In Hong Kong, we're spoiled for choice with all sorts of buffets, brunches and cuisines to choose from. This week's bite size deals include Loong Yat Heen, Hotel ICON's Above & Beyond, Grissini, Tin Lung Heen and Jean Paul Hévin.
All you can eat dim sum at Loong Yat Heen
Instead of offering a dim sum buffet, Loong Yat Heen are offering all you can eat dim sum made to order so that you can enjoy each dish at its best.
There are over 50 varieties of dim sum, rice and noodle dishes, snacks and desserts for you to choose from including minced fish thick soup with silver fungus, pan-fried Kobe beef and preserved vegetable buns and steamed glutinous rice with chicken wrapped with lotus leaf.
The dim sum brunch is available daily including public holidays. On weekdays it is served from 11:30am to 2:30pm for HK$188 per person and on weekends and public holidays from 11:00am to 3:00pm for HK$198 per person. All prices are subject to 10 percent service charge.
Loong Yat Heen, 2/F, The Kowloon Hotel, 19-21 Nathan Road, Tsim Sha Tsui, Kowloon, +852 2734 3722, www.harbour-plaza.com
Black summer truffles at Grissini
Some of the finest and most expensive truffles are sourced from around Europe. With black summer truffles in season, Chef Andrea Fraire from Grand Hyatt's Grissini has created a special dinner menu to showcase their black summer truffles all the way from Umbria, Italy.
The menu features dishes such as the 40 egg yolks tagliolini with black summer truffle, butter and Parmigiano Reggiano and slow-cooked guinea fowl stuffed with spinach and lardo, black summer truffle mashed potatoes and Marsala sauce.
There are also additional black summer truffle dishes available on the a la carte menu for lunch and dinner.
Grissini, 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai, +852 2584 7722, www.hongkong.grand.hyattrestaurants.com
Imperial summer cuisine at Tin Lung Heen
Beijing Chef Li Xiao Lin will be presenting the family Li Imperial cuisine as it was prepared during the time of Empress Dowager Cixi. Preparing and cooking the food in the traditional way, Chef Li does not use any modern applicances or add any additives to his food.
Chef Li has especially designed a nine course menu for his visit to Tin Lung Heen. The highlights include Chef Li's premium selection of appetisers such as the steamed egg with minced scallop and hasma and the sweet and sour ribs.
His special Imperial menu will be avilable from July 5th - 14th during lunch and dinner, priced at HK$980 per person with 10 percent service charge.
Tin Lung Heen, 102/F, The Ritz-Carlton Hong Kong, 1 Austin Road West, Kowloon, +852 2263 2270, www.ritzcarlton.com
Haute couture afternoon tea sets at Jean-Paul Hévin
Looking for an afternoon tea experience with a slight twist? Check out Jean-Paul Hévin's french-style afternoon tea exclusive to the Jean-Paul Hévin outlets at Lyndhurst Terrace and ifc mall.
Their afternoon tea set includes eight of their singature mini-cakes, macaroons, chocolates and pralines with a choice from their top-quality tea from Parisian Mariage Frères and Damman Frères. They offer four different set options.
Try the half-sized epicure and safi cakes accompanied by vanilla and passion macaroons, gemme and manon chocolates and almond Earl Grey and milk salty caramel.
Each set is priced at HK$168 per person.
Jean-Paul Hévin, 13 Lyndhurst Terrace, Central, +852 2851 0633, www.jphevin.com.hk
Award-winning dim sum at Hotel ICON's Above & Beyond
Ranked as one of the ten outstanding chefs in Guangdong, Hong Kong and Macau, Chef Qui Wei Guo will be serving 12 of his best dim sum dishes at Above & Beyond from July 2nd - 15th.
Chef Qui Wei Guo won the individual gold award in dim sum at the first national championship of Cantonese cuisine so don't miss out on an opportunity to try dim sum at its finest. The dishes on offer include steamed duck feet with abalone (HK$38), steamed bun with pork belly and pomelo skin (HK$38) and steamed beef meatballs (HK$38) as well as deep-fried bananas filled with red bean paste.
Chef Qiu will also be hosting a culinary dim sum workshop at Hotel ICON's food and wine academy on June 19th for fellow chefs and students.
Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, +852 3400 1000, www.hotel-icon.com
