Tosca Di Angelo Launches Weekend Lunch Menu

What better way to enjoy the Mediterranean way of life than indulging in a deliciously satisfying lunch at Michelin-starred restaurant Tosca di Angelo?


Under the culinary direction of Chef Angelo Agliano, Tosca di Angelo introduces a special lunch set available every weekend and on public holidays.


Growing up in Sicily by the Mediterranean seaside, Chef Angelo found his passion for cooking through catching and preparing fish with his father, a professional fisherman. Chef Angelo’s upbringing shaped his strengths which exemplify the umami of seafood.

The four-course lunch menu allows diners to sample some of Chef Angelo’s signature dishes.


Embark on a gastronomic journey with refreshing antipasti and choose from a selection of seafood delicacies including Boston Lobster Salad with Avocado and Fresh Burrata and Blue Fin Tuna with Salmoriglio Sauce and Caviar. Seared to perfection, the flavorful tuna is elevated with this traditional Sicilian sauce.


Savor tantalizing Italian seafood pasta such as Spaghetti Chiatarra Mancini with Langoustine and Datterino Tomato or Mezzi Paccheri with Sicilian Red Shrimps and Basil Pesto Sauce. Both pasta dishes shine the spotlight on iconic seafood from the Italian Mediterranean coast.


Chef Angelo’s famous Risotto Acquerello with Seasonal Morel and Mixed Mushrooms delights the most discerning palates.


The selection of main courses includes the hearty Red Star Grouper in Matalotta Fish Soup and the refreshing Seared Line Caught Sea Bass served with Broccoli Rabe and Datterino Tomato Confit, which highlight Chef Angelo’s seafood expertise. You can also go for the Wagyu Beef Sirloin roasted to perfection and served with artichoke and potato.


End the gastronomic journey on a high note with the decadent selection of desserts. Highlights include traditional Ricotta Cream Cannoli with Candied Fruits and White Cheese Ice Cream and Sicilian Blood Orange Granita with Mixed Nuts Semifreddo and Almond Cake.


The four-course menu is complemented with free-flow Champagne options – choose from Sommelier’s selection of Veuve Clicquot, Ruinart, vintage Louis Roederer Cristal and vintage Louis Roederer Cristal Rosé.


A vegetarian menu is also available.

Tosca Weekend Lunch

Venue: Tosca di Angelo, Level 102, The Ritz-Carlton, Hong Kong

Time:   12 noon – 2:30 p.m.

Date:   Weekends and Public Holidays

Price:   HK$938 per guest, four-course menu with free-flow Veuve Clicquot Yellow Label Brut

HK$1,388 per guest, four-course menu with free-flow NV Ruinart Blanc de Blancs/ Rosé

HK$2,888 per guest, four-course menu with free-flow 2008 Louis Roederer Cristal

HK$4,988 per guest, four-course menu with free-flow 2008 Louis Roederer Cristal Rosé


*All prices are subject to 10% service charge.


For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at

New Cultural-Culinary Hotspot ‘Moon Lok’

Culinary journey through China in a serene, theatrical setting  at new Xiqu Centre in West Kowloon

New cultural-culinary hotspot Moon Lok Chinese Restaurant has celebrated its official grand opening with a complete menu of dim sum and signature classic dishes from across China at Xiqu Centre in West Kowloon Cultural District.


Helmed by celebrated Chef Hui Mei-Tak, Moon Lok Chinese Restaurant presents Chinese regional cuisines from Cantonese, Chiu Chow and Fujian to Beijing, Shanghai, Hakka and Sichuan along with an extensive dim sum menu in a theatrical ambience evoking the serenity of a Chinese garden at Hong Kong’s new Chinese arts and opera hub.

Especially popular with locals and tourists alike is signature dim sum specialties served for ’yum cha’ from 9 a.m. daily; highlighting traditional and creative new dim sum such as ‘Har Gow’ Steamed Fresh Prawn Dumpling (HK$58), Whole Abalone Siu Mai (HK$108), Cantonese Caramel Sponge Cake (HK$48) and a range of steamed rice rolls and dim sum with a creative twist including Pan-fried Shredded Radish Cake with Sakura Shrimp (HK$38), Pan-fried Pork Bun with Black Garlic (HK$48), Baked BBQ Pork with Aged Orange Peel Pastry (HK$48), Crab Meat, Mushroom & Basil Spring Roll (HK$48), and Mozzarella and Creamy Egg Custard Bun (HK$48).


