biz.hk Feb 2013 Supplement by The American Chamber of Commerce in Hong Kong

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Over 500 pages in three major sections, including a complete guide to chamber services, corporate sponsors and AmCham Charitable Foundation. This directory lists over 1,800 members from over 700 companies and organizations. ISBN 978-962-7422-18-1

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carved meats such as ham, Beef Wellington, prime rib and veal and, of course, the highest quality made-toorder pastas and sauces including squid ink and truffle. The addition of menu ordering probably makes this a unique buffet brunch experience of its kind in Hong Kong. The excellent seared foie gras, cooked while you wait, is a highlight. There’s also a station especially for children. The arrival of a new head chef at Nicholini’s late last year was greeted with great fanfare. Alex Bignotti was born in Milan and has also worked in the UK for the likes of Gordon Ramsay at his Royal Hospital Road restaurant in London at the time it was awarded a third Michelin star. Recently, he spent five years in India before coming to Hong Kong. In the great Italian tradition, Bignotti learnt to cook in the family home – especially from his father, who would often wake him in the early hours to travel around Italy seeking the best produce to bring to the family table. The following is an interview with Nicholini’s Chef de Cuisine Alex Bignotti:

CLASSIC GRANDEUR AND SENSATIONAL CUISINE

ften referred to as “the best Italian restaurant outside Italy,” Nicholini’s at Conrad Hong Kong in Pacific Place, Admiralty, specializes in northern Italian cuisine. With its extensive wine cellar and comprehensive choice of fine food, it’s no surprise the award-winning restaurant has been voted ‘One of the World’s Best Italian Restaurants Abroad’ by Commissione Centrale, Italy - not to mention acknowledged with Michelin Four Forks. While enjoying magnificent views over Victoria Harbour, diners can observe the hustle and bustle from Nicholini’s in a setting that is of

refined and elegant classic grandeur with tables set far enough apart to allow privacy. The sensational food experience begins with the fresh, warm bread which includes such delights as olive bread and squid ink brioche often served with truffle butter. Superlative starters include firm, sweet scallops served three ways: one topped with a slither of seared fois gras; another with avocado mousse and shaved truffle; and a third wrapped in bacon atop pumpkin puree and a slice of courgette. Main courses feature an award-winning lobster pasta, while desserts include the restaurant's legendary Tiramisu.

Nicholini’s is popular at lunchtimes with a discerning business set and evening bookings are basically mandatory, while the popular Sunday brunch is a different story. Known as Brunch on the Eighth because that’s the floor on which the restaurant and the hotel’s brasserie are located – and the brunch buffet is set up between the two – it continues to receive rave reviews among diners loyal and new. Offering unlimited sparkling wine and ‘food stations’ groaning with an eye-popping selection of fare that includes everything from appetizers of fresh fruit, cold cuts, smoked salmon, a stunning choice of seafood, Beef Tartare and dips such as hummus, to

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biz.hk: What does fine dining mean to you, especially in the context of Italian cuisine? Bignotti: Fine dining is composed of various important elements including service, atmosphere, great food made with fresh ingredients coming from that particular country of origin. For example a good Italian fine dining restaurant should have a wide selection of Italian wine and cheese, an Italian chef and most importantly a well balanced menu of authentic Italian dishes. biz.hk: You have lived and worked in a number of places including Europe and India and now Hong Kong, what are the biggest differences in terms of gastronomy? Bignotti: Working as a chef in Hong Kong is easier than in other places because of easy access to quality ingredients from around the world, well-trained staff and guests’ acceptance of new

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dishes. All these allow me to develop dishes and menus with creativity and flexibility. biz.hk: What influences your menu and your selection of produce? Bignotti: I always try to select the best and freshest ingredients available, therefore I use a lot of local produce in my menu. At the same time, I believe imported cheeses, oils, cured meats (such as parma ham and salami) and balsamico are still necessary to deliver the authentic taste of Italy. Therefore, balancing the use of local produce and imported ingredients is very important. biz.hk: What’s the single most valuable lesson about cooking you learned from your father? Bignotti: My father is not a chef but he loves to cook. When I was very young, around 5 or 6, he used to wake me up early in the morning every Sunday or Monday and we would travel hundreds of kilometers to buy a bottle of olive oil, a piece of cheese or ham from a specific region. The most valuable but simple rule I learnt from him was: choosing the best ingredients available in the market. biz.hk: What’s the secret of making a good risotto? Can you tell us about your signature risotto dish (Passito di Pantelleria in risotto, red Sicilian prawn carpaccio, chives)? Bignotti: To make a perfect risotto, you have to follow few important rules. First, make sure the stock you are using is boiling. Second, add the stock little by little so that you can control the cooking time to perfection. Third, add the parmesan, butter or the herbs in the last moment called “mantecatura” to give the risotto a creamy texture. When I was flying from the Maldives to Hong Kong for the interview, I suddenly missed the taste of Sicilian red prawn because it’s difficult to get fresh Sicilian red prawns in the Maldives. In Italy it’s a common ingredient and I was thinking of new ways to use them. Therefore on the flight I came up with a prawn carpaccio on top of a risotto cooked with stock of the

