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Ring in the Year of the Monkey with Front-row Fireworks Viewing and Fabulous Dining


On Tuesday, February 9, 2016 celebrate the Year of the Monkey at InterContinental Hong Kong’s celebrated restaurants and enjoy front row seats for the Lunar New Year’s Fireworks Display over Victoria Harbour. InterContinental Hong Kong, with its dramatic waterfront location, provides the ultimate viewing of the Lunar New Year Fireworks Display and the neon-lit Hong Kong Island skyline.

Yan Toh Heen

For a traditional Chinese New Year's Feast of award-winning Cantonese cuisine by Chef Lau Yiu Fai on February 9, the 2-Michelin star Yan Toh Heen presents an 8-course set dinner at HK$2,888 per person.

Chef Lau's Firework Dinner menu includes Golden Sun-Dried Oyster with Spicy Salt and Garoupa Roll in Black Bean Sauce followed by Braised Whole Abalone with Oyster Jus and Braised Conpoy with Winter Melon. Next is Wok-fried Wagyu Beef, Black Mushrooms with Bamboo Shoots and Crispy Lion's Mane Mushrooms, followed by Wok-fried Asparagus with Bamboo Piths and Fungus served in a Wheat Flour Basket. This is followed by Fried Rice with Scallops with Crabmeat Roe. For dessert, Sweetened Red Bean Cream with Bird’s Nest and Glutinous Rice Dumpling, served with Tiguanyin Supreme Tea.

The special "Fat Choy" menu (HK$1,688 per person) which includes traditional Lunar New Year delicacies is available from January 24 to February 22, 2016 (except the Fireworks Night on February 9, 2016). The 5-course menu features Barbecued Suckling Pig, Crispy Shrimp Roll with Golden Lobster with Spicy Salt, followed by "Buddha Jumping over the Wall" (Double Boiled Abalone, Fish Maw, Sea Cucumber, Conpoy, Morchella, Bamboo Piths, Mushrooms, Black Chicken and Sea Moss in Soup). Next are Wok-fried Wagyu Beef and Duck Liver with Spicy Sauce served in a Hot Stone, followed by Fried Multi-Grain Rice with Scallops, Chestnuts and Pine Nuts.

For dessert, enjoy Sweetened Bird's Nest and Sesame Dumplings in Red Bean Cream, served with Wuyi Supreme Tea.

Guests can also select from two Auspicious Spring Menus which are available from Jan 24 - February 22, 2016 (with the exception of the Fireworks Night on February 9) with a 9-course menu at HK$18,888 per table of 10 persons or an 8-course menu at HK$12,888 per table of 10 persons.

SPOON by Alain Ducasse

At the 1-Michelin star SPOON by Alain Ducasse, Executive Chef Stéphane Gortina is creating a 6-course Fireworks menu at HK$2,088 per person, with a wine pairing option for an additional HK$1,288 per person.

Feast on Poached Langoustine with reduced nage, Steamed Duck Foie Gras with cedrat lemon; Line-caught Sea Bass with delicate broth; Suckling Pig with celeriac-black truffle; followed by Citrus cup with Campari granite; Chocolate Pine nuts for dessert, and finally petits fours and coffee or tea.

NOBU InterContinental Hong Kong

On February 9, NOBU InterContinental Hong Kong will showcase its innovative new-style Japanese cuisine with an 8-course menu created by NOBU Executive Chef Sean Mell at HK$1,988 per adult (6:00pm-11:00pm).

The innovative new-style Japanese menu starts with Kuromutsu Umamijime with Caviar, Sakura Dressing, followed by Botan Ebi with Lobster Caviar and Kimizu Sauce. Next is Hirame & Uni Sashimi with Karasumi, Aoume Sauce, followed by Mushi-Awabi with Kani Kinome Miso. Next is a Sushi Assortment followed by Sake Butter Poached Ise Ebi, with Dried Miso and Yuzu Foam. This is followed by an Hotate & Edi Fritter with Caviar and Tofu Sour Cream and Roasted Kinki Fillet with Dashi Soy. Next is A5 Miyasaki Wagyu with Roasted Shitake Soy and Arashi Clam Udon. For dessert, a Goma Dumpling with Peanut, Strawberry, Citrus.

