Father’s Day is just around the corner, and it’s time to celebrate from sea to shining sea with some surf ‘n’ turf action at Wooloomooloo Prime and Wooloomooloo Steakhouse! With summer on the rise, there is no better time to enjoy glistening flavours from the deep blue sea and a natural slice of indulgent ocean freshness that will surely please the old man!

5-Course Father’s Day Dinner Menu at Wooloomooloo Prime (TST) and Wooloomooloo Prime (CWB):

A beautiful sea breeze is sweeping through as we begin our Father’s Day Dinner Menu at Wooloomooloo Prime – served on June 18-19 – with a little help from Mother Nature’s abundance of natural flavour. The first course is a beautifully fresh Carpaccio Sampler of Tuna, Beef & Hamachi, served with a rocket and pea shoot salad, roasted romero peppers and house infused lemon oil.

To follow are three mouth-watering dishes served together as a gorgeous second course, bursting with flavour, variety and beautiful balance. Savour the delicious trio of Scallops on Black Pudding with Herb Butter, the Bacon-Wrapped Shrimps and Spiced Tomato Salsa, and the Confit Octopus with Chorizo and New Potatoes. Now that’s what we call a seafood course!

The soup course is pure tradition in the form of the lovely Lobster Bisque, served with crispy pancetta chips and bursting with concentrated crustacean flavour. Continuing with your main course, we present a choice of either the classic Broiled Tenderloin & Lobster Tail served with sweet potato dauphinoise, smoked paprika and garlic butter, the highly comforting Lemon Risotto with Proscuitto and Shrimp, or the Roasted Cod Wrapped in Parma Ham paired with lobster mashed potatoes and grilled asparagus.

For dessert, select one from either the Seasonal Cheese Selection platter, the decadently irresistible Wooloomooloo Hot Chocolate Cake with vanilla gelato, or for a slightly naughtier dad-friendly treat, the Whisky Don Pedro features creamy whisky ice cream blended with yet more whisky. With freshly brewed tea or coffee to finish, the 5-Course Father’s Day Dinner Menu is priced at $798 (+10%) per person. Kids are also in for a treat with our special Father’s Day Dinner Kids Menu, packed full of kid-friendly dishes with mini cheese burgers, crispy fish ‘n’ chips, big bowls of ice cream and much more. The only issue might be that dad could steal a delicious bite or two…

4-Course Wooloomooloo Prime Father’s Day Brunch Menu:

Of course, dad might want to do a lazy brunch on his big day, and Wooloomooloo Prime duly obliges! For brunch service on June 18-19, we’ll serve a slightly streamlined 4-Course Brunch version of the Father’s Day dinner menu. Diners can select one appetiser course from either the Carpaccio Sampler of Tuna, Beef & Hamachi, the Scallops on Black Pudding with Herb Butter, the Bacon-Wrapped Shrimps with Spiced Tomato Salsa or the Confit Octopus with Chorizo and New Potatoes. The rest of this delectable menu for dads stays the same as the dinner edition, and the Father’s Day Brunch Menu is priced at $398 (+10%) per person. Of course, brunch and free flow beverages are a natural duo, so we’ve provided an option for two hours of free flow juice and sodas with brunch at $498 (+10%) per person, or two hours of free flow Prosecco, wine and beer for $598 (+10%) per person. There will also be a special kids menu available during brunch service over Father’s Day weekend.

4-Course Wooloomooloo Steakhouse (Wan Chai) Father’s Day Brunch:

Continuing on a brunch theme with some further surf ‘n’ turf action, Wooloomooloo Steakhouse (Wan Chai) delivers a delectable sea-inspired treat for brunch service on June 18-19. Firstly, all dads will be treated to one complimentary glass of beer or wine to get things off on the right foot!

Then for your starter, we’ve prepared a choice between Kilpatrick versus Rockefeller, a scintillating matchup of baked oyster heavyweights with a pair from each classic recipe represented, or the Grilled Calamari, Scallop and Chorizo Kebabs, a beautiful balance of ocean sweetness and a dash of spice, served with fresh green papaya salsa. The soup course of Shellfish Chowder features another all-star selection of seafood – mussels, clams and oysters – cooked beautifully as a hearty chowder and served with garlic croutons and luscious smoked bacon.

We’ve not made your choice of delicious main course easy, but either road you take is still a clear winner! Select either the Surf & Turf Flap Steak with a hugely flavourful cut of oven-roasted steak, baked tiger prawns and jumbo crab lumps served with herb butter, or the Ultimate Surf & Turf Burger featuring Australian tenderloin and Alaskan crab legs with watercress, rocket and smoked paprika butter. Dessert is classic territory with a choice between Tiramisu or the all-time great Black Forest Cake served with vanilla gelato. With freshly brewed tea or coffee to finish, the Wooloomooloo Steakhouse (Wan Chai) 4-Course Father’s Day Brunch is priced at $380(+10%) per diner.

Wooloomooloo Steakhouse (TST East) Father’s Day Brunch

A harbourside brunch sounds like just the ticket for dear old dad, and Wooloomooloo Steakhouse (TST East) is an excellent option for it. Our Father’s Day brunch menu begins with Crispy Fried Salmon Dumpling with Smoked Duck Breast Salsa and garden greens, or the Grilled Squid and Duck Confit paired with baby spinach, cherry tomatoes, roasted walnut and honey mustard dressing. For the soup course, we’ve prepared a zesty and developed Rich Tomato Seafood Soup with juicy pork sausage and crunchy garlic croutons.

For your main course, we’ve prepared a choice between the Pan-Seared Halibut Fillet Wrapped in Parma Hamwith roasted potatoes, apple and fennel salad, the succulent Roasted Chicken Breast Stuffed with Scallop Mousse served with carrot mash and caviar cream sauce, or the delectable Slow-Cooked Boneless Short Ribs and Grilled Scallop Skewers paired with crispy fried sage, carrot and cherry tomato confit. We’ve also created a Father’s Day special dessert (available for an extra $35) in the form of the Rich Chocolate Cake, served with a crowd-pleasing caramel ice cream. With a cup of freshly brewed tea or coffee included, the Wooloomooloo Steakhouse (TST East) Father’s Day brunch menu is priced at $250 (+10%) per person.

