THE ART OF DINING

Clever cock­tails, co­pi­ous amounts of cham­pagne and a hot new open­ing are high­lights on our culi­nary agenda this month

Hong Kong Tatler - - Concierge -

and freshly made dim sum and tem­pura. Din­ers can make ad­vance or­ders for bot­tles to be de­liv­ered from the ho­tel’s cel­lars in Ma­cau, home to an award-win­ning wine list of more than 14,700 la­bels. the­grand­buf­fet.hk

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