Give your Chinese New Year celebration a little French twist on January 24 at The French Window. With featured dishes that resemble floral arrangements, the exquisite French restaurant will be featuring a Chinese New Year fireworks dinner specially tailored by chef Bjoern. Starting with a glass of Duval-Leroy Brut NV champagne, the night only gets better with savoury seafood and meat dishes such as lobster, salmon and foie gras, just as the fireworks hit the sky. At HK$988 per person, the meal is made complete with a "chocolate fireworks" on your plate.
Italian and Indian restaurant Duetto in Wan Chai has launched a flavourful winter menu to spice up your appetite. The eight-course tasting menu for two, priced at HK$518 is available from now until February 10. The tasting menu includes options from both Italy and India. Kickstart the meal with a mild Italian fare, the air-dried beef roll, followed by Indian dish of peri peri prawn in spicy marinade. Calm the fire in your mouth with the creamy mushroom and Caesar salad, and prepare for the upcoming courses that include:
- linguini with clams or chicken saffron korma with baked garlic naan
- sirloin steak with black truffle butter or lamb biryani
If you love sea cucumber and extravagant meals, the Cantonese restaurant at the Kowloon Hotel has something very special to offer. Available from now till the end of February, the sea cucumber feast menu by Loong Yat Heen features many masterpieces such as braised sea cucumber with assorted mushrooms and vegetable and braised sea cucumber stuffed with mashed shrimps, all painstakingly prepared by chef Yeung Kin-yip.
Coffee Mill at Gateway in Tsim Sha Tsui kicks off the new year with a healthy chestnut afternoon tea buffet, serving over a dozen of chestnut desserts that will sure to satisfy your sweet tooth. The chestnut delicacies prepared by pastry chef Nelson Fong include:
- chestnut Hokkaido milk pudding - mango and chestnut terrine - chestnut opera cake - whisky and chestnut custard custard
Other tempting delicacies Chinese-style are also available, such as the chestnut and pumpkin sweet soup and the macadamia and chestnut pie. The taste of chestnut afternoon tea buffet is available from now until February 26 and is priced at HK$168 per person.
Highly nutritious and delicately complex on the palate, black garlic plays a complementary but important role in the culinary realm, and is often regarded as "black gold" in haute cuisine. Sabatini at the Royal Garden hotel in Tsim Sha Tsui East is introducing a new menu that features the sweet and savoury delicacy from Switzerland. The five-course menu designed by chef Andrea Magnano begins with pan-fried duck liver with green apple, black winter truffle and black garlic with balsamic reduction, and ends flawlessly with three choices of dessert: black garlic powder and yoghurt, black garlic soda sorbet, and black garlic crème brûleè.
With Chinese New Year just around the corner, one of our favourite Japanese restaurants Inakaya at ICC in West Kowloon has prepared gastronomic delights for diners to enjoy the Chinese New Year fireworks. On January 24, Inakaya will offer two different dinner menus, the Teppan menu and the Washoku menu, each priced at HK$1,680 per person. Highlights include:
- simmered lobster - A5 wagyu steak with teriki sauce - deep-fried puffer fish - sea urchin and salmon roe rice in clay pot
A Chinese New Year celebration is only complete with fireworks and a fine meal. Follow this tradition and savour the evening at Wooloomooloo Prime on the top floor of the The One in Tsim Sha Tsui. The restaurant offers a panoramic and unobstructed view of Victoria Harbour and the celebratory fireworks on January 24. The mouth-watering four-course dinner menu at HK$1,088 per person is the perfect creation by Wooloomooloo Prime.
Appetising starters include scallop ceviche, served with coriander, red bell pepper, green apple and frisee, or vegetable terrine with black truffle, served with mango and cucumber mille-fruille. The main course selection features duo of grilled Australian beef or pan-seared medallions of monkfish and grilled half lobster or pan-seared Australian lamb sirloin and grilled lamb chop. To top it all off, you may choose banana and malt chocolate strudel or lavender crème brûlée to cure your sweet tooth.
For details and reservations, please call +852 2870 0087.
After receiving rave reviews for its Nordic Christmas dinner, FINDS is introducing a newly crafted lunch menu for Scandinavian food lovers. Starting from HK$128, patrons may opt for a one-, two- or three-course meal that features a shrimp platter and free flow of beer. Besides its Nordic origin, FINDS is also famous for its attention towards vegetarians: a separate three-course lunch menu for vegetarians is also available at HK$168 per person. The offer is available from January 16 to 22 and features some delightful dishes such as:
Starting on January 14, the Lobby Lounge at the Hotel Nikko in Tsim Sha Tsui East will offer a new afternoon tea buffet that features a variety of Macanese specialities. Highlights of the Macanese tea buffet includes congee made with Alaska queen crab, red crab, snow crab and dried mushrooms. The buffet will also serve cooked-to-order crispy pork bun, a popular local snack in Macau. Other notable dishes include:
- clam vermicelli with preserved vegetables in hot and sour coup - deep-fried croquette - roasted Portuguese chorizo sausage and short ribs
For those with a sweet tooth, the serradura pudding is not to be missed. The tea buffet is available from 3:00 pm to 5:00 pm and is priced at HK$208 per head.
Starting 8 January 2012, The Peninsula Hong Kong is offering guests the opportunity to soar high above Hong Kong’s spectacular skyline in a helicopter after enjoying a superlative champagne breakfast. Operated in conjunction with The Peninsula’s company, Heliservices, the Sky High Champagne Breakfast programme commences with a sumptuous repast at The China Clipper, the hotel’s aviation-theme lounge. Then, it’s up, up and away aboard an Aerospatiale twin-engine Squirrel AS355N helicopter from one of The Peninsula’s twin helipads for an exhilarating eight-minute bird’s-eye view of the awe-inspiring Hong Kong landscape.
Guests will be able to observe Central’s magnificent skyscrapers through the helicopter’s wraparound windows as they soar high above IFC. Then follows a sweep over Happy Valley, with full aerial views of the racetrack, and on to North Point for a photo opportunity of the Kowloon and Hong Kong panorama, before heading back to The Peninsula’s rooftop.
Enjoy this wonderful gastronomic aviation experience, available every Sunday and public holiday between 8th January and 24th June 2012 with flights taking off from 9:45 am to 10:45 am.
The price of HK$1,388 per person includes a gourmet breakfast with a glass of champagne and helicopter flight (maximum of five passengers per flight). You will need to reserve your place in advance, and the programme is subject to availability.
For reservations or more information, please call (852) 2315 3146 or e-mail: diningphk@peninsula.com.
