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Hotelier Indonesia





The Mozaic Group is delighted to announce a series of very special dinners at Mozaic Restaurant Gastronomique in Ubud.


After the very successful celebration of his receiving the Order of Agricultural Merit, Chef Chris Salans has decided to celebrate and promote French Cuisine at his restaurant. For this Chef Chris has decided to, once a month, be in the kitchen himself to cook French cuisine for his guests and share his passion and creativity, which was the drive behind the creation of Mozaic restaurant.

For the first event of its kind, on Friday October 23rd 2020, Chef Chris will be cooking favourite dishes from the menu at Mozaic over the past 18 years. A premium wine pairing from Mozaic’s superb wine collection will also be specially designed for that evening.





Chef Chris will prepare his signature dishes such as Caesar Salad with Crispy Soft-Shell Crab, Grilled Prawn Gazpacho, Crispy Foie Gras in a Trio of Mango, Lamb with French Beans in Pistachio Dressing and obviously, an all-time favourite, his signature Potato Puree.

When Mozaic first opened in 2001 it was the first gastronomic restaurant in Bali. Now 19 years later there are a multitude of fine dining establishments across the island. As a precursor and mentor, Chris Salans has become an image of quality and excellence not only in Bali, but worldwide. Explore our journey from a little-known restaurant surrounded by rice paddies to where we are today with Chef Chris Salans in the kitchen.

Chef Chris will be offering 2 menus. A 6-course tasting menu at 950,000++ per person and an 8- course tasting menu at 1,200,000++ per person. Optional Wine Pairings will be available for an additional 990,000++ and 1,250,000++ per person for a 6 and 8 course pairing of wines respectively. Dinner reservations will be available from 6pm until 9pm and seating is limited to 60 guests.

Menu details and Reservations for this unique dinner are available by calling Mozaic restaurant at 0361975768 or visiting www.mozaic-bali.com





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For more information please contact Komang Sri
Mozaic Restaurant, Ubud [email protected]
+6287760268282





#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood


Hotelier Indonesia



Scallop by Chef Vanessa Huang





Sofitel Legend Metropole Hanoi, just launched a special five-course “Metropole Culinary Stars Degustation Menu" at Le Beaulieu, featuring highlights from last month’s Culinary Stars event at the hotel (Oct. 6-13).

The meal begins with Scallops as prepared by Taiwanese chef Vanessa Huang, followed by Foie Gras as made by Le Beaulieu Chef Raphael Kinimo. The third course, Pigeon, comes from Hervé Rodriguez, the chef-owner of Michelin-starred MaSa restaurant in Paris. The next course, Wagyu Beef, hails from Michael Dyllong, the head chef of Michelin-starred Palmgarden in Dortmund, Germany. And for dessert, Tropical Delight, by pastry master Fabrice Danniel, features pineapple baba, coconut ice cream and mango passionfruit coulis.

The degustation menu is priced at 2,500,000 VND and will be offered until the end of the year.




Pigeon by Chef Hervé Rodriguez




Wagyu Beef by Chef Michael Dyllong





Metropole Culinary Stars Degustation Menu




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Dégustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.[1]






Hotelier Indonesia




Som Chai by Will Meyrick | Jalan Raya Kerobokan 86A Seminyak 80361, Bali
One journey, two chefs, three hours of delicious edible storiesBali (April 2019) – Unlike any other Chefs’ dinner you have ever attended, this one, to be held at Som Chai restaurant in Seminyak on May 11, 2019, promises to be much more than a meal. An evening that started months ago when heavy weight Chefs Will Meyrick from Sarong Group and Kevin Cherkas from Cuca restaurant landed in southern Kalimantan to discover the stories behind all its delicious traditional dishes. They immersed themselves in the history, recipes, culture and nature of the region and put together their lifetime knowledge and passion for food to proudly bring you their very own Kalimantan inspired creations. 

A true collaboration built on hours and hours of day long discoveries, late night discussions and early morning trials. "Will sees a new dish as a child sees a puppy, the excitement and love he has for food is unlike anyone else I have ever met." – says Kevin about his partner in crime for this adventure. “Kevin grasps the stories behind dishes; his thought process allows him to see things in a completely new way” - is Will’s view on Kevin’s approach to cuisine.

Guests can expect a jungle inspired soiree full of sensorial surprises including, among many more, the premiere of a short documentary depicting the chefs' exciting journey and their behind-the-scenes kitchen sessions to jointly create the dishes for this event. But the highlight of the evening will of course be the food: a story-like menu divided in chapters that will convey the soul, flavors and identity of south Kalimantan through the trained taste buds and fearless creativity of the two chefs.

Kalimantan Dinner

Date & Time: Saturday, May 11th at 7pm
Venue: Som Chai Bali
Info: +62-878-8866-1945
Tickets: www.somchaibali.com
Price: 950K++ online or 900K++ at Sarong Group restaurants


ABOUT CHEF KEVIN CHERKAS AND CUCA (www.cucaflavor.com)

Co-created by Chef Kevin Cherkas, whose super-impressive culinary resume reveals stints at three Michelin-starred restaurants in New York and Spain, including the legendary El Bulli, Arzak and Daniel, Cuca serves a casual meets fine-dining experience and signature Tapas, Cocktails and Desserts globally inspired and locally sourced from across Indonesia maximizing freshness, exploding with intense tropical flavors and supporting local artisans and farmers.


ABOUT CHEF WILL MEYRICK AND SARONG GROUP (www.willmeyrick.com)

For Will Meyrick, food is synonymous of fun, travel and culture. This globe-trotting chef is constantly exploring the culinary landscapes of the Indonesian archipelago, hunting down the best street food and taking inspiration from the unique food culture of each destination. He can be found at street stalls, local markets, getting off the beaten track to get to the heart of the dishes that resonate with him. These experiences have been the influence of his 5 highly successful restaurants in Bali: Sarong, Mama San, Hujan Locale, Som Chai and Billy Ho.

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood

Hotelier Indonesia



A SPOTLIGHT ON ‘HEALTHY INDULGENCE’ - BELMOND EMBRACES VEGAN CUISINE WITH NEW CULINARY EXPERIENCES

1st March 2019 - Belmond invites guests to sample a new world of flavours with vegan experiences for culinary connoisseurs seeking ‘healthy indulgence’.
From Venice to Africa, gastronomic delights only available with Belmond include, Raymond Blanc OBE’s Michelin-starred vegan menus and award-winning cookery masterclasses in Oxfordshire, vegan dishes served on the rails of the legendary Venice Simplon-Orient-Express, zero-waste dinners championing fashionably rejected ingredients in Cape Town and an Asian feast for the senses.

FOOD FOR THE SOUL - BELMOND LE MANOIR AUX QUAT’SAISONS, OXFORDSHIRE

Enjoy exquisite Michelin-starred vegan cuisine at the culinary-pioneering Belmond Le Manoir aux Quat’Saisons with a wonderfully colourful five or seven-course vegan tasting menu featuring freshly grown ingredients from the hotel gardens. For those looking to discover more on this food phenomenon, Raymond Blanc OBE introduces Vegan masterclasses at the hotel’s award-winning Raymond Blanc Cookery School from 5th March 2019. A champion of sustainability, zero-waste and placing seasonal produce at the heart and soul of his cuisine, the masterclasses are a chance to explore the secrets of Raymond’s adventurous recipes. Prices for a full day vegan cookery class start from £365 or approximately IDR7,000,000 per person. To book or for more information visit Belmond.com or call 0845 077 2222.

