Wine & Dine 2011
friendly ambience is part of the reason behind the restaurant’s widespread and longstanding appeal, says Ivy Chung, director of public relations at the hotel. She says another attraction is Loong Yuen’s melding of Cantonese and western influences. “As a Cantonese restaurant, we focus on the traditional Cantonese cuisine and add some western elements on the food dishes,” says Chung. “There are some fusion dishes on our menu, [such as] braised ox tail with tomato and red wine sauce.” Loong Yuen, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong Tel: 2315 1296
www.holidayinn.com/hongkong-gldn
Kitchen
FOOD,
GLORIOUS FOOD!
Braised dried seafood in brown sauce,Loong Yuen, Hoilday Inn Golden Mile
By Liana Cafolla
I
f it’s a good meal you’re looking for, you are in the right city. Hong Kong overflows with eating options, from simple street-level dai pai dongs to fine dining in restaurants inside of some of world’s tallest buildings. The sheer plethora of choices available can make choosing where to go a headache. Here, we compile a selection of favorites, each specializing in a different type of cuisine.
Loong Yuen Hong Kong’s culinary heritage is firmly entrenched in Cantonese cuisine. One much-loved stalwart of this tradition is Loong Yuen restaurant, located in the Holiday Inn Golden Mile in the heart of Tsim Sha Tsui. Loong Yuen is renowned for its excellent service and great food, and also offers tailor made menus for special occasions. The selection of dishes includes a wide selection of dim sum – the small, mouthful-sized delicacies that are a specialty of Cantonese cooking. Favorites include
2
steamed fresh jumbo shrimp dumplings, steamed pork and shrimp dumplings with crab roe, steamed barbecued pork bun and steamed rice four rolls with shrimp. Other dishes include the Beijing staple, roast Peking duck, shrimps with chili and garlic sauce, king prawns with black bean sauce and steamed fresh whole garoupa. The menu changes to reflect the seasonal availability of ingredients. The restaurant’s prices are set at mid-range to ensure affordability and attract a diverse clientele, with seats filled mostly by business people during the week and by family groups at weekends. The relaxed and
8 • 2011
At the other end of the global food spectrum is Kitchen, a modern bistro that offers a great Sunday brunch at an extra-large communal dining table and accompanied by free-flowing champagne. Located in the W hotel, the restaurant also offers an a la carte selection and special events for kids and wine lovers. Kitchen prides itself on its stylish and fun design and menu, which exemplify the W concept. The dishes on offer feature input from around the world and focus on giving a modern twist to all-time favorites, including roasted prime rib of beef, lamb leg, braised beef balls with roasted red pepper, roasted chorizo sausage and new potatoes, poached scallops with Japanese mustard dressing, drunken chicken with wolfberry, a Caesar salad station and a selection of oysters and seafood. Weekends and weekday evenings, Kitchen comes alive with groups of friends and families. At lunchtimes on weekdays, the vibe is more sedate as the clientele comprises mainly business executives. Interactive visuals are a key feature here, with food presented in artistically designed whimsical displays and chefs on hand to shuck your oysters. Guests can enjoy watching the live cooking stations and chatting with W chefs. The latest additions to the already-wide selection include fun treats such as freshly-popped corn, cotton candy and hot dogs. Another family-friendly innovation is the restaurant’s family day-themed Saturdays, when children can join in workshops hosted by QQ club and have fun at the Kinect for Xbox 360 Family Zone, as well as delving into Kinect-themed desserts. For older guests who enjoy wine, November 17 will see Steve Smith of Craggy Range Winery present his top wines at Kitchen, paired with a special five-course menu inspired by the game season in Europe, which
8 • 2011
includes pheasant, partridge, venison and wild boar, available for HK$888 per person. Kitchen, W Hong Kong, 1 Austin Road West, Kowloon Station, Kowloon, Hong Kong Tel: 3717 2222
www.w-hongkong.com
