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


Facebook/Instagram: @lucalehk


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:


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

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

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

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

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 or by Whatsapping +852 2806 1038. Limited booking slots are also available via the restaurant’s online reservations system:

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.


Social: @okrahongkong

Reservations can be made by emailing

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 or call (852) 6655-7629.

For more information, please visit :

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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:

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




Celebrate Christmas and New Year’s Eve Atop the Roof at ALTO

ALTO Bar & Grill Six-course Christmas Dinner
Located on the top floor of Causeway Bay’s V Point Tower, ALTO offers some of Hong Kong’s most breath-taking panoramic city views, creating the ideal festive setting for this Christmas and New Year’s celebration.

ALTO’s Christmas six-course dinner menu is available on December 24th and 25th, with seating options at 6 pm and 8:30 pm, and it is priced at HK$688+10% per person. Highlights of the menu include Jerusalem artichoke soup topped with truffle foam and chives; foie gras terrine with grape chutney and toasted sourdough; seafood ravioli with white wine butter sauce topped with caviar; roasted British turkey with pork stuffing, glazed carrot, and sprouts with bacon roasted potatoes; and Christmas pudding with brandy sauce.

A La Carte Festive Brunch
Available on December 25th and 26th, from 11:30 am to 3 pm,  the festive a la carte brunch menu features a selection of signature dishes, as well as enticing additions. The highlight of the a la carte brunch includes grilled scallops with jalapeño dressing and coriander; bonito fried duck leg with watermelon salad; dry-aged British beef burger; roasted British turkey with pork stuffing; and sticky toffee pudding with caramel sauce and vanilla ice cream. Free flow options are priced from HK$188+10% per person and include cocktails, sparkling, white and red wines, and a selection of non-alcoholic beverages.

New Year’s Eve Dinner
Celebrate the New Year high up with ALTO’s New Year’s Eve dinner menu. Available on December 31, and priced at HK$788+10% per person, guests can enjoy dishes like crispy duck leg with chicory, glazed peaches, pecan, and sweet dressing; Hokkaido scallop with white wine butter sauce and caviar; classic Steak Diane with chive mashed potatoes; half lobster with smoked shiso butter and salt-baked potatoes; and Beef Wellington with peppercorn sauce and mashed potatoes.

New Year’s Eve Firework Spectacular on the Rooftop
ALTO’s spacious rooftop is the place to go for a classy end to this challenging year, with an extravagant black and gold-themed soiree to ring in the New Year in style. Priced at HK$260 per person, tickets include one drink of your choice, with options of red, white or sparkling wine, beer, spirits, juices and soft drinks.

31/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong


Phone: (852) 2603 7181

Social Media:

Glamorous SEXY CRAB

Opening of Glamorous SEXY CRAB Elevates Feisty Crustacean to New Gastronomic Heights at K11 MUSEA in Tsim Sha Tsui East

Exclusive, intimate haven for crab-lovers opens today promising “heavenly gourmet journey” raising esteem of local seafood favourite from traditional to extraordinary

Glamorous and chic SEXY CRAB opens today, promising a “heavenly gourmet journey” raising esteem of the local seafood favourite from traditional to extraordinary at global lifestyle destination K11 MUSEA in Tsim Sha Tsui East.

While iconic autumn season hairy crab has long ‘crabtivated’ Hong Kong menus, SEXY CRAB elevates the beloved crustacean to new gastronomic artisanal heights – gloriously showcasing the delicacy as the star of richly-flavoured broths with exquisite, flavoursome handcrafted noodles.

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’.

The crab stars are equally classy; handpicked for seasonality and premium quality.  During the current hairy crab season only premium Jiangsuspecimens over 150g are chosen, explaining the Chinese brand name which translates to “Above 3 Taels”.  Skilled artisans also de-shell the notoriously fiddly roe and crabmeat, while signature noodles are handmade daily by specialist craftsmen – in various styles and sizes optimising flavour of differing dishes.

Artistically-presented creative designer dishes complete a ‘crabulously’ indulgent 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.

For outrageous decadence, ‘Pillow Talk’ (HK$888) is ultra-luxury whole South African fish maw stuffed with crab roe, topped with renowned French caviar brand Caviar House’s luxurious Qiandao premium caviar on crab roe noodles.  The deluxe gastronomic pairing of fish maw with 20% crab meat, 50% male roe and 30% female roe is extravagantly enhanced to mystical heights.  For such a work of pure, handcrafted culinary art, only five pre-eminently instaworthy portions are available daily.