A JOURNEY OF DISCOVERY – VENICE SIMPLON-ORIENT-EXPRESS

For the first time, the legendary Venice Simplon-Orient-Express unveils new vegan menus for the 2019 season, curated by the train’s Chef du Cuisine, Christian Bodiguel. The Michelin-style vegan menus take inspiration from the trains’ iconic route that journeys through Europe’s greatest cities, Venice, Paris and Istanbul and champions local produce from each destination. Dishes include; Purple Potato Gnocchi Sautéed with Morels and Almond Milk, Crisp Seasonal Vegetables with Coriander and Panko Breadcrumbs on a bed of Black and White Quinoa and Coconut and finishes with Tropical Fruit Panna Cotta. Prices for a one-night journey from Venice to London start from £2,200 or approximately IDR41,200,000 per person and include all table d’hote meals. To book or for more information visit Belmond.com or call 0845 077 2222.

A TASTE OF WASTE FREE – BELMOND MOUNT NELSON HOTEL, CAPE TOWN

Wasted! at the Chef's Table - a culinary concept at Belmond Mount Nelson Hotel celebrates the unwanted and fashionably rejected parts of fruits and vegetables used in the kitchen, perfectly capturing the kitchen's philosophy of sustainability. Chef Rudi Liebenberg and his team have created a five-course menu, with each dish made solely from unwanted ingredients and offering a vegan menu of delicious discovery. Cauliflower and broccoli stalks become atjar, cordials are made from ginger trimmings and buchu, fruit rinds are made into jams and preserves, carrot tops are transformed into pesto and lettuce leaves and charred leeks become delightful cold soups. Prices for Wasted! At Chefs Table start from 370 Rand or IDR400,000 per person.

COLOURS OF THE CARIBBEAN – BELMOND CAP JULUCA, ANGUILLA

At the newly opened Belmond Cap Juluca, barefoot luxury embraces healthy indulgence. Over a quarter of the menus feature vegan cuisine with many ingredients grown in the Chefs Garden using nutritious compost from locally sourced seaweed. Overlooking the turquoise water’s edge on one of the Caribbean’s best beaches, guests of ‘Cip’s by Cipriani’ restaurant can savour a rainbow of freshly picked garden vegetables on a bed of quinoa with grapes and mint by day, then move on to the fashionable new Maundays Club where service turns to sophisticated Peruvian tapas as reggae music fills the night air and cocktails flow. Prices for a Deluxe Beachfront King room start from £568 or approximately IDR10,630,000 per night based on two people sharing, including breakfast. For more information visit Belmond.com or call 0845 077 2222.

A FEAST FOR THE SENSES – BELMOND NAPASAI, KOH SAMUI

Encompassing the destination’s vast array of gourmet highlights and nestled among sprawling cashew and coconut groves, Belmond Napasai offers a taste sensation in a tropical paradise where the ocean is never far from view. The vegan menu features lively flavours including Soy Laarb and Julienne Vegetables & Wakame Salads, Por Pia Thod and a vegan take on traditional Pad Thai and delicious Thai curries. Adding to the authentic flavours, many ingredients are grown in the hotel’s secret garden including, Kaffir leaves, basil, lemongrass, parsley, galangal, pea flowers and winged beans. Prices start from £216 or approximately IDR4,050,000 per night based on two people sharing, including breakfast. To book or for more information visit Belmond.com or call 0845 077 2222.

ABOUT BELMOND:

About Belmond Ltd. Belmond Ltd. is a global collection of exceptional hotel and luxury travel adventures in some of the world’s most inspiring and enriching destinations. Established 40 years ago with the acquisition of Belmond Hotel Cipriani in Venice, the Company owns and operates 46 unique and distinctive hotel, rail and river cruise experiences in many of the world’s most celebrated destinations. From city landmarks to intimate resorts, the collection includes Belmond Grand Hotel Europe, St. Petersburg; Belmond Copacabana Palace, Rio de Janeiro; Belmond Maroma Resort & Spa, Riviera Maya; and Belmond El Encanto, Santa Barbara. Belmond also encompasses safaris, eight luxury tourist trains including the Venice Simplon-Orient-Express, three river cruises and ‘21’, one of New York’s most storied restaurants. Belmond.com

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Hotelier Indonesia


NOW OPEN, HAKKASAN JAKARTA WELCOMES GUESTS TO EXPERIENCE MODERN CANTONESE CUISINE IN AN UNRIVALLED LOCATION IN THE INDONESIAN CAPITAL

Hakkasan Jakarta combines signature Cantonese dishes, cocktails and an extensive wine list with sleek and sophisticated design offering breathtaking views from the 25th floor of Alila SCBD Hotel.


Jakarta, Indonesia, 8th February 2019 – Hakkasan, founded in London in 2001 and with locations throughout the U.S., U.K, Middle East and Asia has now opened its twelfth location in Jakarta and the first in South East Asia. The highly anticipated restaurant debut offers guests skyline views high above the bustling Jakarta metropolis from the 25th and 26th floors of the contemporary luxury Alila SCBD Hotel. Located next to the Indonesia Stock Exchange and across from Pacific Place in the heart of Jakarta’s vibrant financial hub, Hakkasan Jakarta is open for both lunch and dinner, with the bar opening at lunch time and remaining open until late.

“We are proud to reveal Hakkasan Jakarta to the local community and the business professionals of SCBD area and beyond and welcome them to a world-class dining experience. Hakkasan Jakarta presents a modern Cantonese restaurant in the capital city of Indonesia and serves authentic cuisine at its finest.” - Jean Pittion, General Manager of Hakkasan Jakarta.

At the helm of the kitchen is Chef de Cuisine Sky Wong Kum Choy, who brings a wealth of experience in preparing creative Cantonese cuisine. Throughout his culinary career, Chef Sky has crafted his skills in international hotels and restaurants around the world, from Europe to the Middle East as well as the Asia Pacific. Chef Sky joined the Hakkasan Group culinary team in 2012, excelling at Hakkasan Dubai as Executive Sous Chef before relocating to mentor the team in Hakkasan Jakarta.

“I’m very excited to be a part of Hakkasan Jakarta as the brand has an incredible worldwide reputation. Together with my team, we are proud to present Hakkasan’s authentic Cantonese cuisine and signature dishes including those which were inspired by and created with local produce and designed exclusively for Jakarta.” - Chef Sky Wong Kum Choy. 

His passion for traditional Chinese techniques and inspirations taken from his travels are reflected in his dishes, which are personalised with a local touch. He adores Cantonese cuisine, is an expert in preparing live seafood and aspires to share his maternal Hakka roots in his culinary creations.

Within the Hakkasan Jakarta menu lays the “Only at” dishes and cocktails where the talented team focus on seasonality and local produce. The Hakkasan culinary team explore the local markets to find the best premium ingredients while supporting the local community. Menu highlights include Crispy quail egg puff, Black swan puff with musang king durian, and Steamed grouper with kaffir sambal sauce.

At lunchtime, guests can choose from the full a la carte menu or our Yum cha menu, which celebrates the act of drinking tea alongside dim sum. Developed with the business professional in mind, the Yum cha offering provides a Hakkasan dining experience in under one hour. Accompanied with Chinese tea, the Yum cha menu features; a selection of Dim sum including truffle har gau, scallop shui mai, morel crystal dumpling, crispy prawn with truffle, baked beef puff, daikon roll; a choice of main course including the signature tofu, aubergine and mushroom claypot or crispy silver cod in XO sauce; and a choice of dessert; Ginger lime meringue with ginger curd, kaffir lime marmalade or Es teler with avocado ice cream, pandan, jackfruit, young coconut.

