Saturday, September 17, 2016

The best place to dine and watch the National Day Fireworks Celebrations in Hong Kong on October 1, 2016. Enjoy front row dining for the fireworks display at the Intercontinental Hong Kong

The best place to dine and watch the National Day Fireworks Celebrations in Hong Kong


On Saturday, October 1st, InterContinental Hong Kong, with its dramatic Kowloon waterfront location, will provide a spectacular setting for the National Day Fireworks Display.

The hotel's restaurants are presenting special set dinners, showcasing cuisine with stunning panoramic views of Victoria Harbour and the Hong Kong skyline as the dramatic backdrop for the Fireworks Display at 9 PM.

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DINNER AT HARBOURSIDE
OF INTERCONTINENTAL HONG KONG 

Perched at the edge of Victoria Harbour, Harbourside, the hotel's casual all-day dining venue, is most popular for its elaborate international buffets.

On October 1st, Harbourside Chef Thenesh Murugaya and his team are preparing an “Autumn in OkinawaCultural Culinary Showcase with an elaborate buffet showcasing Okinawa specialties such as Agu Pork, Okinawa Kindai Sustainable Tuna and Special Okinawa Uchina Tempura, along with a tempting array of cold fresh seafood, action stations featuring fresh sushi and sashimi, plus a carving station.

Save room to indulge in the homemade desserts by the Intercontinental Hong Kong's Executive Pastry Chef Cyril Dupuis.



DINNER AT THE STEAKHOUSE
OF INTERCONTINENTAL HONG KONG 

Chef Chiu Ming Chan is preparing a three-course menu including a festive salad bar with French duck foie gras terrine, Parma ham, Smoked Scottish salmon and salami.

DINNER AT YAN TOH HEEN
OF INTERCONTINENTAL HONG KONG 



The 2-Michelin star Yan Toh Heen is recognised for its exquisite Cantonese cuisine and is known as one of the world's finest Chinese restaurants.

On October 1st, Executive Chef Lau Yiu Fai will prepare an eight-course set menu beginning with barbecued suckling pig with shredded chicken and jelly fish with ginger.

This is followed by double boiled fish maw, turnip and conpoy, and then simmered lobster with termite mushrooms in supreme broth.



Next is steamed garoupa fillet with hairy crabmeat roe on egg whites followed by braised whole fresh abalone and sea cucumber in oyster jus and wok-fried wagyu beef with matsutake mushrooms served in a hot stone casserole.

This will be followed by fried rice with crab claw wrapped and steamed in a lotus leaf.

For dessert, enjoy double boiled Imperial Bird's Nest with crème brûlée in coconut. The eight-course menu will be served with Yan Toh Heen's exclusive Mandarin Zest Pu Er Tea.

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