The Tai Pan Introduces a New Menu Concept

Starting from November 2019, The Tai Pan will introduce a refreshed menu to delight travelers and epicureans alike. Spearheaded by Executive Chef Terrence Crandall, The Tai Pan’s new menu will embrace modern bistro fare with a focus on the finest organic and artisanal produce in a creative yet approachable culinary style.

Diners can expect a refined yet relaxed dining experience. From daily specials informed by the season’s best to reinvented classics and engaging tableside service, alongside live carvings expertly presented from the gueridon in the evening, the sumptuous menu promises to pamper any palate.

 

Hailing from Chicago, Chef Crandall honed his skills across the United States before setting foot in Asia. Throughout his career, Chef Crandall has built longstanding relationships with boutique producers and purveyors across the globe, placing great emphasis on passionate people who pour their hearts into their work; from pasture to abattoir, farm to table.

With thoughtfully sourced artisanal ingredients as the starting point, Chef Crandall’s tantalizing culinary creations are a culmination of the inspirations from his travels, his knack for innovative flavour combinations, as well as, his free-form American sensibilities. The seasonal Hairy Crab Risotto (HKD 220) was inspired by a crab congee he had while feeling under the weather, this seemingly Western dish enhanced with complementary traditional Chinese elements interpreted in a modern manner – Carnaroli rice simmered in ginger-infused stock, topped with balsamic vinegar pearls and coriander foam.

Standouts on the new menu include The Tai Pan Signature Lobster Caesar Salad (HKD 270). Procured from the chilly waters along the Canadian coast, Maine lobster is served in succulent chunks; its shells roasted and infused into a rich lobster oil. The lobster oil is then imbued into the salad dressing for an added umami and deep crustacean flavour.

 

Inspired by the comforting peanut butter and jam sandwiches that he grew up eating, Chef Crandall offers an ode to the parallels between peanut butter and foie gras with a grown-up rendition, the Foie Gras PB & J (HKD 230). Seared slab of foie gras is served on French-toasted brioche with rhubarb and strawberry compote for refreshing acidity. The indulgent plate is topped with freeze-dried raspberries and toasted pistachios for textural contrast.

Drawing influences from America’s melting pot culture, The Tai Pan’s latest selection of mains will help the global traveller feel right at home. Highlights include the tender White Miso Glazed Pantagonian Toothfish (HKD 390), a refined take on the Japanese home-cooking staple served with oden-braised daikon, shimeji mushrooms and miso espuma. Diners missing the Mediterranean will be delighted by the Slow Roasted Australian Lamb Loin (HKD 320). Lamb sourced from New Zealand is marinated with exotic spices and paired with roasted eggplant caponata and crispy chickpea panisse brimming with chardonnay vinegar-toasted pine nuts and mint.

 

The crown jewel on the menu is the grilled Full-Blooded Wagyu Beef Ribeye M6 (HKD 1380) from the celebrated Mayura Farms, a small artisanal ranch in Australia where cattle are fed with chocolates and sweets for a unique and luxurious flavour. Best enjoyed by two, the beef is grilled to medium-rare perfection and expertly carved tableside.

 

For reservations and enquiries, please email themurray@niccolohotels.com or contact +852 3141 8888 or visit niccolohotels.com.

 

Broadway Macau’s Hot Pot Sensations Returns for the 4th Year

Warm up this winter with new hotpot offerings at Broadway Food Street

Broadway Macau is foodies’ fantasy land celebrating Macanese authentic delicacies and other Asian cultural delights. With the strong support of Macao Government Tourism Office, Broadway Food Street is bringing back its ever-popular Hot Pot Street promotion for the 4th year this October. From now until 29 February, 2020, the food street offers a unique outdoor experience for guests to enjoy 20 authentic varieties of hot pots from 14 outlets, complete with a brand-new self-select station featuring fresh seafood, organic vegetables, as well as premium beef from all over the world.

