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Spring Is In The Air At Fast-Growing Bird Kingdom Group

April 6, 2021 Dining No Comments Email Email

Bird Kingdom Group is celebrating the joys of spring with a host of great value promotions and delightful surprises at our family of eight local restaurants, together with the debut of ANNEX, the new hotpot specialist alongside Chinese fine dining room MAN HING at GREATER CHINA CLUB at D2 Place One, Lai Chi Kok.

Welcome spring with an ever-expanding choice of authentic Japanese, Spanish, Chinese and traditional Hong Kong cuisines also at RUSTICO and UMAI at D2 Place One in Lai Chi Kok, SUSHI HAKUCHO and KIDO in Minden Avenue, Tsim Sha Tsui, RAMEN CUBISM, Central and PEONY GARDEN in West Kowloon Cultural District.

ANNEX DEBUT FOR PREMIUM HOTPOT AT GREATER CHINA CLUB

Annex proudly introduces a brand new hotpot specialty restaurant at Greater China Club.

The sister to Chinese fine dining restaurant Man Hing is also helmed by Executive Chef Chan Wai Teng, signaling a premium experience of Hong Kong’s favourite comfort food tradition.  Artisanal hotpots with prized international ingredients and signature exemplary service are a cut above the familiar – with pricing for all occasions.

Especially to celebrate the opening, Deluxe Assorted Dried Seafood Soup is priced HK$1,688, originally priced HK$3,288, showcasing a wide range of premium seafood such as abalone, fish maw and sea cucumber.  The range of rich handcrafted, hearty broths extends to Thick Chicken with Fish Maw Broth (HK$288), Pork Bone & Shark Bone (HK$268) and Angus Beef Soup with Satay (HK$268) to Castrodia and Big Fish Head Soup (HK$288), Sichuan Hot Spice Broth (HK$248), Mushroom and Crodyceps Flower Broth (HK$268) and Chinese Medicine Broth (HK$248).

For grander celebrations, a la carte options range from Bead Curd Skin (HK$48) to beloved local cuts including Beef Blade (HK$148), Marrow (HK$108), Brisket (HK$168), and Fresh Chicken (HK$148), marinated in famous traditional Chinese yellow wine Hua Diao.

Another specialty celebrating the opening is whole Canadian Geoduck Clam priced just HK$588.  Premium seafood selections also include Australian Abalone (market price), Alaskan Crab (market price), Spotted Garoupa (HK$580), Fillet of Giant Garoupa (HK$148), Scottish Razor Clam (HK$88), Japanese Dried Scallop (HK$98), Taishan Oysters (HK$148) and Australian Lobster (market price).

Greater China Club is located at Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2743-8055.  For more information, please visit www.greaterchinaclub.com/; or Facebook : www.facebook.com/greaterchinaclubhk/ / Instagram : www.instagram.com/greaterchinaclub/.

GASTRONOMIC SPRING DELIGHTS AT GREATER CHINA CLUB’S REFINED DINING ROOM MAN HING

True to his seasonal gastronomic tradition, Executive Chef Tang has curated a truly masterful flower-themed ‘Spring Menu’ at Greater China Club’s Chinese fine dining room Man Hing.

More than 15 new specialties also keep good health in mind – infused with time-honoured ingredients like osmanthus and chrysanthemum to detoxify and boost immune systems.

As ever, immaculate artistic presentation is as breathtaking as the subtlety of flavours on these culinary works of art.

While every dish is a star, Chicken Tofu Pudding with Seeds of Heaven (HK$118) is a melt-in-your-mouth masterclass interpretation of legendary ‘Sichuan Chicken Tofu Pudding’.  Among other extraordinary highlights are Roasted Chinese Ham with French Rose Honey (HK$138), Deep-fried Crispy Fish Maw with Saffron Sauce (HK$238), Marinated Fresh Chinese Yam with Butterfly Pea & Blueberries (HK$158), Sakura-flavoured Smoked Silky Fowl Egg (HK$78) and Roasted Boneless Duck Feet Wrapped with BBQ Pork, Chicken Liver, Chinese Ham and Taro (HK$88).

