Untitled - Dining Concepts

MACAU
An Introduction to Dining Concepts
1
Mission Statement & Operating Philosophy
2
Company Objectives
3
Marketing & Frequent Diner Program
4
Business Model & Financial Standing
5
Our Team
6
Global Hotelware
11
Our Partners
13
Our Restaurant
25
An Introduction
to Dining Concepts
D
INING CONCEPTS is an exciting, progressive
organization specializing in the development of high
quality, fine dining experiences throughout Hong Kong
and the region and with diversified businesses associated with
the hospitality industry.
Included within the portfolio of businesses is:
• Dining Concepts, the restaurant division
• Cuisine Courier, Hong Kong largest restaurant food delivery service
• Waiters on Wheels, favourite restaurant deliveries in
Hong Kong
• Global HotelWare, suppliers of quality tabletop, restaurant and bar products
Founded and driven by prominent restaurant entrepreneur
Sandeep Sekhri, the group was established in 2002 and now
operates twenty-four top quality, high performance restaurants
with exciting additional projects under development, in addition
to the associated businesses within the portfolio.
Dining Concepts own and operate our own restaurants and
partner with chefs to facilitate the development of their brands.
Since its inception, Dining Concepts has developed and managed
some of Hong Kong’s most successful dining outlets and is now
firmly established as a leader within the hospitality arena.
1
MISSION STATEMENT
To exceed customer expectations in relation to quality dining
experiences in the areas of cuisine, service and ambience while
strengthening the growth and viability of all segments of the
company for the long term benefit of employees, customers,
shareholders, partners and suppliers.
Operating Philosophy
The philosophy of Dining Concepts is to efficiently produce
high quality cuisine, in interactive kitchen environments where
possible, with ingredients that are at all times fresh local produce
or where required, the best available imported products.
The predominant themes of commitment are:
• To conceive, create and maintain products and services of genuine quality
• To offer our products and services at a value-for-money
price point
• To motivate and support members of our team at all levels
• To continuously grow
• To inspire our partner chefs
2
Company Objectives
The company objective is to establish superior dining facilities
in prime locations that offer high quality dining experiences
in a friendly relaxed environment at an affordable price that
represents excellent value for money. Total customer satisfaction
is our aim.
At the same time, any developments must contribute to the
overall profitability of the company.
To achieve these objectives, significant research is undertaken,
chefs are recruited from the international market, staff is trained
to a high level and ingredients and produce are sourced from the
best available locations.
Similar standards are also demanded to ensure customer
satisfaction within our subsidiary companies.
3
Marketing
Effective marketing is an essential ingredient to our success
and is of high importance in all aspects of our operation. These
activities include advertising, public relations, e-marketing,
social media, newsletters, regular media releases, co-operative
marketing programs and our own Frequent Diner program.
Industry research is of paramount importance in maintaining
our marketing and development activities in line with the latest
global trends.
Frequent Diner
Program
Launched in 2005, the Dining Concepts Frequent Diner
program has proved an enormous success and offers diners
loyal to the group’s restaurants, exciting rewards on a range of
spend levels. With a minimum redemption spend, members
are rewarded with complimentary dining vouchers at any of the
group’s restaurants or can accumulate points to claim higher
rewards including classic glassware, escape weekends, beauty
treatments, shopping vouchers, holidays and fully catered
restaurant and home dining packages.
The Frequent Diner program is our way of saying ‘thank you’ to
our diners and presenting them with special bonus rewards.
4
Business Model
The important aspect of our business model is defining our
product, awareness of our customer base, creating customer
satisfaction, encouraging and developing customer loyalty
through our loyalty program, customer comment and feedback,
implementing effective promotion and marketing activities,
consistent training implementation and professional practices
and procedure.
Financial Standing
The company has enjoyed successful profitability to date and
has a sound financial base with annual turnover growing at a
significant rate in excess of 20% per year. This solid financial
base and our consolidated income, has enabled the group
to continue to move forward with expansion and further
development and as a result, is in a position to fund any future
operations, expansion or franchise development through its
internal financial resources.
5
Our Team
Sandeep Sekhri
Managing Director
Managing Director and founder of Dining Concepts, Sandeep
Sekhri has established himself as a leader within the Hong Kong
hospitality industry since arriving in Hong Kong in 1990.
