Lai Sun Dining Presents Western Delicacies to Hype Up the Festive Season


Press Release – Lai Sun Dining Presents Western Delicacies to Hype Up the Festive Season
Press Release – Immediate Release
November 29, 2021
 

 Lai Sun Dining Presents

Western Delicacies to Hype Up the Festive Season

 

Download menu & high-res photo via:
https://drive.google.com/drive/folders/1hC9RO93kUcCzzeqRFmdX38yc5knRshTv?usp=sharing
 
Embrace the season of merry this December by indulging in Beefbar’s Christmas dinner crafted by Executive Chef Andrea Spagoni as the perfect way to celebrate and usher in the new year.
 
Surrounded by enchanting vibes at the Michelin-starred steakhouse, savour the 5-course Festive Dinner (HK$1,780 per person) or the 7-course Christmas & New Year’s Eve Dinner (HK$1,980 per person) that will equally surprise the eyes and palate.  Start the meal with a mouth-watering appetizer, Spot Prawn Caviar, with a spoonful of Caviar sitting atop a sweet and delicate prawn.  The menu also features refined tastes and exquisite ingredients such as the sumptuous Kurobuta Pork Tortelli with White Truffle and the tender Omi Striploin Smoked Turnips. 
 
Complete the festive dining experience with Quince Tarte Champagne Zabaione filled with Christmas flair, which is the best ending to all celebratory moments.  

The 5-course Festive Dinner is available from 1 Dec 2021 to 30 Dec 2021 (except for 24 & 25 Dec), while the 7-course Christmas & New Year’s Eve Dinner is available on 24, 25 & 31 Dec 2021 only.

About Beefbar
In 2015, Beefbar settled in the bustling metropolis of Hong Kong. Here Beefbar’s cuisine remains the focus, experienced through our iconic dishes. This inspiration is evident in the creation of local dishes, a continuance of our unique dining experience. One year after its opening, Beefbar received its first star in the “Michelin Guide Hong Kong & Macau 2017”, and retained the Michelin-starred status since then.
 
Beefbar Hong Kong
Address: 2/F, Club Lusitano, 16 Ice House St, Central, Hong Kong
(Two entrances available: Ice House St and Duddell St)
Telephone: +852 2110 8853
Website: www.beefbar.hk
Operation Hours: Monday to Saturday, including public holidays (closed on Sunday)
Lunch: 12:00noon – 2:30pm
Bar: 6pm til late

 

Download menu & high-res photo via:
https://drive.google.com/drive/folders/1fOD9ONiMihC8AOAUrRhM0SMhhu250Ji5?usp=sharing
 
As the year draws to a close, CIAK – In The Kitchen (Central) hypes up the festive season with Christmas Specials dishes, marrying Italian culinary traditions with the freshest, seasonal local ingredients from Italy, bringing diners a scrumptious festive meal.
 
To start, our Pan Seared Octopus (HK$380) which consists of Roasted Artichokes and Lemon Oil Dressing is a delicate yet scrumptious dish which not only satisfy one’s taste buds with its chewy texture, but also a delightful dish to start the culinary journey. Veal Tortellini with Chicken and Beef Broth (HK$380) is a must try heartwarming dish for diners who are in thirst of a hearty and comforting meal. Fish lovers shouldn’t miss our Turbot (HK$780) which is Charcoal Grilled with Mix Herbs, Lemon and Sautéed Spinach.
 
Christmas Set Lunch is also available to order, featuring artisanal Italian dishes including Artichokes Soup with Crisp Pancetta Ham, Homemade Tagliolini in Classic Carbonara Sauce etc. For dessert, look no further to the classic Christmas Panettone Cake with Sabayon Foam served with Hot Chocolate. This festive season, indulge in homemade Italian dishes over these festive dishes at CIAK – In The Kitchen (Central) for an unforgettable gastronomic journey.
 
2-course Christmas Set Lunch
HK$388* per person
Dec 15 2021 – Jan 4, 2022
*10% service charge applies

 

About CIAK – In The Kitchen (Central)
Hong Kong’s first refined Italian trattoria, CIAK – In The Kitchen (Central), officially opened its door at Landmark Atrium in Central in December 2013, under the culinary supervision of the three-Michelin-starred Chef Umberto Bombana. Inspired by the old-world philosophy of Italian grocery, the 8,000 square-feet restaurant adopts a friendly and casual concept with its open kitchen counters, where guests can satisfy their fancy choosing from a delectable range of freshly-made fine pizza, pasta, grill or pastry. CIAK – In The Kitchen (Central) is a place one cannot resist coming back to, be it for a quick, delicious bite on a busy day, an afternoon of sweet treats or an evening lingering in a cozy Italian atmosphere.
 
Tel: +852 2522 8869
Address: Shop 327-333, 3/F Landmark Atrium, 15 Queen’s Road, Central
Website:http://www.ciakconcept.com/en/
Operation Hour: Monday to Sunday (11:30-00:00)

Download menu & high-res photo via:
 https://drive.google.com/drive/folders/1wpMLmcDjhUMqatQPy8FagoQJv0lcLg1G?usp=sharing
 
CIAK – All Day Italian (Taikoo) has curated an array of festive delicacies to celebrate the holidays with authentic Italian culinary delights for friends and family to savour.
 