Guests will be able to sample sophisticated signature cocktails crafted by Hakkasan's expansive mixology program but also indulge into the passion that lies within the Hakkasan wine program. The Hakkasan wine program has broken new ground in navigating how to pair world-class wines with Cantonese cuisine. Wines are categorised under headings such as “Curious Vines: distinctive wines”, “Genius without a Château: the new classics” and “Spiritual Wines”, allowing guests to have insight as to why these wines were selected. For example, “spiritual wines” signifies the biodynamic production of the wine, reflecting how the vines are treated during the harvesting process.

Designed by Paris-based GBRH Interior Design, Hakkasan Jakarta is styled on the original design of the Michelin-starred London location. Blending Asian and Western influences, interiors are sleek and sophisticated with Hakkasan’s trademark intricately carved dark oak latticework and ambient lighting create intimate dining spaces. The heart of the venue is a stunning curved bar with neighbouring lounge tables providing sweeping urban views. The entire restaurant space spans across level 25 delivering an unobstructed 180-degree view of the Jakarta skyline. For exclusive events, choose from two private dining rooms that comfortably seat 12 individually or 32 when the rooms are combined for one larger event space.

The guest experience will be enhanced by the first Hakkasan rooftop experience featuring multiple outdoor bars, banquettes and semi-private VIP booths with sweeping views of the urban landscape below. This rooftop experience will become the go-to venue for memorable nights accompanied by Jakarta’s top DJs when it opens later in 2019.

With a focus on innovative Cantonese cuisine, sophisticated cocktails and an extensive wine selection, Hakkasan is a premium dining and rooftop nightlife experience in Jakarta.

Look for future programs to be announced shortly such as Hakkatini Nights, a weekly beverage-led program that will feature Cantonese small eats and Dim Sum Sundays, Hakkasan’s version of Sunday brunch.

Hakkasan Jakarta is located on the 25th floor of the recently opened Alila SCBD Hotel. SCBD Lot 11 Jl. Jenderal Sudirman Kavling 52-53, RT.5/RW.3, Senayan, Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12190.

Hakkasan Jakarta is open for lunch and dinner 7 days a week. Hakkasan opens daily for lunch Monday – Friday: 11.30 am – 03.00 pm, Saturday – Sunday: 11.00 am – 03.00 pm and dinner Monday – Saturday: 05.30 pm – 11.30 pm Sunday: 05.30 pm – 11.00 pm. The Bar Sunday – Saturday: 11.30 pm – late. Dress code is smart elegant.

For general enquiries or to make a reservation, please call +62 21 5080 8766, via What’s app at +62 812 9216 8001 or email [email protected]. More information can be found at https://hakkasan.com/locations/hakkasan-jakarta/ and via Instagram @hakkasanjakarta


ABOUT HAKKASAN
Established in 2001 in London, Hakkasan now has 12 restaurants around the world located in the United States, Middle East, India, Asia and Europe, where both London restaurants hold a Michelin star. Hakkasan offers guests a world-class culinary experience. The menu is a modern interpretation of authentic Cantonese cuisine, using the finest ingredients and expert traditional techniques to create timeless yet innovative signature dishes.


ABOUT HAKKASAN GROUP
Hakkasan Group is a worldwide hospitality company with establishments across North America, Europe, Middle East, Asia and Africa. Its namesake is taken from its Michelin star restaurant that set the high-level standard for the group’s collection of diverse brands. Its ‘brand first’ philosophy builds restaurant, nightlife, daylife and soon-to-open hotels, resorts and residences into world-class hospitality brands, all with a focus on service, design, innovation and experience. Its restaurant portfolio includes Hakkasan, with 12 locations worldwide, Ling Ling, Yauatcha, Sake no Hana, Herringbone and Searsucker. Under the nightlife umbrella is Hakkasan, OMNIA, JEWEL and 1 OAK Nightclub; and daylife brands include WET REPUBLIC, LIQUID, and OMNIA. For more information, visit www.hakkasangroup.com or connect with us on Facebook Twitter and Instagram @hakkasangroup.

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Hotelier Indonesia



SOM CHAI - A Culinary Journey through Tribal Lands #3 : The Tenggerese People

Embark on an evening of discovery as Will Meyrick and Ben McRae present a menu gleaned from the traditions of one of Java’s most revered and magical tribal cultures, the Tenggerese.




The Tenggerese
Direct descendants of the Majapahit Princely kingdoms who live in the East Java region around the sacred Mount Bromo, the Tenggerese are a resilient and strong society that takes great pride in celebrating its distinctive culture through festivals, tribal gatherings and elaborate weddings.

Buddhism, Animism and Hinduism run like ribbons entwining Tenggerese religion into their ancient beliefs of Ancestor worship creating a complex and fascinating culture that uses foods to communicate to the gods.

The Dinner
For this special event the culinary celebration will be a recreation of specific dishes found in the regions of Malang and Surabaya that integrate the Tenggerese belief in worship and physical wellbeing through an alchemical balance of connecting man with his maker.

Will has recently been exploring the lands of the Tenggerese, spending days travelling through the imposing volcanic topography to discover how Mount Bromo, revered by the Tenggerese as sacred, dictates the yields of crops and livestock and produces the contrasting flows of abundance and hardship that create this extraordinary cuisine. Dry dishes less common elsewhere, full of rich spice, are served with Nasi Aron, a type of rice cake, or Nasi Tumpeng, yellow rice piled high in a concial shape.

The Visuals
A visual exploration of the Tenggerese Festival Yadnya Kasada and other aspects of Tenggerese culture will be guided by David Metcalf, a renown photographer and guide whose knowledge of Indonesian culture spans from his years living in Jakarta and Bali and working in some of the most remote indigenous areas of the archipelago. David’s mission has always been to create communicative and supportive links to the raw purity of Indonesia’s last tribal cultures. By bringing images of the sometimes stark yet intricate communities that exist beyond the reach of ‘modernity’ he believes that the audience can understand the need for these brilliant and sophisticated cultures to retain their integrity without loosing their tribal authenticity.

The Event
Designed to inspire and awe this special event has been conceived as a multidimensional introduction to one of Indonesia’s most ancient surviving civilisations. The evening will be a vibrant and joyful journey into a land steeped in magic and beauty to meet people who honour ancient traditions with fierce pride and devotion while freely sharing culture and cuisine.

Som Chai invites you to join in a celebration of Indonesia’s rich Indigenous, cultural heritage.

A Culinary Journey through Tribal Lands #3 : The Tenggerese

Saturday February 16th

7.00PM

Price : 700K NETT (15% goes to Handep Haruei Foundation)

Limited Seats

Book Now:

0878 8866 1945

https://cho.pe/theTenggeresePeople

More infos:

https://handepharuei.com/

https://www.davidmetcalfphotography.com/




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Hotelier Indonesia



A Taste of Spain @ Yan Toh Heen With Premium Spanish Ingredients, Prepared Cantonese Style (November 19, 2018 – January 31, 2019)

Tags: Spain, Yan Toh Heen, Cantonese Cuisine, 2-Michelin star Cantonese restaurant, Michelin star dining, Michelin, InterContinental Hong Kong, Harbourview dining, Chinese Cuisine, Forbes Travel Guide Five-Star Cantonese restaurant, Harbourview restaurant


InterContinental Hong Kong's 2-Michelin star Yan Toh Heen presents a “Taste of Spain” from November 19, 2018 – January 31, 2019, with a special menu by Executive Chef Lau Yiu Fai featuring a new selection of Cantonese dishes with top quality ingredients from Spain, including Red Carabinero Shrimp from the Mediterranean Coast and Iberico Pork Cheek, prepared in traditional Chinese cooking styles.

