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CÉ LA VI Hong Kong Launches Brand New Modern Asian Lunch Menu Created By Executive Chef, Chet Adkins

October 19, 2015 Dining No Comments Email Email

4CÉ LA VI Hong Kong, located atop California Tower in the heart of Lan Kwai Fong,is proud to announce the launch of its new lunchtime menu, specially crafted and created by CÉ LA VI’s Executive Chef, Chet Adkins.

Starting from October 21st and priced between HKD$118 – $358, the new menu will serve healthy and hearty adaptations of CÉ LA VI’s signature Modern Asian cuisine including new items such as Rice Bowl Sets, Bento Sets, Salads and dessert options.

Inspired by traditional Japanese lunches, each rice bowl is served with only the freshest sashimi selected by Chef Chet and shipped in from Japan six days a week. Rice Bowl options on the new menu will include choices such as the Sashimi Chirashi consisting of tuna, yellowtail, snapper and salmon, the Sashimi Chirashi Deluxe consisting of tuna, yellowtail, snapper, salmon and sea urchin and ikura, the Unagi & Egg set including traditional freshwater eel and eggs and the Kakuni & Egg set consisting ofbraised pork simmered in soy sauce and dashi served alongside an onsen egg.


The Pork Cutlet Bento Set offers a more filling meal to lunch diners at CÉ LA VI

Bento Sets on the lunch menu are more filling options, to keep diners satisfied for the rest of the day. Different offerings created by Chef Chet include the Pork Belly Skewer Set consisting of grilled pork belly served with mustard and pineapples;the Chicken Negi Set, which includes chicken served with Japanese preserved vegetables and housemade yakitori sauce,thePork Cutlet Set, along with house made bulldog sauce, theGrilled Salmon Set served with premium Japanese rice and the Sashimi Set,consisting of tuna, yellowtail, snapper and salmon.

For those looking for a lighter lunch option, Chef Chet has also created a choice of three healthy Asian style salads including the Chicken Salad consisting of grilled chicken tossed with green apples and a goma ponzu dressing; Tiger Prawn Salad,inspired by Chef Chet’s time in Mexico consisting of maitake mushroom and water chestnuts with a jalapeño dressing and theGreen Salad,including perfectly ripe cherry tomatoes and green salad leaves tossed in a charred onion sesame dressing.


A modern take on the traditional favourite, Grilled Salmon Bento Set at CÉ LA VI Hong Kong

For an extra HK$58 diners can also add a dessert including The Ultimate Chocolate Pudding, consisting of crispy chocolate pearls and raspberry gel and Mixed Berries, served along with the sorbet of the day.

Every dish created by Chef Chet at CÉ LA VI has quality and freshness in mind. Throughout the year Chef Chet incorporates seasonal ingredients, including produce shipped in from any and every corner of the world, such as tuna air-flown from Boston, crab from the waters of Alaska and fresh cuts sourced from Hokkaido.

Executive Chef Chet Adkins states: “I am thrilled to have been given the opportunity to experiment and create new signature dishes for CÉ LA VI’s lunchtime menu. With busy executives in mind I wanted to create something that could be served quickly whilst also adhering to CÉ LA VI’s values of providing the best quality and freshest ingredients from around the world.”

Chef Chet continues: The new lunchtime menu aims to provide a completely new daytime dining experience at CÉ LA VI, allowing diners the chance to experience great food, great service and exceptional views of Hong Kong by day”

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Executive Chef, Chef Chet Adkins is combining ingredients and bringing unique flavours to Hong Kong

CÉ LA VI Hong Kong’s new lunchtime menu is now open for reservations. For more information please visit

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