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Moving Forward by Looking to the Past Beef bourguignon
ne of the stalwarts of the local hotel industry is the Mandarin Oriental Hotel. With its prime location in the heart of Central as well as being part of one of the world’s most recognized and reputed hotel chains, the Mandarin has plenty to be proud about, not the least of which is the fact that this year marks the Mandarin’s 50th Anniversary of giving its best to Hong Kong. To celebrate this milestone the Mandarin is pulling out all the stops in trying to top itself. A major part of this commemorative activity revolves around the Mandarin’s fine dining restaurants. Of particular note is the fact that the exclusive The Krug Room, which while a restaurant often feels like a private dining venue, has been renovated in a unique way. It is a high-end reflection of a train carriage, with seating for only 12 guests. Reservations are not simply recommended – they are a must. The lucky few on any particular evening get to experience the whimsy and genius of Executive Chef Uwe Opocensky. While Chef Uwe is responsible for overseeing all of the dining establishments at the Mandarin, it is in The Krug Room where his passion and creativity really get to shine. The Krug Room has no menu; Chef Uwe prepares the 10 – 14 courses served over a two to two-and-a-half hour meal based on what he feels like. And he feels a lot, judging from what he has gone through in his culinary career. Of particular pride is the fact that he and his team earned The Krug Room its Michelin star in 2009. He was able to do that with consistently high levels of cuisine combined with inspiration and technique. Chef Uwe refers to his style of cooking as ‘progressive gastronomy’. “Progressive because I am always looking for new techniques and ingredients to use, and gastronomy because it means the art or science of good eating.” For him, everything starts with The Krug Room. We got to go into more detail with Chef Uwe, who is originally from Germany and joined the Mandarin in 2007, about how this special restaurant brings out the best in himself as a chef, and how it stands as an example to all other restaurants in Hong Kong for innovation and vision.
Photos courtesy: Mandarin Oriental
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The Krug Room
Baked Alaska
biz.hk: What is the inspiration behind using a train carriage as a dining experience? Chef Uwe: The intention was not really to do a train carriage as such. Before it was quite stark, and to a certain degree a bit cold. This time around, with the collaboration between the Mandarin Oriental Hotel and with Krug, we wanted to bring some more fabric and things in to make it a bit warmer. It was by accident that it turned out looking like a train carriage. And we’ve always said that we wanted to take diners on a journey. So there was really no intent but it turned out like a luxury train. biz.hk: Since The Krug Room has no
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Ich bin ein Berliner
menu, what type of experience should diners in The Krug Room expect? Chef Uwe: Well, The Krug Room has a base menu of things you can find, but in addition to that I create things on the day. As I said, everything for me starts within The Krug Room. Everything is born there. I’ve got a development team who are constantly creating dishes and helping me move forward. I want food to trigger emotions. I also want to use seasonal ingredients that are available. I use no chemicals, only natural ingredients. I think the whole idea about not having a menu is not being tied down to what you have to serve, especially if the ingredients are out of season or if you have another product that comes in on a
particular day from the suppliers that’s beautiful and you want to use it. Trying to think very seasonal. That was the idea of not having a menu as such. The Krug Room experience (thinking). If I can take anybody who comes into The Krug Room away from the outside world which is so hectic and so fast in Hong Kong for half an hour, an hour, get them away from their Blackberry, stop them thinking about work, get them talking about food, put a smile on their face, have a different conversation, then as a chef I’ve fulfilled what I want to do. Stop, take a breath, and then sit down and enjoy a different type of journey. biz.hk: Since the hotel is celebrating
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its 50th anniversary and its restaurants are featuring special dishes from the 1960s with a 21st century twist, which cuisines are you focusing on? Local, international? Chef Uwe: I did some research on what was around in the 1960’s, especially 1963. For example, Froot Loops was officially launched in America in 1963. As you know, it’s a sweet breakfast cereal. So I decided to make my own cereal but savory not sweet. So we made beet, pumpkin and pea ‘Froot Loops’ and we serve it with chicken milk. It’s milk that has been infused with chicken stock. It’s basically a savory soup. Then another thing that we put on the menu was … the first time Julia Child came on TV was in 1963, and her
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favourite dish was beef bourguignon. So I decided to twist her beef bourguignon recipe into how I would do it now. The backbone of that is we serve it in half of a wine bottle. For the dessert, we serve an ‘Ich bin ein Berliner’. As you know, John F. Kennedy was in 1963 in Germany and it was divided and he was staying on the Berlin wall. If you translated what he said, he said (in German) “I am a jelly donut.” So we’ve created the Berlin Wall of chocolate sponge, chocolate ganache, and made some ‘I am’ icing printings inspired by the original graffiti from the Berlin Wall. So that’s a twist on 1963 and that’s what we have done. biz.hk: Since it is The Krug Room, we
need to talk about champagne. For champagne lovers, what is your main strategy for pairing Krug champagne with a particular food? Chef Uwe: It all depends. First of all, wine pairings are quite tricky because they are quite personal. Everyone has got their own taste. That’s why we’ve got different champagne packages for whatever you want to experience. The beautiful thing about champagne is that it’s the perfect way of matching any tasting menu because it’s an instant palate cleanser. Because of the acidity and the bubbles, you’ve always got something fresh in your mouth every time you take a glass of champagne. And with Krug it’s got so much depth. They’ve been creating amazing champagne for a long time.