Wooloomooloo Prime (Tsim Sha Tsui)
Level 21 The ONE
100 Nathan Road, Tsim Sha Tsui
Tel: 2870-0087

Wooloomooloo Prime (Causeway Bay)
Level 27 & 28
Soundwill Plaza II – Midtown
1 Tang Lung Street
Causeway Bay
Tel: 2771-3600

Wooloomooloo Steakhouse (Wan Chai)
31/F The Hennessy, 256 Hennessy Road
Wanchai, Hong Kong
Tel: 2893-6960

Wooloomooloo Steakhouse (Tsim Sha Tsui East)
Shop G7/8, Tsim Sha Tsui Centre, 66 Mody Road, TST East
Tel: 2722-7050

At The Salted Pig, Hong Kong’s favourite purveyor of pork-centric comfort cuisine, every day is a tribute to delicious pork in all its glory! However, May is a particularly special time as our popular monthly “Pork by Region” world tour arrives triumphantly in France, the birthplace of modern gastronomy, a world-class hub of incredible pork-based dishes and a country so celebrated for its food that it has its own international culinary festival, Le French GourMay!

You’ll delight in some of the all-time greats in May at The Salted Pig as we pay tribute with our classic French May a la carte specials! From the starters section, the Pork Rillettes with Mixed Pickles and Sourdough Toast ($128) is pure farmhouse delight, enticing the appetite with a balanced profile of tart pickles, robust pork flavour and crispy sourdough bringing it all together. The Lyonnaise Salad ($118) combines fresh frizze lettuce with crispy pork lardons, a soft poached egg and mustard dressing that sets the scene beautifully. Or, enjoy the French Onion Soup ($88) served with gruyere crouton, a dish so revered that it deserves its own chapter in any cookbook.

For your French-inspired main course, we’re pleased to serve the incredibly comforting Confit Pork Belly, White Bean, Bacon & Spicy Sausage Cassoulet ($238), a charmingly rustic dish of satisfaction served with apple jus. You can also enjoy a fork-tender Crispy Pork Knuckle ($298) with French beans, roast potatoes and caramelised onion Lyonnaise, finished with a creamy and mushroom-rich diane sauce. Always catering for varied tastes and preferences, our non-pork main courses include either the Sole Fillet Meuniere ($228) with brown butter, capers, lemon and herbs served with a side of French beans, or the hugely enjoyable Chicken Cordon Bleu ($198) with Provencal vegetables, garlic broccoli and lemon.

Dessert is a choice between a pair of iconic dishes with either the zesty Tarte au Citron ($58) a slice of pure lemon goodness served with vanilla meringue, or the all-time favourite Crème Brulee ($58) with fresh berries and shortbread.

The ongoing Pork by Region tour continues in May as we pack our bags and head for France! Come and visit us at The Salted Pig as we shine a spotlight on France, a true culinary superpower and purveyors of some of the best pork dishes ever seen!

The Salted Pig Locations:  

SOHO East
Address: Shop GB8-10, G/F, Site B, 45 Tai Hong Street, Lei King Wan, Hong Kong
Tel: (852) 2707-9459

Opening hours:
Monday – Friday: 12nn -1am
Saturday, Sunday and Public Holiday: 10am – 1am

Tsim Sha Tsui
Address: G/F, No. 1 Knutsford Terrace, Tsim Sha Tsui, Kowloon
Tel: (852) 2367-0990

Opening hours:
Monday – Thursday: 12nn – 2am
Friday, Saturday and Holiday Eve: 12nn – Late
Sunday and Public Holiday: 11am – 1am    

Spring reaches full bloom just in time for Le French GourMay, and the regional theme for this year’s festival is particularly apt. Alsace is a living symbol of spring nestled between the Vosges Mountains and the Rhine, a land bordering both Germany and Switzerland that pulses with vibrancy and inter-regional culture. La Table de Patrick and Chef Patrick Goubier, one of the city’s longest serving and most beloved French chefs, have created a delectable 4-course menu to salute Alsace and Le French GourMay. Much like the diversity of the region itself, Chef Goubier’s menu is a convergence of ingredients from different cultures united by classic French gastronomy and technique.

Served from May 2nd through the entire month, the 4-Course Alsace French GourMay 2016 Menu begins with a classic Escargot on a Bed of Comfit Red Cabbage, an enticing dish of delicate balance with comforting sautéed garlic and onion, sweet notes from apricots and raisins and finished with a developed pinot noir sauce and a dash of cinnamon. Chef Goubier’s mastery of foie gras is on full display in the next course, a Home-smoked Foie Gras and Black Pudding Parcel topped with sauerkraut foam flavoured with Alsatian beer. Beech-smoked foie gras is a perfect complement to the savoury and robust black pudding, accented beautifully with the natural partnership of tangy sauerkraut and German-influenced Alsatian beer.

Chef Goubier’s main course, a Braised Pork Cheek with Morels and Riesling Sauce, is pure satisfaction. Served with Münster and potato gratin, it’s an instant delight that hits all the right notes on the comfort scale. The aromatic Riesling sauce is the result of two days of fermentation, lifting the slow-cooked braised pork cheek to a succulent high with earthy morels soaking up all that gorgeous flavour. For dessert, Chef Goubier has prepared a spring-laden Alsace-style Rhubarb and Apple Tart, perfectly paired with a delicious scoop of gingerbread ice cream.

It wouldn’t quite be Le French GourMay without a celebration of both food and wine, and Chef Goubier duly delivers with four exceptional vintages from Alsace. The Josmeyer Fleur de Lotus AOC 2013 ($98 per glass, $528 per bottle) is a beautifully balanced wine with a floral bouquet of spring bloom, accented by hints of coriander and white pepper. It transitions flawlessly to notes of clove and liquorice on the palate with a gorgeous finale of spices that linger delicately. Or, enjoy the Josmeyer Riesling Le Kottabe AOC 2013 ($108 per glass, $578 per bottle), a perfect warm weather wine with an exotic blend of lemon drops, honey and apricots on the nose followed by a juicy, stony mouth feel lifted by a glimpse of acidity that accents the orange and lemon notes throughout. Josmeyer Gewurztraminer Vendanges Tardives AOC 2016 ($158 per glass, $888 per bottle) is pure Alsace with a white flower bouquet, honey and flowers on the palate with a balanced, rich structure that’s perfect for pairing with many desserts. And the red wine selection is the Josmeyer Pinot Noir Herrenweg AOC 2012 ($128 per glass, $688 per bottle), a soft and alluring vintage that owes its silky mouth feel to grapes grown from the unique soil conditions of the Herrenweg area in Turckheim.

