Please click here to download high resolution images of Ming Pavilion

 <<24^th June 2025 – Hong Kong>> Ming Pavilion at Island Shangri-La is delighted to unveil a brand-new Sunday Dim Sum Brunch, a soulful celebration of Hokkien flavours, premium ingredients, and the comforting elegance of traditional Fujian cuisine. Available every Sunday, the new brunch menu invites guests to embark on a vibrant tasting journey that pays homage to the rich culinary heritage of Southern China.

Helmed by Head Chef Jack Lam, the brunch showcases over 20 dishes that blend time-honoured techniques with regional nuance, from delicately handcrafted all new dim sum items to bold Minnan-style signatures. Guests can select from three menu tiers — HK$488+10% per guest, HK$588+10% per guest, and HK$688+10% per guest — offering six, eight, or ten courses / dishes respectively, for a highly personalised, curated and satisfying brunch experience.

A Refined Take on Dim Sum and Minnan Traditions at Ming Pavilion

Dim sum takes centre stage with a showcase of handcrafted delicacies rooted in regional tradition and elevated by premium ingredients. Highlights include steamed fresh prawn dumplings with a bright pickled spicy yellow capsicum sauce, and pan-fried taro dumplings generously filled with minced pork and lobster. Vegetarian options are equally refined, such as the home-styled steamed dumpling with pumpkin, bamboo shoot, and matsutake mushroom, and the steamed dumpling with Agaricus Blazei, sugar pea, and spinach – earthy and nourishing. The Xiamen-style popiah, a soft and savoury Fujian snack, adds a burst of texture and flavour.

Rounding out the savoury offerings are cold starters including Yongchun aged vinegar jellyfish terrine, Qinghong rice wine-marinated razor clam, and chilled sweet & sour water bamboo strips with pomelo, all designed to refresh the palate and contrast the richness of the dim sum. Guests may also enjoy a choice of soups such as Xiapu Seaweed Soup with Pork Dumpling or a simmered tomato broth with matsutake mushroom and bamboo fungus, alongside regional signatures like stir-fried sea whelks with shiso leaves and tea-smoked crispy pigeon.

To complement the meal, seasonal greens are available with optional garnishes of garlic or crispy pork fat, alongside comforting staples like noodle with black and white sesame paste and pickled daikon, and Fujian-style rice with assorted seafood. The brunch concludes with traditional sweet treats such as sweet taro paste with soymilk pudding and Minnan peach gum and white fungus sweet soup, offering a gentle and nourishing end to the experience.

Guests can enhance their Dim Sum Sunday Brunch with an optional 2 hours free-flow beverage package priced at HK$198 per guest. The package includes a curated selection of premium teas by Tea Sommelier, Tiffany Chan — chrysanthemum, Mohong rose tea, and Laochong Shuixian — alongside SAICHO sparkling teas in Jasmine and Darjeeling varieties. For those seeking celebratory bubbles, the package also features sparkling prosecco from Zonin, Veneto, Italy, adding a touch of effervescence to the leisurely Sunday affair.

Ming Pavilion’s Sunday Dim Sum Brunch is now served every Sunday from 12:00pm to 3pm starting from 8^th June. For reservations,  please call +852 2820 8580, email mingpavilion.isl@shangri-la.com, or book via website at HERE.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

RESTAURANT ACCOLADES – MING PAVILION

Tatler Best 2025 – Tatler Best Recommended

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025 – Ming Pavilion

SCMP Top 100 Tables 2025 – Ming Pavilion

Tatler Dining Hong Kong – Best Restaurant Openings of 2024 – Ming Pavilion

請按此下載 LEELA高解像度照片

<<2025年6月23日 – 香港>> 榮獲米芝蓮推薦餐廳及《Tatler Best 2025》「香港20最佳餐廳」榮譽的 LEELA，是香港和澳門的現代印度美食目的地。餐廳主廚兼創辦人Manav Tuli特別推出印度皇家體驗餐單（每位HK$1,188+10%），與客人一起探索印度美食的全新篇章。客人可選配葡萄酒（另加HK$400）或Saicho氣泡茶（另加HK$260），享受城中前所未有的味覺體驗 — 每一道菜都充滿故事，讓客人品味被遺忘的歷史。

LEELA推出的皇家體驗餐單重現了印度古代王朝和宮廷中失傳的食譜—食譜經過精心研究，從莫臥兒王朝手稿到孔雀帝國典籍，世代傳承的烹飪智慧在此獲得創意詮釋。每一道菜式都以現代的精緻技藝呈現，如同一件烹飪考古學作品，將現代食客與帝王、醫者和武士的飲食儀式聯繫起來。

皇家體驗餐單：每道菜都承載著一段故事

Rasam魚臉頰肉湯

這道南印度湯品靈感源自古代馬杜賴皇家阿育吠陀醫師為治癒重病王子而精心調製的靈丹妙藥。湯品滋味濃郁，舒緩心靈，以羅望子、孜然和黑胡椒烹煮湯底，帶來溫暖身心的滋味。

Vataka 蟹肉扁豆餅

這款酥脆的扁豆餃子盛行於孔雀王朝（西元前322-185年），靈感源自耆那教和寺廟傳統。菜式經LEELA的重新演繹，向這款超越種姓和階級的戰士小吃致敬。

Shishranga Murg 六色香雞

這道莫臥兒菜餚出自17世紀的Nuskha-e-Shahjahani食譜，傳統上以乾果、肉和堅果為餡料，用芬芳的香料和藏紅花慢燉而成。LEELA將這道珍品重現客人眼前。

Aash-E Bawardi 牛肉咖喱配牛肉扁豆餃子

這道奢華的燉菜曾在沙賈汗的皇家廚房出現，以扁豆、穀物和肉烹煮而成。這道絲滑的菜餚散發著玫瑰水、藏紅花和小荳蔻的芬芳，是對波斯烹飪對印度影響的致敬。

Kola Urandai 羊肉丸子

以馬豆和扁豆製成的香料蛋白丸子，為桑加姆時代戰士和獵人的戰場營養主食。如今，它們被製成一口大小的羊肉丸子，象徵堅毅不屈的精神和烹飪耐力。

Qaliya Shirazi 波斯燉羊肉

這道波斯燉菜承載波斯數百年的廚藝智慧，經莫臥兒王朝改良，加入了印度香料和水果。這道充滿藏紅花風味的美食曾象徵著繁榮與喜慶，每一勺都是傳統的禮讚，醇厚溫暖中躍動著鮮明風味。

Aashsham Khichdi 大麥羊肉

這道濃郁的羊肉燴飯由肉和碎穀物製成，曾為孔雀王朝的士兵的料理，後來經過改良，用於皇家宴會。菜式溫暖滋補，味道濃郁。

Khaja 開心果奶油脆片

最後，客人可享用經典的蔬菜、新鮮出爐的印度烤餅和 Khaja (一款於孔雀王朝時期以酥油和糖漿製成的酥脆多層甜點) 為這頓大餐作結。

每道佳餚都是跨越時空與地域的橋樑，完美交融文化傳承、情感連結與廚藝創新。受到Salma Yusuf Husain等廚師和美食歷史學家的啟發，LEELA 團隊將食物視為記憶，將烹飪視為治愈，團隊將為客人講述每道菜品背後的故事，帶客人領略印度豐富美食遺產的創新復興之旅。

全新的皇家體驗餐單現已於LEELA推出。預訂座位，請按此瀏覽網站。

<<完>>

關於LEELA

坐落於銅鑼灣利園三期的 Leela 為全新的餐飲目的地，展示充滿活力且多樣化的印度美食，為印度傳統美食注入創新元素。受到印度教思想的「Leela」（意為神的神聖遊戲或行為；意指宇宙多樣且不斷變動幻化的戲耍）概念啟發，Leela 不僅是一間餐廳，亦是一個烹飪遊樂場。 於充滿遠見的總廚 Manav Tuli的領導下，Leela將現代印度美食與可持續發展、創意和美妙的風味交織在一起。不論是誘人的街頭小吃以至精緻芳香的咖喱，Leela的每道菜式都講述一個故事，帶領客人踏上一趟非凡印度美食之旅。

LEELA獎項和曾獲得的殊榮

Tatler Dining Asia 2025年 – 香港20最佳餐廳

OAD 2025 亞洲百大餐廳 – #239

《香港澳門米芝蓮指南2025》- 米芝蓮推薦餐廳

《香港澳門米芝蓮指南2024》- 米芝蓮推薦餐廳

《南華早報》「100強餐桌2024」- 最佳新餐廳

《南華早報》「100強餐桌2024」- 年度最佳廚師

《Harper’s Bazaar》「BAZAAR Taste Elite 2024 + 2025」榜單

《TATLER餐飲大獎》年度最佳廚師 – 2022年

《南華早報》年度最佳新星 – 2021年

LEELA聯絡資訊

地址：香港銅鑼灣新寧道1號利園三期301-310鋪

電話：+852 2882 5316

電郵：info@leela.hk

營業時間：

星期一至星期三 – 下午5時30分至晚上10時45分

星期四至星期日 – 中午12時至下午3時30分；下午5時30分至晚上10時45分

網頁：https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

Please click here to download LEELA’s high resolution images

<<18^th June 2025 – HONG KONG>> MICHELIN recommended and Tatler Best 2025’s Top 20 Restaurants of Hong Kong, LEELA, is Hong Kong and Macau’s modern Indian culinary destination, invites guests to discover a remarkable new chapter in Indian gastronomy with the launch of its Royal Experience Tasting Menu (HK$1,188+10% per person) by Chef / Founder Manav Tuli. With optional wine pairing (+HK$400) or Saicho sparkling tea pairing (+HK$260), this tasting experience is unlike anything the city has encountered – one where each dish is a story, every course a reclamation of forgotten history.

The Royal Experience Tasting Menu revives lost recipes from India’s ancient dynasties and royal courts – painstakingly researched from Persian manuscripts, Ayurvedic traditions, and oral lore. Presented with modern finesse, every plate is a piece of culinary archeology, linking present-day diners with the food rituals of emperors, healers and warriors.

INSIDE THE ROYAL EXPERIENCE TASTING MENU: EACH DISH, ITS STORY

• Rasam (Fish Cheek Soup)

A tangy, soul-soothing broth inspired by the healing elixir crafted by royal Ayurvedic physicians in ancient Madurai to revive a gravely ill prince. Tamarind, cumin, and black pepper form the warming base of this timeless comfort.

• Vataka (Crab & Lentil Cake)

Crispy lentil dumplings once enjoyed during the Mauryan Empire (322–185 BCE), inspired by Jain texts and temple traditions. LEELA’s version is a homage to the warrior’s snack that transcended caste and class.

• Shishranga Murg (Six-Colour Chicken)

A dazzling multi-layered Mughal dish from the 17th-century Nuskha-e-Shahjahani cookbook, traditionally stuffed with dried fruits, meats, and nuts, slow-braised in fragrant spices and saffron. A rare jewel, reborn.

• Aash-E Bawardi (Beef Curry with Beef & Lentil Dumpling)

A luxurious stew of lentils, grains, and meat, once simmered in the royal kitchens of Shah Jahan. Perfumed with rosewater, saffron, and cardamom, this velvety dish is a tribute to Persia’s culinary influence on India.

• Kola Urandai (Lamb Croquette)

Spiced protein balls of horse gram and lentils—a nutritional battlefield staple of Sangam-era warriors and hunters. Today, they are bite-sized lamb croquettes, a symbol of resilience and culinary endurance.

• Qaliya Shirazi (Persian Lamb Stew)

A golden-hued meat stew originating from Shiraz, adapted by the Mughal courts with Indian spices and fruits. This saffron-laced delicacy once symbolized prosperity and celebration.

• Aashsham Khichdi (Barley & Lamb Kedgeree)

A robust kedgeree of meat and cracked grains, once carried by Mauryan soldiers and later refined for royal banquets. Warming, sustaining, and deeply flavorful.

• Khaja (Pistachio Cream Crisps)

The meal concludes with classic tempered greens, fresh naan, and Khaja—a crisp, layered sweet from the Mauryan era made with ghee and sugar syrup.

This menu is the result of years of culinary research, emotional curiosity, and cultural preservation. Inspired by chefs and food historians like Salma Yusuf Husain, LEELA’s team treats food as memory, cooking as healing, and sharing as storytelling.

The new Royal Experience Tasting Menu has now started this week in the restaurant. For bookings, please visit website at HERE.

<<ENDS>>

ABOUT LEELA

Welcome to Leela, an extraordinary new dining destination where the vibrant flavours of India meet contemporary innovation. Derived from the Hindu concept of divine play, Leela is a culinary playground. Located inside Lee Garden Three and under the visionary leadership of Executive Chef Manav Tuli, Leela is on a mission to showcase the diverse regional cuisines of India in a way that blends tradition, creativity, and sustainability. From tantalizing street snacks to rich curries, each dish at Leela tells a story, inviting you to embark on a culinary journey like no other.