Following many years experience in India’s leading hotels,
Sandeep embarked on a career of 12 years of executive
experience with a prominent hospitality group within Hong
Kong. He then made the move to establish his own company
in 2002 and has overseen the growth and diversification of the
organization since its inception.
With the introduction of Bombay Dreams Indian Cuisine into
Central in December 2002, Sandeep launched the company and
has guided it from strength to strength and now heads the group
as Managing Director.
The opening in March 2013 of Mayta Peruvian Kitchen & Pisco Bar
in Central, marked the launch of the company’s 22nd restaurant.
The introduction of partnerships with celebrity international
chefs, including Sergi Arola, Mario Batali, Joe Bastianich, Laurent
Tourondel, Michael White, Jaime Pesaque, David Laris and Greg
Malouf, has served to further Sandeep’s reputation of bringing quality
cuisine with superior service to the Hong Kong dining landscape.
Under Sandeep’s development and guidance, Dining Concepts is
now recognized as Hong Kong’s pre-eminent hospitality group. As
the face and Managing Director of the company, Sandeep is regularly
approached by media for industry comment, direction and quotes.
7
Sandip Gupta
Garry Bissett
Also a member of the founding team, Sandip arrived in
Hong Kong from India in 1995 and is Director of Operations
overseeing the successful operation and performance of all
restaurants.
With a background of more than 35 years in hospitality, marketing
and public relations, Garry is well established in the busy Hong Kong
marketing arena. His role of Director of Marketing has established a
significant profile and reputation for the company and its restaurants
as well as developing business partnerships and opportunities.
Commencing his career in the tourism and hospitality industry in
Melbourne Australia, he then moved to the American hotel group,
Choice Hotels International, in the capacity of General Manager
Marketing & Sales for the group’s 400 hotels in Australia. In 1999,
he was transferred to Hong Kong to launch and market the major
Choice Hotel brands into the Asian market from Japan to India.
Director of Operations
Director of Marketing
Upon completing his studies in Hotel Management at the
Indian Institute of Advanced Management he continued his
studies at the highly recognised Goenka College of Commerce
and Business Administration before developing his career with
the prestigious Taj and Hyatt Hotel groups in India.
As a founding member of the group, Sandip’s contributions have
been instrumental in the success and expansion of the company.
Sandip’s role is responsible for maintaining the profitable
operations, purchasing, servicing, training, standards and
daily operations of each restaurant.
From a small beginning the marketing functions for the group
have developed significantly with 22 restaurants and now
includes a marketing operation that covers the company’s
in-house architectural restaurant design team, a graphic
design department developing all company collateral, web
site development and maintenance, events team, public
relations section, the companies Frequent Diner Club,
central reservations activity and associated marketing and
administrative functions.
Sandip has a 5 star hotel background along with his degree
in Hotel Management.
8
Anita Lopez
Kamal Sachar
Design Director
Director of Finance and
Administration
A graduate from Pontificia Universidad Catolica in
Santiago, Chile with a degree in Architecture, Anita moved
into urban planning during which time she obtained her
Masters in this field. On arriving in Hong Kong, Anita
joined one of Hong Kong’s most respected design houses,
Zanghellini Holt for a period of 4 years in which time
she was consistently involved with Dining Concepts’
developments.
Another founding member of the company, Kamal has a
financial background of 20 years within the hospitality industry
and continues to be responsible for the company accounting
and financial operations since its inception.
The finance department oversees, the financial control of
income and expenditure for each of the individual restaurants
and associated businesses.
Now joining Dining Concepts, Anita leads the architecture
and design team in all aspects of restaurant design,
maintenance and re-development for the group.
Kamal is, in addition to finance, responsible for the
administration of the company and oversees all administrative
operations at the company’s head office including the
administrative establishment and launching of each new
restaurant.
In addition, the company continues to work with some of
the most creative international design houses including New
York based AvroKO and award winning Concrete Design in
The Netherlands.
His responsibilities encompass all financial, administrative and
human resources activities.
9
IGNACIO ELIZONDO
Taran Chadha
A native of Argentina, Ignacio completed three years of culinary
training at Bue Trainers College in Buenos Aries. He began his
career in Buenos Aires and with a passion to develop his culinary
skills, headed for California then to New York City where he
continued his profession under the guidance of French chef
Daniel Boulud, chef-owner of award winning and Michelin star
restaurants and considered one of America’s leading culinary
authorities.
