Peninsula P2
L’Hotel Mira – WHISK P6
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P12
SkyCity Marriott
Renaissance Harbourview’s BurgerFest P20
P16
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A TIMELESS TRADITION OF LUXURIOUS HOSPITALITY By Kenny Lau
Photos courtesy: The Peninsula Hong Kong
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inner of Travel + Leisure’s “World’s Best Service Award” and named “Asia’s Best Business Travel Hotel” by Condé Nast Traveler, The Peninsula Hong Kong is synonymous with unparalleled quality and luxury. As part of its 85th anniversary celebration in 2013, the hotel has unveiled a new vision of luxury in a HK$450 million room-enhancement program and redefined hospitality by developing highly personalized, guest-focused technology. In a conversation with Rainy Chan, Regional Vice President of The Peninsula Hotels and General Manager of The Peninsula Hong Kong, biz.hk finds out what it means to experience a journey as a guest at the world-class hotel in Tsim Sha Tsui – including for a taste of the delights of authentic Dim Sum at the hotel’s Cantonese restaurant, “Spring Moon.” biz.hk: Would you first tell us more about the history of The Peninsula Hong Kong? Chan: As you know, we are Hong Kong’s oldest hotel with a rich heritage that dates back to 1928, and since then we have set new standards for luxury and service in Asia and the world at large. Now, eight and a half decades later, Hong Kong’s “Grande Dame” as one of the
The Peninsula Hong Kong's Spring Moon
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world’s finest hotels is a fitting tribute to 85 years of continuous excellence, gracious hospitality and a tradition well served. The success of The Peninsula is attributed to the vision and leadership of the Kadoorie family, who are the founders and majority shareholders of our parent company, The Hongkong and Shanghai Hotels, Limited. The Kadoorie family’s motto “Adhere and Prosper” is also reflected in the spirit of The Peninsula, where staff members’ passion and commitment to uphold the legacy of this grand hotel remain as the cornerstone of The Peninsula Hong Kong. biz.hk: What’s it like to stay as a guest at The Peninsula Hong Kong? Chan: When walking into the classically modern new rooms, guests will be surprised by its simplicity. Further discovery of the suite will reveal a sense of home – the bespoke luxury, detailed craftsmanship, comfort and convenience – all tailored for guests’ needs. The newly-renovated guestrooms are not meant to show off ornate or flamboyant displays and designs, but to offer guests considerate design touches in refined artisan detailing, in line with our philosophy of combing tradition with modernity. Upon arrival, guests are also welcomed by one of our prized traditions
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of serving welcome tea. In the Chinese culture, we always serve tea to welcome our guests to our home, and this tradition is a hallmark of Peninsula’s hospitality over the past 85 years. biz.hk: How are you meeting your ambition of creating a luxurious experience? Chan: Our ambitions to redefine experiential luxury by developing highly personalized, guest-focused technology are creating a paradigm shift in the way we practice the art of hospitality. The hotel was originally established as a trailblazer of its day, and The Peninsula Hong Kong continues to define itself with the technology to ensure that guests’ needs are met not just today, but that they are anticipated for the future. As we complete The Peninsula’s milestone renovation with the newly enhanced rooms and suites in the original building, we are paving the way for a luxury dialogue that is re-elaborating service standards and inspiring new levels of guest comfort, safety and well-being. Our new rooms showcase bespoke luxury, detailed craftsmanship and a timeless, classically modern aesthetic that melds the distinctive design touches and practicality present in today’s luxury yachts, motorcars and private jets. biz.hk: How do you keep up with your goal of meeting the needs of your market segment? Chan: Guests who know The Peninsula and Hong Kong extremely well will often ask me, “So what do you have in store for me now – that I may not have already experienced?” Within both the hotel and the broader context of this incredible, bustling city, the majority of The Peninsula’s discerning guests have enjoyed multiple facets of the visitor experience here. Through The Peninsula Academy, we continually embrace the challenge of keeping our guests inspired, surprised and delighted by the new – and where possible, the unknown – and always with a view to remaining unfailingly authentic. Originally conceived to mark the
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hotel’s 70th anniversary through the creation of a series of engaging experiences for guests in residence, the Academy has evolved into a vehicle for personal cultural development, infused with one-of-a-kind insights from experts in their respective fields. Beyond merely entertaining guests through opportunities to build their knowledge within the context of The Peninsula, access to the city’s artists, artisans and less-frequented geographical territories forms the essence of The Peninsula Academy today. To give you an example, our program, Journeys of Peninsula, encapsulates an awe-inspiring series of Peninsula moments and enables guests to leave the city behind in the hotel’s twin-engine Aérospatiale Squirrel helicopter. A flight over dramatic mountains and breathtaking land- and seascapes en route to the stunning beaches of Tai Long Wan in Sai Kung is followed by speedboat transfer to a luxury motor-cruising yacht. Having arrived at a secluded bay, a magical dining experience a world away from the urban cityscape awaits. In this tranquil, sheltered cove, Peninsula staff is on hand to serve a luxurious beach banquet on the sand dunes during this escape to an island paradise in the outer reaches of Hong Kong. After journeying back by luxury motor-cruising yacht to the Star Ferry Pier at Tsim Sha Tsui, guests will be escorted by the hotel’s Pageboys to a chauffeured Rolls-Royce, before being driven back to The Peninsula – truly and essentially Hong Kong’s ultimate luxury experience. biz.hk: What about dining at The Peninsula? Chan: When I look back at our milestones in The Peninsula’s 85-year history, the opening of the Gaddi’s restaurant in 1953 is one of the many. We were the first to bring French dining to Hong Kong. Another major milestone was introduced in 1994, when we added a 30-story tower to house 130 more guest rooms. At the same time, the hotel also introduced a heliport, a spa, and the Philippe Starck-designed Felix rooftop restaurant, which was the first of its kind in Kowloon and the French designer’s first restaurant project in Asia. The Peninsula has a long history of being
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at the forefront of culinary trends of the city, and it is with this vision that we look to the future. biz.hk: Can you tell us more about “Spring Moon?” Chan: Drawing cues from the Art Deco period, Spring Moon features a number of subtle decorative details, portions of stained glass, and wood paneling and flooring. The restaurant’s vintage feel stems from the makeover it received as part of The Peninsula’s 70th anniversary celebrations in 1998, which aimed to replicate how the restaurant might have looked in 1928, the year the hotel opened. Those seeking the ultimate Cantonese dining experience, however, must eschew the glamorous surroundings of the main dining space for the altogether more functional environs of the kitchen. The Spring Moon Chefs’ Table allows guests to take their meal “backstage” so that they can enjoy a front-row view of the chefs in full flow. biz.hk: What is the idea behind your “new premium Dim Sum” at Spring Moon? Chan: For lovers of Cantonese cuisine, there is perhaps no greater gastronomic pleasure than the delights of authentic dim sum. And, as those who have had the pleasure of dining at The Peninsula Hong Kong’s famed Cantonese restaurant, Spring Moon, can attest, there can be few better places in the world in which to experience it.