LEELA – RESTAURANT CURRENT AWARDS & PREVIOUS ACCOLADES

Tatler Best 2025 – Top 20 Restaurants of Hong Kong

Opinionated About Dining 2025 Top Restaurants of Asia – #239 (NEW)

MICHELIN Guide Hong Kong Macau 2024 + 2025 – Recommended Restaurant

A Foodie World – Best New Restaurant 2024

Best New Restaurant – SCMP Top 100 Tables 2024

Chef of the Year – SCMP Top 100 Tables 2024

Bazaar Elite Taste 2024 + 2025 – Harpers Bazaar Hong Kong

Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

CONTACT LEELA HONG KONG

Address: Shop 301-310, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong

Contact Number: +852 2882 5316

Email: info@leela.hk

Opening Hours

Monday – 5:30pm — 10:45pm

Tuesday — Sunday – 12pm — 3:30pm & 5:30pm — 10:45pm

Website: https://www.leela.hk

Instagram: @leela.hkg @chef_manav_tuli

CONTACT LEELA MACAU

Address: Seated Restaurants Zone, Gourmet Pavilion, Wynn Palace, Avenida da Nave, Desportiva, Cotai, Macau

Contact Number: +853 8889 3660

Email: info@leela.hk

Opening Hours – Daily 11am-11pm

Website: https://www.wynnresortsmacau.com/en/wynn-palace/dining/leela

Instagram: @leela.hkg @chef_manav_tuli

請按此連結下載高解像度圖片

<<2025年6月17日— 香港>> 香港瑰麗酒店欣喜地宣布，酒店旗下餐廳蝶苑 (The Butterfly Room) 榮獲全球權威法國餐廳指南《LA LISTE》頒發「2025年全球最佳下午茶大獎」。《La Liste》以其嚴謹的評選方式而聞名，該評選方法整合了來自全球數百家餐廳指南、美食評論家和顧客的評價，於不同烹飪領域評選出全球頂級餐廳名單。今年，蝶苑獲得卓越的成就，成為香港首間榮獲該大獎的餐廳。 於2022年，《La Liste》與 Cacao Barry聯手推出「世界最佳糕點店」，旨在表彰糕點在創新、工藝和創意方面的傑出成就。蝶苑憑藉其獨具匠心的擺盤藝術、臻於完美的服務，以及舒適雅緻的環境，為賓客締造非凡的下午茶體驗，因而享有盛譽。

蝶苑的招牌經典下午茶（每位港幣$568 + 10%）匯聚精緻時令鹹甜美點、手工三文治與鬆餅，並精心搭配匠心獨運的精緻蛋糕，為賓客呈獻一場集味覺與美學於一體的下午茶盛宴。下午茶菜單包括：

• 餐前小點：椰菜花意大利奶凍、法式青豆批
• 手指三文治：三文魚、熟火腿、蟹肉、雞蛋
• 甜點前奏：法式楓丹白露、火焰車厘子奶凍
• 新鮮烘焙：鬆餅、牛奶麵包
• 精美糕點：蜂蜜蜜桃、士多啤梨馬鞭草蛋糕、杏仁、千層酥
• 朱古力小點心
• 配法國瑪黑兄弟茶或咖啡

來自法國的香港瑰麗酒店餅房行政主廚 Jonathan Soukdeo 擁有超過15年入廚經驗，曾與多位國際糕點名廚共事，包括Sébastian Serveau、瑰麗酒店集團旗下Hôtel de Crillon的法國最佳工匠獎得主 Jérôme Chaucesse 和巴黎半島酒店世界盃甜點大賽冠軍得主 Julien Alvarez。他亦不斷提升技藝，並曾於 Cabosse d’Or Junior Competition 中奪冠。於香港瑰麗酒店，他不斷突破甜點的界限，將法國傳統與亞洲時令食材和現代藝術巧妙融合。在 2025年6月，Jonathan 更被榮獲香港英文權威雜誌 Hong Kong Tatler 旗下 Tatler Best 選為年度最佳糕點廚師。

這項殊榮不僅表彰了蝶苑的烹飪成就，也再次肯定了香港瑰麗酒店在全球奢華酒店及餐飲領域的領先地位。

查詢或預訂座位，請按此瀏覽網站。

<<完>>

關於蝶苑 (The Butterfly Room)

蝶苑 (The Butterfly Room) 環境舒適雅致，於全日不同時段提供別緻的餐點和飲品，讓您在享受各式品味早餐、高雅午餐、精緻甜點、細膩可口的下午茶和餐前小酌時增添一絲怡人的優雅。

關於餅房行政主廚JONATHAN SOUKDEO

來自法國的Jonathan Soukdeo曾與多位國際糕餅名廚共事，磨練出能夠因應各種場合製作出不同誘人甜品的技術，其共事過的主廚包括Sébastian Serveau；榮獲法國最佳工匠(Meilleur Ouvrier de France)殊榮、瑰麗酒店集團旗下Hôtel de Crillon 的主廚Jérôme Chaucesse；以及曾贏得世界酥餅廚師冠軍的The Peninsula Paris主廚Julien Alvarez。Jonathan卓越、高超和創意十足的作品，為他贏得了許多烹飪界的讚譽，包括在 Cabosse d’Or Junior 比賽中奪冠。憑藉其專業的知識，以及對創新甜點的熱情，主廚Jonathan為香港瑰麗酒店帶來獨一無二的精緻糕點。

關於香港瑰麗酒店

香港瑰麗酒店坐落於維多利亞港海濱，即尖沙咀梳士巴利道前新世界中心大廈的黃金地段。極致奢華的香港瑰麗酒店佔整棟摩天大廈中的 43 層，提供 413 間客房，勢必成為聞名世界的地標性建築。酒店提供11個餐飲及酒吧選擇，休閒設施包括瑰麗酒店原創的全面身心健康概念 Asaya。行政廊瑞閣 (Manor Club) 為賓客提供尊貴的禮遇服務，而品牌別具特色的府邸式風格會議及活動廳麗府 (The Pavilion)則可舉辦各類型企業活動、會議及社交宴會。此外，酒店還將提供 186 間奢華瑰麗府邸 (Rosewood Residences)，為長期入住的瑰麗賓客提供尊享體驗，包括獨立休閒酒吧、室內游泳池及健身中心和其一系列尊貴服務和設施。

Please click here to download high-resolution images

<<17 June 2025– Hong Kong>> Rosewood Hong Kong is proud to announce that The Butterfly Room has received the prestigious World’s Best Afternoon Tea Award 2025 from LA LISTE, sponsored by Palais des Thés, one of the world’s most trusted culinary guide and restaurant rankings. Recognised for its rigorous methodology that consolidates reviews from hundreds of guides, critics, and customer ratings worldwide, La Liste shines a spotlight on excellence across diverse culinary disciplines through its ranked listings and annual awards. Notably, this marks the first time a Hong Kong establishment has won a La Liste Afternoon Tea award.

Rosewood Hong Kong’s Executive Pastry Chef and currently Tatler Best 2025’s Pastry Chef of the Year, Jonathan Soukdeo attended the La Liste Pastry Garden Party in Paris on 16^th June to receive his award in person, a moment of meaningful recognition in front of the global pastry chef community and his international peers including Pierre Hermé, Mathieu Carlin, Julien Alvarez, Jimmy Mornet, Jerome Chaucesse, Sébastien Serveau, Yann Brys and more.

The La Liste Pastry Special Awards, launched in 2022, move beyond rankings to celebrate standout achievements in pastry innovation, craftsmanship, and creativity. The Butterfly Room has been recognised for delivering an exceptional afternoon tea experience characterised by artistic presentation, impeccable service, and a serene, design-forward setting overlooking Victoria Harbour.

The signature Classic Afternoon Tea (HK$568+10% per person) at The Butterfly Room is an ever-evolving multi-course journey that emphasises seasonal savouries and delicate confections, presented with refined attention to detail. The current menu features:

• Amuse Bouche: Cauliflower Panna Cotta, Green Pea Quiche Finger
• Sandwiches: Salmon, Butcher Ham, Crab, Egg
• Pre-Dessert: Fontainebleau, Custard Cherry Jubilee
• Freshly Baked Treats: House-made Scone and Milk Bread, served with preserves and cream
• Plated Desserts: Honey Peach, Strawberry Verbena, Apricot Almond, Mille Feuille
• Mignardise Chocolate Trolley: A rotating selection of hand-crafted chocolates
• Served with a curated tea pairing from Mariage Frères or freshly brewed coffee

Leading the pastry team is Executive Pastry Chef Jonathan Soukdeo, whose world-class credentials and creative vision have shaped The Butterfly Room into a sought-after destination for dessert connoisseurs. A native of France, Chef Jonathan trained under celebrated pastry masters including Chef Sébastian Serveau, Meilleur Ouvrier de France, Jérôme Chaucesse at Hôtel de Crillon, and World Pastry Champion Julien Alvarez at The Peninsula Paris. His inventive yet refined style has earned multiple accolades, including first place at the Cabosse d’Or Junior Competition. At Rosewood Hong Kong, he continues to push the boundaries of patisserie, blending French tradition with seasonal Asian ingredients and modern artistry.

This prestigious award not only celebrates the culinary achievements of The Butterfly Room but also reaffirms Rosewood Hong Kong’s position as a leader in global luxury hospitality and dining.

For reservations/bookings at The Butterfly Room, please book via our website HERE. 

<<ENDS>>

ABOUT THE BUTTERFLY ROOM

An elegant all-day lounge inside Rosewood Hong Kong versatile for lunches, coffee, afternoon tea and drinks. The glamorous afternoon tea is a modern progression of refined savoury bites, sandwiches and warm scones followed by artful pastries and delicate confections.

ABOUT EXECUTIVE PASTRY CHEF JONATHAN SOUKDEO

Hailing from France with a remarkable background training under some of the world’s finest pastry chefs. Chef Jonathan has honed his craft in tailoring sweet temptations for all occasions by working alongside some of the most respected names in the industry over the years, including Chef Sébastian Serveau, Meilleur Ouvrier de France Chef Jérôme Chaucesse at Hôtel de Crillon, A Rosewood Hotel, and Pastry World Champion Chef Julien Alvarez at The Peninsula Paris. Chef Jonathan’s exceptional, ingenious and inventive creations have earned him many accolades, including the winning title at the Cabosse d’Or Junior Competition. Chef Jonathan brings his expertise and passion for innovative desserts to elevate the patisserie experience at Rosewood Hong Kong.

ABOUT ROSEWOOD HONG KONG

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences, and social celebrations. The 186 luxury Rosewood Residences have been designed for residents electing short and longer-stay rentals, with a dedicated private club, along with special services and dedicated amenities.

For more information: rosewoodhotels.com/hongkong

Connect with us:  Facebook Instagram WeChat

@RosewoodHongKong #RosewoodHongKong

請按此下載 CHAAT高解像度照片

《2025年6月16日，香港》香港瑰麗酒店米芝蓮一星及黑珍珠一鑽印度餐廳 CHAAT 以其對印度街頭飲食文化的大膽演繹而聞名，並宣佈由6月起呈獻由主廚 Gaurav Kuthari 設計的全新菜單。一系列創新的菜餚展現印度美食的豐富多樣性，同時保留 CHAAT 的特色風味。

透過 CHAAT 的全新單點菜式探索印度飲食文化

由主廚 Gaurav主理的全新菜單將會標誌著 CHAAT 美食探索的新時代，將傳統風味與現代烹調技術完美融合，為客人帶來無與倫比的用餐體驗。由即日起，客人可以從單點菜單中點選以下多款創意美食：

• Samosa Tart 咖喱角撻 (HK$168)：以創意方式演繹備受喜愛的咖喱角，酥脆的酥皮包裹著香料馬鈴薯、豌豆、堅果和葡萄乾，為傳統與創新的完美結合。

• Kerala Lobster Curry 喀拉拉邦咖喱龍蝦 (HK$798)：新鮮波士頓龍蝦，以濃郁芬芳的喀拉拉邦風味咖喱烹調，佐以茴香、芥末和椰奶。這道奢華菜餚，令客人陶醉於南印度海岸的迷人風味。
• Goan Fish Curry 果阿咖喱魚 (HK$368)：智利鱸魚以椰奶咖喱烹調，佐以芥菜籽、咖喱葉和乾辣椒粉調味。這道菜式體現了葡萄牙美食對果阿美食的影響，並凸顯了該地區豐富的沿海資源。
• Rajasthani Banjara Gosht 拉賈斯坦邦烤羊頸肉 (HK$418)：慢煮紐西蘭羊頸肉，佐以香料和乳酪。這道拉賈斯坦邦傳統菜餚以酸爽開胃和香濃滑順的口感讓人驚艷。
• Angara Paneer Tikka 安加拉烤芝士 (HK$218)：自製茅屋芝士以栗子、杏子和青蘋果醃製，然後放入泥爐中烤製，散發出煙燻焦香。這道菜式的靈感源自「安加拉」（燒煤）烹飪法，賦予其獨特風味。

• Kasundi Lamb Chop 孟加拉辣番茄醬羊排 (HK$698)：紐西蘭羊排以孟加拉芥末醬、薑黃和蜂蜜醃製，烤至鮮嫩多汁，放上醃甜菜根和洋蔥，增加風味的層次感。
• Sunehri Grouper Tikka 香烤石斑 (HK$328)：來自澳洲的赤點石斑以芥末油、黃辣椒和葛拉姆馬薩拉醃製，然後在泥爐中烤至金黃。
• Kashmiri Walnut Pudding with Coconut Jaggery Ice Cream 喀什米爾核桃布丁佐椰子雪糕 (HK$118) — 靈感源自斯利那加一間擁有119年歷史的烘焙店。

素食菜餚也獨具特色，令人回味無窮的菜式包括Dal Dhaba黃豆黑扁豆咖喱 (HK$158) ，黑豆和鷹嘴豆以酥油烹製；Achari Baingan北印度茄子 (HK$158) 以多種醃製香料烹調而成，具有濃郁的辛辣味道；Burrata Corn Palak 布拉塔芝士粟米菠菜 (HK$218) 巧妙地將意大利布拉塔芝士與香辣菠菜和酥脆粟米完美融合，口感和味道同樣豐富；Kachumber Salad印度洋蔥青瓜沙律 (HK$98) 以青瓜、蕃茄和洋蔥製作，加入香料和檸檬汁調味，爽脆清新；而Bondi Raita 印度酸奶醬 (HK$78) 為清新的配菜，搭配任何菜式更錦上添花。 客人可選擇搭配創意印度烤餅，包括Cheese & Chilli Naan香辣芝士烤餅 (HK$148) 、加入鴨肉和鴨肝的Duck Keema Kulcha法式鴨肉餡餅 (HK$158)，以及輕盈酥脆的Pudina Laccha Paratha千層酥油餅 (HK$118) 配薄荷。

最後，品嚐時令甜點如Seasonal Kulfi時令印度雪糕 (HK$138)、清新的Watermelon Pomegranate Granita西瓜石榴沙冰 (HK$108)，以及招牌Chocolate Praline Naan朱古力果仁烤餅 (HK$128)，配以椰子雪糕和開心果。