Red Carabinero Prawns have a long history in the cuisine of Spain's coastal towns. Though associated with Andalusian food, this species actually stretches all the way up to Catalonia in the northeast Spain and is prevalent on Spain's Mediterranean coast.

Iberico Pork comes from black Iberico pigs, native to Spain's Iberian Peninsula, where they are feed acorns in the forest. Due to its unique taste, texture and flavour, it is often referred to as Wagyu of pork.



Chef Lau's Cantonese Menu with premium Spanish ingredients includes:
Pan-seared Dumplings with Spanish Pork and Black Peppercorns
Crispy Spanish Carabinero Shrimp and Turnip in Puff Pastry
Simmered Spanish Carabinero Shrimp with Chili Sauce and Egg
Stewed Spanish Pork Cheek with Preserved Vegetables in a Casserole
Stewed Spanish Sea Bass and Black Olives with Black Pepper Sauce in a Casserole
Wok-fried Spanish Pork Roll and White Asparagus with Spicy Sauce
Wok-fried Chicken Roll with Spanish Ham in Honey Sauce
Fried Rice with Spanish Carabinero Shrimp Roe with Air-dried Meat and Salty Egg

Click here for the “Taste of Spain, Cantonese Style” menu.

For reservations, please call (852) 2313 2323 or e-mail [email protected]

Yan Toh Heen is open daily for lunch and dinner.
InterContinental Hong Kong, Lower Level (Opposite Harbourside)

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Hotelier Indonesia



THE ESSENCE OF AN ITALIAN SUMMER

The spring/summer season is upon us, which means it’s time to settle in and enjoy the warmer weather with enticing cocktails and tapas-style snacks at Joe’s Bar and long lunches and sumptuous dinners at Agostinis inspired by the fresh flavours of Italy in summer.

AGOSTINIS

Agostinis is the creation of siblings Dan and Dion Bisa and represents a natural expression of their lifelong passion for good, simple Italian food, the kind they grew up with. Designed by Kelly Ross, Agostinis brings the heart of Friuli Venezia in Italy’s north to the nation’s capital and welcomes guests in the Italian tradition of friends, family, laughter and great food.

Located in the trendy inner Canberra suburb of Kingston, the restaurant reflects the Bisas love of Italian food and culture, and is named in homage to their mother Marisa, whose family owned a small bar in Northern Italy bearing the family name of Agostinis, before migrating to Australia in the 1930’s.

Irrepressible Romano Chef Francesco Balestrieri leads the kitchen team where his menu is a celebration of simple authenticity, prepared to perfection. Pasta is freshly made to order in house and Agostinis pizzas are created in the open kitchen using the freshest ingredients and a special Neapolitan artisan technique where the pizza dough naturally rises for 72 hours before going into the state-of-the-art rotating Marana Forni pizza oven. Imported from Verona, Italy, it is the only one of its kind in Canberra and is capable of cooking15 perfect pizzas at one time.

The current menu is inspired by the traditional cuisine of northern Italy, with dishes such as Agostinis Antipasto Originale - fennel & chilli salami, San Daniele prosciutto, bresaola, Montasio, roasted vegetable caponata & sourdough; Frico – based on Marisa Bisa’s own recipe, this is a typical dish from the Friuli region of Italy, with paper thin layers of Montasio cheese & potato, oven roasted to form a heavenly, crunchy, chewy morsel; Lasagne ali Ragu - Italian lasagne with slow cooked pork shoulder, sandwiched between hand-made pasta sheets and topped with grated Reggiano parmigiano; and Pancia di Maiale - melt-in-your-mouth slow cooked pork belly with pureéd pumpkin, roasted fennel, hazelnuts & radish.

The Bistecca alla Fiorentina, for 2-3 people to share, is the house specialty - weighing in at 1kg, this Tuscan superstar is a classic aged T-Bone prepared simply with salt and rosemary, grilled to medium rare and left to sit and contemplate before being served with parmesan shoe string fries, salsa verde & truffle butter. Then there are the bianca or rossa pizzas, created by the specially trained ‘pizzaiolo’s’, which are prepared in the traditional Roman style with fewer ingredients working in absolute harmony on the light and airy base.

Groups can enjoy the one-meter long Mama Mia pizza with a selection of three toppings. It is recommended to reserve space for ‘Dolci’ with treats such as the Semifreddo al Pistacchio- heavenly pistachio semifreddo served with berry gel, strawberries & candied pistacchio or the always popular Agostinis’ Tiramisu – made to order with savoiardi biscuits, freshly brewed coffee, marscapone mousse.

During the recent northern summer, Chef Francesco accompanied owner Dion Bisa on a gastronomic tour of Italy, gathering inspiration for the new season’s menu and enjoying the authentic ingredients and dishes of his native country. Together they visited the fresh produce markets of Rome, frequented the secret little pizza joint in Venice favoured by the local gondoliers, and visited Gianni Brunelli’s Brunello vineyard in Tuscany, the source of one of Agostinis’ favourite wines.

They sampled Tuscan wild boar prosciutto, Roman porcini mushrooms and soft summer truffles, fabulous fresh Venetian seafood and dark cereal flour tagliatelle in Bologna. So taken was Francesco with this pasta that he is currently making it from scratch at Agostinis, the only restaurant in Canberra where guests can experience it.

Chef Francesco's new additions to the menu at Agostinis are inspired by his recent Italian odyssey and pay homage to the time-honoured simplicity of Italian cooking, using fresh, light ingredients, beautifully prepared using traditional methods. A combination of melt in the mouth slow cooking, light and breezy pasta and memorable desserts usher in the warmer months, whilst enjoying a beautiful wine and great company.

Examples of Dishes

Carpaccio di Manzo


Inspired by the famous dish created by Giuseppe Cipriani, founder of Harry's Bar in Venice, super thinly sliced Tasmanian eye fillet is rolled with pink pepper and served with jalapeno, radish and roquette, providing a superb frisson between the meltingly tender beef and the spicy crunch of its accompaniment.

Pappardelle al Ragu d’Agnello



This dish combines lamb shoulder slow cooked in a white wine sauce for 12 hours with daily house-made pappardelle. Typical of spring fare from the Tuscan region, this light and flavourful dish is a classic.

Gnocchi con Ricotta



By using lemon-infused ricotta gnocchi instead of traditional potato, this dish is lighter in taste and consistency, making it the perfect spring dish. Served with fresh peas, asparagus and lightly salted ricotta, the gnocchi is house made daily.

Pancia di Maiale



Inspired by the roast pork of Bologna, locally sourced pork belly is slow cooked for 10 hours and served with a deliciously crispy skin, pumpkin purée and roast fennel, providing classic sweetness and crunch and a simple, strong balance of flavour.

Semifreddo al Pistacchio



This spectacular dessert is a tribute to the Bronte pistacchio, considered the best in the world. A soft, semi-frozen pistacchio ice cream is served with raspberry purée, fresh berries and candied pistacchios.

Torta al Caramello
Luxuriously decadent and not too sweet, slightly burnt caramel toffee is combined with a dark chocolate ganache on a short crust pastry base and served with crumbled Amaretto biscuit

The carefully curated wine list at Agostinis has been designed not to overwhelm, but to provide the best Italian wine experience possible with a balanced array of varietals from all over Italy, alongside a few Australian favourites. Agostinis also offers 100% Italian made wines on tap.

