Category Archives: Uncategorized

  • LA RAMBLA BY CATALUNYA 行政總廚 FERRAN TADEO 為迎接初秋的微涼天氣推出全新秋季窩心菜

    Read More

    請到以下連結下載高解像度圖片:

     https://www.dropbox.com/sh/e8tjtjp032dpbdk/AACrkG_WovgQg143WmLB3QrOa?dl=0

     

    《2019年10月30日,香港》天氣漸涼,又是暖胃菜式登場的時候,La Rambla by Catalunya行政總廚Ferran Tadeo特別為此設計了一系列味道豐富的窩心時令菜式。La Rambla最近重新開放的4,200尺戶外陽臺擁有無敵的維多利亞港景緻,是品嚐加泰隆尼亞美食和享用日落雞尾酒的最佳地方。

    由行政總廚Ferran Tadeo主理的秋季精選美食

    今個秋季,經典的西班牙美食因大廚Ferran的時尚觸角而來了一個大變身。載譽歸來的菜式有深受食客歡迎的傳統西班牙小食Gambas al Ajillo (HK$120),以虎蝦、蒜頭、辣椒、白酒和芫萎炮製而成,並配上蘸點醬汁用的硬麵包,非常貼心。全新菜式則有Canelon Iberico (HK$180),先將烤伊比利亞豬後頸肉捲入自家製的意大利粉內,再配上羊肚菌和煙燻Idiazabal芝士,創意十足。

    全新的冷盤小食包括Tartare de Mar (HK$130),一款以法國生蠔配法式白牛油醬、魚子醬、褐藻珍珠和麵包糠製作而成的生蠔他他;Foie & Uni (HK$180),以香醋珍珠配搭美味的鵝肝醬和北海道海膽; 口味清新的Steak Tartare Roll (HK$180),一款啟發自西班牙大廚Carles Tejedor的牛肉他他卷,再配上蛋黃及炸紅蔥;靈感來自El Bulli招牌生西班牙紅蝦的Red Prawn Carpaccio (HK$180)配黑蒜蓉;以及釀滿了巴馬臣芝士碎和伊比利亞火腿的鬆脆餅乾Coca de Parmesan & Iberico (HK$180),是傳統加泰隆尼亞美食的變奏版。

    除了一系列讓人胃口大開的冷盤小食,大廚Ferran亦為今季帶來了多款時令的暖胃小食如香甜可口的Churros & Caviar (HK$180),一款於釀滿蒔蘿酸忌廉的西班牙特色油條上舖上魚子醬的精緻小食, 以及Red Prawn Tortellini (HK$220) 意大利餛飩配鮮味十足的紅蝦頭精華、Oloroso雪利酒及炸薯粉蝦餅。受社交平台歡迎的Lobster Wellington (HK$240)威靈頓龍蝦靈感來自威靈頓牛肉,以美味的法國藍龍蝦卷進海苔紫菜片中,再配上特製的荷蘭醬。Scampi & Snow Peas (HK$240) 以Josper烤爐炮製大蝦,再配上以洋蔥炒香的荷蘭豆、薄荷葉、青瓜籽、大蝦清湯及葡萄酒泡沫。Sea Cucumber (HK$240)是一道創新的美食,以海蔘配搭炸豬手凍、牛肉汁、菠菜泡沫及醃雞蛋黃,讓人回味無窮。

    除了多款全新的時令單點菜式,La Rambla亦會繼續每天為食客供應令人驚喜的新鮮海鮮。另外,食客亦可點選由酒吧經理John Nugent調配的時尚雞尾酒,配搭一系列窩心的秋季美食,或La Rambla戶外陽臺的醉人美景。

    《完》

     

    關於La Rambla by Catalunya

    位於香港國際金融中心,佔地5,000平方尺的La Rambla by Catalunya旨在於簡約時尚的環境中為食客帶來正宗的西班牙菜式。以香港標誌性的維港景致為背景,大廚 Ferran Tadeo以食材為本為美食家炮製一系列以加泰羅尼亞為靈感的美食。依照加泰羅尼亞的傳統,La Rambla的菜單包括各式各樣的小食、主菜以及一系列新派的西班牙美食。菜單共分為三個部份,包括多款西班牙小食、肉食和新鮮海鮮,以及絕對不能錯過的西班牙雜錦飯。

     

    La Rambla by Catalunya

    地址:香港中環國際金融中心三樓3071-73

    電話:+852 2661 1161

    電郵:reservations@larambla.hk

    網頁:www.larambla.hk

     

    營業時間

    午餐                  星期一至星期五11:00am-3:00pm

    下午茶              每天3:00pm-6:00pm

    歡樂時光          每天3:00pm-7:00pm

    晚餐                  星期日至星期四 6:00pm-10:30pm

    星期五至星期六6:00pm-11:00pm

    週日早午餐      星期日 12:00-3:00pm

  • HAKU總廚 AGUSTIN BALBI 推出靈感來自西班牙和地中海的全新時令十一道菜嚐味餐單

    Read More

    高解像照片請按這裡或到以下的連結:

    https://www.dropbox.com/sh/w1vqcdv2xn1enya/AAAG7z-MJub4MdbHHleF8wwNa?dl=0

    《2019年11月4日,香港》HAKU行政總廚Agustin Balbi推出全新時令嚐味餐單,向日本的秋季食材致敬。選用由日本懷石料理烹飪大師松尾英明親自挑選的優質時令食材,配合阿根廷土生土長的大廚Agustin於美國及日本受烹飪訓練,再來到香港這個文化大溶爐大展身手的個人經歷,HAKU的全新秋季嚐味餐單能帶領食客踏上一趟能完美地展現大廚時尚風格的嘗味旅程。

    大廚Agustin Balbi主理等全新秋季嚐味餐單

    定價每位HK$1,480 + 10%的HAKU十一道菜摩登日式嚐味餐單以西班牙及地中海風情為靈感,能展現大廚Agustin的原創嶄新烹飪風格之餘,同時亦向烹飪大師松尾英明致敬。

    餐單以「鯖魚/魚子醬」揭開序幕,一道煙燻味濃的秋季菜式,以烤昆布包裹著來自日本長崎縣的炭燒鯖魚。嗜蟹人士一定不能錯過「鱈場蟹 / 酸橘」,菜式以時令的蒸鱈場蟹炮製而成,配搭蕪菁碎、酸橘、碎芫萎及細香蔥,是今個秋季的必食之選。

