由12月16日至1月7日，意大利餐飲熱點藍舍呈獻多款節日美食，包括加拿大龍蝦沙律 Insalata di Astice（港幣$288），加拿大龍蝦配以紅洋蔥、Taggiasca橄欖和清新的柑橘香橙；白松露意大利麵 Tagliolini al Tartufo Bianco (港幣$488)，以手工製意大利幼麵配以巴馬臣芝士及白松露；意式吉列羊扒Costolette di Agnello Panate（港幣$398），香脆羊扒配上雅枝竹；不要錯過聖誕樹頭蛋糕 Tronchetto di Natale（港幣$128），配上朱古力、栗子及榛子海綿蛋糕，令人難以抗拒。
於12月3日至1月9日期間，客人可於熱鬧的西班牙美食集中地海灣聚品嚐由主廚Gerard Rubio Casabaya特別設計的節日單點菜式，包括以蜆、番茄醬、大蒜及歐芹烹製的香辣蜆Almejas a la Marinera Picante (港幣$218)；香燉牛肉Fricando de Ternera (港幣$418)，加泰隆尼亞燉牛肉配上時蘑菇及黑松露；西班牙羊肩飯Arroz de Cordero (港幣$688)，慢煮羊肩肉配以蒜泥蛋黃醬、肉汁及黑松露，香味四溢。
Theign 於馬來西亞出生，在新加坡長大，自小就受多種文化影響，自然培育出敏銳的味覺。她憑著與生俱來的積極堅持，越洋學藝受訓，不但廚藝備受肯定，更曾為美國創作歌手 Lionel Richie 烹飪菜餚。有別於傳統的入行之路，Theign 於威斯康辛大學修讀新聞系（University of Wisconsin），在學時會到三藩市探望家人，常有機會接觸到各式各樣的亞洲菜。這段日子令她對美食愈來愈有興趣，但引導她走上廚藝之路的關鍵契機，反而是已故主廚 Charlie Trotter 在畢業典禮上演講的一席話。四年的環球美饌烹調經驗，加上從小到大喝到媽媽的家常粵式湯水，已為 Theign 的下一站作好準備。2018 年，她與口利福前主廚 Jowett Yu 自在悉尼 Ms.G’s相識後的一次偶然重逢，正好為她開闢了一條新道路。此後，她很快便登上航班，成為越南西貢風味燒烤餐館 Le Garçon Saigon 的領班人。三年過後，Theign 出任歷山大廈 Grand Majestic Sichuan 主廚，帶領訓練有素的廚房團隊打造川味佳餚。儘管 Theign 一生遊盡意料之外的地方，至今從未忘記自己的家鄉。還是初級廚師的時候，她就在學習烹煮菜式與設計菜單的過程中，開始建立自己的食譜收藏集。一開始收藏的三本中菜食譜當中，正好有 Grand Majestic Sichuan 顧問 Fuchsia Dunlop 的著作 Land of Fish and Rice (中譯為《魚米之鄉》) 。 鑽研不同技藝和菜系多年後，造就了今日經驗豐富的 Theign。即使有充足歷練，她仍抱著一顆心胸開闊的好奇心，在廚藝世界不斷開拓眼界。她的家庭與文化背景，不但造就了她腳踏實地的作風，亦是她踏上廚藝之路的關鍵，而這種精神將會從川菜開始，伴隨她邁步成為中菜權威。
Black Sheep Restaurants以社群為先，以社會為本，旨在推動款待服務業的未來，為世界帶來改變;藉著與願景宏大的夥伴合作，發揮樂觀精神與正向力量，為蒞臨用餐的客人、發展旅途上並肩前進的每一位同伴， 造就不一樣的回憶。 創立以來，Black Sheep Restaurants一直作為服務業界先驅走在最前，定義旗下品牌與服務業的待客之道，至今累 積的豐碩成果，屢獲業界嘉許，當中包括米芝蓮推介指南、Asia’s 50 Best (亞洲 50 最佳餐廳)及 La Liste (全球頂尖餐廳榜單)。
《2024年11月18日，香港》米芝蓮一星及綠星餐廳 Roganic Hong Kong 由英國名廚 Simon Rogan 打造，以其「從農場到餐桌」的英式美食和可持續餐飲理念而聞名。Roganic 欣喜地宣佈餐廳將於銅鑼灣希慎道33號利園一期402-403號舖以全新面貌及推出新菜單重新開業，客人可於今年12月中旬預訂優先試菜，而餐廳將於2025年1月正式開業。按此訂閱餐廳資訊，以搶先體驗全新 Roganic。
Roganic 延續創辦人 Simon Rogan 對環保與永續的承諾，與當地注重永續的供應商、生產者及農場合作，從餐廳160公里範圍內的本地有機農場採購優質材料，並以品質、季節性和再生農業實踐為優考慮，以實踐「從農場到餐桌」理念。於行政主廚Oli Marlow、香港主廚 Adam Catterall 和副主廚 Mark Catchpole 的領導下， 加上 Roganic 團隊的專業知識，Roganic的新菜單將展示獨有風格、前所未見的食譜以及對零浪費的承諾。新餐單將於餐廳重新開業前發佈。
新菜單設計理念—減少、重複使用和回收
新Roganic Hong Kong的室內設計概念由屢獲殊榮的本地室內設計公司Atelier E設計，沿襲了Simon Rogan的精神。Roganic 2.0與回收本地廢棄樹木進行加工的環保木製香港木庫 (HK Timberbank) 合作，採用可追溯的本地木材來建造餐廳的桌子等傢俱。此外，Roganic亦回收並升級改造其前餐廳的大理石地板和椅子，以織物重新包裹。
歡迎 Simon Rogan 旗下米芝蓮三星餐廳 L’Enclume 的團隊成員加盟Roganic Hong Kong團隊
於重新開業期間，Simon Rogan餐廳集團的主要成員將確保食品和服務符合Roganic的標準。L’Enclume餐廳經理Graeme Cumine為L’Enclume獲得米芝蓮三星的成就，他將致力為Roganic Hong Kong的客人提供優質服務和全方位的用餐體驗。Roganic Hong Kong資深團隊成員Antonio Mereu將為新環境帶來熱情、專業的服務品質，讓客人感受Roganic的熱情好客之道。
Simon Rogan表示：「自2011年在馬里波恩開設首間Roganic期間限定餐廳以來，Roganic一直在不斷發展，引領著現代餐飲的趨勢。進駐香港五年後，我們很高興能夠於一個美妙的新地點並以令人興奮的新菜單方式重新引入Roganic。自從Roganic進駐台北以來，團隊孜孜不倦地致力於開發香港餐飲界尚未體驗過的新菜餚和服務風格。我熱切期待於12月中旬起歡迎大家。」
在英國名廚Simon Rogan的領導下，Roganic Hong Kong將於利園一期四樓的新址開業，標誌著創意、永續餐飲的新時代。更多資訊將於餐廳重新開業前發佈。
Simon 將他的餐廳擴展到香港，分別於 2019 年 1 月和 2019 年 2 月開設了 Aulis 和 Roganic。香港Roganic於 2019 年 12 月獲得米芝蓮一星。Simon 於 2019 年 10 月於現代鄉村別墅酒店Linthwaite House內開設了休閒餐廳 Henrock。2020 年，為應對疫情，Simon Rogan推出了在全國範圍內的美食宅配服務 Simon Rogan at Home，在Cartmel和倫敦提供定期更換的三道菜「在家」用餐體驗。
2021 年，L’Enclume 和香港Roganic 均獲得米芝蓮綠星，大大肯定Simon 在可持續發展方面的努力。Simon是全球唯一一位在兩大洲擁有綠星的廚師。2022年，Simon 在香港開設了一間烘焙店和天然葡萄酒酒吧 The Baker & The Bottleman。榮獲米芝蓮三星的L’Enclume為英格蘭北部第一間獲得該殊榮的餐廳，適逢慶祝L’Enclume開業20週年。2023年初，Simon Rogan於馬爾他瓦萊塔開設ION Harbour而餐廳於2024年立即獲得米芝蓮二星殊榮。位於泰國布吉的Aulis Phuket於2023年12月開業。
餐廳獎項 最佳新餐廳 – Foodie 最佳新過江龍餐廳 – Time Out Hong Kong 2019年度最佳新餐廳 – Lifestyle Asia Hong Kong 最佳服務 – T Dining by Hong Kong Tatler 2019 香港及澳門地區20最佳餐廳 – T Dining by Hong Kong Tatler 2019 最佳新餐廳 – T Dining by Hong Kong Tatler 2019 米芝蓮一星 – 米芝蓮指南香港澳門2020, 2021, 2022, 2023 最佳服務大獎 – 南華早報Top 100 Tables 2020, 2021 米芝蓮綠星 – 米芝蓮指南香港澳門2021, 2022, 2023 Best Sommelier – Roganic Hong Kong (Pierre Brunelli) Sustainability Champion – Roganic Hong Kong (Ashley Salmon). Travel & Leisure Asia 2023 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
[15th November, 2024 – Hong Kong]BaseHall 01 and BaseHall 02 are the ultimate destinations where the finest culinary talents, local brands, and live entertainment converge to create an extraordinary experience in Hong Kong. This November, BaseHall 02 is proud to welcome two new additions to the family – Hancham, a Korean meat and grill specialist serving home-style Korean cuisine, and Yuan is Here, a MICHELIN Bib Gourmand-awarded eatery inspired by Taiwan’s street food and lively night markets.
