Harlan Goldstein’s ‘GOLD’ Celebrates


 
Hong Kong celebrity chef ecstatic with 2011’s performance and promises new ventures in 2012
 
2011 was a stellar year for Harlan’s Goldstein’s one-year-old glittering Lan Kwai Fong restaurant Gold with the restaurant fully booked every night with reservations “absolutely essential” and the popular Saturday Brunch usually booked three weeks in advance.
 
Celebrities such as Jackie Chan and Leon Lai and tycoons such as Walter Kuok and Henry Tang are flocking to Gold for Goldstein’s delectable cuisine. Fans of Hong Kong celebrity chef Goldstein can expect more surprises coming from him in 2012.
 
“I’ve been working hard to secure the location for my next venture and I’m happy to say that details will be unveiled over the next month. Be sure to stay tuned and you can expect delectable food, impeccable service and an intimate atmosphere that are the trademarks of any Harlan Goldstein restaurant,” says Goldstein.
 
The restaurant’s first white truffle season was also a remarkable gastronomic success with his regular customers calling Goldstein the new truffle king in town.  Goldstein sold 40 kg of the world’s rarest and most expensive delicacy during the annual autumn hunting season in Italy's Piedmont region.
 
Signature dishes have additionally proved a roaring success, with Goldstein’s famous HG Burger topping the popularity poll with 14,235 ordered in the first year. Another 7,300 Fiorentina Steaks have been ordered, along with 6,570 portions of Lobster Spaghetti, 5,110 Sea Scallop Carpaccios and 4,380 Tuscany Seafood Soups.
 
With one of Hong Kong’s most prestigious wine lists, Gold also celebrated its priciest sale. The pride of the wine cellar, a 1945 Chateau Mouton Rothschild Jeroboam, was snapped-up by a tycoon from Beijing for a cool HK$2.38 million!
 
With its own outdoor lounge terrace overlooking Wyndham Street and Lan Kwai Fong, Gold transforms into a late-night cocktail bar after 10.30–11pm with visiting DJs from as far afield as Ibiza, London and Australia.
 
Gold by Harlan Goldstein is located at Level 2 LKF Tower, 33 Wyndham Street, Central, Hong Kong.
 
For reservations, please call (852) 2869 9986.

Man Ho is the signature Chinese restaurant

Man Ho is the signature Chinese restaurant at Shanghai Marriott Hotel City Centre – the exciting new dining destination beside People’s Square. Located on the fourth floor overlooking Shanghai’s bustling Xizang Road, Man Ho showcases the culinary prowess of highly regarded Executive Chef Chau Oi Fong from Hong Kong.
 
Man Ho’s stylish rouge and rosewood dining room is a popular venue for corporate dining and family celebrations, whilst the restaurant also offers 10 deluxe private dining suites – the largest accommodating up to 25 guests.
 
Serving authentic Cantonese cuisine plus favourite dishes from Shanghai, Beijing and Chaozhou, Man Ho’s culinary team sources and prepares top-quality ingredients to create an exquisite Chinese fine-dining experience. Seasonality is an important factor, not only in terms of freshness and flavour, but also in accordance with traditional Chinese wellbeing philosophies that prescribe different healing foods according to the time of year. A sophisticated selection of Chinese teas, fine wines and premium Chinese liquors complements the cuisine.
 
With more than 15 years of experience in luxury hotel and restaurant kitchens across Asia, Chef Chau recently received the coveted title of “Master Chef of Chinese Cuisine”. Throughout his illustrious career, Chef Chau has cooked for global dignitaries, celebrities and politicians, and catered for a number of prestigious events, including the 2008 Olympic Games and the China Open Tennis tournament.
 
A dedicated and inventive purveyor of fine Chinese cuisines, Chef Chau describes his cooking as: “A tireless pursuit for culinary innovation through the creative use of raw materials, while simultaneously striving to preserve and nurture the originality of locavores and the health benefits of the finest seasonal ingredients.”
 
Creative signature dishes at Man Ho include: Fried King Prawns on a Lemongrass Skewer with Wasabi Mayonnaise; Imperial Style Roasted Pork Ribs in Bean Paste; and Braised Oxtail and Chinese Herbs in a Claypot. Shanghainese specialities include: Stewed Hairy Crab Cream and Bean Curd in a Stone Bowl; Deep-fried Smoked Fish; and Braised ‘Hong Shao’ Pork Belly. The menu features a selection of roasted and marinated meats, such as Roasted Whole Suckling Cumin-crusted Piglet and Crispy Beijing Duck. Cantonese delicacies, such as Abalone, Sea Cucumber and Bird’s Nest, are also offered in a variety of exquisite preparations.
 
