Sip exquisite Perrier Jouët Brut Reserve Champagne and feast on mouthwatering lobster after a revitalizing spa treatment
There is no better time than the summertime to pamper yourself and indulge in a little luxury, and there is no better place to do it than at ESPA at The Ritz-Carlton, Macau, with the Sip, Savour, Spa Summer Indulgence package. Enjoy a soothing spa visit at an idyllic retreat that was recognized as the “Best Spa Service of the Year” at the Spa China Awards and awarded with the highest rating of five stars by Forbes Travel Guide since 2017, followed by refreshing champagne and succulent lobster.
The ultimate summer indulgence begins with the purchase of a moisturizing hand treatment and spa gift set at ESPA at The Ritz-Carlton, Macau. After you enjoy your treatment, you will receive a voucher that can be used in your choice of one of The Ritz-Carlton, Macau’s many delicious restaurants for a bottle of Perrier-Jouët Brut Reserve Champagne and a lobster dish.
Our Executive Chef Jackie Ho, at the Michelin-starred Lai Heen Cantonese restaurant, will offer a Wok-fried Boston Lobster with crispy garlic and spicy chilies, while those looking for a less fiery option can enjoy the rich Butter Poached Boston Lobster at The Ritz-Carlton Café, cooked in a buttery broth that elevates the natural goodness of the succulent lobster. For a crisp and juicy delight, try the Boston Lobster Tempura at The Ritz-Carlton Bar & Lounge, and for a poolside treat, savour the Boston Lobster Tian at The Ritz-Carlton Pool Bar, a refreshing blend of lobster, avocado, fresh vegetables and crunchy chips.
Treat yourself to the ultimate in luxury with a visit to ESPA at The Ritz-Carlton, Macau, where the Summer Indulgence promotion runs from July 1 to August 31, 2019. Reservations can be made by calling +853 8886 6608.
An Inventive Take on Premium, Primarily Japanese Ingredients in Season
A part of eclectic The Mira Hong Kong – a design-driven hotel and a dining hot spot in Tsim Sha Tsui – WHISK serves innovative Western cuisine infused with highest pedigree, seasonal ingredients primarily from Japan, but not only. Put your trust into the skillful hands of Chef Oliver Li who has just revamped his 8-course tasting dinner menu celebrating premium ingredients prepared according to an artful form of Japanese haute cuisine, yet creatively presented in Western style at WHISK’s refined setting.
Curated by Chef Oliver Li, original dishes are prepared daily in highly limited quantities and cooked to order with utmost respect for the produce. All fish, delivered live or chilled, never frozen, is prepared using highly regarded ikejime technique to ensure superior quality of taste while glossy cabinet at WHISK’s entrance proudly displays top quality beef dry-aged in-house for up to 90 days.
The latest seasonal menu by Chef Oliver Li featuring Enshui Murasaki sea urchin, gentle eel, tender duck, Okinawa’s agu pork, and delicate meat of Queensland spanner crab reveals some of the most sought-after ingredients hand-picked to create a symphony of flavors that progresses with every small plate.
Thoughtfully created to pair flawlessly with the Wine Spectator-awarded wine list, the menu opens with a visual eye-candy in a form of Chef Oliver’s interpretation of uni that is a pure expression of umami. Bright orange pockets of iodine-rich sea urchin served in its spiky shell are submerged under lustrous lobster jelly and topped with an elegantly sculpted dollop of French farmed caviar with a touch of gold.
Among the highlights is flaky, melt-in-your-mouth Amadai fish, which Japanese chefs love to serve as tempura dish with no batter to show off the color and crispy golden skin which perks up creating a unique pattern; and highly sought-after Miyazaki Wagyu beef from the farm of Mr Ozaki available in just a handful of restaurants in Hong Kong.
Beautifully marbled A4 grade Miyazaki Wagyu beef from Mr Ozaki’s farm is fed on a mix of grass and grains for up to 36 months when the meat reaches sublime mature flavour with distinctive texture and sweetness without being overwhelming. Served with burnt onion puree, charred shishito, bamboo shoot and decorated with a single dill flower it is a true connoisseur’s delight and one of the definitive show-stoppers of this tasting set available as an upgrade choice (+HK$280). The more premium version of the final savory course comes as a replacement of otherwise served tenderly pan-seared Sichuan pepper and honey-crusted duck breast, accompanied by earthy beetroot and yogurt dip.