Featured dishes include Lobster Salad with Avocado, Tomato, Corn Salad and Passion Fruit Dressing (HK$218), bringing tender, succulent yet refreshing bites to diners for their enjoyment. For Mains, one can choose the nutritious Baked Amadai Fillet with Broccolini, Semi Dry Tomato and Parsnip Puree (HK$298), simple yet flavourful. Hairy Crab fanatics can try our Trenette with Hairy Crab and Seafood Sauce ($330), with every mouthful of crab butter offering the strong umami flavour, it definitely will leave an unforgettable mark for our gourmands. Complete the festive dining experience with the Italian Panettone with Vanilla Ice-Cream (HK$140), a traditional festive cake full of Christmas flair and definitely the best choice for sweet-tooths.
 
Moreover, 3-Course Festive Lunch Menu is priced at HK$298 per person, guests can choose order dishes like Baby Octopus Stew with Tomato Sauce, Potatoes and Garlic Bread for appetizers, Pizza Margherita (7 inches) with Mozzarella, Fresh Basil and Tomato Sauce and last but not least Dark Chocolate Cake with Mixed Berries to end the meal in a sweet note. The 3-course Festive Lunch will be available from December 18, 2021 to January 2, 2022.
 

3-course Festive Set Lunch
HK$298* per person
Dec 18 2021 – Jan 2, 2022
*10% service charge applies

 

About CIAK – All Day Italian (Taikoo)
CIAK – All Day Italian (Taikoo) serves honest, comforting and top quality food in a homely and vibrant environment featuring delectable Italian dishes. Enjoy the essence of Italian food, relax and let us pamper you with homemade pastas, natural pizza, juicy grilled meats and our warm service.
 
Tel: + 2116 5128
Address: Shop No. 265, Level 2, Cityplaza Two, Taikoo Shing, Hong Kong
Website:http://www.ciakconcept.com/en/
Operation Hour: Monday to Sunday  (11:30-22:00)

Download menu & high-res photo via:
https://drive.google.com/drive/folders/1oR7WEUM3XowkrrXnXYIKii6HD_EjKkmn?usp=sharing
 
This Christmas, Chef de Cuisine Ivan Chan has prepared the most seasonal and festive culinary delights to provide diners the perfect dining destination to spend Christmas and usher in 2022. A 5-course Festive Dinner Menu (HK$1280 per person) and Festive Special dishes like Australian Mayura Wagyu and Piedmont Veal Rack with Foie Gras Jus are being served that immediately spark the holiday mood.
 
The 5-course Festive Dinner Menu welcome gourmands with a range of hearty delicacies, namely Gravlax Loch Fyne Salmon and Sautéed Escargots to start the meal. For soup choices, one can choose between creamy Pumpkin Soup or richly-flavoured Lobster Bisque. For the main courses, enjoy robust options such as USDA Prime Ribeye (12oz), Iberico Pork Rack (8oz), Australian Wagyu M9+ Ribeye (9oz) (for an additional HK$500). Last but not least, Festive Dessert will be the perfect endnote for the scrumptious meal.

As part of Chef Ivan’s quest to source the world’s best artisanal beef, he prepared the exclusive Mayura Wagyu this Christmas which only the finest Japanese black haired Wagyu are selected and grain-fed for a minimum of 500 days to create beef with a fine texture, buttery flavour, filled with juiciness and tenderness. Enjoy the Mayura M7+ Wagyu OP Rib (28-32oz) with us which the meat is celebrated for its signature sweet, rich flavours from the cattle’s chocolate-rich diet adopted in their final stage of maturation. Price will be HK$1980-$2180 for 28-32oz with 10% service charge.

Beef lovers can also choose to try our Piedmont Veal Rack with Foie Gras Jus, which the cattle are born and raised in Piedmont, with veal being selected with an average weight of 650-750kg to keep the pinkish colour, resulting in a meltingly tender flesh. Foie Gras Jus is being chosen to pair with the meat to curate a fine dish for this festive occasion. Price will be HK$2580 for 2kg with 10% service charge.

5-course Festive Dinner Menu
HK$1280* per person
Dec 24-26, Dec 31 2021 & Jan 1, 2022

Festive Special Dishes
Mayura M7+ Wagyu OP Rib (28-32oz) HK$1980-HK$2180*
Piedmont Veal Rack with Foie Gras Jus (Around 2kg) HK$2580*
*10% service charge applies
 
About Prohibition Grill House & Cocktail Bar
Prohibition Grill House & Cocktail Bar is an American style steakhouse housed in the Hong Kong Ocean Park Marriott Hotel, offering all-time favourites, backed up by a bar program inspired from the 1920s prohibition era. With a vision to provide the ultimate lifestyle and dining experience, the restaurant’s interior is designed to be a clever balance between visible and hidden, austerity and luxury.