Café Renaissance and Lobby Lounge, Renaissance Harbourview Hotel Many Hong Kong hotels offer more than one eating venue inside their doors, a plus for guests who enjoy the service standard offered by a particular hotel. Such a hotel is the Renaissance Harbourview Hotel, which offers several restaurants including Café Renaissance which features an a la carte menu and an extensive international buffet, and Lobby Lounge, where guests can enjoy a range of cocktails and snacks in a stunningly lit space with spectacular harbor views. The Café Renaissance buffet is open for breakfast, lunch and dinner and includes favorites from both eastern and western dining traditions. The atmosphere here is bright and lively, an ideally energizing ambience for the Café’s business clientele, many of whom make the short trip from the nearby Hong Kong Convention and Exhibition Centre. They are faced with a tantalizing selection, which includes the Café’s famous fresh seafood platter with US half-shell oyster, poached prawn, chilled Canadian blue mussel, snow crab leg and deep sea whelk, among other items. The Hainanese chicken rice is another recommended specialty. Live cooking stations and Asian-themed sections are also on offer. The Café also serves a brunch menu at weekends with specially designed east-west dishes including eggs Benedict with barbecued pork. Until the end of September, the Café is offering a special family promotion. Each guest can bring one child aged 12 or under to eat for free at weekends. Back at the Lobby Lounge, guests are encouraged to kick back and enjoy the stunning views while listening to live music and enjoying a designer cocktail. The hotel’s signature cocktail is the ABSOLUT Bloody Mary, which was created by designer Kate Spade’s husband, Andy. Café Renaissance and Lobby Lounge, Renaissance Harbourview Hotel Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong. Tel: 3584 6831
www.RenaissanceHarbourviewHK.com
3
Grissini, Grand Hyatt
Grissini Italian cuisine is a perennial favorite around the world, and Hong Kong is no exception. Like Chinese cuisine, Italian dishes and their main ingredients vary by region, offering many more choices to food lovers. One restaurant that has long enjoyed a sterling reputation for fine Italian food is Grissini (the name means ‘bread sticks’), which is set in a light and airy space inside the city’s Grand Hyatt hotel in Wan Chai. The restaurant serves lunch, dinner and Sunday brunch. The culinary influence behind the creations of Chef Andrea Fraire, who has recently joined the restaurant, comes from Vicoforte, Piedmont. Before joining Grand Hyatt Hong Kong, Fraire was a sous chef in several Italian restaurants, and also worked in 2006 at the three-starred Michelin restaurant “French Laundry”, with Chef Thomas Keller, in Yountville, San Francisco in the US, as well as at “Arzak” in 2008, another three-starred Michelin restaurant in San Sebastian, Spain. Fraire says he feels very much at home at Grissini. “I like it very much because I feel like I am in Italy. I
4
like the kitchen as much as the restaurant. I am impressed by the products' quality here because we have about 90 percent of the ingredients imported directly from Italy to help ensure that our dishes are authentic." In the kitchen, his emphasis is on fresh food coupled with aesthetic presentation. “Seasonality is essential. I always prefer fresh food and quality of the season so that you don’t require complicated preparations and you can already enjoy the best of it. When I cook, I try to make the dish the best in both taste and presentation... so making each dish a feast for the eyes as well as for the palate.” Grissini’s specialties are pasta, and fish dishes, he says, especially ravioli and tagliatelle from his native Piedmont, and cod and sea bass sourced from the Mediterranean sea. Grissini, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong Tel: 2588 1234
http://hongkong.grand.hyatt.com
8 • 2011
Dan Ryan’s
Dan Ryan’s Chicago Grill Dan Ryan’s Chicago Grill is a name that is synonymous with classic American cuisine. The restaurant has three outlets in Hong Kong plus one outlet each in Taiwan and Singapore, and is part of the Windy City Group, which also includes Amaroni’s, Union Bar and Grille, METropolitan Café and An-tico, all of which operate under the watchful eye of director and CEO Michael Nardozza. Perhaps the best known member of the group is Dan Ryan’s, whose menu offers a range of favorites that have remained unchanged for many years, explains Nardozza, who lists the top-sellers as “BBQ ribs, chicken, hamburgers, Caesar salads. Carrot cake, believe it or not, is one of biggest selling desserts.” The secret is finding good suppliers of quality ingredients, and using a tried-and-tested recipe, and then sticking to them, he says. “We have used the same ribs-supplier since we opened. We haven’t changed the recipe in over 20 years.” Other aspects of the restaurant, including its core clientele, also operate according to proven recipes. “We’ve never changed. We’ve always focused on the
