What’s Cooking @ InterContinental Hong Kong This Summer
This summer InterContinental Hong Kong’s celebrated chefs are cooking up exciting new dishes with seasonal ingredients, so gather family and friends for a variety of memorable dining experiences at InterContinental Hong Kong with new summer menus and special delicacies and offers.
SPOON by Alain Ducasse
Our 1-Michelin star SPOON by Alain Ducasse has just launched its summer à la carte dinner menu and “L’ÉTÉ”, a 5-course set dinner menu (at HK$888) based on Alain Ducasse’s culinary philosophy – eating well and well-balanced, using top quality produce and less fat, salt and sugar.
Enhance your SPOON experience with summer black truffles from Australia – shaved by the ounce tableside or with our Seasonal Black Truffle Set Menu.
THE STEAK HOUSE winebar + grill
Tempting new dishes on THE STEAK HOUSE seasonal menu include Seared Hokkaido Scallops and Monkfish Cheek with Applewood Bacon, Heirloom Tomato Salad, Avocado Dressing & Walnut & Almond Tomato Pesto and Crispy Sicilian – Sicilian Shrimp, Squid, Red Mullet, Spanish Prawns & Octopus with Spicy Dip. Save room for Executive Pastry Chef Cyril Dupuis’s seasonal Apricot Clafoutis or Raspberry Soufflé.
NOBU InterContinental Hong Kong
NOBU InterContinental Hong Kong is showcasing a new summer Osusume menu with dishes created by Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki incorporating seasonal ingredients. From July 15 - August 28 Sean and Araki-san will present a menu of creative Awabi (Abalone) Dishes with diverse flavours and textures using Abalone from Japan, Korea, Australia and Scotland.
Yan Toh Heen
Now through August 31, Yan Toh Heen Tea Sommelier Kelvin Ng and Executive Chef Lau Yiu Fai present authentic Mandarin Zest Pu Er Tea Pairing Menus. Kelvin Ng travelled to Chaozhou and Xin Hui in Guangdong, visiting numerous tea plantations before selecting the 5-Year Mandarin Zest Pu Er (Premium 5-year Pu Er tea leaves are aged in Mandarin Zest for 5 years, infusing Mandarin Zest flavour and aroma).
Yan Toh Heen is delighted to be the exclusive Chinese restaurant taking part in a collaboration with Krug showcasing Hong Kong’s finest chefs and restaurants with the unique pairing of KRUG & EGG. From August 1 - September 30, enjoy Chef Lau’s Wok-fried Lobster with Crab Roe and Fresh Milk, paired with a half bottle of Krug Champagne for HK$2,288 + 10% service.
“K” is for Korean Cuisine at Harbourside with authentic Korean dishes at live action stations at the lunch and dinner buffets throughout July.
Throughout July and August, the Lobby Lounge presents a winning combination – Premium Canadian
Lobster + Garden Fresh Italian Heirloom Tomatoes from Sicily. Select from a refreshing Canadian Lobster & Heirloom Tomato Salad with Cucumber Dressing or a Canadian Lobster & Heirloom Tomato Burger with Spicy Sauce and French Fries.
Reservations and Enquiries
For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
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 : firstname.lastname@example.org