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Festive Season Originality & Christmas Creativity at Glittering ‘Gold by Harlan Goldstein’

October 18, 2013 Lifestyle No Comments Email Email

Michelin star Gold by Harlan Goldstein in Central is presenting a glittering blend of honest festive fare, unconventional modern gastronomy and sparkling originality on its Christmas Eve and New Year’s Eve dinner menus.


Celebrity chef Goldstein advises that early reservations are ‘absolutely essential’ at Lan Kwai Fong’s pre-eminent ‘place to see and be seen’. Booking is also open for the restaurant’s private dining room for 8, complete with its own terrace, known as one of Hong Kong’s most exclusive dining rooms.

Gold’s festive menus feature typically impeccable quality, preparation and presentation, without being over distracted by modern gastronomic flamboyances. Chef Goldstein also scores top marks for originality, shunning traditional roast turkey for a prized favourite in France, free-range castrated cockerel!

Gold’s Christmas Eve Dinner, priced HK$980, welcomes guests with Christmas cracker amuse bouche of Heirloom tomato tartare, caviar and smoked melting egg yolk and appetiser of crispy salted cod fritter, served with beetroot, orange, black olive tapenade and mustard cress.

Fresh, hand-crafted Tagliolini pasta follows with a true Mediterranean relish of Spanish blue shrimp, garlic, chili and shavedBottarga di Muggine salted and sun-dried mullet roe.


Main course plays Gold’s trump card for originality. Not roast turkey, but much rarer and infinitely more organic French Christmas Capon, the castrated rooster prized for succulence that cuts with a fork when slow-cooked, which is served with traditional sausage stuffing, cranberry and natural jus.

An alternative main course is “Melt in Your Mouth” Wagyu Beef Cheek, served with crispy potatoes, honey Balsamic-glazed Brussels sprouts and spiced red wine reduction.

For dessert, Gold goes ‘Christmassy creative’ with a playful gesture at modern gastronomy creating  a picture of festivity – red fruit gel, ginger panna cotta, Hokkaido milk mousse and passion fruit “snow”. The fascinating feast is completed with Christmas cookies and Graffeo’s Famous Coffee or Cha.

New Year’s Eve Dinner, priced HK$1,380, is deliberately lighter in nature, leaning a little more towards Spanish Mediterranean, to avoid celebrating a long night ahead on a stuffed stomach. But it is no less vibrant.

Amuse bouche of the very best Iberico Bellota 5J Ham on croquette with mustard aioli starts the fiesta, followed by a decadent appetiser of sushi-style Spanish blue-fin tuna and foie gras, with beetroot, black ink crumbs and baby cress salad.

Wild mushroom consommé with fresh porcini and black truffle gnocchi is an earthy introduction to Spinosini pasta & jumbo red prawn, dressed with the time-honoured simplicity of vine-ripened cherry tomatoes, fresh basil and a pinch of chili.


Following the pasta dish, seared black cod with squid, Chorizo, fava beans, sweet onion jam and ginger carrot bubbles gives the impression of Chef Goldstein on a gastro-adventure to Barcelona.

Then he returns safely to his New York roots with the final main course crescendo, slow-cooked U.S. Prime Beef Fillet, served with white parsnip, spinach and spiced red wine reduction.

‘Harlan’s Innovative Dessert’ completes the feast to start the New Year in style, with Graffeo’s Famous Coffee or Cha.

From 19 to 23 December, Gold is also presenting a festive lunch menu for office, friends and family weekday celebrations ahead of Christmas, priced HK$328. Celebratory brunches of signature dishes are additionally served on Christmas Eve, Christmas Day and Boxing Day, priced HK$428, and on New Year’s Eve, priced HK$328.  The restaurant is closed on New Year’s Day, re-opening onJanuary 2.

Gold by Harlan Goldstein is located at Level 2, LKF Tower, 33 Wyndham Street, Central, Hong Kong.  For reservations, please call (852) 2869-9986 or visit

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