As the mercury drops in Hong Kong, we are ready to satisfy winter comfort food cravings with the return of PLATED, a series of early-week menus served at your favourite dining rooms, offering unbeatable value on Monday and Tuesday evenings. With the holidays approaching, PLATED ensures a season of good eating ahead, showcasing the ingenuity of the talented chefs and encouraging experimentation in the kitchen.
Brighten up the start of the week with the season’s finest produce showcased in exclusive off-menu dishes, offered at a select rotation of restaurants at the start of each season. PLATED winter series officially kicks off on 28 November, with irresistible menus to delight diners at Grand Majestic Sichuan, Osteria Marzia and La Vache!.
Firecracker Dreams at Grand Majestic Sichuan
Chef Theign Phan keeps the flames firing on all cylinders at Grand Majestic Sichuan with spicy new additions to ramp up winter festivities. A flavour-packed menu is sure to have your taste buds tingling, humming with the fragrant spices of Sichuan and incorporating a variety of seasonal ingredients to take diners’ palates on a journey across the gastronomic regions of China.
Teng Jiao Yu, line-caught grouper offers a mouth-watering variation on traditional ‘Shui Zhu Yu’, the sea of red-hot chillies replaced with green Sichuan peppercorns and chillies, served with steamed rice to temper the heat. In the next course, Chef Theign evokes the sights and sounds of steam rising into the wintry night air, with Fen Zheng Niu Rou, a steamed rice flour-coated beef and Japanese pumpkin wrapped in lotus leaf, the parcel releasing its savoury aromas at the table. For a dose of greens, the winter favourite Chao Dou Miao, pea shoots are wok-fried simply with garlic to cut through the spice. Other signature dishes include the ever-popular Bang Bang Ji, and Gui Hua Bing Fen, osmanthus ice jelly with candied berries to reset the palate. Add on a glass of Champagne or rosé to complement the complex spices of Sichuan.
588 per guest plus ten per cent service charge | Reserve here.
Una Notte Invernale In Costiera at Osteria Marzia
During the winter months, the Italian spirit of indulgence is amplified across the country, with comfort fare reining from the coastal cities to the major capitals. For PLATED, Chef Luca Marinelli whisks guests away to a tranquil winter’s day along the dazzling blue coastline, shining a spotlight on light seasonal produce such as citrus, cuttlefish, broccoli – ingredients used widely in traditional Italian dishes throughout the winter months.
The early-week feast opens with a palate-cleanser of Capesante, plump Hokkaido scallops grilled until just translucent and drizzled with a bright citrus dressing, with dry capers and clementine adding a pop of fruitiness and acidity. Next, guests can choose from a selection of pastas: in the Fusilli e Calamarata, a combination of squid and toothsome pasta evokes the flavours of the sea, elevated with a squeeze of juicy Sorrento lemons. Or opt for the Spaghetti, with Bronte pistachios and Sicilian anchovies placing diners squarely on the Mediterranean coast. Upgrade to the Linguine with Boston lobster, tossed with plenty of basil. The Pescato del Giorno, or catch of the day, is perfect for sharing – available in a variety of preparations – followed by house-made nougat ice cream to cap off the tantalising coastal feast. A trip to Italy during any season is not complete without a couple glasses of vino. Add on a bottle of wine hand selected by our sommeliers for the full experience.
488 per guest plus ten per cent service charge | Reserve here.
Betsy’s Sweet Winter at La Vache!
Rounding out the PLATED winter series, La Vache! presents “Betsy’s Sweet Winter”, where the quintessential steak-frites experience is elevated with a glorious dessert inspired by a winter wonderland. Tuck into La Vache!’s house Green Salad with Walnuts toss in a zesty vinaigrette, followed by a 10oz USDA Prime Entrecôte Steak, served to your preferred temperature with a mountain of unlimited golden Frites to pair – and make sure you save room for dessert.
Created by our pastry queen, Chef Karys Plaxe, an exclusive PLATED confection embodies the celebratory spirit of the season: a Dark Chocolate Financier with Caramel Whipped Cream for added indulgence. Accompanied with all the bells and whistles, including an adornment of gold chocolate stars, this show-stopping confection is destined to be the belle of the dining room, satisfying sweet tooths and evoking the quaint patisseries of Paris. The combination of chocolate and caramel is rich and decadent, best washed down with a glass of La Vache! House Red to toast the festive season.
398 per guest plus ten per cent service charge | Reserve here.
The PLATED Winter series is available from 28 November to 7 February 2023, on Mondays and Tuesdays at Grand Majestic Sichuan, Osteria Marzia and La Vache!.
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