Category: restaurant

New Year’s Eve Mussel Party at Frites

Frites Belgian Beerhouse are looking to make your countdown a memorable one with a ‘Mussel Pot Party’ on New Year’s Eve. Starting from 6pm Frites’ four outlets in Central, Wanchai, Causeway Bay, and Quarry Bay will be serving unlimited amounts of their six signature mussel pots: Frites House Mussels, Hoegaarden Mussels, Provencale Mussels, Mariniere Mussels, Laksa Mussels and Mediterranean Mussels.

All the pots are served with frites and mayo. There’s also an unlimited drinks option ($245) and children under 10 can get a free kids meal from the menu with each adult. The “all you can eat mussels” promotion costs $245 per person and will start from 6pm on 31 December, 2017, terms and conditions apply.

Christmas Pizza Anyone?

Looking for something different this festive season? Perhaps Pizza Express’ Christmas menu which includes two festive pizzas and a range of themed dishes might interest you.

The seasonal a la carte menu features a baked cheese melt starter ($65), a turkey Caesar salad ($128), Farfalle con Tacchino ($133, turkey pasta with a white cream sauce) and Pumpkin Cannelloni ($138) – this is ok, the pureed pumpkin, spinach and cheese filling is tasty but it perhaps could have been delicious if the pumpkin had been in chunks to give the filling some texture and substance.

There are two festive pizza: Tacchinao Rosmarino ($153) – a thin crust pizza topped with turkey, cranberry and sweet peppadew sauce, pancetta, mozzarella, tomato sauce, a sprinkle of rosemary and pine nuts.  The Cicciolo e Fontina ($153) features pork, pork shin, fontina, mozzarella, Parmesan with caramelized onions, garlic oil, béchamel sauce and thyme served on a thin crust pizza.

Strange sounding combinations they may seem, but they’re both not bad.  The turkey one, perhaps a little sweet to eat a full pizza yourself. But Pizza Express allows mixing and matching so we sampled a half/half combination which was delicious.

Dessert options are Apple Tortino ($88, a baked apple, cinnamon  and puff pasty combination topped with vanilla gelato) and a Snowy Date Pudding ($88) which is rather nice. The warm pudding in a sauce of honey yoghurt and raspberry coulis topped with vanilla gelato.

The festive menu is available at all Pizza Express outlets until 1 January, 2018

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Anniversary Specials: Pizza Express, UberEATS

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Everyone loves a birthday or anniversary and restaurants are no exception. Here are two local outlets that have tempting offers this month.

Pizza Express

PizzaExpress is celebrating its anniversary this month and looking to share it with everyone via two special offers. From now until 30 November 2017 arrive after 8pm from Monday to Friday and spend over $250 to get a 30% discount (except Hong Kong International Airport, Times Square, New Town Plaza and Ocean Terminal outlets).

Customers with a birthday in October or November can get a plate of baked dough balls for free by simply saying “Happy Birthday” to the reception staff and showing their Hong Kong Identity card.

There are also several new menu items featuring a variety of “Superfoods” including Cook Off 2 winner Sophia Cheng’s vegetarian Beyond Chicken and Kale Pesto Pizza – which if you ask, can usually be made with real chicken as well.

UberEATS

Food delivery company UberEATS celebrates it’s first anniversary locally with a couple of discount codes on it’s app/website. www.ubereats.com/hong_kong/

From 23-27 October, log on between 12-2pm and if you find the flash promo code in the top banner get $50 off your next order.

Until 29 October enjoy free delivery from selected outlets by entering the promo code HKONEYEAR before checkout.

Savoury Roast Beef Rib at Lawry’s

Lawry’s The Prime Rib is California’s interpretation of an olde English restaurant. With starched waiters uniforms, deep plush red velvet chairs, restrained elegance and quality US roast beef rib carved from a service cart at the table… It’s survived and thrived over the last 80 years because it offers a refined dining experience, so much so that such vapid ‘celebrities’ as the Kardashian’s have dined there.

Locally Lawry’s The Prime Rib is celebrating 11 years in the SAR with a “Round the World Savoury Journey” menu ($688) which offers six different sauces from various Lawry’s around the world – Beef au Jus (US); black pepper sauce (Hong Kong): wasabi soy sauce (Japan); Korean red chilli sauce; Singapore curry sauce: Taiwanese sesame soy sauce – to enjoy with your delicious slab of 10oz roasted prime rib.