    鰹魚/紅蝦」向大廚Agustin受多方面雕琢的背景致敬,以來自西班牙的香煎紅蝦配搭軟豆腐、三葉及柚子皮等經典的日本食材。接下來是三款精選的刺身,為食客洗去紅蝦帶來的油膩感,款式包括來自宮崎的平目魚,以及來自長崎的鰤魚和吞拿魚。

    龍蝦/橄欖」集合了椰菜花、來自日本志摩市的龍蝦,以及以龍蝦頭和尾煮成的醬汁,再配上來自西班牙的黑橄欖和美味的紫蘇昆布醬(先將海帶煮熟、鹽醃後烘乾)。另一道海鮮菜式是西班牙傳統美食「Bacalao」的變奏版「鱈魚乾/蟶子」,配搭輕輕煮過的蟶子、烏魚子、日曬蕃茄、檸檬醬和海帶橄欖油,口味獨特。

    接下來是最令人期待的肉類菜式「和牛/甘筍」,菜式採用熊本縣的炭燒A4和牛,該品種的牛隻以生長於高礦物土壤的青草為飼料,為肉質帶來獨特的味覺特色,配上甘筍、酒杯蘑菇和日式香草,味道讓人喜出望外。

    接下來是HAKU的招牌菜式,大廚Agustin以童年回憶中祖母Lola炮製的西班牙湯飯為靈感,創作了這道「米飯/鮑魚」。大廚於他的版本中加入了鮑魚以及北海道結實而有光澤的夢美人米。透過不經意地結合兩種傳統和上乘食材,這道窩心的菜式能完美地總結HAKU的餐飲理念。

    第一款甜點「柿子/牛奶」選用來自日本岡山縣的時令柿子,配搭忌廉芝士、柿子果醬及牛奶雪糕,讓人回味無窮。第二道甜點「紅酒雪葩」配上了自家製的接骨木花果醬、可可碎和來自日本岡山縣的葡萄,為大餐寫下完美的句點。

     

    由總廚Agustin Balbi 主理的HAKU十一道菜嘗味餐單詳情如下:

     

    HAKU 秋季餐單
    每位HK$1,480 + 10%

    鯖魚/魚子醬

    炭燒鯖魚、烤昆布手巻、茗荷、芽葱、紫蘇花

    鯖魚產地:日本長崎

    鱈場蟹 / 酸橘

    蒸鱈場蟹、蕪菁碎、酸橘、碎芫萎及細香蔥

    鱈場蟹產地:日本北海道

    鰹魚 / 紅蝦

    軟豆腐、三葉、香煎紅蝦、柚子皮

    紅蝦產地:西班牙

    刺身

    平目魚/細香蔥/ 白醬油

    鰤魚/ 海苔青醬/ 檸檬

    吞拿魚 / 山一醬油 / 煙燻醬油

    平目魚產地:宮崎

    鰤魚產地:長崎

    吞拿魚產地:日本長崎

    鵝肝/ 榛子

    香煎鵝肝、榛子碎、野菌、Pedro Ximenez香醋、烤銀杏

    鵝肝產地:西班牙

    龍蝦 /橄欖

    椰菜花 – 昆布蓉、龍蝦頭尾汁、黑橄欖 – 紫蘇昆布醬

    龍蝦產地:日本三重県志摩市

    鱈魚乾/ 蟶子

    生蠔葉、輕煮蟶子、烏魚子、日曬蕃茄、檸檬醬、海帶橄欖油

    鱈魚乾產地:西班牙

    和牛/ 甘筍

    炭炮熊本和牛、甘筍、酒杯蘑菇日式香草

    和牛產地:日本熊本

    米飯 / 鮑魚

    濃湯飯、雞肉、 De la Vera 西班牙辣香腸

    鮑魚產地:日本青森縣

    柿子 / 牛奶

    忌廉芝士、柿子果醬、牛奶雪糕、grand marnier橙酒、香橙皮

    柿子產地:日本岡山縣

    葡萄 / 紅酒雪葩

    接骨木花果醬、可可碎、餅碎、紅酒雪葩

    柿子產地:日本岡山縣

    《完》

    關於HAKU

    當代日本料理達人松尾英明,在過去二十多年一直監督日本大阪米芝蓮三星餐廳柏屋,並為日本Relais & Châteaux的大廚,他在高級日本料理及日本茶藝上的奉獻與投入,奠定了他在日本料理業界中巨星的地位。HAKU的行政總廚Agustin Balbi,則榮獲Hong Kong Tatler 2016最佳新晉主廚,擁有多元化的國際烹調經驗,他精心預備的當代創意料理充分表現出他過往在日本的烹飪歷程。HAKU的創作代表了松尾的理念及Balbi的高超技術結合的巔峰,將日式傳統割烹(Kappo)風格帶到特別設計的開放式廚房,促進大廚與客人之間的交流,讓客人可以在休閒時尚的氛圍下,品嚐到與友共享的日式創意料理。HAKU採用每天從日本新鮮進口的優質時令食材,以傳統的日式烹調技巧加入創新的西方元素,製作出獨一無二的創意菜式。

     

    所得獎項;

    2017 – Hong Kong Tatler【最佳新晉廚師】

    2018 –  has T Dining by Hong Kong Tatler【香港20最佳餐廳】

    2019 –  T Dining by Hong Kong Tatler【香港20最佳餐廳】

    2019 – 入選全球50最佳餐廳【Discovery List】

    2019 –  OAD 亞洲100佳餐廳第58位

    2019 – The Best Chefs Awards 全球最佳廚師第87位

     

    HAKU餐廳資料:

    地址:               尖沙咀海港城海運大廈地下OT G04B 號舖

    營業時間:       午餐 — 中午12時至下午3時

    晚餐 — 晚上6時至深夜

    訂座:               2115-9965 / dine@haku.com.hk

    Facebook:       facebook.com/hakuhongkong

    Instagram:     @HakuHongKong / @Agux1988

     

  • THE CAKERY 推出全新感恩節健康甜點

    Read More

    如欲索取高解像照片,請到以下連結:

    https://www.dropbox.com/sh/8oef1ynntbtj4zo/AAA47I5haeIa84imYjJ2cQo6a?dl=0

    《2019年10月31日,香港》The Cakery將於11月1日至12月31日期間推出兩款純素的感恩節餡餅,為傳統的節日帶來不一樣的健康選擇。作為香港首個供應最全面有機,無糖、無穀膠及純素甜品的烘培店,The Cakery從開幕起一直深受注重健康的人士歡迎。早前一連串pop-up店的成功促成了置地廣場及銅鑼灣利園二期分店相繼於2017年開幕。經過短暫的重塑工程,The Cakery 的銅鑼灣分店現己於今年10月17日重新開業。