瀏覽完整菜單請按此。

CHAAT於週二至週五供應全新午餐套餐菜單

CHAAT由週二至週五推出全新的五道菜午餐套餐菜單，每位價錢為HK$468+10%，為客人開啟一場探索印度多元美食傳統的旅程。

客人可從自選開胃菜式，包括Palak Patte Ke Chaat菠菜脆餅、Badami Chicken Tikka巴達米烤雞或Angara Paneer Tikka安加拉烤芝士 。主菜方面，客人可選擇令人垂涎欲滴的Old Delhi Butter Chicken印度牛油咖喱雞、風味濃郁的Rajasthani Banjara Gosht拉賈斯坦邦班加拉烤雞或素食Burrata Corn Palak布拉塔芝士粟米菠菜。

客人可享用新鮮出爐的印度烤餅及自選配菜一份，並可選擇享用 Kashmiri Walnut Pudding with Coconut Jaggery Ice Cream 喀什米爾核桃布丁佐椰子雪糕或Seasonal Kulfi時令印度雪糕 ，為用餐體驗畫上圓滿句號。客人更可升級套餐，品嚐主菜 Tandoori Wagyu Beef Cheek 香烤和牛面頰 (+HK$108)、Goan Fish Curry果阿咖喱魚 (+HK$88)，以及配菜Prawn Pulao大蝦抓飯 (+HK$98)  和Cheese & Chilli Naan香辣芝士烤餅 (+HK$48)。瀏覽完整午餐套餐菜單請按此。

查詢和預訂，請瀏覽網頁與 Chaat 聯絡。

《完》

關於 CHAAT

「CHAAT」是印度文「舔」的意思，顧名思意餐廳致力為食客展現來自印度不同地區的特色美食，讓賓客不期然將碟上最後一點食物都吃進肚子裏。米芝蓮一星印度餐廳CHAAT重新演繹了團隊們最愛的印度傳統街頭小食，如窩心的自家製印度芝士和Pav Bhaji咖喱雜菜配牛奶麵包等。CHAAT設有三部特製tandoor烤爐，其色彩繽紛的菜式向印度中部各州、孟買海岸、北部旁遮普 (Punjab) 和南部喀拉拉邦 (Kerala)等多樣化的烹飪特色致敬。CHAAT 愉悅的用餐環境將印度市集備受推崇的社交景象呈現眼前，讓家人、摯友和新相識的朋友輕鬆地聚在一起，共享美食和說不盡的話題。

CHAAT 餐廳獎項

• 南華早報 – 明日之星- 2021年
• Tatler Dining by Hong Kong Tatler – 香港20間最佳餐廳 – 2022年及2023年
• Tatler Dining by Hong Kong Tatler – 年度最佳主廚- 2022年
• 香港澳門米芝蓮指南2022年至2025年 – 米芝蓮一星
• 亞洲50最佳餐廳 – #96 – 2022年
• 南華早報 – 最佳服務 – 2022年
• 南華早報 – Top 100 Tables – 2021 年至2025年
• 黑珍珠餐廳指南2023 – 2025 – 一鑽餐廳
• Opinionated About Dining Asia – #77 – 2025年
• Harpers Bazaar Hong Kong – Bazaar Taste Elite 20 of Hong Kong 2024 + 2025
• Travel & Leisure Asia 2023 + 2024 – Top Restaurants & Bars of Hong Kong
• Tatler Best 2025 – Tatler Best Recommended

餐廳聯絡 – CHAAT

地址：香港九龍尖沙咀梳士巴利道 18 號香港瑰麗酒店 5 樓

電話：+852 5239 9220

電郵：Hongkong.CHAAT@rosewoodhotels.com

網頁：www.CHAAT.hk

Facebook：https://www.facebook.com/CHAAT-114061496658608

Instagram： @ChaatHongKong

八位本地名廚為Gaggenau Culinary Artisan Series 2025打開序幕
烹飪大師班教授如何運用 Gaggenau先進廚房家電設備烹調星級美食

請按此下載高解像度圖片

<<2025年6月13日——香港>> 自1683年起領導業界、由Kitchen Infinity代理的德國頂級廚房家電品牌 Gaggenau ，現與城中多位米芝蓮餐廳知名主廚攜手推出新一屆Gaggenau Culinary Artisan Series – 「卓越廚藝匠心傳承」系列。於5月至12月期間，星級主廚將於全新開幕的 KI CLUB——坐落於銅鑼灣，擁有Secret Garden的私人空間，共同舉辦一系列星級烹飪大師班，為參與貴賓帶來獨一無二的烹飪與美食之旅。

Gaggenau Culinary Artisan Series 以「Farm-to-Table」為主題，探索自然與美食的融合。其Secret Garden 栽種了多種植物與草本植物，賓客可親自從豐饒的花園中採摘有機可食用花卉與原生種植物，向大自然致敬，親身體驗「Farm-to-Table」的樂趣。每位星級主廚將在烹飪大師班中展現其精湛技藝，運用新鮮採摘的香草、原生種蔬菜及精緻食用花，創作出一道道向大自然致敬的佳餚，完美詮釋自然與美食的融合之美。

從 Ricardo Chaneton 的拉丁美洲風味菜式、Agustin Balbi 的西班牙與日本融合料理、Antimo Merone 的經典意大利佳餚、黃隆滔的創新粵菜；到 Gaurav Kuthari 的印度香料珍饈、Loic Portalier 的法國風土料理哲學、劉震的精緻寧波菜，以及 Adam Catterall 前瞻性的現代英國烹飪藝術——八位名廚將以精湛的廚藝，結合 Gaggenau 精準卓越的廚房家電設備，將 KI CLUB Secret Garden 的天然珍饌轉化為一道道充滿詩意的美食佳作。

主廚將親自指導賓客製作兩道精緻佳餚，同時賓客還可參與圍繞「食用花卉的藝術」、「精湛烹飪技術」以及「季節性菜單設計」等主題的烹飪探索之旅。在這場饒富深意的體驗中，土壤的恩賜、廚藝的匠心與鋼鐵的精準完美交融，共同讚頌大自然的短暫之美與手工技藝的永恆價值。

Gaggenau Culinary Artisan Series 2025簡介

今年的 Gaggenau Culinary Artisan Series 將由八位知名米其林星級餐廳的頂尖主廚領銜，包括：

• Agustin Balbi – 米芝蓮一星餐廳 Ando 主廚，榮獲亞洲50最佳餐廳第41位及黑珍珠餐廳指南一鑽榮譽（西班牙與日本融合料理）
• Ricardo Chaneton – 米芝蓮一星餐廳 Mono 主廚，榮獲亞洲50最佳餐廳第24位（拉丁美洲風味）
• Antimo Maria Merone – 米芝蓮一星餐廳 Estro 主廚，榮獲亞洲50最佳餐廳第32位及黑珍珠餐廳指南一鑽榮譽（現代意大利料理）
• 黃隆滔 – 米芝蓮三星富臨飯店主廚（創新粵菜）
• Gaurav Kuthari – 米芝蓮一星及黑珍珠餐廳指南一鑽餐廳 Chaat 主廚（現代印度香料料理）
• Loic Portalier – 米芝蓮一星餐廳 Louise 主廚（經典法國料理）
• 劉震 – 米芝蓮一星及黑珍珠餐廳指南一鑽餐廳甬府主廚（精緻寧波菜）
• Adam Catterall – 米芝蓮一星及米芝蓮綠星餐廳 Roganic Hong Kong 主廚（前瞻性的現代英國料理）

Gaggenau 匯聚如此卓越的主廚陣容，勢必為大家揭開香港最受歡迎餐廳菜餚背後的精妙秘密，為美食愛好者帶來升級版的家庭烹飪體驗。KI CLUB糅合傳統與創新，提供令人難忘的廚房體驗，激發無限的烹飪創意與熱情。這個雅致的私人空間內配備最先進的 Gaggenau 電器，打造出最理想的體驗空間，既適合烹飪探索，又是私人用餐體驗的絕佳場地。

烹飪大師班僅對 KI CLUB 特選尊貴會員開放，為尊貴會員帶來無與倫比的烹飪藝術體驗。KI CLUB 為會員開啟通往奢華體驗世界的大門，並提供參與未來 Gaggenau Culinary Artisan Series活動的獨家機會。 如需了解會員專屬禮遇，並成為香港美食鑑賞家，請電郵至 kiclub@kih.com.hk 聯繫 KI CLUB團隊，或瀏覽 https://www.kih.com.hk。

Gaggenau Culinary Artisan Series 2025星級主廚簡介

AGUSTIN FERRANDO BALBI – ANDŌ 行政總廚兼創辦人

出生於西班牙和意大利的家庭，阿根廷籍廚師 Agustin Ferrando Balbi 對美食的熱愛始於祖母的餐桌。他於米芝蓮餐廳 Zurriola、Nihonryori Ryugin 和Cuisine Michel Troisgros磨練手藝。ANDŌ是他的第一家獨立餐廳，Andō的現代嘗味菜單破格嶄新，Agustin 將他的廚藝歷程翻譯成餐盤上的美饌，展現他的日本烹飪手藝，同時歌頌家鄉意大利和西班牙的美食文化。Andō自 2021 年起一直獲得一星米芝蓮殊榮，獲得「黑珍珠餐廳指南」一鑽評級，以及於「亞洲50最佳餐廳」中排名第41位。

黃隆滔 – 富臨飯店行政總廚

米芝蓮三星高級粵菜餐廳富臨飯店的行政總廚黃隆滔，是「鮑魚大王」楊貫一的入室弟子，招牌的「阿一鮑魚」，享譽全球，黃師傅於 1992 年加入富臨飯店的團隊，在中餐行業工作逾 30 多年。

ANTIMO MARIA MERONE – ESTRO主廚兼創辦人

意大利主廚Antimo Maria Merone為改寫意大利烹飪傳統的先鋒廚師之一。Estro通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單從Antimo的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro將全球視野帶入地區美食當中，突顯Antimo的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性。

劉震 – 甬府行政總廚

劉震28年前畢業於中國烹飪職業學院。師從甬府創始人翁先生廿餘年。家鄉寧波深厚的歷史文化和豐富的漁業，讓他對寧波美食有著獨特的理解和深厚的熱愛。他現在掌舵香港甬府，通過他對本地食材和寧波風味的大膽詮釋，為餐廳贏得了米芝蓮一星殊榮。

RICARDO CHANETON – MONO 主廚兼創辦人

Ricardo Chaneton 是委內瑞拉的五語本地人，他在混合了歐洲和南美烹飪的環境中長大。他於西班牙 Denia 的三星米芝蓮餐廳 Quique Dacosta開始工作生涯，開展高級餐飲世界的旅程。後來，Ricardo 加入米芝蓮三星餐廳 Mirazur，他在 Mauro Colagreco 的指導下接受了 7 年的培訓。Ricardo 曾擔任港島香格里拉酒店法國餐廳 Petrus 的行政總廚。在 MONO，Ricardo 將他在世界三星米芝蓮星級廚房中獲得的現代法國菜烹調培訓，與他的個性相結合，推出了以時令食材為中心的單一嚐味菜單。

GAURAV KUTHARI – CHAAT 主廚

擁有逾15年豐富烹飪經驗的Gaurav Kuthari 為香港瑰麗酒店旗下榮獲米芝蓮一星及黑珍珠餐廳指南一鑽榮譽的印度餐廳CHAAT之主廚。Gaurav曾於印度新德里著名的India Habitat Centre、Le Meridien酒店的印度餐廳Monsoon和Pakwan及The Trident in Mumbai磨練廚藝，將印度地方風味與創意融合。2020年，Gaurav於香港瑰麗酒店的CHAAT擔任副主廚，為餐廳蟬聯米芝蓮一星殊榮。

LOIC PORTALIER –  LOUISE行政主廚

富有遠見及具備國際餐飲視野的行政主廚Loïc Portalier堅信熱情好客對於締造難忘用餐體驗的重要性，並始終保持對烹飪技藝及品質的不懈追求和創新精神。擁有豐富烹飪經驗的大廚Loïc先後於多間米芝蓮星級餐廳工作，擁有多元的烹飪背景及豐富的專業知識，曾於米芝蓮三星餐廳Epicure at Le Bristol Paris及Belon工作，為他的烹飪旅途開啟了全新視野。Loïc出任Louise及La Terrace by Louise的行政主廚，為傳承「時刻展現真誠及卓越待客之道」的服務理念，Loïc為客人量身訂製餐飲體驗，讓每位客人都有賓至如歸的感覺。

ADAM CATTERALL – ROGANIC HONG KONG主廚

主廚Adam Catterall擁有超過15年的工作經驗，其豐富的烹飪及設計相關的工作經驗為他的出品注入無窮的創造力。他曾於世界著名餐廳工作，如墨爾本的Vue de Monde、倫敦的Aubaine和曼徹斯特 2 AA-Rosette的The Lowry Hotel Restaurant & Bar。2019年，Adam加入了Simon Rogan屢獲殊榮的Roganic Hong Kong和 Aulis Hong Kong的廚師團隊，延續其主廚的烹飪之旅，展示了他對創新美食的才華和熱情。

<<完>>

GAGGENAU烹飪大師班地址
KI CLUB – 銅鑼灣開平道 1 號 Cubus 27樓

關於 GAGGENAU

Gaggenau 是頂尖廚房家電的製造商，被公認為設計與創新科技的先驅。自 1683 年成立以來，Gaggenau 憑藉全球領先的頂尖廚電產品，徹底重塑了現代家用廚房的格局。作為行業創新的引領者，Gaggenau 多次開創先河，包括推出全球首個嵌入式焗爐、玻璃陶瓷爐頭，以及首個熱解自潔系統。Gaggenau 的成功源於尖端技術、卓越的設計美學與高效能設備的完美結合。

自 1995 年起，Gaggenau 成為慕尼黑 BSH Hausgeräte GmbH 的子公司，並在全球 50 多個國家設有銷售網絡，在各主要城市設立 22 間品牌旗艦店，為世界各地的廚藝愛好者提供無與倫比的體驗與靈感。

The difference is Gaggenau.