Already the standard bearer for first-class Cantonese dining in Hong Kong, Spring Moon is raising the bar still higher with a new premium dim sum menu that incorporates some of the most decadent and sought-after ingredients available, including lobster, caviar, foie gras and black truffle. Devised by the restaurant’s lauded Dim Sum Chef Henry Fong, the new menu adds a luxurious twist to traditional favorites. biz.hk: Is Hong Kong still the place for Cantonese Dim Sum? Chan: In recent years, I have noticed that traditional dim sum making has become less popular with chefs in training. Most young chefs wish to pursue a culinary career creating Western cuisine or patisserie making. In order to revive this Cantonese fine art, it’s essential to ensure we have young, promising talent to inherit the skills and to pass on this tradition. Therefore in 2013, for the first time in Hong Kong, we create a Dim Sum Young Talent competition in partnership with South China Morning Post to reposition dim sum making as a promising career path. The grand prize winner was awarded a two-year apprenticeship with the world’s finest dim sum chefs at The Peninsula Hong Kong, The Peninsula Beijing and The Peninsula Shanghai. We hope this competition will continue to attract more young talent to join the industry.
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mid the hustle and bustle of Tsim Sha Tsui is a hidden gem of cool sophistication – The Mira Hong Kong. Part of the Miramar Group – which counts not only cutting-edge hotels and serviced apartments among its offerings but also F&B outlets and spa – The Mira Hong Kong opened in 2009 after it was rebranded and redesigned by architect Edmond Wong with interiors designed by Colin Cowie. Located on the busy Nathan Road near an MTR exit, the hotel has nearly 500 guestrooms catering to people from all walks of life. The chic hotel also has as many as six dining venues offering a variety of fare from high-end Cantonese cuisine to Japaneseinspired buffets, a chocolate and coffee oasis to stylish European dishes. The last is embodied in the trendy but fun Whisk. The ambience of Whisk is both dark and bright at the same time. Although it has upscale menu items and a wine list with few rivals, it is not formal or fussy. No eye-hurting white linen tablecloths here. Rather, the dark table covers compliment the carpeting, which in turn influences other design choices. The bright comes from the floor to ceiling doors at one side of the restaurant that open out to a rarity in property-scarce Hong Kong: an outdoor dining venue. Actually known as Vibes when the sun goes down and the party music kicks in, people can still partake of the excellent food and wide range of wine choices provided by Whisk’s Chef de Cuisine Bjoern Alexander, aided by the hotel’s sommelier, Alan Sun.
WINE DOMINATION
It’s a bargain
Utilizing a singular ploy to get both wine aficionados as well as wine neophytes in the door, Whisk takes a gamble that could leave them with a lasting impression in fine dining
By Megaen Kelly Photos: Silver Image
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In fact, positioning itself as ‘Hong Kong’s foremost wine destination,’ the restaurant’s management has taken a unique and bold step in this direction. While most restaurants in the city mark up their wine prices by upwards of 300 percent, Whisk offers wines at close to retail prices. The management
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which they appreciate. So it’s great food with quality wine at a reasonable price.”
Growing interest But Whisk is doing more than just offering quality wine at good value: they are inviting wine industry experts to come and share their experiences with the public. They invite people such as wine makers from around the world to give talks to a relatively small audience – usually around 30-35 people. Learning about wine from the horse’s mouth, so to speak, also adds to the experience of fine dining. Furthermore, they frequently hold private wine tasting parties, again for a small number of people. These often occur around a theme, such as wines of the same vintage, the same types of grapes, different wines from the same country, etc. These are also very popular events and add cachet to the growing reputation of Whisk. Alan cites the ability to undertake such an educational process to the zero tariff for wine initiative that was implemented by the HKSAR government back in 2008. Since then, the general public’s knowledge of wine has literally exploded, with many people now wine savvy. And the numbers are continuing to grow. To gratify this growing number of wine enthusiasts, the restaurant also offers seasonal promotions, which go in tandem with Chef Bjoern’s penchant for updating the wine list monthly to compliment his choice of using seasonal produce for his dishes.
Top 3 picks
Alan Sun
made the decision to give up the idea of earning a lot off of their wine, which is a mainstay in most local fine dining F&B places. Instead, they want to help more people access and enjoy wine rather than having to save imbibing for those ‘special times’ such as anniversaries or birthdays. Since the hotel is able to purchase wines at a cheaper rate from
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their suppliers, it helps in being able to implement this strategy. While a risky strategy for Whisk, it is paying off. Alan says, “Since more people can afford to drink a nice bottle of wine at a decent price, they tend to come back more often and bring along their friends and family as well. “It also gives us a chance to educate people on different types of wines,
With a wine list that is updated monthly, it might be expected that Alan would find it difficult in coming up with a “Top 3” favorite wines. However, he shared his choices with us, wanting to feature one of each – a red, a white and a champagne. In the exclusive champagne category – because it can only be a champagne if it is from that region in France – Alan chose the “Michel Arnould et Fils, Brut Tradition, Grand
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Cru, Verzenay.” He felt this exemplified all that is wonderful about champagne. For the white category, his pick went to the French “La Truffière Robert Comte ‘Quintessence’ Corton Charlemagne Grand Cru 2009.” This choice led to a discussion of the fact that it is not an easy thing to find wines from boutique wine makers in Hong Kong. Being able to do so is a source of pride for Whisk and helps further their ‘top wine destination’ cause. For the red, Alan surprised us by going with a non-French wine – the Australian winery of Penfolds’ product “Magill Estate Shiraz Adelaide Hills 2008.” He particularly mentioned that as the wine is fruity it suits very well the taste of many Chinese customers. Also, many in the city are familiar with this winery.
