On Friday, February 20th, 2015 celebrate the Year of the Sheep at InterContinental Hong Kong's celebrated restaurants and enjoy front row seats for the Lunar New Year's Fireworks Display over Victoria Harbour.  InterContinental Hong Kong, with its dramatic waterfront location, provides the ultimate viewing of the Lunar New Year Fireworks Display and the neon-lit Hong KongIsland skyline. 

Yan Toh Heen

For a traditional Chinese New Year's Feast of award-winning Cantonese cuisine by Chef Lau Yiu Fai on February 20th, the 2-Michelin star Yan Toh Heenpresents an 8-course set dinner at HK$2,688 per person.

Chef Lau's Firework Dinner menu includes Golden Stuffed Lobster with Mushrooms and Duck Liver,followed by Double Boiled Sea Cucumber with Fish Maw, Next is Wok-seared Sun-Dried Oyster and Garoupa Roll with Sea Moss and Braised Whole Abalone with Oyster Jus, followed by Wok-fried Wagyu Beef, Black Mushrooms with Bamboo Shoots and Crispy Bai Ling Mushrooms.  Braised Assorted Fungus with Bamboo Piths and Mushrooms come next, then Fried Rice with Scallops with Crabmeat Roe. For dessert, enjoy Sweetened Red Bean Cream with Bird's Nest and Glutinous Rice Dumplings with Tiguanyin Supreme Tea.

The special "Fat Choy" menu (HK$ 1,388 per person) offering traditional Lunar New Year delicacies is available from February 3rd to March 5th (except for the Fireworks Night on February 20th).

The 5-course menu features Barbecued Suckling Pig, Wok-seared Oyster and Crispy Shrimp Roll with Sea Moss, followed by “Buddha Jumping Over the Wall” (Double Boiled Abalone, Fish Maw, Sea Cucumber, Conpoy, Morels, Bamboo Piths, Mushrooms and Black Chicken in Soup). Next is Wok-fried Wagyu Beef and Duck Liver with Spicy Sauce served in a Hot Stone Casserole followed by Fried Multi-Grain Rice with Scallops, Chestnuts and Pine Nuts. For dessert, Sweetened Bird's Nest and Sesame Dumplings  in Red Bean Cream served with Tiguanyin Supreme Tea.

SPOON by Alain Ducasse

At the 1-Michelin star SPOON by Alain Ducasse, Executive Chef Stéphane Gortina is creating a 6-course Fireworks menu at HK$2,088 per person, with a wine pairing option for an additional HK$1,208 per person.

Feast on Delicate Lobster consommé with caviar, followed by  Pan-seared Scallops with  lemon-truffle. Next is Line-caught Sea Bass with tiny potatoes, clams and salicornia. This is followed by Farm Suckling Pig with stuffed savoy cabbage. The meal continues with Fontainebleau-style Ewes' Milk Cheese with wild strawberries. For dessert, Pastry Chef Olivier Lannes has created Chocolate-Mandarin - a stunning Chinese lantern shaped dessert comprised of chocolate mandarin mousse on a chocolate biscuit with Mandarin jelly and a dark chocolate and red glaze with condensed milk, white chocolate and gold powder. This is followed by SPOON petits fours and coffee or tea.

NOBU InterContinental Hong Kong

On February 20th, NOBU InterContinental Hong Kong will showcase its innovative new-style Japanese cuisine with an 8-course menu created by NOBU Chef Oyvind Naesheim at HK$1,988 per adult (6:00pm-11:00pm). 

The menu starts with Hairy Crab & Uni Ceviche and Razor Clam, Kurumaebi with nutty amazu ponzu. This is followed by Marinated Noresore with koshu wine and yuzu foam & Awaki Yawarakamuchi with fuki miso and kinkan mousse. Next is Kinki Tataki Sashimi with jalapeno salsa, followed by a Sushi Assortment. Next is Red Prawn with shiso salsa & King Crab Leg with kinome egg sauce. This is followed by Seared Sa-Me (rough back flounder) with yuzu amazu, showcasing the essence of the forest with a lovely pine and mushroom aroma. Japanese Wagyu with purple potato and black truffle glace. Following Namako (Sea cucumber) Inaniwa Udon is White Cacao Mandarin Vacherin with a campari crisp, lemon crema and crystalized basil.

THE STEAK HOUSE winebar + grill

At THE STEAK HOUSE winebar + grill,  the  recipient of 1-Michelin star for the 3rd consecutive year, indulge in a 4-course menu at HK$2,088 per adult and HK$1,188 per child (3-6 years old only), The set menu is inclusive of the Deluxe Salad Bar with Seafood and Cream of Jerusalem Artichoke Soup with Jumbo Lump Crab. Next choose from the Charcoal Grill - either U.S New York Strip (12 oz.), U.S. Petit Filet Mignon (8 oz.).  Boston Lobster (24 oz.), Spanish Iberico Port Rack (16 oz.) or Chilean Sea Bass (12 oz.). For an additional HK$1,000, you can select the Japanese A5 Hida Wagyu Rib Eye (12 oz.). All are served with Truffle gratin potatoes, cauliflower, French beans and Onion rings.  Then make sure to save room for the elaborate dessert buffet.

Harbourside

On February 20th, Harbourside, renowned for its exceptional international buffets,presents a Seafood & Sushi Dinner Buffet for HK$1,488 per adult / HK$1038 per child (3-6 years old only) – 1st seating:5:30pm - 8:00pm / 2nd seating :8:30pm - 11:00pm

Table reservations for our restaurants can be made in advance by calling InterContinental Hong Kong's Restaurant Reservations Centre at +852 2313-2323.  