Diners may also opt for the Dim Sum Platter 6-Kinds (HK$128) to enjoy signature dim sum on one plate – Har Gow, Siu Mai, Fun Guo, Beef Siu Mai, Spring Roll and Glutinous Rice Dumpling.

Moon Lok Chinese Restaurant launches its complete showcase of the best of Chinese cuisine with a headlining menu of spicy Sichuan specialties to beat the summer heat.


Hot & Spicy Pot (HK$388 for 2 persons; HK$568 for 4 persons) is a modified, spiced-up version of Chef Hui’s signature Chiu Chow seafood pot of scallop, chicken, fresh squid, fillet, fish ball and abalone, perfect with a bowl of rice. Stir-fried Spicy Beef with Dried Orange Peel (Small : HK$108; Regular : HK$138) twins American tenderloin beef and 10-year dried orange peel with the unique spiciness of Sichuan peppercorn.

Spicy but surprisingly cooling specialties extend to Stir-fried Diced Chicken with Garlic and Chilli (Small : HK$98; Regular : HK$138); typhoon shelter-style Stir-fried Diced Eel with Spiced Salt (Small : HK$158; Regular : HK$228); traditional Mapo Tofu with Minced Pork (HK$98); Braised Eggplant with Lao Gan Ma (‘Old Godmother’) Chilli Sauce (HK$98); Braised Threadfin with Chilli & Garlic (HK$298); Stir-fried Vegetable with Chilli and Garlic (HK$98); and Pan-seared Chilli Pepper with Black Bean Paste (HK$98).


Cantonese classics also include Baked Crab Meat Stuffed in Crab Shell (HK$118, minimum two orders), Sweet and Sour Pork with Pineapple (HK$148), Baked Prawn with White and Green Peppercorns (HK$198), Deep-fried Bombay Duck Fish with Spiced Salt (Small : HK$78 ; Regular : HK$108), Double-boiled Pig’s Lung Soup with Almond Juice (HK$88 per person; HK$288 for 4 persons), along with signature creations like Steamed Whole Crab with Pork Patty (HK$498), Crispy Diced Bean Curd with Fresh Crab Meat (HK$178), Braised Mixed Mushrooms with Fungus (HK$138) and Fried Rice with Minced Beef, Spring Onion & Garlic (HK$148).


A la carte options additionally feature the restaurant’s entire, classic menu, from roasted specialties such as Honey-glazed Barbecued Pork, Crispy Roast Pork Belly and Roasted Goose with Plum Sauce to Signature Peking Duck (ordered a day in advance).


A promotion from now to 7 June also introduces two traditional Chiu Chow-style glutinous specialty rice dumplings crafted especially with premium fillings to celebrate Dragon Boat Festival – Salty Sticky Rice Dumpling with Gingko & Taro (HK$68) and Supreme Seafood Sticky Rice Dumpling (HK$198), available for enjoying at the restaurant and purchasable with vouchers for gifting.


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


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


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


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


For enquiries or reservations, please email or call (852) 3622-1449.


For more information, please visit


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Above & Beyond

A truly unique and unforgettable experience awaits you at the Hotel ICON’s Above & Beyond when the exclusive Maison Mumm RSRV range and France’s flagship, leading caviar brand, Sturia, join hands in July and August 2019 to develop a mouth-watering Cantonese based pairing.

According to Welkin Ip, Assistant Director of Food and Beverage at Hotel ICON, “The pairing of food and drinks has always been tricky. But at Hotel ICON, the Food & Beverage team of innovators are always working closely with our suppliers, spawning a whole new generation of exclusive food collaborations where patrons can enjoy one-of-a-kind products”.

Hotel ICON’s Senior Sommelier Wing KW Yu and Executive Chef – Chinese, Chi Ki Wong, together with Mumm Champagne Brand Ambassador Isabelle Piffard and Sturia Caviar’s Brand Ambassador Cyrille Thebault, have combined their expertise, boldness and innovative spirit to integrate French Champagne and Caviar with local Cantonese Cuisine. The result, an enticing, unforgettable, unimaginable, first of its kind crafted menu.