Alex Bignotti

prawn heads (because the heads are the tastiest part). I had never tried it before, but I could feel that it was going to be successful. biz.hk: What’s your latest favorite dish? What inspire you to create this dish? Bignotti: We just added “Porcini mushroom risotto with fontina cheese” to Nicholini’s menu, and it has been receiving very good feedbacks from guests. I was trying to add a richer taste to risotto and after few trials I found that fontina cheese was the best partner for the Porcini. biz.hk: Tell us about your favorite Italian ingredients? Bignotti: I love Bottarga; I can’t stay a day without eating a bowl of pasta with Bottarga. biz.hk: What are your top three recommendations (not-to-miss) for Sunday Brunch at Nicholini’s? Bignotti: Our Sunday Brunch serves a wide selection of dishes including appetizers, cold cuts, carved meats, live pasta cooking station, foie gras cooking station, desserts and more. Guests can also pick one main course from our Sunday Brunch menu. I would suggest lasagna, and ravioli from pasta station; Wagyu Prime Rib from carving station; and pan-fried foie gras.

A BITE OF THE BIG APPLE AT EASTER

sk any American expat what they miss about food back home and chances are they’ll say a wellcooked burger and fries and a really good sandwich. That’s what The Langham, Hong Kong in Tsim Sha Tsui aims to offer diners at its Main St. Deli.

Located a couple of blocks inland from the harbor, just a few minutes’ walk from the Star Ferry and nearby Harbour City shopping mall, the hotel takes pride in the fact that it was first to open an authentic New York-style delicatessen in Hong Kong around 12 years ago. Inspired by the famous 2nd Avenue Deli in

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New York, Main St. Deli serves delicious and nutritious sweet and savory generously portioned snacks and meals including nostalgic deli favorites pastrami on rye, hot corned beef brisket, knishes, bagels, chicken broth with matzoh balls and a delectable New York cheesecake. The extensive menu also includes such delights as juicy char-grilled burgers, eggs Benedict, Rib-eye steak, black cod, Brooklyn salad, while its signature Reuben sandwiches with sweet potato fries on the side are a big hit with diners. The deli’s buzzing atmosphere attracts a lively crowd eager to take a bite of the Big Apple in Hong Kong. There’s also a takeaway menu for those who want to enjoy the deli’s scrumptious comfort food but can’t tear themselves away from their desks. During the Easter holidays, The Langham, Hong Kong will be hosting a number of events and activities including a visit of the Easter Bunny and the opportunity for children to decorate their own Easter eggs. The four restaurants will feature themed food and fun for families: L’Eclipse will be offering a special Easter lunch, afternoon tea and dinner buffet from Friday, March 29 to Monday, April 1. Alongside the extensive array of international delicacies will be classic Easter fare such as hot cross buns and delicious chocolate desserts. Especially for children, there will be a mini-buffet serving mini waffles, hot dogs and sweets. Also, The Bostonian steak and seafood restaurant will be serving a lavish menu for the Easter holiday period. Prepared by Executive Chef, Mark Bannon, the semi-buffet lunch will include appetizers such as oysters, lobster, sushi and foie gras, and an impressive choice of main courses and desserts. The dedicated Kids Corner will once again be set up and will feature favorites such as mini burgers, hotdogs, fish fingers and pasta as well as sweet treats including chocolate eggs and an organic chocolate fountain. A special egg painting section will be set up for kids to showcase their creativity, exclusively on Sunday, March 31 during the brunch seating. In addition, the hotel’s elegant Palm Court area will offer Langham’s signature Tiffin Afternoon Tea over the four days with sumptuous sandwiches, delicate pastries and warm scones heaped with clotted cream and jam. Guests can select from the ‘Sleeping Beauty’ or ‘Beauty and the Beast’ tea sets for adults, while the ‘Prince and Princess Afternoon Tea Set’ will ensure young guests feel truly special and pampered.