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Visual Feast, Palate’s Delight
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n addition to being an important financial and business center, Hong Kong is also renowned as a food mecca. Locals, expats and tourists alike can find and enjoy cuisines from virtually any corner of the globe. However, one cuisine leaves all others in the dust; it is of course Chinese. However, Chinese food is widely varied, just like the culture itself. From fiery Sichuan to light, flavourful Fujian, Chinese food is one of the driving forces in this food-oriented city. However, one unifying element to all Chinese cuisines is the idea of presenting the dishes all at once. In this way, the variety of dishes on the table makes for a pretty visual feast, to accompany the palate’s delight. Arguably the most popular Chinese cuisine is the local version, Cantonese. Known for its sauces and wellbalanced flavours, Cantonese dishes can be simple, such as shrimp dumpling (har gow), to complex like braised abalone. There is also a range of venues, from traditional dai pai dongs to fine dining restaurants. The latter of these that deserves a visit is Dynasty, located on the third floor of the Renaissance Harbour View Hotel in Wanchai. Boasting one of the best views of beautiful Victoria Harbour of any restaurant in the city, Dynasty is a bright dining experience with tall windows, high ceiling, and a design color scheme in beiges and creams. All of this light and spaciousness helps set the scene for the true star, the food.
Barbecued pork
Deep-fried crab claw
One would think that barbecued pork is all the same, but this is definitely a cut above the rest. Juicy and flavourful, it is more like short ribs without the bone in texture. Soft and delicious, there is enough meat on the serving platter for two to three enthusiastic people. It rightfully deserves its signature designation. Of course seafood is a mainstay of Cantonese food and Dynasty has several signature options for people to enjoy. Without reservation it is easy to recommend the Deepfried fresh crab claw in spicy salt. It is often the case that people overcook deep fried food. Timing is everything. Clearly the talented chef at Dynasty has this technique down pat. The crab claw is also served without embellishment, as the chef understands that the dish’s taste is the focal point. The crab meat itself is light and flaky, and the spices, while perhaps sounding heavy-handed, are in fact light, simply bringing out the delicacy of the crab taste. Getting crab meat out of the claw can be hard work for the unseasoned chop-stick users, with some bits flying off into the nether sphere. But the tenderness of the crab meat in this dish negates that possibility. As a centrally-located venue in the heart of Wanchai, Dynasty is a great option to bring overseas business associates to for a leisurely lunch or an after-meeting dinner. The experience of authentic Cantonese cuisine in comfortable surroundings and amazing views make Dynasty a destination restaurant. It is a true reflection of Chinese culture at its best.
Satisfying signatures As with most high-end restaurants, the Dynasty features a good number of signature dishes. One of these sounds very simple – barbecued pork (char siu). If you’ve stayed in Hong Kong for any length of time, you’ve undoubtedly had barbecued pork. Dynasty’s barbecued pork is served without fanfare and is unaccompanied by anything. That’s because it doesn’t need anything; it’s truly astounding.