The sommelier’s selections trace Europe’s finest wine-growing regions. From fresh, intense yet delicate white wine from Collio of Friuli made with 100% hand-picked Pinot Grigio grapes in an Italian estate founded by innovative winemaker Mario Schiopetto, the mineral, straw-pale wine prepares the palate for the gentle yet rich slow-cooked abalone.
Complex 2016 Ürziger Würzgarten Kabinett Riesling from a 10th generations old German house of Markus Molitor, where ungrafted vines, some more than 100 years old, grown on impossibly steep slopes with up to 80% inclination are meticulously cultivated by hand forming the basis for incomparable, fine Mosel Rieslings, is an excellent interlude between the pure fillet of amadai fried to golden hue, and Okinawa’s coveted Agu Pork – the only indigenous to Japan breed of pig – which comes covered with shavings of summer black truffles.
Full-bodied, well-structured Tempranillo blend of opulent Rioja Reserva 2014 from Bodegas Muga – a famous family-owned winery located in the historic wine district of Haro in Rioja Alta, Spain – with notes of red fruit, spice and hints of coffee is the selected accompaniment to beef or duck which comes right on the heels of a plate of creamy eel topped with pan seared duck foie gras.
“There is nothing more exciting about dining out than leaving your menu choices to the Chef. It’s a meaningful sign of mutual trust and respect of culinary flair which Japanese Chefs and diners have a special reverence for, which is wholeheartedly inspiring as it creates a cherished connection between the kitchen team and our patrons,” says Chef Oliver Li, Chef de Cuisine at WHISK, who turns seasonal white asparagus into delicious scoops of veggie ice-cream served in a minimalistic fashion as the final course of his degustation menu.
THE CHOSEN 8 OMAKASE MENU BY CHEF OLIVER LI
Uni, Abalone, Crab, Amadai, Eel, Agu, Duck or Wagyu (+HK$280), Asparagus
Available nightly, Mon – Sat, 6:30pm – 10pm, until mid-September.
HK$890 for 8 courses (HK$1,170 with Wagyu Beef)
Add HK$380 for 4 glasses of Sommelier’s Selection
Advance booking is required. Prices are subject to 10% service charge.
See the menu: http://bit.ly/omakase_menu_whisk
This summer, Michelin-starred Cantonese restaurant Ming Court unveils a seasonal menu with Hong Kong locally-sourced ingredients, available from now until 30th September.
As an urban city, Hong Kong imports most of its food. To support local communities and promote sustainable dining concept, Executive Chef Li Yuet Faat has sourced the best quality locally-grown products to craft a series of summer delicacies for guests to savour the freshness and inherent flavours from local ingredients.
Highlighted dishes with locally-grown vegetables include:
- Crab meat, Shrimp, Scallop, Roasted Goose Meat, Xuanwei Ham , Shiitake Mushroom, Loofah, Winter Melon Soup, Double-boiled (using organic winter melon grown in Fanling) HK$628
- Chinese Amaranth, Fresh Chinese Yam, Fish Broth, Simmered (using Chinese Amaranth grown in Tai Po) HK$228
- Fuzzy Melon, Conpoy, Prawn Paste, Braised (using fuzzy melon grown in Tai Po) HK$268
Highlighted dishes with locally-grown mushrooms include:
- Fresh Lingzhi Mushroom Soup, Fish Maw, Silkie Chicken, Double-boiled (using Lingzhi mushroom grown in Tai Po) HK$238 per person
- Organic Pink Oyster Mushroom, Scallop, Asparagus, Sautéed (using organic pink oyster mushroom grown in Tai Po) HK$438
Highlighted dishes with locally-farmed poultry and fish include:
- Three Mushrooms, Six Fungi, Barley, Chicken, Roasted (using locally-farmed Kamei chicken) HK$298 (half), HK$568 (whole)
- Croaker, Kowloon Supreme Soy Sauce, Pan-Seared (using croaker locally-farmed in Sai Kung) HK$398
- Local Soft Shell Lobster, Salted Egg York, Oat Crusted, Fried (using soft shell lobster locally-farmed in Sai Kung) HK$568
In addition to the seasonal menu, Ming Court has joined hands with Green Monday and created a series of special vegetarian and vegan dishes with Omnipork, Gardein Chicken, Beyond Burger and Beyond Sausage. Highlights include Beyond Burger, Basil, Fresh Peppercorn, Onion, Bell Pepper, Wok-Fried (HK$238), Fried Rice, Beyond Sausage, Salted Lemon, Black Olive (HK$238), Omnipork Pork Bun, Preserved Vegetable, Steamed (HK$68/3 pieces). A vegetarian dinner set menu (HK$788 per person) is also available for those who enjoy the house specialties.