The 4-course Alsace French May menu is priced at $598 (+10%) per diner, delivering a harmonious union of Alsatian culture, French technique and spring flavours in one delectable menu.

La Table de Patrick
6/F, Cheung Hing Commercial Building,
37-43 Cochrane Street (entrance is on Gage Street), Central
Tel: (852) 2541-1401

Maxim’s Chinese Cuisine 2016 1^st Thematic Promotion
Jewels of the Southern Coasts –
The Taste of Fujian

一門三州話福建　美饌佳餚閩南尋
美心中菜2016首個主題推廣 ─「味道‧福建」
風味頭盤小食、巧手名菜佛跳牆及包心荔枝肉等  嚐盡閩菜滋味

#美心中菜 #味道福建 #thetasteoffujian
#MaximsChineseCuisine #thetasteofFujian

13 April 2016, Hong Kong

One of the eight major Chinese cuisines today, Fujianese Cuisine carries the essence of China’s coastal cuisine culture. Documentation from as early as Qing dynasty depicts a province formed with verdant hills and deep seas, and many praises have been sung to the natural treasures unique to the region, which created the perfect cradle for a richly colorful cuisine. From 1 April 2016 to 30 June 2016, Maxim’s Chinese Cuisine will be launching its first Thematic Promotion of 2016 – the “The Taste of Fujian” menu series, presenting authentic cuisines from four major regions of Fujian – Xiamen, Fuzhou, Zhangzhou, Quanzhou – through the skilled hands and culinary artistry of our chefs. Diners are bound to be awed by the fine tastes exclusive to this southern coastal province.

A jewel on the coast of Southeast China, Fujian offers a rich diversity of seafood produce – oysters, squid, sea cucumbers – and recipes that are equally vibrant. Differing in geography and local produce, each region has a unique cuisine – with that of Fuzhou and Quanzhou among the most reputed. Fujian cuisines are known for a freshness and lightness of taste; adopts culinary styles including braising, steaming, stir-frying, simmering, and stewing; employs elaborate knife work and presentation; boosts a dazzling diversity of appetizers; especially conversant at making soups and using vinasse.

Appetizers
Taste Fujian’s culinary jewels with five appetizers: Jellyfish with scallion oil uses fresh catch from Xiamen characterized by a unique crispiness, matching the freshness of the seas with the aroma of scallion oil; Deep-fried flour rolls stuffed with oyster and assorted vegetables served with lettuce features the local specialty – baby oysters – with flour rolls and lettuce for a fresh and savoury treat. Marinated seaweed with vinegar and dried shrimp served with lettuce,Deep-fried bean curd sheet rolls stuffed with minced pork belly and water chestnut in spices powder, Deep-fried sliced cuttlefish in spiced salt served with sweet potato are also in the menu.

Soup
The Fujianese are particularly well-known for making soups, and the Double-boiled conpoy, abalone, fish maw, sea cucumber, pork tendons, pigeon egg, mushroom and ham soup, plus the traditional Fujian glutinous rice wine has the best of Fujian to offer cuisine: dried seafood, meat dish, and skilled double-boiling.

Main Dishes
For the main dish, the Deep-fried pork belly stuffed with water chestnut in red vinasse and sweet & sour sauce is specially prepared with red vinasse to give it a signature fragrance of rice wine and mouthwatering tanginess. Scrambled egg with crabmeat, oyster and sliced salted pork belly and water chestnut is a scrambled-egg stir-fry cooked just to the right runny smoothness; the Stir-fried assorted vegetables with sliced taro pudding features homemade taro pudding with for a colorful and refreshing dish redolent of springtime.

Other recommended dishes including Stir-fried rice vermicelli with shrimp, Salty pork belly, sliced cuttlefish and assorted vegetables; Poached homemade pork dumpling, kelp, fish balls stuffed with minced pork and bean curd in soup; Braised pork belly, mushroom, chestnut, dried shrimps and lotus seed; andSweetened rice soup with taro and peanut.

Besides the à la carte menu, “The Tastes of Fujian” series also features a set menu for 4 with 7 dishes including Jellyfish with scallion oil, Double-boiled conpoy, abalone, fish maw, sea cucumber, pork tendons, pigeon egg, mushroom and ham soup, and Stir-fried assorted vegetables with sliced taro puddingfor a price of $1,100/4 persons^@. Holders of BOC credit cards may enjoy an additional 15% off^# when ordering selected dishes and the set menu.

“The Tastes of Fujian” menu series

Promotional period:
1 April 2016 to 30 June 2015
(Not applicable on 30 April, 1,7-8 May, 11-12,18-19 June 2016)

Promotional outlets:
All Maxim’s Palace outlets, all Jade Garden outlets (except Mei-xin‧Jade Garden), Serenade Chinese Restaurant, Jasmine Place, Hoi Yat Heen, Xi Yue, Jasmine, House of Jasmine, Jasmine Garden (MongKok, Tuen Mun, Shatin outlets)

^@ Plus tea charge, pre-meal snacks charge and 10% service charge^# Within the period of promotion, holders of BOC credit cards may enjoy 15% discount off à la carte dishes and set menu. Offer will be subject to terms and conditions.

Maxim’s Chinese Cuisine 2016 1^st Thematic Promotion
The Taste of Fujian – Main menu dishes

美心中菜2016年首個主題推廣
「味道‧福建」系列 ── 主餐牌菜式

Jellyfish with scallion oil
$58/ snack

Fujian and Jiejiang produce the highest quality of jellyfish the southern seas has to offer. The coastal city of Xiamen carries a unique species that is dome-shaped and especially crisp, which when mixed with scallion oil creates an irresistibly savoury and aromatic treat.