Photos courtesy: Renaissance Harbour View
Baked whole sea whelk
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with a super king-sized bed, as well as a living room and a dining area. And of course the best of the bathrooms with a free-standing bathtub and walk-in rain shower. biz.hk had the chance to speak with Henry Maillet, General Manager of Mira Moon. Mr Maillet explains why Mira Moon will be a destination hotel in its own right.
Charm of the Moon Super Giant
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s a destination city, Hong Kong is no stranger to all manner of business and tourist accommodation, from superior quality franchise hotels to trendy, tucked away boutique ones. However, one area of the hotel industry that apparently has not yet saturated the market is that of a ‘theme’ hotel. Now that is being rectified with the opening in one of Hong Kong Island’s busiest business districts, Wan Chai. The well-established Miramar
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Group – who has a strong presence in Kowloon with The Mira Hong Kong – is now bringing its flair for hotel accommodation to Wan Chai with the recent opening of Mira Moon. This theme, boutique hotel, while very contemporary in design thanks to the dynamic duo of Wanders & yoo, has in fact been inspired by the famous Chinese Moon Festival fairy tale. As can be expected, the décor is very traditional Chinese in atmospheric tone, but with modern touches, making the stay in any one of the 91
rooms unique and special. The innovative design team of Dutch designer Marcel Wanders and design agency yoo created a moon theme for four different types of rooms. The first of these is the Half Moon, which despite being the smallest of the room sizes, maximizes on the space by offering plenty of amenities one would expect in a boutique hotel. Going up in size is the Full Moon, with floor to ceiling windows that offer amazing views of Victoria Harbour.
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Photos courtesy: Mira Moon
Another unique feature is the walk-in rain shower, a refreshing pick-me-up after a hard day of meetings, meetings, and more meetings. Next is the biggest individual room, the New Moon, able to accommodate either a king-size bed or two twin beds. The bathroom is also bigger to provide ample space for more than one person at a time. Finally, there is the piece de resistance, the Moonshine Suite. Located on the 36th floor, this 1,247 square feet suite comes with a master bedroom
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biz.hk: Mira Moon is a theme hotel, based on the story of Chang’er and Hou Yi. Why this Chinese legend? And how does this theme match the Wan Chai environment? Maillet: When Miramar Group first conceived of Mira Moon, the desire was to create a hotel that inherited The Mira’s design hotel ethos, yet possessed its own cheeky attitude. To achieve this, the Group enlisted Wanders & yoo, a preeminent creative partnership between Marcel Wanders – dubbed “the Lady Gaga of the design world” by the New York Times – and inspired international property design company, yoo. Thus, Mira Moon was born. When we asked Marcel why he had chosen the Moon Festival story for the hotel, he replied, “I’m an unabashed romantic and the Moon Festival is such a wonderful story”. He took an ancient Chinese myth and gave it a modern, dramatic interpretation that so perfectly fits the juxtaposition between traditional and modern Hong Kong. In the same vein, this meeting of old and new is visible in every aspect of Wan Chai life: this ‘Amsterdam of
Hong Kong’ is at the same time peaceful and frenetic, professional and fashionable. biz.hk: Who will be Mira Moon’s clientele? Mira Moon clearly puts much emphasis on fashion, arts, and the latest trends. Does that emphasis dovetail with Mira Moon’s target customers? Maillet: Mira Moon is set to become Hong Kong’s new hotel for the wellconnected, well-heeled and designsavvy travelers. Just as the hotel’s driving force is an expression of imagination, fashion and the desire to break free from the mundane, so Mira Moon’s guests will be design fanatics. With our location only moments away from the Hong Kong Arts Centre and HKCEC, Mira Moon will be a coveted destination for visitors working within the creative industries; a place where guests can expect a welcome respite from the typical ‘cookie-cutter’ business hotels, which lack a sense of place and individual identity. biz.hk: Super Giant is a Spanish restaurant and the only restaurant at Mira Moon. Why Spanish? Is it also part of the Moon theme? Maillet: Super Giant is a Spanish restaurant – Hong Kong style! Far from your run of the mill tapas restaurants, Super Giant will act as an emissary for Spain in Hong Kong, fusing the flavors of these two cultures and creating something new, innovative and – until now – inconceivable, just
