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Valentine Diner Menu

~>Valentine Day Special

We thought you would appreciate a simple list of a selection of Valentine’s Day specials

Bibo

Chef Nicholas Chew

Central, Hong Kong

Set Dinner Menu

Available on February 14th 2019

HKD 1,288 + 10% Service Charge

Amuse Bouche

OYSTER FRIT

Tomato, BRIOCHE, Raspberry

BULOT

Cream

SCALLOP

Romanesco, Truffle

CELERIAC

Ink, Lardo

WAGYU MARUYA

CACAO “TRIO”

Strawberry

Ecriture

Central, Hong Kong

Chef Maxime Gilbert

(French Cuisine – 2 Michelin Stars)

Set Dinner Menu

Available on February 14th 2019 only

HKD 2,888 + 10% Service Charge

Caviar and Uni Tart

Amaebi

Bamboo Shoot

Kinmedai

Wild Kuro Awabi

A4 Miyazaki Wagyu Beef

Otani San Amaou Strawberry

Champagne Lychee

The Envoy

Central, Hong Kong

Set Dinner Menu

HKD 1600 for two people

Appetizers

SMOKED BURRATA & TRADITIONAL TERRINE WITH FOREST MUSHROOM

with house pickled vegetables, roasted fig, mesclun mix, balsamic glaze

Soup

TRUFFLE MUSHROOM SOUP

with truffle oil & chives

POTATO, GINGER & CARROT SOUP

with nutmeg crème fraiche

Main

PAN SEARED CHILEAN SEABASS

with beetroot risotto, roasted cherry tomato, kale,

crumbled goats’ cheese

BRAISED NEW ZEALAND SPICED LAMB RUMP

with polenta cake, brussels sprouts, heirloom carrots, lamb jus

KOBE RIB EYE

with grilled asparagus, hasselback potato,

buttered cauliflower, mulled wine jus

Dessert

MAPLE WALNUT ICE-CREAM & BLUEBERRY CHEESECAKE

with blackcurrant mousse, strawberry choux puff,

raspberry méringue, fresh berries

Gough’s On Gough

Central, Hong Kong

Set Dinner Menu

HKD1288 per person

HKD 448 per person for 4 wine pairings |  HK 598 per person for 7 wine pairing

RAW IRISH MAJESTIC OYSTER & OSCIETRA CAVIAR

TERRINE OF FOIE GRAS, TROMPETTES DE LA MORT, BLACK TRUFFLES & TOASTED BRIOCHE

Thomas Barton, Sauternes Reserve, Sauvignon, Loire Valley, France, 2017

ROASTED SCALLOPS, JERUSALEM ARTICHOKE & BROWN BUTTER

Sancerre, Domaine Delaporte, Sauvignon Blanc, Loire Valley, France, 2017

RISOTTO OF AGED PARMESAN & BLACK TRUFFLE

Chablis, Domaine Seguinot-Bordet, Chardonnay, Burgundy, France, 2017

ROASTED TURBOT, CONFIT LEEKS, POMME PUREE & CHIVE SAUCE

Di Flippo, Coli Martani DOC Riserva, Sangiovese, Umbria, Italy, 2014

ROASTED BREAST OF ANJOU PIGEON, GLAZED LEG, SEARED FOIE GRAS, SMOKED CHESTNUT PUREE, ROASTED SWEDE & PIGEON JUS

Brandlin Estate, Zinfandel Bald Mountain, Napa Valley, USA, 2013

TRUFFLED TUNWORTH CHEESE

Comtesse de Malet Roquefort, Merlot-Cabernet Franc, Bordeaux, France, 2015

RHUBARB DONUTS & CUSTARD

Prunotto Moscato d’Asti DOGG, Piedmont, Italy, 2017

Haku

Tsim Sha Tsui, Hong Kong

Chef Agustin Balbi

Innovative Japanese

Set Dinner Menu

HKD 1480 + 10% per guest

Corn / chicken

Potato / sardines

Okonomiyaki

Churro / akegarashi

Scallop / carrots

Lobster / caviar

Foie / almonds

Tai / nanohana

Pork / cabbage

Rice / abalone

Wild strawberries / tomato ~

Chocolate textures

Sweets

Hoi King Heen

Tsim Sha Tsui

Intercontinental Grand Stanford

Set Dinner Menu

HKD 1,880 per couple

All prices subject to additional 10% service charge

Crispy Shrimp Balls with Cheese and Black Truffle Filling, Chilled Burdock and Preserved Vegetables tossed with Sesame Oil