8 • 2011
30 to 55-year-old consumer, educated, cosmopolitan, that will understand our pricing.” The restaurant does not offer promotions such as happy hour, preferring instead to increase the size of its drinks. A glass of wine at Dan Ryan’s measures 8 oz – a full one-third of a bottle, double the size of many competitors. Nardozza, who came to Hong Kong in 1990, knows his customers well. Personal service, US-style, is part of the package, and frequent diners can expect to be offered a free drink from time to time. That kind of treatment brings customers back, often in a different guise. On weekdays, Dan Ryan’s is usually filled with business clients, but those same customers often return at weekends with their families. Over time, those children return as customers, testament to the restaurant’s timeless appeal. “In our restaurants, we have pictures sent in by parents of [their] kids. Then the kids come back and say, ‘that’s me when I was 12 years’ old.’” Dan Ryan’s Chicago Grill: Pacific Place, Ocean Terminal and Festival Walk
www.windy-city.com.hk
5
Sebastien Allano, Four Sensons
Wine pairing at the Four Seasons Sebastien Allano, head sommelier at the Four Seasons Hong Kong, describes his job managing the hotel’s 1,200 wine labels as a passion rather than a job. It’s an ongoing, interactive role that teaches him as much as he imparts, he says. “I share my knowledge, but I also get a lot from staff and some of the guests to reinforce my knowledge.” As well as managing the vast and constantlyevolving wine list, which his updated daily, Allano is also responsible for maintaining the hotel’s 10,000bottle cellar. Most visibly, he advises guests on wine pairings. He starts by asking if the guest prefers red or white, and which wine regions are their favorites. If a guest has ordered, say, a rich meat dish from the hotel’s Caprice menu, he selects three different regions that offer wines that match such a dish – Alsace, Rhine or chardonnay from Burgundy. If the
6
meat is slightly sweet, he may recommend a red wine with a slight tanning. He may then offer tastings so that the guest can sample his recommendations before ordering. “Many dishes in France are made to pair with wines from the same region, because they don’t travel far,” he explains. Creamy, rich dishes synonymous with French cuisine need some tannin to give a little dryness and result in a good balance, he says. With raw seafood, acidity is needed, so as not to overpower the dish, and to give freshness. Ultimately, Allano aims to make his guests happy. “For me, it’s more important to find the wine that the guest will like and to match the dish than to find the best match that the guest doesn’t like. That’s the main point of wine, actually: enjoying it.” Four Seasons, 8 Finance Street, Central, Hong Kong Tel: 3196 8888
www.fourseasons.com/hongkong
8 • 2011
US Wines Sales Grow Leaps and Bounds By Liana Cafolla
Photo courtesy of California Vintage
H
ong Kong’s wine industry is on an upward growth trend. As consumers here become increasingly appreciative of the pleasures of wine – both for drinking and for investment – wine companies from around the globe have not been slow to move into the territory. As China’s taste buds also awaken to the nuances of wine-drinking, Hong Kong’s next-door-neighbor status is also bearing fruit for wine importers who re-export their products to Mainland China. Hong Kong’s wine-hub status was already confirmed when the SAR government sparked even more growth in February 2008 by cutting excise duty on liquor with an alcohol content of less than 30 percent from 40 percent to zero. As the alcohol content in wine is typically less than 14 percent, wine merchants have seen sales increase substantially. Auction house Acker Merrall & Condit (Asia) ltd says that Hong Kong has now overtaken New York as the world’s largest wine auction centre.