    The Cakery全新感恩節純素甜品

    為慶祝佳節的來臨,The Cakery特別推出兩款純素餡餅,為純素人士及向來只有少量甜品選擇的人士帶來難忘的節日回憶。

    純素蘋果批 (HK$338/ 7) 以Granny Smith青蘋果及紐西蘭Gala蘋果炮製而成,味道帶酸且甜,帶有肉桂和肉荳蔻的香料味。蘋果批的餅底入口鬆化,味道香濃,與餡料的口感形成獨特的對比。純素南瓜批((HK$338/ 7)是秋季的最愛,更是感恩節的必備美食。南瓜批不含任何奶類製品,以香滑的豆腐代替忌廉和牛油,營造出南瓜批應有的軟滑口感。

    不含精製糖的純素蘋果批及純素南瓜批由11月1日起至12月31日於The Cakery有售。

    創辦人Shirley表示:「很高興能成為一年中最有意義的節日的一部分,我自小在國外長大,真的很喜歡感恩節的意義和歡樂氣氛。 我們正積極地改變人們的飲食態度,品牌對有意識生活的重視讓我有很大的成就感 。」

    《完》

     

    The Cakery 店舖資料:

    利園二期The Cakery

    地址:香港銅鑼灣恩平道28號利園二期一樓 124號舖

    營業時間 :

    星期一至星期六,上午10:00 –下午7:30

    星期日及公眾假期,上午10:00 –下午7:00

     

    置地廣場The Cakery

    地址:香港中環置地廣場303號舖

    營業時間 :

    星期一至星期六,上午10:30 –下午7:30

    星期日及公眾假期,上午11:00 –下午7:00

    聯絡資料: 2816-1838或 info@thecakeryhk.com

    網頁:http://www.thecakery.com/

    Facebook – https://www.facebook.com/thecakeryhk

    Instagram – @thecakeryhk

    Hashtag – #thecakeryhk

     

    關於 The Cakery

    The Cakery 是一家創立於香港的烘焙店,銳意為顧客締造更健康優質的生活。The Cakery 深信 「人如其食」(you are what you eat),因此採用健康的食材,以天然的糖份代替精製糖,增加 「好」脂肪和蛋白質以改善甜點的整體營養價值,從而減輕進食甜品的罪疚感。The Cakery 亦提 供一系列有機、無糖、不含麩質及純素的食品選擇,所有產品皆含均衡常量營養素,務求令每一 口都有益健康。The Cakery 的首間 pop-up 店於 2016 年 4 月在中環置地廣場開業,同年 8 月遷址金鐘太古廣場, 11 月獲置地廣場邀請,於商場內重新開設 pop-up 店。2017 年 2 月,The Cakery 於利園二期開 設其首間店舖,而第二分店亦於同年 4 月在置地廣場開業。

     

    關於KIRR (Keeping it Real and Raw) 

    作為提倡健康飲食的The Cakery的延伸部份, KIRR(Keeping it real and raw)旨在建立一個安全和清潔的社區,並將可持續的生活方式帶給您和您的家人。於KIRR,您會找到市場上最優質的環保產品,從食材到時裝、珠寶、家品及運動用品一應俱全。我們是一個擁有大使命的小平臺,期望與您一同創造更美好的未來。

     

  • THE CAKERY LAUNCHES GUILT-FREE DESSERT OFFERINGS THIS THANKGIVING

    Read More

    Apple1.jpg

    <<30th October 2019 Hong Kong>> From 1 November till 31 December 2019, The Cakery launches vegan-friendly Thanksgiving pies – a guilt-free interpretation of the traditional festive desserts. Offering the city’s first ever range of organic, sugar-free, gluten-free and vegan baked desserts, The Cakery has delighted health-conscious Hong Kongers since day one. Its string of successful pop-ups led to the opening of permanent shops in The Landmark and Lee Gardens Two in 2017, the latter of which underwent renovation and re-opened this mid-October 2019.

    New Vegan Thanksgiving Desserts at The Cakery

    The Cakery will introduce two types of ready-made vegan pies to complement festive dinners and celebrations over the coming months. For vegans or those limited in dessert choices due to dietary needs, this year’s most festive season will be one to remember.

    The first Vegan Apple Pie (HK$338, 7-inches) is created using a combination of Granny Smith and Gala apples for a sweet, tart and fruity filling spiced with cinnamon and nutmeg. The pie crust is flaky, buttery and rich, and provide a delectable textural contrast to the saucy center. The Vegan Pumpkin Pie (HK$338, 7-inch), a much-loved seasonal treat especially during Thanksgiving, proves to be just as delicious without the use of dairy products. In lieu of the usual heavy cream and butter, The Cakery substitutes in the secret ingredient of silken tofu to re-create the smooth richness of the original pumpkin pie.

    Both the Vegan Apple Pie and Vegan Pumpkin Pie (both refined sugar free) will be available for purchase at The Cakery from 1 November till 31 December 2019.

     “It’s a pleasure to be a part of peoples’ most meaningful occasions and I truly love the spirit of Thanksgiving having grew up abroad. Our dedication to conscious living also gives me a sense of achievement — we’re actively making a difference to the way people consume.” says founder, Shirley Kwok. “

    <<ENDS>>

    The Cakery Shop Details

    Shop Address

    Lee Gardens 2

    Shop 124, 1/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong

    Opening Hours – 1000am – 730pm on Mon-Sat, 10am-7pm on Sun & PH

     

    Landmark Shop

    Shop 303, The Landmark, Central, Hong Kong

    Opening Hours – 1030am – 730pm on Mon-Sat, 11am-7pm on Sun & PH

     

    Contact Info – 2816-1838 or info@thecakeryhk.com 

    Website – http://www.thecakery.com/

    Facebook – https://www.facebook.com/thecakeryhk

    Instagram – @thecakeryhk #thecakeryhk

     

    About The Cakery

    The Cakery is a Hong Kong based bakery. We strive to help you live a healthier and fitter life. We want you to fulfill your sugar caving and have fun while doing it. We believe in “you are what you eat”. We took some of the healthiest ingredients, replaced refined sugar with natural sugars and increased the amount of good fats and proteins to improve the overall nutritional profile of desserts, so you can enjoy your favorite dessert guilt free. We offer a range of products that are organic, sugar-free, gluten-free and vegan-friendly. Each of our products has a balanced macros and is nutrient-rich so you get a whole lot of goodness in every bite. We produce food that loves you back!