Delightful appetisers and snacks include ‘Packing Meat’ (HK$158) wonton stuffed with hairy crab roe and yellow croaker in Jinhua ham and fish broth with shrimp head paste broth.  ‘It’s Getting Steamy in Here’ (HK$78) is eye-catchingly instagrammable, with smoked half-boiled egg paired with luxurious caviar and crab oil.  ‘Drunk on the Rocks’ (HK$128) is a ‘drunken’ seafood platter with boiled South African abalone, crab roe and seasonal seafood marinated in Huadiao wine.

As SEXY CRAB declares: ‘Traditional crab roe noodles are served in an unconventional way that will excite both amateur foodies and seasoned gourmands – promising a mischievous and sensual extraordinary crab noodle experience.  Guests are invited to slurp loudly and indulge unapologetically in appreciation of a comfort food favourite presented in style.

SEXY CRAB seats 23 in a 530 sq ft. venue at Shop 401A, 4/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui East, Hong Kong.

For enquiries, please email or call (852) 6655-7629.

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Usher in the holiday season with sweet treats and festive feasts and a design your own Candyland st


The Langham, Hong Kong invites guests to step into a Christmas Candyland that is brimming with sweet treats that promises to delight the young and young at heart.

The annual tree lighting ceremony, held on 2 December will unveil the hotel’s grand 9-feet tall fir tree trimmed with oversized candy canes and bonbons while all restaurants will offer menus featuring a myriad of sweet and savoury festive feasts such as Roasted Tom Turkey, festive log cakes and more.

Carollers, ballet performances, a weekend Christmas market selling festive goodies as well as local designers’ products, and online Advent Calendar add to the season’s revelry and merry-making.

“Design The Candyland of Your Dreams” Room Package

Available from 1 December 2020 to 7 January 2021, priced from HK$1,288, the one-night stay in a Superior room includes:

–          A box of Christmas Candyland Decorations

–          Breakfast for two

–          Complimentary mini bar of festive treats with one replenishment

–          Supplement of HK$1,100 for In-room dining set dinner for two

To participate in the social media contents, guests are to upload up to three pictures of their completed “Design The Candyland of Your Dreams” rooms using only the props provided or items found in the guest room, along with a 30 word creative statement as a caption with accompanying hashtags #LanghamChristmasCandyland and #CelebrateTheEveryday by 7 January 2021. The winner of the most popular photo with the most “Likes” will receive a prize of a one-night return stay in a Deluxe Room with breakfast and afternoon tea for two.

Rates are subject to a 10% service charge.

For room reservations or enquiries, please call +852 2378 9988 or email

Throughout the month of December, a host of treats and surprises have been lined up to delight our guests. 

The Langham Advent Calendar

The Langham, Hong Kong presents its first online Advent Calendar. From 1 to 24 December, guests may visit our website to receive a special daily gift from the hotel, or one of our luxury brand partners such as Bulgari, ghd or lululemon.  Please click here for The Langham Advent Calendar.

The Langham Christmas Market

Every Saturday and Sunday 12pm-8pm between 2 to 27 December including Christmas Eve, guests may shop at our Christmas market featuring local craftsmen peddling their wares, as well as a booth manned by our charity beneficiary Heep Hong Society which will be selling a custom designed colour-in tote-bag. All proceeds of the tote bags will be donated back to benefit children and youths with diverse needs that Heep Hong Society supports.

Carollers, performances and Santa

At 6pm evening from 10 to 26 December, a Christmas choir will sing familiar holiday tunes guests take comfort in a complimentary mug of mulled wine. A flight of young ballerinas from the Christine Liao School of Ballet will perform an excerpt from The Nutcracker Ballet at 3:15pm on 13 and 19 December. Meanwhile, Santa Claus will be making his rounds to spread Christmas cheer between 10 and 26 December at noon and evening.

Palm Court & Artesian

Enjoy the adorable and playful Christmas Candyland Afternoon Tea, featuring a range of bite-sized Christmas sweet treats, including Pigs in a Blanket, Gingerbread Men Sandwiches, Red Velvet Yule Log and signature homemade plain and raisin scones served with Devonshire clotted cream, strawberry jam and rose preserve. To uplift the festive mood, top up for the 2-hour unlimited pour of champagne with an additional HK$298 per guest. Reservations for 1-22, 27-30 December and 2-3 January, made before 25 November will enjoy an early-bird discount of 25%.

1/ 12 – 3/ 1 “Christmas Candyland” Afternoon Tea at Palm Court

HK $698 for two / HK $958 with a glass of Champagne

Additional HK$298 per guest for 2-hour unlimited pour of champagne

1/ 12 – 3/ 1 (21:00 – 00:00) HK $588 per person for 3-hour unlimited pour of champagne, red and white wine, beer, soft drinks and juices with canapés.