Positioning of US wines US wine imports into Hong Kong reached a record high of US$46 million in 2010, or 3.6 million liters, up 15 percent on 2009, according to the USDA Foreign Agricultural Service. That compares with total global wine imports into Hong Kong of US$858 million, or 37 million liters, the same year – an impressive increase of 75 percent on 2009. The US is now the fourth biggest exporter of wines into Hong Kong, behind France, the UK and Australia. Hong Kong has become the
8
“Wine is constant proof that God loves us and loves to see us happy.” - Benjamin Franklin third-biggest market for US wines after Canada and the UK – a phenomenal rise – given that it was just the 15th largest market for the US in 2007. The USDA says that American wines are perceived in Hong Kong as quality, affordably priced products. Their positioning has been helped by a weakened US dollar and by the strong promotional efforts of the US Agricultural Trade Office, the US Wine Institute and individual American wine distributors. The Wine Institute of California has a representative office here to help its members market their wines in Hong Kong and Macau. Competition, however, is fierce. Other wine-exporting countries are also increasing their exports to Hong Kong as demand increases, and aggressive international competition partly explains why the growth of US wine imports to Hong Kong dropped from a remarkable 135 percent in 2009 to 15 percent last year. France has long been the dominant wine exporter in Hong Kong, and accounted for 54 percent of non-re-exported wines into Hong Kong in 2009, and 29 percent of total imports in 2010. But the ever-increasing level of wine appreciation means that the pie is also growing. Hong Kong wine drinkers are expanding their range of favorite wines to include New World wines, encompassing those from the US, which compare favorably with old world wines on price. That’s all good news for American wine businesses in Hong Kong. Two of the most prominent companies are Golden Gate Wines, which imports wines into Hong Kong from California, and Crown Wine Cellars, a fine wine club and wine-cellaring company that was set
8 • 2011
up in Hong Kong in 2002, and which also offers cellaring in Beijing and Shanghai. They are joined by California Vintage (see box), a recent arrival on the retail scene. Gregory De’Eb, general manager of Crown Wine Cellars, estimates that about 2-3 percent of all the fine wines stored by the company are American wines, mainly from Napa. He says that many top American wines compete favorably with French stalwarts on quality and price. “The top end wines are always recognized as among the best in the world by the serious, and knowledgeable, fine wine collectors,” says De’Eb. “Certainly the most acknowledged US wines such as Harlan Estate and Screaming Eagle are on a par with the great French wines both on a quality and price level. Many others such as Heitz, Montelena, Araujo, Colgin and Cakebread [...] are of outstanding quality but with lower prices than their French competition.” Debra Meiburg, a Master of Wine who writes a popular weekly wine column for the South China Morning Post, observes that young people in Hong Kong are finally cozying up to California wines. “Many Asian tasters began with French wine styles, they found some California wines audacious and buxom,” Meiburg says. “This is no longer the case! France is increasingly producing robust, full-flavored wines and California is increasingly focused on elegant restraint.” “Though Asia has almost single-minded pursued French wines, especially Bordeaux, the markets are beginning to mature and with maturity will come a broader Debra Meiburg outlook beyond the 10-20 French fine wine brands dominating the news at the moment,” she says. Technical advances and increased vineyard knowledge in the past 20 years has raised the standard of winemaking everywhere. This means New World wines now offer many good choices to Asian consum-
ers, according to Meiburg. “New world wines are most definitely suited for the local palate! The trick is to sort out which wines pair best with our favorite cuisines,” she says. “If the wine market is to grow and remain sustainable, wine must become integrated into our local eating culture.” Toby Marion is founder and co-owner of Golden Gate Wine, the largest US wine company in the region, which imports and distributes wines from California, Oregon and Washington. He agrees that US wines are very well positioned compared with French wines. “We have very good quality but at [the top end], we’re much cheaper.” In addition, American wines benefit from the familiarity of locals with the US. “Lots of Hong Kong people know the States, and even Napa.” He says impressions about US wines could be improved. “There is a feeling that American wines are good, but they’re over-priced. That’s not true, but it’s the perception,” Marion says.
