Celebrity Life

Theresa Mak — better known as Dashijie — is a veteran of Cantonese cuisine. Last year, she collaborated with Rosewood Hong Kong to launch their exclusive mooncakes. This season, she's teamed up with Mandarin Oriental to create a radish cake with aged tangerine peel. We catch up with her to learn more about her new products under her eponymous brand and what Chinese New Year means to her.

What do you look forward to most during Chinese New Year?

My first priority is to spend time with my family: my daughter, son-in-law and most importantly, my grandson. As they are living in Singapore, sometimes they will come over or we'll travel there to meet them. I will cook New Year’s Eve dinner with traditional Cantonese dishes like abalone, chicken, fish, dried shiitake mushrooms and so on, making sure there are abundant food to celebrate.

What is your favourite Chinese New Year tradition?

I like giving out red packets, decorating the house with red banners with lucky greetings written on them, preparing the candy tray with treats like chocolate, nuts, deep fried stuff — things that kids like to eat. I also like to walk around at the Lunar New Year fair, watch the crowd and enjoy the atmosphere.

Do you remember the first time you ate traditional turnip cake? What was that experience like?

My first time eating turnip/radish cake was when I was a young child, over 65 years ago. My mother made them. It was yummy, soft and easy to eat. The cake surface was fried until it is a little bit burnt. My mum will also allow us to dip the radish cake with oyster sauce! Since then, radish cakes have been my favourite Chinese New Year food.

When did you start making your own turnip cakes? And when did that interest turn into a business?

I started making my own radish cake maybe 30 years ago when I was in my 40s. I have seven brothers and five sisters so, as you can imagine, I have to cook a lot, around 70 radish cakes, 10 taro cakes and 30 coconut puddings each year.

In my 50s, a lot of friends wanted to learn how to cook radish cake and coconut puddings from me. Around that time, I also got into contact again with my cooking master, Ms. Pearl Chen (江獻珠). Since then, I also made traditional Chinese cakes for my cooking master as my tribute to her.

When I turned 60, I was encouraged by my friends and family to start doing my own Chinese New Year products as a business. As I always had a burning desire to open a restaurant, selling food products was an alternative for me to realise my dream. I started off with three products, namely radish cake, coconut pudding and water chestnut cake. The radish cake is still our hero product for the season.

Tell us about this year's collaboration with Man Wah. What was it like to work with Chef Wong Wing Keung?

I got to know Chef Wong over four years ago during one of my home banquets. He was shy and quiet during the meal but as I was curious about what life was like for a Chinese chef, I followed his Facebook. I then realized the real side of him: good humor, genuine and friendly. Two years later, he became my fifth disciple，五師弟. Chef Wong is a very seasoned Cantonese chef, so actually, it was an honor to be able to become his cooking master. I also learnt a lot of cooking skills from him too.

In September last year, I asked if he would like to create a new Chinese New Year product together. With permission from Mandarin Oriental Hotel management, Chef Wong and I brainstormed what will be a good and meaningful product. Him and I separately are fond of using aged tangerine peels to in our cooking. From time to time, he will spend several days cooking aged-tangerine peels with honey and Italian lemon and give away to restaurant’s customers.

Chef Wong is very creative and within a short while, he suggested to jointly produce a new flavoured cake: Radish cake with aged tangerine peel. Bingo! He and I are both very knowledgeable in tangerine peels and the making of radish cakes, so with a few rounds of trials, we finally came up with a recipe to produce this year’s cake. It was a very enjoyable experience.

What's new for your brand this year?

For my brand Dashijie, I created two new products recently, preserved meat sausage with aged tangerine peel, and black bean sauce with Japanese dried scallops and aged tangerine peel.

The post Dashijie on Family Traditions and Her Collaboration with Mandarin Oriental’s Man Wah appeared first on Prestige Online - Hong Kong.

The Glenrothes and Man Wah have collaborated for a shared menu dedicated to heritage. Available through October only. 

In its golden age, Hong Kong was a treasure trove of craft, of things made by hand, of heritage that endures. Today, many are on the brink of obsolescence, with lineages of workmanship whittling down to single remaining guardians of their secrets; one final custodian of entire generations’ worth of knowledge, know-how and expertise. 