Reservations can be made at +852 3552 3028 or on email@example.com. All prices are subject to a 10% service charge.
Wine Flights and a Choice Wine of the Week Join PIIN’s Impressive Repertoire
PIIN Wine Restaurant, Hong Kong’s first and only Burgundy-focused wine restaurant, will launch a compelling new Bar Hour featuring captivating wine flights and exceptionally priced wine by the glass, alongside a stunning menu of elevated Cantonese bar snacks.
From 5.30 to 8.00pm each night, guests can indulge in a tour of Burgundy via an expertly curated wine flight. A flight of three premium wines and a delicious dish like Crispy Black and Golden Tofu can be enjoyed for only HK$350 – a wonderful way to lean into an evening. The captivating flights are also available from 10.00pm until close, for those looking for a unique drinking experience at the end of the night.
Those looking for a quicker tipple can opt for a glass of PIIN’s sommelier-selected wine of the week for only HK$80. Pours such as Domaine du Château de Marsannay, Marsannay Les Champs Perdrix and Domaine du Château de Meursault, Bourgogne will be featured on rotation, giving guests the opportunity to sample exquisite wines from Burgundy and beyond at an exceptional price. Each wine of the week will be poured from an exclusive double magnum which offers superior preservation of the enclosed wine and an exceptional drinking experience for PIIN guests.
Unlimited craveable snacks like Deep Fried Taro Thins and umami-rich Homemade Fish Crisps will be served throughout Bar Hour, while those looking for something heartier can order plates, starting from HK$78, from the dedicated Bar Menu. Small plates such as Wagyu Gyoza with Homemade Sauce (HK$128) and Deep Fried Chicken Wings with Fermented Bean Sauce(HK$108) are ideal for settling pre-dinner hunger pangs, or, when ordered as multiples, make for a satisfying light meal before hitting the town.
PIIN is open from Monday through Saturday from 5.30pm until late. PIIN’s exceptional wine programme focuses on large format, older vintages and rare wines from Burgundy. With over 2,000 pours available to accompany a meal at PIIN Wine Restaurant, including up to 100 by-the-glass options, the wine restaurant dispels the myth that Chinese food and European wines make for an inharmonious partnership.
PIIN Wine Restaurant
45 Pottinger Street
Central, Hong Kong
Telephone: +852 2832 7123
Monday – Thursday: 5.30pm – 1.00am
Thursday – Saturday: 5.30pm – 2.00am
Last order for A La Carte at 11pm
Sunday – Closed
Award winning chef takes helm at David Thompson’s restaurant in Hong Kong
Sparking Off Thai Delicacies with Exotic Seasonal Summer Menu
Aaharn is delighted to announce the appointment of award-winning Boonyapat ‘Dtoy’ Pariyasakul as head chef. The world-class Thai restaurant is located above the Armoury Bar at the head of the parade ground within the historic Tai Kwun site.
Thirty-two year old Dtoy has been immersed in Thai food his entire life. He grew up in Pathum Thani province within his family’s restaurant business before taking up an opportunity to train with royal Thai cuisine expert, Master Assistant ProfessorUpload Files Kobkaew Najpinjj. Dtoy joined the kitchen brigade at World’s 50 Best restaurant Nahm in Bangkok more than five years ago where he first worked with David Thompson, a recognized world authority on Thai food and recipient of many awards including Asia’s 50 Best Restaurants Lifetime Achievement Award and White Guide’s Global Gastronomy Award.
“The first time I saw him cook I knew he was a chef of rare distinction.” says David Thompson. “His skill and elegance was immediately apparent. I have worked with many Thai cooks – few are as outstanding as Dtoy”.
From his hardworking attitude in the kitchen to his deep understanding of the balance of flavours inherent to Thai cooking, chef Dtoy’s passion and knowledge has been impressing diners at top restaurants in Thailand and Australia, and at consulate and United Nations events for more than ten years. Aaharn is delighted to welcome Dtoy to Hong Kong.
