Grilled Cheese Night at Main St. Deli
While bears hibernate, we're going to need some warmth of our own, and what better to tuck into on a cold winter's night than a grilled cheese sandwich? Main St. Deli is bringing the ultimate comfort food to Hong Kong this winter every Wednesday night.
Pair your grilled cheese sandwiches with micro brew beers for a great meal this Winter at Main St. Deli.
Starting with a bowl of roasted tomato bisque served with grilled cheese soldiers, you can then choose from seven different grilled cheese sandwiches such as Main St. Deli's own version of the classic croque monsieur. Main St. Deli’s grilled cheese menu is priced at HK$178 and recommended beers at HK$48 each.
Main St. Deli, The Langham Hong Kong, Lower Lobby Level, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2132 7898, www.hongkong.langhamhotels.com
Elite Gathering menu at Island Tang
Chinese eatery Island Tang collaborates with Wenjun distillery to create the Elite Gathering menu, including dishes that complement the sweet and mellow taste of the Wenjun BauJiu spirit.
A highlight of the Island Tang x Wenjun menu are the wok-fried prawns with mashed ginger, chili and crispy garlic.
At HK$800 per person, you can enjoy a feast including an appetizer, five main courses with a dessert couple with a glass of Wenjun cocktail and two glasses of Wenjun. Don't miss must-try dishes including honey-glazed barbequed pork and wok-fried prawns with mashed ginger, chili and crispy garlic.
The menu will be available until 31 December 2012.
Island Tang, Shop 222, The Galleria, 9 Queen's Road, Central, Hong Kong, +852 2526 8798, www.islandtang.com
Michelin-star Chef Michel Roux at Caprice
Three Michelin-starred chef Michel Roux is bringing the best of French cuisine to Hong Kong at French restaurant Caprice.
One of Chef Roux's highlight dishes is the lobster tronconnettes with Saint Jacques and tamarind sauce.
The menu, specially designed by chef Roux and his son Alain Roux, features dishes including pigeon and quail breast on a bed of crushed potatoes with cabbage and lime sauce (HK$580) and a classic apple tarte tatin with cinnamon ice cream for two to share (HK$360).
If you're confused about what to order from the à la carte menu, the set menu includes some of chef Roux's best including cremeux de parmesan and pan-fried sea bass with tomato fondue and seafod and anchovy dressing, all for HK$1,560 per person. The menu will be available from 13 to 17 November.
Caprice, Podium Six, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong, +852 3196 8888, www.fourseasons.com
Roti Chennai with lobster at Cafe
Have a taste of India right here in Hong Kong at Cafe, Hyatt Regency. The spotlight is on the lobster-filled roti Chennai which is served to each guest on the table with a light coconut curry sauce.
The fresh flat roti Chennai is filled with mild lobster, coconut masala and fresh eggs and then pan fried.
In addition to the Indian food, the dinner buffet at Cafe also offers freshly made delicacies from different live cooking stations, ranging from sushi and sashimi from the Japanese kitchen, wok-fried dishes and barbequed items from the Chinese kitchen and a fine selection of frilled seafood and fresh pastas and pizzas from the Western kitchen.
The buffet is priced at HK$518 per adult and HK$259 per child.
Cafe, Lobby Level, Hyatt Regency Hong Kong, 18 Hanoi Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 3721 7700, www.hongkong.tsimshatsui.hyatt.com
Chef Andrea Berton at Angelini
Italian chef Andrea Berton will be gracing Angelini at the Kowloon Shangri La from 7 to 11 November 2012. Chef Berton will run the kitchen alongside the restaurant’s head chef, Marco Medaglia, and showcase his culinary skills in a specially designed menu.
Between 7 and 11 November, chef Andrea will preside over the kitchen of Angelini along with restaurant chef Marco.
Renowned for his cooking techniques, Chef Berton will prepare six-course (HK$980) and seven-course (HK$1,180) menus for guests to choose from. The menus kick off with eggplant parmigiana followed by raw shrimp in mojito cream and crispy tapioca and then risotto with scallops, Taggiasche olives and capper powder.
Angelini, Mezzanine Level, Kowloon Shangri La, 64 Mody Road, Tsim Sha Tsui East, Kowloon, Hong Kong, +852 2733 8750, www.shangri-la.com