Within this section you can find out the latest news about Hong Kong's restaurant and bars. If you have an articles that you would like us to publish do get in touch.
Treat Mum to Japanese with Special Set Menu for Two
Central’s trendy Japanese sushi kaiten restaurant DOZO! is serving a six-course Mother’s Day special menu on May 14 at just HK$510 for two.
The treat for mums at the modern, fun and economical Lyndhurst Terrace venue offers a ‘one-menu-experience’ of Japanese cuisine favourites.
Start with Japanese seafood broth and a freshly sliced sashimi platter, followed by assorted vegetable tempura, California Roll and New Zealand tenderloin with garlic chips.
The ‘Mother’s Day Special’ is completed with a choice of beef ramen noodle soup, teppan- fried chicken udon noodles or salmon and scallop fried rice, and is followed by a Japanese dessert.
Famed for its ‘help yourself’ conveyor belt concept with daily jet-fresh deliveries of the highest quality ingredients from Japan and cutting-edge cuisine, DOZO! transforms after dark into a stylish sake bar where mothers can complete the modern Japanese experience with unique signature cocktails.
DOZO! opens daily from midday to midnight at 44 Lyndhurst Terrace, Central. Tel: 2581 1338.
(Information provided by the venues PR company)
Leave the stress of city life behind you and wind down to some of the best wines of the world at The Backyard-our beautiful garden terrace.
The al fresco wine buffet features a fine selection of 10 wines, including a quality choice of reds, whites and sparkings, available for 2-hour unlimited refills at $180 per person.
Selection of Red Wines：
2002/03 Chardonnay, Canyon Road, California, USA
2002/03 Chardonnay, Robert Skalli France
2004 Jean Balmont Reserve Chardonnay, France
2004 Arrowfield Bowman's Crossing Semillon Sauvignon Blanc, Australia
Selection of White Wines:
2002/03 Cabernet Sauvignon, Canyon Road, California, USA
2001/02 Cabernet Sauvignon, Robert Skalli France
2004 Jean Balmont Reserve Merlot, France
2004 Arrowfield Bowman's Crossing Shirza Cabernet, Australia
Selection of Sparking Wines:
NV Prosecco di Conegliano Cuvee' Brut, Carpene' Malvolti
NV Louis Perdrier Blanc de Blancs
Snacks are available to complement your wine at $60 and up.
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Date： 1 May 2006 – 31 May 2006
Time： 6:30pm -8:30pm
Level 4, Langham Place Hotel
555 Shanghai Street,
“Wine” down at The Backyard
to a selection of 10 quality wines
(information provided by the hotel)
It’s “Le French May” all over Hong Kong, and never one to miss out on the fun, Boca is proud to present “Ooh La-La!!” the latest in our “Tapas with a Twist” series of menus.
Indisputably, one of modern France's greatest treasures is its rich cuisine. The French have an ongoing love affair with food, and their reverence for time spent eating is evident.
It has also been said, however, that the French give “unwanted animals like snails, pigeons, and frogs fancy names, thus transforming common backyard pests into expensive delicacies. These are then served to gullible tourists, who will eat anything they can't pronounce.” (Chris Harris, ‘Quotable Feast’ by Sarah E. Parvis)
Whatever you view on French cuisine, you’re sure to enjoy the mouthwatering treats on offer at Boca this May!
Jambes de Grenouilles Provencale ($76) – Frogs legs sautéed with just a bit of garlic, tomato and olive oil to supremely enhance the flavor of the meat .
Foie Gras with Apple and Calvados ($94 ) - Rich and silky, fresh foie gras is one of the world's great foods. In this dish it is perfectly paired with apples and calvados, and could only be improved with the addition of a chilled glass of Alsace Riesling!
Magrets De Canard Aux Poivre ($88) – duck breast lightly grilled, with a sinful cream and peppercorn sauce and sautéed diced potatoes.
Escargot au Roquefort ($86) – snails sautéed in Roquefort cheese and brandy, served on crusty baguette.
Moulles Marinere ($78) – New Zealand mussels cooked in a thick and creamy white wine and herb sauce.
Deep-fried Camembert with Raspberry Coulis ($68) - Wedges of Camembert cheese are breaded, deep fried and served with a sweet raspberry sauce.
To compliment these delicious delicacies, Boca will also offer a selection of great French wines, six available by the glass!
(information provided by the venue)
Baci new menu
Chef Davide Campana has revamped his menu of Italian delights to offer even more choices of authentic dishes. Highlights include spaghetti with king prawns in black squid ink & cherry tomato sauce, and a melts-in-your-mouth 12 ounce grilled Kobe-style entrecote, marinated in Chef Davide’s childhood formula. Don’t miss Aperitivo Baci every Wednesday, 6.30 to 10.30 at the bar.
