Hotels: What's hot
Updated: 2013-01-25 06:45
(HK Edition)
|
|||||||
Romance in Shatin
Hyatt Regency Hong Kong, Sha Tin is providing courting couples with enchanting choices to spend Valentine's Day in style. These include the Amour Room Package, special Valentine's Swiss set dinner at Cafe, and chocolate desserts at Patisserie.
The Amour package starts from HK$1,720 ($221.83) per night and includes accommodation, a bottle of select red wine and chocolates, buffet breakfast at Cafe for two and a HK$600 net dining credit that can be used at the five outlets and for room service at the Hyatt.
Sha Tin 18 restaurant and Cafe are also offering special dinner sets for two on Feb 13 and 14. Traditional Swiss delicacies - a chocolate fondue with strawberries and marshmallows - will add a sweet twist to the already popular cheese fondue set at Cafe.
At Patisserie, Pastry Chef Kelvin Lai presents a variety of tempting treats using Valrhona chocolate from France to indulge chocolate lovers. The other goodies include Valentine's Cupcakes and White Chocolate and Berry Gateau.
Valentine's Day at Langham
The five famed restaurants of the Langham, Hong Kong will offer their unique takes on valentine-inspired menus on Valentine's Day. Whether you're seeking a setting to ignite romance or simply wishing to celebrate with friends and family, you are spoiled for choice during the season of love.
When it comes to dessert at Palm Court, there is always magic in the air. The talented pastry chefs have designed a special Valentine's Day Tiffin Afternoon Tea menu for an indulgence in crisp profiteroles with green apple, fluffy strawberry chiffon cake and delicate lemon "Marshmallow" macaroons.
A choice of complimentary freshly baked souffls will also be offered with their afternoon tea set on Feb 13-14 from 3 pm to 5:30 pm. The price is HK$398 per couple, or HK$536 with two glasses of sparkling wine.
At the Michelin-starred T'ang Court restaurant, the eight-course Valentine's Day set menu designed by Chinese Executive Chef Kwong Wai-keung is the ultimate in style and sophistication. It features dishes such as South Australian lobster, slow braised whole abalone and T'ang Court's signature dish, the Peking duck. The menu is available exclusively on Feb 14 (dinner time only) at HK$1,280 per person.
Korean and Japanese Indulgence
Caf Allegro at Regal Kowloon Hotel has newly introduced the "Korean & Japanese Extravaganza" Dinner Buffet. Ray Lam, the executive chef, uses the finest and freshest ingredients to present an array of sumptuous traditional Korean and Japanese delicacies.
In winter, it's good to try out the hot and sizzling dishes like Korean Ginseng Chicken Soup and Korean Stone Rice with Wagyu Beef. Other delectable choices include Steamed Egg with Truffle, which requires skillful control of temperature and time to ensure a soft and silky texture, and Grilled Mackerel Fish with Volcanic Salt.
The buffet table also features sashimi, tempura, Inaniwa udon as well as a series of delicate Japanese desserts such as Red Bean Green Tea Roll, Plum Wine Jelly with Fruit, Osaka Cheese Cake and Hokkaido 3.6 Milk Waffle. The buffet is on before Feb 28. The price is HK$438 for adults on week days and HK$488 on weekends.
A Regal Cake-Start
To welcome the Chinese New Year, Regal Hotels International have prepared a series of Chinese New Year puddings in both traditional and innovative ways, created from the chefs' best recipes requiring exceptional culinary skills.
Traditional flavors include the Turnip Pudding with Assorted Air-dried Meats, Taro Pudding with Assorted Air-dried Meats and Coconut New Year Pudding, with a selection of healthy ingredients such as Bird's Nest and Sweet Osmanthus Pudding. The new flavor this year is the Flax Seed Pudding with Red Date.
The Regal Chinese Pudding Collection comprises three gift sets splendidly packaged and costing HK$428 each, making it the perfect festive gift for relatives, friends or business associates. Dah Sing credit card holders can enjoy discounts of up to 49 percent on select puddings.
(HK Edition 01/25/2013 page10)