Hot pot enthusiasts will be spoilt for choice by this year’s Hot Pot Sensations. Featuring the most popular hot pots from previous editions, guests will have their extensive picks of the freshest catches of the day, organic vegetables, and select cuts of quality beef across the globe at a central station, that can all be enjoyed in any of the 20 exciting hot pot offerings. Together with up close and personal street performances and live music, Broadway Macau is THE destination for guests to enjoy authentic gourmet, also a place that promotes the city as an UNESCO “Creative city of gastronomy”.

Diversity of authentic hot pots highlight:

  • Lei Ka Choi – Braised Lamb Brisket Casserole: Braised Lamb Brisket Casserole, served in a traditional clay pot and cooked over a charcoal flame, is a heartwarming dish that’s perfect for the whole family to enjoy.
  • Fong Seng Lai Kei – Suckling Pig and Lobster Seafood Hot Pot: Suckling Pig and Lobster Seafood Hot Pot is an authentic Macanese flavors that combines the fresh sweetness of Boston lobster, shellfish and the satisfying succulence of suckling pig to rejuvenate the body and senses.
  • Huo Gong Dian – Braised Fish Head and Mutton Hot Pot: Braised Fish Head and Mutton Hot Pot puts a Chinese twist on the western surf and turf. It is a must-try for meat and seafood lovers.
  • Xin Dau Ji – Seafood Hot Pot in Rice Broth: Seafood Hot Pot in Rice Broth is a Chinese classic hailing from the Shunde region of Guangdong. The combination of quality seafood and porridge may be simple, but the essence of the sea concentrated into the rice broth takes it to the next level.
  • Du Hsiao Yueh – Boiled Fish Head Hot Pot with Ginger and Chinese Herbs: Guests who are feeling under the weather will appreciate Boiled Fish Head Hot Pot with Ginger and Chinese Herbs, a traditional Taiwanese casserole infused with a hearty blend of Chinese medicinal herbs. After indulging in the tender and meaty fish head, guests are recommended to drink the restorative broth to improve blood circulation.

Enjoy further authentic flavors such as Snow Crab & Seafood Miso Hotpot, Fish with Chili and Pickled Cabbage Casserole as well as Braised Chongqing Spicy Chicken Casserole etc. The wide selection of hotpots will surely satisfy all foodies along Broadway Food Street.

Adding to the foodie experience, guests are invited to take part in social media challenges “Share For More” to gain for best prize. Follow Galaxy Macau on WeChat for a guaranteed chance to win coupons to use on your hot pot meal, or post your best steaming pot pictures on Facebook or Weibo to become the “Hot Pot Foodie” and to win a free night at Broadway Hotel with a MOP$1,000 dining voucher. With so many hotpot options and beyond, Broadway Food Street’s Hot Pot Sensations is sure to become the first choice for guests to have a joyous time with family friends’ gatherings in this winter. Promotion details can access the website at: www.broadwaymacau.com.mo/landing/hot_pot2019/

Ruam Thai Bar & Eatery Launches Free-Flow Al Fresco Brunch

Plentiful Appetisers, A Hearty Main and Incredible-value Free-Flow Packages Make Ruam the Place to be for Weekend Indulgence

Ruam, Hong Kong’s freshly opened Thai bar and eatery launches free-flow brunch this weekend.

For only HK$248 per person, guests can tuck into an assortment of five moreish small plates before taking their pick of mouth-watering Thai main dishes. Appetisers include the perfectly charred Moo Ping, barbequed skewers of juicy pork belly served with piquant jim jeaw, fiery Som Tum Papaya Salad, crowd-pleasing Yum Som O— pomelo salad with fresh shrimp and roasted coconut and Larb Gai (chicken) served with crisp lettuce cups.

 

Big flavours abound in the Main section of Ruam’s free-flow brunch, from which guests can choose one dish each. Delicious choices include Red Beef Curry with steamy, flaky roti, classic Pad See Ew rice noodles with egg and Chinese kale and traditional Green Chicken Curry with rice.

The lip-smacking offering is supported by an incredible-value free-flow package of Ruam’s signature ginger-spiked ice-blended beer cocktail – the OH YEAH! As well as wine, prosecco and Singha lager (HK$248 for two hours). Fresh juices, Thai iced tea, coffee and more are available for those looking to behave themselves on the weekends.