2/F, 1 Lan Kwai Fong
Central, Hong Kong
Tel: (852) 2801 5885
Information provided by the Lan Kwai Fong Group
California, Friday May 5th. 8-11pm
California will be putting on the biggest Cuervo de Mayo party in town to celebrate everything Mexican. There will be Mexican snacks and tequila cocktails & shots to get you into the spirit, and plenty of shot glasses and t-shirts to give away. Live Mariachis will serenade you while you enjoy a sample of the Mexican menu that runs throughout May. No cover charge.
G/F, California Tower
30-32 D’Aguilar Street
Central, Hong Kong
Tel: (852) 2521 1345
Information provided by the Lan Kwai Fong Group
Sunday May 14th
The restaurants of Lan Kwai Fong Entertainments will be offering special menus for Mothers Day dinner on Sunday May 14th. A wide variety of cuisines is on offer to suit all tastes, from modern Japanese by Kyoto Joe to traditional French at Café des Artistes to crazy creations from Lux. All Mums will get special gifts on the night, from champagne to personal care products, so make sure you book early!
Baci - 2801 5885
Baci Pizza - 2840 0153
Cafe des Artistes - 2526 3880
California - 2521 1345
Indochine 1929 - 2869 7399
Kyoto Joe - 2804 6800
Lux - 2868 9538
Thai Lemongrass - 2905 1688
Tokio Joe - 2525 1889
Information provided by the Lan Kwai Fong Group
Those looking for a tasty and healthy lunch option may find what they are looking for at Goccia this summer, where they can choose from either an impressive salad buffet downstairs, or from the three-course set menu upstairs – all prepared by one-Michelin-star Executive Chef, Francesco Brocca.
At the lower (street) level, Goccia is serving up an amazing salad buffet, with jet-fresh greens and other ingredients which customers can select themselves. Priced at only $58 for the best quality, selected items, this is surely one of the city’s best lunchtime bargains.
In the elegant surroundings upstairs, a traditional two or three-course Italian style business lunch is perfect for busy executives looking for a quiet retreat from the city below.
The set lunch menu, which costs HK$128 for two courses and HK$148 for three courses, features dishes such as Roasted Prawns with Aromatic Herbs, Sautéed Spinach and Steamed Potato or Spaghetti “Carbonara” with Vegetable Julienne.
According to Director Giacomo Pani: “Goccia presents a totally new concept in dining and entertaining. Our stylish, comfortable dining room and large, open-air terrace on the upper level is ‘very Italian’ in both décor and menu, while downstairs at street level, the contemporary bar serves the largest selection of sparkling wines and Champagnes by the glass, as well as our lunch buffet and South European bite-sized “tapas”.
The talented Chef Brocca says: ”The focus is on the freshness of the product here at Goccia; most of the ingredients are flown in weekly from Italy. We like to give our customers a true taste of Italy ESPECIALLY FOCUSED ON seafood, which gives us MANY opportunities to experiment NEW flavours and textures.”
Situated on lively Wyndham Street - an area lined with offices, upmarket bars and antiques shops - it is difficult to walk past Goccia and not be drawn in for some stylish “bites” or a glass of chilled champagne or sparkling wine.
The restaurant is open for lunch and dinner Monday – Friday, for dinner on Saturday and closed on Sundays. For reservations, please call 2167 8181.
(information provided by their PR company)
In the true spirit of spending a civilized afternoon, traditional English style, Post 97 brings you the indulgent pleasure of Afternoon Tea, served seven days a week from 3pm to 6pm.
Priced at HK$150 inclusive of 10% for two people, this tempting indulgence includes a selection of salmon, egg mayonnaise and cucumber sandwiches (just the way the Queen would like them!); mouthwatering savouries, including mini quiches and samosas; and of course, traditional English scones served with fresh cream and rose petal & strawberry preserve. This small feast is accompanied by tea or coffee.
So whether you’re a lady of leisure or you just need a break from the monotony of the office, make a date at Post 97 for some afternoon delights!
For further information or to make a reservation phone 2186 1817.
Post 97 is open from 9:30am – 1:00am from Monday to Thursday, 9:30am – 2:30am on Friday and Saturday and from 9:30am – 1am on Sunday. Happy Hour is from 3:00pm – 7:00pm daily.
Post 97 is owned and operated by The ninetysevengroup. Other venues owned and operated by The ninetysevengroup are Club 97, La Dolce Vita, Café Einstein and Song.