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biz.hk speaks to The Langham, Hong Kong‘s Executive Chef Mark Bannon about Main St. Deli’s Easter menu: biz.hk: What has Main St. Deli got on its menu this Easter? Bannon: Easter is a very festive time at The Langham, and at Main St Deli, we have created ‘The Ultimate Sharing Platter’ for our guests. It features a scrumptious selection of appetizers including crispy mini crab cakes, buffalo wings, and onion rings. For the main course, diners can enjoy a series of mini burgers and salad, and to end the meal on a sweet note, we have cupcakes topped with chocolate eggs. biz.hk: What’s on offer from your takeaway menu (and what should customers take into account before ordering, especially at busy times such as Easter)? Bannon: We have a terrific takeaway menu ideal for gatherings with friends, family or work functions. Same day delivery is available for orders of up to 15 people and orders must be received before 11am, while 24 hours preparation time is required for parties of more than 15 people. biz.hk: Tell us about some of Main St. Deli’s signature dishes... Bannon: The Reuben Sandwich is one of our classics – it comprises corned beef, pastrami, turkey, sauerkraut and melted Swiss cheese on grilled rye bread, which reflects the authentic New York deli style. We also have corned beef or pastrami served on toasted light or dark rye bread with Russian dressing. And we are famous for our New York Cheesecakes due to the generous portions and rich flavor. All our signature dishes will be available on a la carte menu during the Easter period. biz.hk: Real cupcakes and shakes are something of a rarity in Hong Kong now as the style tends to be for something a bit more ‘fancy’, can you tell us about your cupcakes and shakes? Bannon: Hong Kong Tatler.com recently listed Main St. Deli’s milkshakes in their ‘Top 5 Milkshakes’ in Hong Kong. We have a variety of flavors including classic vanilla, Oreo cookie crunch, peanut butter, green tea, classic strawberry and classic chocolate. Cupcakes are also very popular for their petite portion size; flavors include vanilla, choco, choco-fluff, black & white, choco rocks and juicy raspberry.

place for special occasions and celebrations, which also offers private dining rooms. Named after Brittany’s famous delicacy, needless-to-say Belon’s specialty is seafood and includes an oyster bar. It’s also a first-rate grill and serves meat dishes such as a mouthwatering 12 oz Australian grade-five wagyu flat-iron steak. Belon’s Chef de Cuisine is Robby Setiawan who takes great pride in his work and can often be found greeting guests and enthusing about his latest culinary creations.

INDULGENCE ON A GRAND SCALE

hen it comes to luxury and exclusivity, the Banyan Tree Group has definitely mastered the art. Take its resort that’s part of the vast complex of Galaxy Macau: Banyan Tree Macau is the first high-rise urban resort on the island to feature private indoor relaxation pools in all its expansive suites, and the only luxury hotel with full-sized resort villas amidst their own gardens complete with a private swimming pool. Even though it’s located in the heart of bustling Cotai city just minutes from the airport, Taipa ferry terminal and also the heliport, the resort is an oasis of tranquility – a common theme of Banyan Tree resorts wherever they’re located. While everything is presented on a grand scale in this popular entertainment and gaming destination, the Banyan Tree’s priority is to deliver an indulgent experience intended to appeal to the most discerning guests with the sublime spa – Sanctuary for the Senses – and top-notch restaurants Saffron and Belon.

Saffron serves authentic Thai food in a chic and funky setting. The hybrid traditional-cumcontemporary decor features an abundance of warm wood, satin cushions and trendy colors, while the courteous staff offer knowledgeable explanations of the items on the menu. The food is elegantly presented with dishes that include Khong Wang Ruam, a selection of appetizers such as Deep-Fried Marinated Minced Prawn and Crab Cake, Fried Spiced Chicken Wrapped in Pandan Leaves, deliciously Crisp Rice Noodle Prawns and a Grilled Tender Chicken Breast Satay. Mains feature traditional spicy black and green pepper curry with succulent Pork Spare Ribs served with four different types of rice, while desserts include Thai favorites with a twist such as Mango Sticky Rice, Pandan Tapioca Pudding and Chilled Mixed Tropical Fruits served with homemade Coconut Ice Cream. By contrast, Belon’s design is glamorous and quirky with a unique charm. This aquatic themed restaurant with its lavish decor and furniture offers an eclectic kind of luxury that will raise a smile. It’s a