    Our first pop-up shop was opened at The Landmark in April 2016, followed by the Pacific Place pop-up in August 2016 and back at another location at The Landmark in November 2016 for another pop-up. The first permanent shop of The Cakery was opened at Lee Gardens Two in February 2017 and the second shop was subsequently opened at The Landmark in April 2017.

     

    About KIRR (Keeping it Real and Raw)
    As an extension to The Cakery, an advocate on clean eating, KIRR (Keeping it real and raw) is here to build a safe and clean community and make a sustainable lifestyle more accessible to you and your family. At KIRR, you will find some of the best Eco-friendly products on the market, from ingredients, fashion to jewelry, home-ware and active-ware. We are a small platform with a massive mission of making the world a better place together with you.

     

  • GIANDO ITALIAN RESTAURANT 慶祝意籍總廚兼創辦人 GIANNI CAPRIOLI 來港15週年

    Read More

    餐廳推出全新六道菜15週年紀念餐單

    請到以下連結下載高解像度圖片:

    https://www.dropbox.com/sh/kntqtfkwr2a3u7q/AAAUH0EGeSV2zOXGrd_nZ7DLa?dl=0 

    《2019年10月28日,香港》Giando Italian Restaurant 誠邀食客一同慶祝意大利名廚Gianni Caprioli在港15週年(從2004年3月至今)。為紀念這特別的日子,大廚Gianni回顧過去15年許多扣人心弦的時光,推出期間限定的週年紀念時令餐單。

    位於灣仔星街一個寧靜的角落,Giando將大廚Gianni從遊歷世界和多姿多彩的生活累積而來的經驗融入其摩登意大利餐飲理念中。儘管餐單中經常出現傳統意大利廚房所不常見的食材,大廚Gianni堅持透過承傳自家族和祖國意大利的價值觀展現當地的傳統文化。Giando所選用的食材全部來自意大利最優秀的家族經營小農場、工藝師和酒莊。過去15年,Giando以自家製的意大利粉、出色的意大利飯、可持續的新鮮海鮮和多款美味甜品讓人津津樂道,一直是食客品嘗正宗意大利菜式的最佳地方。

    總廚兼創辦人Gianni Caprioli 15週年紀念餐單

    定價每位HK$898 + 10%,由大廚Gianni Caprioli主理的15週年紀念餐單集合了六道Giando多年來最受食客歡迎的時令菜式。從  Giando開幕起,餐廳一直堅持選用最優質的時令食材,當中包括來自意大利Grugliasco Agro T18 批發商的甜美水果和蔬菜,以及來自Bedizzole Fattoria Roberti農場的有機走地雞蛋。

    矚目的菜式包括豬臉頰卷香煎帶子,由意大利聞名的醃豬臉肉製作而成,配搭粟米蓉、意大利蜆和黑松露醬汁。為了展現Giando作為正宗意大利粉專家的地位,餐廳特別為食客帶來香濃的自家製雞蛋寬麵,以香蒜和橄欖油調味,並配搭海膽及烏魚子。主菜方面,食客可選舖上薄薄一層麵包碎的地中海海鱸魚柳配口味清新的羅馬花椰菜、橄欖及香橙汁,或是燻燒至完美的西冷牛扒燉洋蔥及香草汁。最後,大廚為大家安排了“Giandoiotto”雲尼拿榛子朱古力慕絲配榛子雪糕,為大餐寫下完美句點。

    Giando十五週年紀念特色餐單由即日起至12月31日限時供應。

     

    總廚兼創辦人Gianni 15週年特色餐單

    每位HK$898+10%

    Gamberi e Caponata di Melanzane e Peperoni su Cuore di Burrata

    大蝦紅椒燉茄子配布拉塔芝士

    Capesante al Guanciale, Crema di Mais e Tartufo Nero

    豬臉頰卷香煎帶子配粟米蓉、意大利蜆及黑松露片

    Gnocchetti di Patate su Fonduta e Tartufo Bianco

    自家製薯糰配熱溶芝士和鮮刨白松露

    Tagliolini ai Ricci di Mare

    自家製雞蛋寬麵配香蒜橄欖油、海膽及烏魚子

    Filetto di Branzino Impanato su Romanesco

    地中海海鱸魚柳配羅馬花椰菜、橄欖及香橙

    Tagliata di Manzo Cipolle e Erbe

    燒西冷牛扒配燉洋蔥及香草汁

    Giandoiotto

    雲尼拿榛子朱古力慕絲配榛子雪糕

     

    關於總廚兼創辦人Gianni Caprioli

    來自意大利Potenza的一個廚師家族,大廚Gianni於他哥哥的廚房中展開了自己的廚師生涯,同時於San Marino的酒店學校接受正規的訓練,磨練了製作自家製意大利粉和羅馬涅風格的烹飪技術。他曾於Riccione 的Grand Hotel des Bains跟隨大廚Gino實習,再到美國為著名餐飲集團Rex Group旗下設於洛杉磯、費城和華盛頓的餐廳管理並訓練團隊,為他贏得了作為專業餐飲顧問的聲譽。

     

    Gianni於1997年返回Riccione,與意大利另一位炙手可熱的大廚、Ristorante Azzurra的Gianfranco Vissani工作。他與意大利富豪和名人的緊密聯繫始於1998年,曾先後為當地多家高級渡假酒店烹調美食,當中包括Hotel Oberosler、Dolci Hotels及

    Castello di Montegridolfo等。2000年,他隻身到美國洛杉磯開設了著名餐廳Osteria Angelini,於那裡,他的烹飪天賦被意大利汽車Fiat的創辦人Gianni Agnelli發現,更獲邀成為他的私人廚師。

    現時,大廚Gianni於香港擁有三間意大利餐廳(Giando、Gia Trattoria Italiana及Fishsteria)及意大利進口食品商店 Mercato by Giando,另有三間分店及網上商店即將開幕。Gianni的所有業務均秉承他的烹飪理念:最好的美食必須選用簡單、新鮮和優質的食材,而它們的產地亦非常重要。以真誠和愛搜羅食材、烹調美食及招待每一位食客,是大廚Gianni日常工作的核心價值。

     

    《完》

    Giando Italian Restaurant

    地址:香港灣仔星街 9 號星域軒一座地下一號舖

    電話:+852 2511 8912

    網頁:http://www.giandorestaurant.com/

    Facebook: https://www.facebook.com/giandohk/

    Instagram: https://www.instagram.com/giandohk

     

