every occasion include the Aussie Deluxe (valued at HK$468) offering a Nom de Plume Shiraz, Nom De Plume Sauvignon Blanc, Valley Produce Company Crackerthins, Mount Zero Australian Wild Olives, Maggiebeer Quince Paste, JC’s Natural Macadamias (100g) and Almonds (100g) and the Taste of Italy (valued at HK$1498) packing in a bottle of Zenato Amarone Valpolicella Classico DOCG, rich Cotechino (500g) aromatic Parmigianino (500g), Giuseppe Giusti Agrodolce Bianco (250ml) and a 1kg pack of Martelli Spaghetti. The Cheese & Cheer bundle, (valued at HK$1198) wraps up a lovely Mont d’or (400g), Bornibus Cornichons Extra Fine (240g), Cartwright & Butler Acacia Honeycomb (300g), 3 Medaglie d’Oro Riccardo Champagnotta and Domaine Fouassier Sancerre Sauvignon Blanc, complete with a Camembert de Normandie.

For only HK$550, diners can feast on a spread of olives, oysters and quality cured meats, before tucking into the centerpiece Roast Turkey Roulade with a fig & cinnamon stuffing, as well as a Rich Pork Sausage served with braised lentils. Accompanying sides include ‘nduja buttered Brussel sprouts, soft polenta, a creamy mash and more. Also for HK$550, the vegetarian sharing menu begins with a fresh salad of spinach, figs and ricotta, a creamy Burrata and rich Truffle Mac and Cheese. Mains include a Roast Pumpkin Caraway dressed with caramelized onions and ricotta, as well as a Porcini & Wild Mushroom Risotto. The meal ends with a decadent Christmas pudding and eggnog custard, plus a cheese platter coupled with crackers and honeycomb. Both sharing menus include a glass of mulled wine for guests to toast to the joyous occasion. (Multiple Locations listed here)


Morton’s of Chicago

Morton’s of Chicago is putting on a special spread for Christmas with an additional Christmas Day lunch service (HK$698 +10% service charge), as well as exceptional holiday dinner menus on Christmas Eve, Christmas Day and New Year’s Eve (HK$880 +10% service charge).
Diners can enjoy a one-off three-course Christmas Day Lunch and sample beloved Morton’s appetisers like Lobster Bisque, Jumbo Shrimp Cocktail (+HK$98) or Jumbo Crab Cake (+HK$108). Entrées come in the form of options like the impossibly tender 8oz Center-cut Filet Mignon or Center-cut Prime New York Medallion (+HK$100) for those who prefer a 10oz steak. Those wanting to indulge themselves further this Christmas can opt for the impressive and flavourful 16oz Center-cut Prime Ribeye (+HK$200) while seafood lovers will not be able to resist the Chilean Sea Bass Fillet À La Nage or Jumbo Shrimp Alexander.

A choice of delicious sides is included in the limited-edition menu, as well as a sweet ending to the meal in the form of a Key Lime Pie, New York Cheesecake and Double Chocolate Mousse Dessert Platter, Crème Brulée or Morton’s legendary Hot Chocolate Cake (for two).

Dinnertime guests can enjoy elevated appetizers such as Foie Gras with Toasted Brioche and Apple Compote or the epic Baked Morton’s Prime Ocean Platter (+HK$50). A choice of four steak items are available including the sought-after 32oz Cote de Boeuf for two (+HK$200) and Filet Mignon Oscar Style. Those wanting to make the most of the winter catch may indulge in a Fresh Whole Baked Maine Lobster weighing in at an impressive two pounds. Every dish can be enhanced with pan-seared Foie Gras for only HK$180.

Classic sides like Parmesan & Truffle Fries, Sautéed Wild Mushrooms and Brussels Sprouts with Shallots and Bacon accompany the desirable mains before dessert is served.

Tsim Sha Tsui 4/F, The Sheraton Hotel & Towers, 20 Nathan Rd, Tsim Sha Tsui (+852) 2732 2343


The Astor

This year, The Astor – all-day dining restaurant within Eaton HK – presents a Global Gourmet Christmas buffet in the form of a grand holiday feast of Yuletide dishes from around the world. Delectable dishes to star in the spectacular spread are a Roast Goose prepared as a toast to the Philippines, a crispy-skinned Suckling Pig representing Germany, as well as a seafood-lover’s haven which can be found in Italy’s Feast of the Seven Fishes accompanied by a delicious array of shucked oysters and fresh crab, complete with luscious lobster.