A highlight of Man Ho is its extensive selection of daily Dim Sum. Cantonese and Shanghainese dim sum treats include: Xiao Long Bao Soup Dumplings with Hairy Crab; Fried Turnip Cake with XO Sauce; and Imperial Bird's Nest Congee. The Dim Sum Menu, served from 11:00am to 2:30pm, extends to over 100 varieties, including appetisers, noodles and sweets as well as the steamed, pan-fried, and baked delicacies.           
 
For health conscious diners, a special Healthy Selections menu presents gourmet combinations with balancing and healing benefits, cooked with less oil. Healthy dishes include Sautéed Black Fungus with Gingko Nuts, Enoki Mushrooms and Bean curd; and Braised Spirulina with Sliced Sirloin Beef and Bitter Cucumber. Diners have a choice of two portion sizes for most menu items, allowing smaller tables to sample a wide array of dishes.
 
Setting the tone for a distinctive gourmet experience, Man Ho’s comfortably opulent design features carved walnut screens, crimson lacquered Chinese columns, designer carpets and crystal chandeliers. A signature scent of sandalwood is evident as you step out of the lifts into Man Ho’s marble entrance hall and art-adorned hallways.
 
Private dining reaches new heights in Man Ho’s 10 spacious private rooms, each named after a Chinese dynasty, and featuring a private bathroom and LCD TV. The largest private dining room, the ‘Tang Dynasty Suite’, seats up to 25 guests and includes separate dining and lounging areas, an ensuite bathroom, two large TVs and dedicated wait staff.
 
Man Ho, 4/F, Shanghai Marriott Hotel City Centre, 555 Xizang Road (Middle), Shanghai
Open: Daily 11:30am-2:30pm (from 11am at weekends) and 5:30-10:30pm.
Seats: 212, including 10 private dining rooms.
 
For more information, please visit www.shanghaimarriott.comhttp://www.shanghaimarriott.com.

Hansar Samui The Ultimate Gourmet Experience

Hansar Samui Introduces Chef’s Table Extraordinaire

The Ultimate, Unique International Gourmet Experience


Hansar Samui is a stunning 74 room beachfront property located on the tropical stretch of golden sands and turquoise waters of Koh Samui’s up-market Bophut Bay.  Every room enjoys a full seafront view and the resort offers a front seat to the idyllic island life.   A leisurely stroll down the quaint cobblestone ‘walking street’ adjacent to the resort, is the vibrant Fisherman’s Village, with its antique wooden shop fronts, chic cafes and atmospheric seaside bars. 

 

Executive Chef

Overseeing the culinary team at Hansar Samui is talented Executive Chef, Stephen Jean Dion.  A native of Canada, Stephen has worked in Canada, Asia and Jordon where he was Private Chef to His Majesty the King of Jordan, catering for many high profile dignitaries and visiting Royalty.  His love for Thailand saw him return to Bangkok where he spent five years at the Lebua at State Tower Bangkok (also known as the Dome before joining Hansar Samui for it’s opening in June 2010.

 

 

Chef’s Table @ Beachfront H-Bistro

Chef’s latest innovation is the introduction of a spectacular Chef’s Table dining option for 8-20 diners in the fabulous beachfront H-Bistro restaurant.  The dinner is served on an exquisite hand-made table of solid golden teak wood which is 6.3 meters long.  Ideal for a group of family, friends or business associates, the menu features a sumptuous array of menu items including:

 

Foie Gras from the Soulard farm in France’s Perigord region which is famous for having the best quality available

 

Maine Lobsters freshly flown in from Canada, Japan and France.

 

Atlantic Deep Sea Red Prawns caught at a depth of 2000 meters.

 

Ibierico Pork a highly prized commodity with an aged, nutty and delightfully funky flavor.

 

Bresse Royal Pigeon – a much sought after French delicacy featured on many top 3-star Michelin Star Chefs menus.

 

Madagascar Prawns – famous for their sweetness and best eaten chilled.


Gillardeau French Oysters
The Gillardeau family’s small private company was founded in 1898 in Bourcefranc-le-Champus near La Rochelle and The Ile d’oleron in western France.  They produce only “spéciales,” oysters that are fleshier and consequently, more expensive. 