泉州菠蘿海蜇球
$58/小食

海蜇以福建、浙江所產最為優質，廈門一帶更盛產「海蜇球」，呈菠蘿型，口感較海蜇頭、海蜇皮更爽脆厚身。簡單以蔥油涼拌，鹹、香、脆俱備。

Deep-fried flour rolls stuffed with oyster and assorted vegetables served with lettuce
$48/ snack

Flour rolls are a festive delicacy from the north and symbolize celebration of springtime and good harvest. Fungus, carrot, cabbage and baby oysters are rolled up, deep fried, served with lettuce and sweet and spicy sauce for a distinctively refreshing taste.

廈門海蠣炸春餅
$48/小食

吃春餅的習俗源自北方，有祈盼豐收之意。除了木耳、甘筍、椰菜，更特別加入海蠣（即蠔仔）增添鮮味。將捲好的春餅油炸，再用生菜包裹配以甜辣醬蘸食，別具清爽風味。

Double-boiled conpoy, abalone, fish maw, sea cucumber, pork tendon, pigeon egg,
mushroom and ham soup
$148/ per person

Legends have it that this dish originates from the Qing Dynasty, when a court official in Fuzhou placed a variety of ingredients including chicken, duck and seafood into an urn and simmered it for hours. The resulting soap had such an aroma that it spread for miles. Our chefs at Maxim’s Chinese Cuisine has selected quality ingredients including conpoy, abalone, fish maw, sea cucumber, double-boiled to create this Fujianese classic.

傳統福建佛跳牆
$148/每位

相傳清朝年間，一名福州官員將雞、鴨、海產等十多種原料放進酒罈，以慢火隔水燉煮而成，罈蓋一開滿屋葷香，引得文人讚頌提詩。美心大廚出品的佛跳牆，精選鮑魚、乾貝、花膠、海參等，加上傳統福建老酒，湯水醇厚味鮮，盡現閩菜「海味」、「葷菜」、「湯煨」三種手巧功夫。

Deep-fried pork belly stuffed with water chestnut in red vinasse and sweet & sour sauce
$88/regular

A Fujian classic that dates back over a century, this dish took its idea from another local delicacy – the lychee. Pork belly is stuff with water chestnut, shaped into a ball, deep-fried then glazed with a sweet and sour sauce made with red vinasse to give it signature fragrance of rice wine and mouthwatering tanginess.

福州包心荔枝肉
$88/例

「荔枝肉」是歷史悠久的福州名菜，「荔枝」並非指以水果入饌，而是取福州特產荔枝的盛名。製法是以豬肉包裹馬蹄，搓成球狀再油炸，謂之「包心」；最後加入紅糟糖醋汁炒製，滋味酸甜，使外型也變得跟荔枝相似。

Scrambled egg with crabmeat, oyster, sliced salted pork belly and water chestnut
$138/regular

A variation of the classic stir-fry, this dish uses freshly crab meat, baby oysters, salted pork, water chestnut and finished with scrambled egg cooked to just the right runny smoothness – a rich symphony of tastes and textures.

漁村蚵仔桂花蟹
$138/例

選用蟹肉、蠔仔，配上五花鹹肉、菜脯、馬蹄再加蛋炒製，火候得宜，炒出來雞蛋嫩滑不油膩，鮮味滿溢；菜脯的香、馬蹄的爽、鹹肉的鮮，營造豐富味道和口感層次。

Poached homemade pork dumpling, kelp, fish balls stuffed with minced pork and bean curd in soup
$88/regular

The Fujianese is great at making soups – and very often these soups also doubles as flavorful dishes. This soup-based dish features fish balls stuffed with minced pork, pork dumplings, and kelp and condenses multiple fresh flavors within.

海帶魚丸肉燕餃
$88/例

福建菜的「湯」卻不只限於廣東菜的滋補湯水，亦包括湯汁豐富的菜餚，此菜集合了包裹肉燥的福州魚丸、燕皮餃及海帶，多重鮮味共冶一鍋。

Braised pork belly, mushroom, chestnut, dried shrimp and lotus seed
$128/regular

Quality pork belly is placed in a clay pot with sautéed mushroom, dried shrimps and ginger, then simmered and steamed for up to six hours for the ultimate in soft juiciness. Served in the pot, the aroma is bound to tantalize your five senses – little wonder it is one of the most prized festive dishes in Fujian.

 古早味同安封肉
$128/例

精選原塊五層肉配以冬菇、蝦乾、薑蔥、栗子、蓮子等，先炆後蒸約共六小時，五層肉入味軟腍，揭蓋後肉香與海味香氣四溢，教人垂涎。

Stir-fried assorted vegetables with sliced taro pudding
$78/regular

This vegetarian dish combines a unique variety of Fujianese cauliflower with homemade taro pudding for a crisp, colorful dish redolent of the scent of springtime.

生炊芋粿炒素菜
$78/例

清炒時蔬雖為素菜，但配上芋粿和福建菜花，即可感受撲面春日氣息。芋粿為師傅自家製作，口感軟糯帶芋香；菜花為福建特產，外表如常見椰菜花, 但花頭散開，枝身較長，入口爽脆甜身。與西蘭花、小雲耳等同炒，色澤艷麗，食味清新。

Stir-fried rice vermicelli with shrimp, salty pork belly, sliced cuttlefish and assorted vegetables
$98/regular

This vermicelli dish is specially seasoned with “shrimp oil” to create a rustic yet savoury match with shrimps, salty pork belly, and sliced cuttlefish, and provides a complex balance of tastes in every bite.

安溪三不做米粉
$98/例

所謂「三不做」是指安溪人必須集齊「湖頭大米、閬溪甘泉、晴朗天氣」三種條件才會動手製作米粉。成品晶瑩半透、米香重，特別煙韌彈牙。米粉混入蝦仁、吊片絲、五花鹹肉，鹹香混合鮮香。

(Back) Steamed glutinous rice balls flavored with Chinese red dates and osmanthus served with peanuts
Small/4 pieces each

Glutinous rice balls are a festive delicacy of the southern regions of Fujian, often served with crushed peanuts and sugar. Two flavors are served – fragrant osmanthus and sweet red dates.