Gaggenau Studio地址

銅鑼灣禮頓道103號力寶禮頓大廈地下B鋪

關於 Kitchen Infinity Corp.

Kitchen Infinity Corp. (Kitchen Infinity) 是一家專注於頂級廚房電器及廚櫃的領先企業。由企業家 Sandra Wong 於 1987 年創立，公司致力於推廣歐洲優質生活品味與精緻烹飪藝術。憑藉技術卓越、功能完善、並樹立設計美學標準的產品，Kitchen Infinity 成為亞洲廚房業界最具遠見的潮流領袖。

公司代理多個歐洲知名品牌，包括德國頂級廚房家電品牌 Gaggenau—以其前衛設計與卓越科技享譽全球，以及全球歷史最悠久、最具聲望的廚房品牌 Poggenpohl。如今，Kitchen Infinity 更引入享負盛名的意大利品牌 Molteni&C，這一品牌以其永恆優雅的設計與精湛工藝傳承而聞名，進一步豐富了其頂級品牌組合，彰顯奢華生活的極致魅力。

Kitchen Infinity 以卓越的品質和非凡的聲譽廣受業界及客戶信賴，其產品深受地產發展商、室內設計師、建築師及終端用戶青睞。無論是在工藝、專業技術、項目管理，還是客戶服務方面，Kitchen Infinity 均為業界樹立了標杆，成就無可比擬的行業地位。

網頁：www.kih.com.hk

Facebook: www.facebook.com/Kih.gaggenau.distributor.HK

Instagram: www.instagram.com/kitchen.infinity

YouTube Channel: https://bit.ly/3jCWGJ2

CRAFTING A LEGACY OF CULINARY EXCELLENCE

Gaggenau Culinary Artisan Series 2025 kicks off with eight chefs utilising Gaggenau’s state-of-the-art kitchen appliances for exclusive culinary masterclasses

Please click here to download official high-resolution images

<<12^th June 2025 – Hong Kong>> Kitchen Infinity’s Gaggenau, the leading German luxury brand for professional-grade home appliances since 1683, has joined forces with the city’s top chefs from only MICHELIN-starred restaurants to launch the fourth edition of its Culinary Artisan Series: “Crafting A Legacy Of Culinary Excellence”. Together, they will lead a series of exclusive cooking masterclasses at the exclusive KI CLUB, a newly opened private chamber, featuring a secret garden, Causeway Bay from May to December 2025.

Embracing the theme of Farm-to-Table, the KI CLUB Secret Garden is a vibrant urban sanctuary that nurtures a diverse array of plants and herbs – a privilege reserved for KI CLUB artisans. The experience begins with a hands-on session where guests can harvest organic edible flowers and heirloom plants from the bountiful garden, an act that pays tribute to nature’s purity. Each talented chef will then showcase their expertise in an exclusive masterclass by transforming freshly picked herbs, heirloom vegetables, and delicate edible blooms into dishes that celebrate the abundance of nature.

From Ricardo Chaneton’s Latin American elegance, Agustin Balbi’s Spanish x Japanese cuisine, Antimo Merone’s Italian rigour, Adam Wong’s Cantonese innovation; to Gaurav Kuthari’s Indian spice mastery, Loic Portalier’s French terroir philosophy, Liu Zhen’s refined Ningbo-Cantonese storytelling, and Adam Catterall’s progressive modern British techniques – together, they transform the garden’s seasonal treasures into edible poetry, pairing Gaggenau’s precision tools with their unrivaled creativity.

Guests will be instructed to the masterful creation of two delectable dishes by each chef, along with an educational culinary journey that explores themes such as “The Art of Edible Flowers”, “Precision Techniques”, and “Seasonal Menus”. Soil, skill, and steel converge to honour nature’s transient beauty and humanity’s enduring craft.

Introducing Cultivating Culinary Legacies – Gaggenau Culinary Artisan Series 2025

In the Cultivating Culinary Legacies – Gaggenau Culinary Artisan Series 2025, eight acclaimed chefs from award-winning MICHELIN-starred restaurants will take the lead:

• Agustin Balbi – One MICHELIN-starred Ando and #41 on Asia’s 50 Best Restaurants (Spanish x Japanese)
• Ricardo Chaneton – One MICHELIN-starred Mono and #24 on Asia’s 50 Best Restaurants (Latin American)
• Antimo Maria Merone – One MICHELIN-starred Estro and #32 on Asia’s 50 Best Restaurants (modern Italian)
• Adam Wong – Three MICHELIN-starred Forum (Chinese – Cantonese)
• Gaurav Kuthari – One MICHELIN-starred Chaat (modern Indian)
• Loic Portalier – One MICHELIN-starred Louise (French)
• Liu Zhen – One MICHELIN-starred Yong Fu (Chinese – Ningbo)
• Adam Catterall – One MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong (modern British)

KI CLUB provides an unforgettable kitchen experience that spurs creativity and ignites passion. Equipped with state-of-the-art Gaggenau appliances, the modern space serves as the perfect setting for both culinary creations and exclusive private dining experiences. These exclusive masterclasses are reserved solely for a select group of esteemed KI CLUB members, offering unparalleled access to culinary artistry. For those inspired to elevate your gastronomic journey, membership at KI CLUB opens the door to a world of luxury experiences, including future Gaggenau Culinary Artisan events.

To explore membership privileges and secure your place among Hong Kong’s discerning epicureans, contact KI CLUB Membership Team at kiclub@kih.com.hk or visit https://www.kih.com.hk

INTRODUCING THE CHEFS FOR GAGGENAU CULINARY ARTISAN 2025

AGUSTIN FERRANDO BALBI – CHEF / FOUNDER, ANDO

Argentinian Chef Agustin Ferrando Balbi, born into a Spanish and Italian family, draws inspiration from his grandmother’s table. He trained at top Michelin-starred restaurants like Zurriola, Nihonryori Ryugin, and Cuisine Michel Troisgros. Andō showcases modern tasting menus that reflect his unconventional culinary journey, blending ancestral influences with innovative techniques. Andō has maintained a Michelin star since 2021, earned One Diamond in the Black Pearl Restaurant Guide, and is ranked 41st in Asia’s 50 Best Restaurants 2025.

ADAM WONG – EXECUTIVE CHEF, FORUM RESTAURANT

Adam Wong serves as the executive chef of Forum Restaurant, a prestigious three MICHELIN-starred fine dining Cantonese restaurant situated in Causeway Bay. The apprentice of Master Chef Yeung Koon-yat, also known as the ‘King of Abalone,’ Wong acquired culinary expertise, particularly in crafting the renowned Ah Yat Abalone. With over three decades of experience in the Chinese cuisine industry, Wong joined the Forum Restaurant team in 1992.

ANTIMO MARIA MERONE – CHEF / FOUNDER, ESTRO

A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.

LIU ZHEN – EXECUTIVE CHEF, YONG FU

Zhen Liu, a graduate of the Chinese Culinary Professional College 28 years ago, apprenticed with the founder of Yong Fu, Mr. Weng, for over 20 years. Hailing from Ningbo, known for its rich historical culture and abundant fishery resources, Zhen possesses a profound appreciation for Ningbo cuisine. As the head chef at Yong Fu Hong Kong, he skillfully combines local ingredients with authentic Ningbo flavors, earning the restaurant a prestigious MICHELIN star.

RICARDO CHANETON – CHEF / FOUNDER, MONO

A multilingual Venezuelan, Ricardo Chaneton’s culinary journey began at renowned establishments like Quique Dacosta and Mirazur. As former Executive Chef at Petrus, Island Shangri-La Hong Kong, and currently leading at one MICHELIN-starred MONO, Ricardo blends his modern French training with personal touches in a singular seasonal tasting menu.

GAURAV KUTHARI – CHEF DE CUISINE, CHAAT

With over 15 years of experience, Gaurav Kuthari is the Chef de Cuisine at CHAAT in Rosewood Hong Kong, holding one MICHELIN star and a One Diamond from the Black Pearl Restaurant Guide. With a background from India Habitat Centre in New Delhi and experience at Le Meridien and The Trident in Mumbai, Gaurav blends regional Indian flavors with creativity. Since joining as Sous Chef in 2020, he has been instrumental in CHAAT’s success, securing and maintaining its coveted MICHELIN star.

LOIC PORTALIER – EXECUTIVE CHEF, LOUISE

Visionary French chef Loic Portalier, known for his innovative culinary approach and commitment to genuine hospitality, has a diverse background that includes positions at esteemed MICHELIN-starred restaurants worldwide. With experience at top establishments like Epicure at Le Bristol Paris and Belon in Hong Kong, Loic brings a fresh perspective to his role as Executive Chef at Louise and La Terrace by Louise. His contemporary dishes reflect a blend of technical skill and a warm, welcoming atmosphere.

ADAM CATTERALL – HEAD CHEF, ROGANIC HONG KONG

Adam Catterall brings 15+ years of culinary experience and a blend of art and design expertise to his role as Head Chef at Simon Rogan’s team in Roganic Hong Kong and Aulis Hong Kong. With notable stints at Vue de Monde, Aubaine, and The Lowry Hotel Restaurant & Bar, Chef Adam infuses creativity and precision into his dishes, drawing on global culinary influences. His keen eye for detail and passion for aesthetics have been key in his progression from Sous Chef to Head Chef, solidifying his dedication to culinary excellence and innovation.

<<ENDS>>

Gaggenau Cooking Masterclass Location

KI CLUB

Address: 27/F, Cubus, 1 Hoi Ping Road, Causeway Bay

About Gaggenau

Gaggenau is a German high-quality home appliances brand and acknowledged as an innovation leader in design and technology. The company, with a history dating back to 1683, has revolutionized the domestic kitchen with its internationally acclaimed products. Gaggenau’s success is founded on technological innovation and a clear design language combined with high functionality. As pioneer of the kitchen appliance sector, Gaggenau has achieved numerous ‘firsts’ in the industry including the world’s first built-in oven, glass ceramic cooktop, domestic combi steam oven and pyrolytic self-cleaning system. Gaggenau has been a subsidiary of BSH Hausgeräte GmbH in Munich since 1995 and is currently represented in more than 50 countries with 22 flagship showrooms in major cities around the world.

The difference is Gaggenau.

Gaggenau Studio Location

Address: Shop B, G/F, Lippo Leighton Tower, 103 Leighton Road, Causeway Bay

About Kitchen Infinity Corp.

Kitchen Infinity Corp. (Kitchen Infinity) is Asia’s premier authority in luxury kitchen design, founded in 1987 by visionary entrepreneur Mrs. Sandra Wong to bridge European craftsmanship with Asian culinary sophistication. For over three decades, KI has meticulously curated the world’s most exceptional kitchen brands, including Gaggenau – the German pioneer of avant-garde appliance design, and Poggenpohl – the world’s oldest and most prestigious kitchen brand. The portfolio now welcomes Molteni&C, the celebrated Italian master of timeless elegance and artisanal heritage.

Renowned for blending technical mastery, functional innovation, and uncompromising aesthetics, Kitchen Infinity has cultivated enduring partnerships with elite property developers, Michelin-starred chefs, award-winning architects, and discerning homeowners. Each project reflects KI’s commitment to bespoke craftsmanship, seamless project execution, and exemplary customer services.

Website: www.kih.com.hk

Facebook:  www.facebook.com/Kih.gaggenau.distributor.HK

Instagram:  www.instagram.com/kitchen.infinity

YouTube Channel: https://bit.ly/3jCWGJ2

Please download high resolution images of CHAAT here

<<11^th June 2025 – Hong Kong>> Renowned for its bold and elevated renditions of India’s street food culture, one MICHELIN-starred and One Diamond-awarded CHAAT Hong Kong announces the launch of its new menu by Chef de Cuisine Gaurav Kuthari. This updated menu introduces a series of innovative new dishes that highlight the rich diversity of Indian cuisine while maintaining CHAAT’s signature twist.

ALL NEW A LA CARTE DISHES, A DEEP DIVE INTO INDIAN FOOD CULTURE AT CHAAT

The introduction of Chef Gaurav’s new menu signals a fresh era of gastronomic exploration at CHAAT, where traditional flavours blend seamlessly with contemporary techniques to deliver a dining experience like no other. All new creations will be available to enjoy at CHAAT starting this month from June onwards, with highlights below:

Samosa Tart (HK$168): A creative take on the beloved samosa, this tart features spiced potato, peas, nuts, and raisins, all enveloped in a crisp, buttery shell. A perfect blend of tradition and innovation.

Kerala Lobster Curry (HK$798): Fresh Boston lobster cooked in a tangy and aromatic Kerala-style curry with fennel, mustard, and coconut milk. A luxurious dish that transports you to the coastal flavours of South India.

Goan Fish Curry (HK$368): Chilean seabass cooked in a coconut-based curry, flavoured with mustard seeds, curry leaves, and dry chili powder. This dish reflects the Portuguese influence on Goan cuisine and highlights the region’s abundant coastal resources.

Rajasthani Banjara Gosht (HK$418): Slow-cooked New Zealand lamb neck infused with aromatic spices and yogurt. This traditional dish from Rajasthan is known for its deep, tangy flavour and velvety texture.

Angara Paneer Tikka (HK$218): Homemade cottage cheese marinated with chestnuts, apricots, and green apple, then grilled in the tandoor to impart a smoky, charred flavour. This dish is inspired by the “angara” (burning coal) style of cooking, which gives it its distinct taste.

Kasundi Lamb Chop (HK$698): New Zealand lamb chops marinated in Bengali mustard paste, turmeric, and honey, grilled to juicy tenderness and topped with pickled beetroot and onions for added tang.

Sunehri Grouper Tikka (HK$328): Red-spotted grouper from Australia marinated with mustard oil, yellow chili, and garam masala, then grilled in the tandoor to achieve a golden-brown hue and delicate texture.

Kashmiri Walnut Pudding with Coconut Jaggery Ice Cream (HK$118) — inspired by a 119-year-old bakery in Srinagar.

