Market leading Golden State food and wine exhibitors at HK Food Expo 2016,
11-13 August 2016

Hong Kong – The State of California’s food producers and processors are banking on increased exports to China buoyed by Chinese consumers demanding ready-to-eat, healthy, quick serve food options. Agricultural exports from the U.S. to China have grown by over 200 percent in the last ten years with China the second largest international market in 2015 valued at US$20.2 billion.

Along with soybeans, coarse grains, distillers’ grains, hides and skins, and cotton, fresh produce and other high-value food products are registering strong demand in China. Consumers’ diets are changing as their income grows presenting the California’s thriving food and wine producers and manufactures multiple opportunities.

According to Jeff Williamson, Director, California State Trade and Export Promotion (STEP):

“Golden State plough-to-plate quality producers are benefitting from a consumer taste shift to healthier diets and foods that have high nutritional value. As an example, organic foods represent one of the fastest growing food categories in the United States. The switch to healthier eating and eco-friendly foods is also taking place in China where consumers are demanding, and willing to pay for, high quality, healthier foods.”

The tree nut market is a business segment that China looks to Californian producers to satisfy increasing demand and the Chinese are big eaters of pistachios, almonds, pecans, and macadamia nuts. According to projections from the U.S. Department of Agriculture, the Californian almond crop this year is set be a record breaker with a project 7.9 percent increase compared to 2015.

“China and Hong Kong are the largest markets for almond producers as they are a popular snack but also because they are seen to have health benefits. In fact, last year, Hong Kong was the largest tree nuts export market for U.S. producers due to local demand and re-export regionally,” added Williamson.

The Chinese diet transition to healthier foods is driven by a growing disposable spending power, and a big appetite for fresh, safe and wholesome produce. This presents a perfect opportunity for California’s food and drink producers. In Hong Kong, demand is mainly driven by the restaurant and hospitality industry, and transshipments into China and parts of Southeast Asia.

According to U.S. Department of Commerce statistics, in 2015, California food, agricultural and beverage exports to Mainland China totalled US$1.48 billion and, to Hong Kong US$1.38 billion. California exports to Hong Kong and China combined, at US$2.8 billion is the second largest export market behind Canada.

At this year’s Hong Kong Food Expo will showcase food and drinks producers from California including fresh strawberries, brown rice, organic superfoods and supplements, and wine products.

About California STEP

The California State Trade and Export Promotion (California STEP) project leverages a statewide network of state, federal, private and non-profit trade promotion organizations to facilitate export promotion, activities, serving targeted industries, to drive exports for small businesses.

Managed by the California Community Colleges Chancellor’s Office Centers for International Trade Development (CITD), the network of STEP Partners implement a range of export promotion programs (over 50 trade missions since 2012) serving multiple sectors, including: Information & Telecommunications Technologies, Green Technologies, Food and Agricultural Products, California Lifestyle Products, Water Technologies, Scientific Instrumentation, Transportation Equipment and Industrial Machinery.

中國在食品及飲料口味的轉變為加州生產商帶來好的預兆
領先市場的美國加州食品及美酒生產商
於 2016 年 8 月 11 – 13 日舉行的香港美食博覽 2016 中參展

香港 – 加州食品生產商及加工商受到中國消費者對即食、健康及方便的食品選擇需求的增長而增加出口。由美國出口到中國的農業產品在過去十年增長超過兩倍，致使中國成為其第二大國際市場，估計總值於 2015 年達到 202 億美元。

除了大豆、粗糧、酒糟、動物皮革以及棉花外，新鮮的產品和其他高營養價值的產品正在中國錄得強勁需求。消費者的飲食習慣隨著收入增長而正在改變，並為加州蓬勃發展的食品和美酒生產商和製造商帶來各種機會。

美國加州貿易及出口推廣計劃 (California State Trade and Export Promotion, STEP) 總監 Jeff Williamson 表示：

「加州優質的生產商受惠於消費者口味轉向更健康的飲食和營養價值豐富的食物。舉例說，有機食品為美國增長最快的食品類別之一。人們轉換到更健康的飲食和對環境友善的食物的現象亦正在中國發生，中國的消費者渴求高品質及更健康的食品，並願意為之支付更多。」

堅果市場是中國為滿足國內增長需求而要向加州生產商入口的一個市場類別。中國是開心果、杏仁、核桃和夏威夷果仁的重大消耗國。據美國農業部預測，加州杏仁今年的收成相對去年會有破紀錄的 7.9% 增幅。

Williamson 補充︰「中國內地和香港都是杏仁生產商的最大市場，不單是因為杏仁在這些市場上是受歡迎的零食，更因為杏仁在這些地方被視為健康食品。事實上，香港在去年就成為了美國生產商的堅果最大出口市場，主因是香港本地需求甚切，以及在區域內進行轉口貿易。」

由於中國的可支配收入不斷增長，並對新鮮、安全及健康食品有巨大需求，中國的飲食習慣亦漸轉向重視健康食品。這種背景為加州食品和飲品生產商帶來一個巨大的機遇。在香港，需求主要由餐廳、旅遊業界及向中國內地及東南亞部分地區的轉運所帶動的。

美國商務部數據指出，在 2015 年加州向中國內地出口的食品、農產品及飲品總額達 14.8 億美元，同類產品向香港出口額達 13.8 億美元。加州向香港及中國內地出口總數達 28 億美元，使之成為加拿大以外的最大出口市場。

今年的香港美食博覽將會由加州的食品及飲品生產商展示新鮮士多啤梨、糙米、有機超級食物和保健品，以及酒類製品等。

關於美國加州貿易及出口推廣計劃
美國加州貿易及出口推廣計劃 (California STEP) 藉著建立遍佈美國及各州的私人與非牟利貿易推廣機構的網絡，促進出口推廣活動，增加小型企業的出口量。

作為美國加州貿易及出口推廣計劃的合作伙伴，加州社區大學校長辦公室的國際貿易發展中心 (CITD) 舉辦了一系列出口推廣計劃 (於 2012 年間舉辦了超過 50 個貿易代表團)，為不同界別服務，包括資訊及通訊科技、綠色環保科技、食品及農產品、加州休閒產品、水技術、科學測試設備、交通運輸設備及工業用機器。

Kudos to the Sea! 
Presenting a Delectable Semi-buffet Maestro Dinner –
Summer Delicacies for the Ages!