HANCHAM KOREAN MEATHOUSE AT BASEHALL 02 FROM 6TH NOVEMBER
Marking its first outlet outside of Tsim Sha Tsui, Hancham Korean Meathouse has now opened in BaseHall 02 starting from 5th November. Hancham, which translates to “the true taste of Korea,” is distinguished by its use of high-quality ingredients and homemade special sauces. Established in 2014, this popular grill restaurant highlights rustic and classic Korean cooking – sure to satisfy hearty Korean food cravings.. Central to its culinary offerings are its unique range of aged meat cuts and a diverse selection of Korean barbecue.
Among Hancham’s popular menu items are traditional favourites like Kimchi Jjigae (HK$88), a rich soup simmered with spicy pork, fermented vegetables, and tofu served with side dishes and rice; Ginseng Chicken Soup (HK$198), featuring whole chicken stuffed with rice, ginseng, garlic, and dates, served with side dishes and rice; Galbi Tang (HK$138), a homey and comforting bone broth soup filled with beef short ribs, glass noodles and radishes, served with side dishes and rice; the must-try Original Crispy Fried Chicken (HK$158); and flavourful Bulgogi Kimbap (HK$78), a traditional Korean seaweed rice roll stuffed with bulgogi beef, eggs, burdock, carrots, cucumber, and perilla leaves.
A recent addition to their menu, the Hancham Bibimbap (from HK$98), offers a contemporary twist on the classic Korean dish. Diners can customise their Dolsot (stone pot) with house-made meat or crispy tofu selections, sautéed vegetables, and a choice of white or whole grain rice , all brought together with a special soy sauce and lemon sauce. This creation is exclusively available at Basehall 02, adding a fresh dimension to Hancham’s culinary offerings.
YUAN IS HERE AT BASEHALL 02 FROM 11TH NOVEMBER
From 11th November onwards, guests will be able to experience MICHELIN Bib-Gourmand Winner (2021-2024), Yuan is Here right in the heart of Central at BaseHall 02. Yuan is Here has earned a reputation as Hong Kong’s go-to destination for genuine Taiwanese street food. Driven by a passion for preserving and sharing traditional Taiwanese food culture in Hong Kong, Yuan is Here imports select ingredients directly from Taiwan, ensuring every dish offers an authentic taste of the bustling night markets from across the strait.
Yuan is Here proudly presents signature dishes like Braised Pork Rice (HK$68) served with braised egg, pickled radish, and vegetables; Taiwan Mini Sausage (HK$40), the sweet and juicy bite-sized street snack; Pork Knuckle Rice (HK$68), an exclusive iteration of the traditional Taiwanese dish infused with rich garlic flavour; the famous Deep-Fried Sweet Potato Ball (HK$53) that is delightfully crispy on the outside and soft on the inside; Black Sugar Traditional Mochi (HK$30); and basil-infused Taiwanese Crepes (HK$55) with a selection of fillings including corn, cheese, dried meat, taro, ham, and egg. Finally, the classic Pearl Milk Tea (HK$32) accompanied by chewy tapioca balls ensures an authentic taste of Taiwan with every bite and sip.
BASEHALL 02 COMEDY CLUB PRESENTS: JOCELYN CHIA (7 DEC) & IRENE TU (21 DEC)
BaseHall 02 is excited to kick off December with two exceptional comedy shows, produced by its comedy show partner, Backstage Comedy On Saturday, 7th December, from 830pm – 1000pm, join Jocelyn Chia, a Georgetown Law graduate and former corporate attorney who transitioned to stand-up comedy. Now a favourite in New York’s vibrant comedy scene, Jocelyn performs at prestigious venues like the Comedy Cellar and has garnered attention from major outlets including CNN, BBC, and The New York Times for her sharp wit and unique perspective. Book tickets HERE.
On Saturday, 21st December from 830pm – 1000pm, comedy enthusiasts can enjoy the talent of Irene Tu. Hailing from Los Angeles, Irene has made a significant impact with her quick wit and engaging performances. Her debut album, “WE’RE DONE NOW,” reached #1 on the iTunes comedy charts, and she was recognized as one of Netflix’s “Introducing” comics of 2022. With viral stand-up clips amassing over 30 million views, Irene promises an unforgettable night of humour at BaseHall 02. Book tickets HERE.
As a place to celebrate Hong Kong and its homegrown talents, BaseHall 02 continues to experiment with brave new culinary ideas and events, championing the food and people that make one of the world’s greatest cities so unique.
<<ENDS>>
BASEHALL 01 and 02 CONTACT
Address: Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central
BaseHall is Hong Kong’s ultimate dining destination, bringing the most exciting cuisines and culinary talents together under one roof. We’re here to make Central the centre of the flavour universe and bring the people of Hong Kong together over great food, drinks and genuine hospitality. Whether you’re looking for a quick bite, a leisurely lunch, or a nightcap at the end of a long day, our killer line-up of vendors has got something for everyone – making every moment as memorable as your next bite. Come celebrate the best food and drink with Hong Kong’s finest homegrown culinary talent.
ABOUT BASEHALL 02
Premier food and beverage destination, BaseHall 02 is the vibrant new addition to Hong Kong’s diverse culinary landscape. BaseHall 02 presents a curated collection of Hong Kong’s best food and beverage experiences under one roof. From counters serving up the city’s celebrated classics and experiences, to late-night DJ events fuelled by bespoke cocktails, BaseHall 02’s fluid space leads the way in modern, multi-concept experiential dining.
The highly anticipated re-launch of Roganic introduces Simon Rogan’s new, all-encompassing gastronomic vision, which features a sharing menu approach that ensures a relaxed, accessible, yet elevated dining experience while staying true to its sustainable ethos
To register for priority booking and receive more details about how to book in for the preview dining before the restaurant opens in January, find the link at HERE
<<14th November 2024 – Hong Kong>> The one MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong, celebrated for its innovative, city-centric farm-to-table approach by British chef Simon Rogan, is thrilled to announce its reopening with a brand-new look and menu at Shop 402-403, Lee Garden 1, 33 Hysan Avenue, Causeway Bay. Reservations will be released from early December for the preview period, with a full public launch set for January 2025. Guests are invited to subscribe for early access, please click here to sign up.
HIGHLIGHTS OF THE NEW ROGANIC HONG KONG
The New Sharing Set Menu Format
Roganic steps away from the traditional tasting menu, with Simon Rogan’s vision giving diners the flexibility of selecting dishes from the sharing main course section of a set menu, determining the length of their meal. This new format responds to global dining trends, offering a more approachable experience with sharing dishes, allowing guests greater choice in their dining journey and the opportunity to cater for a range of budgets. For those that wish to follow a more traditional approach, the Roganic team can design a menu for the table that upholds this fun and interactive service style.
This evolution continues Roganic’s commitment to sourcing premium ingredients from a local network of organic farms within 160 km of Hong Kong, prioritising quality, seasonality, and regenerative farming practices. With the expertise of Roganic’s dedicated and long-standing team members overseen by Executive chef Oli Marlow, Head Chef Adam Catterall and Sous Chef Mark Catchpole, the new menu will showcase a unique style, never-before-seen recipes, and a strong commitment to zero waste.
A sample menu will be released closer to the reopening date.
The New Design Concept – Reduce, Reuse, and Recycle
Roganic Hong Kong’s new interior concept, designed by award-winning local interior design firm Atelier E, follows the Rogan ethos.
In collaboration with HK Timberbank, an eco-social enterprise focused on upcycling local trees, Roganic 2.0 incorporates traceable, locally sourced wood for the construction of tables and other elements in the dining room. Furthermore, the restaurant reclaimed and recycled marble flooring and upcycled chairs from the previous site, rewrapped in fabric. The ambience creates a fun, warm, and relaxed space that will provide diners with a welcoming experience in its new home.