Agostinis Design



Interior designer Kelly Ross, has created a tableau where every object within the space is customized or custom made, with a backstory that ties back to the central narrative of the life of Marisa Bisa; all whilst providing a delicious backdrop and stage for business travellers, families and friends to see, be seen and enjoy the unique atmosphere. By creating something in between a gallery and a modern theatre experience in the restaurant, Ross maintains a delicate balance between past and present; history coupled with modernity, celebration and surprise.

The pink glow of neon signage frames the entrances from the hotel lobby or the street, where customers arrive in the free-spirited, spacious front section of the restaurant, flanked by the bustling open kitchen with ‘pizzaiolos’ tossing their dough and flames leaping from busy stovetops. Diners looking for a quieter, intimate experience move further through to the next section, with a more serene ambience, alongside the glamorous bar, where they can slide into the comfort of a leopard-print booth and order a glass of something Italian.

Ross’ designs revolve around a ‘heart’; a sample of fabric, tile or treasure that communicates the essence of the space and for Agostinis it was a series of botanical prints and a fine leopard print from Kingdom Home, represented by Sydney based fabric studio Emily Ziz, which line the banquettes throughout the space. The vibrant patterns speak clearly of Marisa’s contemporary Australian life whilst the dolomite, limestone and tile refer back to her Italian origins.

The materials used in the restaurant have been lifted from and inspired by the geologically complex region of Friuli Venezia, the Agostini family homeland in northern Italy, which is known as limestone, dolomite and marble country. The limestone marble counter that runs the length of the open kitchen is veined with dolomite, whilst the copper light installations hanging above the entrance from the hotel lobby are complete with dolomite counterweights.

The stonework feature wall takes inspiration from the cobbled streets of Marisa’s hometown of Prato Carmico with gold highlights representing glints of alpine sun refracting off the rough limestone. The feature tile in the kitchen is from a series named ‘Puzzle’ by Mutina, which has 8 colour families, each with 6 designs within it, whilst three Libran constellation light features by Australian designers Anaesthetic Design feature in the main dining area. A striking wall mural by James Manning depicts a scene from Marisa’s hometown from days gone by whilst a wonderfully weather-beaten Vespa sits before the terracotta tiles of the kitchen as a romantic nod to modern Italy, conjuring images of espresso sipped in Italian piazzas.

Agostinis Al FrescoThrough the bar and a billowing blush curtain, Agostinis outdoor terrace is festooned with lights and macramé hung greenery and offers a beautiful al fresco setting, perfect for relaxing in one of the Andreholm Paris Café chairs and enjoying a Negroni or Spritz from the extensive aperitivo menu or a glass of Italian wine followed by a deliciously light Italian meal during the warmer days and evenings. The terrace is licensed to hold 50 people for cocktails and canapés or 30 for dinner and can be privately booked.

JOE’S BAR



Joe’s Bar is a curious meeting place to enjoy the curated wine list or enjoy a classic or more adventurous pre-dinner drink from an enviable cocktail list. Joe’s has a selection of over 20 varieties of gin, both international and local, with a comprehensive list of bespoke G&T’s that highlight regional botanicals – the perfect refreshing cocktail during the warmer months. Alongside this is a collection of classic Italian aperitifs and cocktails and a bespoke Negroni list that instantly transports guests to a sun-drenched Tuscan terrace. Joe’s barrel-aged, small batch Negroni’s are created in-house from a variety of select ingredients before being patiently left to come of age.

To whet the pre-dinner appetite, Joe’s presents the ‘Art of the Aperitivi’, Italian tapas-style antipasto plates designed to snack on and accompany a glass of vino, aperitif or refreshing beer.

A small bar with a big vision, Joe’s Bar is designed by Kelly Ross with big, bold statement details that draw the eye, creating a sense of time and place that is akin to architectural storytelling. A concrete curtain seems perfectly at home in the intimate space.

Venetian cultural and aesthetic cues are constantly interwoven into the design of the space with the metaphorical characteristics of elements such as fine Murano glass weaving their way through the visual narrative, with results that are simultaneously raw and refined. Joe’s Bar is an immersive experience that creates curiosity - a desire to sit, order a drink and explore the details. A quirky rope installation, an unforgettable bright pinot-hued pink wall and low hanging lights make you look twice, absorbing the constant contradictions between soft and hard, old and new. The rich colour palette for the space is drawn from wine, with qualities of clarity, brilliance, tone and depth.

As the sun goes down, guests can sit at tables outside and enjoy the buzz or relax in the hotel lobby space and enjoy Joe’s attentive table service.

Joe’s Bar presents the Art of the Aperitivi - an excellent selection of Italian tapas-style snacks to whet the appetite whilst enjoying a cocktail or two.
Learn more about Agostinis and Joe’s Bar at: https://easthotel.com.au/eat-and-drink/

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotelsfood #topfood #topChef

Hotelier Indonesia



Mövenpick Resort & Spa Jimbaran Bali Breathes New Life Into Sunday Brunch with Launch of Fun, Interactive Family Feasts

Five-star lifestyle resort reveals revamped Sunday Family Jazz Brunch concept, with more live cooking stations, a Peruvian Corner, outdoor acoustic band and much more...

Bali, Indonesia, 19 October 2018 – Mövenpick Resort & Spa Jimbaran Bali is bringing an exciting new buzz to Sunday brunch with a reimagined concept that features live music and more interactive cooking stations, creating fun-filled culinary occasions for the whole family.

Sunday Family Jazz Brunch at the resort’s lively Anarasa Restaurant will allow diners to indulge in an incredible array of dishes from all corners of the globe, including Balinese and Indonesian delicacies, pan-Asian delights, Western favourites, Indian and Middle Eastern treats, and even a Peruvian Corner.



Every brunch will be a highly-anticipated occasion, with more live cooking stations than ever before, adding to the sense of culinary theatre. A jazz band performing on the Anarasa Terrace will provide the perfect Sunday soundtrack and children will be kept entertained by a magician.

“Our Sunday Family Jazz Brunch has always been popular with guests, so we are delighted to elevate this much-loved concept with even more epicurean enjoyment and entertainment,” commented Horst Walther-Jones, General Manager of the Mövenpick Resort & Spa Jimbaran Bali. “I am confident that our new Sunday brunches will become unmissable occasions for in-house guests and local residents alike.”

The revamped Sunday Family Jazz Brunch will feature an extensive selection of culinary delights that will cater for every possible palate. Guests can savour Bali’s most popular dish, “babi guling” (whole roasted suckling pig), along with a mouth-watering selection of grilled premium meats and fresh seafood, all cooked to order.

Diners will also be thrilled by the authentic Asian noodle bar, pan-fried foie gras station, sizzling Indian tandoori chicken and succulent shawarma. Chef Renzo from Above Eleven Bali, the popular rooftop restaurant, will also be on hand to prepare the freshest Peruvian ceviche. These lively cooking stations will complement the classic spread of Sunday Brunch favourites, including the salad bar, sushi selection, pizzas, pastas, cold cuts and cheeses, plus plentiful Asian and international dishes.

And of course, every Sunday brunch experience is concluded by a delectable selection of desserts and sweet treats, including ice creams, cakes, pastries and much more.

Anarasa, the bright marketplace-style restaurant, provides the perfect backdrop to the Sunday Family Jazz Brunch. Overlooking the lush resort’s tropical gardens with indoor or alfresco seating, this impressive venue is ideal for every occasion, from romantic couples’ meals to large family get-togethers. A dedicated children’s dining zone means that young guests will be kept fully fed and entertained.

The new Sunday Family Jazz Brunch is priced at just IDR 450,000 net per adult and IDR 175,000 net per child (aged 12-16 years). Up to two kids under 12 years of age can dine for free if they are accompanied by with two adults, while additional children aged 3-12 years will be charged at IDR 87,500 net per child.