THE STEAK HOUSE winebar + grill

At THE STEAK HOUSE winebar + grill, the recipient of 1-Michelin star for the 3rd consecutive year, indulge in a 4-course menu at HK$2,088 per adult and HK$1,188 per child (3-6 years old only), The set menu is inclusive of the Deluxe Salad Bar with Seafood and Porcini Mushroom Cappuccino. Next choose from the Charcoal Grill – either U.S New York Strip (12 oz.), U.S. Petit Filet Mignon (8 oz.). Boston Lobster (24 oz.), Spanish Iberico Port Rack (8 oz.) & Jumbo King Prawn (8 oz); Chilean Sea Bass (6 oz.) & Jumbo King Prawn (8 oz). For an additional HK$1,000, you can select the Australian Grade 9 Wagyu Rib Eye (12 oz.). All are served with Pomme Souffle, Layeredd Vegetables and French Beans. Make sure to save room for the elaborate Chinese New Year Dessert Buffet.


On February 9, Harbourside, renowned for its exceptional international buffets, presents a Seafood & Sushi Dinner Buffet for HK$1,588 per adult / HK$1,188 per child (3-11 years old only) – 1st seating: 5:30pm - 8:00pm / 2nd seating :8:30pm - 11:00pm

The elaborate international buffet showcases features Live Action Stations. Highlights on the Fireworks Dinner Buffet will include a Hot Oyster Station with freshly made Oysters Rockefeller and Kilpatrick and Deep-fried Oysters. A highlight on the Sushi and Sashimi Counter will be Japanese Ahi Tuna Sashimi.

The Grilled Seafood Station will include Pan-seared Boston Lobster; while the 9-tiered Korean Steamed Seafood station will showcase Scallops, Clams, Crabs and Whelk. Featured hot seafood dishes range from Boiled Abalone & Whelk Soup, Sea Cucumber & Chinese Shitake Mushrooms with Oyster Sauce to Pork Knuckles, Turnip Pudding to Prawns in XO Sauce and Baked Crab Shell. The Carving Station will showcase Roasted Australian Wagyu Prime Rib.

Table reservations for our restaurants can be made in advance by calling InterContinental Hong Kong’s Restaurant Reservations Centre at +852 2313 2323 or e-mailing our Restaurant Reservations Centre: fb.hongkong@ihg.com

Lobby Lounge

Meanwhile the Lobby Lounge offers front-row viewing of the Fireworks Display. In the evening enjoy the panoramic views while enjoying live jazz music.

On February 9 from 6:00pm - 10:00pm, for HK$888 per adult, enjoy a choice of three Tappetizers from a special menu with two standard drinks per person.

Over the Chinese New Year Holidays, the Lobby Lounge provides an ideal spot for relaxed afternoon tea. Select the popular contemporary Afternoon Tea Set or our NEW Red Box Contemporary Chinese Tea Set for HK$608 for 2 persons (Weekdays) / HK$628 for two persons (Sat, Sun & Public Holidays).

The new 3-tiered Chinese lacquered basket features a selection of savoury regional specialties (Golden Crab Claws with Minced Shrimp, Foie Gras, Chicken Pastry and Braised Abalone & Black Mushroom Tarts) in one tier. Then next tier showcases Chinese bakery items including Minced Pigeon Puff Pastry with Sesame, Baked Barbecued Pork Buns and Spinach, Ham and Conpoy and Turnip Puff Pastry. The bottom tier includes Chinese Sweets (Taro and Salty Egg Yolk Puff Pastry; Mango, Green Bean Dumplings and Crispy Mixed Nut Rolls). The Chinese Tea Set also includes a basket of Dried Longan & Goji Berry Madeleines, a pass-around dessert of Almond & Osmanthus Flower Pudding – all served with a selection of premium Chinese teas.

From February 6-14, enjoy selections from the Lobby Lounge's Chinese New Year Snack Menu, which includes the Auspicious Chinese New Year "Lo Hei" Dish (Shredded Abalone, Roasted Duck, Fish Maw and Jelly Fish, accompanied with Green and Red Bell Peppers, Honeydew and Cantaloupe Melon, Scallions, Turnips, Julienne Carrots, Chopped Walnuts and Pine Nuts with Sesame Youzi Dressing) / Alternatively select Crispy Taro Net with Golden Abalone, King Prawn Rolls with Hot and Sour Sauce; Wagyu Beef, Water Chestnuts and Cheese in Puff Pastry. Alternatively try our homemade Chinese New Year puddings with a choice of Organic Turnip Cake with XO Sauce or New Year's Red Bean Pudding – Pan-seared with Okinawa Kokuto Syrup and Rose Petals.