 

Dover Sole Fish from Brittany in France  Known as the “King of Flat Fish”, few fish command more respect in culinary circles than the true Dover Sole, which yields thin yet firm fillets that hold together well in many preparations. The raw meat is glistening white and dense and remains white during cooking. The flavor of the Dover sole is mild and sweet, elusive and enticingly different from more mundane white fish species. It’s a special indulgence and always worth extra care and expense

 

Market fresh vegetables from the Royal Project Farms in Chiang Mai

 

Menu items are complemented by a handpicked list of International wines and champagnes, reflecting the resort’s commitment to creating a truly epicurean experience.

 

Definitely worth a visit for this experience alone – advance reservations for the Chef’s Table are required seven days in advance and are available for both hotel guests and groups not staying the property.  The price for the Chef’s Table is 2,400 Baht or USD80 per person (no wine pairing) with wine pairing is at 3,400 baht or USD114 per person.  All prices are subject to applicable service charge and Government taxes.

 

RESERVATIONS:

Reservations can be made through the resort’s reservations office direct on:


 

Telephone:  +66 77 245 511                             Fax:  +66 77 245 995

Email:  reservation@hansarsamui.com               Website:  www.hansarsamui.com

 

Italian Pizza Mania Regal Airport Hotel



 


Fancy mouth-watering pizzas – come and experience our authentic Italian flatbread creations at Café Aficionado and China Coast Bar & Grill.


 


Using the freshest local ingredients combined with imported Italian cheeses, homemade sauces and a choice of doughs (thin & crispy or thick & soft), we strive to produce the finest pizzas on Lantau Island.


 


We also offer fast oven pizza delivery service to your door. Let us satisfy your pizza passion!   


  


For enquiries and reservations, please call 2286 6238 or 2286 6898.

Super-luxe SKY 21




A New Landmark in Macau Tourism


Towering over a spectacular harbour view, the MOP $20 million super-luxury SKY 21 Bar and Restaurant is the new tourist landmark in the heart of the Macau enclave.


The 20,000 square feet, multi-media complex features SKY 21, the Pan-Asian dining area; SKY B, the ultra-modern lounge; SKY Life, the clubbing area and SKY Luxe, the luxury shopping counter. All located on two floors and a roof top deck. Sleek, smart, savvy and steeped in understated luxuriousness, SKY 21 is the ultimate have-it-all entertainment experience mixing the best in music with first-rate Pan-Asian and Continental cuisine, super-luxe shopping and out-of-this-world cityscape.


Floating like an oasis atop a sky-high landmark in a wild and gutsy city that is Macau, SKY 21 is a place where no desires are judged, no attitudes are tamed, and no tastes are ignored. Be you in the mood to mingle, splurge, dance, and party or simply to chill under the stars, at SKY 21, the sky’s the limit.


SKY 21 is equipped with state-of-the-art acoustics and visual enhancements for live musical performances, an ultra-modern lounge, an out-door balcony area for alfresco dining, and rooftop terrace offering superb view of Macau. SKY 21 also offers an exclusive environment for VIP dining and bar experience.


The buzz surrounding SKY 21 began in late last decade when SKY 21’s Managing Director Mr. Saree Xongmixay found in his city the lack of a sophisticated club that is a must-see destination for leisure and business travellers alike. Macau required a highly designed chic cityscape sought out by the more demanding global sophisticated travellers, SKY 21 fills that space.


“We want to build an entertainment and fine dining complex outside of the casinos and hotels environment that is up-scale, sophisticated and with a spectacular harbour and fireworks view, a chic lifestyle scene that is on par with the most glamorous cities of the world,” said Mr. Saree Xongmixay, Managing Director.


“Whether you're looking for an affordable yet chic harbor view restaurant to take your date, a warm, inviting lounge to play and chat with your friends, or an unpretentious happy hour spot, SKY 21 has something for every visitor, local and foreign, he added.


SKY 21 promises a powerful mix of entertainment elements that could only be found in this new Mecca of entertainment, fine dinner and clubbing.


To celebrate the opening, SKY 21 kicks off with a line up of jazz, party and DJ entertainment.  