New Summer Favourites
To welcome the warmer weather, Aaharn will be launching a number of new dishes using seasonal ingredients and new flavours inspired by regional cultures to introduce the diversity and intricacies of Thai cuisine, usually less seen around Hong Kong.
Guests can look forward to refreshing and light dishes like Lemongrass Salad with Prawns, Pork and Cashew Nuts (HK$228), or the Southern Style Grilled Mussels (HK$218), perfect for the summer heat. The lemongrass salad combines over 20 ingredients and showcases the fresh aroma of lemongrass, while the mussels encompasses the perfect balance between sweet and spicy to showcase the beauty of Southern cooking style.
For visitors and diners new to Aaharn, the dinner tasting menu (HK$788 pp + 10% service charge) offers a fantastic option to experience the best dishes in one sitting. Aaharn’s lunch set menu is served from Tuesday to Saturday and is priced at HK$198 pp + 10% service charge. Available to be enjoyed on the terrace overlooking the parade ground at Tai Kwun, lunch time at Aaharn offers a delicious escape from the renowned hustle of Central Hong Kong.
Corporate dinners and weddings immersed in Chinese culture are now on the menu at newly-opened Moon Lok Chinese Restaurant at Hong Kong’s new Chinese arts and opera hub. In a multi-function event venue including elegant private dining rooms, Chinese cuisine’s epicentre at Xiqu Centre in West Kowloon Cultural District has launched three exquisite banquet menus showcasing its broad repertoire of popular regional specialties by renowned Chiu Chow Master Chef, Hui Mei Tak – crowned one of the ‘Ten Best Chefs in China’.
Catering for all budgets of celebrations, Mook Lok Chinese Restaurant’s traditional 10-course menus for tables of 12 are priced from HK$8,680 to HK$12,880 and HK$16,800, subject to 10% service charge.
Simplest of all, The Wonder Set (HK$8,680) is headlined by classic Beijing dish and all-time crowd favourite, Signature Peking Duck. Another show-stopper is Deep-fried Sea Prawn Wrapped with Crispy Noodle, Chef Hui’s special creation with minced shrimp stuffed inside fresh sea prawn.
Braised Goose Web with Chiu Chow Pomelo Peel and Shrimp Roe is another signature requiring great skill and time to prepare. The menu is completed with Double-boiled Whelk and Fish Maw Soup with Chinese Yam and Goji, Deep-fried Crispy Skin Baby Pigeon, Crispy Diced Bean Curd with Fresh Crab Meat and Braised E-fu Noodles with Conpoy and Enoki Mushroom – with desserts of Baked Almond Pastry, Gluntinous Rice Dumpling with Water Chestnut in Sweet Soup and Seasonal Fruit Platter.
Including prized abalone and bird’s nest, The Happiness Set (HK$12,880) is also introduced with Roasted Suckling Pig. The pricier menu continues with Baked Crab Meat Stuffed in Crab Shell and its two premium courses – Double-boiled Supreme Bird’s Nest with Puréed Winter Melon and precious, skillfully prepared Braised Abalone (6 / Catty) with Goose Web.
Roasted Goose with Crispy Skin and Stewed Vegetables (two kinds) with Conpoy and Egg White and Steamed Glutinous Rice Wrapped in Lotus Leaf complete the main courses – with desserts of Steamed Sweet Crystal Dumpling Stuffed with Custard and Red Bean Paste, Sweetened Almond Cream with Egg White and Lily, and Seasonal Fruit Platter.
The Opera Set (HK$16,800) is the most prestigious, supreme Chinese banquet of all, led by Roasted Whole Suckling Pig and Stir-fried Prawn and Lily with Preserved Vegetable, paying homage to Chef Hui’s Chiu Chow heritage.
Three more stars of the show are Double-boiled Bird’s Nest with Diced Chicken Wrapped with Egg White; premium Stewed Japan Dried Oma Abalone (23 / Catty) in Oyster Sauce with Goose Web; and spiced Steamed Oasis Giant Grouper with Garlic and Chilli Pepper.
Stewed Conpoy and Vegetable Stuffed in Fizzy Melon is a true operatic presentation to complete main courses, along with Stir-fried Noodle with Squid in Supreme Soy Sauce, and Steamed Shrimp and Leek Sprout Dumpling. Dessert is an exceptional version of Red Bean Sweet Soup, delicately balanced with Aged Orange Peel, followed by Seasonal Fruit Platter.