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The savoury (because Lawry’s is American they spell it savory on the menu) starts with a trifecta of seafood: oyster with salmon roe and lemon vodka foam; scallop with black truffle salt and a shrimp with a tasty mango salsa. The 10oz wet aged roasted prime beef rib is served with mashed potatoes and gravy and a massive Yorkshire pudding.

Available side dishes include creamed spinach or corn ($55 each) and a sizzling skillet of mixed mushrooms ($85). If you have room for dessert there blueberry hotcake with maple syrup. To enhance your world journey experience there are six cocktails paired to the sauces.

The Round the World Anniversary menu, $688 for two courses, $738 for three courses, is available in addition to the regular and weekend brunch menus until the end of November, there’s 10% service charge.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Lawrys-Prime-Rib-Hutchison-House-17-October-2017/i-9FHNWN2

Lawry’s The Prime Rib
2/F, Hutchison House, 10 Harcourt Road, Central. Tel: 2907 2218
www.lawrys.com.hk

All You Can Eat Wagyu Set Dinner Launch @ Carlo Riva – 3 October, 2017

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Carlo Riva in Wanchai launched it’s month long ‘All You Can Eat Australian M9 Wagyu Dinner Set’ promotion with a celebration lunch on 3 October featuring a plethora of beautiful women and lots of delicious steak.

Until 31 October enjoy the All You Can Eat Australian M9 Wagyu Dinner Set with buffet style appetiser, salad and dessert for $288 weekdays and $328 at weekends – book via whatsapp 6681 1967.
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Hilda and Sophia Talk Pizza in Pink October

In this the final round of the Cook Off 2017, PizzaExpress collaborated with the Hong Kong Cancer Fund to raise awareness of breast and prostate cancer as part of Pink October.

As Celebrity Chef & Founder of Flavor Mart Hilda Leung took on the winner of the last Cook Off round, Chef Sophia Cheng, Product Development Manager of PizzaExpress in a challenge to create three innovative dishes including one pizza for the “Pink Menu” we spoke to both women about their love of pizza and cooking.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-V9k5Znp

What for you makes a great pizza?
Hilda: Fresh ingredients come first! Crunchy crust topped with colourful ingredients combing with perfect sauce, simply tasty and attractive.

Sophia: Freshly baked pizza with right combination of fresh ingredients will certainly bring out the best flavour in a harmonizing way.

What’s your favourite pizza style: Romana, Neapolitan, Sicilian, Deep dish/Chicago and why?
Hilda: I always love thin and crunchy crust, with a perfect balance of thin tomato sauce and LOTS of grated mozzarella cheese.

Sophia: Depending on the toppings. If it’s seafood toppings, I will go for Romana style’s thin & crispy crust, while for burrata mozzarella I prefer the Neapolitan style.

Best combination of pizza toppings?
Hilda: Tomato, cheese and basil.

Sophia: Burrata mozzarella, basil, olives and cherry tomatoes.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-Rkk8DJh

How would you describe your approach to cooking?
Hilda: I focus on flavour matching, I love trying different combination of ingredients, fresh herbs and spice together. I have no boundary in using food elements, if it goes along, I will put them together and use the most perfect cooking method and create a perfect dish.

Sophia: Based on the seasonality, I will choose different ingredients and cooking methods. For example, I tend to create warm dishes with chilli, cheese and fulfilling ingredients during Winter, while I will use more seafood and fruits to create refreshing dishes during Summer.

For the PizzaExpress Cook Off 3, how did you go about creating your pizza?
Hilda: Using healthy and fresh ingredients that are suitable for everyone and the cancer patients. I’ve used lots of vegetables and fruits, as they are colourful and full of nutrients.

Sophia: Matching the theme of Pink October, I blended beetroot with béchamel sauce together and graced the pizza with a pinky look. Together with buffalo mozzarella, capers, cooked salmon chunks, fresh cucumber shreds and lemon oil, I want to add more vibrant colour and flavour to the pizza. So, people can enjoy the pizza when looking at it as well as tasting it.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Pizza-Express-Cook-Off-3-Times-Square-28-September-2017/i-59VnQNf

Hilda v Sophia Superfood Pizza Cook Off @ Pizza Express – 28 September, 2017

In conjunction with the Hong Kong Cancer Fund, Cook Off 3 – the ‘superfood’ pizza contest between celebrity chef Hilda Leung and PizzaExpress’ Sophia Cheng took place at Pizza Express Times Square. Hilda’s Superfood pizza and Sophia’s Salmone e Cetrioli will be onsale throughout October and part of the price of every pizza goes to fight cancer.
Click on any photo for the full gallery

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Giando’s Fifth Anniversary Party – 23 September, 2017

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