Taran, a talented and experienced young chef, has been
appointed as an Corporate Chef within the Dining Concepts
group.
CORPORATE CHEF
CORPORATE CHEF
Born in Hong Kong, Taran started his career as a chef from
very basic kitchen positions. Following studies in New York,
Taran became inspired by the quality, style and celebrity
status of New York chefs and decided on a culinary career.
Taran returned to Hong Kong, moved through the ranks of
a number of Hong Kong’s leading restaurants, then joined
the Dining Concepts team, becoming head chef at Prime
Steak House | Wine Bar. With further progress he now has a
team of chefs ranging through a portfolio of different cuisines
reporting to him.
Ignacio returned to his roots in Buenos Aires for 4 years at the
Gioia Restaurant in the Park Hyatt before heading north again,
this time to Chicago at the prestigious Takashi French Japanese
restaurant then to Hong Kong to launch Tango Argentinian
Steak House.
Ignacio, with his flair and passion for Latin cuisine, now as
Corporate Chef, leads a team of exceptional chefs at Tango,
Mayta, Manzo and Vi Cool and shares his South American
roots and experiences with them.
10
GLOBAL HOTELWARE
Established in September 2002, Global Hotelware Limited has developed a
great reputation as a provider of the finest quality products for restaurants,
hotels, clubs, casinos, catering and retail outlets.
Headed by Umesh Bhasin and his team, the operation has, from small
beginnings, displayed incredible growth in recent years and is now recognized as
a prominent player within the hospitality supply field.
Among the high quality products are Zwiesel Kristallglas glassware, Christofle
silverware, Villeroy & Boch dinnerware, Revol oven to table porcelain,
Sant’Andrea and Oneida tableware, Emile Henry culinary pottery, 100%
Chef Smart presentation tools, Makrey Indian copperware, KSI lamps,
Novox hospitality furnture, Venus and Sunev tableware accessories, M-Style
contemporary Japanese stoneware, Smart Candle flameless candles, Global
Chef kitchen uniforms, Tiger Glass buffet concept glassware, Lodge CastIron, APS tableware, Brabantia – bins / iron board / scale, Strahl Polycarbonate
glassware and De Buyer Pans and Zassenhaus Peppermills range – a collection
of the finest brands in their respective fields.
UMESH BHASIN
Director of SALES
A native of Delhi, India, Umesh completed his
hospitality training in Delhi in 1991 and joined the
prestigious Taj Hotel group. Following a 3 year term
with Taj he moved to Hong Kong in 1994 joining a
prominent hotel supply organisation.
Global Hotelware’s recognition has crossed the borders of Hong Kong and
Macau and in recent years has been a supplier to various hotel chains around
the Asia Pacific region. Among the preferred supplier list of major hotel chains
are The Venetian, Lisboa, Galaxy, Melco, Wynn, MGM, Langham, Starwood,
Mardarin, Peninsula, Marriott, Hyatt, Shangri-La, Intercontinental, Accor,
Four Seasons and Conrad.
After 8 years experience in the hospitality product
supply business, Umesh launched the Global
HotelWare company with a small range of products
which, through consistent growth and reputable
performance levels, has now expanded to around 30
product lines.
Having an extensive and prominent brand and product profile, international
background and expertise in sourcing and procurement, Global Hotelware
attracts industry individuals who require efficient and professional services.
www.globalhotelware.com
Umesh and his team have developed a significant
reputation within this field and he and Global
Hotelware are featured performers at most major
trade exhibitions. Global in now a market leader in
table top supplies in Hong Kong & Macau.
umesh@globalhotelware.com
11
BRAND PROFILE
12
Our PARTNERS
Mario Batali
Critically acclaimed chef, restaurateur, award-winning author
and television personality, Mario is now one of the most
recognised and respected chefs working today. With his business
partner, Joe Bastianich, Mario has created an uber-successful and
award-winning restaurant and culinary empire in New York, Los
Angeles, Las Vegas and Singapore and has launched his initial
foray into Hong Kong with the opening of LUPA in March
2012. Celebrated for his excellence in Italian Cuisine, Mario
has introduced a sensational new level of Italian dining to the
restaurant landscape and diners in Central, Hong Kong.