Vegetarian offerings hold their own, with soulful favourites like Dal Dhaba (HK$158) — a rich blend of black gram and Bengal gram tempered in ghee — and Achari Baingan (HK$158), a tangy North Indian-style eggplant dish. The Burrata Corn Palak (HK$218) combines creamy Italian burrata with spiced spinach and crispy corn, while the Kachumber Salad (HK$98) provides a cooling, herbaceous contrast. For balance and refreshment, Bondi Raita (HK$78) offers tempered yoghurt to accompany any meal.

Pair your meal with inventive breads like the indulgent Cheese & Chilli Naan (HK$148), the French-inspired Duck Keema Kulcha (HK$158) stuffed with duck and foie gras, or the light and flaky Pudina Laccha Paratha (HK$118) enriched with mint and butter.

A sweet conclusion also awaits with seasonal treats such as the Seasonal Kulfi (HK$138), refreshing Watermelon Pomegranate Granita (HK$108), and the signature fun and indulgent Chocolate Praline Naan (HK$128) served with coconut ice cream and pistachio crumble.

To view the full menu of à la carte offerings at CHAAT, please visit HERE.

NEW LUNCH SET OFFERING ON TUESDAY – FRIDAY

CHAAT now presents a renewed 5-course Set Lunch Menu available Tuesday to Friday at HK$468+10% per guest, offering a curated journey through India’s diverse culinary traditions.

Guests begin with a choice of vibrant starters such as the Palak Patte Ke Chaat, Badami Chicken Tikka, or Angara Paneer Tikka. For the main course, highlights include the indulgent Old Delhi Butter Chicken, bold Rajasthani Banjara Gosht, or vegetarian Burrata Corn Palak. Each set includes freshly baked naan and a choice of side dish, and diners can complete the experience with a choice of dessert from options of Kashmiri Walnut Pudding and Seasonal Kulfi. Optional upgrades include Tandoori Wagyu Beef Cheek (+HK$108), Goan Fish Curry (+HK$88), and elevated sides such as Prawn Pulao (+HK$98) and Cheese & Chilli Naan (+HK$48).

To view the full lunch set menu at CHAAT, click HERE.

<<ENDS>>

About Rosewood Hong Kong

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eleven restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186 luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and dedicated amenities.

For more information: rosewoodhotels.com/hongkong

Connect with us:  Facebook Instagram WeChat @RosewoodHongKong

About CHAAT

CHAAT is the Hindi term “to lick,” and as such, invites guests to transport themselves across the Indian peninsula with an upscale menu delicious to the last morsel. At CHAAT, Chef de Cuisine Manav Tuli re-imagines his favourite traditional street snacks from his childhood growing up in central India, which includes his hearty homemade Paneer Cheese and Pav Bhaji. Utilising a trio of authentic tandoor ovens, the colourful menu pays homage to the rich and varied culinary lexicon of India’s central states and Bombay coast, the northern Punjab and Kerala in the south. CHAAT’s convivial atmosphere revives the feeling of India’s much-loved social bazaars, where families, friends and new acquaintances gather over a shared love of food and conversation.

About Gaurav Kuthari – Chef De Cuisine of CHAAT

Gaurav Kuthari, a seasoned chef with over 15 years of experience, currently holds the position of Chef de Cuisine at CHAAT in Rosewood Hong Kong, recipient of one MICHELIN star and One Diamond recognition from Black Pearl Restaurant Guide. Gaurav’s journey in the hospitality industry began with extensive training at the prestigious India Habitat Centre in New Delhi, India, where he gained expertise in various hotel departments. He then ventured to Lemon Tree Group of Hotels in Ghaziabad, India, followed by honing his skills at Le Meridien in New Delhi, serving as a Chef Trainee for Indian restaurants Monsoon and Pakwan.

Seeking new challenges, Gaurav expanded his horizons by joining The Trident in Mumbai, owned by The Oberoi Group, before embarking on his culinary adventure in Hong Kong with Uppal Hospitality Group (UHG). In 2020, Gaurav found his calling as the Sous Chef at CHAAT Hong Kong, swiftly becoming an integral part of the opening team and contributing significantly to the restaurant’s success, culminating in the prestigious one MICHELIN star rating. Now as Chef de Cuisine of CHAAT Hong Kong, Gaurav combines his diverse culinary experiences to showcase modern Indian cuisine, highlighting regional flavors and spices while infusing his personal touch and upbringing into each dish.

Restaurant Contact – CHAAT:

Address:  Level 5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Contact Number:  +852 5239 9220

Email:  hongkong.restaurantreservations@rosewoodhotels.com

Website:  https://www.rosewoodhotels.com/en/hong-kong/dining

Instagram:  @chaathongkong @chefgaurav_kuthari

Awards & Accolades – CHAAT

South China Morning Post – Best Rising Star Chef – 2021

Tatler Dining by Hong Kong Tatler Top 20 Most Impactful Restaurants – 2022-2024

Tatler Dining by Hong Kong Tatler – Chef of the Year – 2022

One MICHELIN Star by MICHELIN Guide Hong Kong Macau – 2022 – 2025

Asia’s 50 Best Restaurants Extended List – #96 – 2022

South China Morning Post – Best Service – 2022

South China Morning Post – Top 100 Tables – 2021-2025

Black Pearl Restaurant Guide – One Diamond Award 2023-2025

OAD Asia Top Restaurants 2025 – #77

Harpers Bazaar Hong Kong 2024 + 2025 – Bazaar Taste Elite 20 of Hong Kong

Travel & Leisure Asia 2023 + 2024 – Top Restaurants & Bars of Hong Kong

請按此下載高解像度照片

《2025年6月9日，香港》座落於港島香格里拉的茗悅透過菜單的演變，不斷突破以現代方式重新演繹福建傳統菜式的界限。茗悅在推崇閩南菜深厚文化根源的同時，為福建傳統佳餚帶來嶄新面貌，以全新的單點菜式和時令午市及晚市套餐向福建豐富的飲食文化致敬。

福建美食新篇章

主廚林陽和其團隊深入研究福建菜系的烹飪技藝與味道，透過明亮大膽的風味、優質的食材和古老的烹飪技術，將傳統福建菜賦予新的詮釋手法及故事。從紅糟的細緻發酵到燉湯技藝和精湛的海鮮烹飪技藝，每道菜都邀請客人透過新的視角重新探索福建的飲食文化傳統。

茗悅全新晚市套餐（每位HK$688 + 10% 或 HK$988+10%）

全新推出的六道或八道菜晚市套餐，帶領客人踏上一場穿越海陸的沉浸式美食之旅，於舌尖上的體驗閩菜的獨特魅力。饗客先享用福建特色拼盤，然後是竹笙魚肚燉紅菇雞湯，或可以選擇升級品嚐傳統佛跳牆（另加HK$428）。

前菜包括：

• 羊肚菌釀海參大蝦 – 鮮味濃郁，帶有懷舊情懷。
• 焦糖洋葱汁燒A4牛面頰肉 – 肉質嫩滑、味道濃郁、令人沉醉。
• 香辣四大天王 (蓮藕帶、法邊豆、茄子、秋葵)
• 泉州風味海鮮炆飯 – 充滿海洋鮮味。

甜點方面，客人可選擇經典的閩南桃膠銀耳四果湯或金瓜開心果芋泥冰豆花。

精緻午間餐飲體驗：全新午市套餐（每位HK$488+10%）

茗悅呈獻全新的六道菜午市套餐，為客人提供較輕盈及帶有豐富的閩南風味菜式。客人可以選擇享用時令前菜武夷山燻鵝（另加HK$38）或閩南五香卷；湯品如福建酸辣湯（另加HK$38）或蜆肉絲瓜豆腐湯；主菜方面，可品嚐級老叢水仙炒和牛（另加HK$98）、廈門薑母鴨或帝王蟹肉虎蝦扇貝燉豆腐。接下來是家鄉風味鮑魚炒飯、時令蔬菜（客人可自選烹飪方式）以及甜點（可選擇蜂蜜石花凍或金瓜開心果芋泥）。

全新單點菜式

全新推出的單點菜式展現了閩南菜的多元風味和食材，精選菜式包括：

• 蟹粉蟹肉小金杯（每位HK$168) – 酥脆的福建風味「餡餅」，夾有酸辣泥蟹肉、蟹黃、蓮藕和檸檬葉，靈感來自新加坡的經典味道。
• 福州老酒醉蟶子 (HK$238) – 清新的冷盤菜式，融合了福建傳統自釀米酒的濃郁風味。
• 和牛扁食 (HK$168/6件) – 向備受喜愛的牛肉扁食致敬，以大理石紋和牛重新演繹。
• 香煎鮮蝦芋頭餃 (HK$108/2件) – 使用芋頭和紫薯麵團對沙縣街頭小吃進行有趣的詮釋。
• 南非鮑魚燉海椰皇番鴨湯 (每位HK$328) –福建傳統名菜，以番鴨、南非鮑魚和海椰皇慢燉六小時，每一口都散發著天然的香甜滋味。
• 金銀蒜糟菜蒸海蟶子 (HK$268/2件) – 搭配傳統糟菜和大蒜，令菜式味道更昇華。
• 焦糖洋葱汁燒A4牛三角 (HK$588) – 濃郁的鮮味與入口即化的嫩肉完美結合。
• 福鼎芋頭拌河田雞絲 (HK$168) –夏日酸甜開胃菜式，將嫩滑雞肉、嫩捲心菜和芋頭脆片結合在一起。
• 武夷山燻鵝 (HK$208) – 傳統節慶名菜之一，鵝經醃製三小時後，在秘製鹽水中慢燉，然後醃製兩小時，味道濃郁芳香。
• 瓜子斑 (HK$1,588) – 瓜子斑以傳統的潮州風味演繹，配上醃菜蒸煮而成，酸甜適中，帶有淡淡的夏日氣息。
• 糟香麥片蝦 (HK$298/2件) – 這是一道芳香四溢的節慶菜餚，以福建紅棗醬突出蝦的鮮甜。

菜單上以武夷山龍爪菌、永春老醋、河田雞等歷史悠久的食材，以及標誌性的紅糟入饌，包括招牌菜式淡糟活響螺 (HK$888)、糟香麥片本地花龍蝦 (HK$1,088) 和飄香紅鱘飯 (HK$888)。茗悅亦推出了新款甜點，包括傳統福建美食閩南桃膠銀耳四果湯 (HK$888) ，帶有微妙的甜味和花香，還有清新的芋泥冰豆花 (HK$88) ，手工豆腐配以日本大豆，適合於夏季享用，素食者不可錯過。

預訂座位，請致電 +852 2820 8580 或發送電郵，或按此透過酒店網站預訂。

《完》

關於茗悅

茗悅為您開啟一場福建美食的感官之旅，集數百年傳統與活力美食於一身，打造難忘的用餐體驗。茗悅坐落於惬意優雅的港島香格里拉，致敬福建悠久的飲食文化，讓食客們在溫馨的氛圍中傾心暢談，品嚐地道的福建佳餚。茗悅的每道菜都講述了一個故事，從福建豐富的自然資源和多元的文化影響中汲取靈感，探索閩菜的精髓。茗悅擅長使用新鮮樸素的食材，為傳統福建美食帶來嶄新面貌，讓食客一探未來食味演變的無限可能，體現了深植於我們的探索精神。在茗悅，每一道非比尋常的精緻佳餚，每一杯沁人心脾的香茶，都會拉近彼此距離，讓人們相知相惜。

關於港島香格里拉

香港港島香格里拉，位於城市中心的優雅地標，巍然聳立於繁華的中環地區，體現了現代風格與永恆優雅的完美融合，盡顯奢華。飯店坐擁令人讚嘆的維多利亞港美景，秉承無與倫比的待客之道，在動感十足的喧囂都市中打造出一處寧靜的世外桃源。在這裡，您可以盡情享受精緻舒適的環境、完美的餐飲體驗以及超越期望的卓越服務。完美無瑕的奢華氛圍，絕無僅有的美妙體驗，港島香格里拉在這座亞洲最迷人的城市為獨具慧眼的旅者提供難以忘懷的終極住宿體驗。

餐廳聯絡

地址: 中區法院道太古廣場港島香格里拉8樓
電話: +852 2820 8580
電郵: mingpavilion.isl@shangri-la.com

網頁: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion

營業時間:
午餐 – 星期一至星期日中午12 時至下午3時 (最後點餐時間: 下午2時30 分)
晚餐 – 星期一至星期日下午6 時至晚上10 時 (最後點餐時間: 晚上9時30 分)

獎項及殊榮

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025

南華早報100強餐桌 – 2025年

Tatler Dining Hong Kong – 香港最佳新餐廳2024年

Please click here for high resolution images of Ming Pavilion

<<9^th June, 2025 – Hong Kong>> Ming Pavilion, a culinary jewel located within Island Shangri-La, Hong Kong, continues to push modern Fujian cuisine dining boundaries with a vibrant evolution of its menus. Paying tribute to the deep cultural roots of Min Nan (Southern Fujian) cuisine while embracing elevated innovation, Ming Pavilion now presents an all-new dinner tasting menu, alongside a revamped collection of à la carte dishes and lunch set menu.

A New Chapter in Fujian Gastronomy

Executive Chef Jack Lam and his team delve deep into the regional traditions of Hokkien cooking to craft a story told through bold flavours, premium ingredients, and age-old techniques reimagined for today’s diner. From the nuanced fermentation of red wine lees to the art of double-boiled soups and masterful seafood preparations, each dish is an invitation to rediscover heritage through a new lens.

Ming Pavilion’s All-New Set Dinner Menu (HK$688 & HK$988 per guest)

The newly introduced 6 and 8-course set dinner menu (HK$688 + 10% per guest or HK$988 + 10% per guest) delivers an immersive journey through land and sea and the best way to experience Fujian Cuisine. Guests begin with a Fujian Appetiser Platter, followed by Double-boiled Fish Maw, Bamboo Fungus, Russula and Chicken soup, with an optional upgrade to the iconic Fujian-style Buddha Jumps Over the Wall (supplement HK$428).