Man Wah’s Executive Chef Wong Wing-Keung, for one, will not let the past die. The Glenrothes, for another, agrees in stride.

It’s heritage that inspires Chef Wong. Recipes nearly extinct, forgotten in time, revived just so with sleights of hand all his own; a point of curiosity shared fervently by The Glenrothes, with the spirit of discovery embedded in every cask, every drop of amber-gold whisky.

The Glenrothes and Man Wah's ‘Beyond A Culinary Gem’ menu begins as most familiar storybook tales begin: Once upon a time, with the first course’s given Chinese name leading with nostalgia quite literally (see: the first two characters in 懷舊功夫鴨腳包). This specific dish of classic barbecued duck feet, served glistening alongside pared coins of meat-filled sausage, marks a rare appearance, especially, in an institution as luxurious as Man Wah — but one very much indicative of Chef Wong’s penchant for time-travelled prescriptions.

From Scotland's Speyside to the Cantonese comforts we're deliciously surrounded by here in Hong Kong, a stone's throw away from Guangdong province, it's not simply a meal that's on offer with The Glenrothes and Man Wah's newest partnership. Rather, it's a homage to the very existence of craft held close to hand, close to heart that permeates every sip; every bite.

Rather, still, it's a homage to the existence of select people — like Man Wah's Chef Wong; like The Glenrothes' diligent team of makers, distillers and coopers — who dedicate lifetimes to the preservation and conservation of time-forged traditions; mementoes moulded through the hands of so many before us. It's a menu that celebrates just that.

Below, a teaser of the delicious mouthfuls to come.

First Course: Classic Barbecued Duck Feet with Barbecued Pork

The opening mise-en-scène is set with bites, colours and textures pulled from recipes with heritage; an age-old missive The Glenrothes’ 12-Year-Old, with its banana-vanilla-tinged sweetness, knows by heart.

A steeped and marinated barbecued duck feet is nestled alongside barbecued pork, pork belly, chicken liver and taro, wrapped tight in a thin cloak of duck intestine, then, sliced thin into coin-shaped slivers. Essentially, a sausage. An antiquated one at that.

Third Course: Stir-fried Spotted Grouper Fillet with Morel Mushroom

The stir-fried spotted group fillet course — plated alongside morel mushrooms and brown rice — serves as an identifying landmark; the midway point through this six-course degustation journey. The Glenrothes 25-Year-Old takes on the role of tour-guide; an aromatic thoroughfare weaving past the dish's umami stations before landing on sweet — on notes of salted caramel, mango and coriander seeds.

Fourth Course: Braised Pork Belly with Taro

The fourth course: enter the theatrics. Thick-cut slices of braised pork belly are served against wedges of taro atop candle-lit ceramic; a vessel that keeps the dish bubbling table-side. Another table-side companion, The Glenrothes Whisky Maker’s Cut sabres through the utter decadence of the course with resinous notes of fresh oak, candied orange peel and nutmeg.

Along the way, the second course serves up a double-boiled soup with fish maw, sea conch and black garlic, while the fifth and six courses taper off with brothy tributes: the former, a supreme broth infused with braised turnip and chanterelle; the latter, stewed pear, red bird’s nest and aged tangerine peel. Finally, Chinese petits fours conclude the menu with a sweet, sugary landing.

The Glenrothes’ 'Beyond A Culinary Gem' menu is priced at HK$2,888 per person. Available at Mandarin Oriental, Hong Kong’s Man Wah from 1 October to 30 October 2021.

The post The Glenrothes and Man Wah Collaborate on ‘Beyond A Culinary Gem’ Menu appeared first on Prestige Online - Hong Kong.

As we begin planning for the start of the Singapore-Hong Kong Air Travel Bubble, we look at 10 restaurants to check out in the vertical city.

The post Top 10 Restaurants to Try in Hong Kong appeared first on LUXUO.

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials -- these one-off opportunities are not to be missed.