Welcoming Team Members from Simon Rogan’s Three MICHELIN-starred L’Enclume
For the opening period, key members from the Simon Rogan restaurant group will ensure both food and service meet Roganic’s ambitions. Graeme Cumine, Restaurant Manager of L’Enclume, brings his dedication to friendly service and an all-encompassing guest experience, alongside his achievements that contributed to L’Enclume’s three MICHELIN stars. Antonio Mereu, a Roganic Hong Kong veteran, will bring a warm, professional service standard to the new setting, welcoming both regular guests and new prospective guests of Roganic.
Valentin Mouillard, L’Enclume’s Head Sommelier and 2024 MICHELIN Sommelier Award winner, has been promoted to Group Head Sommelier and will oversee the drinks programme, featuring large-format bottles for the sharing-style menu and a range of low and no-alcohol options tailored to the local palate. Valentin will share stories of each winemaker, embracing low-intervention, small-scale winemaking.
A Word from Simon Rogan
“Since our first iteration of Roganic, a pop-up in Marylebone in 2011, Roganic has continually evolved, leading the way in modern dining. And after five years in Hong Kong, we’re very excited to reintroduce Roganic in a wonderful new location with an exciting new menu format. Since our Roganic residency in Taipei, the team has worked tirelessly on new dishes and service styles that the Hong Kong dining scene hasn’t yet experienced. I can’t wait to welcome everyone from mid-December onwards,” says Simon Rogan.
Stay tuned for updates as Roganic Hong Kong prepares to open at its new address on the 4th floor of Lee Garden One, marking a new era in creative, sustainable gastronomy, under the guidance of celebrated British chef Simon Rogan.
Roganic Hong Kong is Simon Rogan’s one MICHELIN star and MICHELIN Green-starred restaurant located in the centre of Hong Kong’s Causeway Bay, and which opened in 2019 with Oli Marlow as Executive Chef and Ash Salmon as Head Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. Within the space, guests will find a big kitchen counter; a destination bar (with seasonal cocktails) as well as a number of multifunctional private dining rooms. Roganic Hong Kong also houses Aulis Hong Kong which – like its London outpost – is an intimate 12-seater chef’s table, offering a dynamic and interactive dining experience, centred around a tasting-menu with paired wines.
In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability.
In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and will be relocating to a new home in December 2024 in Hong Kong. Roganic Hong Kong is led by Executive Chef Oli Marlow, alongside Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole.
@roganichongkong
New Restaurant Information – Roganic Hong Kong
New Address: Shop 402-403, 4/F, Lee Garden One, Causeway Bay Hong Kong
Email: reservations@roganic.com.hk
Tel: +852-2817-8383
Facebook Page – www.facebook.com/RoganicHongKong
Instagram: @RoganicHongKong
ABOUT SIMON ROGAN MBE
Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L’Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds three Michelin stars as well as the top ranking in La Liste with Simon Rogan being the first British chef to achieve this.
Simon opened Rogan & Co, his second venture in Cartmel in 2008 which won its first Michelin star in 2018. In 2011, Simon established Our Farm in The Lakes, which provides the restaurant group with high quality, sustainable produce. In 2016, Simon launched Aulis Cartmel, a six-seater chef’s table experience adjoining L’Enclume.
A London outpost of Aulis arrived in 2017 as a standalone 12-seater chef’s table in central Soho, which was awarded its first Michelin star in 2024.
Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. In October 2019, Simon opened Henrock, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.
In 2020, in response to the global pandemic, the group launched Home by Simon Rogan, a delivery offering providing three-course ‘at home’ dining experiences created in The Lakes. In 2021, Simon’s efforts towards sustainability were recognised with the newly introduced Michelin green star, awarded to both L’Enclume and Roganic Hong Kong. In 2022, Simon opened a Hong Kong based bakery and restaurant The Baker & The Bottleman, and in the same year L’Enclume was awarded its third Michelin star, the first restaurant in the north of England to do so. This coincided with the group celebrating 20 years since Simon opened L’Enclume. In early 2023, he expanded his portfolio to Valletta, Malta with the opening of ION Harbour by Simon Rogan, and in 2024 the restaurant became the first ever restaurant on the island to be awarded with two Michelin Stars. In December 2023 the group expanded into Thailand, with the opening of Aulis Phuket.
In 2023, ‘A Day at Our Farm’ welcomed its first guests, Simon’s seasonal, al fresco dining experience located on Our Farm, and awarded Best Farm to Table restaurant at the 2024 Good Food Guide awards, and runs throughout the warmer months, In 2023, Simon was recognised with a top accolade at the Craft Guild of Chefs Awards, and is currently vice president of the Bocuse d’Or UK team. In 2024, Simon was awarded an MBE in the New Year’s Honours list for his services to the food industry.
Further information and news: www.simonrogan.co.uk or visit @rogan_simon
Restaurant Accolades & Awards
Best New Restaurant – Foodie
Best New Foreign Restaurant – Time Out Hong Kong
Best New Restaurant of 2019 – Lifestyle Asia Hong Kong
Best Service – T Dining by Hong Kong Tatler 2019
Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019
Best New Restaurant – T Dining by Hong Kong Tatler 2019
One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024
Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024
Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
Travel & Leisure Asia 2023 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
<<13th November 2024 – Hong Kong>> Every celebration needs an extraordinary host. Someone who brings people together through meaningful connections and shared laughter, reveling in every joyful detail, from beginning to end. Someone who creates experiences that transcend gatherings, transforming them into memories that last a lifetime. This year, let Rosewood be your host. Indulge in a festive journey across BluHouse, The Butterfly Room, Butterfly Patisserie, Holt’s Café, Bayfare Social, one MICHELIN-starred CHAAT, HENRY, one MICHELIN-starred The Legacy House, DarkSide and XX, as they unveil a tapestry of flavours crafted to delight the senses. From 24 to 31 December, discover the festive menu promotions and exquisite seasonal offerings that await.
Experience the epitome of holiday indulgence with Rosewood Hong Kong’s online shop, offering exclusive Christmas Turkey and Christmas Ham takeaway packages. Whether hosting intimate small-scale private Christmas parties or large-scale joyous gatherings with friends and family, savour a decadent holiday feast in the comfort of your home. Get ready to create unforgettable festive memories as Rosewood Hong Kong invites you to celebrate in unparalleled style.
BluHouse – Authentic Italian Food Hall
BluHouse, a premier Italian food and beverage destination, is pleased to present their festive specials available from 16 December 2024 to 7 January 2025. Indulge in Insalata di Astice (HKD288), a Canadian lobster salad with Tropea red onion, Taggiasca olives, and a bright citrus burst of orange; Tagliolini al Tartufo Bianco (HKD488), featuring homemade tagliolini, Vacche Rosse Parmesan cheese, and Alba white truffle; and Costolette di Agnello Panate (HKD398), a deep-fried breaded lamb cutlet with artichoke. To end on a sweet note, don’t miss out on the delectable Tronchetto di Natale (HKD128), a hazelnut sponge cake with chocolate and chestnut.
The Butterfly Room – Afternoon Tea & Savoury Delights
Indulge in the festive spirit at The Butterfly Room by Executive Pastry Chef Jonathan Soukdeo with Festive Afternoon Tea Set priced at HKD568 per person. Available from December 2 to January 5, this indulgent experience features a delectable assortment of delights including traditional finger sandwiches, freshly baked classic scones, and a medley of festive treats such as Mont-Blanc Parfait, Apple & Pear Tatin, Chocolate Flan, Caramel Millefeuille, all complemented by a fine selection of teas. Guests can add a glass of French Bloom organic non-alcoholic bubbly for HKD128, Perrier-Jouet Champagne for HKD188, or Billecart-Salmon Brut Rosé for HKD300.
Butterfly Patisserie – Elevated Dessert Boutique
Butterfly Patisserie’s online Christmas Collection – with a total 16 items by Executive Pastry Chef Jonathan Soukdeo – is a magical celebration of the holiday season. Indulge in an array of meticulously crafted whole cakes and artisanal pastries like the Festive Black Forest Cake (HKD688), with moist layers of decadent chocolate cake filled with luscious cherry compote, topped with whipped cream and dark chocolate bells; the Pear Chestnut Chiffon Cake (from HKD408), a light, fluffy cake incorporating a perfect mix of sweet pears and rich chestnuts; the Classic Christmas Panettone (HK$598), the Christmas Gingerbread House (HKD888) or the classic and timeless elegance of Festive Hazelnut Millefeuille (HKD408) that captures a true taste of the festive season. For the ultimate indulgence, choose from three different Rosewood Christmas Hampers filled with festive gourmet favourites, with prices starting at HKD2,388.