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like Mira Moon. But trust me: it is a taste treat to behold! Whilst the Moon story will not carry through to the dishes on the menu, the poeticism and characters from the story are echoed in every aspect of the restaurant’s design; the mythical Jade Rabbit’s discreet presence is tangible everywhere. The hotel’s color scheme reaches a boiling point in the restaurant, with bold surges of lacquered whites and jet black playfully catching the eye at every opportunity, and the symbol of the peony being ever-present. biz.hk: Can you talk about two signature dishes of Super Giant? Maillet: Duck Cigar: One of our signature tapas dishes, this is a spring roll rolled like a cigar and filled with decadent confit duck meat. It is playfully served on a cigar ashtray with some poppy seeds scattered by design to imitate cigar ash. Che Che Ravioli: This dish is a
Western interpretation of the local Hongkongese “Che Che Noodle”. The noodle and curry fish ball are replaced with curried fish ravioli served with reduced stock, black pudding, boneless chicken wing and turnip. biz.hk: What about the cocktails offered by the mini-bar? Maillet: We are excited to be collaborating with Grey Goose to create an exclusive Martini Genie in each of our guest rooms. The Genie is a custommade capsule awaiting guests on arrival, replete with Grey Goose vodka, two martini glasses and a cocktail shaker. Each month the Moon Lounge’s Bartender will concoct two new and delicious cocktail recipes which will be offered to guests alongside the Martini Genie, encouraging them to engage in a liberating bout of DIY cocktail conjuring. For those wishing to whip up their own creations, the mini bar will also be
stocked with local beverages to get the creative juices flowing. biz.hk: Will staff be attired in Moon Story-related outfits or will they feature more down to earth uniforms? How about at Super Giant? Maillet: Design is in everything we do at Mira Moon, and our hotel staff will be rocking Mira Moon’s bespoke fashion collection by Chinoiserie designer, Grace Choi. The collection embraces the Moon story theme and, like Mira Moon, is a blend of old and new Hong Kong. A selection of these designs will also be on display in guest closets and available for sale. biz.hk: Anything else about Mira Moon that you would like to share with our readers? Maillet: Mira Moon is the second member of Design Hotels™ in Hong Kong run by the Miramar Group. For more information, please visit our website www.miramoonhotel.com
Al fresco Delights in the Heart of Tsim Sha Tsui
Hokkaido King Scallop with Quail Egg Benedict
Photos courtesy: Royal Pacific Hotel
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ong Kong has a vibrant night life, with many people enjoying a drink with friends in a bar or restaurant. That said, it is rare to find a place to enjoy a glass of wine or a bottle of beer in an outdoor venue in town. So it may surprise some that at the Pierside Bar, which is part of the The Royal Pacific Hotel, al fresco seating is available. And not only that: the view of Victoria Harbour is amazing. That’s because the Pierside is located next to the Macau Ferry Pier in Tsim Sha Tsui on popular Canton Road. Convenient location, but just enough away from the hustle and bustle of tourists and shoppers to make sitting outside a pleasure, especially at sunset on a beautiful day. There are actually two parts of this eating establishment: the formal dining restaurant – the Pierside Restaurant – which is up a short flight of stairs from the hotel’s lobby, and the bar, which is down a flight of stairs. Once at the bottom the space pleasantly opens up because of the folded doors which are open except on especially poor weather days. Once in the bar you can choose to sit in the interior in a bit more comfort, with cosy cushions to help ease into a pleasurable drinking experience. Or if you want to enjoy the great outdoors, there are high bar chairs and small, tall tables to sit or stand around while you imbibe your favourite beverage of choice. The staff are friendly and are willing to try and be flexible with drink choices, meaning if you want something that they don’t have on the menu (such as a particular type of cocktail) you can see if they have the ingredients to make it for you. And if they do, they will. If you are really hungry, the Pierside Restaurant is where you would go to eat your fill. There are menu snack items available at the bar, and people come here, either by choice or by happy happenstance – whether from completing their shopping and just taking in the sights or if you are
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just off of the ferry and need to get your land legs back – to enjoy the amazing view and to relax in comfort.