Sturia pioneered sturgeon farming in Bordeaux, France 20 years ago and prides itself in offering a wide variety of sensations and freshness of a remarkable caviar known to enhance dishes with subtle iodine hints. Sturias’ lightly salted caviar releases long hazelnut flavours on one’s palate creating an extraordinary experience. With uncompromising standards in selecting and refining caviar while emphasising the importance of environmental protection, Sturia has developed itself into a leading caviar brand across Europe, exciting gastronomic enthusiasts.

Mumm is rooted to Martell Mumm Perrier- Jouët, the prestigious cognac and Champagne business of Pernod Ricard, the world’s co-leader in Wines and Spirits. The RSRV range by Maison Mumm shines spotlight on the prestigious and secret history of their cuvees while acting as a reference to the mark used by cellar masters when selecting and identifying the best wines from Grands Crus. Maison Mumms’ RSRV, stands for ReSeRVed, and is limited to a privileged circle of friends and family. Recently however, to share the beauty of the Maison Mumm RSRV, the brand has introduced limited numbers of this exclusive range into Hong Kong. The range features a Blanc de Noirs 2009, Blanc de Blancs 2012, 4.5, and Lalou 2006. The RSRV range is always presented in a sleek and distinctive narrow necked bottle.

The Hotel ICON is excited to provide Hong Kong diners with a medley of unique dishes which balance the rich flavours of France’s top Sturia caviar and the limited Maison Mumm RSRV range. Pairing highlights include the Wok-fried Scrambled Egg White with Caviar and Crab Meat dish paired with the RSRV Blanc de Blancs 2012 due to its mineral notes, purity, elegance and light body, balancing the texture of the dish.  Meanwhile, the RSRV Cuvee 4.5, a unique blend of five of Maison Mumm’s Grand Cru terroirs, is paired with a Braised Garoupa Roll with Caviar and Winter Melon in Pumpkin Broth dish due to its power, structure, freshness and generous aromas, enhancing fish flavours.

Sturia Caviar and Maison Mumm RSRV Pairing

Period: Due to limited supply of the Maison Mumm Champagne, this unique pairing is offeredfrom July 1 till end of August. The caviar dishes however, will remain on the Above & Beyond A la Carte menu.
Time: Lunch:             Monday – Friday: 11:00 – 14:30

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

Dinner:            18:00 – 22:30

Venue: Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong
Enquiries: (852) 3400 1300 or

Trendsetting Ramen Noodle Mecca RAMEN CUBISM

Launches New Range of Instagrammable Specialties

Flagship for international brand extends cult-favourite menu in Wellington Street, Central

Trendsetting new ramen noodle mecca RAMEN CUBISM has launched a new range of specialties at the chic basement venue in Wellington Street, Central.

RAMEN CUBISM has attracted a cult following since Japan’s ‘celebrity’ ramen champion Hayashi Takao expanded to Hong Kong.

Continuing a constant pursuit of creativity, the brand now enhances its menu with a sensational new Instagram-friendly ramen specialty, Greenwood Bird-Mackerel Broth (HK$98) along with dazzling fried chicken appetisers and side snacks.

Greenwood Bird-Mackerel Broth is as picturesque as the seashore that sources its premium ingredients – with shrimps in a clear soup broth of Japanese mackerel, nourished with sliced chilli, leek, Chinese cabbage, needle mushroom and mushrooms, dressed in a bed of prized, dried Japanese seaweed.  It is the brand’s first non-meat ramen version, introduced as a lighter option for the hot summer, with just 20 servings sold per day, available only after 5.30 p.m.

Familiar fried chicken is meanwhile elevated to a new level among side dishes served after 5:30 p.m. to pair perfectly with after-work Japanese beer. Deep Fried Nagoya Style Chicken Wing (HK$38 / 2 pieces) is a tender, crispy, savoury Nagoya-style snack seasoned with sesame and lemon sauce; and an alternative battered version is Japanese Fried Crispy Chicken (HK$38).

Other snacks on the early-evening menu include Japanese Kansai Style Oden (HK$68), a lighter Osaka alternative to more familiar Kanto-style oden, with boiled egg, radish and unusual ingredients like tube-shaped ‘Chikuwa’ fish & egg white, fish cake, jelly-like ‘Konnyaku’ (also known as konjac or devil’s fruit) and ‘Atsuage’ fried tofu in a dashi broth.