New Seasonal Menu at Aulis

[caption id="attachment_167381" align="alignnone" width="533"] Grille Salad, Aulis.[/caption]

When: Now until October 31
Price: HK$1,480 +10%; Wine pairing +HK$680 +10%

British chef Simon Rogan has steadily won over hearts and stomachs citywide with his private fine dining concept Aulis and its casual contemporary counterpart Roganic. As autumn sets in, Chef Rogan is excited to share his new menu which takes advantage of seasonal ingredients found only at this time of year, both locally and abroad. His signature tartlets get a makeover with local baby Spanish mackerel with carrot purée and pickled apple, while other new dishes include Hokkaido scallop barbecued in its shell and served with smoked pike perch roe; and buttermilk, cherry custard and rosemary caramel served with hibiscus kombucha syrup.

Aulis, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Furs, Feathers & Iode Wild Game Menu at Écriture

[caption id="attachment_167527" align="alignnone" width="853"] Yari Ika Farci Hare, Écriture.[/caption]

When: Now until October 31
Price: HK$2,288 + 10%

Chef Maxime Gilbert, of two Michelin-starred Écriture, is back at it again with his annual wild game menu just as we roll into the thick of hunting season. And this year, the fresh game from France and England is designed to pair with seasonal Japanese seafood to strike a beautiful balance that brings out the flavours of these seasonal ingredients. The 10-course menu features rare proteins such as grouse, hare, katsuo fish, partridge, spear squid and doe, while seasonal accompaniments including persimmon and white truffles add that extra touch of autumn as we adjust to the colder months. The Furs, Feathers & Iode menu is available a la carte for lunch and as a tasting menu for dinner.

Écriture, 26/F, H Queen’s, 80 Queen’s Road Central, Central; +852 2795 5996

New Seasonal Menu at Senti

[caption id="attachment_167383" align="alignnone" width="1200"] Monkfish with leek, foie gras and cep, Senti.[/caption]

When: Now until October 31
Price: HK$880 +10%

Newcomer to the Hong Kong dining scene is Senti, a contemporary European restaurant dedicated to redefining the traditional fine dining experience by offering a more relaxed ambiance and innovative menu. Helmed by Chef Alex Law who previously earned recognition with Ryne, the fine dining, Chef’s Hat-rated restaurant he opened in Melbourne with partner Donovan Cooke. Senti offers seasonal tasting menus using ingredients sourced locally and from France and across Europe. The Hong Kong debut introduces a six-course tasting menu, demonstrating his sophisticated culinary skills with dishes like octopus with chorizo and capsicum, lobster with daikon, grape and cappuccino, and monkfish with leek and foie gras.

Senti, 3/F, Parekh House, 63 Wyndham Street, Central; +852 2668 4088

Pierre

[caption id="attachment_167384" align="alignnone" width="4912"] Chef Pierre Gagnaire, Pierre.[/caption]

When: October 7 to 12
Price: HK$1,988 + 10%

Legendary chef Pierre Gagnaire returns to his two Michelin-starred restaurant Pierre at Mandarin Oriental to present his signature Italian dishes from his Italian restaurant Piero TT to Hong Kong. The seven course degustation menu includes veal and white truffle paste ravioli, Blue lobster risotto, veal chop Milanese-style with artichoke salad, and of course, the most iconic Italian dessert: tiramisu with burrata ice cream. These special dishes are also available à la carte.

Pierre, Mandarin Oriental Hong Kong, 5 Connaught Road Centra, Central; +852 2825 4001

Chef Bo Bech for PDT Hong Kong

[caption id="attachment_167385" align="alignnone" width="4480"] Geist Spicy Harissa Hotdog, PDT.[/caption]

When: October 8 to 14
Price: Average spending starts at approximately HK$350

When at PDT, it’s almost customary to treat yourself to a little sinful snacking – and by that we mean the speakeasy’s bar menu of hotdogs. This October, cookbook writer and TV Chef Bo Bech will be joining master mixologist Jim Meehan in Hong Kong for the last series of the bar’s star-studded hotdog series for 2019. New to the menu is Bech’s Geist Spicy Harisssa Hotdog -- a loaded grilled pork dog topped with his own take of harissa using sweet red peppers, red chilli pepper, red onion, garlic, coriander seeds, cumin and piment d’espelette garnished with coriander. The special hotdog series pays tribute to the first PDT in NYC which has a history of innovative culinary collaboration. Meanwhile, mixologist Jim Meehan will also bring exciting and imaginative cocktails to wash down the American staple food.