Holt’s Café – Modern Hong Kong Teahouse
Embrace the festive season at Holt’s Cafe, a vibrant all-day dining destination that reimagines Hong Kong-style teahouses with a contemporary twist, blending international cuisine with local flavours. From 1 to 31 December 2024 (except 25 December), indulge in the Festive Feast Set Lunch for HKD398 and the Festive Feast Set Dinner for HKD468. On Christmas Eve, 24th December, experience a special Christmas Eve Set Dinner priced at HKD1,280. Celebrate Christmas Day on 25th December with a sumptuous Christmas Day Set Brunch and Set Dinner, both offered at HKD1,280 each. As the year draws to a close, welcome the New Year in style with a New Year’s Eve Set Dinner on 31 December, available at HKD1,280 per guest.
Bayfare Social – Buzzing Spanish Restaurant & Bar
Lively Spanish restaurant and bar, Bayfare Social by Chef Gerard Rubio Casabaya presents their festive specials available from 3 December 2024 until 9 January 2025, featuring an array of enticing dishes including Almejas a la Marinera Picante (HKD218), a classic Galician tapas recipe made with spicy fisherman clams, tomato sauce, garlic and parsley; Fricando de Ternera (HKD418), a rich Catalan beef stew with seasonal mushrooms and aroma of black truffle; Arroz de Cordero (HKD688), a sharing-style slow-cooked lamb shoulder with aioli and black truffle, and more.
CHAAT – One MICHELIN-starred Indian Cuisine
For a festive season to remember, indulge in one MICHELIN-starred CHAAT’s vibrant menu full of colour and spice, under the guidance of Chef de Cuisine Gaurav Kuthari. Celebrate the holiday season with an array of special menus: On 24th December, enjoy the Christmas Eve Set Lunch for HKD898 and the Christmas Eve Set Dinner for HKD1,288, alongside a la carte options. Delight in the Christmas Day Set Lunch for HKD898 on 25th December, followed by a dinner a la carte menu. Embrace the festive spirit on Boxing Day, 26th December, with the Boxing Day Set Lunch for HKD898. Finally, welcome the New Year with a luxurious dining experience on 31st December through the New Year’s Eve Set Dinner priced at HKD1,588.
HENRY – Contemporary American Steakhouse
Experience the festive spirit at HENRY American steakhouse by Chef Jorge Vera with a range of special offerings throughout the holiday season. Starting on 24th December, delight in the Christmas Eve Set Dinner priced at HKD1,688 per guest. Celebrate Christmas Day with a delightful brunch and a la carte dinner featuring festive specials. Continue the festivities on Boxing Day, 26th December, with brunch and a la carte delights for dinner. Lastly, welcome the New Year on 31st December with a memorable New Year’s Eve Dinner Set priced at HKD1,988 per guest at HENRY.
The Legacy House – One MICHELIN-starred refined Cantonese Cuisine
One MICHELIN-starred The Legacy House, known for its exquisite Cantonese cuisine led by Chef Li Chi Wai, invites guests to join them for their special holiday celebrations. In celebration of the Winter Solstice Festival, a significant occasion in Chinese culture symbolizing family reunion and the arrival of longer daylight hours, guests can enjoy the exclusive Winter Solstice Festival Set Menu at The Legacy House, priced at HKD2,380 per person, starting from 21 December.
On the eve of 31 November, on New Year’s Eve, The Legacy House presents a New Year’s Eve Set Menu for HKD2,380 per person, available to be enjoyed exclusively in one of The Legacy House’s seven uniquely designed private dining rooms, providing the perfect setting for hosting family and friends during festive gatherings.
DarkSide – Sultry Live Jazz Bar | XX – Intimate Social Bar & Lounge
Festive cocktail menus will be available from 1 to 31 December at both The DarkSide and XX. The DarkSide, a cocktail parlour celebrated for its sultry live jazz and ranked #17 on Asia’s 50 Best Bars 2024, invites guests to indulge in a unique selection of holiday-inspired cocktails. Meanwhile, XX, a sophisticated bar and lounge nestled within Rosewood Hong Kong, will feature specially crafted cocktails alongside its vibrant live music program, creating an intimate atmosphere to celebrate the festive season. Enjoy the perfect blend of sophisticated libations and festive cheer at both venues throughout December.
Rosewood Hong Kong Online Shop
Celebrate this festive season with Rosewood Hong Kong’s exclusive offerings available through their online shop. For Thanksgiving, treat yourself and your loved ones to a scrumptious turkey feast. The Rosewood Thanksgiving Turkey (HKD2,988) includes a generous, crisp-skinned 8 kg turkey accompanied by mouth-watering side dishes, all designed to serve 10 persons. Deliveries and pick-ups are available from 22 November to 1 December (last order on 28 November).
FESTIVE HAPPENINGS FROM 24-31 DECEMBER 2024 all prices subject to 10% service charge
RESTAURANT
LUNCH
TEA
DINNER
BluHouse
16 Dec-7 Jan: Festive specials
The Butterfly Room
2 Dec – 5 Jan:
Festive Afternoon Tea Set (HKD568)
Bayfare Social
3 Dec – 9 Jan: Festive specials
Holt’s Café
1-31 Dec (except 25): Festive Lunch Set
(HKD398)
24-25, 31 Dec:
Festive Brunch Set
(HKD1,280)
1-31 Dec (except 25): Festive Dinner Set
(HKD468)
24-25, 31 Dec:
Festive Dinner Feast Set
(HKD1,280)
CHAAT
24-26 Dec:
Festive Lunch Set
A la carte menu also available
(HKD898)
N / a
24 Dec: Festive Dinner Set (HKD1,288)
25-26 Dec: ALC only
31 Dec: Festive Dinner Set (HKD1,588)
HENRY
25-26 Dec:
Festive Brunch
(HK$798)
N / a
24 Dec:
Festive Dinner Set (HKD1,688)
24 + 25 + 31 Dec: Festive Specials
31 Dec:
Festive Dinner Set (HKD1,988)
MARMO Bistro
N / a
N / a
Regular a la carte Menu
The Legacy House
Regular a la carte Menu
N / a
21 Dec: Winter Solstice PDR Dinner Set Menu (HKD2,380)
31 Dec: New Year’s Eve PDR Dinner Set Menu (HKD2,380)
Darkside & XX
1-31 Dec Festive Cocktails
Rosewood HK Online Shop
22 Nov – 1 Dec: Takeaway Thanksgiving Turkey Package (HKD2,988)
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 holistic urban 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-apartment luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and amenities.
For more information: rosewoodhotels.com/hongkong
Connect with us: Facebook Instagram WeChat @RosewoodHongKong
Experience Chef Theign’s award-winning Sichuan flavours alongside Executive Chef Chan Chek Keong of Feng Wei Ju, the only two MICHELIN-starred Hunan and Sichuan restaurant in Hong Kong and Macau
[HONG KONG, 12th NOVEMBER 2024] Grand Majestic Sichuan, the vanguard of glamorous and contemporary Sichuan cuisine in Hong Kong led by Executive Chef Theign Phan, is thrilled to announce a very special one-night dinner collaboration with Feng Wei Ju, the most highly-renowned Sichuan and Hunan cuisine establishment from Macau. Chef Theign will join forces with Feng Wei Ju’s Master Chef Chan Chek Keong on the evening of Wednesday 4 December, to showcase the best of Sichuan and Hunan dishes. Guests will be able to immerse themselves in the rich culinary traditions and nuanced flavour profiles of these regional cuisines. Notably, this marks Feng Wei Ju’s first outing cooking in Hong Kong, promising an exciting and one-of-a-kind collaboration during this coveted event.
Feng Wei Ju at StarWorld Hotel in Macau enjoys a distinguished reputation as the most awarded Hunan and Sichuan restaurant in Hong Kong and Macau. Since its establishment in 2014, Feng Wei Ju has received numerous prestigious accolades, including two MICHELIN stars and recently, One Diamond from the Black Pearl Restaurant Guide 2024. The restaurant is celebrated for its premium, healthful dishes crafted with natural umami flavours from carefully sourced premium ingredients, as curated by Master Chef Chan Chek Keong and his carefully assembled “dream team”.