We’re filling the tanks and getting into a seafood-inspired summer groove as Kudos at Crowne Plaza Hong Kong Causeway Bay embraces the city’s love for seafood with an enticing ocean-sweet summer feast! Kudos takes no half measures here, stocking the finest varieties the seas have to offer in a towering water tank as the ultimate mark of restaurant freshness. One of the world’s most diverse and beloved delights, fine seafood deserves a varied range of cooking techniques. Served from July through to August 31, the Kudos Semi-buffet Maestro Dinner – Summer Delicacies has everything from fresh-shucked oysters and a premium seafood congee station to gorgeous shrimp flambé right at your table, with a massive selection of sumptuous dishes and expertly crafted main courses in an appetising seafood extravaganza for the ages!

Oysters Galore! Six Types of Oysters, Fresh-Shucked to Order:

With six out of our eight types of oysters on rotation at any given time, oyster fans are in good hands at Kudos. Our Organic Angel Oysters from Australia are fat, bursting with sweetness and organically certified by NASAA. Ireland’s Harty Oyster has been described as a dessert oyster with pronounced sweet notes, and hints of citrus and cucumber on the finish. Normandy Oysters from France are a lesser-known but highly celebrated oyster by connoisseurs who are in-the-know, with a rich and deep flavour profile and a particularly fleshy texture. The North American Minterbrook Oyster is known for being mild, sweet and plump from fresh water influence. And the French Fine de Claire, royalty in oyster circles, needs little introduction.

The Best of the Best for our Seafood Congee Station, and Spectacular Drunken Shrimp Flambé:

The foundation of our new Seafood Congee Station is a hearty Chiu Chow-style congee base (simmered with slow-cooked dried flatfish), but the star of the show is the premium seafood we have on offer. Select your favourites from skin-healthy chicken collagen, fine abalone, Australian sea cucumber, fresh crab,  razor clams, clams, venus clams and shrimp, and we’ll simmer it to perfection in moments. Meanwhile, the Drunken Shrimp Flambé is a sight to behold with fresh Jinga shrimp marinated in erguotou (Chinese white spirit), cooked with shallots and chicken broth and aromatically flambéed at  the live cooking station.Our all-time-favorite Bouillabaisse with your choice of seafood is also back at the live cooking station.

The Main(s) Attraction:

Kudos has prepared nine sumptuous main courses to anchor this ocean-sweet feast! Highlights from land include our tender and succulent US Roast Prime Rib with creamed spinach, baked new potatoes, horseradish cream and gravy, and the Australian Lamb Rack Provençal cooked in the traditional French method with cheese risotto, confit cherry tomatoes and rosemary lamb sauce. Highlights from the sea include a Live Boston Lobster either grilled or cooked Thermidor-style, and the Seared Crispy Skin Ocean Trout Fillet, a sweet and fresh dish served with grilled asparagus, honey-glazed sweet potatoes and leek and pancetta cream sauce. For a traditionally local main course, our Braised Whole Australian Abalone and Goose Webs is a celebrated Chinese delicacy, slow-braised for eight hours with pork, chicken, goose wings, goose webs and dried Chinese ham, served with vegetables and steamed rice. Otherdelectable choices include: Surf & Turf (Baked Half Boston Lobster and Grilled Australian Beef Medallion), Seared Kurobuta Pork Rack, Fresh Boston Lobster with Spaghetti and Baked Crab Shell filled with Fresh Crab Meat and Shredded Onions. Kids at the table need not fret for a lack of dishes, as we’ve prepared special Main Courses for Children with Fish and Chips, Mini Burger, Hawaiian Pizzas and Pasta Bolognese or Carbonara.

To round off a truly generous spread, we’ve also got Seafood on Ice with mussels, crab legs, whelk and fresh prawn among others along with our Sashimi and Sushi Station, featuring a delicious range of ocean-sweet delights. Highlights from our appetisers selection include Seared Duck liver with Caramelised Apple on Toast, spectacular Dungeness Crab Cakes with Guacamole, the Slow-cooked Chicken Roll Filled with Scallop Mousse(served with lime reduction), and the local favourite of Fish Jelly with Cucumber Julienne. Don’t forget our DIY Salad Bar with all the trimmings, the deluxe Cheese Board and a rotation of home-cooked Soups of the Day.

For a sweet conclusion, we’ve put a great deal of care into our dessert selection with 16 dishes on rotation from a master list of over 40 desserts from East and West! In particular, don’t miss our salute to French classics with the Red Wine or White Wine Pear, cooked to perfection with an alluring aroma of star anise, cinnamon and wine. Adventurous types will be thrilled with our incredible Durian Cheesecake, but fret not if this isn’t to your fancy as we’ve got a taste of everything from our Banana and Chocolate Crumble to our gorgeous Strawberry Napolean, Mango Dome Cake to classic Bread and Butter Pudding, Häagen-Dazs Ice Cream selection to Italian Gelato and much more!

Wine and Dine Your Way to a Beautiful Discount:

We are pleased to offer excellent value for selected wines to pair with your meal. Diners enjoying the seafood semi-buffet will get 30% off on selected bottled wines including Trapiche Cabernet Sauvignon, Trapiche Sauvignon Blanc, Bonnievale Cellar Shiraz and Bonnievale Cellar Chardonnay. Simply ask your server for further details.

Served from 6pm-10pm daily, the Kudos Maestro Seafood Semi-Buffet Dinner is priced at the excellent value of $568 for adults and $338 for children from Sunday to Thursday, and $598 for adults and $368 for children on Fridays, Saturdays, public holidays and Eves.

During weekdays, our Executive Lunch Semi-Buffet is served from 12nn-2:30pm from Monday to Friday and is priced at $238 per diner (including a main course and a glass of house wine, beer, special juices or soft drinks), or $198 per diner enjoying our buffet experience without a main course selection.

On Saturdays, Sundays, public holidays and Eves, our Lunch Buffet is priced at $318 per adult and $198 per child.

Tea it up for our Weekday Afternoon Tea Buffet, served from Monday to Friday from 3pm-5pm and get a fabulous limited time offer! From our original price of $248 per person, the Afternoon Tea Buffet is now available at the ongoing promotional price of $124 per guest! The deal continues on Saturdays, Sundays and public holidays where the Weekend Afternoon Tea Buffet is priced at $198 for adults and $128 for kids, down from the original prices of $268 and $168, respectively.

* All prices subject to 10% service charge, terms and conditions apply.
* Selection based on availability and menu items can change without prior notice.