Braised Japanese Radish (HK$38) is a mouth-watering snack showpiece of seasonal radish from Kansai, also in dashi broth, and Spinach in Chilled Bonito Stock (HK$28) is another vegetable option.

Eminently Instagrammable ramen creating the biggest buzz on social media are meanwhile currently headlined by Premium Cubism – White Broth (HK$118 / Large), an extra-hearty larger option of a regular HK$88 version, especially renowned for Chef Hayashi’s signature slow-cooked pork belly and a half soft-boiled egg in a ‘secret recipe’ broth.

Another signature favourite is The Sea Bird – Soy Broth (HK$88), an elixir of nine premium soy sauces with shellfish, bonito (skipjack) and a thick 3cm slice of tasty, top quality stewed pork.

For the sundowner crowd, RAMEN CUBISM’s menu of premium Japanese beer is enhanced with Sapporo Premium Beer (HK$58) and Suntory The PREMIUM MALT’S(HK$58) joining a signature range of COEDO brews

The young chef, 31, is collaborating on his first overseas venture with Hong Kong’s Bird Kingdom Group, renowned for putting Lai Chi Kok’s D2 Place on the dining map.

Hong Kong is earmarked as the springboard to expand RAMEN CUBISM as an international brand with branches across the region – including a newly-opened branch in the chef’s hometown of Osaka, Macau (in Q2, 2019) and mainland China.

“Our creations are unconventional, marrying traditional cooking technology and innovative ideas, bringing a one of a kind ramen ‘comfort food’ experience to Hong Kong,” saidChef Hayashi.

Named after the early 20th century art movement pioneered by Pablo Picasso, RAMEN CUBISM’s Wellington Street venue is immediately recognisable by a graffiti mural on the street wall by Russian artist Sergei Rozhnow.

Merging vivid images of historic ramen masters and the two celebrity chefs with Japanese anime characters, the vibrant mural is inspired by parallels between the influential creativity of cubism art and minimalist simplicity of Japanese culture.

The cosy interior of RAMEN CUBISM features a predominant wood finish, invoking the sense of natural, fresh, and authentic ingredients sourced from environmentally-friendly places. The authentic feel of this place is also amplified by the Japanese pottery specially commissioned for the chefs’ signature noodles.

RAMEN CUBISM is in the basement of Yuen Yick Building, No. 27-29 Wellington Street, Central, Hong Kong.

Opens from Sunday to Thursday, 11:00 a.m. to 11:00 p.m. and Friday to Saturday, 11:00 a.m. to 12:00 midnight; payment are accepted by cash, Octopus, Alipay and WeChat Pay.

For enquiries, please call (852) 2399-0811 or email

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Experience Handcrafted Shangdong Cuisine

JW Marriott Hotel Macau is honored to welcome accomplished Chef Wayne Wang as a guest chef at Man Ho Chinese Restaurant. Chef Wayne, a specialist in Imperial Tan Jia Cai cuisine has meticulously curated an exquisite menu showcasing the best and most flavorful foods that Shandong has to offer from May 31 to June 15, 2019.

Known for its complex dishes, long cooking time and instructions, and extravagant ingredients, Tan Jia Cai originated in the Imperial Palace in late Qing Dynasty and fuses Cantonese cuisine with regional flavors of Northern China. Key ingredients include abalone, bird’s nest and sea cucumber. The distinct sweet and salty notes of the dishes make them an appetizing delight for people from all over the world, and the preparation of each meal is truly a labor of love: even something as simple as chicken stock may be simmered for seven to eight hours a day.

Chef Wayne began his culinary journey at the age of 14. He originally concentrated on Cantonese cuisine but acquired a talent and taste for Tan Jia Cai after studying with the third-generation descendent of the cuisine’s pioneer. His inspiration comes from his extensive travels, where he studied and absorbed local cultures and the characteristics of their dishes to hone his culinary skills. His carefully designed menu combines knowledge acquired from books, caters to modern taste buds and is mindful of nutritional values.