(Front) Sweetened rice soup with taro and peanut
Medium/per person

Peanuts are first soaked in boiling water to remove its skin, simmered until almost thoroughly cooked, seasoned with sugar then further cooked until soft. This aromatic sweet soup is paired with taro for a fascinating contrast of textures.

(後) 桂花紅棗糯米粿
小點/各四粒
糯米粿以粘米和糯米同搓，清水煮熟，配上花生糖蘸食，味道甜香，質地煙韌。美心大廚特別準備桂花、紅棗兩種口味，均為當地常見。

(前) 花生芋頭清甜湯
中點/每位
福建以龍岩產花生最為有名，著名甜點少不了花生湯。以文火熬煮，九成熟後放糖，花生入口即化、酥爛香甜，配上粉糯芋頭，口感配搭甚佳。

香港‧2016年 4月 13日

中國八大名菜之一的「閩菜」源遠流長，清代著作《福建通志》便有「茶筍山木之饒遍天下」、「魚鹽蜃匹富青齊」的記載，道出福建一帶得天獨厚的環境，漫山遍海的富饒物產，成為孕育閩菜的寶地。由4月1日至6月30日期間，美心中菜將推出2016年度首個大型主題推廣「味道‧福建」系列，憑藉大廚豐富經驗與精湛功夫，將「一門三州」── 廈門、福州、漳州、泉州的風貌與地道食材的原鮮展現桌上，帶食客品嚐福建滋味種種。

福建位處東南沿海，盛產多種海鮮如海蠣、魷魚、海參等一應俱全，當地人對烹飪海鮮亦甚有心得。此外，他們亦多用發酵食品、醃菜、海味乾貨。菜式大體注重清淡鮮香，喜酸甜；烹調製法以溜、蒸、炒、煨、燉為主；手工講究，小食款式繁多；除了一般調味，更擅於用糟、製作湯餸。

風味頭盤小食
要細嚐閩菜滋味，不妨先從五款風味小食開始：當中包括泉州菠蘿海蜇球，採用廈門一帶常見的菠蘿型「海蜇球」，口感爽脆厚身，以蔥油涼拌，鹹、香、脆俱備；廈門海蠣炸春餅以春餅捲著海蠣（即蠔仔）後油炸，再用生菜包裹配以甜辣醬蘸食，風味清爽。也有南安紫菜BB蝦、漳州風味五香卷及惠安地瓜脆吊片。

巧手名菜：傳統福建佛跳牆
福建人製湯有「一湯十變」的讚譽，歷史悠久的傳統福建佛跳牆，由各式精選珍味包括鮑魚、乾貝、花膠及海參等多種材料燉製而成，美心中菜師傅更在其中加入福建老酒，更突顯閩菜「海味」、「葷菜」、「湯煨」三種手巧功夫。

精選主菜：食盡福建風味
主菜方面，以福建豐饒的物產為焦點，將廈門、福州、漳州、泉州的風貌，以及地道食材的原鮮滋味展現桌上。

– 福州包心荔枝肉：以豬肉包裹爽甜馬蹄粒，搓成球狀油炸後，加入紅糟糖醋汁炒香，特別酸甜開胃。
–  漁村蚵仔桂花蟹：選用蟹肉、蠔仔配上五花鹹肉、菜脯、馬蹄加蛋炒製，入口嫩滑，鮮味滿溢。
– 生炊芋粿炒素菜：精選自家製作的芋粿和福建菜花特產，外表色澤艷麗，食味清新。

其他佳餚如安溪三不做米粉、海帶魚丸肉燕餃、古早味同安封肉 及 花生芋頭清甜湯等。

「味道‧福建」系列另設四位用套餐，七道精選菜式包括泉州菠蘿海蜇球、傳統福建佛跳牆、生炊芋粿炒素菜等，售價為 $1,100/四位用^@。中銀信用卡客戶憑卡惠顧菜式及套餐可享85折優惠^#。

「味道‧福建」系列

推廣日期 ：
2016年4月1日至6月30日
(不適用於4月30日、5月1、7-8日、6月11 -12日及18-19日)

推廣分店 ：
全綫美心皇宮、全綫翠園(美心‧翠園除外)、映月樓、怡翠軒、海逸軒、八月芳、八月花、八月居、八月軒、全綫八月

^@ 另收茶位費、前菜費及以原價計算之加一服務費
# 推廣期內，中銀信用卡客戶憑卡專享「味道‧福建」系列菜式及套餐八五折優惠，優惠須受條款細則約束

美心中菜2016年首個主題推廣

「味道‧福建」系列 ── 四位用套餐菜式

泉州菠蘿海蜇球

漳州風味五香卷

傳統福建佛跳牆(4位)

靈水菜脯蒜苗蝦

漳浦煎糟海鱺魚

生炊芋粿炒素菜

花生芋頭清甜湯(4位)

原價 $1,100^@

中銀信用卡85折 $935^#

^@ 另收茶位費、前菜費及以原價計算之加一服務費
# 推廣期內，中銀信用卡客戶憑卡專享「味道‧福建」系列菜式及套餐八五折優惠，優惠須受條款細則約束

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A rare and unprecedented Italian Feast with a performance by acclaimed violinist Gian Paolo Peloso at 8½ Otto e Mezzo BOMBANA

It is an artistic collaboration of the highest order! Chef BOMBANA Umberto has invited international renowned violinist Gian Paolo Peloso to perform, on his rare 1755 Italian violin, selected music masterpieces at a unique event showcasing Italian artistic excellence next month. This one time only dinner will bring together great Food, Wine, Art and Music on 10 April 2016 at 7 pm in the cozy lounge of 8½ Otto e Mezzo BOMBANA, the fine dining Italian restaurant led by Chef BOMBANA in Hong Kong Landmark. The exceptional Italian dinner is an unprecedented meeting of Italian cuisine and culture between the three-star Michelin Chef and the world-class talented artist.