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biz.hk talks to Kanokwan Pungjaroenkijkul, aka Gina, Chef de Cuisine of Saffron, and Robby about their specialties: biz.hk: Saffron is Banyan Tree’s signature restaurant. What characteristics has Saffron Macau inherited from other Saffrons in the Banyan Tree family? Gina: Saffron is inspired by the art of traditional Thai cooking [and presents it] in a contemporary yet classically elegant setting. Saffron is a premium restaurant offering fine Thai cuisine complemented with the warm and graceful service distinctive of the renowned hospitality of Banyan Tree and Thailand. biz.hk: What are the unique features of modern Thai cuisine today? Gina: Western-style presentation combined with the elements of several Southeast Asian traditions such as the spiciness of Thai cuisine which is a well-known balance of three to four fundamental taste senses in each dish – sour, sweet, salty, and bitter. Detail and variety are of great significance in Thai food [today]. biz.hk: How does curry in Thai cuisine differ from, say, Malaysian or Indian? Gina: Thai curry uses fresh herbs and spices such as garlic, chilli, lemongrass, coriander root, coriander

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seeds and cumin and we reduce curry paste with coconut milk to create the fragrant smell [and flavor]; Indian curry uses a lot of dry spices such as cumin, cinnamon, star anise, bay leaves and cloves with coconut milk or cream; Malaysian curry features candlenuts and salam leaves for making rendang, and paste with coconut milk for fragrance in the cooking – it’s similar to Thai cuisine [in that respect]. biz.hk: Can you talk about the signature dishes of Belon – Korobuta Pork Belly and Lobster with Watermelon Kaffir? Robby: Our pork belly comes from Japan, the black pork kurobuta belly is then marinated with rock salt and Sichuan pepper, cooked at low temperature in a vacuum bag to ensure the meat is succulent. Our lobster watermelon dish combines the texture of slow-cooked Boston lobster and the crunchiness of watermelon with caramelized peanuts and lime leaves. biz.hk: How does Belon’s décor contribute to the dining experience? Robby: Belon’s underwater theme is intended to stimulate the senses. [We believe this enhances the dining experience, especially] when eating fresh oysters and other seafood as well our selection of premium meat. We hope it’s a comfortable yet elegant environment in which diners can feel at ease. The aim is to create an evocative underwater atmosphere that adds to our reputation as a premier dining establishment. biz.hk: What are your top recommendations for dinner and dessert at Belon? Robby: Currently, it’s lightly smoked tuna followed by a main course of the lobster water melon or flat-iron steak, then the chocolate palette.

western restaurant for fine dining. Why does Disney choose to have a fine dining venue in the park and resort? WC: Hong Kong Disneyland Resort continues to offer immersive, unique Disney experiences for all families, generations and ages from different regions all over the world. It’s our pursuit of excellence as well as variety of dining experiences that we offer to our different guest mix. Walt’s Cafe is a good choice for guests who are looking for western fine dining during their vacations or celebrations, while Crystal Lotus [for example] offers Chinese fine dining. We already offered Chinese food, quick service, character dining [where guests can eat with Mickey Mouse et al] and banquet service [and we wanted to create] an opportunity to meet guests needs with an a la carte table service.

A FINE FEAST FOR

DISNEY FANS

visit to Hong Kong’s Disneyland is a “dreamcome-true” for children and can be an enjoyable time for adults, too. The spectacular shows and numerous attractions and a chance to meet favorite Disney characters are magical, and a stay in the fairytale Disneyland Hotel is hard to beat. When it comes to eating out, the resort has numerous options, and they are not all quick service food outlets. Visitors to Disneyland and guests staying at the hotel might be surprised to discover the sophisticated Walt’s Cafe which offers fine dining in an elegant setting. This is no themed extravaganza featuring depictions of cartoon characters and other kitsch decor. While Walt’s Cafe pays homage to the icon himself with many images of him adorning the walls, the stylish interior exudes the ambience of a by-gone era with its cream-painted walls, dark wood furniture and fronded palms. As the Disney corporation is now so vast, it’s easy to overlook the fact that it all stemmed from one man’s vision and his passion for drawing. Walt’s Cafe offers an