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Alan is able to leverage his knowledge of wine, in part learned from his association with the Hong Kong Sommelier Association, to the benefit of Whisk’s customers. A wine tasting that he particularly likes is offering a variety of wines by the glass to a group of people at a table – again at attractive prices. They buy the bottle of wine, he pours it out for everyone and then explains its qualities, how to taste wine, etc. This has proved very popular with wine novices.
Food pairing On the food side, Chef Bjoern, originally from Germany, has created menus of an astounding variety of dishes. Instead of the 2-4 ‘suggestions’ found in many fine-dining establishments, Whisk’s menu – covering Sunday brunch, Business Lunches and dinner – has anywhere from five and upwards of items available under all headings. Taking into account Alan’s Top 3 wine picks, what dishes would Chef Bjoern pair with each one? To go wih champagne, Chef thought the Perle de Marennes, with green apple, lime and citrus leaves would be perfect. “The oyster is refreshing with hazelnut and mineral flavor. This champagne can balance the heavy minerality and brings up the overall taste.” With white wine, he chose Carabinero, with emulsion of milk, olive oil and quinoa (a type of grain that is becoming more and more popular). “The Carabinero is fresh with a creamy sauce. This white wine can concentrate and refresh the food.” Finally, Chef Bjoern would pair the Australian red wine with a lamb dish – Lamb with rosemary, potato, green olives and baby roots. “The lamb has a spicy flavor and this wine can balance the food structure to make a perfect match.” Making perfection seem effortless is part of the charm of Whisk. Taking the reins of its top wine destination plan, the atmosphere, food, and wine, paired with the knowledgeable and enthusiastic staff, all combine to make an unforgettable dining experience.
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A LOVELY GEM IN TSUEN WAN – RU RESTAURANT By Shirley Lau Photos: Silver Image
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hen it comes to business lunch, Tsuen Wan, being 16 MTR stops away from Central, is not normally the area one would go for. It is also an industrial area where fine dining restaurants are relatively thin on the ground. But this inadequacy serves to work in the favor of Ru, a Chinese restaurant in a five-star hotel in Tsuen Wan that
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Chefs Chow Chun-fat (left) and Wu Ka-keung
offers fine Cantonese and Shanghainese fare at fairly good value. Housed on the seventh floor of the French-named L’hotel Nina et Conventional Centre Hong Kong, Ru is one of the few restaurants in Tseun Wan where quality business lunch in a refined setting can be had. Overlooking the waterfront of Tseun Wan harbor, the place has been packing in a steady flow of diners at lunch time since it swung open its door four years ago.
The interior of the main dining room is a mixture of Eastern and Western elements, characterized by round tables, Chinese paintings on the wall, a massive glass-enclosed wine cellar, and some walls decked out in irregular-shaped wooden blocks. There are several private rooms that can be used for special gatherings. But for many of Ru’s clients, who are predominately business types and tourists in the district, the main allure
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of the restaurant lies in the food and prices. “What we lack in location – although we are only five minutes away from the closest MTR station – we make up for in the prices and the food quality,” says William Wong, manager of Ru. “There are many local restaurants in Tseun Wan, though the food quality may vary. But competition is still intense, so we put a lot of efforts on the menu to cater to the most demanding of
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diners. With a few people, you can have a decent meal for about $160 per person, which is a bargain compared with restaurants that offer the same quality in Central or Causeway Bay.” According to Wong, the majority of clients at Ru are businessmen and top executives from businesses and factories in Tseun Wan, Chinese travelers lodging at L’hotel Nina and a small number of Western guests. The restaurant offers an extensive a la carte
menu, with about 70 percent Cantonese dishes and the rest Shanghainese. A dim sum set lunch with soup is set at $168 per person, while a classic Shanghai specialties set costs $828 for four persons. Popular dishes such as “sautéed string bean with dry shrimp and preserved vegetable” are priced at $98. Wong says most diners today prefer healthy, simple fare to greasy, heavy dishes. With this in mind, the chef
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team, headed by two cooks with over three decades of industry experience, has designed a variety of mildly fusion style dishes to keep things on the light side without being bland. A case in point is “pan-fried scallops with dried porcini mushrooms and asparagus.”
in advance. According to Wu, early booking also allows the chef to create bespoke dishes according to specific demands of clients.
Striking balance
Healthy eating Wu Ka-keung, executive chef who is in charge of the Cantonese cuisine, says: “Seafood is the way to go if you want something light. And taking into account the healthy eating trend that is all the rage around the world, we chose to complement the scallops with dried porcini mushroom, which is said to be good for health. The scallops are pan-fried without being boiled so that the shellfish juice is retained underneath the fried surface.” “The dish is slightly fusion and the Cantonese cuisine style is still there. This is what you do to make a dish special and creative, and to draw diners to a place where they don’t normally expect to get anything upmarket.” Another subtler reason for having to get creative, according to Wong, has to do with the mass production method of food around the world today. “For example, the way poultry is raised to make them grow faster and bigger today has taken a toll on the taste of chicken. Sourcing the right ingredients has become a bigger challenge than ever. Chicken now tastes blander and if you stick to the old way, you are not going to please many palates,” he says. One solution at Ru is to try to keep ingredients fresh. As an example the dish of “shimmer boiling chicken with dried plum,” which takes about 40 minutes to make, is prepared a little more than 40 minutes before diners arrive at the restaurant, not hours ahead. This careful timing means guests are advised to make reservation
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Sauteed King Prawns
Pan-fried scallps with dried porcini mushrooms and asparagus
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Chow Chun-fat, another executive chef at Ru in charge of Shanghainese cuisine, apparently has a relatively lighter workload than Wu given the smaller number of dishes on the menu. But his job is no less challenging, mainly due to his ambition to deliver authentic Shanghainese fare while toning down the cuisine’s traditionally strong flavor to fit the local palate. “As a Shanghai native myself, I would like to stick to the authentic way if I can. The idea is to make native Shanghainese diners feel like coming home when they eat here. But for Hong Kong people, Shanghainese dishes can be too oily and rich. So there is a delicate balance to strike here,” Chow says. One of the tricks has again to do with timing, according to Chow. “Braised spare rib with black vinegar sauce”, for instance, involves preparing the sweet and sour sauce for two to three hours, so that the sour taste is diffused without being lost. Chow is also keen to try out new cooking styles to keep local diners satisfied. For the typical Shanghainese dish of “minced pork balls with green vegetable,” he shuns the traditional frying method and instead has the meatballs braised in a light soup. “Gastronomy today is about keeping the good old things and having the courage and creativity to try out new things. People coming for business lunch are not fastidious about food. But they can tell if you have made an effort in the kitchen or not. If you have, they will keep coming back,” Chow says.