Please add 10% service charge to all restaurant prices.

For restaurant reservations, please call our Restaurant Reservations Centre at +852 2313 2323 or e-mail: fb.hongkong@ihg.com.

Please click here for the February 9 Chinese New Year Fireworks Menus for:

  • SPOON by Alain Ducasse
  • NOBU InterContinental Hong Kong
  • THE STEAK HOUSE winebar + grill
  • Lobby Lounge
    • Chinese New Year Snack Menu
    • Chinese NY Fireworks Tapas & Drinks Menu


Please click here for:

  • Yan Toh Heen Auspicious Spring Menus, Fireworks Dinner Menu and Fat Choy Menu.


Room with a View

Almost two-thirds of InterContinental Hong Kong's 503 guest rooms have spectacular panoramic harbourviews. For front-row viewing of the Fireworks Display on Victoria Harbour on February 9, reserve a harbourview room or suite.

For room reservations, please contact InterContinental Hong Kong at:
Tel: +852 2721 1211 Fax: +852 2739 4546 E-mail: hongkong@ihg.com.

Chinese New Year Homemade Puddings & Gift Ideas from Yan Toh Heen

Why not order our homemade Chinese New Year puddings to give to family? Executive Chef Lau Yiu Fai and his team at our 2-Michelin star Yan Toh Heen are preparing homemade Chinese New Year Puddings made with the finest ingredients.

Select from Savoury Kagoshima Thick Cut Daikon Pudding (HK$338) or
New Year’s Pudding with Red Beans served with Okinawa Kokuto Syrup (HK$338).

When ordering 10 or more boxes of Chinese New Year puddings, patrons can receive a discount. For enquiries, please contact our Restaurant Reservations Hot Line at +852 2313 2323. Chinese New Year Puddings can be collected at Yan Toh Heen from January 30 - February 6 between 1:00pm and 10:00pm daily.

Yan Toh Heen also has two Chinese New Year Hampers featuring an assortment of Chinese New Year puddings and delicacies. The Yan Toh Heen Supreme Chinese New Year Hamper (HK$6,688) or the Yan Toh Heen Deluxe Chinese New Year Hamper (HK$5,388).

Click here for the details and order form for our Chinese New Year Pudding and Gift Hampers.

Learn to Make Your Own Chinese New Year Savoury Kagoshima Thick Cut Daikon Pudding and Peanut & Sesame Dumplings

In preparation for the Lunar New Year, learn to make your own Chinese New Year Puddings under the expert guidance of Yan Toh Heen Executive Chef Lau Yiu Fai and his team. Chef Lau will demonstrate how to make this savoury seasonal treat, along with Peanut & Sesame Dumplings.

Date/Time:Saturday, February 6, 2016 (12:15pm – 2:15pm)
Venue:Yan Toh Heen Private Room

Meet in the private room at Yan Toh Heen where Chef Lau will introduce the class programme as you enjoy dim sum and Chinese tea.

Chef Lau Yiu Fai will then introduce the ingredients and demonstrate how to make Chinese New Year Savoury Kagoshima Thick Cut Daikon Pudding and traditional Peanut & Sesame Dumplings.

Next it will be your turn to make your own dumplings with the assistance of Chef Lau and his team.

Finally, indulge in the Savoury Kagoshima Thick Cut Daikon Pudding and traditional Peanut & Sesame Dumplings you have made, which will be served with Tribute Ti Kuan Yin Tea.

Price:HK$1,488 per person + 10% service charge
Take-away gifts:

A box of Chinese New Year Savoury Kagoshima Thick Cut Daikon Pudding, a package of traditional Peanut & Sesame Dumplings, a bottle of Yan Toh Heen Homemade X.O. Chili Sauce and a Yan Toh Heen apron.

Participants:10 persons maximum

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Press Contact

For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : carole.klein@ihg.com