Diners can liven up their Sundays even further with a free-flow beverage package, which includes selected cocktails, wine and beer all for just IDR 350,000 net per person.

Take advantage on special “Pay 2 for 3” promotion in October and November 2018 taking place every Sunday from 12 noon to 4pm at Anarasa Restaurant. For more information and reservations, please call +62 361 472 5777 or email [email protected].

About Mövenpick Resort & Spa Jimbaran Bali

An award-winning family lifestyle resort, Mövenpick Resort & Spa Jimbaran Bali features 297 elegantly furnished rooms and suites and invites guests to immerse themselves in Bali’s laidback island lifestyle, vibrant culinary scene and rejuvenating wellness offerings just 100 metres from Jimbaran Beach. Along with five different dining venues offering a varied selection of cuisines, the resort also boasts an exotic pool with swim-up hammocks, pirate-themed Meera Kids Club, invigorating Arkipela Spa and the connected Samasta Lifestyle Village for additional shopping, wining and dining. Mövenpick Resort& Spa Jimbaran Bali and Samasta Lifestyle Village are owned by respected Indonesian developer, PT SummareconAgungTbk. For more information, please visitwww.movenpick.com/jimbaran-bali.

About Mövenpick

Mövenpick Hotels & Resorts makes moments by doing ordinary things in an extraordinary way. Providing an upscale, relaxed and uncomplicated guest experience, Mövenpick recognises that small gestures make a big difference. Whether it is chocolate hour every afternoon, customised sleep technology to ensure a restful night or specially created fun and healthy kids’ menus, Mövenpick creates a human and warm environment for guests, business partners and employees. Committed to sustainable practices and caring for its local communities, Mövenpick is the most Green Globe certified hotel brand in the world. Founded in Switzerland in 1973, but with a heritage of food and beverage excellence stretching back to the 1940s, Mövenpick holds a growing portfolio of more than 80 hotels in 24 countries. Mövenpick is part of AccorHotels, a world-leading travel and lifestyle group which invites travellers to feel welcome at more than 4,500 hotels, resorts and residences, along with some 10,000 of the finest private homes around the globe.

movenpick.com | accorhotels.com

Mövenpick Resort & Spa Jimbaran Bali
Jalan Wanagiri no. 1 – Jimbaran, Bali 80362, Indonesia
Phone: +62 361 472 5777
www.movenpick.com

#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood


Mango Tree Returns To Dubai With Launch Of Vibrant Thai Bistro Concept At Hilton Dubai The Walk

BANGKOK, THAILAND (16 October 2018) – Leading Asian restaurant operator, Mango Tree Worldwide, has formed a landmark partnership with Hilton Dubai The Walk that will bring an innovative new style of Thai dining to hotel guests and residents.

Under this milestone agreement, Mango Tree Worldwide will launch a full-service bistro at Hilton Dubai The Walk, the four-star hotel and residence in the city's popular Jumeirah Beach area.

The menu will highlight the cuisine of southern Thailand, which blends perfectly with local tastes; for example, the restaurant will focus on seafood, which is a key ingredient in Thailand's spectacular southern beach destinations. It will also feature a series of dishes using lamb, a favourite among Arabic diners, as well as serving handmade flatbreads.

Southern Thailand and the Middle East share many common cultural elements, and some of the herbs and spices used at the new Mango Tree Thai Bistro will be familiar to local diners in Dubai. In addition, guests will be treated to an array of intriguing dishes that are not typically found of the menus of Thai restaurants; for example, watermelon salad with dry shrimps is an ancient southern Thai recipe that is being revived by Mango Tree's inventive chefs.

With its original menus, southern Thai focus and trendy, chilled-out vibe, Mango Tree Thai Bistro at Hilton Dubai The Walk will truly stand out from the crowd. This stylish new restaurant is scheduled to open in the last quarter of 2018, marking Mango Tree Worldwide's return to Dubai.





"Our new Mango Tree Thai Bistro promises to deliver something never before seen in the region; a vibrant dining destination that is less formal than traditional Thai restaurants. Hilton Dubai The Walk attracts a large number of families and guests on extended stays, so this bold bistro concept with indoor seating and outdoor patio will be perfectly suited to guests who want a casual place to dine, couples and groups of friends seeking a fun and lively evening out," said Trevor MacKenzie, Mango Tree's Global Managing Director.

"Hoteliers are increasingly looking for professional and well-reputed restaurateurs to manage their F&B outlets. Hotel restaurants are no longer solely for in-house guests; they can often become attractions in their own right, drawing in local diners and international travellers. This can also help create a real point-of-difference for hotels, while raising the quality of their F&B above the competition. 

We are delighted to partner with Hilton Dubai The Walk and look forward to welcoming diners in Dubai to our exciting new Mango Tree Thai Bistro later this year," he added.Mango Tree Worldwide now operates over 60 restaurant outlets in 12 countries around the globe under a series of distinctive brands, all of which serve a range of authentic Thai and Southeast Asian dishes.

The new hotel partnership business model will help Mango Tree achieve its target of reaching 100 restaurant outlets worldwide by 2020.



The Mango TreeThe Mango Tree group is a dynamic, innovative and fast-growing company that has a vision to bring authentic Thai cuisine with a creative twist to the world, and to plant a Mango Tree in every major world city. At the vanguard of the global Thai food explosion, the Mango Tree group comprises the Mango Tree, Mango Tree Bistro and Mango Tree Cafe brands, as well as Coca, the contemporary steamboat suki concept. The group's heritage dates back to 1957, when Khun Srichai Phanphensophon opened the first Coca restaurant in Surawong, launching the suki trend in Thailand. The pioneering spirit continued when the group's CEO and celebrity chef Pitaya Phanphensophon, Srichai's son, opened the first Mango Tree restaurant in the heart of Silom in 1994. Today, the group operates more than 70 restaurants and cafes in 15 countries in Asia and the Middle East. Part cultural ambassador and part culinary innovator, Mango Tree has charted a course to become the premier global Thai cuisine brand, delivering quality Thai cuisine, stylish design, and intuitive service that always exceeds diners' expectations.


Hotelier Indonesia


Harper Kuta Launches Idul Fitri Package

Kuta, May 2018 – The holy festivity at the end of Ramadhan has always been a special religious moment for all Muslims. To celebrate the day of victory, Harper Kuta offers an extraordinary Idul Fitri Package for period of stay from 15 to 17 June 2018. This package is also completed with Idul Fitri dinner, offering various Indonesian cuisines, especially featured and prepared by the Executive Chef, Oka Parwata and team.

At only Rp 2,140,000++, this package features 2 nights stay at Superior room with complimentary buffet breakfast for 2 persons, one time buffet dinner for 2 persons on 16th of June at Rustik Bistro & Bar, one time 60 minutes spa for 2 persons at The Spa, 15% discount for Food and Beverage at Rustik Bistro & Bar for minimum purchase Rp 250,000 and 15% discount for all treatments at The Spa.

“Idul Fitri is one of the special celebration that awaits by all moslem after Ramadhan period. During those period, many people will back to their hometown or travelling along with their beloved family and friends. Here in Harper Kuta, we already prepare special package to accommodate every traveller who will visiting Bali during Idul Fitri period. Guest may savour the delicacies from the hearts of our Kitchen Team with their family and pamper themself with 60 minutes rejuvenating Balinese massage at the Spa afterwards,” said Bandisa Sastika, General Manager of Harper Kuta Bali Hotel.