In a theatrical ambience evoking the serenity of a Chinese garden, Moon Lok Chinese Restaurant complements the traditional and contemporary cultural elements of Xiqu Centre, reflecting China’s evolving culinary art form.
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.
Moon Lok Chinese Restaurant’s overall culinary concept embraces specialties from a broad spectrum of one of the world’s most classic cuisines – from Cantonese, Chiu Chow, Hakka and Fujian to Beijing, Shanghai and Sichuan. Especially popular with locals and tourists alike are signature traditional and creative contemporary dim sum specialties served for ’yum cha’ from 9 a.m. daily.
Reflecting the Xiqu Centre’s modern design inspired by traditional Chinese lanterns, Moon Lok Chinese Restaurant likewise blends traditional and contemporary elements to mirror 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.
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 firstname.lastname@example.org or call (852) 3622-1449.
For more information, please visit www.buick-hk.com.
Nostalgic tea house Peony Garden opened today at Hong Kong’s new Chinese cultural hub reviving all-time favourite comfort foods in tribute to the city’s culinary heritage. Quintessential comfort food classics – from tea house favourites to hawker street-food snacks – are on the menu at the new dining destination in Xiqu Centre in West Kowloon Cultural District. Beloved traditional favourites are rejuvenated with a new lease of life by ever-expanding hospitality group Bird Kingdom Group at the exquisite 3,000 sq ft, venue in an ‘open garden’ interior design setting. “Peony Garden revives our favourite comfort food specialties in a unique tea-house paying tribute to Hong Kong’s culinary culture,” says Eric Ting, Founder and CEO of Bird Kingdom Group, which has pioneered Lai Chi Kok dining destination D2 Place. “Food is an integral part of Hong Kong culture and the theme perfectly complements Xiqu Centre – extending the visitor’s cultural experience beyond arts and opera to dining.”
Peony Garden’s nostalgic menu ranges from Hong Kong street-style cart noodles to popular Malaysian-style curry, braised Chaozhou specialties and Cantonese roast meat favourites like barbecue pork, roast goose, soy flavoured chicken and crispy pork belly. Helming the traditional cuisine are seasoned Chef Chan Wai-Teng, Executive Chef of Bird Kingdom Group’s flagship fine Cantonese dining room Man Hing at Greater China Club, and Chaozhou Masterchef Chen Ze-Jia.
His specialty sauce is made from an elixir of Chinese herbs such as cinnamon, ChaunJiao, star anise and fresh garlic and galangal from Chaozhou, and premium soy sauce from JieYang to bring the best traditional Chaozhou flavours to guests.
Savoury Hong Kong-style street snacks served for tea time from 11 a.m. – 5 p.m. are showcased with Signature Deep-Fried Chicken Thigh (HK$38), Deep-fried Shredded Radish Cake (HK$15), Deep-Fried Fish Ball in Traditional Way (HK$20), Pan-Fried Minced Fish with Eggplant, Bell Pepper, Bean Curd, Red Sausage, Fish Ball (HK$38), and beloved Fake Shark’s Fin Soup (HK$28). Completing the traditional tea house dining culture, Peony Garden presents local-style drinks such as Milk Tea (HK$19/Hot; HK$21/Cold), Cocoa (HK$22/Hot; HK$24/Cold), Hot Water with Fresh Egg (HK$22) and Red Bean Ice (HK$25). Paying tribute to Chinese opera culture, Peony Garden, or ‘You Yuan Cha Ji’ in Chinese, is named after The Peony Pavilion, a masterpiece of Chinese literature and kunqu by famous playwright Tang Xian-zu (1550-1616). Tang Xian-zu, also known as the Shakespeare of the East, wrote four drama masterpieces. Other than The Peony Pavilion, there is also A Pair of Purple Hairpins, A Dream Under the Southern Bough and The Tale of Handan. These three classic dramas use the word “ji” or “chapter” at the end of the Chinese name.
The Chinese character inscription of “Peony Garden” is additionally noteworthy – by renowned Hong Kong based calligrapher Fung Siu-wah, known as Wah-Gor, who inscribed for classic Hong Kong movies such as “Ghost Story” and “God of Cookery”. Oriental-style artwork also mirrors the theme, illustrating various forms of peonies, and is a work of art in its own right by British graffiti pop-artist Szabotage, who has exhibited internationally and throughout Asia. With a spectacular view overlooking Victoria Harbour and indoor seating for 100 and 40 outdoor, Peony Garden is the perfect location for private events and parties. Peony Garden is located at Unit 2-3, G/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, Hong Kong. Open daily from 11 a.m. – 10 p.m.
