Posted on Wed, 4 Jan 2012

Grandstand Seats for Hong Kong’s CNY Fireworks

If you’re in Hong Kong for Chinese New Year, get a grand stand seat and ring in the Year of the Dragon at the InterContinental Hong Kong on 24 January. See the pictures and you’ll understand why it’s the perfect location for catching the fireworks. With it are loads of foodie treats to choose from.

Chef Lau Yiu Fai of one-Michelin star Yan Toh Heen will be serving up an auspicious 8-course set dinner including Chinese treats like barbecued suckling pig, braised abalone with oyster jus, wok-fried Wagyu beef with mushrooms and garlic, fried multi-grain rice with chicken and conpoy and red bean cream with bird’s nest and a glutinous rice dumpling. HK$1,788 per adult.

If you’re celebrating around that date, he’s got the ‘Fat Choy’ menu from 21 January to 6 February (except for the Fireworks Night on 24 January). This five-course do fattens you up with more barbecued suckling pig, wok-seared sea bass and honey glazed pumpkin, braised shark’s fin soup with crab claw, whole abalone, sea moss, golden Wagyu beef with spicy salt, multi-grain rice with scallops, pine nuts and chestnuts steamed in a lotus leaf; and for dessert, sweetened bird’s nest and sesame dumplings in red bean cream. (HK$1,188 per person)

Not in the mood for Chinese? World famous chef Nobu Matsuhisa will be at NOBU InterContinental Hong Kong (top) over the Chinese New Year holidays (January 24-25). On fireworks night, he’ll serve a s-course Fireworks Omakase menu of new-style Jap cuisine. Tuck into awabi & lobster ceviche; konbu cured tai & uni, with yuzu honey and toro tartar with caviar, king crab niten mori and smoked Wagyu striploin with spinach and sesame miso.

If you only have time for tea with the girls, the Intercontinental Hong Kong takes Chinese feasting into afternoon tea. The Lobby Lounge (top) is launching a tempting Chinese Afternoon Tea Set on 23 Jan (from HK$428 for 2 persons) on an ongoing basis. Served in a three-tiered Chinese lacquered basket, consider one tier of savoury items like crispy scallops with minced shrimp and pear, braised abalone and mushroom tart and golden crab claw; another tier with creative chinois like baked citrus cream cake with oolong, baked puff pastry with Longjing and custard and crispy cookies with lotus seed paste, and the bottom tier of chilled almond dumpling with bird nest, a green bean paste dumpling with mango jasmine tea and pineapple crystal cake. The tea set also includes a basket of goji berry madeleines and baked sago chestnut pudding – all served with a selection of premium Chinese teas! Yums!