For the latest F&B promotions at Harper Kuta visit www.facebook.com/harperkuta or visitkuta.harperhotels.com


About Archipelago International
Archipelago International operates Indonesia’s largest portfolio of over 135 hotels with a further 100 new properties under development across Indonesia, the Caribbean, the Philippines, Saudi Arabia and Malaysia. With more than 18,000 rooms and 9 brands in more than 55 cities, brands include Nomad Hostels, favehotel, Neo, Quest Hotel, Harper, Aston, Alana, Aston Heritage Collection, and Kamuela. Hotels range from ultra-luxurious villas to select-service hotels.
For more information please visit www.archipelagointernational.com


#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood


Book a cruise to the Caribbean or Panama Canal and enjoy $1 deposits + FREE Gratuities.




Hotelier Indonesia



Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)

Tags: InterContinental Hong Kong, Harbourside, THE STEAK HOUSE winebar + grill, Rech by Alain Ducasse, ICHK, Lobby Lounge, Easter, Good Friday, easter holiday, Easter Lamb, Buffet, A Feast of Sakura, Chocolate Easter Egg, Balloon twister, Dessert buffet, Easter dining, Harbourview, dining with a view, Best Hong Kong Restaurants, Best Hong Kong Hotels, Hong Kong Dining, afternoon tea, Easter Buffets, Easter Sunday Lunch, Easter Sunday Dinner


Celebrate the Easter Holiday Weekend at InterContinental Hong Kong over a relaxed lunch or dinner buffet at Harbourside or a hearty dinner with Easter Lamb dishes at THE STEAK HOUSE winebar + grill. The 1-Michelin star Rech by Alain Ducasse also has a special Easter Menu on Good Friday, March 30 and Easter Sunday, April 1. Enjoy early booking savings on selected Easter dining when you book on the hotel's e-shop by March 12.

Early Bird Easter Booking Offers: Available for bookings made by March 12 on our e-shop

Enjoy 25% off the Harbourside Dinner Buffet (Good Friday, Mar 30 – Easter Monday, April 2) and 20% off THE STEAK HOUSE winebar + grill Easter Weekend Semi-Buffet Lunch (Saturday, March 31 and Easter Sunday, April 1) when you book on our e-shop now through March 12.

THE STEAK HOUSE winebar + grill Easter Weekend Semi-Buffet Lunch

Saturday, March 31 & Easter Sunday, April 1

Looking for a hearty Easter Sunday roast? Our popular STEAK HOUSE winebar + grill offers a Semi-Buffet Weekend Lunch showcasing the finest meat, freshly seared on the charcoal grill. Begin the meal with the elaborate Salad Bar, followed by Lobster Bisque with vegetables. Next choose one of 10 main courses prepared à la minute on the charcoal grill.

Save room for the tempting Easter dessert buffet, which features a decadent selection by the hotel's Executive Pastry Chef Cyril Dupuis including Easter Chocolate eggs and much more.

Also included are free-flowing Perrier-Joüet Champagne and red wine, plus a selection of homemade milkshakes, juices and non-alcoholic beverages.

HK$798 per adult (soft drinks and juice) / HK$998 per adult with free-flowing Champagne and red wine HK$698 per child (3-11 years old)

Please click here for THE STEAK HOUSE winebar + grill Easter Weekend Semi-Buffet Lunch Menu.

Special Easter Lamb Menu at THE STEAK HOUSE winebar + grill

Good Friday, March 30 – Sunday, April 8

STEAK HOUSE Chef Chiu Ming Chan has imported special cuts of the finest French Baby Lamb and Welsh Rack of Lamb, especially for the week of Easter. Select from:

FRENCH PYRENEES MILK FED BABY LAMB RACK 12 OZ

Marinated with Fresh Herbs & Garlic: HK$850

Our French Baby Lamb is supplied by Axuria – a company that focuses on quality and selectivity to provide the finest products for connoisseurs. Axuria milk fed baby lamb comes only from the Basque Valley of the Soule in the Atlantic Pyrenees (Southwest of France). They are raised in the mountains and are slaughtered when they are no older than 45 days. Because the lamb is fed exclusively on its mother's milk, its flesh is succulent and tender and it has a low-grain texture. The milk diet and the young age also influence the colour of the raw meat, which is white or barely pink.

ORGANIC WELSH RACK OF LAMB: HK$820

The pastures our organic lamb graze on are sown with a selection of herbs and grasses, including chicory, cocksfoot, timothy and red and white clover which all contribute to the lamb's award-winning taste and flavour. The Welsh lamb has PGI status (protected geographical indication) and is noted as some of the best lamb in the world.

EASTER DESSERT

GOLD & DARK CHOCOLATE EASTER EGGS, Pecan Praline: HK$138

Please click here for the Easter Lamb Menu.


EASTER MENU at Rech by Alain Ducasse

Our 1-Michelin star Rech by Alain Ducasse is celebrating Easter Weekend with a 6-course set menu (available on Good Friday, March 30 & Easter Sunday, April 1) at HK$1,388 + 10% service per person.

Executive Chef Stéphane Gortina's Easter Menu includes:
Pan-seared langoustine ravioles, delicate broth
Steamed sole fillet, green asparagus-olive
Rack and saddle of milk-fed lamb, girolles
Our famous whole Camembert
Contemporary exotic fruit vacherin
Chocolate from our Manufacture in Paris, crunchy praline

Click here for the Rech by Alain Ducasse Easter Weekend Menu.

EASTER WEEKEND LUNCH & DINNER BUFFET AT HARBOURSIDE

Good Friday, March 31 – Easter Monday, April 2

Gather friends and family to enjoy the Easter Holiday Weekend over Harbourside's elaborate lunch and dinner buffets.

On Easter Sunday Brunch and Dinner, Harbourside Head Chef Nicholas Chan is preparing special dishes in addition to the elaborate buffet selection, including Roasted Lamb with an Herb Crust, Pan-seared Salmon with Lemon Cream, Steamed Garoupa with Ginger and Spring Onion, Wok Fried Seafood with Black Pepper Sauce Spicy Chili Garlic. Barbecued Pork, Scottish Eggs and Mixed Shellfish Pie. The buffet also includes Iberico Ham, a selection of fine cheese from France, homemade Salmon Gravlax.

Our chefs will also be preparing Foie Gras, Homemade Pasta and Scrambled Eggs à la minute at action stations. The Carving Station will include Roasted US prime rib, Honey baked bone-in ham.

On the Good Friday, Easter Saturday and Monday Lunch Buffets, enjoy a Peking duck station, plus Grilled and Tempura stations. Both the lunch and dinner buffets will showcase Roast Lamb on the Carving Station and a Chinese style Roasted Baby Pig.

Executive Pastry Chef Cyril Dupuis is preparing a selection of Easter desserts including Easter Chocolate Eggs, Turtles and Fish on the Dessert Buffet. On Easter Sunday, children can enjoy a Chocolate Egg Painting & Decorating Workshop with Cyril and a Candy Corner with a take-away gift.

The Easter Bunny will also be on hand for photos and selfies. In addition, a close-up magician and balloon twister will be at Harbourside to entertain children of all ages.