GRAND MAJESTIC SICHUAN X FENG WEI JU ON 4 DECEMBER
Priced at HK$988 + 10% per guest, this exceptional evening will feature a collaborative menu curated together by Chef Theign Phan and Master Chef Chan Chek Keong, offering guests an exquisite selection of dishes that blend the vibrant flavours of Sichuan and Hunan cuisines showcasing also signature dishes from Feng Wei Ju. From Master Chef Chan’s mouth-watering chilled poached chicken, soft and tender Eastern Star grouper cooked in a sea of chillies and mala Sichuan peppercorn, and sea cucumber braised in a velvety mushroom sauce; to Chef Theign’s chilled whole green soy bean in spicy sauce, hearty golden broth wagyu beef short rib, and refreshing dessert of green peppercorn ice cream with cane sugar iced jelly, a feast for both palate and soul awaits guests on this special night.
Grand Majestic Sichuan x Feng Wei Ju
Wednesday 4 December | $988+10% per guest
APPETISERS
Shangcheng Chicken Fillets in Red Oli Sauce
By Feng Wei Ju
Chilled pork belly with spicy garlic sauce
By Grand Majestic Sichuan
Chilled whole green soy bean in spicy soy sauce
By Grand Majestic Sichuan
MAINS
Wok-fried Kuruma Prawns or Australian Lobster with Matsutake and Marinated Chili Pepper
By Feng Wei Ju
Boiled Spotted Grouper Fillets in Hot and Spicy Oil
By Feng Wei Ju
Braised Sea Cucumber Stuffed with Minced Pork and Mushrooms
By Feng Wei Ju
Golden broth wagyu beef shortrib
By Grand Majestic Sichuan
Wok fried smoked bamboo shoots and broccolini
By Grand Majestic Sichuan
DESSERT
Green peppercorn ice cream with cane sugar iced jelly
By Grand Majestic Sichuan
ABOUT FENG WEI JU’S MASTER CHEF, CHAN CHEK KEONG
Master Chef Chan Chek Keong, a culinary luminary well-versed in the art of the eight great cuisines of China, has left an indelible mark on Macau’s culinary scene through his revolutionary combination of Hunan and Sichuan cuisines. Being the first to introduce vibrant and spicy tastes to the region, Chef Chan’s visionary approach has garnered acclaim and success for Feng Wei Ju. With a keen eye for talent, he scoured China to assemble a dream team of chefs renowned for their mastery in crafting authentic Hunan and Sichuan delicacies and artisanal noodles. Chef Chan’s culinary ethos, rooted in the belief that tradition evolves with innovation, drives his team to source premium ingredients and refine seasoning techniques to elevate the flavours of Hunan and Sichuan cuisines. Led by Chef Chan, the chefs at Feng Wei Ju continuously hone their craft, conducting research and striving for culinary excellence, resulting in award-winning dishes that captivate and delight guests. Alongside talents like Chef Zhang Zheng Jun, a seasoned expert in Sichuan cuisine, and Chef Chen Xin Long, the head of Hunan cuisine, Chef Chan’s leadership consistently propels Feng Wei Ju to new heights.
ABOUT GRAND MAJESTIC SICHUAN’S EXECUTIVE CHEF, THEIGN PHAN
Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.
For bookings / reservations, please contact Grand Majestic Sichuan directly or book via website at HERE.
<<ENDS>>
ACCOLADES AND AWARDS – FENG WEI JU
Two Michelin Stars – The MICHELIN Guide Hong Kong Macau 2017-2023
One-Diamond Restaurant – The Black Pearl Restaurant Guide 2024
One Michelin Star – The MICHELIN Guide Hong Kong Macau 2016
100 Top Tables – South China Morning Post 2017-2023
Macau’s Best Restaurant (Regional Chinese) – Hong Kong Tatler Dining Best
Restaurants Awards 2016-2019, 2021
My Favorite Hotel Restaurant – iFood Macau 2020
Best Chinese Restaurant – China Feast Restaurant Awards 2020
My Favorite Hotel Restaurant in Macau – U Magazine Favorite Food Awards
2017-2020
Ctrip Gourmet List Selected – Ctrip 2016-2023
RESTAURANT INFORMATION – GRAND MAJESTIC SICHUAN
Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.
ABOUT BLACK SHEEP
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.
TOZZO 的出現，讓大家無需長途跋涉亦可享有甜蜜的意大利生活品味 (La Dolce Vita)，締造難忘的用餐體驗。快來感受熱情好客、輕鬆而精緻的氛圍，配搭一系列升級版的窩心美食。
關於創辦人兼糕餅總廚Fabio Bardi
於意大利撒丁島 (Sardinia) 一個餐飲家庭中長大的Fabio Bardi自小對烹飪充滿熱誠。他曾於紐約市標誌性的意大利機構San Domenico累積工作經驗，並於巴黎的 Ladurée進一步掌握製作糕餅的技巧。之後，Fabio獲邀成為愛爾蘭Prime Steak Group的糕餅行政總廚，專責研發美味又健康的創新甜點。後來，Fabio 先後前往新加坡擔任 Bakerzin 的研發部主管，以及到香港效力著名的米芝蓮三星餐廳 8 ½ Otto e Mezzo，與名廚 Umberto Bombana一起製作創新的意大利糕餅。
於倫敦短暫停留後，Fabio再次回到了香港，於Dang Wen Li by Dominique Ansel為客人帶來多款廣受歡迎的香港風味糕餅，讓客人大飽口福。之後，Fabio 加入了佳民集團於旗下米芝蓮一星餐廳ESTRO 擔任糕餅主廚。Fabio的烹飪風格深受他的環球之旅和意大利背景所影響，將世界各地不同口味融入其變化多端且平易近人的甜點當中，向不同的美食文化致敬。
<<11th November 2024 – Hong Kong>> JIA Group has unveiled its latest culinary venture in the heart of Central’s Tai Kwun on the 2/F, JC Contemporary from this late October onwards – TOZZO, a contemporary Italian-Japanese all day pastry dining café led by Chef / Founder, Fabio Bardi, Tatler Dining Hong Kong’s Pastry Chef of the Year 2024, taking over the previous concept Between Coffee. Taking inspiration from Rome’s beloved cream-filled sweet pastry, the name ‘Tozzo’ is derived from the Italian ‘Maritozzo,’ which not only refers to the iconic treat but also whimsically translates to ‘chubby,’ embodied perfectly by its red mascot.
Hailing from Sardinia, Italy, and descending from a family of restaurateurs, Chef Fabio’s culinary journey has traversed prestigious kitchens in Italy, New York, Paris, Singapore, London, and Hong Kong. Recently celebrated as the 2024 Best Pastry Chef by Tatler Dining Hong Kong during his tenure as Head Pastry Chef at one MICHELIN-starred Estro, he draws upon his diverse experiences to inspire his pastry creations at TOZZO, marrying classic European flavours with a modern twist upon premium ingredients.
“I am delighted to be working closely with JIA Group to bring my dream café concept to life in the heart of Hong Kong. I am eager to introduce one of my country’s most beloved pastries, Maritozzi, and authentic Italian gelato — both with a unique sweet and savoury twist. With time, we are also planning on adding more creative all-day dining options to the menu, in keeping with Tozzo’s warm, fun and casual vibe,” says Fabio.
The Menu of TOZZO
At the heart of TOZZO’s menu stands its signature and namesake Maritozzo, an Italian version of Japanese cream-filled sandos made with buttery-soft brioche-style buns, available in sweet and savoury options. Delight in TOZZO’s range of indulgent Maritozzo flavours – Signature, Matcha, Chocolate, and Seasonal, priced at HK$40 each. For a vibrant breakfast serving from 10am onwards, explore a selection of savoury Maritozzo choices, the first of its kind in Hong Kong, including Maritozzo with Scrambled Eggs, Avocado, and Katsuobushi (HK$68), and Maritozzo with Scrambled Eggs and Guanciale (HK$68). Guests can also enjoy the “build your own” Buttermilk Pancakes (HK$78) with butter and honey, allowing for customisation.
The freshly churned Gelato (from HK$50+) with up to 8 seasonally rotating flavours such as Montblanc Chestnut, Black Sesame, Hong Kong “Yuen Yeung”, Mandarin, and more, is available for both dine-in and takeaway in tubs (16oz or HK$200 and 26oz for HK$250). To complement the sweets, sip on a diverse selection of coffees, specialty coffees, and crafted beverages including affogato, matcha latte, as well as innovative coffee, tea, or cocktails.
In addition to sweet treats, TOZZO will offer Italian-Japanese savoury plates crafted by Chef-Consultant Agustin Balbi of one MICHELIN-starred ANDŌ, awarded the 2024 Best Restaurant of the Year by Tatler Dining Hong Kong. From the addicting crunch of the Popcorn Shrimp (HK$50) with spicy mayo to the Arancini (HK$38) prepared like Japanese takoyaki; to the Lobster Salad Maritozzo with Fries (HK$138) and the classic Italian Carbonara Spaghetti (HK$128), the dishes are perfect for an invigorating all-day meal.