New menu showcases perfect pairings So if you’re feeling more peckish than thirsty, trying the Pierside Restaurant in September is the perfect time. That’s because the restaurant, which is just one level from the bar, is offering something tantalizing for diners – pairing biodynamic wine with specially created dishes, many featuring organically grown ingredients, for the occasion. Biodynamic wine refers to wine that takes a holistic approach to the wine-making process, from the types of fertilizers used to planting and harvesting according to natural lunar cycles. This generates special aromas and tastes in the final products. To really show off the excellent wine, the executive chef of the restaurant has devised a four-course pairing menu, which is available through the end of December. The Movia Sauvignon 2010, a white wine that exudes a lovely elderflower aroma, is paired with silver cod and organically grown cherry tomatoes. This forms an intriguing appetizer, setting up the diner for the wonders that are to come. The next course revolves around the Movia Lunar 2008, which is comprised of citrusy notes and a silky texture. It is paired with scallops from the northern Japanese island of Hokkaido. The shellfish’s natural salty flavour is enhanced with the quail eggs that accompany the scallops. The third course – the main – features a Merlot 2006 wine, which is renowned for its subtle dry fruit taste and fresh aroma. This delicate wine has been paired with a roasted butter chicken that has a white mushroom stuffing. Of course the chicken is from a free-range farm, the closest thing to organic that a chicken can get. The dish is further complemented by the addition of Thai asparagus. The meal is finished off with a
Pan-fired sablefish fillet
Over-roasted free range yellow chicken roulade
Movia Puro Rose 2005, a wonderful dessert wine that because the grapes made to use it are done so in the biodynamic way, the wine is stored upside down so that the sediments can be conveniently removed once the bottle is opened. This mature and gentle champagne is paired with a baked green apple tart with a side of Mada-
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gascar Vanilla ice cream. To die for, no? So whether you’re looking for a casual drink in an outdoor setting with friends, or you want to enjoy fine dining with amazing views, the Pierside venues at The Royal Pacific Hotel can certainly match your requirements.
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Comfort Food, American Style
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very culture produces different types of food that appeal to the sense of comfort associated with home and hearth. For some cultures it might be a warming soup, for others, a dish with a foundation of rice. Typically, American comfort food is hearty but perhaps not especially healthy. But the new kid on the block – Lucques Tavern – is hoping to change that perception by offering comfort food that is both filling and nutritious. And of course plenty tasty! Lucques Tavern is owned by the Windy City Group, which also counts the popular Dan Ryan’s restaurant chain as one of their franchises. In fact, Lucques Tavern is housed in the exact spot in Tsim Sha Tsui’s Harbour City where up until a year ago Dan Ryan’s made many, many people very happy. However, the management of Harbour City, in keeping with the ‘keeping things fresh’ approach, wanted to renovate the space. This allowed Windy City the opportunity to keep the prized location but do something different with it. The site at Level 3 of Ocean Terminal still has the amazing harbour views, which are enhanced from their Dan Ryan’s days with larger, double-paned windows. The double-paned cuts down on the glare on sunny days but still allows patrons the chance to look out over beautiful Victoria Harbour. The seating is comfortable, with both chair and table sets as well as booth seating. The colors of the décor are in the warm range – browns, reds and oranges. This helps set the stage for a relaxing, enjoyable meal, particularly for families. This setting, combined with the authentic American-style food which features predominately Southern California cuisine, makes for a thoroughly gratifying dining experience. A focus of Southern California cuisine is its emphasis on healthy ingredients. In order to put their money where their mouth is, so to speak, the restaurant has an open kitchen, so that patrons can see how the food is prepared and what goes into their delicious dishes. Even the restaurant’s name – Lucques – reflects the ideology of health, as Lucques is a type of olive, which produces the healthiest type of olive oil for cooking. That said, the restaurant features more than just salads and smoothies; there are still big burgers and luscious desserts to meet even the most demanding of American-style palates. To find out more, we asked a representative of Lucques about Southern California cuisine and what makes the restaurant special:
Fresh oysters on half shell
Rotisserie oven chicken with baked macaroni & cheese
biz.hk: What are the unique characteristics of Southern California cuisine? Lucques: Specifically, the MODERN Southern California cuisine that Lucques Tavern is inspired by and looks to introduce to Hong Kong is a lighter and healthier approach to traditional modern American cuisine. Healthy trends such as freshness, quality, seasonality and sustainability are the cornerstones of the guiding principles behind our menu design.
