March
Experience Culinary Excellence During Art March
As March heralds the awakening of spring, indulge in the exquisite culinary delights offered by Hyatt Regency Tsim Sha Tsui, New World Millennium Hong Kong Hotel and Grand Hyatt Hong Kong. Savor the season's bounty through gastronomic experiences—a perfect complement to the artistic happenings that grace the city this month.
Embrace the Refined Essence of Ginseng Cuisine at The Chinese Restaurant
The Chinese Restaurant proudly unveils an exquisite collection of ginseng-infused culinary creations, available from now until 30 April. Indulge in the rich flavours and health benefits of this noble ingredient, masterfully incorporated into a variety of traditional and contemporary recipes by Chef de Cuisine Wong Ho Kan.
Begin the culinary journey with Pork knuckle and ginseng jelly, featuring tender slices of skin-on pork knuckle paired with fresh ginseng slices, red dates and honey beans, all chilled in a flavourful ginseng chicken soup. The dish is topped with black vinegar jelly, offering a refreshing texture that tantalizes the palate.
Delight in Steamed spotted garoupa bean curd sheet roll with ginseng, an exquisite creation highlighting the natural sweetness of premium spotted garoupa. A delectable mixture of shrimp paste, fresh ginseng slices, carrot strips, and bamboo shoots is elegantly wrapped in bean curd sheet and Japanese seaweed, then enveloped by a tender piece of spotted garoupa. This refined roll is steamed atop a fragrant ginseng milk sauce and garnished with fresh asparagus and crispy carrot strips for a delicate finishing touch.
Savor the Double-boiled stuffed pigeon with fish maw and ginseng, where the pigeon is stuffed with braised Yunnan ham, shredded ginseng and vegetarian shark's fin, then double-boiled with fish maw and ginseng soup. The result is succulent meat and a broth with remarkable depth and aromatic complexity.
Commanding the culinary spotlight is Wok-fried lobster with American ginseng, where a whole Australian lobster is meticulously sectioned and stir-fried with mushrooms and honey beans in American ginseng water. This dish is enhanced with crisp ginseng bits, releasing a captivating fragrance that elevates the entire sensory experience.
Sample the aromatic Clay pot fried rice with abalone and ginseng dice. Abalone slices, chicken pieces, carrot slices and mushrooms are layered atop rice infused with ginseng whiskers and baked in a rich ginseng abalone sauce until fragrant and savoury, promising a delectable experience.
Complete the gastronomic symphony with Double-boiled sweetened soup with American ginseng, a nourishing dessert crafted with American ginseng, dried longan, lotus seed, red date and lily bulb, offering a delightful and refreshing finish.
The Chinese Restaurant
Address: Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui
Tel: +852 3721 7788
All prices are subject to a 10% service charge.
Sagano Presents “Blooming Sakura” Seasonal Delights
In celebration of Japan's enchanting sakura season, the skilled Japanese culinary team at New World Millennium Hong Kong Hotel unveils an array of sakura-themed delicacies at Sagano, available from now until the end of April. This limited-time offering invites Hong Kong's discerning diners to indulge in an unparalleled hanami (sakura-appreciating) experience like no other.
Sakura Set Lunch
The exquisite Sakura Set Lunch features assorted seasonal appetisers with a variety of petite Japanese treats, including Grilled Silver Cod with Miso Paste, Mini Glutinous Rice Dumplings, Grilled Beef Amiyaki, and Zuwai Crabmeat with Vinegar Sauce and more, artfully arranged on floral-shaped pink ceramics that evoke the ephemeral beauty of cherry blossoms.
The set also comes with other sakura treats such as Prawn, Sea Smelt, Pumpkin, Mushroom and Oba Tempura and Salmon Roe on Rice. The experience concludes with an enchanting Sakura Dessert Duo, where pudding and ice cream are both infused with sakura leaves.
The picture-perfect, five-course Sakura Set Lunch is priced at HK$580 per person, available from now until 30 April 2025.
Sakura Kaiseki Dinner
Sagano showcases the cooking philosophy and culture of traditional kaiseki that originated from the outskirts of Kyoto, using air-fresh seasonal ingredients from Japan to create an exquisite array of sakura-themed creations. The seasonal sakura menu features Stewed Sea Bream Sakura Rice Cake, Grilled Spanish Mackerel with Teriyaki Sauce, Toyama Squid and Wild Vegetable Tempura, Zuwai Crabmeat, Cucumber and Seaweed with Vinegar Sauce, and more.
Priced at HK$1,550 per person, the eight-course kaiseki set is available during dinner period from now until 30 April 2025.
Sagano
Address: Level 1, New World Millennium Hong Kong Hotel
Tel: +852 2313 4222
All prices are subject to a 10% service charge.
Experience Authentic Campania Flavour at Grissini
Chef de Cuisine Valerio Mandile cordially extends an invitation to traverse the gastronomic landscapes of his hometown in Campania, where diners can experience the rich heritage and vibrant flavours of the area.
Captivating the palate are signature offerings including the delicate homemade semolina pasta, crafted from semolina flour and eggs, providing an unparalleled texture that combines briny mussels with creamy beans and fresh parsley for a satisfying medley of tastes. The masterfully slow-cooked octopus, served with a refreshing potato salad, drizzled with dry tomato mayo, and garnished with Gaeta olives, creates a delightful balance of textures and flavours that make it a Mediterranean favourite. For a divine finale, Chef Valerio presents his Pastiera Napoletana, a traditional Neapolitan dessert featuring a buttery shortbread crust and rich filling of cooked wheat, orange blossom, and cinnamon.
This menu beautifully blends tradition and modernity, offering a memorable taste of Italy’s culinary excellence. Experience the rustic charm of authentic Italian flavours—available from now until the end of March.
Grissini
Address: Level 2, Grand Hyatt Hong Kong
Tel: +852 2584 7722
All prices are subject to a 10% service charge.
*Photos are for reference only