2 MICHELIN-STARRED ÉCRITURE

Le Comptoir’s 2 Michelin-starred ÉCRITURE introduces a new contemporary French Library of Flavours tasting menu dedicated to hardworking family farmers, producers and suppliers throughout France.  Priced at a newly introduced pricing at HK$1,188 for four-courses or HK$1,788 for seven-courses, with an optional wine pairing for an additional HK$900, the new tasting menu features the finest seasonal produce by key French artisans.

Known for its innovative gastronomy, Écriture provides the city’s most prestigious dining destination for classical French cuisine with modern twists by Executive Chef Maxime Gilbert. Écriture is pleased to announce that it has already re-opened its doors to dine-in guests on Friday, 17th April 2020, and online bookings are available now via SevenRooms.

“Library of Flavours” Menu: A Tribute to French Producers & Suppliers

Chef Maxime has curated an exquisite new seasonal tasting menu to pay homage to French producers, with the choice of four or seven courses. The Library of Flavours begins with Whelk and Fava Beans, using jet-fresh whelk from Pecherie de Normandie flavoured lightly with spring onion and confit lemon. The legendary Green Asparagus from Pertuis is braised with seawater, and complemented by John Dory from Laurent Daniel, a small family-run seafood supplier business located in le Guilvine in northwestern France.

This is followed by Brittany Langoustine steamed in ‘vin jaune’, or a dry white wine made in the Jura wine region of France, accompanied by fresh green peas, and claw bouillon infused with liquorice. The show stopping Turbot – Foie Gras is a technical masterpiece, created with slow-cooked turbot from Laurent Daniel and poached foie gras surrounded by a layer of nori seaweed, and which sits on a bed of white miso paste. Finishing flavours include subtle lime zest and dashi bouillon. The Roasted Blanc de Blanc Lamb comes from Parisian Butcher, Olivier Metzger, whose famous tender lamb goes perfectly with earthy flavours of grilled maitake, sorrel and uni miso cream.

Library of Flavours at Écriture ends with an assortment of delicate desserts, including Lychee with aloe vera, homemade lychee sorbet and caviar with mint bouillon, and Buckwheat mousse with chocolate sorbet and caramelised nuts.

“The current health crisis is not only impacting the business of restaurants, but the entire supply chain all the way down to the family farmer. Our French producers and suppliers are an integral part of who we are at Écriture, and this new menu is a way to shine a light on the dedicated individuals who are facing just as much hardship during these challenging times,” says Executive Chef Maxime Gilbert.

Please see below for the full Library of Flavours menu, serving now at Écriture:

 

 

 

 

 

 

 

Whelk and fava beans

Spring onions, lemon confit

Pertuis Asparagus

Braised with seawater, cured john dory in beef cecina

Brittany Langoustine

Steamed with vin Jaune, green pea, claw bouillon infused with liquorice

Turbot – Foie Gras

Slow cooked turbot and poached Foie Gras. Wrapped with nori seaweed.

Bottom with white miso paste, finished with lime zest and Dashi bouillon.

Roasted Blanc de Blanc Lamb

Grilled Maitake, sorrel, uni miso cream

Lychee

Aloe vera, lychee sorbet and caviar with mint bouillon

Buckwheat

mousse, chocolate sorbet, caramelised nuts

Address

26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong

Contacts

Email: ecriture@lecomptoir.hk

Website: ecriture.hk

Facebook: EcritureHK

Instagram: ecriturehk

Opening Hours

Tuesday – Sunday: 12:00pm – 2:30pm / 6:30pm – 10:30pm

Closed on Monday

CHEF ALEXANDRE VIRIOT HELMS POPINJAYS

The Murray, Hong Kong has appointed Alexandre Viriot as Chef de Cuisine of Popinjays, the rooftop restaurant and bar located with panoramic views of Central. With his recent appointment, Chef Alexandre will be responsible for designing and curating the culinary offerings of the modern European establishment.

Born in Dallas, Texas, to chef parents, Chef Alexandre’s passion for cooking runs in his blood. Chef Alexandre cut his teeth in fine dining in Las Vegas, where he took on the role of sous chef-tournant at Restaurant Guy Savoy in Hotel Caesars Palace, the first fine dining Guy Savoy restaurant to open stateside, for three years. He then moved on to three Michelin-starred Joël Robuchon at the Mansion in MGM Grand Las Vegas for another two years as the meat sous chef.