14
Joe Bastianich
Beginning with almost Dickensian roots, working in his parents’
Felice and Lidia’s Italian restaurant in Queens, washing dishes,
cleaning the sidewalk, and touring the jungle-like meat markets
of the Bronx, Joe Bastianich’s life charts a culinary adventure
that ends with this nice Italian boy becoming one of America’s
premier restaurateurs. Along with partners Lidia Bastianich
and Mario Batali, Joe operates three wineries in Italy, as well as
twenty two successful restaurants worldwide including Babbo
and Del Posto in NYC, Carnevino in Las Vegas, and the famed
Pizzeria Mozza and Osteria Mozza of Los Angles and Singapore.
In the summer of 2010, the trio joined forces with Italian retail
pioneer Oscar Farinetti to bring Eataly, the largest artisanal food
and wine market in the world, to New York.
15
LAURENT TOURONDEL
Honored by Bon Appetit as Restaurateur of the year in 2007
and by Food & Wine as a Best New Chef in 1997, Chef Laurent
Tourondel also has received an array of “Best of…” awards from
publications that include Esquire, Travel & Leisure, Saveur,
Wine Spectator and The New York Times in the US.
Tourondel has changed the approach of fine dining by creating
accessible menus prepared with the finest ingredients and
presented in a casual, comfortable dining environment. He
adheres to his belief that ingredients should be stellar, food
simply prepared and service kind and efficient, elements that
have made the BLT name what it is today.
Laurent Tourondel is the author of cookbooks: Go Fish (Wiley
’04) and Bistro Laurent Tourondel, New American Bistro
Cooking (Wiley, ’07).
16
MICHAEL WHITE
New York celebrity chef Michael White, recognised as the
“King of Italian Cooking in New York”, launched Al Molo
Ristorante Italiano in Hong Kong on the waterfront at Ocean
Terminal, in May 2011.
With multi-Michelin stars and nominated in the 2011 James
Beard Awards for ‘Best Chef, New York City’, Michael White is
renowned for four of the Big Apple’s hottest restaurants.
His flagship Manhattan seafood mecca Marea has been voted
‘Best New Restaurant in America’. Osteria Morini is a tribute
to the Emilia-Romagna region of Italy, Fifth Avenue venture Ai
Fiori specialises in Italian-Mediterranean coastal cuisine and the
most recent opening, Nicoletta.
Chef Michael White’s New York styled Italian cuisine, coupled
with the spectacular waterfront setting of Al Molo, overlooking
Hong Kong Island and Victoria Harbour, offers the perfect
setting for casual dining, intimate dinners, private parties,
weddings, product launches or special large events.
17
Gordan Ramsay
Scottish by birth, Gordon Ramsay was brought up in Stratfordupon-Avon, England. Following college to complete a course in
hotel management, his dedication and natural talent led him to
train with some of the world’s leading chefs, such as Albert Roux
and Marco Pierre White in London, and Guy Savoy and Joël
Robuchon in France.
Now internationally renowned, Gordon has opened a string of
successful restaurants across the globe, from Italy to the United
States and holds seven Michelin stars.
Gordon has also become a star of the small screen both in the
UK and internationally, with UK shows such as GORDON
BEHIND BARS, ULTIMATE COOKERY COURSE,
GORDON’S GREAT ESCAPES and GORDON RAMSAY:
SHARK BAIT, as well as four top-rated FOX shows that
air in more than 200 countries worldwide: KITCHEN
NIGHTMARES, HELL’S KITCHEN, MASTERCHEF US and
HOTEL HELL. He is also a published author of a number of
books, many of which have become bestsellers around the world,
most notably his autobiography, Roasting in Hell’s Kitchen.
18
Richard sandoval
Richard Sandoval Restaurants (RSR) is a leading restaurant group
founded by Mexican-born chef/restaurateur Richard Sandoval
and based in New York City. Known for offering guests an
unparalleled culinary experience, this internationally recognized
contemporary Latin restaurant group successfully owns and
operates more than 40 restaurant concepts around the globe.