TOZZO offers a taste of La Dolce Vita without the need to journey far, promising an unforgettable dining experience for all. Experience the perfect blend of warm hospitality, a relaxed yet refined ambiance, and elevated comfort food.
About Chef / Founder Fabio Bardi
Originally from Sardinia, Fabio Bardi hails from a family immersed in the culinary world, fueling his passion for food from an early age. With experiences ranging from renowned establishments in Italy to New York, Fabio honed his pastry skills at Ladurée in Paris before becoming the Executive Pastry Chef at Prime Steak Group in Ireland, innovating in the field of healthy yet tasty desserts. His journey continued with roles in Singapore at Bakerzin and later at 8½ Otto e Mezzo Bombana in Hong Kong, where he worked closely with Umberto Bombana to craft innovative Italian pastries. After a brief interlude in London, Fabio returned to Hong Kong as the Executive Pastry Chef at Dominique Ansel’s Dang Wen Li, showcasing his creativity and skill in blending global influences to create several now-famous desserts reflecting Hong Kong’s identity, eventually leading to his role as Executive Pastry Chef at Estro by Antimo Maria Merone. Fabio’s culinary approach, influenced by his global travels and Italian roots, merges diverse flavors into intricate yet approachable desserts that celebrate a harmonious blend of cultures.
Tozzo is currently open from Tuesday – Sunday and public holidays from 10am – 8pm (closed on Mondays). For more information on TOZZO’s happenings, please follow@tozzo.hk on social media for exciting updates.
<<ENDS>>
ABOUT TOZZO
TOZZO, a contemporary pastry cafe, is led by Italian Chef Founder Fabio Bardi, the winner of the 2024 Tatler Hong Kong Best Pastry Chef award. The inspiration behind the name ‘TOZZO’ stems from the Italian term ‘Maritozzo,’ meaning “chubby,” epitomized by the playful red mascot. The menu highlights the Maritozzo, a traditional Italian sweet pastry filled with decadent whipped cream, Italian Gelato with a variety of classic and localised flavours alongside a selection of Italian-Japanese savoury dishes crafted by Chef-Consultant Agustin Balbi of the acclaimed One MICHELIN-starred ANDŌ, recipient of the recent 2024 Restaurant of the Year award by Tatler Dining Hong Kong. At TOZZO, a passion for exceptional cuisine and finest ingredients sets the stage for a warm and welcoming experience in the heart of Tai Kwun.
Café Information – TOZZO
Address – 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong (Access through Gallery Gate on Old Bailey Street)
JIA Group, meaning “Home” in Mandarin, is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award-winning trendsetter in the hospitality industry. The current portfolio includes 10 restaurant and bar venues in Hong Kong and in Hong Kong International Airport, full list of the restaurants and bars can be found on JIA’s website here.
[7th November, 2024 – Hong Kong]La Terrace by Louise, the latest affiliate concept to Julien Royer’s renowned one MICHELIN-starred Louise and led by Executive ChefLoïc Portalier, is set to host a special two-night dinner collaboration with Mason Bar & Grill from Bali on 20th and 21st November. Embracing the Balinese tradition of communal dining and more importantly the celebration of friendship between the two Chefs, the collaboratively crafted dishes are thoughtfully designed for sharing, creating an atmosphere of connection and warmth as guests come together with loved ones.
Mason Bar & Grill in Canggu offers a timeless destination for wood-fired Mediterranean cuisine led by Group Chef Benjamin Cross. Rooted in artisanal traditions and with a focus on ancient culinary techniques like smoking and pickling, Mason presents a menu brimming with Mediterranean-inspired delights using the finest local and sustainable ingredients. Dishes are complemented by a curated beverage program featuring fine wines and inventive cocktails overseen by certified Court Master Sommelier, Marcus Boyle.
Exclusive Collaboration Menu by La Terrace by Louise x Mason Bar & Grill
The exclusive La Terrace by Louise x Mason collaboration menu has a total of 12 new dishes , with highlight snacks such as juicy Scallops enveloped in a rich chilli butter, served with crispy pommes frites; Raw Beef Toast with oyster cream and nutty sesame; and a creamy and comforting Jerusalem Artichoke Vichyssoise with white asparagus and chives (with the option to add caviar at +HK$388/10gr.). All snacks will be served together in small portions at HK$140 for 2 guests.
Starters include the Mason Charcuterie Plate presenting a medley of salami, chorizo, mortadella, pastrami, and pickles (HK$148); Southern Fried Quail (HK$188) paired with tangy pickled palm heart and burnt lime; and Black Mussels elevated with aromatic Lisbon paste and aioli, served with crusty sourdough bread. Indulge further with mains like Turbot bathedin a decadent Champagne sauce with baby leeks and sweet corn (HK$408); Grain-Fed Short Rib on the bone that boasts tender and flavorful meat complemented by chimichurri and agridulce onions HK(HK$388); and Babi Guling Porchetta (HK$348), where succulent pork is paired with fragrant spiced turmeric pilaf and sambal matah, a Balinese raw sambal.
Conclude the evening on a sweet note with desserts including Mason Bread Pudding (HK$88) enriched with calvados cream and vanilla ice cream; the iconic “Irish Coffee” (HK$88) comprising layers of rich chocolate ganache, whisky and coffee ice cream poured over with hot coffee; and Barbecued Pear (HK$88), crafted with the warming notes of chestnut, gingerbread, and ginger sorbet.
About Benjamin Cross, Chef and Co-Founder of Mason
Benjamin Cross, hailing from New South Wales, is the visionary Co-owner and Executive Chef of Brett Hospitality Group. Grounded in the ethos of refined simplicity, Ben’s inventive approach to cuisine shines through his dedication to crafting dishes that highlight the essence of fresh, seasonal ingredients. With beginnings at Rae’s on Watego’s in Byron Bay, Australia, Ben’s culinary odyssey has been shaped by influences from culinary icons like Janni Kyritsis and Neil Perry, as well as stints at renowned establishments including Tertulia and Craft in New York City, and the prestigious three-MICHELIN -starred Can Fabes in Spain.
Ben ventured to Bali in 2008, marking the inception of his collaboration with KU DE TA group and the creation of upscale dining concept Mejeakwi alongside Chef Will Goldfarb. Ten years on, Ben’s foray into the gastronomic scene led to the establishment of Brett Hospitality Group, where he introduced acclaimed venues Fishbone Local, Mason, and Bar Vera, each showcasing his dedication to reimagining Mediterranean fare with a focus on traditional methods. Expanding his culinary footprint on the Island, Ben unveiled a second Mason location and introduced Hawker – a modern Asian-inspired bar and eatery – drawing inspiration from his extensive travels across vibrant Asian locales.
To secure your reservations for this exclusive event taking place on 20th and 21st November, please visit at LINK HERE.
<<END>>
ABOUT LOUISE AND LA TERRACE BY LOUISE
Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette.
Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.
La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.
RESTAURANT INFORMATION – LOUISE
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong
Sushi Kissho by Miyakawa is the first international outpost by legendary chef Masaaki Miyakawa, one of only six sushi masters in Japan and only two internationally to be awarded three MICHELIN stars
[5th November 2024 – Macau] Chef Masaaki Miyakawa, the chef-founder of Sushi Kissho by Miyakawa as well as the legendary three MICHELIN-starred Sushi Miyakawa in Hokkaido, is set to visit Sushi Kissho by Miyakawa from 12th-15th November (closed 13th November). During his visit, Chef Miyakawa will personally oversee all dinner services at Sushi Kissho by Miyakawa alongside Executive Chef Hironori Satake, offering guests a rare opportunity to witness his culinary artistry firsthand. As an added delight, a special wine and sake pairing has been curated specially for the menu by Chef Miyakawa himself, enhancing the dinner with beverage selections that perfectly complement his creations.
On the 12th, 14th, and 15th of November, guests can choose from two dinner seatings each evening, with Chef Masaaki Miyakawa present. The first seating will begin at 18:00 and end at 20:00, followed by the second seating from 20:30 to 22:30.
Sushi Kissho by Miyakawa is the first international outpost founded by Chef Masaaki Miyakawa. With an impressive legacy as one of the elite six Japan-based sushi masters to have held three MICHELIN stars, and previously the Head Chef at one of only three sushi restaurants outside of Japan to earn this prestigious distinction, Chef Miyakawa brings his unparalleled mastery of Edomae sushi to the heart of Raffles at Galaxy Macau™️.