Seductive appetisers and desserts ranging from Shrimp Dumpling with Sea Conch and Jasmine Flower (HK$88) and chrysanthemum-shaped Deep-fried Shrimp Spring Rolls (HK$52) to Double-boiled Hokkaido Milk Pudding with Snow Swallow and Osmanthus (HK$42).

Greater China Club is located at Unit A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2743-8055.  For more information, please visit www.greaterchinaclub.com/, or www.facebook.com/greaterchinaclubhk/; www.instagram.com/greaterchinaclub/.

BEERTIFUL ‘KUSHIKATSU’ SKEWERS & BEER PAIRING NEW AT UMAI

Beer with ‘kushikatsu’ is a quintessential Japanese experience, deep rooted in a ‘nomikai’ drinking party and ‘kampai’ (cheers) culture!

In line with the fun tradition, deep-fried ‘kushikatsu’ skewers that include seasonal vegetables and fruits are new on the menu along with hand-picked craft beers at playful Japanese-style ‘after work’ izakaya bistro UMAI.  Launching on 9 April, choices designed by guest chef Kimura Junichiro, Head Chef of popular sister restaurant KIDO, include Giant 30cm Tiger Prawn Katsu (HK$288), Tokyo Bay Abalone Kushiage (HK$78), Hokkaido Snow Crab Leg Tempura (HK$58), Shrimp and Bitter Melon Roll Kushiage (HK$48), Kibinago Hiraki Kushiage (HK$68), Kinboshi Saga Pork Katsu (HK$168), and Hokkaido Yongen Pork Katsu (HK$238).

To celebrate the lively ‘nomikai’ and ‘kampai’ tradition, UMAI has handpicked the very best of Japan’s craft beer artisan brews, each with unique aroma and flavour, from internationally-renowned Coedo to iconic Yebisu, with brewing heritage dating back 130 years, award-winning SaitamaBeniakaKyaraMarihanaRuriShikkokuaShiro and Hitachino Nest Beer.

UMAI is located at G02 G/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2743-8011 or (852) 2743-8266.  For more information, please visit : www.umai.com.hk; www.facebook.com/umai.hk or www.instagram.com/umai.hk.

SUSHI HAKUCHO’S CELEBRATES GRAND OPENING WITH HAPPY HOUR SPECIAL OFFER!

Cosy ‘omakase’ hideaway Sushi Hakucho presents a joyous ‘happy hour’ lunchtime and ‘after work’ special offer celebrating its grand opening at Minden Avenue, Tsim Sha Tsui.

Bird Kingdom Group’s newest member is offering second dining companions a 50% discount from 12 noon – 1 p.m. and 5:30 p.m. – 7:30 p.m. on lunch sets and ‘chef’s choice’ omakase orders.

Chef Harada Mokoto also introduces new seasonal spring specialties fresh from his home on Japan’s southernmost island of Kyushu –  including Kumamoto Tako (Octopus), Rock OysterMurasaki Uni and Iidako, along with Ainame from Fukuoka and Katsuo from Shinkoku.

In accordance with omakase tradition, menus are ‘chef’s choice’ according to finest available ingredients, with three exquisite lunch selections priced HK$488, HK$768 and HK$1,298, and three omakase dinner showcases priced from HK$980 to HK$1,580.

 Sushi Hakucho is located at G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2109-1155; or visit www.facebook.com/sushihakuchohk/ or www.instagram.com/sushihakuchohk/.

SIZZLING NEW ‘CHARCOAL GRILL MENU’ AT KIDO

Gather for a sizzling new ‘Charcoal Grill Menu’ at Fukuoka-style ‘hakata-ku’ skewer bar KIDO – one of the few restaurants in Hong Kong allowed the unique aromas and smoked perfection of a charcoal grill, over odourless high carbon ‘binchotan’ charcoal made from Japanese oak, prized by chefs worldwide.

The convivial Japanese comfort food café in Minden Avenue, Tsim Sha Tsui has nine new specialties by Executive Chef Kimura Junichiro on the menu – headlined by two prized signatures, Korean Style Wagyu Beef Tataki (HK$188) and Miyazaki Style Chargrilled Amatake Chicken (HK$178).