Spanning from California to New York, Colorado to Florida,
Nevada to Virginia and Arizona to Washington, D.C. — as
well as from Dubai to Mexico, Qatar to Serbia and Hong Kong
— Chef Sandoval’s “made from scratch” approach and passion
for introducing Latin cuisine to the world continues to inspire
him. His passion is to combine authentic Latin ingredients with
international flavors and inventive techniques to create one-ofa-kind concepts and cuisines that include modern and coastal
Mexican, Latin-Asian, Peruvian and Pan-Latin. Most recently,
RSR unveiled The Commissary Latin Kitchen by Chef Richard
Sandoval, a food court-style concept located on the ground floor
of the Downtown Grand Hotel in Las Vegas. In 2014, RSR will
open its first restaurant concept in Chicago. For a complete list
of RSR restaurants, menus or for more information, please visit
www.richardsandoval.com.
19
Giancarlo perbellini
Chef Giancarlo Perbellini comes from a family of successful
pastry-makers. His family started to make a name for themselves
in 1890 and is today recognised as one of the best Italian
confectioners. Giancarlo was born in Italian Bovolone in the
Province of Verona in 1964. He soon discovered that his true
passion was not to run a pastry factory and simply take over his
father’s business, no, it was in the world of gastronomy he truly
found the inspiration and excitement which has taken him all
the way to the top of today’s Italian culinary world.
“We all have memories of tastes and smells that take us back in
time to when we were kids and we delighted our senses with dishes
prepared by our mother, grandmother or other women of that time.
My intention is to make my customers feel the same emotions, even
with modern techniques and approaches. It’s a challenge that only the
passion for my work can stimulate.
When I know my guests have enjoyed their meal, I get a great feeling
of satisfaction. I’m often most inspired by criticism. It might be
disheartening, but it fires me up as well and helps me raise my game.
In fact it’s helped me create some of my best ever dishes!”
In 2010 Perbellini was appointed president of the Italian
committee for the “Bocuse d’Or” competition. His drive and
passion for cooking continue to inspire him.
20
WILL MEYRICK
Will Meyrick is a kitchen maverick.
Not afraid to head into unchartered territory and learn on the
fly as he goes, Will’s career has led him from London to Sydney
and then extensively through South East Asia. After successful
periods with two of Sydney’s leading restaurants (Longrain and
Jimmy Liks) Will was wooed back to Asia by some interesting
opportunities, that let to stints in Bali, Thailand and Hong
Kong.
It was the small island of Bali in Indonesia that claimed Will’s
heart and he chose to settle there. Fast-forward to 2014, and he’s
a household name across the country and without a doubt, one
of the most respected maestros of the South East Asian scene.
Will continues to explore the culinary landscape of Asia, taking
inspiration from the unique food culture of each destination.
You’ll find him at street stalls, in neighbourhood kitchens and
backyards, at markets, getting off the beaten track to get to the
heart of the dishes that move and shake him, tracking down the
original recipes that are handed down through generations.
21
David Laris
David Laris, an Australian with Greek heritage, celebrated chef,
entrepreneur, designer and creator of numerous award-winning
food and beverage concepts, is the creative talent behind the
BellBrook bistro oz by Laris.
Born in Sydney Australia of Greek heritage, David spent much
of his childhood in Greece and grew up with a wonderful
appreciation of Mediterranean food and lifestyle.
David became well known in London where he earned Terrence
Conran’s flagship restaurant Mezzo countless accolades for
innovative and exciting dining. Noted especially for his talent
for mixing fresh ideas and classic dishes, he elevated Mezzo to
world-renowned status through his diverse culinary approach.
Then, based in Shanghai and following the success of his
landmark namesake restaurant, Laris at Three on the Bund, his
career ultimately evolved into the realm of Chef-RestaurateurEntrepreneur. In 2008 he founded ‘david laris creates’, bringing
together a team of experienced individuals who share the same
passion for creating and executing innovative concepts.
And so to Hong Kong, David brings these unique talents to
Dining Concepts, expressing his creative style at the BellBrook
bistro oz by Laris.
22
Greg Malouf
Greg Malouf, arguably Australia’s most illustrious international
chef, is the consultant partner chef at Olive Greek & Middle
Eastern in Soho, Central, Hong Kong.