Address: G/F, Club Wing, Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen
Telephone: +852 3555 1900
Website: www.prohibition.hk
Opening Hours: Lunch 12:00-14:30 | Dinner 18:00–22:00 |Lounge 12nn – late

Download menu & high-res photo via:
https://drive.google.com/drive/folders/18YXFbRk5gaAPGXPihwqJMHvAuxUWw12Y?usp=sharing


(Hong Kong, 29 November 2021) – Come together over delicious food in the joyous and welcoming surrounding of ZEST by Konishi in the heart of Central. Executive Chef Mitsuru Konishi curated the premium French Japanese festive culinary with craftsmanship and finesse.
 
Available on December 24, 25 and 31, the festive menu (HK$2,480 per person) provides delicacies that immediately spark the holiday mood. Following Amuse Bouche, the meal begins with delicious appetizers, a highlight being the Hokkaido Hairy Crab, Eggplant, Hokkaido Uni, Oscietra Caviar. The dish features hairy crabs from Hokkaido, provides dense, delicious meat with a firm texture and exceptional sweetness. The hairy crab meats are wrapped with a layer of Tosazu Jelly that is made of sweetened soy sauce and vinegar infused with bonito flakes, which given sweet and sour flavours accentuating the sweetness of the crab meat. Pairing with the Japanese eggplant, only the middle part is selected and cooked with dashi. The Hokkaido Uni and Oscietra Caviar on top give a lavish touch and extra umami to the dish. Chef Konishi made everything in one bite-size to ensure diners taste all the flavours as a whole.
 
Making the height of elegance, Chef Konishi selects wild duck and pigeon from France to create Wild Duck & Pigeon Pie, Rouennaise Sauce. The wild duck and pigeon meat are marinated with Brandy, sage and thyme for 3 days to tame the gaminess, followed by turning half of them minced and half of them in dice as filling, and bake the pie until it turns golden in colour. The pie is served with Rouennaise Sauce that involves long preparation hours; first, the bones and giblets are soaked into the red wine for 1 week, then cook with butter, garlic, shallots and soaked red wine for another 6 hours to form demi-glace, lastly finish up with the addition of puréed duck liver to become the classic French Rouennaise Sauce, perfect for pairing with gamey dishes.
 
To round off the meal with a dessert, enjoy a Chestnut, Soy Panna Cotta, Miso & Rum Raisin Ice Cream specifically for the festive season. The vegan-friendly panna cotta is made with soy milk, pouring inside the meringue cup, topped with rum raisin ice-cream with a hint of miso flavour, a melange of sweet and savoury. Chestnut mousse underneath adds a nutty aroma to the dessert.
 
To complete the celebration, the menus also feature an option for a wine pairing (additional HK$980 per person), carefully selected for each dish in the set. 

Christmas Festive Menu
Date: December 24 & 25, 2021
Price: HK$2,480* per person (wine pairing available at additional HK$980*)
 
New Year’s Eve Menu
Date: December 31, 2021
Price: HK$2,480* per person (wine pairing available at additional HK$980*)
 
*Prices are subject to 10% service charge
 
About Chef Mitsuru Konishi
Chef Mitsuru Konishi forged his delicate blend of contemporary French technique and intelligent Japanese flair in some of the world’s most demanding kitchens, such as in Japan at two Michelin-starred L’ATELIER de Joël Robuchon in Tokyo, and in France at L’Hôtel de Carantec and at Taillevent, where he would become the first Japanese Sous Chef in the famed restaurant’s history. The chef is also well-versed in the competitive Hong Kong gastronomic scene, working alongside Lai Sun Dining since 2013 to support the group with openings and trainings, and most notably for having opened and operated Wagyu Takumi as Executive Chef, earning two Michelin stars in 2014. In 2019, Chef Konishi was further recognised with one Michelin star, less than a year after Zest by Konishi’s opening.
 
Address: 28 & 29/F, 18 On Lan Street, Central, Hong Kong
Telephone: +852 2715 0878
Website: zestbykonishihk.com

About Lai Sun Dining
 
Lai Sun Dining – a member of the Lai Sun Group, is a Hong-Kong based, leading hospitality group, operating 19 distinctive brands across 30 venues worldwide, with a total of 9 Michelin stars counted in the group’s portfolio plus 2 exclusive private clubs. (https://laisundining.com/)

 

For media enquiries, please contact:

Lai Sun Dining

Ms Belinda Lin | Director of Marketing | + 852 9467 7840 | belindalin@laisundining.com 

Ms Vincci Cheng | PR & Marketing Manager | + 852 9835 1544 | vinccicheng@laisundining.com 

Ms Melody Yeung | PR & Marketing Manager | + 852 9170 2988 | melodyyeung@laisundining.com 

Ms Diana Chu | PR & Marketing Manager | + 852 6431 6786 | dianachu@laisundining.com 

 
Copyright © 2021 Lai Sun Group. All rights reserved.

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