(information provided by the venue)
Lectures, seminars and tastings offer valuable insight into products showcased as well as in-depth analysis of the world’s key markets
A high level crash-course in the latest trends and developments in the world of wine and spirits looks set to be one of the most potent attractions at Vinexpo Asia Pacific, next month at the Hong Kong Convention and Exhibition Centre.
A formidable body of experts will offer valuable insights into the products showcased at the event, as well as in-depth analysis of the world’s key markets, at the Vinexpo Asia-Pacific “University”, a programme of lectures, seminars and tastings offering professional attendees the opportunity to gain a sound understanding of an extensive range of specialised subjects in a short space of time.
“Vinexpo Asia-Pacific will bring together the vast majority of the key players in the wine and spirits business in the region and their international suppliers. It will provide an unparalleled opportunity for the exchange of ideas and information between experts in the field and we have accordingly put together a programme of about 25 events, spread over three days, tailored to a wide range of needs and interests,” said Vinexpo Chief Executive Robert Beynat,
A comprehensive report on worldwide trends in consumption from Vinexpo partner, the International Wine and Spirits Record (IWSR), will arm those attending a conference, on the first day of the show, with the information they need to formulate marketing strategies over the short to medium term in a number of mature and developing markets. IWSR has analysed prospects up to 2009 to 2010 globally with a special emphasis on China -including Hong Kong and Taiwan, South Korea, Japan, Singapore and Australia.
Other events which have already created a buzz of interest include masterclasses by Dr. Tony Jordan, CEO of the Cape Mentelle, Cloudy Bay wineries and Domaine Chandon (Green Point), and by Shinya Tasaki who in 1995 became the first Japanese to win first prize in the World’s Greatest Sommelier Concours. He now runs the Shinya Tasaki Wine Salon and is an internationally recognised educator.
“Wine belongs with food, and increasingly people are recognising that it is an ideal complement to Asian cuisines. Accordingly we have organised a number of special tastings during which participants will learn to create new harmonies between Eastern dishes and Western wines,” explained Mr Beynat.
Hong Kong based food and wine consultant Simon Tam will present a session in which Chinese food is matched to a range of suitable world wines and another tasting focusing on finding partners for characteristic dishes from other parts of Asia including Thailand, Malaysia and Japan.
Each seminar will contain two parts, a theoretical resentation including, for example, cultural differences in taste preferences and a profile of ideal wines paired with specific cuisines and a lunch with Asian dishes paired with both suitable and unsuitable wines.
“Sommeliers are important ambassadors for wine in countries where knowledge of the subject is not yet at an advanced level, and we have mounted a conference at which those front line professionals can discuss the implications and growing importance of the wine waiter’s role in Asia-Pacific,” Mr Beynat commented.
There will, of course, be an abundance of wine tastings. More than 40,000 bottles are expected to be opened over the three days of the show. Under a special dispensation from the Hong Kong Government, the wine will be free of tax.
The Union des Grands Crus de Bordeaux (with 68 owners) will present on 24th May the 2003 vintage for expert appraisal, while the Cercle de la Rive Droite will invite on 23rd May professionals to familiarise themselves with “The Expression of Right Bank Merlot”.
On 25th May, Saint-Emilion wines will also be in the limelight. The Saint-Emilion Grands Crus Classés will present the 2000 to 2005 vintages and the Saint-Emilion Winegrowers’ Association organises the “Grands Crus Classés Challenge” - a knockout tasting competition of 2001, 2002 and 2003 vintages of 32 owners featuring an expert jury of well-known wine journalists and tasters.
Sopexa, the organisation which promotes French food and drink overseas, will present four seated tastings of Alsace (24th May), Burgundy (23rd May), Languedoc (23rd May) and Provencal wines (24th May). Chinese, Chilean, German (Wines of Germany: Riesling Renaissance with Deutsche Weininstitut, on 23rd May), South African, New-Zealand and Australian wines from some exhibitors will also be highlighted in major tastings.
“People come to Vinexpo to establish and strengthen business relationships, but also to learn. The Vinexpo Asia-Pacific ‘University’ will arm them with a wealth of new and relevant information and deepen their understanding of a complex subject and a demanding business,” Mr Beynat concluded.
The programme of events is available online at www.vinexpo.com and will be up-dated on a weekly basis.
About Vinexpo-Asia Pacific
Vinexpo Asia-Pacific 2006, an international wines and spirits trade fair dedicated to Asia-Pacific professional visitors, takes place at the Hong Kong Convention and Exhibition Centre (HKCEC) from May 23rd to 25th, The show’s organiser, Vinexpo Overseas SAS, is also responsible for Vinexpo Americas, and is a subsidiary of Vinexpo SAS, which has organised the most important biennial trade event, Vinexpo, in Bordeaux (France) every other year since 1981.