Most notably, Chef Alexandre spent six years working under respectable French culinary legend Chef Alain Ducasse. Their time together began in 2011 at miX by Alain Ducasse in Saint Petersburg where he started as an executive sous chef and earned a promotion to executive chef before joining IDAM and MIA Café by Alain Ducasse in Doha. In 2017, he became the Executive Chef at Air France’s Salon La Première in Paris-Charles de Gaulle Airport, where he had the opportunity to cook for President Emmanuel Macron and President Vladimir Putin at Château de Versailles. He then joined the opening team as the executive chef for both Voyages by Alain Ducasse and the two Michelin-starred Alain Ducasse at Morpheus in Macau.

To date, Chef Alexandre regards Chef Ducasse as one of the greatest influences in his cuisine and his cooking continues to be guided by the philosophy that produce should always come first. The new menu he designed for Popinjays sees his unweaving focus on the finest ingredients gifted by the season, with meticulous pairing of flavours and textures, presented in a modern and refreshing arrangement.

A refresher on the palate to begin the meal, Wild Sea Bream Carpaccio (HKD 198) is seasoned with homemade leche de tigre, shallot, sumac and chilli. Pistachio bits are sprinkled on top for an added toasted flavour and crunchiness.

Roasted Duck Breast (HKD 268) is a modern interpretation of classic French flavours where duck meat is commonly paired with beetroot and sherry vinegar to tone down the richness. To offer a touch of umami to the dish, miso is blended into the beetroot puree. For an extra Asian kick, Sichuan pepper subtly shines through a mix of spices such as star anise, juniper, coriander seeds and black pepper in the savoury sauce.

Steamed Skrei Cod (HKD 268) spotlights the wild flavours and buttery texture of the seasonal Norwegian Arctic Cod. Slow cooked on steam at 55 degrees Celsius for 20 minutes, the dish requires highly skilled control of temperature and timing to retain the moistness and succulence of the meat. A refined version of the classic peas à la française, pea pod skin is pureed for a layered texture, and baby gem is added for a hint of freshness. Enhancing the sea flavour is the creamy bone sauce made from the roasted cod bone, spices and white wine.

A traditional favourite in Italy and southern France, the generously portioned Suckling Pig “Porchetta” (HKD 388) is perfect for sharing. The suckling pig is deboned whole and stuffed with rice, minced pork, spinach, olives and piquillo pepper. The meat roll is then slow steamed at 72 degrees Celsius for 12 hours, followed by roasting to produce crispy skin while keeping the meat moist and tender.

With nearly 20 years of culinary experience under his belt, Chef Alexandre looks forward to his next challenge at The Murray, Hong Kong: “Embracing Hong Kong’s multicultural and dynamic dining landscape and its unparalleled access to premium ingredients, I look forward to creating a dining experience that will bring joy to our diners at Popinjays.”

Prices are subject to 10% service charge. For reservations and enquiries, please email themurray@niccolohotels.com, call +852 3141 8888 or visit niccolohotels.com.

中國香港特別行政區, 2020年4 月23日 ── 香港美利酒店任命Alexandre Viriot (高禮信) 為Popinjays天台餐廳及酒吧的主廚,帶領廚師團隊為客人呈獻無與倫比的現代歐陸美食。

Alexandre出生於美國得克薩斯州達拉斯市,父母分別為廚師及餅廚,從小培育了他對烹飪藝術的熱愛,於法國完成廚藝訓練後正式展開其廚師生涯。

Alexandre曾於美國拉斯維加斯凱薩宮酒店的Restaurant Guy Savoy工作三年,首次親身感受到頂級法國菜的魅力,及後加入拉斯維加斯美高梅大酒店的米芝蓮三星餐廳Joël Robuchon任職Meat Sous Chef兩年。

與Alain Ducasse合作的六年可謂Alexandre事業中的里程碑。Alexandre於2011年於聖彼得堡的miX by Alain Ducasse擔任助理行政總廚,深得Alain Ducasse賞識的他被擢升為行政總廚並調任至多哈的IDAM和MIACafé。