Seasonal Omakase Journey with Chef Masaaki Miyakawa on 12, 14 & 15 November
At Sushi Kissho by Miyakawa, overseen by Chef Masaaki Miyakawa, guests can indulge in a dinner omakase experience at the sushi counter priced at MOP2,888 + 15% per guest (5 appetisers + 10 sushi + soup + egg omelette + dessert), with a beverage pairing option priced at MOP1,388. The seasonally rotating menu highlights the freshest ingredients sourced from the pristine waters of the North Pacific Ocean and the Sea of Japan, procured from Miyakawa’s own trusted suppliers and generational fishermen.
The experience begins with an array of seasonal appetisers such as delicately steamed Kagoshima Tilefish served with turnip; and Black Abalone with Liver Sauce, a signature dish from Chef Miyakawa’s acclaimed three-MICHELIN-starred restaurant in Sapporo. This dish features black abalone from Shimane Prefecture that has been nourished with kombu to enhance its liver, then slow-cooked with water, sake, and kombu algae for three hours, served with a decadent sauce crafted from abalone broth and liver.
Begin the wine pairing experience with N.V. Chitose Winery, Kerner ‘Kimura Vineyard’, selected for its shared origin of Hokkaido with Chef Miyakawa’s three-starred flagship restaurant. Crafted using the Champagne method, the wine features fine bubbles, subtle pear and toast aromas, and a refreshing citrus flavour to kick off the dining experience. Appetisers are further elevated with the exceptional 2013 Bonneau du Martray ‘Corton-Charlemagne’ Grand Cru, exemplifying the epitome of Grand Cru quality. The wine’s elegant nuances and refined character make it a perfect companion to seafood dishes, enhancing the delicate flavours of the ocean.
This is followed by an impeccable sushi selection featuring delicacies such as Chu-Toro (Medium Fatty Tuna from Aomori), which is aged for a week before being marinated in a home-brewed soy sauce for up to five hours; live Kuruma Ebi (Prawn from Kagoshima), which is lightly blanched to maximise the fresh taste and sweetness; and Kohada (Gizzard Shad Kumamoto), a staple of Edomae sushi that is marinated in salt and vinegar, and prepared with homemade shrimp powder to reduce acidity and increase freshness. Each dish is meticulously prepared to highlight Chef Miyakawa’s precision and creativity, promising a harmonious blend of flavours and textures.
Enhancing the sushi offering is the exclusive Wa8 Gold Label Junmai Daiginjo sake, an extraordinary collaboration between Sumikawa Shozo Brewery and Wa Creations, showcasing Yamada Nishiki rice milled to 28% to create this exclusive sake that is available only in limited quantities. The exquisite Juyondai Honmaru Hiden Tamakaeshi Tokubetsu Honjosake from Yamagata, Japan, is another exceptional pairing for sashimi, enhancing the umami flavours with its refreshing and sweet notes, complemented by a velvety texture and an off-dry finish.
The omakase journey culminates with traditional Miso Soup, Tamago (Omelette), and a delightful autumn Dessert. Indulge in the final decadent pairing of Suntory Yamazaki Cask Umeshu Whisky Blend, aged meticulously in toasted Yamazaki casks within the legendary Yamazaki Distillery’s walls. Its luscious amber hue and intricate blend, incorporating whisky aged in umeshu casks, offer a harmonious marriage of flavours.
12, 14, 15 November Special Omakase Menu
2,888MOP
+1,388MOP for beverage pairing
[APPETIZER]
Steamed Kagoshima Tilefish with Turnip
Hokkaido Yellowtail Shabu-Shabu
Charcoal Grilled Toyama Skipjack Tuna
Aomori Black Abalone with Liver Sauce
Shimane Snow Crab with Tosazu Jelly
N.V. Chitose Winery, Kerner ‘Kimura Vineyard’ Hokkaido, Japan
2013 Bonneau du Martray Grand Cru “Corton-Charlemagne” Bourgogne, France
[SUSHI]
Kinmedai (Alfonsino from Shizuoka)
Akami (Lean Tuna from Aomori)
Akamutsu (Blackthroat Seaperch from Nagasaki)
Kohada (Gizzard Shad from Kumamoto)
Chu-toro (Medium Fatty Tuna from Aomori)
Saba (Mackerel from Kagoshima)
Ikura (Salmon Roe from Hokkaido)
*Uni (Sea Urchin from Hokkaido)
Anago (Sea Eel from Nagasaki)
Wa8 Gold Label Junmai Daiginjo, Yamaguchi, Japan
Juyondai Honmaru HIden Tamakaeshi Tokubetsu Honjo, Yamagata, Japan
Miso Soup
Tamago (Omelet)
Dessert
Suntory Yamazaki Cask Umeshu Whisky Blend
Artful Reverence: Finding Beauty in Natural Simplicity
Sushi Kissho by Miyakawa prides itself on its authenticity, echoed in its sleek open design inspired by wabi-sabi—a Japanese appreciation for natural simplicity. The use of materials like Kiso Hinoki Cypress wood highlights this ethos. The minimalist design prioritizes the dining experience, focusing on the intimate connection between the sushi master and guest in the essence of omakase sushi.
The refined sushi counter is handcrafted from a 300-year-old Kiso Hinoki Cypress tree sourced in Nagano Prefecture, showcasing natural grain and a signature maple leaf inlay by master craftsman Mr. Tomita. Kiso Hinoki Cypress, revered for its sacred use in Japanese shrines and temples, enhances the restaurant’s ambiance. Intricately curated art pieces complement the dining experience, reflecting the precision of sushi preparation and condiment crafting, with a collection that captures the culinary journey’s artistry. The main dining room features ceramics by the Miyagawa family, renowned for their 11-generation legacy in ceramic-making since the Edo period, complemented by antique Ikebana baskets from Kyoto.
At Sushi Kissho by Miyakawa, the art of sushi transcends sustenance; it is a celebration of the profound connection between nature, tradition, and the human spirit. Guests are invited to embark on a gastronomic journey that will transport them to the very heart of Japan, guided by the masterful touch of one of the world’s most renowned sushi chefs.
For dinner reservations for Sushi Kissho at Galaxy Macau, please contact +853-8883-2221, by email at sushi.kissho@galaxyentertainment.com or follow on Instagram at @SushiKisshoByMiyakawa.
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About Sushi Kissho by Miyakawa:
At Sushi Kissho by Miyakawa, located at Raffles Galaxy Macau™, the art of sushi transcends traditional boundaries. Embracing the essence of Kissho — meaning “auspicious”— celebrated three Michelin-starred Master Chef Masaaki Miyakawa showcases the best of Edomae sushi at his first international outpost by sourcing the freshest seasonal ingredients from Japan. Led by Executive Chefs Hironori Satake and Norihisa Maeda, each visit to Sushi Kissho by Miyakawa promises an exclusive experience, where service is attuned to the preferences of every guest. At Sushi Kissho by Miyakawa, the art of sushi transcends sustenance; it is a celebration of the profound connection between nature, tradition, and the human spirit. Guests are invited to embark on a gastronomic journey that will transport them to the very heart of Japan, guided by the masterful touch of one of the world’s most renowned sushi chefs.
Address: Level 2, Raffles at Galaxy Macau, Estrada Da Baia Da Nossa Senhora Macau
Opening Hours: 18:00 – 22:30, Thursday to Tuesday, *closed on Wednesday
Galaxy Macau™, crowned Asia’s most-awarded and globally-renowned luxury integrated resort – developed at an investment of HK$43 billion – covers 1.1 million-square-meters of unique entertainment and leisure attractions, beyond anything else in Macau. Eight world-class, award-winning luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel™, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world’s longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate.
As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies; Galaxy Promenade has garnered its market-leading reputation as the hottest shopping destination in Macau, featuring the latest in premium fashion and curated experiences. Spanning over 100,000-square-meter, luxury flagship stores, lifestyle boutiques and over 200 renowned brands for a world-class shopping journey. At Galaxy Cinemas, immersive thrills and luxurious comfort go hand in hand. All 10 theaters are equipped with the latest in audio-visual technology; alongside CHINA ROUGE, a one-of-a-kind luxury lounge that evokes the glitz and glamor of Shanghai’s golden era with stylish and vibrant premium entertainment. Leading the way with wellness, Foot Hub offers the traditional art of reflexology for the ultimate in experiential relaxation and revitalization. Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau – has over 35 authentic Macau and Asian flavours, with vibrant gastronomic experiences to be found at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events. Meetings, incentives and banquet groups are also well catered for, with a diverse and carefully curated portfolio of unique venues at Galaxy Macau.