Regarded as one of the finest Italian violinists and musicians, Peloso carries a youthful spirit bringing his exotic music to Hong Kong. He has worked under some of the 20^th century’s greatest conductors including Ruggiero Ricci, Ivry Gitlis, Igor Ozim, Gérard Poulet and Viktor Pikaisen, and composer Luciano Berio. Peloso has performed as a soloist with orchestras, in recitals and chamber music concerts around the world. His impressive talent was recognized with his appointment as Violin Professor at the Conservatory of Music (University) of Neuchâtel, Switzerland. He has also given master classes in Italy and Hong Kong. The legendary violinist Ivry Gitlis says, “I respect and love (Peloso): a true musician of the highest quality as a soloist and chamber music performer, and a top class violin teacher. An honor of our profession and its future.” In the upcoming dinner, Peloso will perform four pieces: Preludio and Ciaccona by Johann Sebastian Bach, and Variation One String on a Theme and Caprices by violinist Niccolò Paganini.

Under the culinary direction of three-star Michelin Chef Umberto BOMBANA, 8½ Otto e Mezzo BOMBANA will delight the gourmet’s palate with a special menu highlighting his unique, sophisticated yet contemporary culinary creations. The “Music for the Palate” dinner includes a welcome drink, followed by a crafted 6-course wine pairing meal featuring sublime and subtle aromatics, enhancing the complex yet delicate taste of the dishes.

1. Culatello Spigaroli, Riserva Giuseppe Verdi Nero di Parma (pairing with 2008 Ferrari, Perlé Rosé).
2. Dover Sole, champagne citrus sauce with calvisius elite caviar and couscous (serving with 2014 Jankara, Vermentino di Gallura).
3. Maccheroni Alla Norma with baby eggplant, datterino tomato, ricotta cheese and basil (matching with 2010 Benanti, Pietramarina Etna Bianco).
4. Poularde from Bresse with green gnocchi, sweet peas and morel mushroom (pairing with 2004 Ceretto, Barbaresco Bricco Asili).
5. Veal Tenderloin “Rossini” Style with veal tongue, foie gras, Barolo wine sauce and “melanosporum” black truffle (pairing with 2008 Casanova di Neri, Brunello di Montalcino Tenuta Nuova).
6. Torta “Guglielmo Tell” with apple tarte, raisin rum ice cream (fusing with 2012 Umani Ronchi, Maximo Sauvignon).

About the composers
Known as “the musical giant” in the 18^th century, Johann Sebastian Bach created famous concertos for orchestras, dance suites and sonatas for multiple instruments, including “Toccata and Fugue in D minor”, “Mass in B minor”, “Brandenburg Concertos” and “The Well-Tempered Clavier”. The magnificent classical composer is revered through ages for his work’s musical complexities, stylistic innovations and artistic beauty in the late Baroque Period. Today, he remains one of the greatest Western composers in the music history.

Sometimes called “the Devil’s Violinist”, Niccolò Paganini’s virtuous talent, accompanied by his extraordinary dexterity and flexibility, gave him an almost mysterious and mythic reputation. The Italian virtuoso violinist may be a perfect example of nature meets nurture. Being taught by his father and tutored by the best teachers, Paganini was considered a prodigy. Best known for his ferocity and extraordinary flexibility, coupled with his elongated fingers, Niccolò Paganini is considered by many to be the greatest violinist of all time.

About Chef BOMBANA Umberto
Owner and Executive Chef BOMBANA Umberto, also hailed as “The King of White Truffles” and “Best Italian Chef in Asia”, delights even the most refined palate with his contemporary, sophisticated and inventive culinary creations. In 2012, his empire extended to China where he opened 8½ Otto e Mezzo BOMBANA Shanghai and in 2013, Opera BOMBANA was unveiled in Beijing. In 2015, 8½ Otto e Mezzo BOMBANA Galaxy Macau was opened that marks his new milestone offers a more defined and unique interpretation of great Italian food to the region.

Warmer weather is coming back and with it comes a time for new beginnings, or sometimes, to revisit your roots. With that in mind, Shore has refined its a la carte menu with seasonal quality and the ultimate in customer value without compromising the standards that have made this steakhouse a beloved regular since its launch in 2010. Hong Kong’s signature purveyor of in-house dry-aged steaks is all about giving value back to our loyal diners this spring and beyond.

Rustic, honest preparation is all that is required when fine, engaging ingredients are sourced. Shore has always taken this approach to heart in allowing the individual elements of a dish to speak for its own quality. Served from March 7, Shore’s new a la carte menu has amplified its use of refined ingredients with great freshness and vibrancy at its core. However, we understand loyalty and the importance of seeing familiar favourites on the menu, which is why many popular dishes remain in their original forms.

So What’s On the Menu?

You can still delight in some of the finest dry-aged beef in Hong Kong at Shore, along with premium cuts such as the 40oz. Tomahawk and the grain-fed Prime Tenderloins and Rib Eyes. What’s new to the table is Shore shining a spotlight on underrated cuts of beef that are bursting with flavour and unheralded quality, if prepared by a skilful hand (like ours). The new US Black Angus Skirt Steak $288 is tremendous value for money and often underappreciated. It boasts intense depth of flavour and a gorgeous texture that releases more and more flavour with each delectable bite. The world of grass-fed beef has also joined the new a la carte menu at Shore with a pair of famed Australian producers providing the goods. Nutty and succulent with an unmistakably delightful earthy undercurrent, the Australian Black Angus Striploin $388 and King Island Rib Eye $398 are about as good as grass-fed beef gets.

Staying at the grill, we explore new options for those with a decidedly less beefy outlook on life. Always mindful of varying preferences, Shore’s menu has something for everyone. Wet-aged on the bone, the US Pork Loin Chop $308 and the US Cedar Spring Lamb T-bone $399 are tender to the extreme with great texture and deeply developed flavour profiles. Away from the grill, the Smoked Beetroot and Pear Salad $118 is spring on a plate, garnished with feta cheese, toasted hazelnuts and watercress with a zesty orange and mint dressing. The Pot-roasted Free Range Chicken $278 is countryside comfort defined with delectable foie gras, morels, brussels sprouts and chestnuts providing the supporting elements of flavour. From the world of seafood is an incredible treat in the form of the Lobster Risotto $398, featuring fine saffron, mussels, spice-laden chorizo, peas and tomatoes in a hearty and sumptuously balanced dish for sharing. Throughout the new menu, you’ll find fresh seasonal greens, spring fruits of zesty appeal and many deft final touches that mark the return of spring by delicately lifting dishes to another level.