2017年,他成為巴黎戴高樂機場內法國航空Salon La Première的行政總廚,更曾在凡爾賽宮為法國總統馬克龍及俄羅斯總統普京烹調美食。隨後,他同時擔任澳門Voyages by Alain Ducasse及二星米芝蓮餐廳Alain Ducasse at Morpheus的行政總廚。

Alexandre視Alain Ducasse為廚師生涯中其中一位最具影響力的伯樂,他的烹飪哲學承傳自Alain Ducasse以食材為先的理念,不管身在何地,即使餐廳的風格各異,從未改變這方向。他為Popinjays設計的全新菜單亦秉承此原則,以優質時令食材為主軸,每道菜式均蘊藏著精心配搭的味道及質感,輔以現代簡潔的擺盤,令人耳目一新。

野生鯛魚薄片 (HKD 198) 以Alexandre親製的虎奶酸橘醬汁、青蔥、鹽膚木香料及辣椒醃製,再於生魚片表面灑上開心果碎粒,加添絲絲烤焗風味及香脆口感。

香烤鴨胸 (HKD 268) 以紅菜頭及雪莉醋的酸味平衡鴨肉的油脂,是法國菜中傳統的配搭。Alexandre在紅菜頭蓉中加入味噌提鮮,更在八角、杜松、芫荽籽及黑椒等香料中混入充滿亞洲風味的四川花椒,令醬汁帶有微微香辛滋味。

蒸野生挪威鱈魚 (HKD 268) 經攝氐55度蒸煮20分鐘,以突顯魚肉的野生風味及豐腴油香,需要廚師準繩的溫度及時間控制以保留嫩滑的肉質。配菜亦同樣充滿巧思,Alexandre在青豆中入豆莢蓉及清新的嫩生菜,為經典的法式青豆添上新意。而醬汁則用上烤鱈魚骨、香料及白酒,送上香濃誘人的海洋滋味。

份量十足的脆烤豬肉卷 (HKD 388) 是意大利及法國南部的傳統佳餚,最適合與友共享。整隻乳豬去骨後釀入米飯、豬肉碎、菠菜、橄欖及西班牙紅甜椒。捲起餡料後以攝氐72度蒸煮12小時再烤香表皮以炮製出外脆內嫩的質感。

憑藉近20年的烹飪經驗,Alexandre期待著他在香港美利酒店的下一個挑戰:「於Popinjays充滿活力的用餐環境,擁抱香港的多元文化,為客人送上以新鮮優質食材創作的佳餚,我期待藉此為Popinjays客人帶來愉快及難忘的用餐體驗。」

以上價格另加10%服務費。如欲預訂及查詢,請發送電郵至themurray@niccolohotels.com、致電+852 3141 8888或瀏覽niccolohotels.com

ISLAND SHANGRI-LA WELCOMES NEW EXECUTIVE SOUS CHEF CARY DOCHERTY

ISLAND SHANGRI-LA WELCOMES

NEW EXECUTIVE SOUS CHEF CARY DOCHERTY

AND UNVEILS HIS CLASSIC ENGLISH SUNDAY ROAST

 

Island Shangri-La’s famed Continental diner, Lobster Bar and Grill, is pleased to announce the arrival of new Executive Sous Chef, Cary Docherty. Chef Cary comes well-equipped with experience from Michelin-starred kitchens in metropolitan cities such as London and introduces a classic British Sunday Roast lunch menu with a modern twist.

Available every Sunday from 12 pm to 2:30 pm, this mouth-watering Sunday lunch menu enchants brunch enthusiasts with a satisfying weekend afternoon presenting a delightful array of beautiful cuts of meat at HKD598 +10% service charge including a free flow of Lobster Bar and Grill’s signature tableside Bloody Mary!

The origin of Sunday Roast can be traced all the way back to 1485 during the reign of King Henry VII, when the British used to enjoy a considerable amount of meat, particularly roast beef.  At that time, the whole sirloin of about fifteen pounds, was roasted on a spit over a fireplace for up to four hours. Following this tradition, Chef Cary prepares the noble meat whole at optimal hours to achieve the ultimate succulent taste and texture – a crunchy yet smoky outside crust that contrasts perfectly with the pink, juicy, melt-in-the-mouth indulgence. The main selections feature classic British cuts such as thick-cut of Beef Rib, Pork Loin, Leg of Lamb, and the Celeriac Steak. The ubiquitous partner to the roast is Yorkshire Pudding on the side, with this combination being served with delectable gravy.