Kudos
1/F, Crowne Plaza Hong Kong Causeway Bay,
8 Leighton Road, Causeway Bay. Hong Kong
Tel: (852) 3980-3000

About Kudos
Kudos is a casual and contemporary all-day dining destination at Crowne Plaza Hong Kong in Causeway Bay, featuring an extensive selection of Asian and international cuisine as well as high quality buffets that appeals to all palates. Located on the first floor of the hotel, guests can enjoy natural sunlight during the day through the floor-to-ceiling windows while the magnificent view of Causeway Bay glitters at night. Whether it’s a causal meal, special celebration, wedding banquet or an intimate gathering, Kudos ensures that every occasion will be a delicious and delightful success.

No Junk on that Junk Grassroots Pantry Introduces Junk Trip Menus from its Catering Arm, Weekday Brunches, Summer Specials and the Next Phase of The Collective’s Table Chef Series!

Welcome to a gorgeous Grassroots Pantry summer as Hong Kong’s go-to destination for exceptional plant-based cuisine provides delicious and healthy smarts across the board, keeping you full of energy all the way! First up, we’re catering to the high seas with swimsuit-friendly food packages for junk trips, a summer special service by our popular catering arm! Following our successful guest chef series with Chef Richard Ekkebus of Michelin Two Star Amber and Chef Vinny Lauria of Linguini Fini, The Collective’s Table will resume in September with two more culinary heavyweights cooking plant-based in our kitchen! We’re also introducing all-day brunch on weekdays along with new hours of operation (both applicable only during the summer), and we’ll also add some beautifully vibrant summer dishes to the Grassroots a la carte menu!

Not Another Boat Party Chicken Wing! Grassroots Pantry Redefines the Term “Junk Food!”

Summertime means heat, and that means it’s time to hit the water! But there ain’t no place for junk on that junk! Grassroots Pantry will offer three packages of ascending depth, including:

– The “Mini No Junk” package with Chips & Dips, Cauliflower Potato Tater Tots, Satay Hedgehog Mushroom Skewers and Maca Pudding Pots (min. order for 20 people at $180 per person)

– “The Convert” package with Popcorn “Chicken,” Satay Hedgehog Mushroom Skewers, Lotus Root “Meatball” Sandwich, Coriander & Mint Pesto Quinoa Salad, Double Chocolate Chip Cookies and Lemon Posset Fruit Cup (min. order for 15 people at $300 per person)

– “The Grassroots Feast” with Chips & Dips, Summer Rolls, Curly Kale Salad, Satay Hedgehog Mushroom Skewers, Kimchee Quesadillas, Berbere Spiced “Steak” & Potatoes, Mini Lemon Chia Seed Pancakes and Maca Pudding Pots (min. order for 15 people at $400 per person)

Beverage-wise, we’re keeping the fun stuff a little less naughty. The Organic Fiesta Package includes bottles of Liveraid (2L) and Immune Booster (2L) cold-pressed juices, organic Mountain Goat Steam Ale (15 cans), three bottles of organic white wine and three bottles of organic red. The Lean Green and Mean Package includes cold-pressed bottles of Liveraid (3L), Immune Booster (3L) and AVC Me Elixir (3L), organic Mountain Goat Steam Ale (30 cans) and five bottles each of organic sparkling wine, white wine and red. Delicious plant-based excellence on the water is a fine idea as summer returns with healthy eating at an all-time high. Why weigh down your boat trip with cold wings and bad sandwiches when you could eat beautifully well and feel great at the same time?

The Collective’s Table Guest Chef Series is Back in September with Chef Neil Tomes and Chef Peter Franklin!

The challenge resumes! Many thanks go to Richard Ekkebus, Culinary Director of Michelin Two Star Amber, and Chef Vinny Lauria of Linguini Fini for helping us make phase one of The Collective’s Table a huge success! Chef Ekkebus and Chef Lauria joined our Peggy Chan in the Grassroots kitchen on two consecutive Mondays, cooking joint plant-based tasting menus in their culinary style to the delight of our attending guests. We’re far from done, and The Collective’s Table will return in September with two more accomplished names in Hong Kong’s culinary circles. Watch this space as we get set to welcome Chef Neil Tomes of Beef & Liberty and Chef Peter Franklin of Viet Kitchen into the Grassroots kitchen and see what these extraordinary talents come up with when placed out of their comfort zones! Plant-based cuisine is no longer a niche endeavour. The potential for creative excellence has grown by leaps and bounds as savvy diners emphasize healthier eating habits. To prove this, we only need to look to our top chefs who are embracing the green eating revolution, and Grassroots Pantry is proud to be at the center of this movement as we continue to welcome world class culinary talent into our kitchen!

Summer Special: Brunch is an All-Day Joy, Seven Days a Week at Grassroots Pantry

Brunch is such a treat so why confine it to weekends only? We agree. During the summer season only, we’re pleased to serve a brunch menu seven days a week! Our special “Lazy Summer Days” all-day brunch for late risers will be available from 11am-5pm on weekdays, starting from July 4th. Our hugely popular weekend brunch service will remain unchanged.

Special Summer Hours at Grassroots Pantry and the Happiest Hour of All!

We’re making a slight tweak to our hours of operation during the summer season, as Grassroots Pantry will be open from 9am-11pm daily from July 4th onwards. Along with our new weekday brunch service, we’ll continue to offer breakfast a la carte from 9am-11:30am, an all-day a la carte menu from 11:30am-11pm, and a special set lunch menu from 11:30am-3pm on weekdays. We’re also spreading the love this summer as Grassroots’ Happy Hour will be available from 3pm-7pm daily, with a fabulous buy-one-get-one deal on any of our six house organic beverages, delightful to the last sip.

Summer Inspiration: New A La Carte Summer Dishes at Grassroots Pantry:

Served from July 18, the new Summer A La Carte Menu features the following new creations in a quintessential Grassroots experience! We’ve retired the Spring Succotash Salad and in its place, we find the delectable Smoked Carrot Blini ($108) with Koji-smoked carrots, cashew sour cream, fresh dill, seaweed caviar and teff blinis. The innovative Lotus Root “Meatball” ($78) is a spice-laden dish with garam masala notes, served with home-roasted marinara and Tree Nut Pecorino cheese. Replacing the Hainan Tofu Rice is our beautiful Buckwheat Raviole ($168) with cultured cashew ricotta, zucchini cream, local Chinese greens, dehydrated cherry tomatoes and pine nut custard topped with robust walnut Parmesan. We bid a fond farewell to our Kofta Masala but in its place, we’re serving a delightful Vietnamese Yellow Curry ($138) with grilled kiffir tempeh, lemongrass, new potatoes, eggplant, coconut milk with steamed short grain brown rice. For dessert, enjoy an all-time classic (Grassroots style) in the form of the Raw Tiramisu ($105) with macadamia-cashew mascarpone, moist vanilla sponge, Ethiopian Koke Yirgacheffe coffee syrup, raw cacao and crispy buckwheat barks.