    關於Giando Italian Restaurant and Bar

    Giando是摩登意大利料理的最佳演繹。 雖然餐廳的菜單經常出現傳統意大利廚房不常見的食材,但Giando亦秉承意大利正宗烹飪理念,向意大利源遠流長的傳統文化致敬。食材的質量是 Giando最重要的元素,主要來自意大利最優秀的精品酒莊、手工製食品生產商和小型家庭農場等。

     

  • ON 12-13 NOVEMBER, ROGANIC HONG KONG UNVEILS A SPECIAL MUSHROOM-THEMED TASTING MENU PRESENTED BY SIMON ROGAN, CHEFS OLI MARLOW AND ASHLEY SALMON

    Read More

    For high resolution images, please click HERE or download from below

    https://www.dropbox.com/sh/um7vpkjrohnd4x3/AACm6_5f1zcFO6fbHeFuLoVFa?dl=0

    <<24th October, 2019 – Hong Kong>> Located alongside Aulis, Simon Rogan’s ROGANIC HONG KONG presents a city-centric take on farm-to-table dining led by Executive Chef Oli Marlow and Head Chef Ashley Salmon. The menu highlights ingredients picked fresh from Hong Kong’s farms, adapting British flavours to the local palate in fun and offbeat ways. On 12 & 13 November, Roganic together with Simon Rogan will present a special menu themed on one of Simon Rogan’s all-time favourite ingredients, the versatile MUSHROOM.

    The antioxidant-rich mushroom is rising up as the latest superfood; a magic ingredient that encapsulates the earthy and comforting flavours of autumn. It’s no surprise that Simon Rogan’s career was born out of a love for nature and foraging for fresh produce since he was 17 years old. Back when he was doing an apprenticeship at the Rhinefield House Hotel in Hampshire, Simon would embark on mini-expeditions to find wild herbs and mushrooms in surrounding forests, fields and hedgerows. This led to his life-long interest in ingredients and seasonal produce, and the leading philosophy on which all of his restaurants are now built.

    With many of the mushrooms sourced locally from various farms in Hong Kong, the nutritional goodness of farm-to-table mushrooms remain intact and therefore lead to greater health benefits. Highlights of the 11-course menu priced at HK$980+10% per guest include the guest-favourite Truffle Pudding with warm croissant pastry layered with truffle custard, and homemade Mushroom & Miso Parker House Bread; as well as new exclusive mushroom creations such as Aerated Cep Cake with pickled shimeji and lovage; and Hong Kong Chicken with girolles and artichokes.

    The full mushroom menu, serving on 12 & 13 November only, is below:

    Special Mushroom Dinner Tasting Menu

    HK$980 + 10% per guest

     

    Chestnut Mushroom and Apple tart

    Lamb Confit Cep Tapioca

    Autumn Truffle pudding

    Baby gem, teriyaki, shimeji

    Mushroom Parker house bread

    Hen of the wood Mushroom, kohlrabi, sticky egg

    Scallop, sea urchin, Autumn Truffle

    Hong Kong local chicken, girolles, artichokes

    Caramelised miso, cep parfait

    Tunworth cheese, black trompette Mushroom, cherry

    Truffle, molasses, white chocolate

    “We are very excited to showcase this special Mushroom menu right from Course 1 to Course 11 as this is such a versatile ingredient which is vastly under-appreciated. We hope to showcase the best of it to all our guests in Hong Kong.” says Simon Rogan.

    For bookings of this special dinner, please visit HERE or at https://www.roganic.com.hk/collaboration.

    <<ENDS>>

    Restaurant Information

    Address: Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong.

    Email: reservations@roganic.com.hk

    Tel: +852-2817-8383

    Facebook Page – www.facebook.com/RoganicHongKong

    Instagram: @RoganicHongKong

    Capacity: 48 pax main dining room / 34 pax private dining rooms

     

    About Roganic Hong Kong:

    Roganic first opened in 2011 in Marylebone as a two-year pop-up, a sister restaurant to L’Enclume. Five years later, Roganic returned to London, bringing elements of L’Enclume, Simon Rogan’s two Michelin star restaurant in the Lake District. The team is comprised of the original Roganic line up, amongst other past and present employees of UMBEL Restaurant Group. Roganic runs alongside Aulis London, a development kitchen and eight-seat chef’s table which opened in Soho on 14th October 2017. Now, Roganic Hong Kong will continue on its success in London and have opened alongside AULIS Hong Kong since mid-February, 2019.

     

  • JIA GROUP旗下米芝蓮一星都爹利會館推出由新任總廚李文龍師傅主理的時令北海道大閘蟹餐單

    Read More

    如欲索取高解像照片,請到以下連結:

    https://www.dropbox.com/sh/802ah9j49umio34/AAA1Hu1GRXSHk81knKM9VEyUa?dl=0

    《2019年10月23日,香港》位於中環心臟地段的米芝蓮一星餐廳都爹利會館以供應正宗的廣東菜餚和充滿藝術感的室內裝潢見稱。今個秋季,餐廳的新任行政總廚李文龍師傅以當造的北海道大閘蟹炮製出美味的蟹粉名菜,令人期待。令人垂涎的大閘蟹以其鮮甜的肉質和香濃的蟹膏遠近馳名,而即日起,都爹利會館將會推出一系列期間限定的大閘蟹菜式以及由大廚精選的六道菜嘗味餐單,絕對不能錯過。

    全新大閘蟹單點菜式

    多得李師傅豐富的烹飪經驗,食客今季來到都爹利會館可以品嚐到一系列美味的的北海道大閘蟹菜式。限時供應的八道大閘蟹菜式包括深受食客歡迎的蟹粉小籠包(HK$88)、展現經典食材配對的蟹腿肉蟹粉金柱炒桂花(HK$488),以及能突顯大廚手藝的生拆蟹粉翡翠星斑卷(HK$388) 和蟹粉煎釀虎蝦皇(HK$348)等。

     

    隆重呈獻六道菜大閘蟹宴

    想一嘗最極致的大閘蟹體驗,食客可點選大廚精挑細選的六道菜大閘蟹嘗味餐單,每位價格為HK $ 1,688 + 10%。餐單集合了一系列讓驚喜的時令菜式,如黑山草羊燉關東遼參和清蒸北海道大閘蟹(七兩)等。對大閘蟹情有獨鍾的人士亦可以每隻HK$728的價錢追加七兩重的大閘蟹。傳統上,大閘蟹屬寒涼的食材,最適宜配搭暖胃的食品如薑及花雕酒等。因此,餐廳亦同時推出了定價每位HK$588+10%的黃酒美食配對。