Marketing tools To counter such perceptions, Golden Gate Wine organizes about 45 events a year to promote its stable of about 80 American wine brands. The events include trade lunches, wine tastings, wine dinners and participating in fairs. One of the company’s best known wines is Inglenook, owned by film-maker Francis Ford Coppola, who hired a French wine maker to make a European-style wine. Golden Gate represents the brand in Hong Kong. As well as electronic mailings to his 4,000-strong database, Marion also uses his company website and social media like Facebook, and is considering using Twitter. “We have a ‘fine wine’ club, which is very successful, and we do a lot of corporate events,” Marion says. Golden Gate Wine also has a presence on the Mainland, where it partners with another wine company in Beijing and Shanghai. “Our re-exports are 15 percent of our total business,” between China and Macau, says Marion. In total, Hong Kong re-exports about 19 percent of
Red, or White? Debra Meiburg, Master of Wine, says it’s always an interesting puzzle to untangle why Asians prefer red wines to white. No one knows for sure why, but throughout Asia, red wine is seen as healthy, lucky, auspicious and appropriately expensive. White wine falls into a category somewhat like sparkling wines – fun to sip, but not taken too seriously – whereas red wine is somehow viewed as “real wine”
8 • 2011
9
Wine & Spirits its wine imports, with the remainder consumed locally. Much of these re-exports are headed to Mainland China, aided by the Hong Kong’s government’s signing of an agreement with the Chinese Customs to facilitate exports of wines to the Mainland. The new measures came into effect on a trial basis in Shenzhen early this year. The Mainland is a hugely attractive market but operating there is not easy, comments Toby Marion Marion. “We’re working on developing both Mainland China and Macau all the time, but doing business in China is always difficult.” Wine merchants face difficulties in Hong Kong, too, he says. The number of distributors has multiplied to around 600 now, and the retail market is very hard to break into. “A few operators control the market,” Marion says. “It’s difficult to get shelf space in Hong Kong.”
Brand recognition American wines have some way to go to achieve the brand recognition of other wine-producing countries, according to De’Eb. “The public appear not to have sufficient knowledge about US wines,” he says. “They also do not have a clear image of US wines – i.e., are they competition to France or Chile?” “Both issues are damaging but the latter is the more serious. Wine is a luxury brand just like cars or watches. If your branding is not good, the product will not sell irrespective of its quality,” De’Eb says. “The US appears afraid to promote its ‘first growth’ superior wines to create a fine wine image for fear of offending the lesser well-known wines. Until this is done, the public’s reaction [or] confusion is to be expected.” De’Eb is about to launch a US fine-wine lunch along with 14 other fine-wine collectors, with the proviso that no wine served can be less than 20 years old. American wine merchants could take a leaf from the book of the market-leader, France, to promote US wines and develop the market, suggests De’Eb. “The French allow their great ‘first growth’ wines to lead the charge while the lesser-known and acknowledged wines follow as a cheaper alternative to the greats. If the US industry can learn from the French and use these acknowledged fine wines to create a ‘halo effect’ after which all the less-acknowledged wines can follow, then the US wine makers can look forward to some good years ahead.” Meiburg observes that Bordelais producers must
10
be careful not to make Asia look foolish. “I know we are reaching unsupportable heights when collectors begin to ask me not when they should drink their wines, but when they should sell them,” Meiburg says. “Although wine is a tradable commodity, it should be viewed first-and-foremost as one of life’s greatest pleasures, not a balance sheet item.”
Golden Gate Wine 1006, Tai Yau Building, 181 Johnston Road, Wanchai, Hong Kong
About Wine and Spirits / Company Activity Golden Gate Wine is Hong Kong’s premier importer of California, Oregon and Washington fine American wines. The company imports over 70 brands and 350 handcrafted wines from innovative and often family-owned wineries. Many consistently win high ratings and critical acclaim from trade publications such as Wine Spectator, Wine Enthusiast, The Wine Advocate and Decanter. Golden Gate Wine offers a Fine Wine Club, direct delivery to corporate and private clients, supplies major hotels, restaurants and clubs, and organizes a wide variety of wine tasting events.
Where to start According to Meiburg, the possibilities for California wines are immense. “Having grown up in Sonoma County, I must wave the flag for Sonoma County’s top-class Pinot Noirs. Sonoma County is sandwiched between the Pacific Ocean and warmer Napa County, so the wines from Sonoma County tend to be lighter, cooler-climate styled wines, such as sparkling wine, Pinot Noir and Chardonnay,” she explains. “An exception is Sonoma County’s Dry Creek Valley, which is widely regarded as the finest producer of California’s favorite variety, Zinfandel.” “Though a great range of wines styles are produced in both counties, Napa has established itself as one of the world’s great producers of Cabernet Sauvignon blends along the lines of Bordeaux,” she sums up.