Summer is a glorious time of inspiration, and we’re feeling pretty inspired at Grassroots Pantry! Join us and take part in our exciting roster of vibrant happenings, and let us take your summer groove to new heights while keeping you perky and fresh at every step of the way!

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.

In August 2015, we moved to our new home at 108 Hollywood Road, where the Grassroots Pantry philosophy continues under one roof.

HONG KONG, CHINA – Media OutReach – 11 July 2016 – Pret A Manger has been very popular and convenient to the travelling public since it first opened at IFC in 2002. Pret is recognised as the most effective high-volume, high-quality food and coffee operator in the market today. The wide range of high quality food & drinks in convenient packaging and great service make Pret the perfect choice for anyone looking for something fresh, tasty & healthy, especially with time constrained.

NEW SHOP MODEL to boost local expansion
In H2 2016, Pret will further expand with the new concept, Petit Pret. With petit denotes “tiny” in French, Petit Pret will be found in smaller kiosk units at the MTR stations with the Best of Pret food selection on offer. They hope this new shop model will allow for even quicker expansion in HK.

Confirmed shop opening in 2016 as below:

1.     Petit Pret Central MTR by exit K (end July)
2.     Pret Olympian City (end August)
3.     Petit Pret Kowloon Bay MTR by exit A (early September)

DOING THE RIGHT THING

Throughout the year, Pret support local charities helping those in need by donating our unsold food to them at the end of each day. They work closely with their charity partner, Feeding Hong Kong, to ensure their food goes to people who really need it and not in the bin.

Rum That By Me Again: Cuba is in the Spotlight This July as The Salted Pig’s Monthly “Pork by Region” is Havana-Bound!

Get set for a Cuban celebration in July as The Salted Pig, Hong Kong’s favourite purveyor of pork-laden classics, pays tribute to beautiful Cuba! A country of timeless allure, Cuba is the kind of place where past and present meet to inspire a laid-back way of life, particularly when it comes to food. Every meal is a celebration of time-honoured recipes and a melting pot of culinary cultures from around the world. Cubans loves great food, so it’s only natural that pork features heavily in their cooking! The Salted Pig proudly presents a month of Cuban specials as the Pork by Region world tour goes on!

Our starters section begins with Havana Ham Croquetas ($128), a classic opening act in Cuba featuring lightly breaded and deep-fried ham rolls, crisp and comforting to the core and served with bacon and garlic aioli and leaf salad. For a cooling summer bite, the Ensalada de Aguacate($118) is just the ticket with avocado, watercress and pineapple dressed in mojo sauce, a classic Cuban blend of bittersweet citrus, herb and garlic notes. And for an ever-present staple, look no further than the Cuban Black Bean Soup ($88) with deep, developed flavours that breathes familial comfort.

Calling all sandwich lovers! Our mains section is headlined by the famous Cubano Sandwich ($188), grilled to perfection with spiced pulled pork and pepper salami balanced with tart ‘n’ sweet gherkin pickles and topped with melted cheese. The Cod Fish, Fragrant Stewed Eggplant, Cucumber Yoghurt and Caramelised Lime ($208) is a beautiful dish of fresh flavours skilfully paired to lift the whole beyond the sum of its parts. And if you enjoy robust simplicity at heart, the Slow-Cooked Pork & Rice ($208) hits all the right notes with spiced aromatic rice and charred marinated pork tenderloin, a dish of classic Cuban home cooking.

The dessert section is all about tradition! First up is the Cuban Flan ($58), a gorgeous custard and caramel creation that is silky-smooth and cool to the core, served with coffee and chocolate. Additionally, the Dulce de Leche Cheesecake ($58) is a can’t miss dish, combining two of the all-time-great sweet treats in the form of cheesecake and incredible dulce de leche, made from caramelising sweetened milk.

Drinks all around as we’ve also prepared delicious Cuban libations for July! The Cuba Libre ($78) celebrates the country’s revolutionary spirit with a dash of dark rum, cola and fresh limettes, and don’t miss the aptly named El Presidente ($48), a shooter of acclaim from the 1920’s era of American prohibition that features rum, Triple-sec, Vermouth Dry, Grenadine and Limettensaft.

Cuban cooking in Hong Kong is not easy to come by, and most who search for it experience a case of “close, but no cigar.” Luckily, this is not the case in July as The Salted Pig brings a case of Cuban pride to our backyard, either on the peaceful shores of Sai Wan Ho or vibrant  Knutsford Terrace in Tsim Sha Tsui! See you this summer at The Salted Pig!

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 hour:
Monday – Friday: 12pm -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 hour:
Monday – Thursday: 12pm – 2am
Friday, Saturday and Holiday Eve: 12pm – Late
Sunday and Public Holiday: 11am – 1am

MAISON EIGHT: HONG KONG’S STYLISH HANG OUT
BALLROOM AND SALVATORE AT MAISON EIGHT SHAKE UP HONG KONG’S COCKTAIL AND MUSIC SCENE

(Hong Kong, 22 June 2016) World class cocktails and music at Maison Eight’s Ballroom and Salvatore have made the sky high destination the talk of the town. With sweeping vistas of the city’s skyline Maison Eight is the ultimate venue for French inspired cuisine, crafted menus, creative cocktails and tasteful beats for all times of the day.

“From day to night, the space transforms from a casual lunch, afternoon tea and weekend brunch spot to a bar serving cocktails that pack a punch. We pair our sophisticated offerings with live music performances throughout the week. Our guests could spend a whole day with us and have a range of different experiences,” says Assistant General Manager Guillaume Places.

Salvatore at Maison Eight, is the city’s favourite for after work drinks:  the first cocktail bar in Asia by The Maestro, world-renowned bartender Salvatore Calabrese. Together with his Hong Kong team, he has created an innovative menu which includes a modern approach to classic cocktails, a selection of the signature cocktails and some exciting new offerings of Asian influence exclusive to Maison Eight. The snazzy cocktails beam over the 10.8m bar reflecting the depths of Victoria Harbour and moody skies of the city. The ever-personable bar team help tailor and understand individual tastes. The menu highlights an array of spirits from gin to whisky, martini to Negroni, infused with a cheeky, personal style.