Chocolate Cinnamon Smoke cocktail
biz.hk: You put special emphasis on the selection of ingredients. Is this why
you have chosen Lucques as the name of the restaurant? Lucques: Lucques Tavern is a specially selected name that we believe embodies the very essence of our culinary aims. Lucques is also the name of a southern France-grown variety of olives, and one that is wellknown for producing high quality olive oil. This too has mirrored our experience in that although Hong Kong is well known as a culinary capital, in order to find the right kind of ingredients we feel it was important to introduce in our concept – ingredients such
Photos courtesy: Lucques Tavern
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as all natural beef ranched in a sustainable way, fish caught in parts of the ocean that lead to its unique qualities of being natural and healthy, wine and spirits that come from family owned or smaller, high quality producers – were, much like extracting the precious oils from Lucques olives, a challenge. Tavern also has a variety of connotations. For us, the tavern is simply a gathering place where quality food and spirits can be consumed in comfort and elegance. biz.hk: It sounds like your menu will be seasonably based. Do you anticipate changing it every three or four months to reflect a place that has four seasons? Lucques: We anticipate changing the menu regularly, and seasonality will play a key role in item and ingredient selection. As an example, we are presently looking to identify an oyster whose quality and story is in keeping with our own standards, as the Coffin Bay oyster we are currently serving is in the tail end of its season in Australia. Rather than focus on four seasons perse, Lucques Tavern looks to take advantage of our unique location here in “Asia’s World City” by selecting fresh, quality ingredients that are available to us from around the world, from Australia and New Zealand, Europe and through to North and South American products and produce as well. One of the rare opportunities afforded operators in a city as culinarily sophisticated as Hong Kong is the large amount of selection available brought in fresh from around the world. biz.hk: Can you briefly describe some of your more intriguingly named menu items – the Tomahawk Steak, Apple Tart Tatin and the Fresh Oysters on the Half Shell? Lucques: A great way to talk about the trends of Modern Southern Californian Cuisine is to look at the simplicity of our Oyster on the Half Shell. This is a fresh and simple product that relies almost entirely on the bounty in which the oysters are raised and formed. Our approach with the oysters is also simple: the fresh-
Crystal Lotus Restaurant Hong Kong Disneyland Hotel
About The Restaurant Apple tart tatin
ness of the sea is preserved in the shell during the shipping process and we only open them up, give them a gentle rinse with filtered water to wash away any impurities, and then serve them with a fresh lemon to squeeze and a house-made shallot vinaigrette (we call a mignonette) and a simple cocktail sauce. We really like to allow the product to speak for itself. The Tomahawk Steak takes its name from the shape of the meat and the bone. It looks like the Native American handmade tool, the tomahawk (a special small axe produced by Native American cultures). We are particularly excited about introducing our selected supplier of Lucques Tavern’s steaks, the Brandt Line of Family Reserve Steaks, to Hong Kong. We selected the Brandt Line because their philosophy of raising cattle is
exactly in keeping with our own values and vision. And for dessert, the simplicity of the apple pie, an American classic, has been taken a step further by sautéing and baking our own fresh green apples and making a homemade tart. To give this simple, well known classic the “Lucques treatment”, we’ve paired it with a unique specialty product, natural wild Thai jungle honey. This honey we extract directly from the honey comb ourselves, and even serve a small piece of the actual honey comb as part of the garnish, along with a fresh vanilla bean pod. There is a very good reason why this fine dessert, representative of the best ingredients we can find, has found its way to the top of our best sellers list in the dessert section. (biz.hk agrees – it’s delicious!)
Crystal Lotus in Hong Kong Disneyland Hotel features exquisitely prepared Chinese cuisine in a contemporary Chinese arts-and-crafts environment with lotus design used in various forms throughout the restaurant. The chic mix of modern and traditional Chinese décor, complemented by picturesque views of the hotel grounds and surrounding bay, make Crystal Lotus a magical Chinese fine dining experience in Hong Kong Disneyland Hotel. Crystal Lotus offers outstanding cuisine from four major culinary regions of China: Sichuan, Beijing, Shanghai and Guangdong, including an array of award-winning dishes tha t you are not likely to find anywhere else, like the “Twin Fish Dumplings in Lotus Pond” and “Tasmanian Crab and Pumpkin stuffed in Whole Crab Shell”. Don't miss the chance to experience the chef's award-winning culinary skills! In addition to the array of delightful dishes, you can also enjoy one-of-a-kind Disney dim sum experience. Delight in the delicately made signature dim sum inspired by Disney characters, like "Duffy" Steamed Lotus Red Bean Puree Bun, "Chicken Little" Steamed Lotus Seed Puree Bun and "Little Green Men" Pork and Vegetable Bun. A must to try!