The menu ends with a fine selection of classic desserts such as the heart-warming Sticky Toffee over warm Date Sponge and clotted Cream Ice-Cream, Tarte Tatin with caramelised Apples and Madagascan Vanilla Ice-Cream and Colston Bassett Stilton Cheese.

Sunday Roast Menu

Appetiser

Asparagus

Grilled asparagus, brown butter hollandaise

or

Prawn cocktail

or

Lobster bisque

Poached lobster, crème fraiche, sea herbs, oyster leaf, creamy lobster bisque

or

Crab on toast (Supplement HK$200)

Crab mayonnaise, dill, beef dripping toasted brioche, avocado, gem lettuce, lemon and lime

 

Main course

Roast loin of pork

Crispy black pudding, roasted duck fat potatoes, glazed carrots, creamed cabbage, Yorkshire pudding, cauliflower cheese, apple sauce, pork gravy

or

Roast leg of lamb

Lamb sausage, roasted duck fat potatoes, glazed carrots, mushy peas, Yorkshire pudding, cauliflower cheese, mint sauce, lamb gravy

or

Roast rib of beef

Roasted duck fat potatoes, glazed carrots, creamed spinach, Yorkshire pudding, cauliflower cheese, horseradish sauce, beef gravy

or

Roast celeriac steak

Olive oil crushed new potatoes, glazed carrots, creamed cabbage, Yorkshire pudding,

cauliflower cheese, celeriac gravy

or

Whole lobster – steamed, grilled or on a toasted brioche roll (Supplement HK$200)

Mixed leaves and herbs, beef dripping fries, lemon, garlic butter

or

Roast rib of beef for two (Supplement HK$400 per person)

Beef dripping chips, roasted bone marrow, mixed greens and herbs, béarnaise sauce

Dessert

Sticky toffee

Warm date sponge, Earl Grey tea marinated dates, toffee sauce, clotted cream ice cream

or

Tarte tatin

Caramelized apples, puff pastry, Madagascan vanilla ice cream

or

Colston Bassett Stilton (Supplement HK$200)

Grapes, figs, celery, oat cakes

 

Three courses with unlimited serving of Bloody Mary at HK$598 per person

Extra HK$200 per person for unlimited serving of

Veuve Clicquot Brut Champagne, house red and white wines

Subject to 10% service charge

Address           : Level 6, Island Shangri-La, Pacific Place, Supreme Court Road,

Central, Hong Kong

Opening hours  : Sundays to Thursdays – noon to 1 am;

Fridays to Saturdays and public holidays – noon to 2 am

Phone              : +852 2820 8560

Email               : lbandgrill.isl@shangri-la.com

Website           : http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-   bar-grill/

SPANISH CHEFS GATHER TO “COOK FOR SPAIN” AT LA RAMBLA BY CATALUNYA

On the evening of 29th April (Wednesday), La Rambla by Catalunya welcomes 7 guest Spanish chefs to cook alongside hosts Ferran Tadeo and Daniel Gallo, to raise funds as Spain remains one of the world’s worst-hit countries by the Covid-19 pandemic. All proceeds from La Rambla’s 10-course “COOK FOR SPAIN” dinner will be donated to World Central Kitchen, a non-profit organisation founded by James Beard Foundation award winner José Andrés that currently activates local restaurants and kitchens in Barcelona to serve and deliver meals to frontline healthcare workers and vulnerable members of community.

The one-night-only collaboration will see some of Hong Kong’s most celebrated Spanish chefs joining forces to cook 10 courses of traditional tapas-inspired dishes together. The chef line-up includes Ferran Tadeo & Daniel Gallo (La Rambla), Borja Sanchez (Los Ibericos), Alex Fargas (Fofo by El Willy + La Paloma), Martin Carrasco (Rubia),Miguel Gallo (Doubleshot by Cupping Room), Jordi Alcaraz (Elite Concepts) and Edgar Sanuy (Pica Pica).