PDT, Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Central; +852 2132 0033

6 Hands Menu at Casa Lisboa Gastronomia Portuguesa

[gallery ids="167389,167390,167387"]

When: October 9
Price: HK$880 +10%; Wine pairing +HK$480 +10%

Three chefs from three cultures join together for one night only in a very special culinary collaboration. Chef Fábio Pombo of Casa Lisboa will be joined by Angelo Vecchio of Porterhouse and Jesus Pascual of Olé to present a combined effort of Portuguese, Italian and Spanish influences. The six-course, six-hands dinner is composed of the best dishes from each of the chefs and comes together in a curated menu that highlights the freshest seasonal ingredients and each chef’s unique cooking style.

Casa Lisboa, 2/F, Parekh House, 63 Wyndham Street, Central; +852 2905 1168

Guest Chef Bee of Paste at Mandarin Oriental

[caption id="attachment_167391" align="alignnone" width="1280"] Australian trout choo chee curry, Paste.[/caption]

When: The Krug Room October 16 & 17, Man Wah October 18 & 19
Price: The Krug Room HK$2,888 + 10% (includes to glasses of Krug Grande Cuvée 167ème Édition and a glass of Krug Vintage 2004); Man Wah HK$1,888 + 10%

Chef Bongkoch ‘Bee’ Satongun of Paste Bangkok needs no introduction. Ranked 28 on Asia’s 50 Best Restaurants in 2019 for her innovative Thai cuisine, and Asia’s Best Female Chef in 2018, chef Bee has made her name a prominent one in the culinary world. Having collaborated in Hong Kong previously, this time, she returns as resident chef at the prestigious Krug Room, where she will be presenting a nine-course menu for two nights.

Following her chef takeover at the private dining space, she will be partnering with chef Wing-Keung Wong of Michelin-starred Cantonese restaurant Man Wah. The pair will be designing a menu with each chef serving five of their own dishes to create a harmonious marriage of flavours from their respective cuisine. Dishes not to be missed include the flower crab with Chumporn roasted shrimp paste by chef Bee and steamed and sautéed egg with lobster, sea urchin and mini goldfish dumpling by chef Wong.

The Krug Room, Mandarin Oriental, 5 Connaught Road Central, Central; +852 2825 4014   

Man Wah, Mandarin Oriental, 5 Connaught Road Central, Central; +852 2825 4003

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World's 50 Best Rank 1 Chef Colagerco at Grill 58

[caption id="attachment_167392" align="alignnone" width="853"] Chef Mauro Colagreco, Mirazur.[/caption]

When: October 18 to 20
Price: Approximately MOP$2,000 +10%

It’s not often that a chance to enjoy the world’s finest European dining comes by. This October, the legendary Italian-Argentine chef Mauro Colagreco of Mirazur in Menton will pay a visit to MGM Cotai to showcase his dishes driven by quality seasonal ingredients and Mediterranean inspired cuisine. Awarded three Michelin stars and ranked first in World’s 50 Best Restaurants in 2019, chef Colagreco’s visit is one of the most anticipated guest chef visits in Macau this year. His menu will include Poultry velouté in green curry with crayfish, Char-grilled carabineros with chicken supreme, beurre blanc sauce and trout eggs, and Aveyron lamb rack with eggplants and anchovies.

Grill 58, MGM Cotai, Avenida da Nave Desportiva, Cotai, Macau; +853 8806 2318

Chef Bruno Oger of La Villa Archange at Gaddi’s

[caption id="attachment_167393" align="alignnone" width="1280"] Iced Fennel with Anise, La Villa Archange.[/caption]

When: October 21 & 22
Price: Lunch ranges from HK$1,288 to HK$2, 688 + 10%; Dinner HK$2,688 + 10%

French chef Bruno Oger, who earned two Michelin stars for La Villa Archange, takes his Mediterranean and Brittany influenced-cuisine to Gaddi’s in a collaboration with chef Albin Goblin. The two will join forces to offer a menu focused on modern interpretations of refined French classic gastronomy with fresh ingredients and delicate flavours. Chef Oger will be in Hong Kong for both lunch and dinner services, and diners can choose from four to seven courses at lunch and a seven-course prix fixe degustation menu in the evening.