Experience a variety of dishes with the eight-course set menu, featuring highlights such as a delectable Braised Fish Egg Soup, crispy and delicious Imperial Fried Meatball with Sesame, and 40 Headed Sea Cucumber with Braised Onion, a legendary dish that matches sea cucumbers with a concentrated and thickening flavour and hints of oats and green onion, historically a prized meal of imperial emperors. Another standout is the Traditional Tan Cuisine Braised Angus Beef, a succulent dish that has been slowly simmered with snow candy, honey, soya sauce and dried tangerine peel until the ingredients have blended together into an exquisite mix that tantalizes the tongue. Finally, the meal would not be complete without the “Jiao Dong” Sweet Vinegared Yellow Croaker, a traditional, delicate dish of Shandong Jinan that boasts a soft, golden colour and a delightful sweet and sour combination.

In addition to the set menu, guests can try one of Chef Wayne’s other signature dishes, including 4 Headed Abalone with Truffle and Grains, which marries fresh abalone with black truffle sauce, making it a soft and tender delight. There is also a selection of cold dishes available, such as Marinated Fillet with Ginger and Crystal Pork Elbow, and an array of sweets to end the meal, like the luscious Kidney Bean Roll.

Come and experience a culinary journey through Shandong cuisine with an expert in the field and leave feeling satisfied and renewed. For more information and dining reservations for JW Marriott Hotel Macau, please call +853 8886 6888 or email

Mott 32 in Marina Bay Sands, Singapore

Later this year, Mott 32 Singapore will mark our first foray into Singapore, and the restaurant’s fifth international outpost following locations in Vancouver, Seoul, and Las Vegas.

The menu will showcase time-honoured Chinese recipes handed down from generations, combined with progressive cooking techniques. Paired with an exceptional mixology programme and a stunning ambience designed by award-winning interior designer Joyce Wang, who has been the guardienne of the Mott 32design DNA since the original Hong Kong location.

Malcolm Wood, Global Managing Director of Maximal Concepts, said, “We are extremely excited to be bringing Mott 32 to Singapore with Marina Bay Sands. This opening will mark our restaurant’s fifth international branch, which is a hugely significant milestone for us as a company. We have put together something really special for our Singapore branch, with our food and our design making this location very unique in the Mott 32 family. We hope to deliver a luxurious yet totally authentic Chinese experience, and we can’t wait to share it with Singapore!”

Led by Maximal Concepts’ Group Executive chef Lee Man-Sing – who held two Michelin-stars in his previous role – Mott 32’s culinary team meticulously sources for the finest ingredients from around the world, allowing the authentic flavors of Cantonese, Szechuan, and Beijing cuisines to shine. Signature dishes from the original Mott 32 menu will be featured on the Singapore menu, including the Apple Wood Roasted Peking Duck with Mott 32’s “Signature Cut”, Barbecue Pluma Iberico Pork Glazed With Yellow Mountain Honey, Iberico Pork With Soft Quail Egg And Black Truffle Siu Mai, as well as the Crispy Triple Cooked Wagyu Beef Short Ribs.

Christine Kaelbel-Sheares, Vice President of Food & Beverage, Marina Bay Sands, said, “We are gearing up to welcome Mott 32 to our dynamic line-up of gastronomic experiences. Mott 32 has its own unique identity in embracing tradition through innovative cuisine and a bold bar programme. It will elevate Singapore’s dining scene and offer guests a dramatic theatrical dining experience like no other.”

The design of every Mott 32 location tells a cohesive story of East meets West through a blend of industrial New York design and classical Chinese décor. Each restaurant’s interior design possesses its own individual personality, featuring distinct local elements of its host city. At Mott 32 Singapore, the design references Singapore’s geographical and cultural proximity to Hong Kong, celebrating the shared history between the two Asian metropolises. This connection is reflected in the design of the restaurant, where elements reminiscent of Hong Kong are seamlessly interwoven with a design identity created just for Singapore.

At Mott 32 Singapore, Joyce Wang Studio pays tribute to the balmy evenings spent outdoors with family in this Garden City. The studio’s palette draws on the flavours of the menu; umami, spice and citrus. In celebration of Singapore’s botanics, rich foliage and flora have been brought into Mott 32 Singaporethrough illustrations on the chinoiserie backdrop, against a play of black and green terrazzo lining the floors. Hand-painted lanterns are suspended along the perimeter of the bar amidst a green wall elevation.