Entrées include:

• Braised Sea Cucumber and Fresh Prawn Stuffed with Morel – clean, umami, and nostalgic.
• Slow-Cooked A4 Wagyu Beef Cheek with caramel onion sauce – indulgent and deeply savoury.
• Stir-Fried Spicy Baby Lotus Root, French Bean, Eggplant and Okra
• Quanzhou Style Braised Rice with Dried Squid, Conpoy and Sakura Shrimp – packed with oceanic sweetness and tradition.

Desserts offer a choice of the classic Minnan Peach Gum and White Fungus Sweet Soup or the creamy Sweet Taro Paste with Japanese Pumpkin and Pistachio.

Refined Midday Dining: New Set Lunch Menu (HK$488+10% per guest)

The new 6-course / dish Set Lunch Menu offers a lighter yet expressive taste of Southern Fujian. Guests select from seasonal appetisers such as Wuyi Mountains Smoked Goose (supplement HK$38) or Deep-Fried Five Spice Bean Curd Pork Roll, warming soups like Fujian-Style Hot and Sour Soup (supplement HK$38) or Tofu Soup with Clam and Luffa, and mains including Wok-Fried Wagyu Beef (supplement HK$98) with Laocong Shuixian, Xiamen-Style Ginger Duck, or Braised Tofu with King Crab Meat, Tiger Prawn and Scallop. This is followed by Fujian Home-Styled Fried Rice with Abalone, seasonal greens with guests’ choice of cooking style, and a dessert of choice — either Gelidium Jelly with Longan Honey or Sweet Taro Paste with Japanese Pumpkin and Pistachio.

New Ming Pavilion À La Carte Highlights

The newly introduced à la carte dishes showcase the diverse influences and ingredients of Southern Fujian cuisine, with highlights including:

• Fujian Appetisers Platter – Fujian ‘Pie’ with Hot Sour Mud Crab Meat, Lotus Root, Lettuce, Crispy Shallots and Kaffir Lime Leaf (HK$168 per person) – A crisp Fujian-style “pie” layered with hot and sour mud crab meat, crab roe, lotus root, and kaffir lime leaf, inspired by classic Singaporean flavours.
• Drunken Razor Clam with Qinghong Rice Wine (HK$238) – A refreshing cold appetiser infused with the depth of Fujian’s traditional homemade rice wine.
• Wagyu Beef Wonton with Premium Soy Sauce (HK$168 for 6 pcs) – a modern homage to the beloved bianshi, reimagined with marbled wagyu.
• Pan-Seared Taro Dumpling with Minced Pork and Shrimp (HK$108 for 2pcs) – a playful take on Shaxian street snacks using taro and purple sweet potato dough.
• Double-Boiled Duck Soup with South African Abalone and Coquito Nuts(HK$328 per person) – A cherished Fujian tradition, slow-stewed for six hours with Muscovy duck, South African abalone, and sea coconut for a comforting depth and natural sweetness.
• Steamed Razor Clam with Fujian Pickled Vegetable and Garlic Sauce (HK$268) – Elevated with traditional zhao cai and a garlic duo.
• Slow-Cooked A4 Wagyu Beef Chuck Rib with Caramelised Onion Sauce (HK$588) – Marrying deep umami with melting tenderness.
• Hetian Chicken Salad with Crispy Taro, Chinese Baby Cabbage and Calamansi Sauce (HK$168) – A summery, sweet-sour starter combining tender chicken with baby cabbage and crisp taro chips.
• Wuyi Mountains Smoked Goose (HK$208) – Once a rare festival delicacy, goose is marinated for three hours, simmered in a secret brine, then smoked to perfection over two hours for deep, aromatic flavour.
• Red Garoupa (HK$1,588) – Steamed in the traditional Chaozhou style with salted pickles, this red garoupa balances sweet and sour notes for a light, summery finish.
• Cereal Prawn with Red Wine Lees Sauce (HK$238 for 2 pcs) – An aromatic celebratory dish using Fujian’s festive hong zao sauce to highlight the sweetness of prawn.

The menu celebrates time-honoured ingredients like Wuyi Mountain’s dragon claw fungus, Yongchun vinegar, He Tian chicken, and the iconic red wine lees — used across multiple signatures, including Wok-Fried Live Sea Whelk in Red Wine Lees Sauce (HK$888), Ming Pavilion Cereal Local Flower Lobster with Red Wine Lees Sauce (HK$1,088), and Steamed Mud Crab with Sticky Rice (HK$888).

To conclude the experience, Ming Pavilion offers new desserts like the Minnan Sweet Soup with Peach Gum and White Fungus (HK$88), a traditional Fujian delicacy layered with subtle sweetness and floral aroma, and the Sweet Taro Paste with Soy Milk Pudding (HK$88), a cooling, lard-free treat made with handcrafted tofu and Japanese soybeans — perfect for summer and plant-based diets alike.

For reservations at Ming Pavilion, please call +852 2820 8580 or email or book via website at HERE.

<<ENDS>>

ABOUT MING PAVILION

Experience Hokkien cuisine at Ming Pavilion, an enchanting restaurant nestled within the serene surroundings of Island Shangri-La. Step into a world where centuries-old traditions merge with vibrant flavours, creating an unforgettable dining adventure. Ming Pavilion pays tribute to Hokkien cuisine’s rich, exploration-focused heritage, evoking warmth, authenticity, and a sense of connection. Each dish tells a story, drawing inspiration from Fujian Province’s natural abundance and diverse cultural influences. With humble ingredients, Ming Pavilion beautifully captures a variety of flavours, showcasing the soulful and authentic nature of this treasured culinary tradition. At Ming Pavilion, every plate deepens understanding and fosters lasting connections through exceptional cuisine.

ABOUT ISLAND SHANGRI-LA HONG KONG

Discover the epitome of luxury at Island Shangri-La Hong Kong, an iconic sanctuary nestled amidst the vibrant heart of the city. Rising majestically above the bustling Central district, this elegant hotel embodies the perfect fusion of contemporary style and timeless elegance. With breathtaking views of Victoria Harbour and a commitment to unmatched hospitality, Island Shangri-La Hong Kong offers a haven of tranquility amidst the dynamic urban landscape. Indulge in refined comforts, exquisite dining experiences, and exceptional service that consistently exceeds expectations. Immerse in a world where impeccable luxury and unparalleled experiences converge, making Island Shangri-La Hong Kong the ultimate address for the discerning traveller seeking an unforgettable stay in Asia’s most captivating city.

RESTAURANT INFORMATION:

Address: Level 8, Pacific Place, Supreme Court Road, Admiralty
Tel:  +852 2820 8580
Email: mingpavilion.isl@shangri-la.com
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion
Opening Hours:

Lunch – Monday-Sunday from 1200pm-3pm (last order at 2:30pm)

Dinner – Monday-Sunday from 6pm-10pm (last order at 9:30pm)

RESTAURANT ACCOLADES – MING PAVILION

Harpers Bazaar Hong Kong – Bazaar Elite Taste 2025 – Ming Pavilion

SCMP Top 100 Tables 2025 – Ming Pavilion

Tatler Dining Hong Kong – Best Restaurant Openings of 2024 – Ming Pavilion

請按此下載 BLUHOUSE 高解象度照片

《2025年6月6日，香港》位於香港瑰麗酒店，以「使命商業」為理念的意大利餐廳藍舍 (BluHouse) 呈獻全新的全日單點餐單和別具意義的社會影響倡議。藍舍位於香港瑰麗酒店地下，毗鄰維多利亞港及星光大道，為客人帶來意大利正宗街頭風味美饌。餐廳秉承其意大利起源，視真正的意大利美食體驗為一種社交經驗，促進不同社群的交流及分享。

主廚 Giovanni Galeota 為 BluHouse 的新餐單注入了活力，共設計了17道新菜式，帶領客人踏上穿越意大利不同地區的美味之旅。從休閒的意大利風味薄餅到豐盛的主菜和經典的意大利甜點，每一道菜式都體現了意大利烹飪的豐富性。

時令滋味：藍舍 BLUHOUSE 呈獻17道新菜品

藍舍的全新菜式包括以Drago 橄欖油浸吞拿魚、紅洋蔥、番茄、青豆及水牛芝士製成的吞拿魚馬鈴薯沙律 Pantesca（HK$198），展現地中海簡約的烹調風格及飲食文化；皮埃蒙特的經典菜餚小牛肉配吞拿魚醬 Vitello Tonnato（HK$208），冷切烤小牛肉配以吞拿魚鳳尾魚刺山柑醬，完美融合了陸地與海洋的珍味。

菜單同時新增了四款羅馬風味薄餅，包括大蝦意大利青瓜薄餅 Pizza Gamberi E Zucchine（每塊HK$108），酥脆的薄餅放上鮮甜大蝦，配以幼滑的布拉塔芝士、意大利青瓜及新鮮羅勒，令人回味無窮；四重芝士薄餅 Pizza Quattro Formaggi （每塊HK$98）以4種優質芝士製成，包括水牛芝士、塔雷吉歐芝士、戈貢佐拉藍芝士及巴馬臣芝士，芝味濃郁；茄子薄餅 Pizza Siciliana（每塊HK$88）帶有草香風味，以阿傑羅拉牛奶芝士、茄子、刺山柑、糖漬番茄、大蒜及牛至製成；而火腿芝士薄餅 Pizza Cotto e Provola（每塊HK$98）則以煙燻水牛芝士、火腿、烤雅枝竹及新鮮薄荷製成。不要錯過傳統烤圓形薄餅Pizza Al “Testo”，薄餅於傳統的烤鐵盤烹製，風味獨特。

藍舍推出了兩款全新意粉，包括海鮮粗管粉 Mezze Maniche ai Frutti di Mare（HK$298），以龍蝦番茄醬烹製蝦、魷魚、青口、蜆和八爪魚，海鮮愛好者不能錯過；卡邦尼長通粉Rigatoni alla Carbonara (HK$208) 以羅馬方式製作，加入風乾豬肉、羊奶芝士和蛋黃，醇滑濃郁的忌廉及胡椒香氣令人無法抗拒。

四道新增主菜包括濃郁的羅馬經典菜餚燉牛尾 Coda alla Vaccinara (HK$328)，以紅酒、蔬菜和黑朱古力慢燉而成；燉羊膝 Stinco di Agnello (HK$368) 配手指馬鈴薯，以番茄、香草和葡萄酒慢燉而成，羊膝肉質鮮嫩多汁。

羅馬式鱈魚 Merluzzo alla Romana (HK$288) ，鱈魚以羅馬方式燉煮，加入甜洋蔥、櫻桃番茄、葡萄乾和白酒精心燉煮而成；米蘭風味炸小牛排 Cutoletta alla Milanese (HK$498)， 500克的小牛排裹上麵包屑酥炸而成，配以芝麻菜和櫻桃番茄沙律，是意大利北部標誌性維也納炸肉排的完美演繹；而蘆筍 Asparagi alla Griglia (HK$98) 則以羅勒刺山柑蛋黃醬烤製而成。

甜品方面，客人可品嚐開心果朱古力奶凍 Pistachio & Chocolate Panna Cotta (HK$118)，濃郁的奶油味加上堅果香氣，每一口都令人心情愉悅；羅馬撻 Crostatina Ricotta e Visciole (HK$108) 為羅馬傳統美食，柔軟酥香的奶油皮裹著瑞可塔芝士和酸櫻桃，風味獨特。

藍舍於星期一至星期五上午11時30分至下午4時提供午餐套餐，每位客人只需 HK$348+10%，可享三道菜午餐套餐。

別具意義的 BLUPLATE 餐飲體驗

BluHouse 特別呈獻別具意義的 BLUPLATE 餐飲體驗，以實踐餐廳對促進共融社會的承諾。主廚悉心設計 BluPlate 菜餚意大利撒丁島貝殼粉 (HK$228)，以西蘭花泥、傳統茴香香腸和微辣的鳳尾魚香腸醬烹調而成。這道菜式不僅風味獨特，同時滿載意義。客人每點一份 BluPlate 菜式，BluHouse 承諾捐贈HK$20予「運動傳承」(Inherited Sports)，為香港少數族裔提供職業發展諮詢和心態準備培訓。「運動傳承」提供定制化的體育培訓和實習機會，旨在幫助來自多元背景的年輕人將對體育的熱愛轉化為可行的職業。BLUPLATE餐飲體驗展現了BluHouse在尖沙咀熱情款待客人，並為社會帶來正面影響。

按此瀏覽藍舍完整餐單。預訂座位，請致電+852 3891 8881 與餐廳聯絡。

《完》

關於藍舍 BLUHOUSE

藍舍秉承其意大利起源，視真正的意大利美食體驗為一種社交經驗，可以促進不同社群的交流及分享。受到「使命商業」的概念啟發，藍舍致力於支持社區中資源不足及被忽視的社群，共同創造社區復原力。餐廳承諾把其收入的1%用於支持這項使命，並積極為社區人士創造就業機會。與此同時，餐廳又實施廢物管理及推行回收計劃，建立可持續的環境足跡。

藍舍BLUHOUSE資料

地址：香港九龍尖沙咀梳士巴利道18號香港瑰麗酒店
電話：+852 3891 8732
電郵：hongkong.restaurantreservations@rosewoodhotels.com
網頁：https://www.rosewoodhotels.com/en/hong-kong/dining/bluhouse

Instagram: @BluHouseHK
營業時間: 星期一至星期日上午11時30分至下午12時30分

關於香港瑰麗酒店

香港瑰麗酒店設有413間客房，位於尖沙咀梳士巴利道坐擁維多利亞港景致的黃金地段，也即是前身為新世界中心的位置。這家超豪華酒店佔據多用途大樓Rosewood Tower其中43層，是世界著名天際線上的新世標。酒店設有10間餐廳及酒廊，以及配套齊全的各類休閑設施，當中包括瑰麗酒店的綜合健康概念品牌Asaya。行政廊瑞閣為客人提供各類專屬的貼心服務，而品牌標誌性的麗府，則以融合高級府邸氣派與會議廳的多功能活動空間為特色，是舉行企業活動、會議及社交慶典的理想場地。瑰麗府邸提供186間豪華的單位及各式套房，專為選擇短期及長期租住的客人而設計，配有私人會所、以及提供各式住客尊享的服務及設施。

查詢更多資訊：rosewoodhotels.com/hongkong

聯絡我們：Facebook, Instagram, WeChat @RosewoodHongKong

Please click here to download high resolution images of BluHouse

<<5^th June, 2025 – Hong Kong>> BluHouse, the Italian food hall nestled within Rosewood Hong Kong, introduces a refreshed all-day menu and a meaningful social impact initiative. Located on the ground floor of Rosewood Hong Kong just adjacent to the iconic Avenue of Stars with sweeping views of Victoria Harbour, BluHouse continues to be the Italian dining hot-spot in Hong Kong – where flavour, storytelling, and community come together.