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YOUR PERFECT GETAWAY – WITHOUT EVEN LEAVING TOWN By Shirley Lau
Photos courtesy: SkyCity Marriott Hotel
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s construction of the Hong Kong-ZhuhaiMacau Bridge goes full-steam ahead, there has been much talk of a bridgehead economy on Lantau Island lately. Lantau, which is bigger than Hong Kong Island, is currently linked to western Kowloon by rails and highways. But hope is running high that something bigger awaits Lantau when the mammoth bridge opens in 2016. There
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is already quite a lot going on on the outlying island, which enables residents and visitors to enjoy the best of both worlds: luxury and convenience of modern living, set against the peaceful tranquillity of nature. In terms of contemporary pleasure on Lantau today, a lot can be derived from a growing breed of entertainment, hospitality and catering facilities – all against a backdrop of the magnificence of nature. The seaside Disneyland, for
one, is a star attraction, drawing millions of fun-seeking visitors every year since it opened in 2005, the same year AsiaWorld-Expo was launched into operation. It is also a favorite for hikers who look for both physical challenges and breath-taking sceneries. Those on the lookout for history and culture have the option of Tai O Heritage Hotel, a former police station located near the quaint Tai O Fishing Village.
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For lifestyle types who crave for modern indulgences, and for business people who want to talk business in a relaxing setting, there is the five-star SkyCity Marriott Hotel, which affords a resort-style escape from the hustle and bustle of the city. And as Lantau’s local economy and passenger traffic continue to expand, the hotel – which houses everything from spa (the Quan spa) to conference rooms to restaurants under one roof – has proved to be a
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business model that works well on the outlying island. Choo Tze-huei, director of food and beverage of SkyCity, underscores that the hotel, which is nestled on the edge of Lantau with views of the South China Sea, is more of a resort than just another airport hotel. “Although we are based all the way out near the airport, we have many people who come here and use the hotel as an escape. It is their destination for a
weekend or single-day getaway, where they go to the hotel spa in the afternoon, have an afternoon tea and then go back up to their room for a nap or use the lap pool before coming down for dinner at one of the hotel restaurants. There is a lot to do,” he says. As with most resorts, food and beverage features prominently in the services provided at SkyCity. The complex, which opened in late 2008, houses five restaurants: a Chinese
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Ricky Wu
restaurant, a hotel lounge, an American bar, a bistro and a coffee house. These establishments, in particular Man Ho Chinese Restaurant, have three types of target clients in mind, according to Choo. “The most important clientele that we strategize and put our effort in is obviously our in-house guests. The second type is the local community in Tung Chung, and the third is the airport community. The latter community includes not just airline crew members, but also people working at catering companies, engineering firms and the Hong Kong Business Aviation Center, which has a massive clientele arriving in Hong Kong on private jets,” Choo explains. Being directly connected to AsiaWorld-Expo, the hotel is also well positioned to capture customers who commute to the exhibition center for work or entertainment events. “When the expo is busy, we are busy, too, regardless of whether there is an exhibition or concert going on. We have lots of clients popping into Man Ho for a meal before a concert, or the lounge for a burger and a few drinks during a trade show,” Choo says. Despite its positioning as a resort destination, SkyCity is aware of the importance of the business community as a clientele, given the hotel’s unique location. A variety of measures are therefore in place to lure business types, including 14 meeting rooms and a grand ballroom with a capacity of 650 persons. And, of course, there is something related to food and beverage, too. “Our restaurants are good for business people who want to invite their clients for lunch or dinner. They
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Barbecued pork loin marinated and glazed with honey
are quieter and offer a stronger sense of privacy than restaurants in the city. The music is not too loud, so that everybody can hear each other. In terms of food, the quality is good, and good food is what everyone wants before talking business. We also tell the chefs to try to avoid garlic in food. That’s not good for business meetings!” Choo says with a laugh. Ricky Wu, executive chef of Man Ho Chinese Restaurant, has been with Man Ho for five years. He has over 20 years of experience as a Chinese chef, including a stint at Disneyland on Lantau. He shares with biz.hk what are the unique features of the Chinese restaurant. biz.hk: Tell us about the staple dish at your restaurant. What is the selling point? Wu: We have quite a few of them. But I can say something about the barbecued
Sichuan wok-fried spicy tiger prawns
pork loin marinated and glazed with honey. What makes it special is that we only use Kurobuta pork to make this dish. This is because supply of good quality pork from mainland China is not stable today. This has to do with the food safety issue. We want to be sure all the ingredients we source are of good quality, and imported pork from outside China is safer. Kurobuta Pork, being the most highly prized pork in Japan, is right up our alley. biz.hk: Barbecued pork doesn’t sound like a novelty dish. With your more than two decades’ experience in Chinese cooking, what do you do to make an otherwise ordinary dish special? Wu: The juice and aroma of the barbecued pork are the essence. To perfect both, I season the pork two days in advance. When it goes into the pig roaster, it is roasted at a temperature of 220 degrees Celsius so that the
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juice inside of the skin is locked and the aroma enhanced. Afterwards, the door of the roaster is opened to abruptly cool down the temperature to about 70 to 80 degrees. This is to prevent the juice from drying out and the meat turning tough due to persistently high temperature. The dish is finally topped with a hot sauce to further strengthen the aroma and flavor. biz.hk: What about the dim sum? What is the must-have? Wu: Again, there are plenty of them. But I do recommend the vegetarian dumpling. Prawn and pork are the dominating dim sum ingredients. About seven out of 10 dim sum dishes contain prawn or pork. But they can get a little too filling. The vegetarian dumpling can help balance things a bit and leave you room to sample a bigger variety of dishes.