    定價HK$1,688+10%的六道菜大閘蟹宴詳情如下:

     

    六道菜大閘蟹宴

    每位HK$1,688+10%

    美酒配對,每位另加+HK$588+10%

    都爹利蟹宴拼盤

    蟹粉小籠包、日本麻醬凍准山、蟹粉鍋巴

    ~

    清蒸北海道大閘蟹(七兩)

    ~

    黑山草羊燉關東遼參

    ~

    生拆蟹粉翡翠星斑卷

    ~

    生拆蟹腿肉糯米飯

    ~

    都爹利甜品碟

    《完》

     

    營業時間

    三樓 餐廳

    周一至周六

    午市:中午12時至下午3時(最後下單時間為下午2:30)

    晚市:晚上6時至11時(最後下單時間為晚上10:30)

     

    周日

    午市:中午12時至下午3時(最後下單時間為下午2:30)

    晚市:晚上6時至10時(最後下單時間為晚上9:30)

     

    四樓 會客廳

    周一至周四

    全日點心及小吃:中午12時至凌晨12時(最後下單時間為晚上11:00)

    酒吧:中午12時至凌晨12時(最後下單時間為晚上11:30)

     

    周五及周六

    全日點心及小吃:中午12時至凌晨1時(最後下單時間為晚上11:30)

    酒吧:中午12時至凌晨1時(最後下單時間為凌晨12:30)

     

    周日

    全日點心及小吃:中午12時至晚上11時(最後下單時間為晚上9:30)

    酒吧:中午12時至凌晨1時(最後下單時間為凌晨12:30)

     

    周六及周日早午餐

    中午12時至下午3時(最後下單時間為下午2:45)

     

    餐廳資料:

    地址:中環都爹利街一號上海灘三樓及四樓

    電話:+852 2525 9191

    電郵:info@duddells.co

    網頁:www.duddells.co

  • SIMON ROGAN’S AULIS DEVELOPMENT KITCHEN AND ROGANIC HONG KONG LAUNCH NEW SEASONAL MENUS

    Read More

    For high resolution images, please click HERE or download from below

    https://www.dropbox.com/sh/zhlss0uuasdoomv/AAAaRDq9W32GB9ZQSHZc2kBka?dl=0

    <<20th September 2019 – Hong Kong>> Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has won wide acclaim since its opening in late December last year. As summer comes to a close, Aulis development kitchen introduces a series of fresh and innovative creations to the ever-evolving tasting menu.

    The Aulis Hong Kong Experience

    Aulis Hong Kong invites guests to surrender their senses to the creativity of the chefs, who utilize the world’s most advanced kitchen equipment to create highly progressive dishes personalised to the tastes of only 12 guests at a time. The ever-evolving 10 course creative menu (with up to 15 course servings) offers guests the opportunity to immerse themselves in Rogan’s unique culinary vision first-hand, and is currently priced at HK$1,480+10% per guest, with an additional HK$680 + 10% for the wine pairing experience. There is also an option for non-alcoholic drinks pairing, priced at an additional HK$380+10%

    This season, some of the new starting dishes on the menu include Mackerel, Carrot, Marigold, a tartlet made from local baby Spanish mackerel, carrot puree, pickled apple and a garnish of marigold grown in on-site Evogro cabinets; and Crab, Chicken, Sea Herbs, a crispy chicken breast skin topped with English brown crab, mixed with brown crab meat mayonnaise, and a colourful garnish of sea herbs and tagette from a local edible flower supplier in the New Territories.

    Another delightful new addition is the Squid, Dashi, created with fresh local squid, pickled turnips, squid and dashi broth, and a garnish of seaweed. The resulting dish is topped with garlic and chili oil for a distinctly Asian spin. Scallop Pike Perch features a plump Hokkaido scallop that has been barbecued in its shell, served with smoked cod roe sauce and garnished with smoked pike perch roe from Petrossian, Paris. For the meat course, enjoy a stunning cut of Wagyu with black garlic, salted gooseberries, turnip and chamomile.

    This season, dessert includes four British inspired creations. Among the sweets, the new addition is Buttermilk, Cherry, Rosemary, a buttermilk and cherry custard with rosemary caramel, served with a beetroot and homemade Hibiscus kombucha syrup.

     

    Aulis Hong Kong New Seasonal Tasting Menu

    Mackerel, Carrot, Marigold

    Fermented Pear

    Crab, Chicken, Sea Herbs

    Truffle Pudding

    Mushroom Wholemeal, miso glaze

    Sea Urchin Custard, Our Caviar

    Hong Kong Pea

    Smoked Eel, Beetroot

    Squid, Dashi

    Raw Beef in Coal Oil, Pumpkin, Sunflower

    Grilled Salad with Westcombe Cheese

    Scallop Pike Perch

    Beef, Celeriac, Black Garlic

    Buttermilk, Cherry, Rosemary

    Stout, Molasses, Burnt Milk

    Battenberg

    Doughnut

     

    New Seasonal Menu and Dishes at Roganic Hong Kong

    Located alongside Aulis and making up the larger dining room, ROGANIC presents a more affordable city-centric take on farm-to-table dining from London. Equipped with an award-winning team of chefs, Roganic carries over elements of Simon Rogan’s two-Michelin-starred L’Enclume whilst adapting to the local palate in fun and offbeat ways.

    Simon Rogan’s team led by Head Chef Oli Marlow has created a series of innovative dishes that highlight ingredients picked fresh from local farms. Chef Marlow, who led the Roganic flagship in London to one Michelin stardom and its impressive four AA Rosettes rating in 2019, takes on the Hong Kong branch with a vision focused on Asian ingredients.

    New additions to the Roganic menu includes the Sweetcorn Tart, which features a tartlet made from spring roll pastry, smoked cod roe emulsion, sweetcorn that is barbecued and lightly pickled, and a topping of tagette and astina cress. Kombu & Aged Beef is a new take on the beef tartare, featuring kombu cracker, dry-aged sirloin tartare from the UK, Japanese white soy dressing with pickled kohlrabi, and nori crumb and emulsion garnish. A savoury interpretation of the traditional English bread and butter pudding, Berkswell Pudding is served with birch sap syrup and topped with aged Berkswell cheese.

