ON OUR WISHLIST

Business Traveller (Middle East) - - Taste -

OZONE, RITZ-CARL­TON

The high­est bar in the world is an au­to­matic box ticker, with a new menu from Chef De Cui­sine Roberto Riveros Ley­ton promis­ing tan­ta­lis­ing treats at Ozone’s Ul­ti­mate Dom Pérignon Brunch. En­ter­tain­ment is pro­vided by DJ & Trum­peter Kai Djuric – and keep a look out for spe­cial events.

Sun­days 12pm-3pm; HK$1,388 (US$177) plus 10 per cent ser­vice charge, in­clud­ing free-flow­ing 2009 Dom Pérignon cham­pagne; Level 118, In­ter­na­tional Com­merce Cen­tre, 1 Austin Road West, Kowloon; +852 2263 2270; ritzcarl­ton.com

MER­CATO BY JEAN-GE­ORGES

For a wal­let-friendly op­tion, the new home-style menu at Mer­cato by Jean-Ge­orges prom­ises hearty Ital­ian-style à la carte favourites such as veal Mi­lanese and parme­san le­mon risotto, plus brunch staples of av­o­cado on toast. Clinch­ing the deal is a two-hour free-flow prosecco deal for an un­beat­able HK$198 (US$25) or Mumm cham­pagne for HK$258 (US$33).

Satur­day, Sun­day and pub­lic hol­i­days 12pm-3pm; 8/F, California Tower, 32 D’Aguilar Street, Lan Kwai Fong, Cen­tral; +852 3706 856;

mer­cato-in­ter­na­tional.com

RED SUGAR, KERRY HO­TEL

The brand-new Red Sugar Sun­day Brunch (launched at the end of March) is set in a rooftop gar­den with un­ob­structed views of Vic­to­ria Har­bour. Pe­rus­ing the menu of duck foie gras ter­rine, Bos­ton lob­ster salad, seared miso cod and a boozy liq­uid ni­tro ice cream to fin­ish is mak­ing us hun­gry! Sun­day 12pm-3pm; HK$638 (US$81) plus 10 per cent ser­vice charge, in­clu­sive of freeflow drinks; 7/F, Kerry Ho­tel Hong Kong, 38 Hung Luen Road, Hung Hom Bay, Kowloon; +852 22525246; shangri-la.com

PLAYT AT PARK LANE HONG KONG, A PULL­MAN HO­TEL

Lob­sters, crab legs, blue mus­sels, im­ported sashimi and an in­fi­nite sup­ply of var­i­ous caviar – head to the Caviar Week­end Brunch at PLAYT for a seafood cel­e­bra­tion. In­ter­na­tional hot dishes and brunch items such as French crêpes are also on the menu, along­side free-flow sparkling wine and fresh juice.

Satur­day, Sun­day and pub­lic hol­i­days 11.45am-2.30pm; HK$358 (US$46) plus 10 per cent ser­vice charge; 310 Glouces­ter Road, Cause­way Bay; +852 2839 3311; park­lane.com.hk

CON­RAD HONG KONG

You know you’re in good hands with a ho­tel brunch, and the Con­rad’s Cham­pagne Brunch on the Eighth sounds par­tic­u­larly tempt­ing with stand­alone live cook­ing sta­tions as well as dishes from Ni­cholini’s and Brasserie on the Eighth, and pre­mium se­lec­tions from the ho­tel’s Wine and Cheese Li­brary. The “Brunch of Sur­prise” cart roam­ing the din­ing room is also piquing our in­ter­est. Add one or two (or three) “hol­i­dayap­pro­pri­ate” cock­tails, or a glass of Per­rier-Jouet, and we’re sold.

Sun­day 11am-3pm; HK$838 (US$106) plus 10 per cent ser­vice charge; 88 Queensway, Ad­mi­ralty; +852 2521 3838; con­rad­din­ing.com

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