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biz.hk: Speaking of prawn, there is also something special about the prawns at Man Ho, isn’t there? Wu: Yes, we source the biggest and freshest possible prawns in Hong Kong. Bigger prawns are usually older – they have to have lived up to a certain age to be that big. The good thing about them is they have a firmer texture, but the downside is that the transparent film that wraps around the body is relatively thicker and therefore has to be removed. This is a meticulous procedure we do to every prawn in the kitchen. biz.hk: As far as dim sum buffet goes, you have a fairly extensive menu. What is the idea behind it? Wu: We want to promote the dim sum culture, and we want people to be able to try out as many dishes as possible. To this end, we offer dim sum buffet, and we update the menu every two to
three months. I believe there should be some evolution in the world of dim sum today. Of course we have to keep the classic dishes such as prawn dumpling and barbecued pork bun, without which the younger generation wouldn’t know what the dim sum culture is. But we also need to think up new dishes to enrich the experience of dim sum dining. biz.hk: So a good chef should strike a balance between keeping the tradition and being innovative? Wu: Absolutely. A good chef today has to be picky with what ingredients to use. For one thing, diners have become more demanding in general. The other thing is that the global problem of pollution has undermined the taste and quality of many ingredients. As chefs, we have to cope by changing and refining our cooking methods, while striving to retain the gist of tradition.
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he latter half of March is one of the most highly anticipated parts on Hong Kong’s social calendar, as it heralds the return of the Hong Kong 7s. Wildly popular with both locals and tourists alike, this long weekend is a boon to the F&B industry. Hoards of people fly in for the crazy festivities which have a life of their own outside of Hong Kong Stadium, the main site for the 7s. Taking advantage of this influx of fun-loving, carefree spending people, Renaissance Harbour View Hotel Hong Kong is offering throughout all of March and into April a BurgerFest in its popular The Lounge dining venue. The Renaissance Harbour View is a large, well-appointed hotel right in the heart of Wan Chai, ideally located for business people and travelers as it is directly across from the Hong Kong Convention and Exhibition Centre. The great views of Victoria Harbour can be seen from all of its dining establishments including the highend Cantonese cuisine-offering Dynasty Restaurant; Café Renaissance, which offers international food in a relaxed setting; and not to be confused by the name, Retail, which is a deli of the grab-and-go style. The Lounge typically offers upmarket snacks and unique beverages, but for now until the end of April the restaurant will be featuring five creative, upscale burgers that will change the minds of many who think of ‘hamburgers’ as simply fast food. The burgers include a Trio miniburgers set, a spicy sea bass fillet burger, a BLT beef burger, a chicken steak burger, a Portabella mushroom burger (so vegetarians can get in on the action) and the pièce de résistance, the delightfully-named Devil’s Beef Burger (see box for more on this specially crafted ginormous burger!). We had a chance to speak to Executive Sous Chef Mr Au Kam Tim to find out more about this delicious BurgerFest.
BUSTIN’ OUT THE BURGERS
To celebrate the arrival of the ‘Hong Kong 7s’ to the city, one hotel is offering up a burger festival of delectable uniqueness
Devil's Beef Burger
By Megaen Kelly
biz.hk: Burgers are a popular American food, but not many people associate them with rugby. Why the BurgerFest now? Au: Burger is a well-liked food in all kinds of sports games. It is easy to carry and convenient, so guests can enjoy it while they are on the way to or during a match. Besides, a burger is fulfilling and can add to the satisfaction and enjoyment as spectators cheer for their favorite team. Most importantly, beer is a must-have during rugby and burger is one of the perfect matches! biz.hk: Your list of specialty burgers shows that the item has evolved well beyond its ‘meat and bun’ origins. How did the chef come up with the five innovative types of burgers? Au: The first thing that comes to the chefs’ mind is “diversification and satisfaction.” Apart from a typical burger, we put our guests’ needs first; so we created burgers that can cater to different tastes and dietary habits, such as Portabella Mushroom Burger for vegetarians. Furthermore, the concept of a burger is so flexible in terms of “mix and match” of the ingredients, hence we came up with classic, fish, chicken and mushroom burger. biz.hk: Can you talk a bit about each type of specialty burger on offer? Au: The Devil’s Beef Burger is humongous! It is approximately 20cm wide and 9.5cm tall with 800g of beef patty. Our chefs mixed the patty according to their experience to get a good balance of fat and meat as a way to ensure that it tastes tender and meaty. Our Spicy Sea Bass Burger only use sea bass from Chile as it is popular for its juiciness and tenderness. We can adjust the spicy level according to guests’ preference. Corn-fed chicken is used for the Chicken Steak Burger. To make it tender, chefs will pan fry it before placing it in the oven. The Portabella Mushroom Burger is specially created for vegetarians who also have a craving for dairy products. It includes mozzarella cheese, tomato, onion and portabella mush
Au Kam Tim
room, which has a meaty texture and is high in nutritional value. The “BLT” Beef Burger is for classic burger lovers, while the Trio Small-Burger Set includes a combination of sampler sized Spicy Sea Bass Burger, “BLT” Beef Burger and Portabella Mushroom Burger, which is great for variety or sharing. biz.hk: Are there any accompaniments with the burgers (i.e., fries and what kind, etc.)? Au: All burgers come with classic potato fries, and guests can enjoy one draught of beer specially priced at HK$40 to spice up their meal. biz.hk: Burgers are popular in Hong Kong, but how can you convince people that the burgers during the BurgerFest are worth the price tag? Au: The key is “quality.” Only speciallyselected ingredients are used for the burgers, so we can deliver full-flavored and aromatic tastes to guests. Our chefs can slightly adjust the taste according to guests’ preference, and if guests come to The Lounge during the evening, they can enjoy a live performance and, of course,
Photos courtesy: Renaissance Harbour View Hotel
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Devil’s Beef Burger by the numbers Trio Burger Set
the magnificent harbor views with attentive service. biz.hk: We hear that the Devil’s Beef Burger challenge has been extended. Can you tell us about it? Au: Originally running from March 3-9, if one person can finish everything in the Devil’s Beef Burger within 40 minutes, you can eat for free. That’s a value of HK$666! But due to overwhelming popularity, we have decided to extend the challenge to March 31. So if you are ready to take the challenge, please notify our dining ambassadors upon reservation or arrival. Terms and conditions apply.
