Café East presents a four-course Western set dinner where guests can choose from a variety of salad, soup, main course and dessert selections, highlighted by Serrano Ham with Tomatoes, Red Onion Salad and Balsamic Vinaigrette; Tuna Nicoise Salad; Minestrone; Clam Chowder; Roast Lemon-Herbs Spring Chicken with Honey-Glazed Sweet Potatoes, Garden Vegetables and Garlic Jus; Baked Salmon Fillet with Tomato Linguine, Garden Vegetables and Dill Cream Sauce; Passion Fruit Cheesecake with Fresh Fruit Salad and more. The dinner set is priced at HKD250 per person.
Sagano's Japanese Chef Masahiko Noka impresses gourmets with an exquisite bento set made using seasonal ingredients. Along with steamed rice and miso soup with pickles, guests can pick their main course from a list of 11 dishes such as Wagyu Amiyaki, Black Pork Cutlet, Grilled Silver Cod and Assorted Tempura. The bento set is priced from HKD350 per person.
Specialising in exceptional, authentic Cantonese food, Tao Li has designed two Chinese menus that serve two persons with a choice of eight or nine courses. Priced at HKD540 for two persons, the eight-course menu starts with three kinds of appetisers (Barbecued Pork with Honey Sauce, Sautéed Beef Cubes with Garlic, and Cucumber with Jellyfish), followed by Daily Homemade Soup or Conpoy Broth with Shredded Duck, Fish Maw and Mandarin Peel. The set menu also includes Stewed Duck Feet with Black Mushrooms, Pomelo Peel and Oyster Sauce; Sautéed Boneless Chicken with Shallots, Broccoli and Homemade XO Chilli Sauce; Pan-Fried Sole Fillet with Wild Mushrooms and Maggi Sauce; Fried Vermicelli with Shredded Pork, Chive Stems, Bean Sprouts and Soy Sauce; Sweetened Almond Cream with Glutinous Rice Dumplings; and Deep-fried Sesame Balls.
The nine-course menu is priced at HK850 per two persons and showcases premium nourishing ingredients, such as fish maw, bird's nest and whole eight-head South African abalone. Other highlighted dishes are Baked Stuffed Crab Shells with Crabmeat, Fresh Milk and Onion; Pan-Fried Sole Fillet with Cointreau; Baked Shredded Chicken with Rock Salt and Jellyfish; Fried Rice with Black Pork and Sakura Shrimps; Sweetened Water Chestnut with Peach Resin and Osmanthus; and more.
All of the above takeaway dinner sets are available from now to 23 December.
Chinese Head Chef So Kei Pak has also specially crafted a season exclusive Pun Choi, layering luxurious ingredients such as whole eight-head South African abalone, fish maw, fresh prawns, premium dried oysters and conpoy, plus other seasonal elements including black mushrooms, goose feet, sea moss, minced Canton carp, pig's knuckle, Tianjin cabbage, turnip and bean curd stick. Pairing with Tao Li's homemade sauce, the flavourful Pun Choi is perfect for families to enjoy over winter solstice. As it is freshly prepared every day, some of the ingredients might vary depending on supply, thus orders must be made and confirmed two days in advance. Available from 15 December onwards with options for four or six persons, the Pun Choi is priced at HKD1,600 and HKD2,400 respectively (including 10% service charge.)
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