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opportunity to reflect on this tradition with its 50 black and white photos, many of which show Walt Disney sitting at his drawing board where he first crafted the ideas for some of his muchloved and enduring characters. To enter Walt’s Cafe is to embrace a piece of history on many levels as the menu also often features dishes inspired by the era in which Walt Disney lived, in addition to contemporary cuisine and some Asian favorites. These include Australian rack of lamb and the wagyu beef burger which is cooked to perfection and served with a generous portion of freshly prepared salad and old-school fat chips that are crisp on the outside and fluffy in the middle. The pan-fried miso of cod is the cafe’s signature dish and is made with tasty cod from America, marinated in high quality miso from Japan and handpicked European herbs. The menu is changed regularly and has included such delights as tender chicken breast roulade filled with poached crab meat and served with papaya and mango salad in a light vinaigrette and pesto dressing, and a grilled seafood platter for two which includes generous portions of lobster, crabs legs, salmon,

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cod, scallops and squid. Walt’s Table is a “semi-buffet” where diners can choose from a selection of appetizers, salads and desserts to complement the main courses. At Walt’s Cafe, Red Martini cocktail made with vodka, raspberry, strawberry, cranberry and mango juices is particularly tempting. Whoever thinks Disneyland is just for kids should pay a visit to Walt’s Cafe for a serving of sophistication. biz.hk asks Wendy Chu, Director, Marketing and Cici Chiu, Manager, Food & Beverage Operations for Disneyland Hong Kong, about Walt's Cafe: biz.hk: Walt’s Cafe has been open for more than a year. Briefly, how is its positioning in the park and resort? WC: We are pleased to see the success of the transition from a lounge to this uniquely Disney dining experience. Walt’s Cafe offers an array of choices for our guests whether they're couples or big families of all age groups – it aims to cater for all tastes. biz.hk: Walt’s Cafe is Disney’s only

biz.hk: Walt’s Cafe is known for a few signature dishes – pan-fried miso of cod, and rosemary almond apple tart with creme brûlée ice cream. Can you describe some of their special features? CC: The pan-fried miso of cod is a light dish yet it has an intense flavor which is a fusion of Western and Asian flavors. The tenderness of the fish and the unique miso mix is a great combination that always receives compliments from our guests. The almond apple tart is what we call a 'comfort food'. It's an unforgettable dessert. biz.hk: Walt’s Cafe also has a set dinner menu. How often is that updated? CC: Walt’s Cafe Sunset Dinner is masterpiece from our chefs who only use fresh, seasonal ingredients, and the menu is changed two or three times a week. biz.hk: Will Walt’s Cafe be introducing a special menu for the Easter Holiday? CC: Yes, we plan to add new touches to the semi-buffet and hot dishes especially for the holiday season. I recommend guests try our Lobster Eggs Benedict or the Magical Soufflé with its mouthwatering combination of sweet and savory.

Richard Taffs

FISHY FUN IN A HOLIDAY HAVEN

t’s a relaxing and cozy environment that feels like a holiday resort. That’s what many customers of newly refurbished The Fish Bar on the seventh floor of the JW Marriott Hotel in Pacific Place have said about the venue. The informal restaurant is right next to the hotel’s swimming pool and the all-wood décor looks rather like a log cabin – albeit of the five-star hotel variety – and the waiting staff are brightly dressed which adds to the fun atmosphere. But, make no mistake: it’s the food that is the biggest attraction here. It’s a seafood lovers’ paradise as fresh fish from sustainable sources is the focus and the menu is simple but there is something for every taste, including a few non-seafood options. ‘Today’s Catch’ is chalked up on

blackboards dotted around the restaurant, and as well as a selection of fish and seafood, diners are also offered the choice of how they’d like it cooked, such as char-grilled, beer-battered or pan-fried. There are also several options of accompaniments including mashed potato (which is deliciously smooth and creamy), fries (chunky yet crispy on the outside) or baked potato. Knowledgeable staff can help you decide and will also introduce the daily specials and provide detailed information about the fish currently on the menu. As well as the catch of the day, there are favorite fish dishes such as crab cakes, chunky fish chowder, and a fish cioppino which is mouthwateringly rich with large chunks of shrimps, fish, and scallops. Clams and prawns are served in a wooden bucket and mussels come with toasted bread that's perfect for