Wine by the glass One company that has chosen an innovative way to introduce dozens of wines direct to consumers is California Vintage, which opened in Hong Kong just over a year ago. Its flagship store on Wyndham Street is its first wine bar in Asia and the company has plans to expand its network in the region to over 20 outlets in five years. In Hong Kong, California Vintage offers about 80 California wines by the glass, along with a selection of tasty snacks. All the wines come from familyowned partner wineries, allowing smaller brands to gain recognition among customers. Customers buy a pre-paid smartcard and can then serve Susan Darwin themselves a taste, half glass or a full glass from the attractive wine dispensers displayed around the bar. iPad menus offer full information about the wines, which are also for sale by the bottle. Prices per glass range from HK$36 up to HK$348 for premium wines. The wine sales are supplemented by a range of events such as wine classes, food and wine pairings and wine tastings. In an earlier interview, Susan Darwin, chief branding officer of California Vintage, says that California wines remain largely unknown to consumers outside of the US. “Internationally, California wines are perhaps one of the least understood,” she says.
8 • 2011
Product: Wine Tel: (852) 2891 8181 Fax: (852) 2891 8608 Email: sales@goldengatewine.com Contact Person: Toby Marion, Eileen Marion, Tracy Cheung
www.goldengatewine.com
CV2010SG_Sept_pr0018.indd 1
06/09/2010 13:03:48 PM
Wine & Dine AN-TICO Enoteca . Pizzeria
Crystal Lotus Restaurant
L504, Level 5, The ONE, 100 Nathan Road, Tsim Sha Tsui, Kowloon
Hong Kong Disneyland Hotel
About The Restaurant AN-TICO is an exciting Italian dining concept inspired by the popular enotecas and pizzerias of Italy. AN-TICO is an updated version of a turn-of-the-century Italian design, complete with black and white marble floors, authentic New York “subway” tiles and an antique bronzed tin ceiling. Comfortable vintage oak booths, 1920’s style custom light fixtures and solid wood floors give the dining room a strong and unmistakable Italian character. The exhibition kitchen shows how authentic Neapolitan pizza, fresh pasta and risotto are made to order. Enjoy a Quartino of Italian wine as the kitchen freshly prepares your order. For the time being, AN-TICO can accommodate 20 to 30 guests for private indoor events. Cuisine: Italian Average Food Cost: HK$100 – HK$150 per person Opening Hours: Mon – Thu, Sun & PH 12:00 – 23:00 Fri, Sat & Holiday’s Eve 12:00 – 24:00
www.AN-TICO.com
For Reservation Tel: (852) 2760 0988 Fax: (852) 2891 9922 E-mail: info@windy-city.com.hk
Kudos About The Restaurant
8 Leighton Road, Causeway Bay
Disney's Exclusive Food & Wine The Crystal Lotus, Hong Kong Disneyland Hotel's Chinese restaurant, immerses you in a sensory feast – with the entire interior themed around the five Chinese elements and lotus flowers – before taking you on a culinary journey of the finest food and wine. Take your pick from authentic Chinese dishes overseen by executive chef Leung Shu Wah and exclusive Disney dim sum, including the award-winning "Twin Fish Dumplings in Lotus Pond", which really does taste as good as it looks. What's more, a carefully compiled drinks menu featuring some of the finest American and French wines will satisfy the most sophisticated palates. Award-winning food created by master chefs, international wine to wash it down with and the most breathtaking surroundings… Your tastes buds are in for a truly magical time!
About The Restaurant Celebrate Your Day and Night at Kudos Kudos – the contemporary main dining feature of the Crowne Plaza Hong Kong Causeway Bay – is thoughtfully designed to provide just the right mix of style, comfort and convenience to allow you to mingle with friends or business associates around a wide variety of dishes from our daily buffets and the tailored business set lunch. Besides the ever-popular items, our talented chefs strive to give your dining experience that extra special personal touch by offering the interactive live culinary performances in the open kitchen. Just make sure you come hungry so you can fully appreciate the diverse range of international delicacies on offer. Cuisine: Chinese Average Food Cost: >HK$200 per person Opening Hours (from now till September 30, 2011): Monday – Friday 07:00 a.m. – 10:30 a.m. 12:00 p.m. – 14:30 p.m. 18:00 p.m. – 22:30 p.m. Saturday – Sunday & Public Holiday 07:00 a.m. – 10:30 a.m. 11:00 a.m. – 15:00 p.m. 18:00 p.m. – 22:30 p.m.