The newly refreshed menu by Chef Giovanni Galeota features 17 new dishes, bringing vibrant energy to BluHouse’s signature offering. Each plate reflects Italy’s culinary richness, from casual pizza al taglio to hearty mains and classic Italian desserts, inviting guests on a flavourful tour across the country’s diverse regions.

A SEASONAL REFRESH: 17 NEW DISHES AT BLUHOUSE

All new dishes at BluHouse include the Pantesca (HK$198), a refreshing blend of confit bluefin tuna, French beans, cherry tomatoes, sun-dried tomatoes, mozzarella, and red onion — a celebration of Mediterranean simplicity. Vitello Tonnato (HK$208) features cold-roasted veal slices topped with a creamy tuna, anchovy, and caper sauce — a Piedmontese classic that balances land and sea.

Four new Roman style pizzas on the menu include Pizza Gamberi E Zucchine (HK$108 per slice) pairs sweet king prawns with creamy burrata and zucchini on a crisp Roman-style slice. Pizza Quattro Formaggi (HK$98 per slice) brings together mozzarella, taleggio, gorgonzola, and Parmesan in a rich, molten mix. Pizza Siciliana (HK$88) offers bold, herbaceous notes with eggplant, candied tomatoes, capers, and oregano, while Pizza Cotto e Provola (HK$98) features smoked mozzarella, butcher’s ham, and grilled artichokes. Don’t also miss out on the Pizza Al “Testo”, traditiona round oven baked pizzas cooked in an iron tray.

Two new pastas on the menu include Mezze Maniche ai Frutti di Mare (HK$298) is a seafood lover’s dream — with prawns, squid, mussels, clams, and octopus in a lobster-tomato sauce. Rigatoni alla Carbonara (HK$208) is made the Roman way, with guanciale, Pecorino Romano, and egg yolk for creamy depth and a peppery finish.

Four newly added main courses include Oxtail Stew (Coda alla Vaccinara) (HK$328) is a rich, slow-braised Roman classic simmered in red wine with vegetables and a touch of dark chocolate. The Braised New Zealand Lamb Shank (Stinco di Agnello) (HK$368) is fall-apart tender, slow-cooked with tomato, herbs, and wine, served with fingerling potatoes.

Rooted in Roman tradition, Black Cod Fish (Merluzzo alla Romana) (HK$288) is delicately braised with sweet onion, cherry tomato, raisins, and white wine. Cotoletta alla Milanese (HK$498) is a 500g breaded veal cutlet served with arugula and cherry tomato salad — a grand take on northern Italy’s iconic schnitzel, while Asparagus (Asparagi alla Griglia) (HK$98) is grilled to smoky perfection and topped with lemon zest and basil-caper mayonnaise.

Two new desserts on the menu include Pistachio & Chocolate Panna Cotta (HK$118), a creamy, pistachio-infused panna cotta with chocolate — a crowd-pleaser that’s both modern and indulgent. Rounding out the new sweets, the Romana Tart (Crostatina Ricotta e Visciole) (HK$108) is a traditional Roman treat filled with sheep’s ricotta and tangy sour cherries in a buttery crust.

Set lunch is also available at BluHouse from Monday to Friday, from 1130am – 400pm at HK$348 + 10% per guest only including a three-course set lunch.

A DISH THAT DOES MORE: THE BLUPLATE

Driven by a sense of purpose to foster a mutually enriching future for people and places, we are dedicated to empowering individuals across our ecosystem while embedding sustainability at the heart of our business. A centrepiece of the menu evolution is the BluPlate dish: Gnocchetti Sardi con Gamberi e Zucchine (HK$228), a Sardinian-style pasta dish featuring broccolini purée, fennel sausage, and a gently spicy anchovy-sausage sauce. This dish represents more than exceptional flavour — it’s a vehicle for social good. For every BluPlate ordered, HK$20 is donated to Inherited Sports, a Hong Kong-based social enterprise that empowers ethnic minority youth through sport-based career development. Inherited Sports offers sport coach certifications and practical internships, helping youth turn their passion into sustainable futures. This initiative underscores BluHouse’s role as a bridge between hospitality and positive social impact in the local Tsim Sha Tsui community.

Explore the full BluHouse menu HERE, for reservations, please contact +852 3891-8732.

 <<ENDS>>

ABOUT BLUHOUSE:

Immerse yourself in an authentic Italian experience as BluHouse brings a taste of everyday life from the streets of Italy. Located on the Avenue of Stars with panoramic views of the famed Victoria Harbour and Hong Kong skyline, BluHouse’s elegant and sun-filled room is a stylish dining hub.

Presenting both casual and refined dining approaches, guests can enjoy an upscale experience in the elegant Dining Room or gourmet offerings from marble and blue lava stone counters that brim with activity and offer colourful, freshly prepared food. A range of culinary encounters carry guests across Italy and into the great cultural cooking traditions of its people – from the barista corner where the rituals of coffee and aperitivo come to life, and rosticceria and pizza al taglio that nod to the country’s neighbourhood lunch spots, to sweet encounters at the pasticceria and gelato counter.

An extensive wine cellar explores the viticultural diversity of Italy’s varietals and appellations, offering a wine list that perfectly pairs with home-style dishes and inspired Italian plates. Whether a laidback meal or a refined exploration of Italy’s culinary delights, BluHouse reflects Italy’s timeless joy of sharing food by coming together around the table.

BluHouse is also an impact gateway that pilots and bridges social needs with experiences between Rosewood Hong Kong and its neighbouring communities across a spectrum of social impact themes and initiatives.

BLUHOUSE – RESTAURANT DETAILS

Address: Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel:  +852 3891 8732
Email: hongkong.restaurantreservations@rosewoodhotels.com
Website: https://www.rosewoodhotels.com/en/hong-kong/dining/bluhouse
Opening Hours:

Monday to Sunday: 11:30 a.m. – 10:30 p.m. (BLUHOUSE)

About Rosewood Hong Kong

The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline.  Eight restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s integrated wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186 luxury Rosewood Residences have been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and dedicated amenities.

For more information: rosewoodhotels.com/hongkong

Connect with us: Facebook Instagram WeChat @RosewoodHongKong

請按此下載高解像度照片

《2025年6月5日，香港》 – 由香港 Leading Nation Hospitality、法國奢華品牌 Baccarat 及世界頂尖米芝蓮女主廚 Anne-Sophie Pic 攜手打造的 Cristal Room by Anne-Sophie Pic 餐廳特別於午餐及晚餐時段呈獻全新嚐味餐單及單點餐單，給予客人更廣泛及靈活的菜餚選擇，享受個人化的用餐體驗。於6月25日至27日期間，名廚Anne-Sophie Pic將重臨香港 Cristal Room by Anne-Sophie Pic，全新的時令餐單將展現其精準廚藝與創新烹飪理念。

Cristal Room by Anne-Sophie Pic 位於中環置地廣塲四十五 (Forty-Five) 的頂層，一覽無遺的城市景觀與以優雅、充滿情感和故事性的烹飪哲學融為一體。Cristal Room by Anne-Sophie Pic的星級菜單由手握七顆米芝蓮星的法國女主廚Anne-Sophie Pic悉心設計，而新菜單的靈感源自香港的傳統、風土以及獨有風味。餐廳廚藝團隊由香港主廚Marc Mantovani及糕餅主廚 Leo Faler 領航，而飲品單則由侍酒師團隊及PIC集團首席侍酒師 Paz Levinson 及 Alexis Boissier 携手精心打造，讓客人享受美食與飲品的絕妙融合。

2025年6月25日至27日 – 女主廚 ANNE SOPHIE PIC 將重臨香港

女主廚 Anne-Sophie Pic 將重臨香港，於 Cristal Room by Anne-Sophie Pic 亮相並親自揭示全新夏季新餐單。客人將有機會在6月25日至27日的午餐時段，以及6月27日的晚餐時段與她見面。客人可透過網站預訂座位。

全新時令精選菜式：每一道菜都在訴說一個故事

新菜單體現了Anne-Sophie Pic標誌性的烹飪風格，透過食物的香氣、質地和她的記憶，她為每一道菜式都賦予令人印象深刻的故事。

Les Berlingots ASP©

主廚的招牌麵食 – 釀入綿密滑順的羊奶芝士，搭配用菊花及萬壽菊煮成的綠蕃茄清湯，每一口將帶來無限滿足。

金目鯛

炭烤深海金目鯛搭配海藻烤四季豆。最後加入以月桂葉油和粉紅胡椒水調製而成的輕盈沙巴翁醬。

夏洛克牛柳

這道備受讚譽的法國牛肉以味噌、咖啡和藏茴香醃製，然後以法式香煎方式烹調而成。佐以煙燻茄子泥，並以黑蒜、松芽粉和新鮮香草點綴。

小牛胸腺

小牛胸腺耗時數日製作，先用牛奶浸泡，再用蜂蠟陳化，最後用澄清牛油煎香。佐以蜂巢玉米、果仁糖、象徵香港和法國的桂花和薰衣草。

花竹蝦

煙燻花竹蝦置於以炭烤豌豆和毛豆製成的茶碗蒸上。加入天竺葵和香柏葉青檸的熱湯在上桌時倒入茶碗蒸中，將蝦輕輕烹煮，提升其鮮味。

雲南松茸

松茸和鮑魚與蜜餞海帶、冷麵和玉露茶一起慢煮，鮮味濃郁。加入花旗鬆及以海帶和乾松茸製成的醬汁，以增添松茸新鮮的香氣。

覆盆子（甜點）

覆盆子果醬與迷迭香及海茴香雪糕完美融合，味道清新。可可碎蛋白霜為這道甜點增添口感，最後加入一絲海藻，帶來一股海洋氣息。

Mekonga朱古力（甜點）

朱古力海綿蛋糕點綴上濃郁的香菜朱古力奶油，搭配朱古力慕斯、焦糖花生和花生果仁糖。最後以香菜薄脆餅、朱古力，以及以肉荳蔻調味的香料朱古力醬點綴。

千層酥（甜點）

酥脆的千層酥皮上鋪滿了咖啡奶油、繡線菊焦糖、醋凝膠、薑香緹奶油和蕎麥麵片。

黑莓巴伐洛娃蛋白餅（甜點）

新鮮黑莓搭配煙燻雲呢拿奶油和粉紅胡椒香緹鮮奶油，桑葚杜松子酒醬將鮮活的果香與芬芳的口感完美融合。

La Pêche（甜點）

溫熱的桃子裹在以糖和肉桂莓製成的酥皮中，注入果皮茶和馬鞭草，配上一球馬鞭草雪糕，倍感幸福。

CRISTAL ROOM BY ANNE SOPHIE PIC 餐廳提供餐單

Cristal Room by Anne-Sophie Pic為客人提供三種風格獨特的餐單，每一種餐單都體現了主廚Anne-Sophie Pic的獨有品味以及她對法式烹飪傳統與地域特色的巧妙融合。

Cristal Room by Anne-Sophie Pic的 Savoir-Faire 三道菜午餐嚐味餐單價錢由HK$680起，精緻菜餚包括香脆田雞腿（HK$488），搭配花椰菜清湯，並以叻沙和正山小種調味；及柚子胡椒醬汁豬里肌肉。客人亦可品嚐 Voyage 六道菜晚餐嚐味餐單 (每位HK$2,280+10%)，品嚐北海道扇貝薄片配煙燻鰻魚雪糕和魚子醬，及阿韋龍羊肉，零陵香豆和櫻花的芬芳相結合，配上海藻撻，令人難忘。

客人亦可選擇單點餐單，享用更靈活的用餐選擇。客人可從單點菜單中自選最少三道菜式，為Cristal Room by Anne-Sophie Pic的非凡美食之旅增添了新的維度。菜單集合了一系列精緻菜餚，前菜包括青蘆筍，以泰國檸檬葉醃製，加入以四川花椒調味的巴伐利亞醬；主菜有夏洛克牛柳，以味噌、咖啡和藏茴香醃製，然後以法式香煎方式烹調而成；甜點方面，可品嚐Mekonga朱古力，朱古力海綿蛋糕點綴上濃郁的香菜朱古力奶油，搭配朱古力慕斯、焦糖花生和花生果仁糖，配以斑蘭雪葩。

為提升客人的用餐體驗，餐廳特別精心挑選多款酒精及非酒精飲品搭配美食。

Cristal Room by Anne-Sophie Pic於星期二至星期六供應午餐，星期一至星期六供應晚餐。預訂或查詢，請瀏覽Cristal Room by Anne-Sophie Pic網頁。

《完》

關於Cristal Room by Anne-Sophie Pic

米芝蓮一星餐廳Cristal Room by Anne-Sophie Pic標誌著匠心匠藝締造幸福喜悅的法國奢華品牌Baccarat、世界獲得最多米芝蓮星的頂尖女主廚Anne-Sophie Pic與香港餐飲服務集團Leading Nation Hospitality之間的突破性合作。餐廳現於2023年11月中旬開業，將款待、設計和餐飲概念完美融合。Cristal Room by Anne-Sophie Pic由巴黎著名建築和室內設計工作室Gilles et Boissier設計，設有40個座位，可飽覽壯麗維港景色，透過開放式廚房展現廚藝團隊的烹調技藝。