Considered “the godfather of the cocktail world”, Salvatore is known for creating the world’s oldest drink made of fine, rare liquors and the world’s most expensive cocktail at The Playboy Club in Mayfair. “As my first venture in Asia, I wanted to bring a selection of my signature cocktails, some unusual twists on the classics and new exciting creations unique to Maison Eight. I am inspired by the amazing and vibrant flavours found in Asia. At Salvatore at Maison Eight, guests can sit back, relax and choose a taste sensation that’ll take them on a pleasant journey,” says Salvatore.

Lobster Burger

Must try cocktails include Queen’s Backyard (HKD108) a tribute to Hong Kong’s colonial past, a drink full of the fruity flavours of an English summer and a very feminine cocktail in taste; Hong Kong Sling (HKD108) Salvatore’s answer to the Singapore Sling; Excuse My French (HKD118) a Brandy Crusta style of drink, briny and sour with herbal notes; the rim of the glass is crusted with Chartreuse Liqueur Crystals; Spicy Fifty (HKD98) a signature loved by many and inspired by Salvatore’s time at Salvatore at Fifty in St. James Street, London; Summer Memory (HKD98) a frozen drink perfect for the coming hot summer days; Fair Enough (HKD98) a mix of rum, FAIR goji liqueur, lemon juice, red fruit tea, pineapple and egg white; Zen Cha(HKD108) made for light weights; Smokey Hong Kong (HKD108) a perfect smoky, sour drink with rich spicy flavours, made for whisky lovers.

Aperitivo by Salvatore

APERITIVO by SALVATORE is available daily from between 3-8pm, where guests are treated to an experience crafted by both Salvatore and Chef Joe perfect for an evening catch-up and sundowner, complete with bespoke cocktails and French canapés to whet the appetite before dinner. Bring a friend as the second cocktail is complimentary.

To relax, move back over to the Ballroom for nibbles and drinks as the venue transforms into a high-energy lounge in the evenings. A soundtrack for all the hours of the day and night has been carefully curated alongside an impressive line-up of live performances and international DJs. General Manager and Executive Chef, Chef Joe brings an extension of the classic French cuisine from Esmé to the Ballroom with a more casual approach for an all-day dining menu. Highlights include Welsh Rarebit (HKD88) served on melting hot cheese and toasted Granary bread, Lobster Burger (HKD178) with rocket lettuce and tarragon mousseline and Smoked Balik Salmon (HKD438) on flat bread, sour cream, chives and capers. The cheese platter served with grapes, jam and nuts is perfect for sharing in groups.

The 8,000 square foot space is also a perfect place for bespoke events and banquets. Spanning from an unconventional ballroom to a classic French restaurant, and from a vintage-inspired champagne room to a hidden terrace, Maison Eight is made up of four different elements under one roof which work as one, available for booking as a whole, singularly or a combination. The unique venue is available for a wide range of activities including executive luncheons, corporate dinner, wedding banquets, cocktail parties, product launches, fashion shows and more. 

Whether for a drink, a dance or a casual meal, create new memories at Maison Eight.
#MaisonEight #AllDayAllNight

Fair Enough

Spicy Fifty

Ballroom

Terrace

Address:
21/F, 8 Observatory Road, Tsim Sha Tsui, Kowloon, Hong Kong

Reservations:
bookings@maisoneight.com
2388 8160

Website:
www.maisoneight.com

Facebook:
www.facebook.com/MaisonEight

Instagram:
www.instagram.com/MaisonEight

Opening Hours:
Salvatore at Maison Eight and Ballroom
Monday to Friday: 12pm till late
Saturday, Sunday and Public Holiday: 11am till late

Esmé
Monday to Sunday: 12pm-3pm & 6pm – 11pm
Saturday, Sunday and Public Holiday: 11am-3pm & 6pm – 11pm

Butcher Extraordinaire Dario Cecchini Hosted
Two Exclusive “Nose To Tail” Dinners
Paired with Fine Wines from Fontodi at CIAK – In The Kitchen

CIAK – In The Kitchen, Central’s favourite refined one Michelin star trattoria recommended by Chef BOMBANA Umberto, was proud to present two exclusive nights of dinners titled “Nose to Tail” on June 17^th and 18^th, with renowned Italian Master Butcher Dario Cecchini. This unforgettable feast for meat-lovers was a collaboration between the Chianti-native Cecchini and the CIAK’s team.

The Italian culinary giant delighted and surprised Hong Kong diners with his signature “Nose to Tail Menu” featuring unconventional cuts of beef and traditional Tuscan recipes. The meal was paired with fine wines and olive oil from Fontodi, Tuscany, origin place of the beef served too. The pairing was based on a decade of shared passion, friendship and professional connection between the Fontodi Estate and Macelleria Cecchini, Dario’s meat shop.

“I am immensely happy to have the opportunity to return to Hong Kong. I love the city and its food,” Cecchini says. “Our Tuscan food traditions, especially the combination of beef and red wine, are a celebration of life at the table, a celebration of joy! My knowledge comes from 40 years of work as a butcher, and 250 years of family tradition passed from father to son. This is my life, and this is what I know.”

Butcher Cecchini and the CIAK team’s “Nose to Tail” menu included entrees such as Pinzimonio di verdure, Tuscan-style vegetables with a traditional dip; Brodo, homemade beef broth; Chianti Crudo, traditional hand cut beef tartare of the Chianti region; and Bistecca alla Fiorentina, charcoal grilled T-Bone steak in “Fiorentina-style”. They were accompanied by some of the best wines from Fontodi including Sauvignon Blanc Meriggio 2014, Chianti Classico 2011, Flaccianello della Pieve 2011 and Vin Santo del Chianti Classico 2003. The dinner was HK$1,280 (plus 10% per person) including Acqua Panna and S. Pellegrino mineral water, Fontodi wine pairing.

Bistecca Fiorentina

Beef Tartare

Master Butcher, Dario Cecchini
“A personality, a celebrity, and a butcher extraordinaire. A theatrical host, a show-stopper, and an artist.” Master Butcher Dario Cecchini is a keeper and promoter of the traditional art of Italian butchery. Beginning in 1976, he is the eighth generation in his family to inherit the butchery craft. Now he has become a world-renowned Italian butcher, known for his brilliant skills and loved for his outgoing personality. But he considers himself a teacher and educator. Cecchini believes butchery is an ancient art that involves a sincere respect for animals in both life and death. Instead of a clear-cut boundary between “premium” and “lower” cuts of meats, he believes every single part of the beef should be used and used responsibility, elevating all cuts to a noble status.