dipping in the rich, creamy sauce. The good selection of oysters often includes white pearl oysters which are juicy and freshly shucked – as they should be. Fish is served with an exceptional homemade tartar sauce which is a perfect balance of a creamy and tangy texture. Dieters beware: the portions here are extremely generous – but also temptingly ‘moreish’. Diners who can find room for dessert can ask the waiter to bring the beautifully presented puddings, such as apple crumble tart with cream, to the table to look at before ordering. More from Richard Taffs, Director of Food and Beverage of JW Marriott, about The Fish Bar: biz.hk: The Fish Bar opened in 2004 and has been very successful and popular. What drives the refurbishment

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program and what are the new features in terms of décor and setting? Taffs: The refurbishment program, which includes the Fish Bar, new pool and pool bar/lounge in May, are all part of our continuous effort to further improve our products and services for our guests. The Fish Bar renovation allowed us to expand the open kitchen by relocating the bar to the poolside. It also includes extra seats in the restaurant, with additional fans; also menus and collateral have also been refreshed. biz.hk: When will the additional pool bar be opened? How does the new pool bar complement The Fish Bar? Taffs: The new purpose-built bar will open in May, giving us also the flexibility to cater for poolside events. The Fish Bar has always offered an excellent wine quality and value propositions. It is also

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a perfect place to sip an ice-cool beer or enjoy a themed happy hour at sunset by the pool and a wide range of modern and classic cocktails. Our new 60-seat terrace lounge will also provide an ideal venue for outdoor catering events. The new bar operation hours will be extended, enhancing the JW Pool experience from daytime boosters and smoothies to a full range of amenities creating an experience and feeling of a resort within the city. biz.hk: How does the alfresco environment serve and support the dining experience and how do you address the issue of heat and humidity in summer in Hong Kong? Taffs: The Fish Bar location on the 7th floor by the pool makes it the perfect venue for alfresco dining. It is like a little hidden gem and the wooden structure and interiors offer a casual sustain-

able environment that is simple but perfectly delivered. The views from the terrace offer diners a true picture of Hong Kong on the left, the greenery of the mid-level mountains and on the right the commercial well-lit power houses of Pacific Place. It is the perfect place to get the early evening breeze, refreshing in many ways and quite often a simple perfect moment in time when all the senses are truly engaged. The weather seasons do impact the restaurant and we are using heaters in winter making it cozy and warm, and have added extra fans to increase circulation. biz.hk: What are the highlights of the new menu? Taffs: The menu has been refreshed with new signatures such as six types of oysters, a seafood tower, turkish whitebait, lobster and crab cakes. The restaurant also offers outstanding salads and sandwiches with a daily changing fish bar blackboard with the catch of the day. biz.hk: Is The Fish Bar available for corporate and social events or wedding parties? Taffs: Yes, we offer extensive menus for social events making it the ideal location for a wedding signing ceremony or pre-dinner cocktail.

Fine Dining Belon

Café bord de Mer

31/Flr., Banyan Tree Macau, Galaxy MacauTM, Avenida Marginal Flor de Lotus Cotai, Macau , China

88 Siena Avenue, Discovery Bay, Lantau Island, Hong Kong

About The Restaurant

Tantalise your palate with the freshest, most delicious ingredients prepared by our chefs. Belon is evocative of an aquatic sojourn. Be immersed in a truly unique dining experience as you enjoy the best seafood and grills in Macau. Private dining rooms are available.

With oceanfront views as enchanting as its menu, guests can choose between indoor or alfresco dining. Café bord de Mer’s relaxed environment makes it the perfect choice for intimate dinners, work functions or family gatherings. Auberge Discovery Bay’s innovative “Touche Française” menu presents Asian dishes with a surprising French twist. Deliciously different, the selection combines the sophisticated style of French cooking with the spicy, familiar flavours of Chinese cuisine. Open for breakfast, lunch, afternoon tea and dinner, guests can indulge in Café bord de Mer’s sumptuous buffet or choose from the a la carte menu.