Photographs, representatives’ bios, logos and further information about the show are available, and regularly updated, at www.vinexpo.com / Press Section.
Did you Know?
Several attempts have been made to estimate the number of bubbles in an average bottle of champagne, but research remains inconclusive. The figure is thought to lie somewhere between 250 million and 450 million.
(information provided by the pr company)
Contrary to popular belief, the chili pepper did not originate in India or Thailand, or anywhere else in Asia for that matter. The misconception surrounding its origin stems back to Columbus wrongly believing he had discovered the Far East when in fact he had discovered the Americas! The chili is native to South America, with the Mexicans laying claim to being the masters of the chili. At Caramba Mexican Cantina and Coyote Bar and Grill we will showcase several different types of the addictive little devils throughout the month of May.
Chili peppers are rated on a heat scale devised by pharmacist Wilbur Scoville in 1912. At the top of the scale the habañero chili rates over 100,000, and will melt your taste buds, whilst the popular jalapeño rates a mere 2,500, and the bell pepper a zero!
If the dishes prepared by our chef are not hot enough for you, both Caramba and Coyote have a “Wall of Flame” with 100 different varieties of super hot sauces, some rating 300,000 on the Scoville Scale.
Throughout May, in celebrating Cinco de Mayo, our Chefs will be serving a fabulous selection of six “Chili Blasts” for those who like their food seriously spicy – definitely not for the faint hearted!
Chili Rellenos $115
Roasted poblano chilies stuffed with black beans and three kinds of melted cheese, served with a tomatillo salsa and greens
The poblano is pronounced: puh blah noe. Poblano peppers are mild, heart-shaped peppers that are large and have very thick walls, which make them great for stuffing. Poblanos are usually roasted and peeled before use.
The poblano rates between 1,000 and 2,000 Scoville units on the heat index.
Lamb Chop $138
Achiote marinated lamb chop on a bed of mashed potato, served with jicama and pickled jalapeno chutney
It is pronounced: hah lah pain yo. Most people think of the jalapeño as being very hot, but it actually varies from mild to hot depending on how it was grown and how it was prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder end of its scale, remove those parts.
The jalapeño rates between 2,500 and 8,000 Scoville units on the heat index.
Grilled Seafood $148
Chipotle chili rubbed king prawn, scallop, snapper, squid and mussels on a bed of Mexican rice and broccoli, served with a habanero chili and carrot salsa
Habanero chile [ah-bah-NEH-roh] This distinctively flavored, extremely hot chili is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The Habanero ranges from light green to bright orange when ripe.
The habanero rates between 100,000 and 300,000 Scoville units on the heat index.
Grilled Salmon Fillet $138
Fillet of Salmon rubbed with guajillo chili oil, served with new potatoes
and a papaya, mango and jalapeno salsa
Guajillo chilies [gwah-HEE-yoh] are thick, leathery dark reddish brown chiles that contain mild to moderate amounts of heat. The guajillo is one of the most commonly grown chiles in Mexico. This chile requires a longer soaking period than most due to its leathery skin.
The guajillo chili rates between 2,000 and 4,500 Scoville units on the heat index.
Grilled Sirloin Steak $138
Achiote rubbed sirloin steak with fried serrano chili chick pea cakes served with dried fruit chipotle chili sauce
The serrano is pronounced: suh rah noh. Serrano chile peppers have thin walls. They don't need to be steamed or peeled before using, making it the easiest chile pepper to use for salsas. The serrano chile is green in color at first, and ripens to red, brown, orange, or yellow.
The serrano rates between 8,000 and 22,000 Scoville units on the heat index.
Ancho Chili Chicken Breast $132
Chicken breast marinated in ancho chili paste, served with melted Oaxaca cheese on a bed of mashed potatoes and mixed greens
An ancho chili is in fact a dried poblano chili.
The ancho rates between 1,000 and 1,500 Scoville units on the heat index.
Hot Chocolate Mousse $48
A deliciously rich chocolate mousse lightly flavoured with ancho chili – sinful.
For reservations please contact Caramba Mexican Cantina at Tel: 2530 9963 or Coyote Bar and Grill at Tel: 2861 2221
ICaramba is located at 26-30 Elgin Street, Soho, Central, Hong Kong. Tel: (852) 2530 9963; Fax: (852) 2530 5289; Email: email@example.com URL: www.caramba.com.hk Operating hours are from 12noon till 12midnight daily.
Coyote is located at 114-120 Lockhart Road, Wanchai, Hong Kong. Tel: (852) 2861 2221; Fax: (852) 2861 2111; Email: firstname.lastname@example.org URL: www.coyote.com.hk Operating hours are from 12noon till 12midnight daily.
(Information provided by the group)