I scream you scream we all scream for garlic! Fresh from the rich tradition of garlic-mad Korea, the aptly named Mad for Garlic is now officially open in Causeway Bay’s Times Square! With 38 locations across Korea since its launch in 2001, Mad for Garlic is one of the country’s most successful western restaurant chains serving a modern, chic Italian wine bistro experience (with a Korean twist) to proudly celebrate a love for mighty garlic!

Located in a striking contemporary interior, Mad for Garlic carries the rustic charm of an old-school tavern or a sophisticated European winery accented with playful garlic-based decorations. Mad for Garlic’s signature menu is based on a foundation of Italian classics, complete with Korean accents and paired with wines that complement the robust flavour of garlic. Using crops from the protected farm region of Changnyeong-gun – Korea’s largest and most famous producer of country-certified garlic – produce from these lands is hugely rich in flavour due to the region’s unique soil structure, resulting in a less spicy and pungent product.

Beloved across the world, garlic functions quietly in the background as a fundamental pillar of flavour but we at Mad for Garlic are not content with a limited role for these incredible little bulbs! We are all about paying daily tribute to garlic as the star of our kitchen, and you’ll experience this passion in every sumptuous and innovative dish. Garlic may be our superstar, but you’ll find that we are most concerned with balance and finding harmony between garlic and our other top-grade ingredients. However, make no mistake! We are truly mad about garlic.

Let’s begin with our version of an all-time classic! The Garlic Bread Tower ($48), with a generous 60 grams of garlic, features crisp French bread smothered with fresh garlic puree, baked to perfection, seasoned with paprika and finished with even more mashed garlic to serve. The Dracula Killer ($68), served in a specially designed platter, consists of garlic and anchovies drizzled in olive oil and baked to harmonize flavour and texture. This delectable spread is paired with French Garbo bread.

Garlic and starch go together like ice cream and apple pie, and Mad for Garlic doesn’t disappoint! The Garlic Snowing Pizza ($108) is a signature creation with a super-crispy pie base topped with prawns, pineapple and crunchy garlic chips and finished with a sprinkling of finely powdered Parmesan. The 6-Clove Gorgonzola Penne ($128) uses a delicate type of smaller garlic bulb that is not as spicy and pungent as regular garlic. Seasoned and roasted whole, these bulbs are squeezed out on a bed of sautéed penne with mushrooms and gorgonzola to finish. The Garlicholic Rice ($132) is a gorgeous treat that uses a special type of rice sautéed in garlic and butter, prepared and shipped from Mad for Garlic’s kitchen in Korea. Stir-fried with diced green peppers, red peppers and pickled garlic marinated in sugar and vinegar, it’s one of the more appetizing dishes on our menu.

Steak lovers will not want to miss our selection of garlic-laden cuts! Garlic Hug Steak ($223) is pure satisfaction, featuring a premium cut of Australian tenderloin filled with garlic cream sauce. And finally we come to Garlic Steak ($188), a dish name that speaks for itself! It’s a hugely alluring sight for garlic fans: picture a beautiful cut of Australian Ribeye grilled to perfection then topped with a mountain of sautéed garlic and even more fresh garlic chips. To wash it all down, we recommend one of our signature desserts including Garlic Berry & Ice Cream ($62)! Our homemade Mad for Garlic ice cream is served with garlic jelly, made from syrup-marinated garlic to tame the spice, paired with a fresh raspberry and blueberry compote and finished with a sprinkling of bean powder.

Wine-wise, Mad for Garlic has a fond appreciation for vino and is designed to feel like a plush wine cellar, perfect for unwinding after a long week. The wine list has been assembled to address the issue of wines paired with garlic flavours, starting with provenance and research into each bottle we serve. With an approachable and affordable list perfect for beginners and connoisseurs alike, you’ll find garlic-friendly bottles from across the world! Mad for Garlic has also produced five private label vintages, and the Hong Kong location will serve one of these bottles in the form of the Italian Montefalco Rosso ($278 per bottle, $68 per glass).

Korea has enjoyed a love for garlic unlike any other country, and even the country’s mythology and foundations are rooted in garlic lore! As the Legend of Dangun has it, a bear and a tiger prayed to the gods for a human transformation and were rewarded with an opportunity to prove their worth: given 20 cloves of garlic and some mugwort, the bear and the tiger were told to stay out of sunlight for 100 days while eating nothing but this sacred food. This proved too tall a task for the tiger, but the bear endured and was transformed into a human woman as reward for its dedication. She married a lord of heaven, their child went on to establish the first Korean state, and the national holiday of Gaecheonjeol (National Foundation Day) remains a beloved annual celebration throughout Korea.

Mad for Garlic is now open and set to rock the culinary landscape with a healthy and delectable love for garlic in every corner! The home of garlic-laden tributes await you in Causeway Bay!

Mad for Garlic
Address: Shop 1104,
Food Forum,
Times Square,
Causeway Bay,
Hong Kong
Tel: 3752 2880

Opening hours: 11am-11pm

Facebook: Mad for Garlic HK

If chocolate is food for the gods, then garlic is surely the food of the people! Beloved across the world, there is nothing quite like garlic to bring out the best in almost any dish as a fundamental tower of flavour, inspiring a healthy, loving madness for these gorgeous little bulbs. With that in mind, we proudly introduce Mad For Garlic’s upcoming June debut at Times Square in Causeway Bay! One of Korea and Asia’s most successful western restaurant chains since launching in 2001, Mad For Garlic’s 38 locations across Korea serve a modern, chic Italian wine bistro experience (with a Korean twist) to showcase the true superstar of the kitchen: mighty garlic!

Koreans know and love their garlic, and you’ll experience this passion for these delightful cloves in every sumptuous and innovative dish. Served in a striking, modern interior, Mad For Garlic also carries the rustic charm of an old-school tavern or a sophisticated European winery. Combined with elegantly playful garlic-based decorations, every meal is an experience of lingering satisfaction.

Mad For Garlic serves garlic-themed signature dishes within a framework of Italian classics, complete with Korean accents and paired with wines selected for their ability to complement the robust flavour of garlic. Using crops from the protected farm region of Changnyeong-gun – Korea’s largest and most famous producer of country-certified garlic – produce from these lands is hugely rich in flavour due to the region’s unique soil structure, resulting in a less spicy and pungent product. Mad For Garlic goes through over 1,000kg of garlic delivered every day to outlets across Korea.

