Kowloon Shangri-La, Hong Kong offers diners January delights (Chine)
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Kowloon Shangri-La, Hong Kong offers diners January delights (Chine)
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Catégorie : Asie Pacifique - Chine - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 16-12-2009
Kowloon Shangri-La, Hong Kong is offering diners a host of special culinary experiences throughout January 2010 with tempting offers.
Throughout January, Michelin two-star Shang Palace will present a medley of dried seafood and casserole dishes as the chef’s specials. Available for lunch and dinner, the menu features Braised Fish Maw, Abalone, Sea Cucumber, Conpoy and Sea Moss in Casserole; Double Boiled Mini Buddha Jumps Over The Wall; Braised Fresh Turtle in Casserole; Braised Superior Bird’s Nest with Crab Meat in Brown Sauce; Braised Sea Cucumber with Tianjin Onion; Double Boiled Fresh Chicken with Ginseng Soup in Casserole; Braised Young Duck with Water Chestnut, Black Mushrooms and Bamboo Shoots in Casserole; Double Boiled Fish Maw and Bamboo Fungus Soup; Braised Fresh Eel with Pork Belly and Garlic in Casserole; and Baked Fresh Oysters with Spring Onion in Casserole. Lavishly decorated in auspicious red and gold with traditional motifs imported from China, Shang Palace offers a range of dim sum, set lunch and à la carte menus for lunch from noon until 3 p.m. Monday to Saturday, and from 10:30 a.m. to 3 p.m. on Sunday. Offering a range of set dinner and à la carte menus to tempt the discerning palate, it opens daily for dinner from 6:30 to 11:00 p.m. For reservations, please call (852) 2733 8754.
At Nadaman, Chef Ohashi and Chef Ishizuka have created a variety of new style sushi, infused with Korean spicy sauce and Western ingredients, which will be available from 8 to 31 January 2010. The new sushi creations are available from the à la carte menu. Guests can enjoy Live Scampi Cocktail with Caviar; Flamed Botan Ebi Shrimp Sushi; Anglerfish Liver with Cucumber Sushi; Whole Piece of Aji Mackerel Tataki Sushi; Salmon Cheese Sushi Roll with Genova Sauce; Spicy Hot Tuna Roll; Korean Beef Yukke Sushi Roll; Korean Spicy Roll; Seasonal Seafood Salad Sushi Rice; Flamed Toro Chirashi (O-toro, Scallop and Sea Urchin); and Salty Lemon Sushi Plate (Wild Flounder, Sea Bream, Shimaaji Mackerel, Scallop and Squid). Located on lower level two, Nadaman’s interior incorporates strong Japanese flavours with a contemporary twist. Combining a range of Japanese dining experiences within one restaurant, Nadaman’s main dining area includes a sushi bar, double teppanyaki grills and a private teppanyaki room. The teppanyaki room, seating up to 16, is also known as the T room due to its long T-shaped table with a teppanyaki grill at the end, and features a cooking theatre with a dedicated chef. A divisible deluxe private dining room and tatami room are also available. For reservations, please call (852) 2733 8751.
From 15 January to 14 February 2010, Chef Vittorio Lucariello of Angelini has come up with a four course Norcia black truffle set dinner menu. A real gastronomic gem, the black truffles are creatively prepared with the dishes to exude the natural strong aroma and earthy flavour of the truffles. The set dinner, with each course fused with Norcia black truffle, features Hand-cut Beef Tartar with Egg Yolk and Artichoke; Home-made Garganelli with Leeks and Porcini Mushrooms; a main course of either Scampi wrapped with Potato, Tropea Onion and Foie Gras or Roasted Milk-fed Veal Cheek on Mashed Pumpkin; and Hazelnut Chocolate Sponge with Rice Ricotta Cheese Custard. Guests can also enjoy a tailor-made menu to suit their discerning palate upon request. Situated on the mezzanine floor with panoramic views of Victoria Harbour and the Hong Kong Island skyline, Angelini combines a comfortable and inviting ambience with stylish, contemporary decor. For reservations, please call (852) 2733 8750.
Guests can look forward to a gastronomic adventure in January at Tapas Bar, with Mexican dishes featuring Enchiladas Verdes; Ceviche de Camaron; Albondigas Soup; Anticucho de Res; Beef Caldo with Spinach; Pork Tamales; Chicken Chimichangas; Chiles Rellenos; Huachinango a la Talla; Chicken Taquitos; Frijoles a la Charra; Oaxacan Tacos; Mexican Rice; Tres Leches; Flan Crème Caramel; Pico De Gallo and many more. Overlooking Victoria Harbour and the city’s iconic landmarks, guests can choose to enjoy a glass of wine and a selection of international tapas in the comfort of the bar or under the stars in the open air. For reservations, please call (852) 2733 8756.
Every Thursday during dinner buffet throughout the year, guests can savour a medley of different kinds of meat cooked rotisserie style from the Western kitchen at Café Kool. The highlights of the menu include Herb-scented Prime Ribs; Home-made Glazed Bone Ham; Roast Whole Lamb; Rib Eye; Roast Whole Pig; Chicken Shawarma Wrap; Mini Steaks; Spiral Roast Sausage; Toulouse Sausage; Spicy Barbecue Sausage; Honey Cocktail Sausage; Veal Sausage; and lots more. The meat can be accompanied with roasted items including Tomatoes; Potatoes; Bell Peppers; Garlic; Zucchinis; Corn On the Cob; Sweet Potatoes; and Chestnuts, and a selection of sauces such as Apple Sauce; Mint Jelly; Dijon Mustard; English Mustard; Cranberry Sauce and Barbecue Sauce. Tempting buffets of authentic global cuisine with an emphasis on homestyle cooking are available at Café Kool, where guests can enjoy a warm and friendly ambience and contemporary decor. The cooking arenas feature shows of action-packed “drama” and offer guests a variety of freshly prepared and made-to-order cuisine. Café Kool opens daily from 6 a.m. to midnight serving à la carte and specially prepared buffets for breakfast, lunch and dinner. For reservations, please call (852) 2733 8753.
For sweet indulgence, guests can relish Déli Kool’s cake of the month, Ambiance Cake, and a medley of cookies from 1 to 31 January 2010. Priced at HK$225 for one and a half pounds, the Ambiance Cake is an almond sponge cake, abounding with hazelnut mousse and topped with mixed-berry jelly. An upscale delicatessen, Déli Kool offers a wide selection of fresh bread, pastries, desserts and an array of made-to-order gourmet items. The venue is excellent for guests requiring a quick snack or some takeaway food before a day in the city. For reservations, please call (852) 2733 8757.
The Lobby Lounge presents an afternoon tea buffet featuring a medley of vintage couverture chocolate savouries and desserts every Saturday, Sunday and public holiday from 2 January to 30 April 2010. With different menus every month, guests can indulge in a lavish spread of chocolate delicacies such as Chocolate Bon Bons; Grands Crus Chocolate Cone and Tart; Caraibe Chocolate in Glass; Tropilia Chocolate Cake; Gran Couva Chocolate Tea Cake; and Miniature Extra Bitter Chocolate Cake. Priced at only HK$198 per adult and HK$158 per child, the afternoon tea buffet is available from 1 to 5 p.m. Guests can also enjoy a chocolate-themed afternoon tea set from Monday to Friday, 2 to 5 p.m., which is available throughout the year. With views of Victoria Harbour and the Hong Kong Island skyline, The Lobby Lounge is an ideal place for guests to relax comfortably and enjoy live music in a classic and elegant setting. For reservations, please call (852) 2733 8740.
All prices are subject to a 10 per cent service charge.
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