by Aude Camus
Regent Hong Kong launches its Dining Destination ahead of the hotel reopening later this year
Regent Hong Kong launches its Dining Destination ahead of the hotel reopening later this year
A local icon, Regent Hong Kong is often said to have set the standard for luxury hospitality in the fragrant harbour when it first opened its doors in 1980. It rebranded to InterContinental in 2001 before ceasing operations in 2020, and beginning a two-year renovation. Led by Hong Kong-born architect and designer Chi Wing Lo, this refurbishment aims to revive the hotel’s glory as it’s about to reopen as Regent Hong Kong. If the hotel’s 497 rooms and suites are not yet available for bookings, four of the dining outlets have already opened their doors under the leadership of executive chef Ronan Cadorel.
These include Harbourside, the hotel’s most-loved buffet. Inspired by a market experience, the new Harbourside features seasonal fresh ingredients. Your culinary journey starts at the cold buffet station where cold cuts, salads but most importantly jet fresh seafood and sushi await you. At the hot buffet station you’ll find anything from a surprisingly delicious, and elegantly presented, veggie lasagna with crab meat and made to order laksa to carved meat, Indian curries and more. And if you’re just like me, and tend to get carried away when eating at a buffet, make sure to save some appetite for the dessert station with tempting options such as tarte tropézienne, banoffee cake and homemade madeleines. What’s more, the unobstructed views on the Hong Kong Island’s skyline never get old.
The awe-inspiring views can also be enjoyed from the Lobby Lounge, famous for its afternoon tea. In true nostalgic fashion, it features a selection of refined mini sandwiches and seasonal pastries as well as the traditional scones and chef Andy Yeung’s addictive signature madeleines. It’s simple and elegant, can be elevated with a glass of Bellini or Champagne, and if you ask me it’s a serious contender for best afternoon tea in town title.
Two-Michelin-starred Cantonese restaurant Yan Toh Heen which has remained open during the renovation is going back to its original name, Lai Ching Heen, while the Steak House has also opened its doors.
Worth noting as well is the property desire to display its heritage and local culture through a range of homegrown collaborations in the beverage selection. The beverage choice notably includes locally craft Gweilo Beer, coffee from local organic and fair-trade producer Coffee Academic, local artisanal teas from Teacha and 100% plant-based kombucha by Hong Kong’s first kombucha brewery.
https://hongkong.regenthotels.com/
Clarence revamps its à la carte menu
These include Harbourside, the hotel’s most-loved buffet. Inspired by a market experience, the new Harbourside features seasonal fresh ingredients. Your culinary journey starts at the cold buffet station where cold cuts, salads but most importantly jet fresh seafood and sushi await you. At the hot buffet station you’ll find anything from a surprisingly delicious, and elegantly presented, veggie lasagna with crab meat and made to order laksa to carved meat, Indian curries and more. And if you’re just like me, and tend to get carried away when eating at a buffet, make sure to save some appetite for the dessert station with tempting options such as tarte tropézienne, banoffee cake and homemade madeleines. What’s more, the unobstructed views on the Hong Kong Island’s skyline never get old.
The awe-inspiring views can also be enjoyed from the Lobby Lounge, famous for its afternoon tea. In true nostalgic fashion, it features a selection of refined mini sandwiches and seasonal pastries as well as the traditional scones and chef Andy Yeung’s addictive signature madeleines. It’s simple and elegant, can be elevated with a glass of Bellini or Champagne, and if you ask me it’s a serious contender for best afternoon tea in town title.
Two-Michelin-starred Cantonese restaurant Yan Toh Heen which has remained open during the renovation is going back to its original name, Lai Ching Heen, while the Steak House has also opened its doors.
Worth noting as well is the property desire to display its heritage and local culture through a range of homegrown collaborations in the beverage selection. The beverage choice notably includes locally craft Gweilo Beer, coffee from local organic and fair-trade producer Coffee Academic, local artisanal teas from Teacha and 100% plant-based kombucha by Hong Kong’s first kombucha brewery.
https://hongkong.regenthotels.com/
Clarence revamps its à la carte menu
Opened a year ago, Clarence by award-winning French chef Olivier Elzer is celebrating the Lunar New Year with a revamp of its dining offerings. Guests can look forward to three distinct set menus, replacing the à la carte menu, showcasing seasonal produce and shining a new light on the chef’s desire to elevate seasonal French ingredients with Asian cooking techniques.
Rediscover our full review of Clarence by chef Olivier Elzer
The Signature Menu features some of the restaurant most-loved dishes and you can opt for something casual in the form of Yakifrenchy skewers cooked on the robata grill and revisiting French classics such as ratatouille, as well as signature mains to share including the critic-acclaimed skate wing cooked on the teppanyaki grill and served with brown butter and spices.