Cuisine: Hotel Restaurant / All-day dining Average Food Cost: Lunch HK$168 up / Dinner HK$328 up Opening Hours: 6:30am - 00:00mn
For Reservation
www.cphongkong.com 12
Tel: (852) 3980 3000 E-mail: kudos@cphongkong.com
www.hongkongdisneyland.com 8 • 2011
8 • 2011
For Reservation Tel: (852) 3510 6000
13
Wine & Dine Summer Wine Rally at the Bay
Pierside Bar & Restaurant
The Repulse Bay, 109 Repulse Bay Road, Hong Kong
Date : Friday, 16 September 2011 Time : 7:00 pm to 10:00 pm Venue: The Marquee and Spices Terrace
Upper lobby, Towers Wings, The Royal Pacific Hotel & Towers, 33 Canton Road, China Hong Kong City, Tsimshatsui, Kowloon, Hong Kong
About The Event
About The Restaurant
Nothing says “summer” like garden parties, live jazz music and a glass of crisp white or sultry red wine. With all these ingredients in perfect proportions, The Repulse Bay Wine Rally is the event to be at this season! Mingle with like-minded wine lovers at this gathering in the garden to savour a rich variety of wines from the old and new worlds, while indulging in a bountiful spread of culinary delights, including freshly shucked oysters. Participating wine merchants include: ASC Fine Wines representing California, Australia and New Zealand; Altaya Wines Limited representing France (Loire Valley, Burgundy) and Austria; Maxxium Hong Kong and Ponti Trading Limited representing France (Bordeaux, Languedoc and Rhone Valley, Alsace, respectively) and South Africa; MDH HK Limited representing Spain, Chile and Argentina; and Valdivia Limited representing Italy.
Alfresco dining with enthralling panoramic views of the Victoria Harbour can be savoured at Pierside Bar & Restaurant, a two-level stylish bar and restaurant offering a heady mix a heady mix of chic cocktails, champagnes, wines and inventive bar food. Exquisite dishes fusing different culinary pleasures can be matched with the wine our sommeliers recommend. Pierside Bar & Restaurant’s culinary offerings include a semi-buffet lunch with delectable appetizers and dessert spread, and a BBQ galore dinner with juicy meats and seafood, complemented by unlimited serving of soft drinks, house wine and selected beer.
Price : $398 net per person including one complimentary wine glass gift set if booked in advance $60 net for wine glass gift set for tickets purchased at the entrance Dress code : Smart casual
Cuisine: Western Average Food Cost: HK$150 – HK$230 Opening Hours: Monday – Thursday 12:00 noon – 1:00 a.m. Friday & Public Holiday Eve 12:00 noon – 2:00 a.m. Saturday 4:00 p.m. – 2:00 a.m. Sunday & Public Holiday 4:00 p.m. – 1:00 a.m.
www.royalpacific.com.hk
For Reservation Contact Person: Jason Chan Tel: (852) 2738 2398 E-mail: pierside@royalpacific.com.hk
The Repulse Bay Beer Rally The Repulse Bay, 109 Repulse Bay Road, Hong Kong
About The Event The coolest event this hot season, The Repulse Bay Beer Rally combines a free flow of chilled beers with a sizzling hot barbeque food to create a great night out for family and friends. Tap into your inner beer connoisseur and rediscover one of the world’s oldest and most beloved beverages. Sip and experience everything from wheat beer, barley malt and stout to Flemish red! Participating beer partners include Solar Max Limited, providing draught beers from Australia, Ireland and Czech Republic; Heineken Hong Kong Limited, providing draught beers from Austria, Singapore and England; and San Miguel Brewery Hong Kong Limited, providing draught beers from Belgium and Germany.