Guests will indulge in a feast of contemporary Spanish fare with a glass of welcome cava and post dinner drink for HK$1,800 + 10% per person. During the dinner, there will be a wine roulette where guests can donate any amount of cash for a chance to spin the wheel, and win a glass of premium wine (courtesy of sponsors Los Ibericos, Eurolink, Leading Nation, Carret Private).

“In Hong Kong, we have a very tight knit Spanish community that has been devastated by what is happening in our home country with the Covid-19 pandemic. We want to do something to help so I gathered some of my Spanish F&B friends in Hong Kong for one night to share our food & passion for a good cause. This is the least we can do for Spain,” says Ferran Tadeo, Executive Chef of La Rambla by Catalunya.

See below for the full Cook For Spain Menu, available for one night only on 29th April. Due to the immediate nature of the dinner, ingredients may be subject to change.

#COOKFORSPAINHK

WELCOME CAVA FROM LOS IBERICOS

ARTURO SANCHEZ JAMON & BREAD TOMATO

AVOCADO LOBSTER ROLL

RUBIA GALLEGA CARPACCIO & TRUFFLE VINAIGRETTE

TOMATO SALAD, SMOKED SARDINE & MANCHEGO PEARLS

PULPO GALLEGO LA RAMBLA STYLE

PATATA BRAVA WITH BLACK SAUSAGE DOUBLESHOT

D-BONE MALA CHICKEN WING

CARABINERO CREAMY RICE & CURED RAVIOLI

QUAIL & CABBAGE

WHITE CHOCOLATE, GREEK YOGURT, PASSION FRUIT, GINGER & SALTED CRUMBLE

GIN & TONIC

#COOKFORSPAINHK EVENT DETAILS

 

Date: Wednesday, 29th April 2020

Venue: La Rambla By Catalunya

Time: 7:00pm – Welcome Drinks & Attendance | 7:30pm – Dinner & Wine Roulette

Price: $1,800 + 10% per person (10-course menu with welcome cava and post dinner G&T)

 

La Rambla by Catalunya

A: 3071-73 level 3, ifc mall, Central, Hong Kong

T: +852 2661 1161

E: reservations@larambla.hk

W: www.larambla.hk

Open Daily

Lunch:                          Monday-Friday, 11:00am-3:00pm

Afternoon tea:               Daily, 3:00pm-6:00pm

Happy hour:                 Daily, 3:00pm-8:00pm

Dinner:                         Sunday-Thursday, 6:00pm-10:30pm / Friday –Saturday, 6:00pm-11:00pm

Sunday Brunch:             Sunday, 12:00-3:00pm

POPINJAYS PRESENTS INFINI-TEA IN COLLABORATION WITH RICHARD X. ZAWITZ

From now to 20 June 2020, Popinjays joins hands with international sculptor Richard X. Zawitz to present Infini-Tea, a limited-time afternoon tea inspired by Richard’s world-renowned Infinity sculpture collection.

 

Signified by curves and bulbous shapes, the Infinity collection is a reflection of life – a journey that is never a straight line. From monumental sculptures to a lauded debut in the fashion world, and the highly anticipated launch of Infini-Tea at Popinjays, the signature Infinity collection of Richard has proven to be of infinite versatility.

 

An innovative plunge into the dining scene, Infini-Tea at Popinjays delivers the multiplied pleasures of gourmet food and art viewing as some key iconic pieces from the Infinity sculpture collection, including Alien DNA – Red Bump Series X-1, Alpha Infinity Seat Sculpture and Infinity X482, will be showcased in the restaurant.

For the very first afternoon tea menu since his appointment as Chef de Cuisine, talented Chef Alexandre Viriot presents equally delightful gastronomic art to pair with Richard’s fine works. Comprising the menu is an enticing assortment of sweet and savoury treats in vivid colours to extrude the flamboyant flair of Popinjays. Of special note is Foie Gras Confit with Brioche Toast – the flavourful and creamy foie gras is served on a buttery brioche where the tanginess of green apple dices tones down the richness for a perfect balance on the palate. The ever-popular complementary dessert ingredients, mango and coconut milk always come in pairs; Chef Alexandre adds an exciting twist to the Mango and Coconut Cake with the velvety orange flavour of Grand Marnier. Chocolate lovers should not miss the Dulcey Chocolate Cake with Sea Salt Caramel; the smooth and warm chocolate carries hints of toasted shortbread and is elevated with a touch of sea salt.

