This holiday season, InterContinental Hong Kong is planning a programme of festive dining showcasing the hotel’s views of the Hong Kong skyline and award-winning cuisine and service.The Lobby Lounge festive season Afternoon Tea SetThe Festive Tea Set by the hotel’s Executive Pastry Chef Cyril Dupuis will feature:
A Christmas ball made of caramel, chocolate or coffee
A vanilla or blueberry log
A chestnut or rum custard ski éclair
A taro or coconut pearl macaroon
A pistachio, cardamon or passion-fruit tree
A basket of ginger bread and traditional scones
Mini ice-cream cones
HK$608 for 2 persons: Monday-Friday, excluding Public HolidaysHK$628 for 2 persons: Saturday and SundayHK$648 for 2 persons, December 24-27Holiday ‘Cooking with the Culinary Stars’ classesGuests can master holiday dishes with Michelin star chefs in December.NOBU: Executive Chef Sean Mell shares recipes for dishes with Wagyu Beef. Learn to make Wagyu Sushi, Wagyu Gyoza (Dumplings) and Wagyu Steak with a selection of Nobu sauces, on Saturday, 28 November and Saturday 5 December.SPOON by Alain Ducasse: Executive Chef Stéphane Gortina shares his recipes including Broccoli-Scallop-Caviar Composition and Poached Bresse Hen Chicken with “Albufera” Sauce on Saturday, 12 December.SPOON by Alain Ducasse: Pastry Chef Olivier Lannes teaches guests how to make desserts including Christmas Logs, Christmas Mendiants and Preserved Kumquat on Saturday, 19 December.All classes are 10:30am to 2:30pm and include a 3-course menu, followed by lunch with wine for HK$1,888 per person + 10% service charge.Children’s Christmas Choir in the Lobby LoungeOn the evenings of 20, 24 and 25 December, guests can enjoy Christmas carols performed by school choirs in the Lobby Lounge. Festive cocktails will be available throughout December.
This holiday season, InterContinental Hong Kong is planning a programme of festive dining showcasing the hotel’s views of the Hong Kong skyline and award-winning cuisine and service.The Lobby Lounge festive season Afternoon Tea SetThe Festive Tea Set by the hotel’s Executive Pastry Chef Cyril Dupuis will feature:
