by Aude Camus
Indulge in Grand Hyatt Hong Kong’s Caviar and Champagne experience
Indulge in Grand Hyatt Hong Kong’s Caviar and Champagne experience
When: Saturday 21 October, 18 November and 16 December 2023
Where: Grand Hyatt Champagne Bar, Lobby Level, Grand Hyatt Hong Kong
How much: From HK$ 2,200 per person inclusive of a four-course menu and free-flow Jeroboam Billecart-Samon Champagne
Grand Hyatt Hong Kong's Champagne Bar invites you to an exclusive Caviar and Champagne experience, a unique collaboration with W3 Caviar. This extraordinary four-course supper menu offers up to 100g of premium caviar per person from a 1.8kg tin, complemented by free-flow Billecart-Salmon Champagne from Jeroboam bottles and accompanied by intimate live music. Taking place on the third Saturday of each month, Champagne Bar transforms into a haven for aficionados of the finer things in life. Savour meticulously crafted canapés, including poached lobster on toast and Mayura Station beef tartare, followed by a crab meat risotto, all crowned with prestigious No. 5 Royal Oscietra caviar from W3 Caviar. The caviar is served theatrically from the impressive 1.8kg tin, and each guest also receives a tin of 50g W3 Oscietra caviar, presented with condiments for a luxurious experience. The night culminates with decadent sweet treats and acoustic harmonies by the singing duo "A Little of Us" for a sensory delight.
Mandarin Oriental, Hong Kong, launches a limited-edition spirit in partnership with Two Moons distillery
Where: Grand Hyatt Champagne Bar, Lobby Level, Grand Hyatt Hong Kong
How much: From HK$ 2,200 per person inclusive of a four-course menu and free-flow Jeroboam Billecart-Samon Champagne
Grand Hyatt Hong Kong's Champagne Bar invites you to an exclusive Caviar and Champagne experience, a unique collaboration with W3 Caviar. This extraordinary four-course supper menu offers up to 100g of premium caviar per person from a 1.8kg tin, complemented by free-flow Billecart-Salmon Champagne from Jeroboam bottles and accompanied by intimate live music. Taking place on the third Saturday of each month, Champagne Bar transforms into a haven for aficionados of the finer things in life. Savour meticulously crafted canapés, including poached lobster on toast and Mayura Station beef tartare, followed by a crab meat risotto, all crowned with prestigious No. 5 Royal Oscietra caviar from W3 Caviar. The caviar is served theatrically from the impressive 1.8kg tin, and each guest also receives a tin of 50g W3 Oscietra caviar, presented with condiments for a luxurious experience. The night culminates with decadent sweet treats and acoustic harmonies by the singing duo "A Little of Us" for a sensory delight.
Mandarin Oriental, Hong Kong introduces The Mandarin, a limited-edition spirit created in collaboration with Two Moons Distillery, marking the hotel's "60 Fantastic Years." This special spirit, paying homage to the hotel's original name, The Mandarin, draws inspiration from the hotel's room fragrance with a blend of osmanthus, grapefruit, kaffir lime leaf, ginger, oolong tea, and coriander seed. It also includes unique ingredients like wampee leaf and lychee skin to promote a no-waste approach. Guests can enjoy The Mandarin Gimlet, a unique cocktail crafted by the Hotel's Beverage Manager Devender Sehgal using The Mandarin as base spirit, available at The Aubrey, Captain's Bar, and Chinnery from October 16th onwards, priced at HKD160*.
Grand Majestic Sichuan unveils bold new dishes
Grand Majestic Sichuan unveils bold new dishes
Where: Alexandra House, Shop 301, 3rd Floor, 18 Chater Rd, Central
Grand Majestic Sichuan, a culinary trailblazer, offers an extravagant fusion of European-style service and authentic Sichuan cuisine. Head Chef Theign Phan and Sichuan food expert Fuchsia Dunlop collaborated on a menu inspired by their Sichuan journey, emphasizing chili bean paste, chili oil, and peppercorns. The menu showcases 10 new dishes, such as JIAO MA XIAN SUN - bamboo shoots with spring onion and peppercorn oil, and XIANG LA XIE, wok-fried mud crab in mala sauce. Don't miss the chance to explore the rich flavours of Sichuan.
Holt’s Café unveils new Sunday brunch inspired by Hong Kong’s Cha Chaan Teng culture
Grand Majestic Sichuan, a culinary trailblazer, offers an extravagant fusion of European-style service and authentic Sichuan cuisine. Head Chef Theign Phan and Sichuan food expert Fuchsia Dunlop collaborated on a menu inspired by their Sichuan journey, emphasizing chili bean paste, chili oil, and peppercorns. The menu showcases 10 new dishes, such as JIAO MA XIAN SUN - bamboo shoots with spring onion and peppercorn oil, and XIANG LA XIE, wok-fried mud crab in mala sauce. Don't miss the chance to explore the rich flavours of Sichuan.
Holt’s Café unveils new Sunday brunch inspired by Hong Kong’s Cha Chaan Teng culture
When: Every Sunday from 12 pm to 3 pm
Where: Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui
How much: HK$ 580 per person, including coffee or tea. Add-on two-hour free-flowing mocktails and juices at HK$ 118 and free-flowing cocktails, Prosecco and house wines at HK$ 298
Experience a culinary journey that pays homage to the vibrant flavours of Hong Kong's cha chaan teng culture with Holt’s Café 's new Sunday brunch menu. Cha chaan teng, meaning "tea restaurant" in Cantonese, has been an integral part of the city's culinary heritage, blending Chinese and Western flavours to create a unique dining experience. Holt’s Café's Sunday brunch takes you on a delightful exploration of Hong Kong's gastronomic history. The feast begins with a tantalizing array of small plates, including the Hong Kong Style Prawn Cocktail, Stir-Fried XO Turnip Cake, and Soya Chicken, all served to your table. For the main course, choose from a selection of classic Hong Kong dishes, such as the Baked Tomato Iberico Pork Chop, Premium Barbecue Pork Rice, Wok-Fried Flat Noodle, and Baked Portuguese Chicken. To sweeten the experience, indulge in traditional Hong Kong desserts like the French Toast, Mango Pomelo Sago Soup, Egg Waffle, and Egg Tart.
Where: Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui
How much: HK$ 580 per person, including coffee or tea. Add-on two-hour free-flowing mocktails and juices at HK$ 118 and free-flowing cocktails, Prosecco and house wines at HK$ 298
Experience a culinary journey that pays homage to the vibrant flavours of Hong Kong's cha chaan teng culture with Holt’s Café 's new Sunday brunch menu. Cha chaan teng, meaning "tea restaurant" in Cantonese, has been an integral part of the city's culinary heritage, blending Chinese and Western flavours to create a unique dining experience. Holt’s Café's Sunday brunch takes you on a delightful exploration of Hong Kong's gastronomic history. The feast begins with a tantalizing array of small plates, including the Hong Kong Style Prawn Cocktail, Stir-Fried XO Turnip Cake, and Soya Chicken, all served to your table. For the main course, choose from a selection of classic Hong Kong dishes, such as the Baked Tomato Iberico Pork Chop, Premium Barbecue Pork Rice, Wok-Fried Flat Noodle, and Baked Portuguese Chicken. To sweeten the experience, indulge in traditional Hong Kong desserts like the French Toast, Mango Pomelo Sago Soup, Egg Waffle, and Egg Tart.