Braised Bird’s Nest Soup with Winter Melon and Crab Meat

Baked Stuffed Sea Whelk in Portuguese Sauce

Sea-Fried Fresh Garoupa Fillet Flavored With Rose Tea

Sauteed Diced Angus Beef Tenderloin with Balsamic Vinegar

Steamed Vegetarian Dumpling stuffed Assorted Fungus and Vegetables

Sliced Noodles with Shrimps Dumplings in Superior Soup

Chilled Hawthorn Rolls and Sweetened Crispy Milk Roll

Tate Dining Room & Bar

Chef Vicky Lau

1 Michelin Star

Sheung Wan

Set Dinner Menu

Available February 14th 2019

HKD 1980 for Two

HKD 530 for 3 glass/ HKD 880 for 6 glasses

  1.  ODE TO PÂTÉ-EN-CROÛTE

New-Style Pâté-en-croûte with Pork, Veal, Scallion Ginger and Venerated Cherry Tomato

Fleury Pere et Fils Fleur de l’Europe Brut, Champagne, NV (100ml) ***

  1.  ODE TO OYSTER

Warm Egg Espuma with Oscietre Prestige Caviar,

Fermented Cabbage and Fresh Herbs

Brioche with House Fermented Tofu Butter

iii.     ODE TO KUMQUAT

Warm Sea Scallop accompanied by

Aged Kumquat Grenobloise-Style Sauce

Domaine Lebrun Pouilly-Fume, Loire Valley, 2015 (100ml)

  1.  ODE TO ROSEY SEABASS

Rosey Seabass escorted with Fennel,

Sour and Spicy Fish Bone Sauce

Domaine Georges Vernay, Condrieu Les Chailless de l’Enfer,

Rhone Valley, 2014 (100ml)***

  1.  ODE TO SPRING ROLL

Alaskan King Crab Meat Spring Roll with Crustacean Sauce

Domaine Alain Voge, Saint-Peray Fleur de Crussol, Rhone Valley, 2014(100ml)

  1.  ODE TO PIGEON FROM FRANCE

Pigeon ‘’ Au Sang ‘’ with fermented mustard green and Grape confit

Chateau Puech-Haut Tete de Belier,

Languedoc, 2015 (100ml) ***

vii.     Pre-dessert of Soft Tofu with Pu’er Tea Ice Cream

viii.    ODE TO RED FRUIT

Crispy Yogurt Meringue with Raspberry Sorbet,

Osmanthus White Chocolate Mousse

Yves Cuilleron Roussilliere Rouge Doux,

Rhone Valley, 2016 (50ml)

  1.  ODE TO LOVE POEM

Mignardise Surprise

Porterhouse

Central

Steakhouse

Set Dinner Menu

Available February 14th 2019

HKD 1888 for Two

Welcome Champagne Drink

Smoked Scottish Salmon

Gewürztraminer Jelly, Dill Oil, Sour Cream

Cappuccino of Langoustine

Saffron, Corn, Deep Fried Tail, Crispy Head

Seared Hokkaido Scallops

Dashi Poached Daikon, Pear Sauce, 25 yo Balsamic of Modena, Hazelnut

Passion fruit sorbet

Pan-Fried Fillet of Seabass

Soft Herb Crust, Champagne Cream Sauce

or

Grilled Tornedoes Rossini

Honey Glazed Vegetables, Potato Dauphinoise

Lime Cake

Grilled Peach, Manuka Honey, Mascarpone & Cointreau Foam

Coffee or Tea

Petits Fours

Theo Mistral By Theo Randall

Intercontinental Grand Stanford

Tsim Sha Tsui

Set Dinner Menu

Available February 14th2019

HKD 988 Per Person

Additional HKD 328 pairing with 4 glasses of wine

Price is subject to additional 10% service charge

Tartare Di Salmone E Tonno Pinna Gialla

Ravioli Di Ricotta E Tartufo Nero

Gamberoni Alla Griglia

Or

Costolette Di Agnello Al Forno

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