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New World Millennium Hong Kong Hotel Presents Exciting New Menus, Premium Ingredients and Dining Promotions

February 15, 2019 Dining No Comments Email Email

New World Millennium Hong Kong Hotel launches a line-up of exciting new food promotions at Café East, La Table French Brasserie and Sagano, to delight diners’ discerning palates.

Double the Flavour Excitement at Café East
Embark on a culinary tour of Japan and Korea with authentic delights now on offer at Café East dinner buffets from now to 31 March 2019. Intensely spicy and flavourful Korean dishes are balanced by the delicate tastes of Japanese specials. Highlights include Korean Chilli Noodles, Ahi Tuna Tartare, Spicy Seafood Rice Cake, Seafood and Chive Pancake, Sukiyaki, Clams with Sake, Sakura Raindrop Cake and more.

The dinner buffet is available every night from 6:30 to 9:30 p.m, and is priced at HKD598 per adult and HKD378 per child (Monday to Thursday); HKD668 per adult and HKD438 per child (Friday to Sunday and public holidays). Members of Epicure, the hotel’s dining membership programme, can enjoy an exclusive 25% discount; black-out dates apply. Children’s prices apply to youngsters aged 3 to 11 years old.

In addition to this time-limited buffet promotion, Executive Chef Frank Pollak, who joined the hotel last June, has introduced new international favourites and local specialities to Café East. Guests can enjoy an upgraded selection of gourmet treats, served on rotation basis, including Seafood on Ice with Lobster, Snow Crab Leg, Mussels and more; Teppanyaki Wagyu Beef; King Prawn; Lamb Chop; Salmon; Whole Roast Suckling Pig and not-to-be-missed Peking Duck and Soufflé Pancakes made à la minute.

Gems of the Sea at La Table French Brasserie
Definitive indulgence awaits at La Table French Brasserie as Chef Joe launches a new à la carte and a four-course set menu featuring fine Scottish salmon and some of the world’s best caviar. The à la carte menu includes dishes such as Victoria Island Scottish Smoked Salmon, Victoria Island Scottish Balik-Style Smoked Salmon Fillet, Loch Fyne Scottish Gin-Infused Smoked Salmon, all served with pea purée, micro greens and marsh samphire.

Other dishes include Oscietra Royale Caviar (Uruguay), as well as Classic Siberian Caviar (Italy) paired with buckwheat blinis, chopped egg, chives and sour cream, priced from HKD168 per dish.

The four-course Degustation Menu features Victoria Island Scottish Balik-Style Smoked Salmon Fillet served with Oscietra Royale Caviar (Uruguay), Pea Purée, Micro Greens and Marsh Samphire; Seared Hokkaido Scallop with Mont St’ Michel Bay Blue Mussel-Basil Sauce, Ikura and Japanese Cucumber Salad; French Cod Fillet and Siberian Caviar (Italy) with Slow-cooked Egg, Crushed Potatoes, Spinach, and Champagne Crème Sauce; and Rose-Strawberry Mousse with Passionfruit Caviar and Chocolate Tuile. The menu is priced at HKD1,098 per person.

Guests can also enhance the dining experience with Moutard Père et Fils Champ Persin Brut Blanc de Blanc N.V. champagne to top off the luxurious repast.

The Degustation Menu is available for dinner between Monday and Saturday, except public holidays, from now to 30 March 2019.

A Taste of Freshness at Sagano
In the month of February, Sagano presents the Hokkaido Seafood Set Lunch and Dinner, showcasing jet-fresh seafood imported from Hokkaido in Japan.

Hokkaido is the northernmost island of Japan, renowned for high quality seafood. Japanese Chef Masahiko Noka offers a series of seafood dishes prepared in various styles designed to showcase the freshness of the ingredients.

The set lunch starts with refreshing Scallop and Sweet Shrimp Sashimi, followed by Zuwai crab specialities, including Grilled Zuwai Crabmeat with Crab Miso Paste, and Zuwai Crabmeat and Vegetable Tempura. The set lunch also comes with Salmon, Sea Urchin and Salmon Roe on Rice; Miso Soup; and dessert. The set lunch is priced at HK560 per person.

The set dinner highlights crabs from Hokkaido where guests can savour three different types of crabs in one night. Priced at HKD1,890 per person, the eight-course menu includes Angler Fish Liver and Silver Cod Roe in Vinegar Sauce; Steamed Hairy Crab with Salt; Fatty Tuna, Flounder and Striped Jack Sashimi; Zuwai Crabmeat Tempura; Taraba Crab Hotpot; Salmon, Sea Urchin and Salmon Roe on Rice; Red Miso Soup; and Strawberries with White Wine Jelly.

All prices are subject to 10% service charge. For reservations, please call 2313 4222 or book online at

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