Gaddi’s, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6763

Guest Chef Gordon Leung of Shangri-La Group at Shang Palace

[caption id="attachment_167394" align="alignnone" width="2652"] Deep-fried Stuffed Crab Meat in Shell, Shang Palace.[/caption]

When: October 24
Price: HK$1,600 + 10%

With his recent appointment as Corporate Chinese Executive Chef at Shangri-La Group, chef Gordon Leung lends over 30 years of culinary experience to a very special four hands dinner with Chef Daniel Cheung of Shang Palace at Kowloon Shangri-La. The duo will deliver an expertly curated menu of Cantonese and classic Chinese cuisine in the form of their signature dishes. The dishes are prepared and cooked in a way to emphasise the original flavours of the premium seasonal ingredients to bring forth the complex charred aromas known locally as wok hei. The most anticipated dishes include deep-fried stuffed crab meat in shell, oven-boiled cod with egg white and conpoy, and the delectable dessert platter, a signature of Shang Palace.

Shang Place, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui; +852 2733 8483

The post The Top 10 Special Menus You Can’t Miss This October appeared first on Prestige Online - Hong Kong.

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials -- these one-off opportunities are not to be missed.

Ecriture: 5-Course Caviar Menu

When: now until 30 June

Price: HK$2,888 + 10%

[caption id="attachment_141029" align="alignnone" width="800"] Caviar Uni Tart at Ecriture[/caption]

Unless you’ve been living under a rock, chances are you’ve come across and lusted over Ecriture’s mouth-watering caviar photos all over Instagram. Executive Chef Maxime Gilbert of the two-Michelin-starred restaurant partners with Royal Caviar Club to develop five dishes that showcase the decadent yet delicate flavours of caviar. The most opulent (and Instagram-worthy) dish is served at the start of the meal: an iconic pairing of creamy Hokkaido sea urchin with celeriac whipped cream on a buckwheat shell tart, topped with a ridiculously generous amount of Cristal caviar. The special menu ends this month, so if you haven’t tried it yet this is your last chance, and if you have already -- then you know it’s worth revisiting.

Ecriture, 26/F, H Queen’s, 80 Queen’s Road Central, Central; +852 2795 5996

Man Wah: Exclusive Chinese Tea Pairing Menu 

When: now until 28 June

Price: HK$1,588; three premium teas HK$300, wine pairing HK$780 + 10%

[caption id="attachment_145725" align="alignnone" width="2972"] Steamed winter melon, crab meat, carrot paste and egg white at Man Wah[/caption]

Man Wah has been an iconic destination for local and regional cuisines in Hong Kong for generations. The Michelin-starred Cantonese restaurant is now introducing a special tea-pairing menu featuring old and new dishes to perfectly complement its range of exclusive Chinese tea. The eight-course menu comes with three teas from Guizhou, Huizhou and Jiangxi, each distinct in its base, aroma and intensity, and all meant to enhance the flavours of Chef Wing-Keung Wong’s Michelin-starred specialties including a juicy baked half lobster with supreme broth, pan-fried wagyu with mastsutake mushroom and tossed angel hair with spring onions and crispy tea leaves. An additional wine pairing option is also available.

Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central; +852 2825 4003

Morton's The Steakhouse: Limited Edition Seasonal Menu

When: now until the end of summer 

Price: ranges from HK$128 to HK$978

[caption id="attachment_145740" align="alignnone" width="1110"] Bone-in Filet Mignon and Roasted Cauliflower with Romesco Sauce at Morton's The Steakhouse[/caption]

If you like steak, you’ll have likely visited one of Hong Kong’s best steakhouses located in the Sheraton Hotel. And if you haven’t, then you better get yourself to Morton’s now. This season, they have a whole host of new and returning dishes that include summer flavours and a meat feast of epic proportions. Highlights include the new refreshing strawberry, arugula and goat cheese salad; the succulent return of Nueske’s bacon steak; and the generously meaty Prime New York steak flight, which features three medallions of steak made up of all natural Black Angus, USDA Prime and Snake River Farm Premium Wagyu Strip, or the limited-time-only Bone-in Filet mignon. Make sure to bring a big appetite!