    A delectable combination of flavours, Mackerel, Apple, Horseradish is local baby Spanish mackerel lightly cured in citrus and coriander seeds, dressed with oyster emulsion and pickled apple, and served with roasted mackerel bone broth, fresh apple and horseradish juice. Reflecting the chef’s dedicated towards sustainability, Chicken, Leek, Turnip uses the breast of a Hong Kong breed of chicken called “Three Yellow Chicken”, served alongside terrine and turnip puree. Also new to the menu is the Atlantic Black Cod, served with bio-dynamic cauliflower and black garlic. For dessert, tuck into the Apple Tart accompanied by woodruff ice cream, and the Roganic, the caramelised white chocolate and miso ice cream dessert set within a Roganic logo mould, and served with homemade pear compote.

    Indulge in the 10-course Full Tasting Menu (HK$980) for the full Roganic experience, or the 8-course Short Tasting Menu (HK$680), both with the option of wine pairings. The Set Business Lunch Menu is available on Tuesdays till Sundays, and is priced at HK$280 for three courses.

     

    Roganic Hong Kong Tasting Menu

    Sweetcorn Tart

    Berkswell Pudding

    Crab with Carrot

    Chicken Skin & Pickles

    Seaweed Custard & Pike Perch

    Kombu & Aged Beef

    Soda Bread & Cultured Butter

    Mackerel, Apple, Horseradish

    Dill Brined Cabbage, Teriyaki, Wasabi

    Codfish, Cauliflower, Smoked Sauce

    Chicken, Leek Turnip

    Aged Beef, Beetroot, Cabbage

    Earl Grey, Beetroot

    Stout, Molasses, Burnt Milk

    Apple Tart, Woodruff ice cream

    Battenberg Cake

    Doughnut

     

    Editor’s Note

    Simon Rogan is proud to announce that L’Enclume has reclaimed the number one spot in Good Food Guide, the annual guidebook to the 50 best restaurants, pubs and cafes across the United Kingdom. The Good Food Guide’s Consultant Editor, Elizabeth Carter said: “There was very strong competition among top scoring restaurants this year, but there was no ignoring the fact that L’Enclume is a really extraordinary restaurant… It dazzles; not with glitter-ball ritz and razzmatazz, but with the understated glow that comes from being indisputably world-class.”

    <<ENDS>>

     

    Restaurant Information

    Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong

    Email: reservations@aulis.com.hk

    Website: www.roganic.com.hk/aulis    

    Tel: +852-2817-8383

    Facebook Page – www.facebook.com/AulisHongKong

    Instagram: @AulisSimonRogan & @AulisHongKong

    Capacity: 12 pax only

     

    About Aulis Hong Kong

    Aulis provides a truly unique ‘behind the scenes’ experience of the fine dining institutions, L’Enclume and Roganic. Aulis is a multi-functional hi-tech space and creative hub that acts as a development kitchen utilised by chefs to explore new dishes and cooking techniques, but also an exclusive, intimate and interactive private dining room for guests. In Aulis, guests can have the first try of dishes before they arrive onto the menus in a unique preview to the chef’s innovative work. The Aulis experience is completely personalised, depending on the group size and involves a complete surrender to the creativity of the chefs. A surprise many of different plates is created using ingredients from Our Farm, and are dishes not previously served at the individual restaurants. The Aulis experience aims to expand the culinary horizons of guests, with sometimes challenging or out of the box dishes for certain palates, but it remains a truly uncompromising foodie experience. The space is named Aulis as a tribute to Aulis Lehtimaki, a Finnish chef and artist who was a key collaborator in the early days of Simon’s Michelin star restaurant L’Enclume, and the concept also exists in that restaurant.

     

    Aulis Hong Kong is Simon’s first overseas stand-alone dining destination in Asia with just 12 seats, acting as the creative hub for his Hong Kong team of chefs and offering diners the opportunity to immerse themselves in Rogan’s culinary vision first hand and be challenged to taste original and innovative dishes.

     

    Restaurant Information

    Address: Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong.

    Email: reservations@roganic.com.hk

    Tel: +852-2817-8383

    Facebook Page – www.facebook.com/RoganicHongKong

    Instagram: @RoganicHongKong

    Capacity: 48 pax main dining room / 34 pax private dining rooms

     

    About Roganic Hong Kong:

    Roganic first opened in 2011 in Marylebone as a two-year pop-up, a sister restaurant to L’Enclume. Five years later, Roganic returned to London, bringing elements of L’Enclume, Simon Rogan’s two Michelin star restaurant in the Lake District. The team is comprised of the original Roganic line up, amongst other past and present employees of UMBEL Restaurant Group. Roganic runs alongside Aulis London, a development kitchen and eight-seat chef’s table which opened in Soho on 14th October 2017. Now, Roganic Hong Kong will continue on its success in London and have opened alongside AULIS Hong Kong since mid-February, 2019.

     

  • LA RAMBLA BY CATALUNYA PRESENTS A MODERN SPANISH AFTERNOON TEA EXPERIENCE CURATED BY EXECUTIVE CHEF FERRAN TADEO

    Read More

    For high resolution images, please click HERE or download from below

    https://www.dropbox.com/sh/4uj9jcoqc06qi3f/AAB772369VPgJCMhbLHT7Xaua?dl=0

     

    <<8th August 2019 – Hong Kong>> Inspired by the culinary traditions of Catalunya, La Rambla launches its first Spanish afternoon tea set featuring sweet and savoury bites by Chef Ferran Tadeo. Available from 3pm till 5pm every day, the tea set is perfect to enjoy amongst La Rambla’s sleek interior or on the harbour-facing terrace during summer months. Spanish tapas-style delights are paired with freshly-brewed loose leaf tea from Plantation by teakha, a local craft tea company founded by teakha café.

    With each afternoon tea set priced at HK$480+10% for two, guests will first make their tea selection among six specially curated options such as Plantation by teakha’s Red Jade with Bergamot Peel, an organic red jade tea from Nantou province in Taiwan, mixed with dried bergamot peel. For a more classic afternoon tea, opt for the Plantation Breakfast, the Plantation’s interpretation of traditional breakfast tea with the unique twist of fruity red jade. The coffee option comes from La Rambla’s own sister café Elephant Grounds, the Elephant Grounds ‘OG’ Blend, consisting of specialty-grade Arabica beans from Papua New Guinea and Brazil, combined with the robust nature of the Supremo Colombian beans for extra body.