Chef Greg is an Australian of Lebanese descent who has drawn
on his classical cooking training, his international experiences
and his Lebanese heritage, to create a style of cooking that has
become world renowned.
At his Melbourne restaurant “Mo Mo”, Malouf celebrated the
entire diversity of Middle Eastern cuisine and enriched it with
modern techniques. In doing so, he makes an exact distinction
between the various Middle Eastern cuisines and sends his guests
on a culinary journey through the Middle East: through the spicier
foods of North Africa, the milder dishes of Lebanon and
Syria, and the aromatic cuisine of Turkey and the Gulf States.
A winner of numerous industry awards, including a Michelin
Star during his recent stint at Petersham Nurseries Café at
Richmond, London, Greg Malouf, the founder of Australia’s
Modern Middle Eastern cooking, continues his association with
the development of Olive in Hong Kong.
23
Jaime Pesaque
Chef Jaime’s childhood love of preparing meals alongside
Epifania, his family’s household cook, lead to a deeper interest
in cooking and as a teen, Pesaque took weekly classes with a
visiting French chef at a local culinary school. By 17, Pesaque
had mastered traditional Peruvian seafood preparations – think
ceviches and tiraditos – thanks to a summer spent working at a
seafood restaurant in Lima.
While still in his teens, he enrolled at The Cordon Bleu and after
advanced studies at the Italian Culinary Institute for Foreigners,
Chef Pesaque pursued a variety of restaurant internships that
gave him a strong background in modern cooking techniques and
a deeper appreciation for Peruvian cuisine’s global influences.
His desire to learn led him to his internship at El Celler De Can
Rocca, a 3 Michelin Star restaurant in Spain. His passion for
Peruvian cuisine has inspired him to found a rapidly growing
global restaurant empire – Nuna in Uruguay, Suviche in Miami,
two restaurants in Peru and now Mayta in Hong Kong – all
with the mission to represent the gastronomy of his country. “I
believe in Peruvian food,” explains Chef Pesaque. “And I want to
share my love of this extraordinary cuisine with the world.”
In addition to his culinary skills, Jaime’s family operate a Pisco
brand named ‘1615’ which provided him with an upbringing in
the field of the famed Peruvian Pisco drink, now a feature at the
Pisco Bar at Mayta in Hong Kong.
Chef Jaime considers himself an ambassador for his country with
a goal to globalize Peruvian cuisine.
24
Our RESTAURANTS
B
READ STREET KITCHEN & BAR – Gordon Ramsay
brings his exciting restaurant and bar creation to
Hong Kong with the launch of his popular London
dining establishment. Needing little introduction, the worldrenowned chef, Gordon Ramsay, is certain to create excitement
among Hong Kong’s discerning diners.
The restaurant will serve a British European menu, featuring
dishes from its London counterpart using specially imported
British artisanal products with local influences from the very
best ingredients from Australasia.
The bar will ensure that the venue is a lively district hangout
that combines the classics with some fun, innovative cocktails,
as well as a large collection of world wines. In the heart of Lan
Kwai Fong, this will be a place for people across all hours.
Offering all day dining, Bread Street Kitchen will be a bustling,
large and breathtaking space. A stunning mix of vintage and
modern brought together by an ever-changing menu.
Mezzanine Level, LKF Hotel, 33 Wyndham Street, Central, Hong Kong
2230 1800
Dining 110 guest; Cocktail 200 guest
Audio Equipment Available
26
G
aucho – London’s award-winning Argentine
restaurant opens its first outpost in Asia in Hong
Kong. Located in the heart od the busy commercial
centre on Queen’s Road Central, Gaucho, famous for its
sumptuous steaks and mouth-watering ceviches, adds
a touch of Argentine culinary and cultural passion to
Hong Kong’s dining scene. Gaucho offers award-winning
Argentine Ceviches, traditional Empanadas and renowned
Steak cuts from the finest free-range Argentine Angus beef,
together with a world famous wine cellar boasting premium
Argentine Wines.
Open daily, lunch and dinner, brunch on Saturday, Sunday
and public holidays.