Galaxy International Convention Center (GICC) is the latest glittering new addition to the Group’s expanding integrated resort precinct and ushers in a new era for the global MICE industry in Macau. Taking Galaxy Macau’s MICE offering to new heights as a world-class event venue, GICC features a total of 40,000-square-meters of flexible event space; rounded out by the revolutionary 16,000-seat Galaxy Arena – the largest indoor arena in Macau, featuring state-of-the-art, immersive event technology, luxurious interiors and exceptional VIP suites.
Founded in Singapore in 1887, Raffles Hotels, Resorts and Residences are places where ideas are born, history is made and stories and legends are created. At each landmark address, distinguished guests and residents will find a world of elegance and enchanted glamour, where Raffles’ renowned legacy of gracious service knows no bounds. As the authentic heart of a destination, Raffles champions fine art and design, and fosters culture in all its forms, guiding guests to make discoveries in their own time and way. Raffles’ commitment to local communities is expressed through diverse initiatives with a unified mission to actively support the arts and the environment. From one generation to the next, visitors arrive as guests, leave as friends, and return as family. Raffles can be found in key international locations including Singapore, Paris, London, Boston, Istanbul, Dubai, Doha, Maldives, Udaipur, Phnom Penh and Bali, among others; with flagship openings upcoming in Sentosa, Singapore and Jaipur, India. Raffles is part of Accor, a world leading hospitality group counting over 5,700 properties 10,000 food & beverage venues, wellness facilities and flexible workspaces throughout more than 110 countries, and a participating brand in ALL – Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.
<<4th November, 2024– HONG KONG>>HENRY, the American steakhouse and butcher concept nestled inside Rosewood Hong Kong, celebrates Thanksgiving this year with a menu of exclusive Thanksgiving specials for dine-in guests for one night only on 28th November, plus a festive takeaway Turkey package catering to large parties.
Thanksgiving, celebrated annually on the fourth Thursday of November, holds a significant place in American tradition, marked by a feast featuring quintessential dishes such as turkey, bread stuffing, potatoes, cranberries, and pies. A time when families come together in merriment and joy, HENRY invites diners to kick off the festive season with memorable dining experiences this November.
HENRY Exclusive Thanksgiving Specials (28th November Only)
The annual American feasting tradition reaches its zenith with HENRY’s selection of Thanksgiving specials. HENRY is renowned for its commitment to excellence and charm, making it the perfect destination for a Thanksgiving feast. The limited-time menu includes four delectable specials, carefully crafted to enhance the holiday spirit and satisfy even the most discerning palates.
PRAWN COCKTAIL– HK$258
Indulge in a refreshing and elegant starter of Prawn Cocktail, featuring sustainable tiger prawns delicately arranged with sliced avocado on a bed of crisp gem lettuce.
SMOKED MUSSELS CHOWDER– HK$198
Warm your soul with Smoked Mussels Chowder, a comforting and rich soup made with tender bouchot mussels, hearty chunks of potato, carrot, and celery, all infused with the subtle notes of extra virgin olive oil.
HERB ROASTED TURKEY– HK$398
The Herb Roasted Turkey is a centrepiece of Thanksgiving delight. Enjoy the succulent confit turkey leg, complemented by a zesty cranberry relish, velvety turkey gravy, and some home-style cornbread to tie together this classic holiday dish.
PUMPKIN CHEESECAKE– HK$138
Conclude the Thanksgiving feast with a sweet treat of Pumpkin Cheesecake, a decadent dessert combining the creamy richness of cheesecake with the warmth of pumpkin, layered with a dollop of sour cream, a sprinkle of cinnamon, and a luscious pumpkin jam topping.
The Thanksgiving Specials will be available only on the evening of 28th November, starting from 6PM. HENRY invites guests to embark on a gastronomic adventure filled with warmth and gratitude, and an atmosphere that is second to none.
FESTIVE TAKEAWAY TURKEY PACKAGE (21st OCTOBER – 1ST DECEMBER, 21ST DECEMBER – 29TH DECEMBER)
For intimate gatherings with loved ones at home this Thanksgiving and festive season, HENRY has prepared a festive takeaway turkey box filled with feasting essentials. In addition to a whole-roasted 8kg turkey, the package includes all the sides and trimmings that complete a decked-out Thanksgiving table:
800g mashed potatoes
800g green beans
800g roasted root vegetables
800g sausage and cranberry stuffing
800ml turkey gravy
300g cranberry sauce
HENRY’s festive turkey package, ideal for ten persons, is priced at HK$2,988, with exclusive discount periods leading up to the holiday. Customers can enjoy a 15% discount from 21st October to 3rd November (HK$2,540), or a 10% discount from 4th November to 17th November (HK$2,689).
Delivery and pick-up services for the festive turkey package will be available from 22nd November to 1st December, with orders required to be placed three days in advance. Special Festive Turkey package will also be available from 21st December – 29th December.
To place orders for the festive turkey package, customers can visit Butterfly Patisserie and the Rosewood Hong Kong Online Shop starting from 21st October. Online orders can be made at HERE from today onwards.
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ABOUT HENRY
HENRY by Chef Jorge Vera, the American steakhouse pays homage to the time-honoured American steak tradition inspired by the flavors and ingredients of the country’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by his seasoned hand. Swathed in clubby, handsomely modern fittings, HENRY also showcases live-fire ovens, charcoal grills, a butcher’s shop and a meat locker, befitting its position as the city’s ultimate destination for meat-loving epicureans.
Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, 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. Twelve 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.
甘棠燒鵝的招牌菜式包括採用優質西班牙黑毛豬製成，並被香港旅遊發展局評為香港最美味叉燒之一的甘一刀叉燒、懷舊紮蹄和西洋菜湯—以上菜式均於Holt’s Cafe的期間限定體驗提供。期間限定餐飲體驗與瑰麗酒店的「A Sense of Place」的理念完美契合，體現了酒店致力於讓客人沉浸在香港當地歷史、文化和風味中的承諾。
<<29th October 2024 – Hong Kong>>Kamcentre Roast Goose, known for its exceptional roast goose with two locations in Hong Kong at the South China Athletic Association and BaseHall 02, is now bringing its beloved classic Cantonese flavours to Holt’s Café at Rosewood Hong Kong for an exclusive pop-up event on the 19th and 20th November for both lunch and dinner. Since opening the first location in 2019, Kamcentre Roast Goose has become an instant hit with local food lovers and international travellers to dine at its restaurant. This unique dining experience will feature two lunches and two dinners, showcasing a total of 10 dishes crafted by Kamcentre Roast Goose.
One of Hong Kong’s most popular destinations for roast goose and barbecued meats, Kamcentre Roast Goose has been delighting patrons with expertly prepared traditional Cantonese dishes by Chef Fung Ho Tong – an esteemed industry veteran of almost fifty years, previously overseeing Chinese barbeque operations at Hong Kong’s legendary restaurant, Yung Kee.
Kamcentre’s signature dishes include the Kamcentre First Cut Char Siu, made with premium Spanish pork and recognised by the Hong Kong Tourism Board as one of the top barbecue pork dishes in Hong Kong. Additionally, they offer a classic traditional Pork Cold Cut and their signature Watercress Soup — all of which will be available during the pop-up period at Holt’s Cafe. This exclusive pop-up perfectly aligns with Rosewood’s A Sense of Place guiding philosophy, embodying the property’s commitment to immersing guests in the local history, culture, and flavours of Hong Kong.
For a limited time, guests can indulge in Kamcentre Roast Goose’s 10 à la carte special dishes in the heart of Kowloon, including chef’s recommendations such as the Signature Kamcentre Roast Goose (serve whole HK$800 / upper quarter HK$238 / lower quarter goose with leg HK$268); Kamcentre “First Cut” Char Siu using Spanish pork (HK$208); Signature Galantine Boneless Pork Shank (HK$218); Signature Watercress Soup (HK$168); Pan-fried Grouper Filletwith special garlic spices (HK$480); Prawnssmoked with tea leaves (HK$380); Stir-fried Glutinous Rice with homemade Chinese Sausages (HK$228); Sauteed Eel with homemade sauce (HK$336), Snow Pea Shoots with Crab Meat Sauce (HK$198)and Traditional Style Stir Fried Minced Pigeon serve with lettuce wrap (HK$308).
Savour the succulent texture of old-school Cantonese barbecue, skilfully prepared by one of the city’s renowned roast goose institutions, available at Holt’s Café for two days only. For reservations and more information, please contact Holt’s Cafe directly by calling +852 3891 8732 or visit the website at HERE.
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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. Ten 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.