    At La Rambla, the afternoon tea set breaks from tradition in more ways than one. In addition to boasting a contemporary Spanish theme, savoury bites dominate the menu for an ideal afternoon treat. The set includes Chef Ferran’s famous signature Avocado Lobster, made with fine slices of fresh avocado wrapped around a lobster salad; Jamon Croquetas, Spanish croquettes filled with creamy béchamel and Iberico ham; Bocadillos, or Spanish-style sandwiches of ham and cheese, and roasted wagyu; and finally, The Rustic Perfect Egg, an indulgent bite of scrambled egg, caviar, black truffle and potato foam served in an egg shell. For dessert, dig into ‘Xurros’, or homemade churros with salted caramel, and an assortment of fine Spanish pastries to conclude the experience.

    Further upgrade your afternoon tea experience with La Rambla’s selection of wines available by the glass. The highly-rated wines on offer include Agusti Torello Mata Trepat 2015 “Rose” (HK$110), Agusti Torello Mata Brut Reserva 2015 (HK$110) and a bubbling glass of Krug Grande Cuvee (HK$390) champagne.

    To reserve a table for La Rambla’s newly launched Spanish afternoon tea experience, call +852 2661 1161 or e-mail reservations@larambla.hk.

     

    <<ENDS>>

     

    About La Rambla by Catalunya

    Spanning over 5,000 sq. ft. at ifc mall, the newly opened La Rambla by Catalunya delivers on its promise of serving authentic Spanish cuisine in a modern, sleek setting. With Hong Kong’s iconic harbour as the picture-perfect backdrop, Chef Ferran Tadeo takes centre stage with this ingredient-driven, Catalan-inspired menu. Following the Catalunya tradition, La Rambla’s menu includes a selection of traditional tapas and mains, together with modern interpretations of Spanish dishes. The menu is divided into three broad sections–a comprehensive tapas selection, a series of meat & fresh seafood dishes & a range of must-try paellas.

     

    La Rambla by Catalunya

    A: 3071-73 level 3, ifc mall, Central, Hong Kong

    T: +852 2661 1161

    E: reservations@larambla.hk

    W: www.larambla.hk

     

    Open Daily

    Lunch:                          Monday-Friday, 11:00am-3:00pm

    Afternoon tea:               Daily, 3:00pm-6:00pm

    Happy hour:                 Daily, 3:00pm-7:00pm

    Dinner:                         Sunday-Thursday, 6:00pm-10:30pm

    Friday –Saturday, 6:00pm-11:00pm

    Weekend Brunch:          Sunday, 12:00-3:00pm

  • LA RAMBLA BY CATALUNYA PRESENTS A MODERN SPANISH AFTERNOON TEA EXPERIENCE CURATED BY EXECUTIVE CHEF FERRAN TADEO

    Read More

    For high resolution images, please click HERE or download from below

    https://www.dropbox.com/sh/4uj9jcoqc06qi3f/AAB772369VPgJCMhbLHT7Xaua?dl=0 

    <<8th August 2019 – Hong Kong>> Inspired by the culinary traditions of Catalunya, La Rambla launches its first Spanish afternoon tea set featuring sweet and savoury bites by Chef Ferran Tadeo. Available from 3pm till 5pm every day, the tea set is perfect to enjoy amongst La Rambla’s sleek interior or on the harbour-facing terrace during summer months. Spanish tapas-style delights are paired with freshly-brewed loose leaf tea from Plantation by teakha, a local craft tea company founded by teakha café.

    With each afternoon tea set priced at HK$480+10% for two, guests will first make their tea selection among six specially curated options such as Plantation by teakha’s Red Jade with Bergamot Peel, an organic red jade tea from Nantou province in Taiwan, mixed with dried bergamot peel. For a more classic afternoon tea, opt for the Plantation Breakfast, the Plantation’s interpretation of traditional breakfast tea with the unique twist of fruity red jade. The coffee option comes from La Rambla’s own sister café Elephant Grounds, the Elephant Grounds ‘OG’ Blend, consisting of specialty-grade Arabica beans from Papua New Guinea and Brazil, combined with the robust nature of the Supremo Colombian beans for extra body.

    At La Rambla, the afternoon tea set breaks from tradition in more ways than one. In addition to boasting a contemporary Spanish theme, savoury bites dominate the menu for an ideal afternoon treat. The set includes Chef Ferran’s famous signature Avocado Lobster, made with fine slices of fresh avocado wrapped around a lobster salad; Jamon Croquetas, Spanish croquettes filled with creamy béchamel and Iberico ham; Bocadillos, or Spanish-style sandwiches of ham and cheese, and roasted wagyu; and finally, The Rustic Perfect Egg, an indulgent bite of scrambled egg, caviar, black truffle and potato foam served in an egg shell. For dessert, dig into ‘Xurros’, or homemade churros with salted caramel, and an assortment of fine Spanish pastries to conclude the experience.

    Further upgrade your afternoon tea experience with La Rambla’s selection of wines available by the glass. The highly-rated wines on offer include Agusti Torello Mata Trepat 2015 “Rose” (HK$110), Agusti Torello Mata Brut Reserva 2015 (HK$110) and a bubbling glass of Krug Grande Cuvee (HK$390) champagne.

    To reserve a table for La Rambla’s newly launched Spanish afternoon tea experience, call +852 2661 1161 or e-mail reservations@larambla.hk.

    <<ENDS>>

     

    About La Rambla by Catalunya

    Spanning over 5,000 sq. ft. at ifc mall, the newly opened La Rambla by Catalunya delivers on its promise of serving authentic Spanish cuisine in a modern, sleek setting. With Hong Kong’s iconic harbour as the picture-perfect backdrop, Chef Ferran Tadeo takes centre stage with this ingredient-driven, Catalan-inspired menu. Following the Catalunya tradition, La Rambla’s menu includes a selection of traditional tapas and mains, together with modern interpretations of Spanish dishes. The menu is divided into three broad sections–a comprehensive tapas selection, a series of meat & fresh seafood dishes & a range of must-try paellas.

     

    La Rambla by Catalunya

    A: 3071-73 level 3, ifc mall, Central, Hong Kong

    T: +852 2661 1161

    E: reservations@larambla.hk

    W: www.larambla.hk

     

    Open Daily

    Lunch:                          Monday-Friday, 11:00am-3:00pm

    Afternoon tea:               Daily, 3:00pm-6:00pm

    Happy hour:                 Daily, 3:00pm-7:00pm

    Dinner:                         Sunday-Thursday, 6:00pm-10:30pm

    Friday –Saturday, 6:00pm-11:00pm

    Weekend Brunch:          Sunday, 12:00-3:00pm

     

  • Hello world!

    Read More

    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!