Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)

Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)

Hotelier Indonesia



Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)

Tags: InterContinental Hong Kong, Harbourside, THE STEAK HOUSE winebar + grill, Rech by Alain Ducasse, ICHK, Lobby Lounge, Easter, Good Friday, easter holiday, Easter Lamb, Buffet, A Feast of Sakura, Chocolate Easter Egg, Balloon twister, Dessert buffet, Easter dining, Harbourview, dining with a view, Best Hong Kong Restaurants, Best Hong Kong Hotels, Hong Kong Dining, afternoon tea, Easter Buffets, Easter Sunday Lunch, Easter Sunday Dinner


Celebrate the Easter Holiday Weekend at InterContinental Hong Kong over a relaxed lunch or dinner buffet at Harbourside or a hearty dinner with Easter Lamb dishes at THE STEAK HOUSE winebar + grill. The 1-Michelin star Rech by Alain Ducasse also has a special Easter Menu on Good Friday, March 30 and Easter Sunday, April 1. Enjoy early booking savings on selected Easter dining when you book on the hotel's e-shop by March 12.

Early Bird Easter Booking Offers: Available for bookings made by March 12 on our e-shop

Enjoy 25% off the Harbourside Dinner Buffet (Good Friday, Mar 30 – Easter Monday, April 2) and 20% off THE STEAK HOUSE winebar + grill Easter Weekend Semi-Buffet Lunch (Saturday, March 31 and Easter Sunday, April 1) when you book on our e-shop now through March 12.

THE STEAK HOUSE winebar + grill Easter Weekend Semi-Buffet Lunch

Saturday, March 31 & Easter Sunday, April 1

Looking for a hearty Easter Sunday roast? Our popular STEAK HOUSE winebar + grill offers a Semi-Buffet Weekend Lunch showcasing the finest meat, freshly seared on the charcoal grill. Begin the meal with the elaborate Salad Bar, followed by Lobster Bisque with vegetables. Next choose one of 10 main courses prepared à la minute on the charcoal grill.

Save room for the tempting Easter dessert buffet, which features a decadent selection by the hotel's Executive Pastry Chef Cyril Dupuis including Easter Chocolate eggs and much more.

Also included are free-flowing Perrier-Joüet Champagne and red wine, plus a selection of homemade milkshakes, juices and non-alcoholic beverages.

HK$798 per adult (soft drinks and juice) / HK$998 per adult with free-flowing Champagne and red wine HK$698 per child (3-11 years old)

Please click here for THE STEAK HOUSE winebar + grill Easter Weekend Semi-Buffet Lunch Menu.

Special Easter Lamb Menu at THE STEAK HOUSE winebar + grill

Good Friday, March 30 – Sunday, April 8

STEAK HOUSE Chef Chiu Ming Chan has imported special cuts of the finest French Baby Lamb and Welsh Rack of Lamb, especially for the week of Easter. Select from:

FRENCH PYRENEES MILK FED BABY LAMB RACK 12 OZ

Marinated with Fresh Herbs & Garlic: HK$850

Our French Baby Lamb is supplied by Axuria – a company that focuses on quality and selectivity to provide the finest products for connoisseurs. Axuria milk fed baby lamb comes only from the Basque Valley of the Soule in the Atlantic Pyrenees (Southwest of France). They are raised in the mountains and are slaughtered when they are no older than 45 days. Because the lamb is fed exclusively on its mother's milk, its flesh is succulent and tender and it has a low-grain texture. The milk diet and the young age also influence the colour of the raw meat, which is white or barely pink.

ORGANIC WELSH RACK OF LAMB: HK$820

The pastures our organic lamb graze on are sown with a selection of herbs and grasses, including chicory, cocksfoot, timothy and red and white clover which all contribute to the lamb's award-winning taste and flavour. The Welsh lamb has PGI status (protected geographical indication) and is noted as some of the best lamb in the world.

EASTER DESSERT

GOLD & DARK CHOCOLATE EASTER EGGS, Pecan Praline: HK$138

Please click here for the Easter Lamb Menu.


EASTER MENU at Rech by Alain Ducasse

Our 1-Michelin star Rech by Alain Ducasse is celebrating Easter Weekend with a 6-course set menu (available on Good Friday, March 30 & Easter Sunday, April 1) at HK$1,388 + 10% service per person.