Signature Menu: HKD 788 for three courses, HKD 998 for four courses, HKD 1,198 for five courses.
The set lunch and dinner menus will change every week with a focus on seasonal produce and new dishes.
Set lunch: HKD 498 for three courses, HKD 598 for four courses
Dinner menu: HKD 788
Wine pairing options available
Last but not least, chef Olivier is introducing a Monthly Theme Menu. In February love is in the air with a menu designed to ignite your senses. But I’m personally most excited about March, when chef Olivier’s mum with be joining the team at Clarence to cook some of the family’s most loved ingredients and recipes from their native Alsace. You can expect dishes such as a goose foie gras served with kouglof and a Gewürztraminer Vendange Tardive wine jelly and Baeckeoffe, a heart stew with beef, pork and lamb shoulder marinated in dry Riesling wine and combined with carrots, leek and parsley.
https://www.clarencehk.com/
Moxie presents a matcha-based afternoon tea in collaboration with Matchali, for a limited time only
Rediscover our full review of Clarence by chef Olivier Elzer
The Signature Menu features some of the restaurant most-loved dishes and you can opt for something casual in the form of Yakifrenchy skewers cooked on the robata grill and revisiting French classics such as ratatouille, as well as signature mains to share including the critic-acclaimed skate wing cooked on the teppanyaki grill and served with brown butter and spices.
Signature Menu: HKD 788 for three courses, HKD 998 for four courses, HKD 1,198 for five courses.
The set lunch and dinner menus will change every week with a focus on seasonal produce and new dishes.
Set lunch: HKD 498 for three courses, HKD 598 for four courses
Dinner menu: HKD 788
Wine pairing options available
Last but not least, chef Olivier is introducing a Monthly Theme Menu. In February love is in the air with a menu designed to ignite your senses. But I’m personally most excited about March, when chef Olivier’s mum with be joining the team at Clarence to cook some of the family’s most loved ingredients and recipes from their native Alsace. You can expect dishes such as a goose foie gras served with kouglof and a Gewürztraminer Vendange Tardive wine jelly and Baeckeoffe, a heart stew with beef, pork and lamb shoulder marinated in dry Riesling wine and combined with carrots, leek and parsley.
https://www.clarencehk.com/
Moxie presents a matcha-based afternoon tea in collaboration with Matchali, for a limited time only
Moxie, the LANDMARK’s restaurant offering a fresh approach to conscious dining with a focus on innovative plant-based dishes, has joined hands with Hong Kong’s Japanese matcha tea shop and café, Matchali, to create a matcha-based afternoon tea experience. Available for a limited time only, this tea set is packed with all the antioxidants and nutrients found within hojicha and matcha while also delivering indulgence in the form of pastries such as pavlova and lemon-matcha poppy seed cake. In line with Moxie’s philosophy that places guests wellbeing at the heart of the culinary approach, the plant-based sweet treats are also dairy-free.
HKD 458 for two
Available until 9 March
https://moxiehk.net/
Victoria 22 invites you to round up your gal pals for Galentine’s Day
HKD 458 for two
Available until 9 March
https://moxiehk.net/
Victoria 22 invites you to round up your gal pals for Galentine’s Day
When: Monday 13 January from 8 pm
Where: Victoria 22, 22/F, Sugar+, 25-31 Sugar Street, Causeway Bay
Not as famous as Valentine’s Day, Galentine’s Day is an annual celebration that falls on 13 February and invites you to celebrate the important friendships in your life. And because we, at Hong Kong Madame, are always in for a celebration that includes gathering our girls and raising a glass, we’re in the mood for this year Galentine’s Day party at Victoria 22. Cue Prosecco Pong, RomCom movies, boozy cocktails and a pinata filled with awesome goodies. What’s more, each guest will receive a gift bag valued at HKD 500+.
HKD 350 early bird, HKD 380 regular, HKD 420 at the door, inclusive of one drink
Booking via WhatsApp +852 9683 4949
Where: Victoria 22, 22/F, Sugar+, 25-31 Sugar Street, Causeway Bay
Not as famous as Valentine’s Day, Galentine’s Day is an annual celebration that falls on 13 February and invites you to celebrate the important friendships in your life. And because we, at Hong Kong Madame, are always in for a celebration that includes gathering our girls and raising a glass, we’re in the mood for this year Galentine’s Day party at Victoria 22. Cue Prosecco Pong, RomCom movies, boozy cocktails and a pinata filled with awesome goodies. What’s more, each guest will receive a gift bag valued at HKD 500+.
HKD 350 early bird, HKD 380 regular, HKD 420 at the door, inclusive of one drink
Booking via WhatsApp +852 9683 4949