SKY 21 Bar and Restaurant

Reservations


Tel:                 (853) 2822 2122


Fax:                 (853) 2872 3335

Website:        www.sky21macau.com

Address?     21/F, AIA Tower, 251A – 301 Avenida Comercial de Macau, Macau

Cafe Kook at Kowloon Shangrila, Japanese Ramen

CAFÉ KOOL AT KOWLOON SHANGRI-LA, HONG KONG

PRESENTS AUTHENTIC JAPANESE RAMEN BY CHEF SADO

 


Chef Yutaka Sado from Shangri-La Hotel, Tokyo will fly in as guest chef at Kowloon Shangri-La, Hong Kong’s Café Kool and put on a show demonstrating his expertise in preparing Japanese ramen at the lunch and dinner buffets from 17 to 27 February 2012.  In addition to the Japanese Ramen Noodles with Barbecued Pork in Tonkotsu Broth, Chef Sado’s other specialities, including Yuba Wrapped Sea Bass and Wasabi Crusted Japanese Beef Tenderloin, will also be served on the buffets.


 


Chef Sado has over 14 years of culinary experience, starting with a number of local Japanese restaurants where he acquired the techniques and knowledge of traditional Japanese food, particularly in ramen noodle soup.  Prior to joining Shangri-La Hotel, Tokyo as the banquet chef de partie, he was the sous chef of a luxurious boutique hotel in Kyoto.


 


At Café Kool, not only will Chef Sado dazzle guests with his expertise in preparing an authentic bowl of Tonkotsu ramen using fresh ingredients, but he will also share his skills and new cooking techniques with the restaurant chefs in order to bring the real tastes and elegance of Japanese cuisine to the Hong Kong culinary scene.  

 

 

 

 


Page 1 of 3

 

Café Kool At Kowloon Shangri-La, Hong Kong                                                        Page 2 of 3

Presents The Art Of Ramen Making By Chef Sado

 

The buffets are available at the following times and prices:

 


Lunch:


Monday to Friday         Noon to 3 p.m.           Adult: HK$268  Child: HK$218


Saturday, Sunday           Noon to 3 p.m.           Adult: HK$318  Child: HK$258


and Public Holidays


 


Dinner:


Monday to Wednesday 6:30 to 9:30 p.m.        Adult: HK$458  Child: HK$368

Thursday                       6:30 to 9:30 p.m.        Adult: HK$508  Child: HK$408


Friday to Sunday,          6 to 9:30 p.m.             Adult: HK$508  Child: HK$408


and Public Holidays      


 


All prices are subject to a 10 per cent service charge.


 

Situated on the mezzanine level of Kowloon Shangri-La, Hong Kong, Café Kool has a warm and upbeat ambience and offers buffets of authentic global cuisine prepared live in six open kitchens by an experienced team of culinary artists.  An extensive all?day?dining à la carte menu is also available.  Café Kool opens daily from 6 a.m. to midnight.  For reservations and enquiries, please call (852) 2733 8753.

Winter Warmers at Rocksalt

 


With the temperature dropping, it shouldn't be a surprise to find yourself hungry by the hour.  Instead of scouring your counters for a bag of chips, why not treat yourself to a meal that can both satiate your palates and keep you filled.  As cravings magnify this January, Executive Chef Cameron Gardiner whips up one abundant and “full-filling” menu that will surely satisfy your winter appetites and keep you warm.


 


We begin your meal with an array of exquisite appetizers, kicking it off with a serving of Braised Veal Ravioli with Porcini Sauce and Parmesan ($108).  However, if soup for starters is your thing, then the Butternut Pumpkin Cream Soup ($48) served with Herb & Garlic Toast would be just perfect.  Moving on, delectable mains await the eager diner, with a juicy Slow-Cooked Beef Brisket ($138), red meat cooked to tender perfection, served with black truffle potatoes and wild mushroom jus.  For those who prefer to have seafood, we also serve a fine Char-Grilled Ocean Trout ($158) accompanied by braised leeks, pancetta and lentil ragout.


 


As for dessert, nothing gets better than having spoonfuls of Classic Sticky Date Pudding ($48) to end your meal.  Relive sweet memories from your childhood days as you wipe your plate clear of moist sponge cake, caramel sauce, and vanilla cream with every bite.

 


Note: This menu is available from January 10 – February 10, 2012.  Please see complete menu with prices at the end of this press release.


 

For more information, please visit www.chiram.com.hk

Culinary Excellence The Ritz-Carlton, Hong Kong


Having opened for just eight months, the Chinese restaurant Tin Lung Heen and the Italian restaurant Tosca at The Ritz-Carlton, Hong Kong are proud to be recognized by one of the most well-regarded restaurant guides in the world – the MICHELIN Guide.

In the MICHELIN guide Hong Kong Macau 2012, Tin Lung Heen was awarded one Michelin star, one of the five new Chinese restaurants in Hong Kong to receive this prestigious honor. Tosca was recommended in the guide receiving three "forks and spoons", which in itself is a tremendous accolade in its first year of operations.

Pierre Perruset, General Manager of The Ritz-Carlton, Hong Kong commented, "I am delighted that Tin Lung Heen has garnered the one-star rating, an exceptional achievement in such a short period of time. I am equally delighted that Tosca has also been recognized and listed in the prestigious Michelin guide. This is the concerted efforts of all the ladies and gentlemen in the hotel and the restaurants, dedicated in crafting a distinctive and exceptional dining experience for the guests."

Chef Paul Lau, the Chef de Cuisine at Tin Lung Heen expressed, "My cooking philosophy is simple. The presentation can be innovative, but you always have to respect the traditional cooking methods and techniques. Ultimately, what I want to see are the smiling faces of the diners and I have to ensure every diner is able to taste and enjoy the food to its fullest."

Chef Lau is highly regarded as one of the top Cantonese chefs in Hong Kong. He is an expert in Chinese culinary arts with over 34 years of experience in Beijing, Shanghai, Hong Kong and Guangzhou, as well as in Dubai and the UK.

Located on the 102/F, Tin Lung Heen presents refined authentic Cantonese cuisine at its best in town. It is a popular venue for Hong Kong's traditional Dim Sum complemented with a premium variety of tea. On the same floor, Tosca offers Southern Italian cuisine in a dramatically stylish backdrop. The open kitchen design and high ceiling complete the one-of-a-kind dining experience.

For more information, please visit www.ritzcarlton.com/hongkong.

Brasserie de L


Affordable northern French menu headlined by iconic ‘moules frites’
 
Hong Kong’s first authentic northern French brasserie has opened on Arbuthnot Road, Central. Brasserie de L’ile is styled after the region’s casual, affordable traditional brasseries – complete with al fresco street-side terrace for watching the world go by.
 
It specialises in the rich culinary heritage of northern France, headlined by the region’s beloved specialty ‘moules frites’ – mussels and French fries.
 
‘Moules frites’ is quintessential bistro food at its best. Like fish and chips in England and burgers and fries or hot dogs in the United States, it is an iconic comfort food pairing beloved from northern France through neighbouring Belgium to the Netherlands.
 
Families and groups traditionally share bowls of fries and pots of mussels, using empty shells to crack them open – and Brasserie de L’ile serves such large portions (800g) with “all you can eat” homemade fries at HK$258. Starter portions (400g) without fries are also served at HK$138.
 
There are many ways to serve the mussels, but the most classic is Mariniere – in a broth of white wine, onion, celery, thyme, laurel and butter.
 
Also on the menu are two variations from northern France – Normandie, with cider rather than wine, flavoured with tarragon, onion and apple; and Alsacienne, with leek, onion and bacon enriched with cream. More exotic modern variations include Ibérique, incorporating chorizo, saffron, garlic and onion; Roquefort, with the legendary blue cheese in cream sauce; Côte d’Azur, with pastis and cream with parsley and fennel; and Thai, in a green curry coconut milk sauce with eggplant and onion.
 
Platters of assorted cold cuts (pork rillettes, Bayonne ham, sausage and terrine) and cheese, including farmhouse specialties rarely found in Hong Kong, are traditional accompaniments to a glass of wine, at HK$168.
 
Main courses also focus on the rich seasonal produce of France – from beef tartare with fries (HK$228) and rib-eye steak with brandy and black pepper sauce and fries (HK$228) to duck leg confit with orange sauce and hash browns (HK$188) and breaded chicken escalope and mushroom sauce with mashed potatoes (HK$148).
 
Completing the culinary tour of French cooking are desserts (HK$68) of traditional tarte tatin with cream, crème brûlée, profiterolles with hot chocolate sauce and home-style bread pudding with jam and fruit.
 
For Christmas, celebrated on the evening of December 24th as per the tradition, Brasserie de L’ile offers a festive spread that includes pan-fried foie gras with caramelised apple and calvados, roasted turkey with chestnuts, cranberry and orange sauce and for desert a bread pudding with raisins and prunes and brandy custard sauce. The menu also includes a glass of Premiere Bulle Sparkling Wine (HK$550).
 
At the helm of Brasserie de L’ile is Bruno Gautier, a veteran chef from Brittany who grew up with the cuisine inspiring its menu.
 
Previously running his own farmhouse kitchen restaurant, he established exceptional seafood and artisan sources for the restaurant’s imported produce – including delicate bouchots mussels from the Bay of Mont Saint-Michel, and local producers of cheese, duck confit, foie gras, chocolate, mustard, gherkins, and even prized Sel de Guérande salt.
 
Restaurant manager Elliot Luckly added: “Our concept is following the dictionary definition of brasserie, as an unpretentious restaurant or tavern serving drinks with simple and hearty food.
 
“In Hong Kong, French food is generally considered formal and uptight, high class, very expensive, takes hours, and reserved for special occasions.
 
“But French brasserie cuisine is casual and affordable. It fits the lifestyle of Hong Kong people because it's unpretentious, affordable, and flexible with relatively quick service.
 
“Customers can drop by for drinks only, or for a quick bite, or for afternoon snacks and coffee reading books and magazines or working on laptops (enjoying free wifi), or prolonged dinners mingling with friends.”
 
The name Brasserie de L’ile is a play on words, reminiscent not only of the French northern industrial metropolis of Lille, which is especially famous for moules frites, but also the restaurant’s location on Hong Kong Island.
 
Contact details:
 
4 Arbuthnot Road
Central, Hong Kong
2147 2389
info@brasseriedelile.com
 
12pm to 1am – Monday to Saturday

Lifestyle Diva Bonnie Gokson


Lifestyle Diva Bonnie Gokson Launches ‘Small is Beautiful’…charming Café-Bar ‘c’est la B’
 
Hong Kong lifestyle diva Bonnie Gokson is launching a chain of “charming” neighbourhood café-bars branded c'est la B.
 
The flagship “hole-in-the-wall” venue held a Grand Opening event on November 24 at 110-114 Tung Lo Wan Road, Tai Hang – in a quaint street of shops conveniently close to luxury apartments above Causeway Bay along Tai Hang Road. Business will commence starting Monday November 28 and opens from 11:30am to midnight on a daily basis.
 
It is the first of a new café-bar brand hinting at the celebrity style icon’s name with a light-hearted reference to the French phrase for “c’est la vie” (“such is life”).
 
Seating only 30, c'est la B is deliberately conceived to reflect the same stylish yet whimsical concept as its creator – the style icon founder of fashionable penthouse restaurant SEVVA and more recently Ms B's CAKERY.
 
Brightly-coloured butterfly designs flutter like precious gems against a backdrop of dark charcoal interiors and black and white-striped floors to provoke a “feeling and humour and fun”. Another amusing signature is mismatched crockery.
 
“It’s all about fun and style, humour and life, colour and energy,” says Ms Gokson.
 
In Ms Gokson’s inimitable style, the menu combining more than 30 signature desserts and cakes with savoury pot pies, salads and baguettes can be enjoyed over special teas and coffees, a restorative cocktail or refreshing glass of wine or champagne.
 
“It’s a charming small café-bar for people to have a nice chill-out time enjoying our delectable desserts and hearty pies, or takeaways for their parties at home,” she says.
 
Among specialties are smaller “taster” sizes of well-known cakes from Ms B’s CAKERY, which opened earlier this year in Gough Street, Central.
 
Sweets include decadent, chocolate Heaven Can Wait; Panna Cotta & Fairy Dust Crunch of French vanilla panna cotta with biscotti 'dusts' and caramel crunch; and Moonstruck’d, a mango mousse with mango and pomelo chunks and chiffon that is “so yummy we had to put it in a cup”.
 
A new signature carrot cheesecake with a berry glaze designed as a takeaway for parties, is named “Blessing in Disguise” (a reference to c’est la B’s grand opening date which falls on the American Thanksgiving holiday) and weighs in at a hefty 1,200g, priced at HK$960.
 
Along with sugarless desserts, a selection of 'potted gems' includes Fatal Attraction of espresso jelly & cappuccino panna cotta, and Apple Granola Crumble, with Cheddar cheese.
 
The flagship’s venue was deliberately chosen for its “character and charm”. “It has a quaint, neighborhood charm about it,” added Ms Gokson.
 
The district is also renowned as a ‘Millionaire’s Mile’ of luxury, high-rise apartments. As she noted: “I have many friends living over that area and they are so happy a neighbourhood café-bar is opening.”
 
c'est la B:
 
Address – Shop 3, G/F, 110-114 Tung Lo Wan Road, Tai Hang, Hong Kong
 
Opening hours – 11:30am-midnight
Tel – (852) 2806 8168
Fax – (852) 2806 8360