Portabella Mushroom Burger
The Devil’s Beef Burger is 20cm (almost 8 inches) wide, 9.5cm (3.7 inches) tall, with 800g of beef. 800 grams is 28 ounces or well over a pound and a half of meat! How does this compare with a ‘regular’ hamburger? If we take arguably the most popular fast food chain – McDonald’s – products to compare against, here are the numbers: McDonald’s hamburger is 45g or 1.6 ounces, whereas their Quarter Pounder is 113g or four ounces of meat. So, for one Devil’s Beef Burger it would take 17.7 McDonald’s hamburgers to get through or slightly more than seven Quarter Pounders. Undoubtedly, The Lounge will not be providing too many free Devil’s Beef Burger meals. But one can always console oneself with a Happy Meal…
Auberge Discovery Bay Hong Kong
Reservations 88 Siena Avenue, Discovery Bay, Lantau Island, Hong Kong Tel: (852) 2295 8288 Fax: (852) 2295 8188 Contact Person: Joanna Kan – Director of Sales & Marketing Joki Kwok – Director of Sales E-mail: enquiry@aubergediscoverybay.com
www.aubergediscoverybay.com
Located on the picturesque shores of Lantau Island, Auberge Discovery Bay Hong Kong is an island oasis surrounded by natural beauty. Guests can retreat to the beautiful oasis from Central Hong Kong in only 25 minutes by a high-speed ferry or by regular buses from Hong Kong International Airport or AsiaWorld-Expo in 25 minutes. Complimentary shuttle services from and to Wan Chai, Sunny Bay, Tsim Sha Tsui and Hung Hom MTR station and private transfer service are also provided. Auberge Discovery Bay Hong Kong provides guests with 325 stylish rooms and spacious suites of varying sizes. Featuring unobstructed views of the sea or surrounding mountains, the rooms and suites are ideal for business and leisure travellers, as well as long-stay visitors. Guests can explore a gourmet getaway at the all-day dining restaurant, Café bord de Mer and its adjacent bar, The Bounty Bar. Committed to providing exceptional guest experience, Auberge Discovery Bay Hong Kong also provides flexible event spaces and a wide range of unique leisure experience for guests. Guests can indulge in ultimate pampering at Spa Botanica, stay toned with a workout in the gym, enjoy in the outdoor swimming pool, or explore the island on hire bikes or on the nearby hiking trails. Offering more than a comfortable bed, Auberge Discovery Bay Hong Kong provides a unique location and experience for a seaside resort retreat.
The Cityview The Cityview nestled in the heart of Kowloon’s exciting commercial and entertainment district. Boasting Silver Certificate status from the globally respected Environmental Management Programme - EarthCheck, we are the prestige 4-star hotel at the forefront of eco-conscious hospitality in Hong Kong. Just a minute walk from the Yau Ma Tei MTR station, The Cityview gives you fast access to the worldfamous Ladies Market, Sports Street, scores of computer and electrical appliance outlets plus a great fruit market and a newly remodeled Chinese Opera Theatre. Our 422 rooms and suites are tastefully appointed with the very latest amenities and facilities for the ultimate in relaxation, work and pleasure. For dining, The Cityview offers great culinary options at The Balcony to enjoy the best of Cantonese cuisine or try a tempting international buffet at City Café. You can also unwind with a quiet drink at The Atrium lounge. Here at The Cityview you’ll find a host of superb recreational activities to satisfy your wants and desires. Our magnificent ballroom and function room areas as well are perfect for incentives or MICE events as well as business meetings and banqueting needs.
biz.hk: Is this the first time that your hotel has run the BurgerFest? If not, do you expect it to be an annual offering? Au: No, we don’t expect the BurgerFest to be an annual promotion. We select seasonal ingredients to make sure our guests can enjoy the freshest ingredients that are in season. And we are always looking for new ideas and new promotions.
Reservations
23 Waterloo Road, Kowloon, Hong Kong Tel: (852) 2783 3888 Fax: (852) 2783 3899 Contact Person: Mr. Alex Wu, General Manager Ms. Lorraine Wong, Director of Sales E-mail: sales@thecityview.com.hk thecityviewhk
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Empire Hotel Hong Kong • Wan Chai
Hong Kong SkyCity Marriott Hotel
The Empire Hotel Hong Kong • Wan Chai is within minutes’ walking distance of the Mass Transit Railway (MTR) stations and a colourful array of nightlife entertainments and major shopping areas nearby. With its location advantage and close proximity to the Hong Kong Convention & Exhibition Centre, the Hotel is often the preferred hotel choice for business guests in their accommodation needs. Its meeting venue, Empire Grand Room, located on the first floor can be configured into three multi-purpose, versatile function rooms holding up to 100 persons. Each room allowing natural daylight is equipped with advanced audio-visual equipment and Wi-Fi connectivity. In addition to Room Rental and Meeting Packages, corporate and private celebratory banquets can be custom-made to suit clients’ needs and budgets. MICE offers combining hotel accommodation and meeting at favourable rates are also available.
Reservations 33 Hennessy Road, Wanchai, Hong Kong Tel: (852) 3692 2111 Fax: (852) 3692 2100 Contact Person: Mr. Richard Ng, Group General Manager Ms Eva Hui, Group Director of Marketing E-mail: reservations-wc@empirehotel-hongkong.com
The Hong Kong SkyCity Marriott Hotel is the only international five-star hotel on Lantau Island, directly connected to the AsiaWorld-Expo, next to the international airport and close to tourist attractions such as Hong Kong Disneyland and Ngong Ping 360. The hotel offers 658 guest rooms, 14 meeting rooms, five restaurants/bars, a spa and 24-hour fitness centre. Access to town is a 28-minute train ride via the connected Airport Express Line. This modern day oasis is perfect for business travellers and leisure guests seeking the best of both worlds – the luxury and convenience of contemporary living set in peaceful tranquility.
www.empirehotelsandresorts.com
The Langham, Hong Kong
Meeting Facilities and Services
The Langham, Hong Kong is an elegant European-style haven in the heart of vibrant Kowloon. Situated next to the “Rodeo Drive of Hong Kong”, The Langham is surrounded by flagship stores of designer labels, including Louis Vuitton, Prada and Chanel. The hotel features 495 luxurious rooms and suites, each finished with luxurious fabrics, hardwood floors and silk drapes. Attractions range from the rooftop pool to the effortlessly stylish Langham Club, and the award-winning two Michelin-starred Cantonese restaurant T’ang Court. Located just a five minutes’ walk from the Star Ferry, The Langham offers the kind of indulgent cityscape breaks that are never forgotten. It is also an ideal base for getting around Hong Kong and easily accessible to most of the city’s important transport network.