On the sweet side of endings, Shore’s Madagascar Vanilla Panna Cotta $88 is every bit as silky, creamy, lightly refreshing and delightful as it sounds, served with apple jelly and a crisp almond tuile. If you fancy something slightly more indulgent, the Banana Caramel Tart $88 was made for you and served with a smooth peanut butter cream and a scoop of vanilla ice cream.

Spring is the Start of Something New at Shore’s 3-Course Lunch with Semi-Buffet Option:

Lunch can be a great tuck-in for some and a light meal for others. That’s why Shore leaves matters in your hands with a new 3-course semi-buffet lunch option starting from March 7. Along with a choice of signature starters, you can now enjoy a semi-buffet as your appetiser course! Every day will see at least 8 revolving appetisers that can be freely enjoyed by our semi-buffet lunch guests, from antipasti to dips, fresh bread to premium charcuterie, salads to hearty soups and much more. Our selection of at least 6 revolving main courses includes a choice of sizzling steaks, homespun pastas, fresh vegetable options and other char-grilled meats, with a daily dessert to round things off in style. The 3-course semi-buffet lunch at Shore is priced at $248 (+10%) per guest.

The Anatomy is Strong With This One:

Shore’s hugely popular Anatomy of a Steak promotion for two remains in full swing during the month of March! With a different primal cut each fortnight served as the centerpiece of a delectable, great-value feast, enjoy a shared appetizer platter (featuring classics such as foie gras terrine, steak tartare and prawn cocktail based on availability), your choice of two crowd-pleasing sides and a dessert to share. The mighty Porterhouse, cut for two, will be served until March 13, followed by a fortnight of Bone-in Rib Eye from March 14-27! That’s a veritable feast of quality and sizzling succulence, priced at just $388 (+10%) per diner. Bring a friend and pull up a chair as we welcome you to the Anatomy of a Steak at Shore!

Shore: Restaurant Info
Address: 3^rd and 4^th Floor, the L. Place, 139 Queen’s Road Central, Hong Kong
Tel: 2915-1638
Opening hours: 3^rd Floor – Lounge and Terrace: Monday – Friday 12nn till late, Saturday and
Sunday 4:30pm till late
4^th Floor – Dining Room: Monday – Friday 12nn-3pm, 6pm-10:30pm

About Shore
Located in a spectacular split-level venue at The L Place in Central, Shore has been one of Hong Kong’s beloved premium steakhouses since opening in 2010. The city’s go-to venue for exceptional in-house, dry-aged steaks is also home to an impressive lounge and dining room, spread over 10,000 square-feet of a beautifully imagined space. A world-class terrace provides an urban oasis to help guests to unwind and relax, while the expansive two-floor interior can accommodate for any scene from the grandest of events to an intimate gathering between friends.

Spring Bloom and Time For Action: Grassroots Pantry Dedicates March to the World with Earth Hour Dinner by Candlelight, Easter Specials and Documentary Nights Galore!

Spring is our time of power at Grassroots Pantry, purveyors of delightful plant-based cooking, rustic hospitality and innovative cuisine. We try to be more than a restaurant at Grassroots, and everything we do comes with a hope that we can help make our world a better place. With that in mind, we’ve dedicated the month of March to raising awareness for the state of our earth. And what better way to spread the word than with food, glorious food? It’s the best way into our hearts, and right now Mother Nature needs a helping hand more than ever before!

Grassroots’ Annual Earth Hour Night Returns with Dinner by Candlelight!

We often use candles to set the mood, but seldom do we truly have to rely on them. There’s no better time to remind us of our dependency on electricity than Earth Hour! As eco-minded souls shut the lights for an hour, Grassroots Pantry takes it a step further and drops the electrics for an entire evening of service on March 19! What a picturesque and timeless scene it promises to be with flickering candlelight and warm smiles all around a delightful meal. Acoustic guitarists (of worth) are welcome to play a tune.

How will we cook without electricity? How will we leave the tiniest carbon footprint possible while providing a delectable evening of service? Good questions, and that’s why the Grassroots Pantry Earth Hour 3-course Dinner will be all about RAW. We’ll begin our delectable raw adventure early at 5:30pm for proactive dinner-seekers, and extend our service through the evening!

Starting off with a cocktail that sounds as gorgeous as it tastes is the organic Blue Blue Moon, featuring Crop cucumber vodka, chai spice, muddled cucumber and blue juice (purple cabbage) in a refreshingly balanced opening act. We’ll also be serving Dehydrated Nibbles, a fabulously deconstructed Raw “BLT” Salad, the tingling Bell Pepper Cashew Alfredo and the sublime sweet treat of Cookies and Coconut Kefir Cream!

The Earth Hour 3-course Raw Dinner is priced at $550 (+10%) per person, with Raw Truffles and Macarons as petit fours to finish and help you linger lovingly by eco-friendly candlelight.

Grassroots Pantry Presents Cooked by Michael Pollan – a Delicious 3-part Documentary Screening:

Movie night is a bit of a tradition at the old Grassroots, and we’re bringing it back in fine style. With Michael Pollan’s Cooked, a four-part documentary that calls for people to rediscover the passion for culinary practices at home, we have a fine muse to help remind our guests of an important message: taking control of your health through time in the kitchen is the best thing you could do for your well-being. Only through personal responsibility and doing it ourselves will we learn to respect food sourcing and responsible practices. It’s exactly what Grassroots Pantry was created to inspire.

For each of the three screenings, we’ll provide a package of delightful, unlimited screening bites and snacks! This includes the crisp and delectably comforting Brown Rice Arancini, the can’t-stop Hedgehog Mushroom Popcorn with barbecue sauce and the gorgeous Granola Clusters, along with a refreshing complimentary beverage and the screening itself for $250 per person. Each session will also feature a member of the green industry curating the event with our own Peggy Chan leading a discussion after viewing.