Cuisine: Classical European cuisine Average food cost: MOP750 per person Opening Hours: 6:00pm to 12:00am (closed on Tuesdays)

Cuisine: Contemporary French and Asian Flair Cuisine Average food cost: HKD$250 per person Opening Hours: 6:30am - 10:00pm

For Reservation Tel: (853) 8883 6090 E-mail: belon-macau@banyantree.com

www.banyantree.com/en/macau

www.aubergediscoverybay.com

G/Flr., Banyan Tree Macau, Galaxy Macau , Avenida Marginal Flor de Lotus Cotai, Macau , China

Lower lobby, The Langham Hong Kong, 8 Peking Road, Tsimshatsui, Kowloon, Hong Kong

About The Restaurant

Saffron is richly inspired by the art of traditional Thai cuisine in all its splendour. Presenting the authentic tastes of Thai cuisine at its best, Saffron allows one to savour Thai flavours in a contemporary yet classically elegant setting. Traditional cooking methods reminiscent of the techniques passed down from generation to generation are steeped in Saffron’s culinary presentation.

Inspired by New York's famous 2nd Avenue Deli, Main St. Deli is Hong Kong's first casual chic New York style deli offering deli favorites such as pastrami on rye, corned beef, brisket, knish, bagels, salads, Matzoh ball soup and cheesecakes. The Sunday Brunch menu is fast becoming the city’s most celebrated brunch spot. Main St. Deli’s all-star culinary team also offers the best roast turkeys in town, ideal for Thanksgiving and Christmas celebrations, as well as a full-fledged party takeaway menu, perfect for parties and junk boat outings, featuring all the regulars from mini burgers, Buffalo wings, fresh salads and appetizers, succulent seafood and meats, and a range of delectable desserts.

Cuisine: Thai Average food cost: MOP400 per person Opening Hours: 12:00pm to 11:00pm

Cuisine: American Average food cost: HK$250 Opening Hours: Sunday to Thursday: 10:00am - 10:00pm Friday & Saturday: 10:00am - 11:00pm

For Reservation

Tel: (852) 2295 8299 E-mail: cafe@aubergediscoverybay.com

Main St. Deli

Saffron

www.banyantree.com/en/macau

For Reservation

Tel: (853) 8883 6061 E-mail: saffron-macau@banyantree.com

hongkong.langhamhotels.com 2• 2013

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For Reservation Tel: (852) 2132 7898 E-mail: tlhkg.fbservicecentre@langhamhotels.com

Fine Dining

gniniD eniF

Man Ho Chinese Restaurant

Walt’s Cafe - Hong Kong Disneyland Hotel Hong Kong Disneyland Hotel

1 Sky City Road East, Hong Kong International Airport, Lantau, Hong Kong

About The Restaurant Man Ho is a contemporary Cantonese restaurant catering to a sophisticated clientele. Well known for its afternoon Dim Sum lunch and seafood delicacies from the Pearl River Delta, the restaurant is helmed by Chinese Executive Chef, Ricky Wu, who is passionate about Chinese cuisine and the intricacies of food art, expect no less than excellence in taste, quality and presentation in his creations. Signature dishes include Chef’s rendition of one of Hong Kong’s most popular dishes – Wok-fried King Prawns with spicy Sze Chuan sauce, and the Kurabuta BBQ Pork Loin marinated and glazed with honey. Wine and dine with spectacular views of the South China Sea or at our exclusive dining room. Located at the mezzanine level, for reservations, please call (852) 3969 2888.

Cuisine: Authentic Cantonese Average food cost: HK$200 - $450 per person Opening Hours: Lunch: 12pm - 3pm (Mon - Sat), 10am - 3pm (Sun) Dinner: 6pm - 10:30pm (Mon - Sun)

skycitymarriott.com

For Reservation Tel: (852) 3969 2888 / (852) 39692320 - Ms Iris Lee E-mail: mhrs.hkgap.manho@marriott.com

Walt’s Cafe

Osteria Ristorante Italiano M/F, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui, Kowloon

About The Restaurant

Cuisine: Italian Average food cost: HK$250 - HK$400 Opening Hours: 12:00pm - 3:00pm; 6:00 pm - 23:30pm;

www.hoildayinn.com/hongkong-gldn 14

Holiday Inn Golden Mile’s Osteria Ristorante Italiano is an inviting and relaxed place to enjoy multi-regional Italian cuisine, traditional dishes, fresh homemade pastas, and real Italian-style pizza. This casual dining concept is the essence of Osteria Restaurant, where guests can feel at home and not have to worry about any of the formalities typically associated with many of today’s restaurants. For a sampling of traditional Italian dishes at great value, Osteria’s three-course lunch begins with a mouthwatering appetizer buffet, followed by an a la carte entrée and dessert buffet. Available Monday to Friday, it is priced at HK$218*, while the seafood appetizer buffet lunch available every Saturday and Sunday, featuring an assortment of delectable seafood dishes with Italian flair is HK$288* only. For an authentic Italian experience, come to Osteria Ristorante Italiano! Enjoy extra discounts by downloading the Discount Coupon Holiday Inn Golden Mile iPhone app

