just-so-peachy.

  Yashuko is set to the beat of live performances from internationally renowned DJs. The launch party was kept alive through to the early hours with a set from Dubai based French DJ Adrien Callier, with revellers indulging in servings from the Yashuko brunch menu which combines much-loved signature dishes along with some new additions. Highlights from the menu include Fried Softshell Crab with Wasabi Mayonnaise, Tuna Tartare with Miso Wasabi and Lotus Crisps, Seasonal Vegetables Tempura, Hokkaido Scallops with Ume Butter and Mentaiko, Spicy Fried Tofu, Avocado and Japanese Herbs and Sliced Yellowtail, Green Chili Relish, Ponzu and Pickled Garlic.

What you will have for Night Brunch: The Menu

yashoku

free-flow served between 8:30pm and 11:00pm

sake, seasonal infused sochu and beers 500 per person champagne, sake, seasonal infused sochu and beers 650 per person food, champagne, sake, seasonal infused sochu and beers 880 per person the chosen package is applicable for the whole table

to start

white miso soup with spring onions steamed edamame with sea salt (v) takoyaki with octopus, ginger, tenkasu (live station)

small dishes and snacks

fried softshell crab with wasabi mayonnaise italian tomato, ginger dressing, mizuna (v) tuna tartare with miso wasabi and lotus crisps crispy fried squid, green chili and lime spicy fried tofu, avocado and japanese herbs (v) chicken karaage with takana mayonnaise pork and foie gras gyoza with apple cider wafu seared salmon with lime shiso soy sliced yellowtail, green chili relish, ponzu and pickled garlic steamed spinach with sesame sauce (v) seasonal vegetable tempura homemade pickled vegetables (v)

sashimi / nigiri sushi

chef’s seasonal selection

maki rolls

softshell crab, chili mayonnaise, cucumber and tobiko

california, with crab meat, avocado and tobiko

salmon and avocado, tenkasu and kizami wasabi zuma kappa maki with cucumber and avocado (v) vegetarian with shiso, cucumber, red onion and carrot (v)

robata grill

angus beef with soy, garlic, ginger and chili grilled sweetcorn with lime and shiso butter (v) chicken wings with sea salt and lime yakitori skewer with baby leek maitake mushroom with sudachi lime (v) hokkaido scallops with ume butter and mentaiko teriyaki salmon fillet with sliced pickled cucumber sweet potato with teriyaki glaze and sesame (v) shiitake mushrooms with garlic ponzu butter (v)

additional signature dishes (each 150) miso marinated black cod wrapped in hoba leaf spicy beef tenderloin with sesame, red chili and sweet soy jumbo tiger prawn with yuzu pepper

dessert

fresh fruits and dessert skewers

*all dishes are designed to be shared any beverage not listed above will be added to your bill all prices are in hong kong dollars and subject to a 10% service charge for information on any allergen and dietary requirements please ask your waiter for assistance*

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  ZUMA Restaurant (Level 5) Brunch Saturday & Sunday: 11.00 – 15.00

Lunch

Monday – Friday: 12.00 – 14.30

Dinner

Monday – Sunday: 18.30 – 23.00

ZUMA Lounge and Bar (Level 6)

Monday – Wednesday: 12.00 – 01.30 Thursday & Friday: 12.00 – 02.00 Saturday: 17.00 – 02.00 Yashoku:

Saturday’s 8.30pm – 11.00pm

ZUMA Contact Details: Address: Landmark Level 5 & 6 15 Queen’s Road Central Hong Kong Telephone: +852 3657 6388 Email: [email protected] Website: http://www.zumarestaurant.com

  Those familiar with the McSorley’s brand will know the traditional pub menu offers an extensive selection of hearty items. Appetizers include ‘Curry Chips’ – fries that have been triple-cooked and topped off with Indian Masala Gravy, or the lighter ‘Artichoke & Spinach Dip’ served with Grilled Garlic Naan, in addition to several other soup, salad and snack options. Those in need of a good fry up in Central may opt for ‘McSorley’s All-Day-Breakfast’ – a classic weekend favourite of 2 farm eggs of any style, Cumberland sausages, bacon, confit-portobello, baked beans, grilled loaf bread, and of course, black pudding.