Located at B1-42/43/44, Galleria Level, The Shoppes at Marina Bay Sands, the 149-seater Mott 32 will be open for lunch and dinner daily. The restaurant, which spans over 7,000 square feet, will also house a private dining room for an intimate dining experience. For more information, please visit

“Flavours of Taiwan” Limited-Time

The Market at Hotel ICON Unveils the “Flavours of Taiwan” Limited-Time Themed Dishes


In addition to its all-time-favourite dishes, award-winning buffet restaurant The Market presents a sensational spread of Taiwanese dishes that will transport guests straight to the buzzing night markets with just one bite.


Savour a scrumptious international buffet featuring an array of authentic dishes specially crafted with seasonal ingredients from Taiwan. Inspired by a popular local restaurant in Ximending since 1950, Executive Chef Philip Leung presents the tender Poached Duckling served with Fine Vermicelli in Broth. Other highlights include Marinated Beef Shank with Noodles in Homemade Broth, Steamed Pork Meat Bun freshly made in Tainan, Spiced Minced Pork with Pearl Rice, Char-Grilled Taiwanese Sausages with Garlic and Baked Taiwanese Sweet Potatoes in Clay Pot. Diners with a sweet tooth will also be spoiled by the Sweet Potato Balls in Peanut Sweet Soup, a traditional Taiwanese dessert originated in Ruifang District, New Taipei City.


The Taiwanese dishes will be showcased in addition to the much-adored selection of sizzling Asian specialties, and favourites such as Hainanese Chicken Rice, Alaskan King Crab Legs, Laksa Lemak, Beijing Roasted Duck and Durian Desserts available on The Market’s award-winning buffet for two weeks in June 2019.


Period: 17 – 30 June 2018
Venue: The Market, 2/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong
Price: Lunch (Mon – Fri): Adult HK$ 388*; Child HK$278*
Brunch (Sat – Sun & Public Holidays): Adult HK$518*; Child HK$368*
Dinner (Mon – Thu): Adult HK$678*; Child HK$498*
Dinner (Fri – Sun & Public Holidays): Adult HK$708*; Child HK$528*
*All prices are subject to 10% service charge
Enquiries: (852) 3400 1300 or

‘Sip Song’, a Thai eatery & bar

The team behind award-winning restaurant group Maximal Concepts will open Sip Song – Thai Eatery & Bar, in Repulse Bay’s The Pulse, set to open end June 2019.

Sip Song is inspired by the beach culture of the Southern Thai coast and the food of Bangkok night markets. Developed alongside Group Executive Chef Russell Doctrove, the menu is based on authentic Thai street food, leaning on Head Chef Nuch Srichantranon’s experience growing up in Bangkok, with a slight twist influenced by his experience cooking in Australia.

Located a few doors down from established beachside favourite Limewood, also owned and operated by Maximal Concepts, Sip Song will have an emphasis on the quality and flavor of ingredients presented in a rustic and honest way. Interiors are to be inspired by the easy-going kind of local eatery found along beaches and amongst night markets all over Thailand. Featured heavily in the design is a children’s play area, with games like giant jenga and noughts & crosses on the wall (for big kids as well as small…!)

Signature dishes will include,

Roti Kor Muu Yang Prik Pow ǀ “Don’t Tell Mom” Roti Pancake
BBQ pork neck, chili jam, spring onion, fresh herbs, crispy shallot

Kai Loog Keuy ǀ Thai Son-in-Law Scotch Egg
minced chicken, crispy shallot, chili

Pla Krabrok Manow ǀ Whole Steamed Mullet Fish
with Fresh Thai herbs, baby wombok, shimeji mushroom, chili-lime fish broth

Phat Kee Mao Gai ǀ Drunken Style Spicy Noodles
free range chicken, peppercorns, baby corn, lime leaf

Ube Ice Cream
coconut, taro chips, salted peanuts, Thai whiskey caramel

Head Chef Nuch Srichantranon is a Bangkok native who grew up taking regular trips to the beaches of his mother’s hometown of Satun, in South Thailand. Nuch joins Maximal Concepts with over seven years of professional kitchen experience, having started his career as a dishwasher and prep cook at a Thai restaurant in Sydney, Australia before joining iconic Melbourne-based Thai restaurant Chin Chin, alongside Benjamin Cooper. Nuch moved to Hong Kong in 2017, where he worked at Mak Mak, before joining the Maximal Concepts family in 2018.