For bookings contact hello@ruam-thai.com or call 3160 8535.

 

 

Matsuba crab menu now available at Shikigiku, ifc mall

Shikigiku Japanese Restaurant at ifc mall in Central is introducing the seasonal Matsuba crab menu in this autumn winter season!

 

Matsuba crabs the highest grade of snow crab are known for its plump, delicate and very sweet meat. Shikigiku’s Executive Chef Goto creates a truly sumptuous menu of crab dishes using every part of the Matsuba crab. Recommendations include Grilled Matsuba crab legs with crab miso, which slightly grilled crab meat is still juicy and goes well by dipping the crab cream  sauce, making the dish very succulent. Matsuba crab legs hot pot with Shizuoka Kujyo Negi served in mini hot pot with seasonal vegetables in umami dashi soup. The Perfect dish in winter time for keeping our body warm. Kama steamed rice with Matsuba crab meat with Miyazaki green soya bean – each kernel of rice is infused with the succulent and sweet flavours of crab meat. A delicious rice dish that should be missed!

 

Chef Goto has also devised a special Matsuba crab set menu comprising six dishes, especially for crustaceans lovers. The Matsuba crab menu starts with the appetizer Matsuba crab vinegar dish and followed by the silky smooth and full of succulent crabmet, Steamed egg custard with crab meat and the renowned Matsuba crab tempura, which is crisp and light.

 

The main course, Matsuba crab legs hot pot and Kama Steamed Rice with Matsuba Crab Meat. The menu ends with seasonal Japanese fresh Musk Melon. Matsuba Crab Set Menu is priced at $2,380 per person plus 10% service charge.

 

Don’t miss this time-limited offer. Simply call 2805 0600 for reservations!

 

Shikigiku Japanese Restaurant (ifc mall)

Address: Podium Level 4, ifc mall, 8 Finance Street, Central

Telephone: 2805 0600

Opening hours: 11:30am – 3:00pm & 6:00pm – 11:00pm

Pioneering Spanish Gastrobar Barcelona

Pioneering Spanish Gastrobar Barcelona opens in Taipa Village Macau

New restaurant-bar concept delivers traditional Spanish flavours with a contemporary twist

 

Taipa Village Destination announces the opening of Barcelona, an innovative new Spanish restaurant and bar helmed by renowned Chef Hector Costa Fernandez, offering diners traditional Iberian culinary flair with a modern twist. Barcelona is the latest in a range of trend-setting outlets to open in Taipa Village which continues to emerge as Macau’s most vibrant dining and entertainment precinct.

 

Located close to the bustling tourist attraction of Rua do Cunha or “Food Street”, Barcelona serves an innovative selection of classic-contemporary Spanish dishes, under the discerning supervision of Chef Hector. Guests can enjoy a multi-themed dining environment with each of Barcelona’s three storeys offering a unique character and atmosphere; a stylish ground floor bar and chef’s table situated next to an open kitchen, a beautifully decorated Barcelona-themed first floor dining room, or an exotic rooftop bar with panoramic views of the village below.

Pamela Chan, Head of Marketing at Taipa Village Destination said: “The opening of Barcelona demonstrates our commitment to introducing innovative and exciting new gastronomy concepts into Macau. We are truly delighted to welcome Chef Hector to Taipa Village.”

 

Chef Hector Costa of Barcelona said: “My philosophy is to create an authentic dining experience with a great respect for tradition, the integrity of products and flavours, and a solid knowledge of food preparation. I believe that a ‘symphony of flavours’ can surprise guests with its simplicity and authenticity.”

Barcelona’s menu boasts a wide selection of contemporary Spanish tapas, seafood, meat, rice and desserts to suit all tastes. Chef’s recommendations include “Secreto” roasted Iberian pork ribs with spicy pineapple and cinnamon, classic suckling pig terrine, and traditional paella, Barcelona style. The classic Spanish dishes and those featuring the delicacy of Iberian pork available at Barcelona are the embodiment of traditional Spanish cuisine. The menu is complemented by a list of Spanish wines, beers and refreshing cocktails, all personally hand-picked by Chef Hector.