Payment is accepted by cash, Octopus, credit cards (Visa & Mastercard), Alipay and WeChat Pay.
For enquiries please call (852) 2320-7455 or email email@example.com.
For more information please visit :
Facebook : @peonygarden.hk
Instagram : @peonygarden.hk
Café East at New World Millennium Hong Kong Hotel brings Italian delicacies to its dinner buffet table, featuring an array of the country’s specialities to pamper diners’ palates with full Italian flavours from now until 20 September 2019.
The Italian culinary journey begins with a variety of all-time favourite appetisers including such must-try items as Beef Carpaccio, Bruschetta with Smoked Ham and Olive Tapenade, “Vitello Tonnato” Veal with Creamy Tuna Sauce and Minestrone.
Under the spotlight is the fresh pasta prepared à la minute in Truffle Sauce, “Arrabiata” Tomato Sauce with Chili and Garlic, Carbonara Sauce, and Mushroom Sauce. Other chef-recommended hot dishes include Osso Buco Milanese-Style with Gremolata, Seafood “Fra Diavolo,” Steamed Mussels with Fennel and Tarragon, Tuscan Roast Spring Chicken, Ham and Mozzarella Arancini, Mushroom Risotto and more.
A line-up of Italian desserts is offered to assure diners of a perfect finale to the Italian culinary journey. Diners are spoiled with choices including Strawberry Panna Cotta, Zuppa Inglese, Sfogliatelle, Zabaione and many more.
Aside from the Italian selection, diners may savour a range of international fare, including unlimited servings of Seafood on Ice featuring Boston Lobsters, Snow Crab Legs, crabs, mussels, and prawns. Also on offer is Teppanyaki Wagyu Beef, King Prawn, Lamb Chop, Salmon, Whole Roast Suckling Pig, the not-to-be-missed Peking Duck and Soufflé Pancakes made à la minute.
Available from 6:30 to 9:30 p.m., “A Taste of Italy” Dinner Buffet is priced at HKD598 for adults and HKD378 for children from Monday to Thursday, and HKD668 for adults and HKD438 for children from Friday to Sunday and on public holidays. Diners can opt for an upgrade with an all-you-can-drink package at an additional HKD78 to HKD128 per person. All prices are subject to 10 percent service charge. For enquiries or reservations, please call +852 2313 4222.
For an uplifting start to the lunch experience, Chef Didier Quennouelle has devised a series of enticing appetisers highlighting refreshing and seasonal ingredients. The elegantly arranged Burratina Cheese presents a burst of summer flavours with Philibon sweet melon, tomato salsa and balsamic dressing. Smoked Organic Salmonover a fine layer of crispy potato cake accompanied with lemon sour cream is a palatable option to delight all. Light in texture and rich in flavour, Miso Chilean Sea Bass from the main course selection is marinated in white miso, mirin and sake for 48 hours and delicately baked to retain its succulence. Not to be missed is the Daily Market Special, a perfect showcase of the boundless creativities of Chef Didier and the season’s best ingredients. A delicate range of desserts is available to wrap up the meal on a sweet note. Exotic Fruit Choux, a crunchy pastry puff filled with dulcey chocolate cream and passion fruit and mango sorbet in the pastry, offers an interesting contrast of taste and texture in every bite.
Available Tuesday to Friday from 12nn to 2:30pm, the delightful lunch menu is priced at HK$490 for two courses or HK$590 for three.
Launching this month, the Popinjays brunch is destined to be the go-to destination for gourmands. The bountiful brunch begins with Seafood Platter brimming with freshly shucked oysters, lobsters, king crabs and scallops. A brunch experience would not be complete without an egg dish; guests at Popinjays can opt for the signature 65-Degree Slow-Cooked Farm Egg or Creamy Scrambled Farm Egg. Following the Crab Bisque is a selection of main courses ranging from Wild Mushroom Risotto and Miso Chilean Sea Bass to Black Market Beef Tenderloin. Finishing the brunch experience on a sugary high, the desserts include an assortment of fine French pastries and Chocolate Pralines or – for an additional HKD 100 – Classic Crêpes Suzette.
Available on weekends from 11:30am to 2:30pm, the five-course brunch menu is priced at HK$988 per person and includes free-flow house champagne and wines.