Seafood options include Grilled Crab Shell Stuffed with Miso Crab & Cheese (HK$148), Sizzling Seafood and Japanese Yam Teppanyaki (HK$148), Hiroshima Oyster Ajillo with Spring Onion and Garlic (HK$138), Char-grilled Japanese Eel with Kapayaki Sauce (HK$268) and Grilled Japanese Eel Tataki (HK$268).

New vegetarian specialties feature Grilled Bamboo Shoot with Soy Sauce (HK$78) and Char-grilled Miyazaki Sadowara Eggplant (HK$108).

KIDO is located at G12, Harbour Pinnacle, No.8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2104-6855; or visit www.facebook.com/kido.hkg/ or www.instagram.com/kido.hk/.

CORIANDER SEASON AT RAMEN CUBISM

RAMEN CUBISM in Central celebrates the floral aroma and tart flavour of fashionable coriander with the launch of ‘Coriander Ramen Collection’.

Acclaimed ramen master Chef Hayashi Takao presents two new specialties celebrating the increasingly popular spice known also as Chinese parsley.

Kagoshima A4 Wagyu Beef & Coriander Ramen (HK$198) in premium soya-flavored clear broth unusually combines melt-in-your-mouth wagyu in ramen.  Osaka-style ramen Coriander & Fresh Tomato Soup (HK$118) is a favourite from the chef’s home town, and Slow-cooked Pork Belly & Coriander Ramen (HK$108) is in premium soya flavoured clear broth.

RAMEN CUBISM is located at Basement, Yuen Yick Building, 27-29 Wellington Street, Central, Hong Kong; for enquiries or reservations, please or call (852) 2399-0811; or visit www.facebook.com/ramencubismhk/ or www.instagram.com/ramencubism/.

PEONY GARDEN REIMAGINES CORIANDER IN QUINTESSENTIAL HONG KONG COMFORT FOOD STYLE

Peony Garden reimagines coriander in quintessential Hong Kong comfort food style at West Kowloon Cultural District – along with a new menu of nostalgic local desserts.

The healthy, zesty, aromatic spice is refreshing seasonal specialties from Stir-fried Rice with Minced Beef and Coriander (HK$118) and Steamed Radish Stuffed with Beef Brisket and Coriander Balls (HK$198) to Coriander Shrimp Toast (HK$88).  Coriander Scrambled Eggs & Smoked Salmon Sandwich (HK$48) is usually served on white bread, but a special offer for the first 20 customers on Saturdays and Sundays upgrades the special to house-made coriander bread.

Peony Garden also pays a nostalgic tribute to Hong Kong desserts from the good old days.  Take a trip down memory lane for beloved favourites including Black Sesame Pudding (HK$32), Sang Ji Sheng Sweet Soup with Egg (HK$32) and Ginger Milk Curd (HK$38).

Peony Garden is located at Unit 2-3, G/F, Xiqu Centre, 88 Austin Road West, West Kowloon Cultural District, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2320-7455; or visit www.facebook.com/peonygarden.hk/ or www.instagram.com/peonygarden.hk/.

DRY-AGED INTENSITY AT RUSTICO

Rustic Spanish tapas and wine bar Rustico presents a “Dry Aged Promotion” of intensely flavoured steaks, poultry, pork and lamb cured according to the Catalan-style curing tradition of Barcelona.

Find out what makes traditional air-drying from one of the world’s most celebrated food capitals so special with Spanish Chef Carlos Salvador Asensio’s exquisite specialties.

As well as more familiar dry-aged U.S. Prime Rib Eye (HK$658) and Prime Striploin (HK$368), discover esteemed rarities of dry-aged French poultry – Quail (HK$248), Royal Pigeon (HK$398) and prestigious Challandais Duck (HK$398), a free-range icon of the nation’s gastronomy.

Dry-aged Pork Tomahawk (HK$248) and French Lamb Saddle (HK$508) complete this remarkable showcase of natural, time-honoured curing for intense flavour at D2 Place One in Lai Chi Kok.

Rustico also continues a Happy Hour promotion, with ‘buy one get one free’ sangria, beer, white and red wine from 5 p.m. to 7 p.m. daily.

Rustico is located on G01, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong; for enquiries or reservations, please call (852) 2743-4511.  For more information, please visit www.rustico.com.hk/; or www.facebook.com/rustico.hk/ or www.instagram.com/rustico.hk/.

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