With more than 13,000sqf of function space, the hotel is an ideal venue for events of different scales. A dedicated conference centre ensures the exclusivity of your event. All meeting rooms are equipped with WIFI, state-of-the-art facilities and audio-visual equipment. Break from the monotony of your meeting with creative cuisine selections for your coffee breaks, or opt to design your own. Specialty cuisine options like halal, Indian, vegetarian and kosher are also available. Our Red Coat Program ambassador, dedicated to your event, will work with you to ensure your event runs smoothly and ends successfully. Earn Marriott Rewards points under our Rewarding Events loyalty program to earn air miles, redeem free room nights or use the points towards your next event.
Reservations 1 Sky City Road East, Hong Kong International Airport, Lantau, Hong Kong Key Personnel: Michael Müller, General Manager Peter Sih, Director of Sales & Marketing Tel: (852) 3969 2018 Fax: (852) 3969 2023 Email: skycity.sales@marriott.com
Reservations 8 Peking Road, Tsim Sha Tsui Tel: (852) 2375 1133 Fax: (852) 2375 6611 E-mail: tlhkg.resv@langhamhotels.com
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Karma Resorts Bali
L'hotel Causeway Bay Harbour View L’hotel Causeway Bay Harbour View Hong Kong is the first hotel being built by Chinachem Group, opened since December 2005. Hotel is superbly located at the doorstep of the most popular shopping district Causeway Bay in Hong Kong and directly adjacent to Tin Hau MTR Station, accessible by all means of public transport. Hotel offers 275 guest rooms and suites, all decorated and furnished in tasteful fusion of East and West aesthetics. Dining at L’hotel Causeway Bay Harbour View Hong Kong shall always be a pleasant experience. Coffee Shop, Corner 18, provides you a unique and exotically themed restaurant with elegant atmosphere. You will be served with Western and Oriental Cuisines with celebrated around-the-world gastronomic food selection. Our Bar, The Booth, is the coolest place in town to meet and unwind with friends. With its mellow and thoroughly contemporary feel, certainly the place to enjoy the best cocktails, melodies of Jazz, Blues, R&B, Pop.
Reservations No. 18 King's Road, Causeway Bay, Hong Kong Key Personnel: Mr George Kuk, Director / General Manager Mr Joe Choy, Vice President - Head of Sales Tel: (852) 3553 2898 Fax: (852) 3553 2888 Email: info@lhotelcausewaybayhv.com
Karma Kandara Spa
Experience luxury without the hefty price tag Bali is the tropical playground of choice for many, with its warm weather, beautiful culture and pristine beaches, all big drawcards to the picturesque Indonesian island. Bali’s easy connectivity to Hong Kong makes it the ideal short getaway that takes you worlds away without costing the earth, and with school holidays and the Easter break upon us, now is the perfect time to book. Make your next Bali getaway one to remember by holidaying in style for less than you might think at Karma Resorts. Karma Resorts has two luxury Bali properties to choose from: Karma Kandara and Karma Jimbaran, with both currently offering a special for travellers to stay for four nights, but only pay for three. These two exclusive oceanfront luxury villa resorts are situated on Bali’s southern peninsula with enviable views. Set along one of Bali’s most idyllic stretches of coastline, Karma Jimbaran brings together 40 elegant villa residences just a few steps away from Jimbaran’s white sandy beaches. Its villas are characterized by pavilions featuring floor to ceiling glass surrounding a central garden courtyard, complete with a private pool and verandah. At the end of the tropical flora-strewn paths, you will find the restaurant serving up some of the freshest seafood, traditional Balinese cuisine and a cosmopolitan breakfast feast.
www.lhotelcausewaybayhv.com
L’hotel Nina et Convention Centre Karma Jimbaran Karma Kandara, comprises 46 private pool villas on a dramatic cliff top bisected by a picturesque ravine. This resort boasts an unparalleled ensemble of amenities including an award-winning restaurant set on a craggy outcrop serving mouth-watering Mediterranean cuisine with an exotic twist. For beach lovers, the Karma Beach Bali offers places to lounge; a kitchen serving pizza, gourmet treats and cocktails; and crystal clear waters full of reef fish to spot. Whichever resort you choose for your next Bali getaway, Karma Resorts will have you experiencing the island like never before.
Reservations
Reservations
Jalan Villa Kandara, Banjar Wijaya Kusuma, Ungasan, Bali, 80362 Indonesia Key Personnel: Ricardo Gomes, Group Director of Sales and Marketing Ni Wayan Sunariasih, Group Sales and Marketing Tel: (62) 361 8482202 Fax: (62) 361 8498898 Email: res@karmaresorts.com
No. 8 Yeung Uk Road, Tsuen Wan, Hong Kong Key Personnel: Mr George Kuk, Director / General Manager Mr Joe Choy, Vice President - Head of Sales Tel: (852) 2280 2898 Fax: (852) 2280 2822 Email: info@lhotelhk.com
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L’hotel Nina et Convention Centre opened since January 2007, a twin tower Five Star Hotel connected by a glass bottom sky bridge, locates at the tranquil waterfront of Tsuen Wan, Hong Kong, not only enjoys the amenities of Tsuen Wan Park, Town Hall, but also commands 360° fabulous panoramic view. It is one of the most convenient locations, embodies a comprehensive transport network: direct connection to MTR Tsuen Wan West Station, close proximity to 3 MTR Lines, bus terminus, ferry, etc. L’hotel Nina et Convention Centre offers over 1,600 well appointed and comfortable guest rooms to meet the taste of all travelers. Spacious deluxe sea / city view rooms and suites equipped with king or queen-queen beds at 36m2 each. Numerous versatile function rooms with various sizes, elegant Ballroom & Exhibition Hall are available for business meeting, conference, seminar, cocktail party, private dinner, exhibition & convention, etc. Capacities range from 15 to 1,600 persons depending on function arrangement. Indoor and outdoor Olympic size swimming pools. Club house facilities with full size gymnasium.