Session One: Dinner and a Movie on April 2^nd!
Screening for chapter one of Cooked will be held on the evening of Saturday, April 2^nd! Come for dinner at Grassroots and stay for a discounted ticket to the screening, starting around 9:30pm.

Session Two: Weekday Happy Hour on April 13^th!
Chapter two will be screened on the evening of Wednesday, April 13^th! Drop by Grassroots for a mingle and a drink (or two) before continuing this thought-provoking personal journey with Michael Pollan.

Session Three: The Double-header on April 22^nd!
Finales are always better when they’re twice as long (and on a Friday), and Grassroots duly delivers! Chapters three AND four of Cooked will be screened as a back-to-back double feature on the evening of Friday, April 22^nd!

Advanced Package Deal:
Buy your tickets in bulk, friends! You’ll get a great discount if you purchase a package deal for all three screenings of Cooked for just $650!

Easter Weekend Brunch Specials:
Despite the whole bunny-and-chocolate thing, we also enjoy the simple pleasures of a relaxing Easter weekend and that’s why we’ve created a couple of Easter Brunch Specials! After all, Grassroots Pantry was designed with ultimate homespun comfort in mind, and Easter is a fine time to be comfortable over an idyllic, lingering lunch.

The Smoked Carrot, Fennel and Dill Salad ($98) is the definition of skilled pairing for herb and vegetable alike, with smoked cured carrot, shaved fennel and radish, dill and arugula all combining to lift one another to a higher place, dressed with lemon garlic olive oil and served with toasted sourdough. Cocotte ($90) combines a farmhouse-inspired baked medley of free-range eggs, artichoke, mixed mushrooms, asparagus and zucchini cream in a beautifully comforting dish with sourdough soldiers, aquaponic green salad and lemon garlic olive oil. The Deviled Eggs ($68) are an all-time breakfast classic – Grassroots-style – featuring free-range eggs, a silky cashew hollandaise, smoked paprika almond croutons and chervil. And finally, a dessert for sore eyes in the form of the moist and heavenly Carrot Walnut Cake with Lemon Ricotta Cashew Frosting ($78).

Spring and the month of March is dedicated to planet earth, the only home we’ve ever known. Come to Grassroots Pantry and enjoy with us a time of awareness and honouring Mother Nature, always with great homespun food as our greatest muse.

Grassroots Pantry
108 Hollywood Road, G/F, Shop D, Central
(852) 2873-3353
www.grassrootspantry.com

About Grassroots Pantry
Grassroots Pantry is a homespun restaurant and workshop with a simple core philosophy: to create food that heals with the highest culinary standards and using the freshest, most nutrient-dense of sustainable, plant-based ingredients. Founded by chef/owner Peggy Chan in 2012, Grassroots Pantry started as a cosy destination restaurant in the heart of Sai Ying Pun. As our following grew, so did our reputation as a passionate supporter of deliciously healthy cuisine, eco-conscious practices and catering for special dietary needs.

Brunch with Amigos at The OptimistCome with an appetite for food and fun at The Optimist’s Spanish-style brunch

(Hong Kong, 9 March 2016) For those looking for a new brunch spot in town, The Optimist Spanish-style brunch is the perfect hangout to spend a lazy afternoon with friends. A moveable feast, brunch is a buzzy affair with a market buffet, sharing tapas, asador-style mains and desserts brought to the table. Free-flow options of prosecco, sangria punch, Spanish wines and beer make for a jolly good time. The Optimist’s brunch is the perfect place to unwind and hang out with amigos after a long work week.

“We’re a happy bunch at The Optimist, our mantra is to enjoy the best of life because life is too short for pessimists. I like to think of our brunch as a celebration of this, we invite you to eat, drink and be merry to your hearts content,” says Christian Talpo Co-owner and lifelong optimist. 

Brunch starts off with a delicious buffet stocked with market pintxos, embutidos, cheese, fresh salads and cold soups. Transporting guests to Spain is an Iberico ham spread of cured aged jamon that can’t be missed. For those who don’t want to leave comfort of their seats, hot sharing tapas of Huevos Rotos ‘Broken Eggs’, Grilled Octopus and Ham & Mushroom Croquettes are brought the table.

The feast continues with a choice of main courses ordered hot to the table which can be eaten alone or shared with friends. Starting from HKD348 guests a selection of favourites including asador-style grilled items such as Whole Charcoal Grilled Chicken, Grilled Seasonal Vegetable Skewers, Eggplant ‘Berenjena al Horno’ or the Flat Iron Steak with Chimichurri sauce (+HKD28).  Generous dishes for sharing include the Seafood rice “Arroz Caldoso” complete with mussels, clams, blue prawn and squid in a seafood stew, the Chateaubriand served with a creamy potato gratin (+HKD65 per person for two people) and the Whole Seabass ‘Espalda’ with garlic dressing (+HKD65 per person for two people).

Because there is always room for dessert, Executive Chef Alfredo Rodriquez shakes things up with a selection of his favourites every week. Guests can enjoy the likes of Warm Apple Pie served with vanilla sauce, Flan with lemon cream and an almond crunch, Strawberry Cheesecake made with strawberry coulis and cookies, Chocolate Brownie topped with hot chocolate fudge, walnuts and vanilla ice cream and Vanilla Custard ‘Natillas’, a crunchy cereal with strawberry coulis.

Wash it all down with free-flow fruity sangria punch, prosecco and wine for HKD180. Other cocktails crafted by Bar Manager Isabella Vannoni which are perfect for brunch include the Bloody Mary(HKD100), classic Negroni (HKD90) and the Peach & Almond Mojito “Merengue” (HKD90).

If Saturday night was a late one and guests are simply looking for a refreshing treat, Strawberry Letter(HKD60) made with strawberry, basil, lemon and lemonade, Deep Sea (HKD60) a mix of guava juice, mint, honey and ginger ale, or a fresh Fruit Smoothie (HKD60) are perfect options in addition to the juices, teas and coffees.

Located over 2 floors, brunch is served from 11:30 – 3pm on Sundays and public holidays. The Optimist brunch provides a generous serving of fun for happy weekend folk.