In preparation for their launch in their new home this December, the SilverBlack Card were lucky enough to be invited to a pre-launch preview dinner. There will be many changes to FINDS, but at the core the team are still strong and Chef Jaako Sorsa still woos us with his creations.
New to the team is the new face and MD of FINDS Anna Adasiewicz: previously hiding herself away in the shadows, she's the new embodiment of the FINDS lifestyle. The new restaurant manager Michael Tomasik is also on board to look after your gastronomical needs!
Champagne Perrier-Jouët has unveiled the new 2002 vintage of Perrier-Jouët Belle Epoque, the first great vintage of the new millennium.
The famous ‘flower bottle’ is a marriage of the very best that the vineyards of Champagne can produce: Chardonnays from Cramant and Pinot Noirs from Mailly, with a subtle touch of Pinot Meunier that endows the wine with balance and harmony.
Perrier-Jouët Belle Epoque 2002 has a superb flavour with richness, elegance and finesse; Cream and honey, brioche and lingering nutmeg notes. The champagne was aged for six years before disgorgement to maintain great balance and freshness.
Perrier-Jouët Belle Epoque 2002 is available at Oliver’s, City Super, Viola and Watson’s Wine Cellar from 1 December, 2010. Suggested retail price is $1,460.
Guo Fu Lou by Elites Concept Group is the latest restaurant to join the fine dining scene at the iSquare shopping mall in Tsim Sha Tsui. Located on the 31st-floor penthouse of the mall, Guo Fu Lou takes Chinese Banqueting to a new level boasting panoramic views of the Victoria Harbour with intimate dining rooms and nine private suites tailor-made for corporate and family dining.
For those who are seeking premier Cantonese banqueting, Guo Fu Lou’s menu is tailored to impress business associates and family gatherings. Ten course menu selections that feed up to 12 people are offered in the private suites- each tailored for VIP, Executive, Business or Personal Banqueting. A wide variety of a la carte menu is also available. Enjoy Guo Fu Lou’s signature dishes that include braised exquisite shark’s fin, fresh cream crab roe, baked chicken in rock salt and a selection of dim sum treats.
Don’t miss out on their dessert like the double-boiled bird’s nest in coconut, ma-lai-go (steamed pudding) and lai-wong-bao (steamed custard buns) which they serve in the evening as well.
Banquet for 12 starts from $13,800 31/F, iSQUARE, 63 Nathan Road, TsimShaTsui T: (852) 2487 3788
Eating is practically a hobby in Taiwan. If you have ever visited the country, you will remember the plethora of bustling night markets in the streets bursting with Taiwanese culinary. Deep fried chicken breasts, spring onion pancakes, grilled Taiwanese sausages and Chinese herbal teas are all famous authentic Taiwanese snacks. Thinking of booking the next flight to Taiwan? No need!
It’s all about spice, herbs and hot sizzling dishes at the “Sizzling Malay-ficence” dining promotion. All throughout July and August, The Place’s Chef Chaw will be cooking up exotic South East Asian delicacies which will be featured at The Place’s buffet.
Chef Chaw recommends the bak kut teh (simmered pork spareribs in herbal soup), otak otak (steamed fish cake in banana leaf); stir fried Alaskan king crab leg and many more.
4/F, Langham Place Hotel, 555 Shanghai St. Mong kok.