Garlic may be our superstar, but you’ll find that Mad For Garlic is most concerned with balance. Finding harmonization between garlic and other ingredients is of paramount importance in our menu, but make no mistake: we are truly mad about garlic. Savour every bite of a garlic-laden experience with our oven-fresh breads, crisp salads, pastas, steaks, risottos and much more, including signature plates such as the crispy thin-crust Garlic Snowing Pizza topped with buttery shrimp, pineapple and fried garlic, the comforting spice-laden Garlicpeno Pasta, and the succulent Garlic Sirloin Steak grilled to perfection and heaped high with sautéed garlic and crispy garlic chips.

Wine-wise, Mad For Garlic has a fond appreciation for vino and is designed to feel like a plush wine cellar, perfect for unwinding after a long week. The wine list has been assembled to address the issue of wines paired with garlic flavours, starting with provenance and research into each bottle we serve. With an approachable and affordable list perfect for beginners and connoisseurs alike, you’ll find garlic-friendly bottles from across the world in addition to our private Mad For Garlic house vintage.

Korea has enjoyed a love for garlic unlike any other country, and even the country’s mythology and foundations are rooted in garlic lore! As the Legend of Dangun has it, a bear and a tiger prayed to the gods for a human transformation and were rewarded with an opportunity to prove their worth: given 20 cloves of garlic and some mugwort, the bear and the tiger were told to stay out of sunlight for 100 days while eating nothing but this sacred food. This proved too tall a task for the tiger, but the bear endured and was transformed into a human woman as reward for its dedication. She married a lord of heaven, their child went on to establish the first Korean state, and the national holiday of Gaecheonjeol (National Foundation Day) remains a beloved annual celebration throughout Korea.

Welcome to the launch of a great tribute to beloved garlic as Mad For Garlic gets set to rock the culinary landscape, coming soon to Causeway Bay!

Mad for Garlic
Address:
Shop 1104, Times Square,
Causeway Bay,
Hong Kong

Availability Period: 19 to 31 May 2016

Ocean Park has invited Master Chef Yang Xihui from Sichuan, China to lead the preparation of various most typical Chuan dishes that combine numbing heat, spicy hot, fresh and piquant aromas, offering our guests a unique opportunity to appreciate the fresh and hot-spicy taste of authentic Chuan cuisine.

Platter & Sets

Sichuan Gourmet Platter
Steamed Chicken in Chili Sauce
Sautéed Sliced Pork with Pepper and Chili in Hot Sauce
Sliced Boiled Pork Rolls with Mushed Garlic Sauce
Stir-fried Beef Fillet with Dried Citrus Peel in Sweet and Spicy Sauce
Sweet & Sour Spare Ribs
HK$328 / set

Sichuan Platter
Sliced Boiled Pork Rolls with Mushed Garlic Sauce
Chicken Cubes with Peanuts in Chili Sauce
Stir-fried Beef Fillet with Dried Citrus Peel in Sweet and Spicy Sauce
Steamed Rice
HK$168 / set

Sautéed Sliced Pork with Pepper and Chili in Hot Sauce with Steamed Rice HK$128 / set

Sautéed Shredded Pork in Spicy and Chili Sauce with Steamed Rice
HK$128 / set

Chicken Cubes with Peanuts in Chili Sauce with Steamed Rice
HK$128 / set

À la carte

Sweet and Sour Spare Ribs
HK$48 / dish

Sliced Boiled Pork Rolls with Mushed Garlic Sauce
HK$48 / dish

Steamed Chicken in Chili Sauce
HK$78 / dish

Sautéed Lettuces with Chili
HK$78 / dish

Stir-fried Beef Fillet with Dried Citrus Peel in Sweet and Spicy Sauce
HK$48 / dish

Pork Fillets in Hot Chili Oil
HK$118 / pot

Braised Beef Fillet with Tender Ginger in Spicy Sauce
HK$118 / bowl

Sautéed Diced Chicken with Chili and Pepper in Sichuan Style
HK$118 / dish

Stir-fried Marinated Duck Tongues with Sichuan Chili
HK$168 / pot

Sautéed Shredded Beef with Bamboo Shoot in Chili Sauce
HK$118 / dish

Sichuan Wine

Sichuan Yibin Wuliangye
HK$2,880/ bot (500ml)
HK$150/ glass (18ml)

Jian Nan Chun Chiew
HK$1,160/ bot (500ml)
HK$70/ glass (18ml)

Panda Café
(852) 3923 2323
Service hours: 10:00 a.m. – 6:00 p.m.

There’s a Good Dad: The Chop House Salutes Father’s Day with a Truly Meaty Feast

Father’s Day is just around the corner and The Chop House is ready to help you say thanks with a delectable meat-laden feast that dear old dad will surely approve of! Purveyors of unpretentious comfort classics and home to a cosily vibrant atmosphere, The Chop House serves exactly the type of honest, homespun cooking that brings families together over a warm and hospitable meal. Hot on the heels of the recent grand opening of The Chop House (TST) at Miramar Shopping Centre – complete with a gorgeous al fresco atrium – Father’s Day never looked so good, so relaxing and so very delicious.

The Chop House Father’s Day All-Day Menu:

Served at both branches of The Chop House (TST and CWB) on June 18-19, the Father’s Day All-Day Menu (for a minimum of two guests) has a robust and satisfying character that provides communal family comfort with shared platters between loved ones featuring dishes that please dad. More often than not, that means meat (and lots of it), and The Chop House duly obliges.

To begin, we’ll serve The Chop House Cold Cuts Meat Platter, an shared plate of farmhouse charm (portioned by pairs according to your party size) with premium prosciutto, beef salami, pork liver terrine, creamy burrata, piquillo peppers, artichokes and the unmissable bread pairing of lovely garlic herbed ciabatta. To follow is the individual soup course, a hearty and spice-laden bowl of Cajun Potato Soup served with juicy chorizo that entices the taste buds for more to come.

And there is more to come, friends! The shared Main Course Platter is succulence and flavour defined with roasted Australian beef tenderloin, a fork-tender twice-cooked lamb shank, the beautiful slow-roasted pork ribs and plump duroc pork sausages, served on a bed of potato gratin with garden vegetables on the side. Cake seems a fitting finale for a celebration of dads, so let there be cake! For your shared dessert, we present a Mini Rum & Hazelnut Chocolate Cake, a moist and balanced sweet treat served with extra chocolate chips for the naughtier ones at the table. With freshly brewed tea or coffee to conclude, the Father’s Day All-Day Menu is priced at $228 (+10%) per diner.

It’s a Day for the Kids Too!