Morton's The Steakhouse, The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon; +852 2732 2343

Rech by Alain Ducasse: La Riviera d’Alain Ducasse 5-Course Menu

When: from 1 June to 31 July

Price: HK$1,288 + 10%

[caption id="attachment_145730" align="alignnone" width="7360"] Warm Artichokes "Barigoule" at Rech by Alain Ducasse[/caption]

Rech by Alain Ducasse continues its culinary voyage through France, making a pitstop in the south for the months of June and July. Premium fresh seafood, which is native to the region and the French Riviera, is caught along the beautiful coastline and is now also available on this special menu. Executive Chef Guillaume Katola introduces Rech’s rendition of the bouillabaisse -- a melting pot (literally) of fresh ocean flavours using scorpion fish, red mullet, monkfish and John Dory, reinventing the traditional fisherman soup from 18th-century dish into a flavourful blend and signature of the one-Michelin-star restaurant and Provençal cuisine.

Rech by Alain Ducasse, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

à nu Retrouvez-Vous: Caviar & Champagne Menu

When: 3 & 4 June

Price: HK$2,450 & HK$2,980 + 10%

[caption id="attachment_145742" align="alignnone" width="5070"] Seasonal Hana-sansho with wagyu beef on rice at à nu Retrouvez-Vouz[/caption]

With two Michelin stars under his belt, chef Shohei Shimono of à nu in Tokyo brings his culinary concept to Hong Kong. À nu meaning “just as it is” in French, is the exact characterisation of the restaurant -- each dish showcases one specific ingredient and is given a voice by accentuating its flavours with complementing elements. For two nights only, chef Shimono himself will be in Hong Kong to present two special nine-course tasting menus, the first in partnership with W3 caviar on 3 June, and the final with Henri Giraud Champagne. Expect to be wowed by opulent ingredients such as fresh uni, baby clams, firefly squid, wagyu beef and seasonal fish. 

À nu retrouvez-vous, Shop OTE 402, Ocean Terminal, Tsim Sha Tsui; +852 2770 6222

Robuchon au Dôme: Robuchon’s Devotion Gala Dinner

When: 8 June

Price: HK$4,200 + 10%

[caption id="attachment_145731" align="alignnone" width="1920"] Le Crabe Mille Guille of Tomato and Crab Meat at Robuchon au Dôme[/caption]

With three Michelin stars for the past 11 consecutive years, need we introduce Robuchon au Dôme? Robuchon’s family of chefs -- Eric Bouchenoire, Tomonori Danzaki and François Benot join Robuchon au Dôme’s Julien Tongourian to continue the late Jöel Robuchon's legacy through a collaborative menu dedicated to the culinary legend's devotion to his art. This extremely rare menu is available for one night only at Grand Lisboa Hotel. 

Robuchon au Dôme, Level 43, Grand Lisboa Hotel, Avenida de Lisboa, Macau; +853 8803 7878

VEA x JL Studio: Chinese x French Four Hands 22-Course Menu

When: 12 & 13 June

Price: HK$2,380; wine and cocktail pairing HK$780  + 10%

[caption id="attachment_145733" align="alignnone" width="1200"] Signature Banana Curry by JL Studio at VEA Restaurant and Lounge[/caption]

It’s no news that the guys at VEA like to collaborate with top international culinary masters -- you may remember their successful partnerships with chef Bee Satongun of Paste (Bangkok) and chef Julien Royer of Odette (Singapore). This time, chef Vicky Cheng is joining forces with guest chef Jimmy Lim of JL Studio in Tai Chung. Both chefs are bringing eight small bites, two main courses, a dessert and their Asia’s 50 Best Restaurant title to the table -- serving each guest 22 dishes in one sitting. The concept behind the duo come from a culinary pairing of Chinese and French cuisine; honouring our hometown food served at dai pai dongs and cha chaan tengs.

 VEA Restaurant & Lounge, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 8639

The post The Top 7 Special Menus You Can’t Miss This June appeared first on Prestige Online - Hong Kong.