Taste Organic

Organic food is not just about being trendy, but genuine thoughtfulness for our environment. A selection of culinary delights made with Australian organic beef, including the soft and juicy Braised Beef Brisket in Tamarind Sauce with Cinnamon and Orange, and the Braised Ox Tail in Red Wine Sauce with Pearl Onions, will be available at the chic and modern Caf on M at the InterContinental Grand Stanford Hong Kong from October 16 to 31 throughout lunch and at our dinner buffet. Mark your calendar!

Chicago Steakhouse

From October 18 to 31, InterContinental Hong Kong's acclaimed Steak House Winebar + Grill will showcase a special menu of la carte dishes created by Guest Chef Randy Waidner, the Corporate Executive Chef of the famous Gibsons Steakhouse from Chicago. Sample cuts of prime US meat will be imported to Hong Kong, some of which will be available in the city only for the first time, including the Grilled USDA Prime Rib Cap Meat and the Grilled USDA Prime RibEye Fillet.

Szechuan Dinner Menu

The season for a sliver of spices has come. With the cooler weather in the city, Ricky Wu, Executive Chef of Man Ho Chinese restaurant at Hong Kong SkyCity Marriott, is preparing customers with a range of Szechuan dishes, a noted and characteristic Chinese cuisine famous for heavy use of Szechuan peppercorn and its strong flavors. The menu, containing Sliced Beef in Chili Broth, Sauted Sliced Lamb in Spicy Sauce and Braised Pork Dumplings with Spicy Oil, is available from 6:00 pm to 10:30 pm from now until the end of November 2010.

IPad Wine Menu

The Oysters & Wine Bar at the Sheraton Hong Kong Hotel & Towers is now offering iPads inside the bar for guests to browse and search the digital menu. The bar, from where customers can enjoy the view of Victoria Harbour, features a selection of over 500 wines from around the world - some of which have won international awards - as well as Hong Kong's finest steak and seafood menu, from Caviar to Lobster to Wagyu Beef. For wine enthusiasts and connoisseurs, the iPads also include comments for the wines and introductions to the winemakers.

(HK Edition 10/08/2010 page12)