Quarterly Food and Beverage Highlights at Harbour Grand Hong Kong

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A kaleidoscope of gastronomic delights are now on offer until the end of March to ignite your taste buds at Harbour Grand Hong Kong.



Le 188˚ Restaurant & Lounge


Chef Daniel Birkner, Chef de Cuisine ― Le 188˚ Restaurant & Lounge brings the taste of Spring to his menu by adopting nutritional roots and stems of different vegetables to his creations. Recommendations include Beef Cheeks, Onion Confit, Turnips and Potato Foam. Slow cooked for 8 hours, the tenderness of the beef cheek goes perfectly well with the baby turnips from France and the rich flavour of onion confit.



John Dory, Beetroot, Shii-take, Potato and Brown Caper Butter is another signature of the menu as the firm texture of John Dory fish is well-orchestrated with slices of beetroots, mushrooms and potatoes.



If game menu is your cup of tea, then the Venison Loin, Salt Crusted Celeriac, Celery Ashes, Sour Cream is a must try. While the Venison Loin is nicely cooked using sous vide technique, the garnish is also delicately prepared to bring out the real flavour of the greens. To keep the natural sweetness of the celery, half of the celery is seasoned merely with salt and baked until it turns crunchy, while the rest of it is smashed and cooked with sour cream, adding a nice touch to the dish. 



Inspired by the Italian recipe, Chef Daniel has created his own version of risotto by using finely diced potatoes and beetroot cubes to accompany the deep-fried Monkfish for Monkfish, Potato Risotto, Bacon Crust and Herb Salad.



For table reservation or enquiries, please call 2121 2693.



Kwan Cheuk Heen



Chef Wong Kam Ki, Executive Sou Chef ― Chinese, has created an enticing Sichuan menu for gastronomes to experience the seven basic flavours of one of the eight culinary traditions of China: sour, pungent, hot, sweet, bitter, aromatic, and salty. Menu selections include Spicy Sichuan Red Chili Soup with Prawn, Fried Edible Frog's Legs with Dried Red Pepper, Roasted Spareribs with Spices and the handmade Sichuan Noodles with Peppery Sauce etc.



For table reservation or enquiries, please call 2121 2691.




Harbour Grand Café



Authentic Japanese and Korean cuisine will take the centre stage at the dinner buffet at Harbour Grand Café until the end of March. More than 20 items such as the Spicy Seafood and Tofu Soup, Haroshima Kaki, Deep Fried Soft Shell Crab & Vegetables and the mouth-watering Beef Ribs Stew are available for selection that no Japanese and Korean aficionados should miss. Prices are Adult from HK$498*, and child from HK$298*.



For table reservation or enquiries, please call 2121 2689.






The hotel’s Japanese restaurant Nagomi is bringing an all time favourite menu, Sukiyaji Wagyu Beef Hot Pot set, to satisfy gourmets’ taste buds throughout the first quarter of year 2014. Highlights include Snapper and Maitake Mushroom Soup, Sashimi trio (Kinmedai, live shrimp and scallop), Assorted seafood tempura, Sukiyaki waygu beef hotpot and Sea Salt Ice-cream. Six course set menu is HK$988* per person.



For table reservation or enquiries, please call 2121 2685.



Lobby Lounge



Have a “Berrie Romance” and enjoy a sip of Spring drinks at the cozy Lobby Lounge. Happy hour now starts from 5:30pm till closing!



For table reservation or enquiries, please call 2121 2683.



* All prices quoted are subject to 10% service charge.



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