 

With a track record of more than two decades of culinary knowledge, and skills acquired through his dedicated culinary career in Europe, the Middle East and Asia – including Macau and Hong Kong – Chef Hector believes that classical cuisine is the basis of all innovation and contemporary dining.

 

The opening of Barcelona Macau takes the thriving international dining scene in Taipa Village to a new level, offering locals and international visitors alike an innovative dining experience. The new gastrobar’s diverse range of culinary offerings also complements Macau’s designation as a UNESCO Creative City of Gastronomy, and contributes to the diversity of dining options in Taipa Village.

 

Barcelona Macau

 

Address               : Rua dos Clerigos No. 47, Taipa, Macau

 

Opening hours    : Monday to Sunday, 12:00pm-2:00am

 

Reservations       : +853 2845 5168

 

Email                   : reservation@barcelonamacau.com

Feather & Bone Makes Christmas Home-cooking a Piece of ‘Meat’

Hong Kong’s premium butcher Feather & Bone, offers everyone a chance to get creative and get cooking this Christmas. Eating in is made delicious and simple, with a plentiful range of exceptional cuts of meat – including chilled Turkeys, starting from HK$788. Also available to purchase and fire-up in the comfort of one’s home, are rarer and richer varieties including duck, beef and lamb joints ­– sure to make a luxe centerpiece for any dinner table.

Feather & Bone – Wan Chai – Retail/Restaurant

Address: Shop A, 5 Luard Road, Wan Chai

Tel: +852 2325 6308

Opening Hours: Monday to Thursday 7am – 10pm; Friday 7am – 10:30pm; Saturday 8am – 10:30pm; Sunday & Public Holidays 8am – 10pm

 

Feather and Bone – Mid-Levels – Restaurant

Address: Shop 1, G/F, 38 Shelley Street, Soho

Tel: +852 2179 6211
Opening Hours: Monday to Thursday 7am – 10pm; Friday 7am – 10:30pm; Saturday 8am – 10:30 pm; Sunday & Public Holidays 8am – 10pm

 

Feather and Bone – Mid-Levels – Retail

Address: G/F, Orchid, 22 Mosque Street, Mid-Levels

Opening Hours: Monday to Sunday 9am – 9pm

 

Feather and Bone – Sai Ying Pun – Retail/Restaurant

Address: Shop 1, G/F Commercial Accommodation, Bohemian House, 321 Des Voeux Road West

Tel: +852 3705 0280
Opening Hours: Monday to Thursday 7am – 10pm; Friday 7am – 10:30pm; Saturday 8am – 10:30pm; Sunday & Public Holidays 8am – 10pm

 

Feather and Bone – Gage Street – Retail

Address: 18 Gage Street, Central
Tel: + 852 2325 8570

Opening Hours: Monday to Sunday 8am – 9pm

 

Feather and Bone – Happy Valley – Retail/Restaurant

Address: Shop A&C, G/F., Winner Building, 11 Wong Nai Chung Road

Tel: + 852 2836 3789

Opening Hours: Monday to Thursday 7am – 10pm; Friday 7am – 10:30pm; Saturday 8am – 10:30pm, Sunday & Public Holidays 8am – 10pm

 

Feather and Bone – Clearwater Bay ­– Retail

Address: Shop 1-4, 1/F, Retail Block of Mount Pavilia, 663 Clearwater Bay Road
Tel: + 852 2791 1680

Opening Hours: Tuesday – Sunday 11am – 9pm; Monday closed

 

FINDS and BRUNO Proudly Present Afternoon Tea Indulgence

Experience the limited edition of MOOMIN x BRUNO Compact Hot Plate

Nosh with a Nordic Twist Delightful pancake creations Sample the home-made Nordic jam

Hong Kong most iconic Nordic restaurant, FINDS, join hands with the renowned kitchen appliance brand from Japan, BRUNO, and launch their first-ever collaboration “FINDS x BRUNO Afternoon Tea Indulgence”. The afternoon tea set offers our guests an autumn flavour on the taste of Nordic designed by the Finnish Group Executive Chef of GR8 Leisure Concept, Chef Jaakko Sorsa, with an array of savoury delights and the spotlighted “MOOMIN” pancakes freshly made by the BRUNO Compact Hot Plate, one of the bestsellers among BRUNO’s lineup.