Executive Chef Stéphane Gortina's Easter Menu includes:
Pan-seared langoustine ravioles, delicate broth
Steamed sole fillet, green asparagus-olive
Rack and saddle of milk-fed lamb, girolles
Our famous whole Camembert
Contemporary exotic fruit vacherin
Chocolate from our Manufacture in Paris, crunchy praline

Click here for the Rech by Alain Ducasse Easter Weekend Menu.

EASTER WEEKEND LUNCH & DINNER BUFFET AT HARBOURSIDE

Good Friday, March 31 – Easter Monday, April 2

Gather friends and family to enjoy the Easter Holiday Weekend over Harbourside's elaborate lunch and dinner buffets.

On Easter Sunday Brunch and Dinner, Harbourside Head Chef Nicholas Chan is preparing special dishes in addition to the elaborate buffet selection, including Roasted Lamb with an Herb Crust, Pan-seared Salmon with Lemon Cream, Steamed Garoupa with Ginger and Spring Onion, Wok Fried Seafood with Black Pepper Sauce Spicy Chili Garlic. Barbecued Pork, Scottish Eggs and Mixed Shellfish Pie. The buffet also includes Iberico Ham, a selection of fine cheese from France, homemade Salmon Gravlax.

Our chefs will also be preparing Foie Gras, Homemade Pasta and Scrambled Eggs à la minute at action stations. The Carving Station will include Roasted US prime rib, Honey baked bone-in ham.

On the Good Friday, Easter Saturday and Monday Lunch Buffets, enjoy a Peking duck station, plus Grilled and Tempura stations. Both the lunch and dinner buffets will showcase Roast Lamb on the Carving Station and a Chinese style Roasted Baby Pig.

Executive Pastry Chef Cyril Dupuis is preparing a selection of Easter desserts including Easter Chocolate Eggs, Turtles and Fish on the Dessert Buffet. On Easter Sunday, children can enjoy a Chocolate Egg Painting & Decorating Workshop with Cyril and a Candy Corner with a take-away gift.

The Easter Bunny will also be on hand for photos and selfies. In addition, a close-up magician and balloon twister will be at Harbourside to entertain children of all ages.

Good Friday, March 30
Lunch: 12:00noon – 2:30pm HK$$548 per adult / HK$388 per child (3-11 years old)
Dinner: 6:00pm – 10:00pm HK$898 per adult / HK$628 per child (3-11 years old)

Saturday, March 31
Lunch: 12:00noon – 2:30pm HK$548 per adult / HK$388 per child (3-11 years old)
Dinner: 6:00pm-10:00pm HK$898 per adult / HK$628 per child (3-11 years old)

Easter Sunday, April 1

Easter Sunday
Brunch: 11:30am – 3:00pm
HK$898 per adult with free-flowing Champagne, wine and beer /
HK$848 with free-flowing juice & soft drinks / HK$598 per child (3-11 years old)
Dinner: 6:00pm 10:00pm. HK$898 per adult / HK$628 per child (3-11 years old)

Easter Monday, April 2
Lunch: 12:00 noon – 2:30pm: HK$548 per adult / HK$388 per child (3-11 years old)
Dinner: 6:00pm – 10:00pm HK$898 per adult / HK$628 per child (3-11 years old)

Lobby Lounge
“A Feast of Sakura” Cherry Blossom Afternoon Tea
HK$668 for 2 persons
Monday-Friday: 2:30pm – 6:00pm / Saturday, Sunday & Public Holidays: 1:30pm – 6:00pm
Please note that the Lobby Lounge does not take reservations. Discover more



For restaurant reservations, please call InterContinental Hong Kong's Restaurant Reservations Centre at Tel: +852 2313 2323 or E-mail: [email protected]
www.hongkong-ic.intercontinental.com / www.intercontinental.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong


#food #hotelierindo #indonesia #hotelierindonesia #culinary #hotel #topfood




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Hotelier Indonesia Food and Restaurants: Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)
Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)
Easter Culinary Treats at InterContinental Hong Kong (March 30 - April 8)
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