In addition to the already solid selection of Pub-grub, diners may opt for an entirely separate Indian menu which comprises over 10 different curries, including the ‘Signature Chicken Tikka Misala’, the ‘Lamb Rogan Josh’, or the ‘Vegetarian Aloo Gobi’. From chicken, lamb, seafood to vegetable, diners will be spoilt for choice with the assorted combinations. Other signatures include McSorley’s twist on the ‘Samosas’ – fried pastry stuffed with your choice of vegetable or keema lamb served with homemade tamarind and mint sauce, or the classic Garlic Naan and Basmati Rice.

No pub is complete without its bountiful selection of beverages – which McSorley’s Ale House certainly has no shortage of. Except for all those drinks that you’d be expecting from an Irish pub, one of the most unique and impressive aspects is their entirely separate and dedicated Whiskey and Whisky encyclopaedia-like menu – boasting an extraordinary and neat 40+ selection which have carefully been selected by their certified female whisky ambassador, Jessica Kwok.

  McSorley’s Ale House (Soho) is now open for late lunch, dinner and drinks daily.

For reservations please contact:

McSorley’s Ale House (Soho) | G/F, 46 Staunton Street, Soho, Central, Hong Kong T: (852) 2385 5515 | Website: http://www.mcsorleys.com.hk

Opening Hours:

Mon-Fri: 3pm-12am Sat, Sun & PH: 11am-1am

Availability: Date: 5th-23rd April Time: 12pm-2:30pm (weekdays and Saturday) & 11:30am-2:45pm(Sun)

The Discover Thai Taste Buffet is available exclusively at Yamm from 5th – 23rd April showcasing a large amount of authentic Thai cuisines lead by Yamm’s Thai Sou Chef — Danita Sriswan. I am so glad to be part of the opening and be able to try out some of their dishes there ( as they’re too many, I wouldn’t be able to try each of the dishes.)

Here are some of the food that I’ve tried and love:

And their Thai style soup noodle is SO AUTHENTIC, it was exactly the taste I’ve had when I was in Bangkok months ago, and it’s a must try! They portion is not that big, it stuck to the original size when I know in Thailand, it is never overwhelmed and I am sure you’d still have enough space in your stomach for other deliciousnesses!

Here is it! Remember to pick your choice your noodle (the thicker one I prefer!) and you can request for spicy / non-spicy soup base + add your own herbs and seasoning at the counter. For me, of course, it was extra spicy!

Except for these Thai delicacies I’ve shown above, here is one more happy news I am telling you here:

From the 5th-8th April, you all foodies can indulge yourself in FOUR fragrant dishes cooked by the Head Chef at BAAN — Chef Chaiyita, including Massaman Curry, 5 Spices Egg & Pork Belly, Jasmine Fired Rice with Seafood Tom Yum, and Minced Dry Aged Beed Salad.

Pricing:

Mon – Fri: HK$308 (Adult) / HK$178 (Child) Sat: HK$368 (ADuit) / HK$248 (Child) Sun: HK$438* (Adult) / HK$288 (Child) * With free-flowing sparkling wine

Prices are all subjected to a 10% service charge. Child price is 3-11 years old inclusive.

Online Booking: http://www.themirahotel.com Booking Enquiries: 2315 5111 or [email protected] Whatsapp Bookings: 9049 7122

Location: Yamm, G/F, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui

$388 Free Flow Brunch? The Return of GREEN EGG WEEKEND BBQ – Beef & Liberty

It is almost summer and what is even better? A summer with lots of nice food and gigs on the rooftops. The much-loved hamburger brand — Beef & Liberty has brought back their super popular demanded Big Green Egg Rooftop BBQ from 4th March (every weekend) from noon – 3pm.

This time they’re bringing it back with an improved menu by Group Head Chef Marcus Chant and his right-hand man of Beef &…