By exerting innovation as usual, Chef Jaakko specially picked the BRUNO compact Hot Plate, together with the Takoyaki Plate and Multi Plate as the soul of  the “FINDS x BRUNO Afternoon Tea Indulgence”. On savoury delicacies, Chef Jaakko created seven kinds of flavour in sphere shape presenting in the takoyaki plate, including:

  • Crispy Smoked Salmon Mousse Ball
  • Fried Tomato Risotto Ball filled with Mozzarella Cheese
  • Fried Olive Ball filled with Pork Meat
  • Camembert Cheese & Black Truffle Choux
  • Shrimp & Spinach Ball
  • Cherry Tomato & Spinach Ball
  • Porcini Mushrooms Choux
  • Served with Home-made Dips: Tomato Sauce, Avocado sauce & Truffle Sour Cream

Instead of serving ordinary delicate desserts, “FINDS x BRUNO Afternoon Tea Indulgence” will be served with unlimited DIY pancakes to satisfy all sweet tooth. A pancake station equipped with the MOOMIN x BRUNO Compact Hot Plate will be set for guests to experience the whole process of making MOOMIN character themed pancakes, complemented with an array of home-made Nordic jams and toppings for guest’s unique creation. Chef Jaakko applied his own secret recipe for the pancake batter, came up with two different flavours including the classic pancake batter and a vegan option oat milk chocolate flavor batter. Besides, a series of home-made jam made of Nordic berries and vegetables have also been prepared, selections include rhubarb & Earl Grey tea jam, cloudberry jam, Arctic blueberry jam, black currant jam, lingonberry jam, strawberry jam and raspberry jam. For those who are aiming for classic taste are welcome to topping with Nutella, peanut butter, vanilla whipped cream, sprinkles, cinnamon sugar, fresh fruits, and more.

 

The “FINDS x BRUNO Afternoon Tea Indulgence” will be available from now between 3pm to 6pm daily. Enjoy a 15% discount on this collaboration by making a reservation with a promotional code “FINDSxBRUNO” between 25 October 2019 and 31 December 2019, discounted price as below:

Monday to Friday

–       HK$208 per person with unlimited refill on selected beverage (Original: HK$244 per person)

–       HK$238 per person with two glasses of sparkling wine (Original: HK$279 per person)

Saturday, Sunday & Public Holidays

–       HK$250 per person with unlimited refill on selected beverage (Original: HK$294 per person)

–       HK$280 per person with two glasses of sparkling wine (Original: HK$329 per person)

 

*All prices are subject to 10% service charge

 

Address: 1/F The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui, Kowloon, Hong Kong

Telephone: (852) 2522 9318

WhatsApp: (852) 9376 0331

Email: reservations@finds.com.hk

Website: www.finds.com.hk

Facebook:www.facebook.com/FINDShongkong

Instagram:www.instagram.com/ FINDShongkong

 

@FINDShongkong @theluxemanorhk @hkbruno (Facebook) @brunohotplatehk (Instagram)

#FINDShongkong #theluxemanorhk #BRUNOhk

John Anthony launches 42-Day Roasted Peking Duck

Having recently celebrated its first full year since opening, John Anthony, Hong Kong’s leading sustainable Chinese restaurant located in Causeway Bay, has undergone an evolution of its expansive menu, full of contemporary Cantonese delights. The fan favourites that have established themselves over the past year (such as the Tea Smoked Crispy Free-Range Yellow Chicken and the Slow-Cooked Australian Wagyu Beef Cheek with Watermelon and Chili Sauce) remain, with some new and enticing additions to the menu.

Some delectable new dishes include Oat-Fried Soft Shell Crab, Char-Grilled Australian Wagyu Beef Skewersand a Shredded Pacific Lobster, Basil and Pomelo Salad, as well as a fully Zero-Waste Cocktail menu from the restaurant’s stunning gin bar. The crowning glory: John Anthony now offers 42-Day Roasted Peking Duckas part of its BBQ meat selection. John Anthony’s culinary team, headed up by Executive Chef Saito Chau, have put an innovative spin on this revered Beijing classic, while retaining the authentic spirit of the traditional delicacy.

