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Posts tagged ‘Mandarin Oriental Hong Kong restaurants’

Summer on a Plate

Marinated mackerel and grilled octopus, brown shrimps jelly, shizo paste and butter milk lime granita.

Pierre Gagniere is introducing his now customary lighter summer menu at Pierre at the Mandarin Oriental Hong Kong on July 14th.

The three course dinner menu will change every few weeks, starting off with dishes such as Marinated mackerel, grilled octopus, shizu paste and lime granita (above); Grilled John Dory; and Ice Cream Burrata, white balsamic vinegar, raspberry meringue with coulis honey olive oil basil (below).

Ice cream burrata, white balsamic vinegar, raspberry meringue, coulis honey olive oil basil 1

Claws out at Cafe Causette

Lobster Thermidor at Cafe Causette, Mandarin Oriental Hong Kong

Lobster Thermidor at Cafe Causette, Mandarin Oriental Hong Kong

Hurrah, the Lobster and Bubbles pop up is back at the Mandarin Oriental Hong Kong’s Cafe Causette. The menu features an array of Boston lobster dishes and sparkling wines including one of Chopstix’s favourite dishes, Lobster Thermidor, and two of our favourite fizzes – Billecart Salmon rose and Schramsberg blanc de blanc.

Available Mon – Fri for dinner with a pared back menu for lunch, until August 31st 2015. For more details see

Pierre’s Lucky Number 8

Pierre - Pierre Gagniere's 2 Michelin starred restaurant at the Mandarin Oriental Hong Kong

Pierre – Pierre Gagniere’s 2 Michelin starred restaurant at the Mandarin Oriental Hong Kong

Pierre Gagniere is making a special visit to Hong Kong this November to celebrate the 8th anniversary of his 2 Michelin starred restaurant Pierre at the Mandarin Oriental.

As part of the celebrations, Gagniere has devised an 8 course tasting menu – comprising a classic dish from each of the last 8 years. And as with his regular visits to the HK hotel, the celebrated chef will be in the Pierre kitchen preparing them.

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French fireworks over Hong Kong harbour

View of the anniversary fireworks in the harbour from the Intercontinental hotel

Competition is fierce among restaurants lining the harbour over who can offer the best view of the 15th handover anniversary fireworks this Sunday night.

But two of the hottest tickets come from French heavyweights on opposite sides of the water. In the Kowloon corner, Alain Ducasse’s Spoon at the Intercontinental will be serving a six course celebration dinner. And in the Hong Kong Island corner, Pierre Gagniere’s Pierre at the Mandarin Oriental although usually closed on a Sunday will be opening its doors that evening as a rare occurence and serving a summer tasting menu.

Watch out for the fireworks – but whichever you pick out of these two you can’t really go wrong. 

Summer fruits and vegetables at Pierre, Mandarin Oriental

Puff the magic dessert

Powder case and puffs at the Mandarin Grill

At the end of a delectable dinner at the Mandarin Grill last week, just at the point where I thought I could eat no more, there was another treat to come. A silver, art deco style cosmetic case was placed in front of me and opened to reveal two set make up powders inside. Then the waiter offered me a large glass vanity vase full of “powder puffs”, encouraging me to take two. The powders were actually lemon and strawberry sherbets and the puffs to dip into them were made of spun sugar. Lovely and delicious – what more can a woman want? Men are given “cigars” and “ashtrays” made of chocolate both of which are also scrumptious, if not quite as beautiful.

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