Regarding the inspiration behind his cuisine at Sip Song, Chef Nuch says, “Some of my earliest memories are from wandering the night markets with my mother and being awe struck at the sights, smells, and sounds. Over the years I started to learn in more detail what each vendor was selling and appreciating the care and passion that went into their livelihood. For Sip Song, my goal is to bring back the focus to dynamic Thai flavours and fresh quality ingredients, whilst incorporating influences from my time cooking in Australia.”

Further details including precise opening date and reservation line to be announced in the near future.

Belmond La Residence d’Angkor Introduces New Culinary Concepts


The refreshed character of Circle, the hotel’s main restaurant for breakfast and dinner, really shines through its creative a la carte and paired tasting menus. Delicately prepared dishes bring the heritage and flavours of classic Khmer cooking into the 21st Century, championing ingredients sourced from sustainable farms and local organic suppliers.

Changing throughout the year with the shifting seasons, highlights of the menu include Khmer marinated duck breast, tempura frog leg and Mekong lobster, which are brought zinging to life with the freshness of lime, coriander and fragrant Cambodian kampot pepper. Inventive desserts, such as crisped banana with ice-cream, are expertly paired with wines and specialist drinks from the region, including a cocktail blended with lemongrass-infused sombai, the Cambodian rice wine.


Set on the first floor, encircled by the tops of palm fronds swaying in the evening breeze, the open-sided Martini Bar is the hotel’s cool hangout. A new, extended menu of its namesake cocktails has launched, with 40 creations inspired by Asia and beyond.

The Martini Bar also starts to tell a new story, launching the first chapter of the ‘Belmond Collection’, which gives guests an opportunity to taste a signature drink from across the wonderful world of Belmond.



Siem Reap-based Belgian artist, Christian Develter, expands his permanent exhibition adorning the hotel’s walls with The Cigar Series, a new, purchasable collection in the Martini Bar. The colourful pop-art theme depicts vivid images of iconic figures such as Jack Nicholson, Linda Evangelista, Fidel Castro and Marlon Brando, puffing playfully on a cigar.

Discover delicious vegan and vegetarian options at Bread Street Kitchen & Bar

Vegetarians and vegans…listen up! Bread Street Kitchen & Bar, Gordon Ramsay’s world-renowned restaurant, has a range of dishes with bold and distinctive flavours sure to satiate vegetarians, vegans, flexitarians, or those just looking to cut back on their meat intake. Located at Peak Galleria, the Peak, the restaurant presents a uniquely British dining experience in a casual, welcoming environment, and has quickly become Hong Kong’s hotspot for global travellers and local visitors looking to dine at the top of the town.


Favourites on the Vegetarian Menu include the Pesto and Spinach Flatbread topped with a cheesy mix of parmesan, mozzarella and feta, and the Falafel Burger, served with a spread of hummus and fresh salad. Showstopping desserts include a smooth and decadent Chocolate Fondant served with a side of home-made mint chocolate chip ice-cream, and Strawberry Eton Mess served with a meringue and topped with whipped cream.


On the Vegan Menu there are a range of delicious options to choose from including a hearty Spiced Lentil Soup garnished with coriander, and Curried Chickpea, served with a side of saffron rice. Diners with a sweet tooth can treat themselves to the decadent Peanut Butter Cake paired with a smooth chocolate sorbet, or the Pineapple Carpaccio topped with passion fruit and an indulgent coconut sorbet.

Avid morning hikers can enjoy the restaurant’s Breakfast Menu, available every day from 8am to 10:30am. Vegetarian choices range from a selection of hearty options such as The Full Vegetarian with eggs, grilled haloumi, spinach and mixed grains, mushroom and tomatoes, Smashed Avocado served with tomato chutney and poached eggs on sourdough bread, and a decadent stack of delicious Pancakes served with a side of berry compote and vanilla cream. Lighter options are also available such as the Vanilla Yogurt topped with toasted granola and berries.


Open for all-day dining, breakfast and cocktails, Bread Street Kitchen & Bar is the ideal location for visitors looking for a unique dining experience in a casual and welcoming setting at the top of the town.