Sourced from the same supplier as sister restaurant Mott 32, the ducks at John Anthony are 42-days old, weigh approximately 2kg each, and are imported directly from Beijing after going through a meticulous sourcing and selection process. The ducks are then placed into a custom-made fridge that emulates Beijing’s typical climate, allowing the fat layer within the skin to produce a crystal-like consistency. Prior to serving, the ducks are roasted to seal in its juices. All these techniques combined create delectable, extra crispy skin and tender, flavourful meat.

Once roasted, John Anthony’s 42-Day Roasted Peking Duck is hand-carved and accompanied by traditional condiments such as freshly steamed pancakes, crunchy cucumber and scallions. To bring a touch of innovation to this classic dish, Executive Chef Saito Chau has incorporated additional, unexpected garnishes such as watermelon radish, house made black pepper sauce and Chinese five spice powder to enhance the overall experience.

Available during lunch and dinner, John Anthony’s Peking duck is served whole (HKD $590) or half (HKD $340 HKD) and must be pre-ordered 24-hours in advance. A second course add-on is available whereby customers can choose between Minced Duck in Edible Spoon (HKD $45/pc) or a Stir-Fried Duck Rack served with Secret Chili Sauce or Ginger & Scallion (HKD $135), speaking to the zero-waste sensibility of this pioneering Chinese restaurant, ensuring every part of the duck is utilised and enjoyed by our guests.

Sumptuous All-You-Can-Eat Options To Tempt All Palates

JW Marriott Hotel Macau Presents

 

JW Marriott Hotel, Macau, is ready to spice up the autumn season with an exciting array of all-you-can-eat offerings for both Western and Asian food lovers. Urban Kitchen is presenting a sumptuous themed buffet series every night between Tuesday and Friday, while Man Ho Chinese Restaurant invites everyone to savor the unlimited cooked-to-order fresh seafood feast with guest’s own culinary preferences.

 

Explore the world of flavors at Urban Kitchen’s Culinary Theme Nights

Urban Kitchen is always the best place to sample a wide array of international cuisines, from chilled dishes to sizzling roasts, Japanese fare to European delights, and more. the Executive Chef of JW Marriott Hotel Macau, Marc Cibrowius, aims to tantalize everyone’s taste buds by the different themed nights between Tuesday and Friday, through the celebration with different styles of cuisine.

Every Tuesday, Urban Kitchen presents the Sake Maki Japanese Night with culinary classic such as the Tempura, Tonkatsu, Steak Doburi and Grilled Ebi Mentaiyaki; Red Wednesdays theme night comes alive with delights inspired by the most passionate color, to cheer everyone up in the middle of the week. The dinner highlights the very best Seafood Minestrone, Borsch Soup, Seafood Risotto and Australian Prime Rib. For guests who prefer Asian dishes, Thai Red Curry, Barramundi in Macanese Style and Sea Snail with Spicy Broth are the iconic regional plates to tempt all Asian appetite.

Every Thursday, Urban Kitchen features the favorites of all meat and seafood lovers in its Carving Station Night by offering roasted whole Beef Leg, Baby Lamb, Norwegian Salmon, Red Snapper, and more, straight to the buffet line. Each delectable roast is expertly seasoned and slow-roasted to perfection, then carved to order to preserve its juicy goodness; Enjoy a Friday dinner dine out with friends and family to the Seafood Night and dive into an amazing choice of mouthwatering seafood. Guests can whet their appetite with Whole Yellow Fine Tuna, Chilled Canadian Lobster or Freshly Shucked Oysters from either France or Australia. Other gastronomic delights such as the Signature Fish Burger, Shrimp Cocktail, Seafood Bouillabaisse and Crustacean Bisque are the recommended dishes that everyone should not missed.

The themed nights at Urban Kitchen is running every Tuesday to Friday between 6pm and 10:30pm. The buffet dinner at priced at MOP 528* per adults and MOP 264* per kid. For enquiries and reservations, please call (853)8886 6228.