Walt’s Cafe provide guests with a uniquely Disney dining experience, offering an array of dining choices for you. The ambience of Walt’s Cafe exudes a by-gone era with its warm walls, dark woods and fronded palms. It’s a perfect choice for business lunches with your partners, romantic dinner with your love ones, or even for a relaxing family gathering on weekend! Over 50 images of Walt Disney himself adorn the walls capturing some never-beforeseen moments of his life. The menu features signature dishes inspired by favorites from Walt’s Era along with a wide array of selections. You could choose from mouth watering main courses from both East to West - like Wagyu Beef Burger, Australian Rack of Lamb or Pan-fried Miso Cod Fish to the highly recommended 4-courses Sunset Set Dinner with the choice of finest food and wine. The comfortable environment including an open kitchen, and beautiful vistas overlooking the gardens of the resort with a magnificent backdrop of verdant hills and the breathtaking South China Sea. Visit Walt’s Cafe now for delightful new dining experience at the Hong Kong Disneyland Hotel.

Wagyu Beef Burger With the prime characteristic of its marbling, Wagyu is generally rated the tastiest beef in the world. Cooked to perfection by our master chefs, the tenderness and juiciness of the highest grade beef is sealed to deliver the greatest beef-eating pleasures. The burger is freshly served with generous portion of tomatoes & onions complete with old-school fat chips with crisp-edged and fluffy-middle.

Pan-fried Miso of Cod Fresh and tasty cod from America, marinated with top graded miso from Japan and best hand-picked European herbs that brings out the freshness of cod. With the perfect blend of east and west, sit back and enjoy this signature dish by allowing it melting slowly in your mouth.

Cuisine: International Average food cost: : HK$150 – HK$250 per person Opening Hours: 7:30am to 22:30 daily

For Reservation

Tel: (852) 2315 1010 Fax: (852) 2366 6221 E-mail: Osteria@goldenmile.com

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Tel: (852) 3510 6000

Fine Dining Whisk 5/F, The Mira Hong Kong; 118 Nathan Road, Tsimshatsui, Kowloon, Hong Kong

About The Restaurant

Cuisine: Contemporary European Average food cost: HK$300 Lunch / HK$700 Dinner Opening Hours: Tue – Sat Lunch 12nn – 2:30pm; Dinner 6pm – 10:30pm; Sun Brunch 12nn – 3pm

www.themirahotel.com

Unique contemporary European cuisine served in a relaxed, refined setting of modern, designer interiors. WHISK showcases the finest culinary craftsmanship presented with flair in the ambient environment of the main restaurant area as well as private dining rooms including the spectacular Chef’s Table. Thoughtful interpretations of contemporary European fare are available a la carte, offered in a set degustation menu, as well as three-course set lunch menu. Incorporating freshest delicacies enhanced by finest seasonal ingredients the menus change periodically always featuring artful flavour combinations executed with finesse. Signature creations include Mieral pigeon with braised artichoke, pillow of watercress and nori, or Crispy suckling pig with braised baby lettuce. WHISK offers a full international selection of carefully picked wines that can be paired by the restaurant’s sommelier. The collection is elegantly displayed in a sleek wine cellar holding over 350 labels from both the Old and the New World.

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For Reservation Tel: (852) 2315 5999 - Lavin Samtani E-mail: whisk@themirahotel.com

Your Best Guidebook for Settling in Hong Kong Living in Hong Kong is a compendium-style all-you-need-to-know guide for newcomers to

school, getting settled when arrived and enjoying life in Hong Kong. This consumeroriented book is designed as a sort of “hotline” with useful phone numbers and contacts to other sources of help. Living in Hong Kong bookshops in Hong Kong. AmCham members often buy the book for their relatives and Americans), the book is one of the best-selling publications for AmCham.

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Contact: AmCham Publication Department Advertising Manager: Regina Leung Direct Line: 2530 6942 Email: rleung@amcham.org.hk