 

Guests will also receive a set of Tangle Plaything, Richard’s miniature works of art, during the collaboration.

 

Infini-Tea in Collaboration with Richard X. Zawitz

Price: HKD 640 for two persons
Date: 21 March to 20 June 2020
Time: Monday to Friday 2:30 p.m. to 4:30 p.m.

Saturday to Sunday 3:30 p.m. to 5:00 p.m.

Venue: Popinjays, 26/F, The Murray, Hong Kong

 

Prices are subject to 10% service charge. For reservations and enquiries, please email themurray@niccolohotels.com, call +852 3141 8888 or visit niccolohotels.com.

DECADENT DINING WITH CLASSIC EUROPEAN FARE AT RAILWAY RESTAURANT

Well-regarded as one of the city’s best dining venues for cuisines with classic European fare, Railway Restaurant at Centara Grand Hua Hin completes the dining scene of Hua Hin, reintroducing its popular dinnertime selection that showcases some of the most delectable dishes of the Western cuisine.
Every day in April and onwards, Railway Restaurant at  Centara Grand Beach Resort & Villas Hua Hin invites dining connoisseurs for an unparalleled dinnertime experience with its reintroduced à la carte selection that offers authentic flavours of many cuisines from Europe. With the featured menu tailored to suit every palate by the German-born executive chef, Steffen Hoffer, diners can look forward to authentic dishes and delectable delicacies from starter to sweet – all prepared using some of the best ingredients.
Among the dining highlights includes an exceptional choice for starter such as the ever-popular Caesar salad and Italian’s best-loved beef carpaccio while a gourmet selection wholesome soups, from classic French onion soup to the restaurant’s signature seafood chowder, makes a great interlude before the main course. Everyone’s long-time favourite, Coq au vin made the traditional way, surely guarantees one of the ‘must-try’ dishes while old fashioned delights including Châteaubriand and Beef stroganoff are also available with the classic accompaniment to please your appetite.
Diners can round off their meal by ordering desserts from an array of luscious sweet temptations such as Crêpes suzette prepared to serve tableside, classic Apple tarte Tatin, or a scoop of our specialty ice-creams – each promising to make a delectable finish to your evening.
Be sure to visit Railway Restaurant at Centara Grand Hua Hin this April and onwards and enjoy a delectable dining experience second-to-none in Hua Hin. In addition, the charming restaurant also offers fabulous al fresco dining on the spacious terrace overlooking the hotel’s regarded topiaries.
Railway Restaurant at Centara Grand Beach Resort & Villas Hua Hin
Available every day for dinner from 18.00 to 22.30 hours
Prices start from Baht 190++ per dish
For more information or reservations, please call +66 (0) 3251 2021.

Alibi – Wine Dine Be Social Presents Treasures from the Blue Afternoon Tea and Special Promotions

Cordis, Hong Kong’s modern European restaurant and bar Alibi – Wine Dine Be Social introduces the “Treasures from the Blue” afternoon tea with an assortment of refined delights beautifully featured in a treasure chest. An array of special promotions is also presented including Happy Hours “Two-for-One” Special, Dinner Special Offer and the Perrier-Jouët Flute Jamming Workshops.

 

“Two-for-One” Happy Hours Special

The “Two-for-One” Happy Hours special offers a wide selection of cocktails, wines, beers, coffees and teas from beverage menu available now every day from 2:00 pm to 7:00 pm. Guests are welcome to unwind with friends over different kinds of drinks amidst the hustle and bustle Mong Kok.

 

Please click here for happy hours menu.

Dinner Special Offer

From now on, guests ordering set dinner can enjoy a complimentary bespoke mocktail crafted by Alibi’s talented mixologist team. The set dinner menu offers a series of signature prepared by Chef de cuisine James Oakley including the choices of Saikyo miso marinated black cod and OBE Wild Hereford organic beef tenderloin.