 

Cooked-to-order Seafood Feast at Man Ho Chinese Restaurant

For shellfish lovers, chefs have selected the superior abalone, shrimp and oysters daily, to ensure that the freshest seafood will be presented. Guest can simply choose to savor the Chilled Abalone on the Ice for a chewy and truly distinct flavor, or in very traditional Cantonese culinary methods, either Steamed by Aged Mandarin Peel or Braised with Chicken in Clay Pot; For shrimp, chef recommends Deep-fried with Salt and Pepper or Fried with Soya Sauce, adding tanginess to the taste buds with extra layers of flavors. What’s more, the Pan-fried Oysters Omelet is showcased in the most authenticChaozhou style.

 

Seafood fans can also savor the finest cut of the garoupa based on their own preference. As the garoupa fillet is the meatiest cut, the simplest Sauteed with Seasonal Vegetables or Steamed with Minced Pork are the best way to showcase the tenderness and its unique taste. While for its head and belly, chef suggests either Braised in Clay Pot or Deep Fried with Salt and Pepper to enhance the aroma. The all-you-can-eat seafood menu at Man Ho Chinese Restaurant is available daily on a regular basis for dinner at MOP 388* per adult and MOP 195* for kid. For reservations and enquiries, please call (853)8886 6228.

 

* Prices are subject to a 10% service charge.

 

John Anthony | Amazing Duck

John Anthony launches 42-Day Roasted Peking Duck

Having recently celebrated its first full year since opening, John Anthony, Hong Kong’s leading sustainable Chinese restaurant located in Causeway Bay, has undergone an evolution of its expansive menu, full of contemporary Cantonese delights. The fan favourites that have established themselves over the past year (such as the Tea Smoked Crispy Free-Range Yellow Chicken and the Slow-Cooked Australian Wagyu Beef Cheek with Watermelon and Chili Sauce) remain, with some new and enticing additions to the menu.

Some delectable new dishes include Oat-Fried Soft Shell Crab, Char-Grilled Australian Wagyu Beef Skewers and a Shredded Pacific Lobster, Basil and Pomelo Salad, as well as a fully Zero-Waste Cocktail menu from the restaurant’s stunning gin bar. The crowning glory: John Anthony now offers 42-Day Roasted Peking Duck as part of its BBQ meat selection. John Anthony’s culinary team, headed up by Executive Chef Saito Chau, have put an innovative spin on this revered Beijing classic, while retaining the authentic spirit of the traditional delicacy.

Sourced from the same supplier as sister restaurant Mott 32, the ducks at John Anthony are 42-days old, weigh approximately 2kg each, and are imported directly from Beijing after going through a meticulous sourcing and selection process. The ducks are then placed into a custom-made fridge that emulates Beijing’s typical climate, allowing the fat layer within the skin to produce a crystal-like consistency. Prior to serving, the ducks are roasted to seal in its juices.  All these techniques combined create delectable, extra crispy skin and tender, flavourful meat.

Once roasted, John Anthony’s 42-Day Roasted Peking Duck is hand-carved and accompanied by traditional condiments such as freshly steamed pancakes, crunchy cucumber and scallions. To bring a touch of innovation to this classic dish, Executive Chef Saito Chau has incorporated additional, unexpected garnishes such as watermelon radish, house made black pepper sauce and Chinese five spice powder to enhance the overall experience.

Available during lunch and dinner, John Anthony’s Peking duck is served whole (HKD $590) or half (HKD $340 HKD) and must be pre-ordered 24-hours in advance. A second course add-on is available whereby customers can choose between Minced Duck in Edible Spoon (HKD $45/pc) or a Stir-Fried Duck Rack served with Secret Chili Sauce or Ginger & Scallion (HKD $135), speaking to the zero-waste sensibility of this pioneering Chinese restaurant, ensuring every part of the duck is utilised and enjoyed by our guests.

Address: Shop B01-B10, Basement One, Lee Garden Three, 1 Sunning Road, Causeway Bay, HK Reservation Hotline: 2898 3788

Website: www.johnanthony.hk