Traditional to the occasion desserts include – a beloved British Christmas Pudding and a classic French Bûche de Noël chestnut log cake, alongside other heart-warming goodies. For extra holiday cheer, a cotton candy and popcorn machine will also be making a special appearance beside the eight live cooking stations, on Christmas Eve, Christmas Day and New Year’s Eve. Those looking to make a real event of it can opt for a Christmas staycation, with bookings for a meal for two or more, getting guests a deal of HK$650 a night for the Nook Room or a new Family Room from only HK$1100 a night. Jordan 4/F, Eaton HK, 380


Taqueria Southside Southside’s lively new urban oasis Te Quiero Mucho Taqueria, wishes everyone a Feliz Navidad with a season-exclusive Christmas taco (HK$50). Made with Turkey carnitas, chipotle and pickled cranberries, the Navidad Taco blends everyone’s favourite festive ingredients in a dish to rave about this year.

Wong Chuk Hang Level 3, Ovolo Southside, 64 Wong Chuk Hang Rd (+852) 3460 8157





Hyatt Regency TST – Celebrate Christmas


Celebrate the season of joy and love with Hugo’s magnificent 6 Course Christmas Eve Set Dinner and Festive B runches while Cafe serves up exquisite Christmas buffet feasts with exquisite festive delicacies for family and friends’ reunions.

Hugo’s 6 Course Christmas Eve Set Dinner Christmas
Eve dinner is set to be a decadent affair at Hugo’s, as German y born Executive Sous Chef Josef Gallenberger will meticulously prepare an array of gastronomic indulgences.

Featuring a range of carefully sourced produce from Europe b egin the night with Bretagne Blue Lobster and Abalone which feature the unique and fresh taste of the ocean highlighted by asparagus, pineapple, cucumber, chilli and pumpkin maple vinegar ice cream. Perfect for winter, take a sip of Venison Essence with chestnut, mascarpone cream, ravioli and sherry. Revel in Lemon and T hyme crusted French Rascasse with high quality Osetra caviar, G ranny S mith, T aggiasca olive from Italy and leek, then cleanse the palate with a Rose Wine Sorbet C ontinue the classic French journey with Chocolate Poached Aubrac Beef Tenderloin and French Foie Gras Nuggets a divine rich and butter y delicacy served with parsnip, black salsify, carrot, morels and port wine jus

End the night with scrumptious indulgence s First partake in the creamy Aged Epoisses Cheese medium strong in taste paired with crispy purple sweet potato, lamb lettuc e, vanilla and green tomato chutney, followed by Chocolate Armagnac Charlotte delicately crafted to perfection with rumtopf baba and apricot almond compote.

Hugo’s Christmas Day and New Year’s Day Semi Buffet Brunch Indulge in a wide range of celebratory fare at Hugo’s festive brunch featuring a wide selection of signature hors d’oeuvres and salads from the buffet, followed b y a choice of main course such as Stuffed US Turkey Roulade with apple, apricot and plum, Roasted US Prime Rib of Beef Roasted Ostrich Medallions etc. End the Christmas feast with a selection of Hugo’s handcrafted desserts and pastries.

Festive Buffet Feasts at Cafe Spread the holiday cheer at Cafe with an exquisite range of decadent festive gourmet and desserts. Explore the range of mouth watering delicacies including Roasted Turkey Roasted US Rib of Beef Sea Urchin Sushi and Sashimi and many others during lunch; and indulge in the signature Poached Live Boston Lobster Alaskan King Crab Stewed Lamb Belly and more during dinner. A range of festive desserts include the Christmas Log Cake Marzipan Stollen Christmas

Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7733 or book via the hotel website

Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7700 or book via the hotel website
All prices are in Hong Kong Dollars and are subject to a 10% service charge

The above information regarding the seasonal cuisine is subject to change wit hout prior notice
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