 

Dinner set menu is priced at HK$358 for three courses and HK$388 for four courses per person available every day from 6:00 pm to 10:00 pm.

 

“Treasures from the Blue” Afternoon Tea

Chef James has designed the ocean-inspired afternoon tea set with the use of sustainably-sourced seafood. Embark on a voyage of discovery with savoury items including, Pulled Pork, chorizo and anchovy mayo with crispy lavash, Miso marinated black cod with avocado purée and squid ink tapioca “Coral”, Comté cheese and serrano ham toasties, Atlantic salmon tartare with bergamot, sesame and crispy seaweed, and Paella croquette with smoked mussel aioli.

 

Crafted by Pastry Chef Roy Ma, the sweet jewels include a Sea salt caramel “gold bar”, “Jade” Green tea tiramisu, “Pearl” White chocolate and white peach mousse, “Ruby” Strawberry and hibiscus bavarois, “Gold coin” Chocolate-espresso crémeux sandwich and Scones with Seville orange marmalade.

 

Alibi’s award-winning mixologist, Leo Cheung, has also crafted a refreshing “Golden Pineapple” cocktail to pair with the afternoon tea.

 

Available from 1 April 2020, daily from 3:00 pm to 5:30 pm, the afternoon tea is priced at HK$488 for two persons. Guests can upgrade the cocktail to two glasses of Perrier-Jouët Champagne for HK$498.

Perrier-Jouët Flute Jamming Workshop

Joining hands with the luxury champagne brand, Perrier-Jouët, Alibi presents the Flute Jamming Workshop, where art and design influencers will be teaching guests in person how to create their unique designs on Perrier-Jouët Champagne flutes. Guests can also enjoy the “Treasures from the Blue” afternoon tea and a glass of Perrier-Jouët Champagne after the workshop.

Available on 25 April 2020, from 3:30 pm to 5:30 pm, the flute jamming workshop is priced at HK$350 per person and each workshop is designed for 20 persons. Reservation must be made at least 5 days in advance.

Guests who order the first 50 sets of “Treasures from the Blue” afternoon tea in April, will also receive two Perrier-Jouët Champagne flutes and enjoy a painting experience at the restaurant.

Reservations may be made at +852 3552 3028 or via email to cdhkg.restaurants@cordishotels.com. Alibi’s opening hours are from 10:00am to 1:00am from Monday to Thursday and 10:00am to 2:00am from Friday to Sunday and on public holiday eves.

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

#cordishk #alibiwinedinebesocial

South Africa Meets Sichuan in Chilli Fagara’s Limited Edition Menu

The Mainstay Sichuan Restaurant Showcases the Best of South Africa’s Vineyards Alongside Premium Abalone

Hong Kong’s preferred Sichuan eatery has launched a new pairing which showcases the best of South Africa.

Guests can order a limited edition dish, premium South African Abalone with Black Truffle(HK$168), from 1 to 30 April 2020. The coveted shellfish is exclusively sourced from Walker Bay where the pure sea water provides the ideal conditions for plump and flavourful abalone.

Chilli Fagara has also acquired two exceptional South African wines to mark the occasion. The Fairview Chenin Blanc Coastal (2019) (HK$88/glass) is a crisp and refreshing pour, a perfect partner for the delicate abalone dish, while the Fairview Pinotage Paarl Primo Limited Edition (2017) (HK$288/bottle) pairs well with the earthy and aromatic notes that characterise black truffles.

Address: 7 Old Bailey St, Central, Hong Kong

Hours:  Monday – Sunday 11:30AM–3PM & 5–11:30PM

Website: https://www.chillifagara.com/

Facebook: @chillifagarahk

Instagram: @chilli.fagara

DURIAN DESSERTS TAKE CENTRE STAGE AT HOTEL ICON’S

“ALL ABOUT DURIAN” AFTERNOON TEA
Acclaimed Pastry Chef Danny Ho Tempts Tastebuds with a Sublime Afternoon Tea

Experience Centred Around Southeast Asia’s “King of Fruits”

Hotel ICON’s bustling brasserie GREEN embraces extraordinary seasonal dining and exotic Asian flavours with its “All About Durian” Afternoon Tea, available from 1 April to 31 May 2020.

Bright and beautiful springtime dining is just around the corner at spacious, sunlit GREEN. Home to the city’s largest vertical garden, this is the ideal locale for award-winning Pastry Chef Danny Ho — who has earned the moniker “Durian Prince” and over 120,000 followers on WeChat for his divine durian desserts — to present a sumptuous afternoon tea experience dedicated to this fleshy, richly-flavoured fruit.

The “All About Durian” Afternoon Tea begins with a choice of homemade lemonade, freshly brewed illy Coffee, or fine TWG Tea and a platter of Hotel ICON’s signature Freshly Baked Scones served with Clotted Cream and Jam. Sizzling Southeast Asian savouries follow including highlights like Malaysian Chicken Satay with Spicy Peanut Sauce, Singaporean Char-grilled Dry Beef, Filipino Lumpia with Minced Pork, and Classic Hong Kong-style Sesame Shrimp Toast. Next, durian takes the spotlight with specialities like Mao Shan Wang Durian Pudding showcasing the unusual combination of both bitter and sweet flesh, andD24 Durian, Matcha & Lychee Roulade featuring layers of creamy, sweet flavour. The D101 Durian choux with popcorn is a mouthwatering treat that capitalises on the fruit’s mildly sweet, buttery notes, while Chef Danny’s cult-favourite Durian Kampung Cheesecake promises a perfect sweet finale to the afternoon.

With health and wellness top of mind, the city’s durian devotees will be pleasantly surprised to learn that durian is filled with rich nutrients and detoxifying anti-oxidants like vitamins C and B6, folic acid, thiamin, riboflavin, niacin, potassium, iron and magnesium. An immune boosting superfood, durian helps lower blood pressure, strengthen bones, reduce inflammation and lessen symptoms of anxiety, depression, and stress. Plus, all durians served at Hotel ICON are sourced and seasonally harvested from specially selected farms in Malaysia.

Sunshine, sizzling Southeast Asian flavours and impeccably prepared seasonal pastries and desserts await at GREEN.

Book direct to enjoy 25% off all meal periods (excluding alcoholic beverages) with promo code “ICONDEALS” from now until 30 April 2020. Terms and conditions apply. For details, please visithttps://dining.hotel-icon.com/en/reservation/?rid=108&pcode=ICONDEALS.

“All About Durian” Afternoon Tea at GREEN

Period: 1 April – 31 May 2020
Time: First Seating: 3:00pm – 5:00pm

Second Seating: 5:00pm – 7:00pm

HK$328* per person | HK$598* for two persons

 

Venue:

 

Enquiries:

*All prices are subject to a 10% service charge

GREEN, G/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong

(852) 3400 1300 or book.restaurant@hotel-icon.com

Reservations: https://dining.hotel-icon.com/en/reservation/?&rid=108

 

 

Easter Brunch at LucAle

Limitless Plates of Italian Salumi, Cheese and More

Recently opened Sai Ying Pun hotspot LucAle, will open for brunch for four days only over the Easter long weekend.

The neighbourhood eatery will serve up an all-Italian Easter Brunch (HK$380) featuring limitless plates of Salumi as well as creamy Burrata and fresh Mozzarella, plus nourishing vegetable sides. Guests can keep their glasses topped up for two hours with house red, white and sparkling Italian wine throughout the brunch at no extra cost. A classic dessert of either Tiramisu or Sorrento Lemon Cream Mousse with Wild Berries and Chocolate promises to end the afternoon on a sweet note.

Those with room for more are invited to supplement their Italian Easter Brunch with a comforting limited edition pasta dish like Pappardelle with White Bolognese Ragu (HK$128) or seasonal Spaghetti Chitarrino with Clams, Bottarga and Zucchini (HK$128). Meatier options like Spring Lamb Chop (HK$178), Classic Luganega Sausage with Yellow Polenta ($128) is also available.

For those looking to really make an occasion of it, a premium wine package featuring Franciacorta, Italy’s answer to the finest champagne, can be enjoyed for an all-inclusive price of HK$480/two hours.

Brunch is available from 10-13 April, from 12pm onwards.

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

Opening hours: Tuesday to Sunday 6pm – 11pm

Phone: +852 3611 1842

Email: info@lucalehk.com

Facebook/Instagram: @lucalehk