July 2019
Volume 20, Issue 3
Newsletter of School of Hotel & Tourism Management
The Hong Kong Polytechnic University
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Mövenpick® Sweet Paradise Afternoon Tea at GREEN

GREEN and Mövenpick® Ice Cream welcome the warmer weather with the freshness of the Swiss Alps through a summer edition afternoon tea adventure.

Get ready for an ice cream overload, with unlimited scoops of Mövenpick® Ice Cream's latest delectable flavours including Cookies & Caramel, Black Forest Cake and Lemon Pie. The chocolate-coated ice cream treats shaped like delicate summer fruits, beautifully designed Cookie & Caramel Potted Plant Desserts and freshly baked Traditional British and Chocolate Scones promise far too much bliss to miss.

Reservations or enquires: 3400 1300/book.restaurant@hotel-icon.com

Details are available here.
New Set Lunch at GREEN

GREEN's dining scene is ever-changing, and diners can now look forward to our newly curated two- and three-course menus with seasonal ingredients bursting with flavour. From fresh seafood and gourmet main course selections to vegetarian options and burgers, there is something for everyone. And it doesn't stop at the savoury dishes: the menus also include a decadent dessert for those with a sweet tooth.

Reservations and enquires: 3400 1300/book.restaurant@hotel-icon.com

Details are available here.
Boston Lobster Four-Course Menu at GREEN

Taste the fresh, meaty, succulent Boston lobsters this summer at GREEN.

Featured in GREEN's all new four-course set dinner with a free flow of sparkling wine, white wine and red wine, the prized shellfish will be prepared in a variety of ways. Begin the evening with either a Lobster Mango Kale Salad or a Duck Liver Terrine with Lobster, followed by a Lobster Wonton Miso Soup or Lobster Bisque.

For the main course, the choices are simply sumptuous. Select either a Grilled or Poached Lobster, paired with a fine cut of Sirloin or Lamb Rack or Salmon, and end on a sweet note with the cake slice of the day.

Reservations and enquires: 3400 1300/book.restaurant@hotel-icon.com

Details are available here.
New Dim Sum Specials at Above & Beyond

Enjoy breath-taking views of Victoria Harbour while savouring our new dim sum offerings. Highlights include the steamed lobster dumplings with salmon roe, steamed pork dumplings with soft-boiled quail egg, deep-fried shrimp paste roll with truffle sauce, deep-fried scallop puffs with lily bulb in lobster broth and baked crab meat pie with wild mushrooms.

Dim sum is one of the most popular and best known forms of Cantonese cuisine. Offering a wide variety of dim sum, the menu at Above & Beyond caters to every palate and occasion.

Reservations or enquires: 3400 1318/book.restaurant@hotel-icon.com

Details are available here.
French Sturia Caviar and Maison Mumm RSRV Pairing Menu at Above & Beyond

A truly unique and unforgettable experience awaits you at Above & Beyond where the exclusive Maison Mumm RSRV range and France's flagship, leading caviar brand, Sturia, join hands in July and August to develop a mouth-watering Cantonese pairing menu.

Executive Chef Chi Ki Wong is excited to provide Hong Kong diners with a medley of unique dishes which balance the rich flavours of France's top Sturia caviar and the limited Maison Mumm RSRV range. Pairing highlights include the Wok-fried Scrambled Egg White with Caviar and Crab Meat dish paired with the RSRV Blanc de Blancs 2012 due to its mineral notes, purity, elegance and light body, balancing the texture of the dish. Meanwhile, the RSRV Cuvee 4.5, a unique blend of five of Maison Mumm's Grand Cru terroirs, is paired with a Braised Garoupa Roll with Caviar and Winter Melon in Pumpkin Broth dish due to its power, structure, freshness and generous aromas, enhancing fish flavours.

Reservations or enquires: 3400 1318/book.restaurant@hotel-icon.com

Details are available here.
Royal Ruby Mango and Bird's Nest Afternoon Tea at The Market

The Market presents a range of alluring desserts specially crafted with fresh royal ruby mangoes from Thailand and the finest bird's nests from Lo Hong Ka to tantalise every guest's sweet tooth.

Highlights include mango lollipop with bird's nest, vanilla mango pudding with bird's nest, crunchy mango mousse cake with bird's nest, coconut mango agar agar with bird's nest and clear mango jelly in a glass with bird's nest. The royal ruby mango and bird's nest desserts are exclusively available at The Market on a rotational basis during Weekend Afternoon Tea from June to August.

Reservations and enquires: 3400 1388/book.restaurant@hotel-icon.com

Details are available here.
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