Anne-Sophie Pic以其高度的味覺天賦、完美平衡、引人注目的食材風味組合而聞名。她與餐廳主廚Marc Mantovani攜手為法國菜餚賦予亞洲風味，將其充滿創意且大膽的菜式帶到Cristal Room by Anne-Sophie Pic。Anne-Sophie Pic標誌性的烹飪風格亦延伸至飲品創作，她與PIC集團的首席侍酒師Paz Levinson携手精心打造飲品單，讓客人在品味與精緻菜餚的同時，享受完美的飲品搭配。PIC集團糕點主廚Eric Verbauwhede與Anne-Sophie Pic同樣追求完美，以充滿藝術感的糕點創作展示其烹飪哲學。

法式優雅旅程由餐廳入口處展開—一盞令人驚豔的Zenith水晶吊燈沉浸於火焰中，象徵著將火、空氣、土和水四種元素結合在一起的煉金術，為Baccarat的創作基礎。

關於置地廣場四十五 (FORTY-FIVE)

位於中環置地廣塲四十五 (Forty-Five) 為引人矚目的藝術、美食和生活方式目的地。告羅士打大廈頂層的廣闊空間開設五個全新合共兩萬尺的體驗概念，包括上海餐廳嘗申滙、日本鐵板燒餐廳Kaen Teppanyaki、頂樓及空中酒吧Cardinal Point、世界著名米芝蓮三星法國女廚師Anne Sophie Pic於香港開設首間餐廳Cristal Room by Anne-Sophie Pic 和私人會員俱樂部 Gloucester Arts Club。

地址: 中環皇后大道中15號置地廣塲告羅士打大廈四十三樓

關於 LEADING NATION HOSPITALITY

Leading Nation Hospitality於2016年由企業家Gerald Li及Kevin Poon所創立，是一家以香港為基地的餐飲服務集團，主打別樹一格、著重質量、工藝和設計的餐飲概念，旨在打造獨一無二的用餐體驗。Leading Nation Hospitality旗下的獨立餐飲概念包括Elephant Grounds、The Diplomat、Wagyumafia Hong Kong等，並由香港發展到成都、廣州、馬尼拉和東京等城市。

關於PIC及主廚ANNE-SOPHIE PIC

Anne-Sophie Pic為世界頂尖米芝蓮女主廚，以其高度的味覺天賦、完美平衡及引人注目的食材風味組合而聞名。她充滿創意的菜式具豐富濃郁的味道，營造出精緻優雅的和諧感。她保持大膽無畏的精神，帶著好奇和開放的心不斷昇華自己的知識，「香味的相互糅合」為Anne-Sophie Pic的菜餚定下基調。Anne-Sophie Pic掌勺位於法國瓦朗斯的三代家族餐廳la Maison Pic，並獲米芝蓮三星殊榮。

PIC於世界各地開設八間奢華餐廳，出品由Anne-Sophie Pic創作，而她的丈夫David Sinapian則負責掌管公司，合力為客人提供高級餐飲體驗。於社交平台 @annesophiepic @pic-valence @ladamedepicparis 追蹤PIC的餐飲版圖。

關於BACCARAT

Baccarat成立於1764年，一群志向遠大的工匠，立志用「土、氣、火、水」四大自然元素締造出巧奪天工的水晶。多年來，Baccarat的水晶傑作在世界博覽會和國際性展會上大放異彩、屢獲殊榮。這座法國東部的小鎮由此成為法式生活藝術的象徵。從巴黎到莫斯科、紐約、東京、邁阿密或香港，Baccarat 居舍、精品店、餐廳、酒吧、酒店和酒廊無不打造出獨具一格的 Baccarat 生活藝術體驗。適逢260週年，Baccarat將繼續推進國際化發展，繼往開來，盛放新的光芒。探索Baccarat的精彩世界，請瀏覽www.baccarat.com和www.instagram.com/baccarat

For high resolution images of Cristal Room by Anne Sophie Pic, please click HERE to download

<<Hong Kong, 4^th June, 2025>> One MICHELIN-starred Cristal Room by Anne-Sophie Pic—a collaboration between Leading Nation Hospitality, Baccarat, and acclaimed French chef Anne-Sophie Pic — presents a new summer journey of seasonal dishes across its lunch, dinner, and à la carte menus with the presence of Cheffe Anne Sophie Pic in Hong Kong from 25-27 June. Located atop Forty-Five at LANDMARK, the restaurant blends sweeping city views with a culinary philosophy grounded in elegance, emotion, and storytelling. Guided by the vision of Anne-Sophie Pic—whose restaurants hold a combined seven MICHELIN stars—the new menu is shaped by heritage, terroir, and a thoughtful nod to the Hong Kong palate. Leading the kitchen are Head Chef Marc Mantovani and Pastry Chef Leo Faler, supported by a passionate team and a beverage program curated with Executive Chef-Sommelier Paz Levinson and Alexis Boissier.

Cheffe Anne-Sophie Pic Returns to Hong Kong: 25–27 June, 2025

Cheffe Anne-Sophie Pic will return to Hong Kong to personally introduce the new menu launch at Cristal Room by Anne-Sophie Pic. Guests will have the rare opportunity to meet her at lunch on 25, 26, and 27 June, and at dinner on 27 June. Reservations can be made now via SevenRoom.

New Seasonal Highlights: A Story on Every Plate

The new menu reflects Anne-Sophie Pic’s signature interplay of fragrance, texture, and memory—each dish a deeply personal narrative shaped by her heritage, delicately adapted for the Hong Kong palate.

• Les Berlingots ASP ©

This summer version of Pic’s signature pasta is filled with goat cheese and served in a green tomato consommé infused with chrysanthemum and marigold. The dish combines acidity, creaminess, and a delicate floral note, with chrysanthemum offering a subtle nod to local Hong Kong flavours.

• Kinmedai

Charcoal-grilled deep-sea Kinmedai is paired with seaweed-roasted French beans and sits atop a base of dulse seaweed. It is finished with a light sabayon made from bay leaf oil and pink peppercorn water.

Limousin Sweetbread

• Charolais Beef Fillet

This prized French beef is marinated with miso, coffee, and caraway, then cooked meunière-style. It is served with a smoky eggplant purée and garnished with black garlic, pine bud powder, and fresh herbs.

• Limousin Sweetbread

Prepared over several days, the sweetbread is poached in a milk infusion, aged in beeswax, then pan-seared in clarified butter. It is served with corn honeycomb and praline, osmanthus, and lavender—two flowers symbolic of Hong Kong and France.

• Kuruma Shrimp

Smoked Kuruma shrimp is placed over a savoury chawanmushi made from charcoal-dried peas and green soy beans. A hot consommé infused with geranium and combawa is poured tableside to gently cook the shrimp and enhance its flavour.

Matsutake from Yunnan +  Raspberry

• Matsutake from Yunnan

Matsutake mushrooms and abalone are slow-cooked together with kombu confit, pine noodles, and gyokuro tea. The result is an immersive, umami-rich dish that unites forest and sea. The infusion of Douglas pine enhances the natural depth of the mushrooms, with the final sauce made from kombu and dried mushrooms to elevate the umami further.

• Raspberry (Dessert)

This refreshing dessert combines raspberry confit with rosemary and sea fennel ice cream. Cocoa nib meringue adds texture, and a touch of seaweed provides a hint of salinity.

• Mekonga Chocolate (Dessert)

Coriander-infused chocolate crémeux sits atop a chocolate sponge with chocolate mousse, caramelised peanuts, and peanut praline. It is finished with coriander tuile, chocolate decor, and a spiced chocolate sauce flavoured with mace.

• Millefeuille (Dessert)

Crisp puff pastry is layered with coffee crèmeux, meadowsweet caramel, vinegar gel, ginger chantilly, and sobacha tuile.

• Blackberry Pavlova (Dessert)

Fresh blackberries are paired with smoked vanilla crèmeux and pink peppercorn chantilly. A mulberry gin sauce ties together the vibrant fruit and aromatic components.

• La Pêche

A warm peach is confit inside a crust of sugar and cinnamon berry, infused with cascara and verbena, and served with a scoop of verbena ice cream.

Current Menus at Cristal Room by Anne-Sophie Pic

Cristal Room by Anne-Sophie Pic currently presents three distinct menu formats, each reflecting Chef Pic’s signature sensibility and her refined integration of French culinary tradition with regional influences.

The “Savoir-Faire” lunch menu offers a three-course journey (from HK$680), featuring dishes like Frog Legs Meunière with laksa-lapsang souchong consommé, and Pork Loin Confit glazed with yuzu and voatsiperifery pepper sauce. For dinner, the “Voyage” tasting menu (from HK$2,280) unfolds over six courses, highlighting creations such as Hokkaido Scallop Carpaccio with smoked eel ice cream and Ossetra caviar, and Aveyron Lamb infused with tonka and cherry blossom, accompanied by a seaweed tartlet.

Guests seeking flexibility can opt for the À La Carte menu, which requires a minimum of three courses per guest. This menu includes a selection of starters like Green Asparagus marinated with combawa leaves and Sichuan pepper bavaroise, mains such as Charolais Beef Fillet en imprégnation with miso, coffee, and caraway, and desserts like the Mekonga Chocolate mousse infused with mint and served with pandan sorbet.

Each menu is thoughtfully paired with a curated beverage program, offering both alcoholic and non-alcoholic options to complement the dining experience. Cristal Room by Anne-Sophie Pic is open for lunch from Tuesday – Saturday and for dinner from Monday – Saturday. For reservations / bookings at Cristal Room by Anne-Sophie Pic, please visit website at HERE.

<<ENDS>>

About Cristal Room by Anne-Sophie Pic

One MICHELIN-starred Cristal Room by Anne-Sophie Pic represents a groundbreaking collaboration between Baccarat, the iconic crystal manufacturer and creator of enchanting worlds, Anne-Sophie Pic, the world’s most Michelin starred female chef, and Leading Nation Hospitality in Hong Kong. This remarkable restaurant, opened in mid November 2023, seamlessly blends the realms of hospitality, design, and gastronomy. Conceived by Gilles et Boissier, the renowned Paris-based architecture and interior design studio behind Baccarat Hotel in New York, the 40-seat venue offers a breathtaking panoramic view of Hong Kong’s Victoria Harbour and showcase the culinary know-how with the open kitchen.

Anne-Sophie Pic, acclaimed for her culinary finesse and renowned for her concept and cuisine philosophy of “Suffusion”, brings her unmatched exquisite sensibilities, perfect balance, and striking flavour combinations to the Cristal Room. Throughout her unique creations, together with her head chef Marc Mantovani, she invites guests to savour dishes that reflect her French identity while showcasing Asia as a re-appropriation of her own traditions. Beverage creations, extension of Anne-Sophie Pic signature, are imagined with Paz Levinson to create a symbiosis between dishes and drinks. In the same pursuit of perfection, Anne-Sophie Pic and Eric Verbauwhede, created artful expressions of the chef’s culinary philosophy in the realm of pastry.

At the entrance, guests are greeted by a mesmerizing chandelier engulfed in flames. This stunning display symbolizes the harmonious fusion of the four elemental forces – fire, air, earth, and water – that serve as the foundation for all Baccarat creations.

About Forty-Five

Forty-Five located in LANDMARK is the most exciting art, culinary and lifestyle destination in a generation. The sprawling space atop Gloucester Tower houses five new experiential concepts, including MICHELIN-recommended The Merchants, Kaen Teppanyaki, Cardinal Point, One MICHELIN-starred Cristal Room by Anne-Sophie Pic, and private members’ club, the Gloucester Arts Club.

Address: 43/F Gloucester Tower, LANDMARK, 15 Queen’s Road Central

About Leading Nation Hospitality

Founded in 2016 by entrepreneurs Gerald Li and Kevin Poon, the Hong Kong-based hospitality group Leading Nation specialises in eclectic F&B with a focus on éclat and design, all of which combine to craft unique culinary experiences. Young, dynamic and with a proven track record of world-class operations, Leading Nation’s award-winning portfolio of concepts including Elephant Grounds, The Diplomat, Wagyumafia, and more, have grown from Hong Kong to cities including Chengdu, Guangzhou, Manila, and Tokyo.

About PIC and Chef Anne-Sophie Pic

Anne-Sophie Pic, the world’s most Michelin starred female chef, is known for her exquisite sensibilities, perfect balance, and striking flavour combinations, which achieve superlative equilibrium between powerful tastes and their delicate expressions. Her unique legacy is founded in grace and audacity – a bold openness to the world and a reverence for the earth and those who cultivate it.   At the heart of Anne-Sophie Pic’s creativity is her concept and cuisine philosophy called “Suffusion”.  Suffusion happens when aromas enter a new flow, expressing themselves at their very best, through astonishing new tastes and sensations, through the use of different techniques from the French culinary tradition such as marination, infusion, steeping, or smoking.

Anne-Sophie Pic holds 3 Michelin stars in her gastronomic Pic*** restaurant in Valence, France where the family house has been located for three generations. With Anne-Sophie Pic in charge of the creation and David Sinapian, her husband, at the head of the company, they turned Pic into a group dedicated to luxury restaurants and high-end F&B experiences.

Follow the Pic universe on social media @annesophiepic @pic-valence @ladamedepicparis

About Baccarat

Founded in 1764, Baccarat, alchemist of joy and creator of enchanting worlds, is the fruit of a group of daring artisans who have transformed the four elements of nature – earth, air, fire and water – into crystal of unparalleled purity. By crafting true masterpieces, Baccarat has never ceased to surprise the world, garnering numerous awards at World Fairs and international exhibitions. This is how the name of a small town in eastern France, Baccarat, has over time become a symbol of the art of celebration and French joie de vivre. From Paris to Moscow, New York, Tokyo, Miami or Hong Kong, the unique experience of Baccarat’s art de vivre can be found within its Houses, boutiques, restaurants, bars, and hotels. Ahead of its 260th anniversary, Baccarat continues its international development, firmly anchored in its roots, and driven by the ambition to always fly higher. Discover the captivating world of Baccarat on www.baccarat.com and on www.instagram.com/baccarat.