Father’s Day is rightly about dear old dad, but we’ve not neglected to create a little something special for the kids to enjoy! The little ones can enjoy a special mini-feast with the Father’s Day Kids Platter, combining crispy fried chicken wings with lemon honey sauce, a mini beef burger, fries and baked macaroni with Bolognese sauce, followed by a Nutella Tart for dessert. Served with a glass of juice or soft drink, the Father’s Day Kids Menu is priced at $108 (+10%) per child. The only issue that might arise is dad stealing from the kids platter, but we don’t blame him. It’s a delicious plate worthy of a little theft, and after all, isn’t Father’s Day for dad to do what he wants? We’ll leave that up to you as we get the grills hot and the meat on the ready for a proper Father’s Day celebration at The Chop House!

The Chop House – Tsim Sha Tsui
Shop 3013C, 3/F Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui
Tel: 2295-3200

The Chop House – Causeway Bay
Level 3 Soundwill Plaza II – Midtown
1 Tang Lung Street
Causeway Bay, Hong Kong
Tel: 2771-3177    

Beef & Liberty is excited to announce the launch of it’s hamburger special, ‘The Curly Pig’ Mangalica Pork Burger. It will be served in all restaurants from May 3rd to July 3rd, 2016.

The burger was of exceptional texture and taste, and little wonder why the Burger King that used to be 100 metres down the road had to close down:


What is The Curly Pig Mangalica Burger
180g of Mangalica heritage pork gently formed into a patty and spiced with ground fennel, garlic ginger and onion; the patty is lightly seasoned and grilled at 275 degrees to create a light crust. The patty is then served on Beef & Liberty’s custom-baked white sourdough roll and garnished with apple slaw pickled fennel, lightly dressed mizuna leaves and finished with a crispy pancetta disc.  Mangalica Pork and is sourced from Heritage Farms, a highly sought after meat, recognized for its richness and intense flavor.

What is Mangalica Pork & why is it so special?
Beef & Liberty’s Philopopshy to Ingredient Sustainability & Good Animal Husbandry

Beef & Liberty is firmly focused on sustainability of ingredients and the ethical and proper husbandry of animals. Beyond the grass-fed Tasmanian beef used in their hamburgers, which are from small scale farms in Tasmania that managed via a ‘never never’ program – animals are free to roam wild and never given antibiotics or growth hormones – they strive to create specials that follow the same ethos. In order to evaluate the Mangalica potential and ensure it fit the restaurant’s philosophy, Beef & Liberty sent Executive Chef, Neil Tomes, to visit one of the main farms in Hungary responsible or producing this rare and limited supply pork and to ensure a proper and high-quality supply of meat for the special.

Miss QT dined at Beef & Liberty (Wanchai) and found the restaurant an ideal place to dine with a group of friends, they can have a long table and sit up to 15 friends:

MUST ORDER: The Liberty french fries are delicious and not too filling:

On the healthier side, the tomatoes are very fresh and leave your mouth with beautiful lime taste:

Our evening was beautifully completed with the best desserts in town – Banoffee Pie, and Cookie Skillet “Cookies and Cream”:

This restaurant is going from strength to strength, Beef and Liberty is opening another branch in Lan Kwai Fong, so stay tuned!

Beef & Liberty:

Shop G04, G/F,
Stanley Plaza,
23 Carmel Road,
Stanley
Tel: 2563-2798

2/F, 23 Wing Fung Street,
Wan Chai
Tel: 2811-3009

Shop S109-S113,
1/F, Block A Staunton,
PMQ, 35 Aberdeen Street,
Central
2548-9789

#TheCurlyPig
Facebook: BeefandLibertyHK
Instagram: BeefandLiberty
Twitter: Beef_LibertyHK

Father’s Day is just around the corner and The Chop House is ready to help you say thanks with a delectable meat-laden feast that dear old dad will surely approve of! Purveyors of unpretentious comfort classics and home to a cosily vibrant atmosphere, The Chop House serves exactly the type of honest, homespun cooking that brings families together over a warm and hospitable meal. Hot on the heels of the recent grand opening of The Chop House (TST) at Miramar Shopping Centre – complete with a gorgeous al fresco atrium – Father’s Day never looked so good, so relaxing and so very delicious.

The Chop House Father’s Day All-Day Menu:

Served at both branches of The Chop House (TST and CWB) on June 18-19, the Father’s Day All-Day Menu (for a minimum of two guests) has a robust and satisfying character that provides communal family comfort with shared platters between loved ones featuring dishes that please dad. More often than not, that means meat (and lots of it), and The Chop House duly obliges.

To begin, we’ll serve The Chop House Cold Cuts Meat Platter, an shared plate of farmhouse charm (portioned by pairs according to your party size) with premium prosciutto, beef salami, pork liver terrine, creamy burrata, piquillo peppers, artichokes and the unmissable bread pairing of lovely garlic herbed ciabatta. To follow is the individual soup course, a hearty and spice-laden bowl of Cajun Potato Soup served with juicy chorizo that entices the taste buds for more to come.

And there is more to come, friends! The shared Main Course Platter is succulence and flavour defined with roasted Australian beef tenderloin, a fork-tender twice-cooked lamb shank, the beautiful slow-roasted pork ribs and plump duroc pork sausages, served on a bed of potato gratin with garden vegetables on the side. Cake seems a fitting finale for a celebration of dads, so let there be cake! For your shared dessert, we present a Mini Rum & Hazelnut Chocolate Cake, a moist and balanced sweet treat served with extra chocolate chips for the naughtier ones at the table. With freshly brewed tea or coffee to conclude, the Father’s Day All-Day Menu is priced at $228 (+10%) per diner.

It’s a Day for the Kids Too!

Father’s Day is rightly about dear old dad, but we’ve not neglected to create a little something special for the kids to enjoy! The little ones can enjoy a special mini-feast with the Father’s Day Kids Platter, combining crispy fried chicken wings with lemon honey sauce, a mini beef burger, fries and baked macaroni with Bolognese sauce, followed by a Nutella Tart for dessert. Served with a glass of juice or soft drink, the Father’s Day Kids Menu is priced at $108 (+10%) per child. The only issue that might arise is dad stealing from the kids platter, but we don’t blame him. It’s a delicious plate worthy of a little theft, and after all, isn’t Father’s Day for dad to do what he wants? We’ll leave that up to you as we get the grills hot and the meat on the ready for a proper Father’s Day celebration at The Chop House!

The Chop House – Tsim Sha Tsui
Shop 3013C, 3/F Miramar Shopping Centre,
132 Nathan Road, Tsim Sha Tsui
Tel: 2295-3200

The Chop House – Causeway Bay
Level 3 Soundwill Plaza II – Midtown
1 Tang Lung Street
Causeway Bay, Hong Kong
Tel: 2771-3177

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.