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The Mira Hong Kong
Plug in to The Mira Hong Kong, a member of Design Hotels™ and a contemporary urban retreat right in the heart of Hong Kong’s shopping and entertainment district, Tsimshatsui. Personalised service and pared-down luxury can be found in 492 smoke-free guestrooms including 56 suites featuring signature Green, Red and Silver interiors. The Mira Club showcases Purple colour-themed rooms with exclusive privileges, such as private check-in/out, access to Club Lounge, all day refreshments, free use of boardroom and more. Stay connected at all times with latest tech-friendly features including the pioneered by The Mira Hong Kong in Asia Pacific complimentary handy smartphones with free international calls and unlimited Wi-Fi for use in the city, intuitive on-screen infotainment system, Bose iPod docks and sound system. A collection of eight ultra-chic specialty suites, each with very own private terrace, is a perfect alternative for highly exclusive events. Six unique dining concepts offer Michelin recommended contemporary European dining at WHISK and modern Cantonese at Cuisine Cuisine; award-winning buffet restaurant Yamm; chic café patisserie COCO; innovative cocktails at Room One; and the open-air lounge bar Vibes hidden in the courtyard terrace. Housing 18,000 square-feet of 21st century wellness facilities, MiraSpa is an award-winning luxury urban spa including a stunning indoor infinity pool, fully equipped fitness centre, heat experience zone with floatation lounges and nine treatment rooms including two VIP suites for couples.
The Peninsula Hong Kong
Complemented by all-new, avant-garde themed coffee breaks reflecting the motto “Our Space, Your Playground”, versatile events space encompasses eight flexible function rooms and the pillar-less penthouse ballroom by Colin Cowie® that accommodates up to 800 guests and boasts futuristic audiovisual rigging with 25,000 colour LED lighting combinations and staggering vistas of Kowloon Park. A close walk to the local MTR station and the Star Ferry the hotel easily connects to all parts of the vibrant metropolis.
Reservations
Reservations
118 Nathan Road,Tsimshatsui, Kowloon, Hong Kong Key Personnel: Gerhard Aicher, General Manager Eva Kwan, Director of Sales & Marketing Tel: (852) 2368 1111 Fax: (852) 2369 1788 Email: info@themirahotel.com
Salisbury Road, Kowloon, Hong Kong Key Personnel: Ms Sherona Lau, Director of Marketing Mr Edmond Tam, Director of Sales Tel: (852) 2920 2888 Fax: (852) 2722 4170 Email: phk@peninsula.com
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On 11 December 1928, a legend of Asian hospitality was born – The Peninsula Hong Kong opened its doors for the first time. Today, classic, contemporary chic arrives at The Peninsula Hong Kong, as this legend of the East redefines luxury once more with the completion of its HK$450 million room renovation. The latest guest-focused technology ushers in a new era of personalisation, enhancing all 300 of the hotel’s newly renovated guest rooms and suites in chic, classically modern luxury. Accenting simplicity and elegance, the room aesthetic takes The Peninsula guest experience to a new level, offering seamless comfort and amenities in 11 different languages. Extensive facilities include a Roman-style swimming pool, a 12,000square-foot Peninsula Spa, nine award-winning restaurants and bars, superb banqueting and meeting areas, and The Peninsula Arcade. A fleet of fourteen Rolls-Royce limousines is available for luxurious airport transfers, and two MINI Cooper S Clubman reflect the Grande Dame’s youthful spirit, while the hotel's helicopter service provides the ultimate experiential journey.
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WINE & DINE 2014
The Salisbury – YMCA of Hong Kong
Pierside Bar & Restaurant
The Salisbury, a hotel with 372 rooms and suites at YMCA of Hong Kong is situated at the tip of Kowloon Peninsula with magnificent views of Victoria Harbour and Hong Kong Island. The Hotel is located in the centre of business, shopping and entertainment district of Tsimshatsui, and is adjacent to Cultural Centre, Space Museum, Museum of Art, Historic Clock Tower, Waterfront Promenade and the Avenue of Stars. It is within close proximity (2 minutes' walk) to major transportation, i.e. Mass Transit Railway, East Tsimshatsui Station, Bus Station and Ferry Terminal which accesses you to almost all destinations in Hong Kong.
Sleek and chic interiors, coupled with waterfront view of the Hong Kong skyline, make Pierside Bar & Restaurant a perfect venue for themed wine-pairing dinners or after-hour cocktails with alfresco seating. Known for its market-fresh seafood and delicious farm-to-table fare, the menu celebrates the simplicity of genuine flavours.
Accommodation • 372 rooms and suites with beautiful Harbor View or City View • Broadband Internet • Color Television with Satellite and Cable Linkage
Conference and Catering • Salisbury Dining Room/ Mall Café/Room Service • Banquet Rooms/ Conference and Meeting Rooms
Recreation and Sports • Indoor Temperature Controlled Swimming Pools/Jacuzzi • Fitness and Wellness Centre/Sauna • Indoor Climbing Walls/Sports Hall
Other Facilities • Shop/Hair Salon • Tour and Information Counter • Internet Corner
Reservations Upper Lobby, Towers Wing, The Royal Pacific Hotel & Towers, China Hong Kong City, 33 Canton Road, Tsimshatsui, Kowloon, Hong Kong Tel: (852) 2738 2398 Contact Person: Mr. Steven Lau E-mail: pierside@royalpacific.com.hk
Reservations 41 Salisbury Road, Tsimshatsui, Kowloon, HK, China Reservation Hotline: (852) 2268 7888 Tel: (852) 2268 7000 Fax: (852) 2739 9315 Email: sales@ymcahk.org.hk
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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, 3:00pm – 1:00am
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Auberge Discovery Bay
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The CityView
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Empire Hotels & Resoirts
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The Langham Hong Kong
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Hong Kong SkyCity Marriott
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Karma Resorts Bali
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L'Hotel CWB
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L'Hotel Convention Centre
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The Mira Hong Kong
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The Peninsula, Hong Kong
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The Sailsbury - YMCA
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WINE & DINE 2014 The Royal Pacific Hotel
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