Lobby Lounge

The Lobby Lounge offers front-row viewing of the Fireworks Display. In the evening enjoy the panoramic views while enjoying live jazz music.

On February 20thfrom 6:00pm – 10:00pm, for HK$888 per adult, enjoy a choice of three Tappetizers from a special menu with two standard drinks per person.    

Over the Chinese New Year Holidays, the Lobby Lounge provides an ideal spot for relaxed afternoon tea. Select the popular contemporary Afternoon Tea Set or our Red Box Contemporary Chinese Tea Set for HK$608 for two persons (Sat, Sun & Public Holidays).  The stylish 3-tiered Chinese lacquered basket features a selection of savoury regional specialties, Chinese pastries and sweets, a basket of Goji berry Madeleines --- all served with a selection of premium Chinese teas.

From February 16-23, enjoy selections from  the Lobby Lounge's Chinese New Year Snack Menu,which includes the Auspicious  Chinese New Year “Lo Hei” Dish (Shredded Abalone, Peking Duck, Fish Maw and Jelly Fish, accompanied with Green and Red Bell Peppers, Honeydew and Cantaloupe Melon, Scallions, Turnip, Carrot Julienne, Chopped Walnuts and Pine Nuts with Sesame Youzi Dressing and Home-made XO Chili Sauce)  Alternatively select Crispy Taro Net with Golden Dried Oysters, King Prawn Spring Rolls with Hot and Sour Sauce or our homemade Chinese New Year puddings  with a choice of Savoury Kagoshima Thick Cut Daikon Pudding or Chestnut & Red Bean Pudding with Okinawa Kokuto Syrup.                                                                                                                                   

Please add 10% service charge to all restaurant prices.

For restaurant reservations, please call our Restaurant Reservations Centre at +852 2313-2323 or e-mail: fb.hongkong@ihg.com                                                                                                   

Please click here to view all of our Chinese New Year Fireworks Dinner Menus and Yan Toh Heen's special Fat Choy Menu.

Chinese New Year Homemade Puddings & Gift Ideas from Yan Toh  Heen

Why not order our homemade Chinese New Year puddings to give to family? Executive Chef Lau Yiu Fai and his team at our 2-Michelin star Yan Toh Heenare preparing homemade Chinese New Year Puddings made with the finest ingredients

Select from Savoury Kagoshima Thick Cut Daikon Pudding  (HK$318) or Chestnut & Red Bean Pudding served with Okinawa Kokuto Syrup (HK$318).

When ordering 10 or more boxes of Chinese New Year puddings, patrons can receive a discount. For enquiries, please contact our Restaurant Reservations Hot Line at 2313 2323.  Chinese New Year Puddings can be collected at Yan Toh Heen from February 11-17, 2015 between 1:00pm and 10:00pm daily.

Yan Toh Heen also has two Chinese New Year Hampers featuring an assortment of Chinese New Year puddings and delicacies.  The Yan Toh Heen Supreme Chinese New Year Hamper (HK$6,688) or the Yan Toh Heen Deluxe Chinese New Year Hamper (HK$5,288).

Click here for the details and order form for our Chinese New Year Pudding and Gift Hampers.

  Learn to Make Your Own Chinese New Year Chestnut & Red Bean Pudding and Peanut & Sesame Dumplings

In preparation for the Lunar New Year, learn to make your own Chinese New Year Puddings under the expert guidance of Yan Toh Heen Executive Chef Lau Yiu Fai and his team. Chef Lau will demonstrate how to make this savoury seasonal treat, along with Peanut & Sesame Dumplings.    

Date/Time:                   Saturday, February 14, 2015 (11:30am – 1:00pm)

Venue:                         Yan Toh Heen Private Room

Programme:

Meet in the private room at Yan Toh Heen where Chef Lau will introduce the class programme as you enjoy dim sum and Chinese tea.

Chef Lau Yiu Fai will then introduce the ingredients and demonstrate how to make Chinese New Year Chestnut & Red BeanPudding and traditional Peanut & Sesame Dumplings.

Next it will be your turn to make your own dumplings with the assistance of Chef Lau and his team.

Finally, indulge in the Chestnut & Red Bean Pudding and traditional Peanut & Sesame Dumplings you have made, which will be served with Tribute Ti Kuan Yin Tea.

Price:               HK$1,488 per person + 10% service charge                 

Take-away gifts: A box of Chinese New Year Chestnut & Red Bean Pudding with Okinawa Kokuto Syrup, a package of traditional Peanut & Sesame Dumplings, a bottle of Yan Toh Heen Homemade X.O. Chili Sauce

Participants:     10 persons maximum

For Restaurant and Chinese New Year Pudding Class Reservations:                        

Kindly contact InterContinental Hong Kong's Restaurant Reservations Centre at    

Tel: +852 2313 2323 or e-mail: fb.hongkong@ihg.com

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

Tel: (852) 2721 1211   Fax: (852) 2739 4546  E-mail: hongkong@interconti.com.

Visit our website at www.hongkong-ic.intercontinental.com / www.intercontinental.com

www.facebook.com/intercontinentalHK /

www.twitter.com/InterConHK. / www.weibo.com/interconhk

Click here for a selection of images of our Chinese New Year Puddings.

Click here for a selection of high resolution Chinese New Year food, restaurant and fireworks images.

For a full range of InterContinental Hong Kong images, please visit www.flickr.com/photos/InterContinentalHongKong

Click here for a short video of the Fireworks Display on VictoriaHarbour as seen from InterContinental Hong Kong's stunning new Lobby Lounge.

For further press information, please contact:

Carole L Klein

Director of PR & Communications

InterContinental Hong Kong                              

Tel : (852) 2313 2335 /  Fax : (852) 2721 5964                 

E-mail: carole.klein@ihg.com