Romantic Wednesdays

Couples in need of a romantic night out will be interested to know that The Bostonian has declared Wednesday nights to be "Candlelight Nights". Tables will be set for two with abundant candlelight, soft music and general romance in the air.

The Bostonian has enjoyed a reputation in town for well over a decade for serving quality seafood and steaks, and its "Raw Bar" offers one of Hong Kong's largest selections of oysters and shellfish. And you know what they say about oysters!

Party to Go

798 unit & co has introduced its Party-to-Go catering service, which is available all year round. The menu is designed to cater to your needs and includes over 100 canapés, cheese and charcuterie platters, traditional whole roasts, and scrumptious cakes. The restaurant will also provide on premise catering with chefs.  For details visit www.798unit.com.

Black Truffle Menu

The Royal Garden Chinese Restaurant has a new chef's recommendations menu featuring black truffles. By combining these tempting morsels with Chinese cooking methods, executive chef Sze Fai has created a selection of delightful dishes.

Dishes include Bird's Nest Soup with Black Truffles and Minced Chicken, Sautéed Prawns with Fresh Lily Buds and Black Truffles, and Mandarin Fish cooked with Bean Curd and Black Truffles.

M at the Fringe - Final Weeks

After 20 successful years, the legendary M at the Fringe restaurant is leaving its current premises at the end of the month. There are still a few tables left for lunch and dinner so don't miss the opportunity to enjoy the excellent food in this unique location.

Owner, Michelle Garnaut said that they have not yet found a new home for the restaurant and may open in a temporary location within the next six months. She wants the new permanent location to be a fitting home so is not rushing into a decision. "We have been offered many locations but as yet have simply not found the right one to take M at the Fringe into the next chapter," said Garnaut. "But our search continues and we urge our many loyal fans everywhere to watch for further news." 

BLT Burger Opens

BLT Burger has opened in Ocean Terminal; it is the sister restaurant of BLT Steak. It specialises in quality burgers with a choice of 100% sirloin, short rib, chuck or brisket beef and "build-your-own" options for toppings of cheeses and bacon, grilled red pepper, portobello mushroom, fried egg, homemade chilli, bbq onion and avocado. The signature 'Classic' burger is Certified Black Angus Beef. 

Other specialties include the Australian Wagyu, with Ningaloo Farm, Australian Wagyu beef and BLT, with CAB burger, double smoked bacon, lettuce, tomato and BLT burger sauce. Turkey and chicken burgers are also on the menu, along with pork and shrimp, salmon and a vegetarian falafel option.

Five varieties of fries and rings include Idaho hand cut fries in size of skinny and fat, waffle fries, sweet potato fries with chilli spice and onion rings. A variety of salads are also featured, including 5 Spice "Chinese" Chicken Salad, plus an affordable kids menu.

Traditional American starters include chilli bowl, chicken wings, BBQ nachos, waffle bites, mozzarella sticks and fried dill pickles. Milkshakes range from classic vanilla, chocolate and strawberry to Rocky Road Oreo and 'spiked' versions with alcohol. Grandma's Treat is bourbon and caramel with vanilla ice cream; Kowloon Cookie is vanilla vodka with vanilla ice cream and Oreo cookies.

Also on the menu is a selection of nostalgic, glass-bottled sodas and ice cream floats, or "cows", such as grape soda and vanilla ice cream, and cola, chocolate ice cream and chocolate syrup. Desserts include Valrhona chocolate-praline, vanilla cup cake, oatmeal-chocolate chip cookies and 'S'More', with peanut butter, marshmallow and milk chocolate.

Sha Tin 18's New Menu

Many champion the benefits of eating seasonally and Sha Tin 18 has carefully selected several seasonal and healthy ingredients for the new winter a la carte menu. Chef De Cuisine Nelson Zou designed an array of comfort food for this winter. Braised Pork Belly with Preserved Mustard Green showcases Chef Nelson's culinary techniques with meltingly tender pork meat. Taros are at their best during this season so Crispy Fried Duck with Taro Paste is a must-try. Another seasonal item is sea cucumbers and at Sha Tin 18 the dish is Wok-fried Sea Cucumber XO Sauce, said to promote skin hydration and blood nourishment. 

Premium preserved meat from Dongguan enhances the smell and taste of Steamed Sun-dried Seabass with Duck Liver Sausage and Shrimps as well as Steamed Dongguan Sun-dried Sausage with Whitebait. Other newly introduced dishes such as Steamed Yellow Cat Fish with Black Bean; Steamed Sliced Beef with Wild Mushrooms; Air-dried Duck with Turnip Casserole and Mandarin Fish Soup with Preserved Thousand Year Egg bring comfort to guests during the winter months.