The Food Gallery

A celebratory feast of an abundant buffet spread laden with perennial favourites such as fresh oysters and seafood on ice, Baked Lobster with Cheese, Prime Rib, Roasted Tom Turkey, live cooking stations and more. Making spirits bright are the unrivalled holiday desserts, ranging from Mince Pies, Yule Log Cakes Cake andChocolate Fountain with condiments. Reservations for 1-22, 27-30 December and 2-3 January, made before 25 November will enjoy an early-bird discount of 25%.

2-23, 27-31/12 Festive Lunch Buffet Adult: HK $458, Child: HK $229
2-23, 27-30/12 Festive Dinner Buffet Adult: HK $788, Child: HK $379
24-26/12 & 1-3/1 Festive Celebration Lunch Buffet Adult: HK $688, Child: HK $428
24-26, 31/12 & 1-3/1 Festive Celebration Dinner Buffet Adult: HK $908, Child: HK $628


Bostonian Seafood & Grill

Tuck into an exquisite festive dinner in an intimate and stylish setting. Begin the feast with the signature Seafood Tower and Foie Gras Poached Live Boston Lobster Tail, and main course features the tender Australian Black Angus Tenderloin filled with juice. End the dinner on a sweet note with Milk Chocolate and Gingerbread Crème Brulee Bouche de Noel.

Bostonian is extending the acclaimed 4-hour bubbly semi-buffet brunch on 25 and 26 December and from 1 to 3 January. Guests may look forward to delicacies such as Seafood Tower, Citrus Cured Atlantic Wild Scallops, Sustainable Caviar, Black Label Iberian Ham Craving, Duck Liver Terrine, Honey Glazed Ham, Foie Gras, Poached Live Boston Lobster Tail, Gingerbread Crème Brulee and Custom Whiskey Aged Australian Sirloin. Complete the feast at the dessert station full of traditional festive sinful treats such as Christmas Pudding, Yule Log Cake, Mince Pies and more.

The restaurant is also offering the New Year’s Eve bubble semi-buffet dinner in similar “brunch” style, toast to the New Year with Champagne for a sublimely memorable last evening of the year.

Bookings for exclusive celebrations in the private dining room are also available. Priced from HK$1,600 per adult for a five-course family-styled dinner with champagne, house wines, beer, soft drinks and juices.

Date Menu Price Beverage
24 – 26/12 Festive

Set Dinner

4-courses Adult: HK $1,158

5-course Adult: HK $1,288

6-course Adult: HK $1,588

25 – 26/12

1 – 3/1

Festive Celebration Semi-Buffet Brunch Adult: HK $888

Children: HK $458

Unlimited pour of soft drinks and juices
Adult: HK $988 / HK $1088* Unlimited pour of champagne, wine and beer / *rosé champagne, wine and beer
31/12 New Year’s Eve Festive Bubble Semi-Buffet Dinner Adult: HK $1,138

Children: HK $558

Unlimited pour of soft drinks and juices
Adult: HK $1,238 / HK $1,338* Unlimited pour of champagne, wine and beer / *rosé champagne, wine and beer


Main St. Deli

Main St. Deli spreads the holiday cheer with the sought-after Turkey-To-Go Takeaway, featuring the Roasted U.S. Tom Turkey (6 or 9-10kg) with stuffing, gravy and all the trimmings that satisfy up to 18 people. To prepare a hassle-free house party or company party at ease, opt for the Black Angus Prime Rib and many more, along with accompanying sides and condiments.

The turkey takeaway provides two options at HK$2,388 and HK$3,888 to serve 6 to 10 and 12 to 18 guests respectively, pre-order 48 hours in advance is required. Click here for the order form.

Three-course set lunch and dinner are also prepared for those who wish to dine-in comfortably. Savour the seasonal celebrated dishes including the Roasted U.S. TurkeyRoulade and Black Forest Yule Log Cake to satisfy the festive cravings. For fans of the restaurant’s regular offerings, the a la carte menu will also be available.

Date Menu Price
23 – 26, 31/12 3-Course Christmas and New Year’s Eve Lunch HK $388 per person
23 – 26, 31/12 3-Course Christmas and New Year’s Eve Dinner HK $558 per person


T’ang Court

Wrap 2020 on a high note with an exquisite dinner at featuring the legendary Cantonese cuisine of three Michelin-starred T’ang Court Chinese Master Chef Kwong Wai Keung and T’ang Court Executive Chef Wong Chi Fai are cooking up a winter banquet featuring Baked Stuffed Crab Shell with Crab Meat and Onion, Double-boiled Fish Maw with Sea Whelk and the Braised Dried Abalone with Bêche-de-Mer in the seven-course New Year’s Eve dinner.

The dinner menu is served on 31 December at HK$1,688 per person.

All prices are in Hong Kong dollars and subject to 10% service charge. For dining reservations and enquiries, please call 2132 7898 or email