Good Friday, March 30
Lunch: 12:00noon – 2:30pm HK$$548 per adult / HK$388 per child (3-11 years old)
Dinner: 6:00pm – 10:00pm HK$898 per adult / HK$628 per child (3-11 years old)

Saturday, March 31
Lunch: 12:00noon – 2:30pm HK$548 per adult / HK$388 per child (3-11 years old)
Dinner: 6:00pm-10:00pm HK$898 per adult / HK$628 per child (3-11 years old)

Easter Sunday, April 1

Easter Sunday
Brunch: 11:30am – 3:00pm
HK$898 per adult with free-flowing Champagne, wine and beer /
HK$848 with free-flowing juice & soft drinks / HK$598 per child (3-11 years old)
Dinner: 6:00pm 10:00pm. HK$898 per adult / HK$628 per child (3-11 years old)

Easter Monday, April 2
Lunch: 12:00 noon – 2:30pm: HK$548 per adult / HK$388 per child (3-11 years old)
Dinner: 6:00pm – 10:00pm HK$898 per adult / HK$628 per child (3-11 years old)

Lobby Lounge
“A Feast of Sakura” Cherry Blossom Afternoon Tea
HK$668 for 2 persons
Monday-Friday: 2:30pm – 6:00pm / Saturday, Sunday & Public Holidays: 1:30pm – 6:00pm
Please note that the Lobby Lounge does not take reservations. Discover more



For restaurant reservations, please call InterContinental Hong Kong's Restaurant Reservations Centre at Tel: +852 2313 2323 or E-mail: [email protected]
www.hongkong-ic.intercontinental.com / www.intercontinental.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong


#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood






Hotelier Indonesia

In celebration of Culinary Month, the man himself Nobu Matsuhisa will be visiting Nobu at Atlantis The Palm from the 14th till the 17th of November. On the evening of the 16th of November, experience dining at its finest as Celebrity Chef Nobu teams up with Michelin-starred Italian Chef, Giorgio Locatelli, for the ultimate 'Four Hands' experience.

16th November from 7pm

For bookings please call: +971 4 426 2626, or email [email protected]

Atlantis Culinary Month



We have once again welcomed the world's esteemed Michelin Star Chefs to host a month of culinary delights at Atlantis, the Palm, Dubai.

With Gordon Ramsay, Giorgio Locatelli and Nobu Matsuhisa all in Atlantis, hosting extravagant gastronomic evenings at their respective Atlantis restaurants. Plus our own chefs teaming up with other international renowned chefs to create a month of dining events that are not to be missed. What's more, grab a great deal during Atlantis' very own restaurant week.

Don't miss out! Atlantis Culinary Month runs from 9 November until 7 December 2017 




Culinary Month - 10 November Till 7 December 2017

Giorgio Locatelli At Ronda Locatelli


Continuing our delicious dinning events will be none other than Giorgio Locatelli, who joins us at Ronda Locatelli from 12 November 2017 until 17 November 2017. Giorgio will be hosting us for two incredible nights to enliven your senses.


Thursday 16 November 2017
7:00pm - Four Hands Dinner with Giorgio Locatelli and Nobu Matsuhisa


Friday 17 November 2017
7:00pm - Truffle set menu by Giorgio Locatelli and the master of truffles Carlo Caporrici
From early November, we will once again welcome some of the world's most esteemed Michelin Star Chef's to host a month of culinary delights at Atlantis The Palm. To top if off, from 16 November - 30 November 2017, you will have the chance to dine with our special culinary menu offerings and taste the very best the world has to offer, for a very special price. It all begins this November!


Nobu Matsuhisa At Nobu


Get ready for the man himself, Nobu Matsuhisa who will be visiting us at Nobu, at Atlantis The Palm, Dubai, from 14 November 2017 to 17 November 2017.
On the night of 16 November 2017, you will witness a never before seen spectacle where chef Nobu will host a four hands dinner alongside Giorgio Locatelli in a fusion of styles and tastes. Two celebrity chefs infusing two very different cuisines!
It's a night not to be missed! 
Thursday 16 November 2017
7:00pm
Four Hands Dinner with Giorgio Locatelli and Nobu Matsuhisa


Four Hand On Dinner With Chef Gregoire Berger And Stephane Buron


A month of amazing culinary delights reaches its peak as we welcome 2 Star Michelin Chef Stephane Buron and the most awarded Chef in Dubai, Gregoire Berger.
On 23 November 2017 and 24 November 2017, both Stephane and Gregoire will take centre stage to host a four hands dinner showcasing the most elegant fine dining cuisine.Excellence awaits you.
Thursday 23 November 2017
7:00pm - Four Hands Dinner with Stephane Buron and Gregoire Berger
Friday 24 November 2017
7:00pm - Four Hands Dinner with Stephane Buron and Gregoire Berger

Dario Cecchini At Seafire Steakhouse & Bar


As our month of culinary excellence reaches its finale, we welcome celebrity Butcher Dario Cecchini to Seafire Steakhouse & Bar on 23 and 24 November 2017.
On each night, you'll witness Dario in his element, giving us a fascinating look at how he prepares his famous meats and the techniques that has made his famous restaurant Solociccia such a force in modern cuisine.
Thursday 23 November 2017
7:00pm - Four hands dinner with Dario Cecchini and Raymond Wong
Friday 24 November 2017
7:00pm - Dinner hosted by Dario Cecchini


Atlantis Restaurant Week


We're giving you the chance to taste the very best cuisine the world has to offer for a very special price. As a resident of Dubai, we are inviting you to join us between 16 November and 30 November to be part of extraordinary culinary offers. Try our mouthwatering set menus from Nobu, Seafire, Ossiano and more.
It's your chance to dine like royalty, but for an affordable price!
16 November 2017 - 30 November 2017
AED 150 - Ronda Locatelli, Bread Street Kitchen, Ayamna, YUAN, Nasimi Beach
AED 350 - Seafire Steakhouse & Bar, Ossiano Underwater Restaurant & Bar, Nobu
BOOK NOW

Gordon Ramsay At Bread Street Kitchen


Here's something to sharpen your palate. Chef Gordon Ramsay, the legendary celebrity chef himself will be at Bread Street Kitchen in Atlantis, The Palm on 9 November 2017 and 10 November 2017. Not only is he dropping by, but he's even hosting some speciality events that you won't want to miss.
Thursday 9 November 2017
7:00pm - 11:00pm
Trivia Night with Channel 4
Friday 10 November 2017
12:30pm - 4:00pm
Family Brunch
Friday 10 November 2017
7:00pm - 10:00pm
Pie and A Pairing Night
Come and take your seat at Bread Street Kitchen and join us and Gordon for our first two nights in a month of culinary delights.


Hotelier Indonesia


Classified November Cheese and Wine Pairing


Hong Kong, 10th November 2017

Truffle Cheese & Wine

Classified will host its next cheese and wine pairing this November, in collaboration with Cheese Affineur, Patrice Marchand from Les frères Marchand, family cheese maker since the 1800s, also accredited world record of the biggest cheese platter.

We will feature four truffle cheeses including Gouda aux truffes, Brie aux truffes, Raclette à la truffe and the notably famous Brillat Savarin à la truffe, these amazing cheeses will be paired with a selection of wines from France and Italy.

The event will be held at Classified Sheung Wan at 108 Hollywood Road for $598 per guest. Available to book now for the evenings of Monday 27th and Tuesday 28th November from 7pm – 9pm, while seats last.



About Classified

Credited with bringing European-style al fresco dining to Hong Kong, Classified serves an all-day menu of wholesome dishes, gourmet coffees, and artisan cheese. Since its launch in 2006, the casual café concept has expanded to 10 locations throughout Hong Kong and 2 locations in Jakarta. Each outlet reflects and embraces their surrounding neighbourhood with individual identities and unique local outreach programs. For people looking for fresh food and a welcoming environment, Classified offers a place that is comfortable and familiar.


Tags: #cheese, #Wine, #food, #Pairing,#tasting, #Truffle, #brie, #Gouda, #raclette, #hong kong, #Central, #hongkong, #classified