5/F, LHT Tower, 31 Queens Road, Central, Hong Kong
2386 8090
October 2014
Dining 120 guest; Cocktail 300 guest
Audio Equipment Available
27
T
ORO Steak House & Gastro Bar – Celebrity Chef
Richard Sandoval brings to Hong Kong his eclectic
Pan Latin cuisine to Toro Steak House. Located on
the Garden Rooftop, Civic Square at Elements, Toro offers two
distinctive dining styles, the elegant steak house upstairs and the
casual gastro bar with its al fresco section, downstairs. An array of
the finest cuts of steaks together with pork, veal, lamb and chicken
sizzle from the grill while for non meat eaters, a great selection
of ocean fresh seafood and vegetable dishes are featured on the
menu. The gastro bar highlights a selection of Latin-style small
plates to share and enjoy together with an array of Latin influenced
cocktails. Lunch and dinner daily, weekend brunch.
Shop R008, 3/F, Rooftop Garden, Civic Square, Elements,
1 Austin Road West, Kowloon
2696 9608
March 2014
Dining Upper 80 guest, Lower 30 guest; Cocktail 200 guest
Weekend Brunch: Sat, Sun & PH 12:00 - 17:00
Gastro Bar Happy Hour: Mon - Sun 17:30 - 20:30
Audio Equipment Available
28
L
A LOCANDA by Giancarlo Perbellini – Acclaimed
Italian chef Giancarlo Perbellini introduces an authentic
journey into the tastes of traditional Italian cuisine with
the introduction of La Locanda to the Hong Kong dining scene.
From classic home style Italian dishes to pastas and risottos,
super salads and mouthwatering Italian desserts the menu is
designed to thrill diners when at the restaurant. All superbly
matched with wine from the finest Italian and international
vineyards, the dining experience at La Locanda is one to be
savoured for a long time. Lunch and dinner daily, weekend
brunch.
Shop 402, Ocean Centre, Harbour City, Tsim Sha Tsui
2785 9600
March 2014
Dining 120 guest; Cocktail 200 guest
Audio and Visual Equipment Available
29
M
AMA SAN by Will Meyrick – With his Scottish
heritage, an Australian accent and an Indonesian home,
Will Meyrick isn’t easily categorized. Often described
as Western on the outside and Asian on the inside, Will’s passion
for the cuisine culture and culinary heritage of this fascinatingly
diverse part of the world, is what really defines him and sets him
apart as a chef and restaurateur.
This award winning chef and restaurateur now brings his incredible
talent to Mama San in Hong Kong. Lavishing a collection of Asian
flavours on his menu, Will continues to delight diners with an
amazing collection of dishes from the South East Asian region.
Mama San incorporates an atmosphere of exotic Balinese décor,
superb dining and great bar for relaxation. Lunch and dinner daily.
1/F, 46 Wyndham Street, Central, Hong Kong
2881 8901
April 2014
Dining 80 guest; Cocktail 140 guest
Audio and Visual Equipment Available
30
T
HE BELLBROOK BISTRO OZ BY LARIS –
Australian Chef David Laris, introduces the BellBrook –
a unique Australian dining experience. Cool, crisp and
casual is the style, homemade, un-fussed, flavorful and fun is the
food! Daily blackboard specials created to tantalize and surprise
the palate, flared together by multi-cultural influences stemming
from David Laris’ Australian origins and the village of BellBrook,
the restaurant is filled with a relaxed vibe and a contagious
energy for foodies, friends and functions looking for a new no
fuss dining experience. Great lunches, weekend brunch, happy
hour, dinner with friends, events or functions and for those who
like to linger, late night supper club until the small hours on
Thursday, Friday and Saturday nights. Lunch and dinner daily.
2/F, 77 Wyndham Street, Central, Hong Kong
2530 1600
October 2013
Dining 80 guest; Cocktail 140 guest
Audio and Visual Equipment Available
31
L
UPA, BY MARIO BATALI – a stunning Italian
restaurant in the heart of Central, introduces cuisine
from internationally famed New York celebrity chef,
Mario Batali. Lupa provides classic Italian dining in exquisite
surroundings and in addition. The sensational open terrace,
La Terrazza, ideal for large corporate events, business dining,
product launches or intimate dining in the private dining room,
Lupa brings innovate cuisine matched with a stunning collection
of Italian wines to the Central dining scene. Lunch and dinner
daily with “Jazz on the Terrace” Sunday brunch.
The menu showcases the chef’s culinary skills with sophisticated
interpretation on LUPA New York Classics.