Date : Friday, 30 September 2011 Time : 7:00 pm to 10:00 pm Venue: The Marquee and Spices Terrace Price : $398 net per person Dress code : Smart casual
www.therepulsebay.com 16
For Reservation Tel: (852) 2292 2822 E-mail: verandahtrb@peninsula.com
8 • 2011
8 • 2011
17
Wine & Dine Hugo’s
Living Room
Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong
6/F, W Hong Kong, No 1 Austin Road West, Kowloon Station, Kowloon
About The Restaurant With an extraordinary selection of the best champagnes under soaring nine-metre ceilings, a surprising and colorful mural on the upper reaches of the space and plush seating with a stylish private room offer equal doses of art and comfort, Living Room at W Hong Kong provides a sexy and chic space for those who want to see and be seen. What’s more? Wine-Derlust Wednesdays at Living Room provide excellent value for the sophisticated gourmet palate, with wide varieties of wine, a lavish selection of lovingly laid-out cheese, finest fresh sliced cold cuts and wonderful terrine and pates. It not only offers an ultimate sensory experience for the fanatics, but also serves as a platform for the beginners to discover and understand the world of wine and cheese. Starting from 8pm to 10:30pm on every Wednesday, Wine-Derlust is priced at HK$238 per person. Cuisine: Bar - Wine and Cheese Average Food Cost: HK$238 per person Opening Hours: Monday – Sunday 08:00am – 01:00 am Wine-Derlust Wednesday 08:00pm – 10:30pm
www.w-hongkong.com
For Reservation Tel: (852) 3717 2222 E-mail: livingroom.hk@whotels.com Book online at eatdrinkandmore.com
Osteria Ristorante Italiano About The Restaurant
M/F, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui, Kowloon
Hugo’s, located on the lobby level of Hyatt Regency Hong Kong, Tsim Sha Tsui, is a classic European fine dining restaurant serving traditional Western cuisine, focusing on authentic recipes prepared using only the finest ingredients available. Table-side cooking is the hallmark of this iconic restaurant. The restaurant offers the very best of European cuisine under the auspices of its fictional Bavarian host and namesake, Hugo Ludwig Wilhelm von Gluckenstein. Armed with an impressive array of traditional serving apparatus, including walnut wood Christofle hors d’oeuvres trolleys from the 1960s, Hugo’s revives the craft of table-side preparation for dishes such as Caesar Salad, Lobster Bisque, Steak Tartare, Cherries Jubilee and Cafe Diablo. Roast Black Angus Rib of Beef, served from the Christofle carving wagon, is also the signature dish of Hugo’s. Diners may also host their privatised events or experience the exquisite Chef’s Table in the 12-seat private dining room. Cuisine: European Average Food Cost: HK$300 – HK$800 Opening Hours: Lunch: 12:00 noon – 2:30pm (Monday – Friday), 12:00 noon – 3:00pm (Sunday) Dinner: 6:30pm – 11:00pm daily
hongkong.tsimshatsui.hyatt.com 14
About The Restaurant Savour the taste of Italy at Osteria Ristorante Italiano The dining experience at Osteria begins the moment a guest steps inside the contemporary setting of this restaurant. On the culinary front, timeless specialties are what Osteria is all about, and the richly enticing menu remains true to Italian heritage. The menu boasts a number of signature dishes skillfully prepared by head chef Paolo Federici, such as real Italian-style pizza, fresh homemade pastas and gelato, various kinds of classic risotto, tiramisu and other traditional desserts. For a sampling of traditional Italian dishes at great value, Osteria’s three-course business lunch begins with a mouthwatering appetizer buffet, followed by an à la carte entrée, dessert and a glass of wine, beer or soft drink. Available Monday to Friday, it is priced at HK$218 plus 10% service charge. For an authentic Italian experience, come to Osteria Ristorante Italiano! Cuisine: Italian Average Food Cost: HK$250 Opening Hours: Monday to Saturday 12:00pm – 3:00pm & 6:00pm – 11:30pm Sunday 6:00pm – 11:30pm
For Reservation Tel: (852) 3721 7733, Paul Lau, Restaurant Manager E-mail: hongkong.tsimshatsui@hyatt.com
www.holidayinn.com/hongkong-gldn 8 • 2011
8 • 2011
For Reservation Tel: (852) 2315 1010 Fax: (852) 2366 6221 E-mail: osteria@goldenmile.com
15