Twin Fish Dumplings in Lotus Pond “Twin Fish Dumplings in Lotus Pond” is one of the award-winning dim sum dishes of “The Best of the Best Culinary Awards 2009 – Gold with Distinction from Dim Sum Category”. Infused with fresh grouper and prawn, this dish showcases detailed craftsmanship with unique presentation. Recommend to order 48 hours in advance. Disney Signature Dim Sum Feast on specially created Disney signature dim sum available for lunch on weekend and public holidays.
Cuisine: Chinese fine dining Average Food Cost: >HK$200 per person Opening Hours : Monday – Friday 12:00 p.m. – 14:30 p.m. / 18:00 p.m. – 22:30 p.m. Saturday – Sunday & Public Holiday 11:00 a.m. – 15:00 p.m. / 18:00 p.m. – 22:30 p.m.
For Reservation
www.hongkongdisneyland.com
Tel: (852) 3510 6000 © Disney
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LUCQUES tavern
Pierside Bar & Restaurant
Shop OT 315, Level 3, Ocean Terminal, Harbour City, Kowloon , Hong Kong
Upper Lobby, Towers Wing, The Royal Pacific Hotel & Towers, China Hong Kong City, 33 Canton Road, Tsimshatsui, Kowloon, Hong Kong
About The Restaurant Sleek and chic interiors, coupled with waterfront views of the Hong Kong skyline, make Pierside Bar & Restaurant the venue of choice for a pre-dinner drink, after-hours cocktail or a memorable dinner with friends. Known for its market-fresh seafood, the menu celebrates the simplicity of genuine flavours and traditional cooking styles. From business lunches, romantic dinners to private parties, the culinary offerings include a 3-course set lunch with delectable appetizers and desserts spread, seasonal wine-pairing dinner menus, as well as tailor-made party package for all.
Cuisine: Bar & Restaurant Average Food Cost: HK$350/person Opening Hours: Restaurant: Monday-Friday, 12.00nn-3.00pm, 6.00pm-11.00pm Saturday and Eve of Public Holiday 6.00pm-11.00pm Closed Sundays and Public Holidays Bar: Daily 03:00 pm – 01:00 am
www.royalpacific.com.hk
For Reservation Tel: (852) 2738 2398 Contact Person: Mr. Steven Lau E-mail: pierside@royalpacific.com.hk
About The Restaurant Born of the culinary traditions of modern Southern California Cuisine, LUCQUES tavern is an embodiment of this growing trend towards quality ingredients and an appreciation for great flavors, as well as a burgeoning interest in maintaining sustainable farming, fishing and ranching practices. LUCQUES aims to be a part of this movement. LUCQUES tavern carefully selects ingredients to bring our guests the very finest Hong Kong market has to offer in seasonality, quality, freshness and sustainability. Throughout the year LUCQUES tavern will introduce a variety of quality meats, seafood and produce from producers around the world and look forward to sharing the best diversity this green earth has to offer to our diners. With a harbor view in Kowloon’s TST, Ocean Terminal, LUCQUES tavern features a stylized, warm and luscious interior of rich woods, leathers and brick. Custom-made lighting features compliment the dining room and the bar, which looks out into the harbor with a view of Hong Kong Island. LUCQUES’s offers one of the most intimate places to enjoy an especially selected glass of wine or original cocktail. We were eager to bring a part of the new Southern California dining tradition to this busy corner of Hong Kong. We are confident this concept will be appreciated both by the people of Hong Kong, as well as the many visitors from overseas, and Ocean Terminal is the perfect venue to introduce such a concept.
Cuisine: South California, American Average Food Cost: Lunch $80 - $180 Dinner $300 - $500 with wine Opening Hours: Sun – Thu & Public Holiday 10:30am – 11:00pm Fri, Sat & Eve’s of Public Holiday 10:30am – 12:00am
For Reservation
www.lucquestavern.com 16
Tel: (852) 2735 6111
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