Let them eat cake!

China Daily (Hong Kong) - - SUNDAY FOOD - - RE­BECCA LO - DONNA MAH - DONNA MAH

Got time to kill dur­ing hol­i­day vis­its? The Man­darin Cake Shop has opened a pop-up store at Hong Kong In­ter­na­tional Air­port to cater to busy trav­el­ers look­ing for some­thing spe­cial to bring home. Fans of MO’s world-fa­mous doughy treats will grav­i­tate to­ward orange wal­nut stollen, Christ­mas pra­line and Christ­mas Leck­erli cook­ies, as well as a se­lec­tion of choco­lates and truf­fles. Those seek­ing some­thing less per­ish­able for long­haul flights can choose from rose petal jam, XO sauce and MO’s sig­na­ture Taste of the Leg­end tea. All are beau­ti­fully pack­aged for gift-giv­ing. Daily 8 am-8 pm un­til Jan 2. The Man­darin Cake Shop, Gourmet Gallery, De­par­tures Level, Ter­mi­nal 1, Hong Kong In­ter­na­tional Air­port, Lan­tau. 852-2522-0111. A Culi­nary Af­fair is a brand new culi­nary cam­paign de­vel­oped to in­tro­duce El­e­ments as one of Hong Kong’s fore­most “foodie hang­outs”. The cam­paign will in­clude a num­ber of ex­cit­ing monthly restau­rant spe­cials, as well as a new mi­crosite packed full of restau­rant in­for­ma­tion, culi­nary top tips, chef recipes and com­pe­ti­tions. In De­cem­ber, A Culi­nary Af­fair will be show­cas­ing “Christ­mas high­lights” to pro­mote the best of fes­tive fare avail­able at El­e­ments. Jan­uary sees A Culi­nary Af­fair cel­e­brate the im­por­tance of fam­i­lies with its Tra­di­tional Chi­nese New Year with a Twist spe­cial, which will fo­cus on great group din­ing op­tions and tasty meals for all gen­er­a­tions to en­joy to­gether. Con­tin­u­ing into Fe­bru­ary, din­ers will be in­vited to come and cel­e­brate love and ro­mance with its Bring a Date spe­cial. El­e­ments, above Kowloon MTR sta­tion. Fash­ion­able high so­ci­ety club­style restau­rant ren­dezvous Sevva is cel­e­brat­ing the fes­tive sea­son atop Prince’s Build­ing in Cen­tral with its an­nual Christ­mas Lunch, served from Dec 2-25. Priced at HK$520 ($67), the fes­tive three-course menu show­cases the un­der­stated el­e­gance of founder Bon­nae Gok­son against the back­drop of Hong Kong’s most spec­tac­u­lar ceil­ing flo­ral dis­plays. The starter is a choice of cau­li­flower vichys­soise and green as­para­gus soup, or fresh crab­meat salad on ar­ti­choke hearts with arugula and pars­ley oil. Three main course choices are tra­di­tional roast tur­key with char­coal-baked sweet pota­toes and sauteed brus­sels sprouts; pap­pardelle with slow-braised duck ragout and sweet peas; or pan­fried se­abass with crispy pota­toes and mus­tard lentils. Dessert is a sig­na­ture treat of rum and fig Christ­mas pud­ding in French crepes with creme Anglaise, rum and raisin ice cream, served with cof­fee or tea. Sevva, 25/F Prince’s Build­ing, 10 Chater Road, Cen­tral, Hong Kong. 852-2537-1388.

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