3/F, LHT Tower, 31 Queens Road, Central, Hong Kong
2796 6500
March 2012
Dining room 130 guests; Al Fresco 80 guests, La Terrazza
Cocktails – Indoor 200 guests, Terrace 250 guests, Exclusive 450 guests
Sunday Brunch Buffet: 12:00 - 15:00
Audio Equipment Available
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L
A TERRAZZA – Like an oasis in the heart of Central, La
Terrazza has an atmosphere that rivals any secret garden!
Decorated with lush foliage and a mosaic waterfall, it is
one of the most striking al fresco venues Hong Kong has to offer,
making it a picture-perfect choice for high-end parties, product
launches, wedding receptions and private events, or a quiet drink –
al fresco style.
La Terrazza presents a unique selection of cuisine on its
menu including the late-night dinner menu, available from
10.00 PM to 1.00 AM, designed for those who like to party
late into the night.
The central island bar features as the focal point on the
terrace, concocting an array of Hong Kong’s most exotic
cocktails, an exceptional selection of handpicked Italian
wines representing all regions of Italy and many boutique
wineries. A collection of favourite beers is available on tap or
by the bottle.
3/F, LHT Tower, 31 Queen’s Road Central, Hong Kong
2796 6500
October 2013
Dining 80 guest; Cocktail 250 guest
Audio and Visual Equipment Available
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A
L MOLO RISTORANTE ITALIANO with its
stunning New York design overlooking the spectacular
harbour and city environs, launches the exquisite
skills of New York celebrity chef, Michael White to Hong
Kong diners. Presenting an eclectic array of fine Italian cuisine,
Al Molo presents a unique dining experience, New York style.
Classic Italian cuisine, home made pasta together with a stunning
open fired pizza oven are among the features of the restaurant.
Exquisite desserts and a superb selection of Italian and world
wines, many available by the glass, compliment the menu. Al
Fresco dining with spectaular harbour views all day long.
Shop G63, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Kowloon
2730 7900
May 2011
Dining 160 guest; Cocktail 300~600 guest
Weekend Brunch Buffet: Sat, Sun & PH 12:00 - 16:00
Audio and Visual Equipment Available
34
B
LT STEAK – opened in New York City in 2004 as a
revolutionary modern American Steakhouse by celebrity
chef, Laurent Tourondel and is now in Hong Kong. An
extensive range of the best prime steaks available from US and
Australia are complemented by an array of custom designed
entrees, appetizers, salads, poultry, fish and shellfish, all with
classic vegetable side dishes. Desserts of American classics
and French specialties are a feature. BLT Steak offers endless
beverage options as well, including a creative selection of wines,
many available by the glass. Perfect for weddings, parties and
private events, BLT Steak offers al fresco dining with amazing
harbour views.
Shop G62, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Kowloon
2730 3508
January 2009
Dining 135 guest; Cocktail 250 guest
Weekend Brunch Buffet: Sat, Sun & PH 12:00 - 16:00
Audio Equipment Available
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CALIFORNIA VINTAGE – This wine bar and restaurant
introduces authentic tastes of California wines and features a
rotating selection that is produced by family-owned wineries
Unique in concept and decor, California Vintage engages
both wine connoisseurs and casual enthusiasts through an
interactive, user-friendly. and tech-enhanced environment.
Complementing the wine selection is a signature menu
developed in collaboration with our corporate chef. The
seasonally changing selection of fresh, wine-inspired
California cuisine is prepared using genuine, Californiasourced ingredients. The information-loaded iPad menu and
wine list assists customers in making selections, with details
available on all wine and food on offer. Centrally located on
Wyndham Street, Central, California Vintage is perfect for
lunch, business dinners or value packed dining with family
or friends. Lunch and dinner daily.
G/F, 77 Wyndham Street, Central, Hong Kong
2525 9808
January 2011
Dining 30 guest; Cocktail 40 guest
36
M
AYTA PERUVIAN KITCHEN & PISCO BAR –
A stylish take on traditional Peruvian cocktails
and cuisine, Mayta’s menu is crafted by Chef Jaime
Pesaque, long-time innovator and champion of elevated Latin
American dining. A selection of small and large plates showcases
the Peruvian palate while encouraging guests to share and linger
in the sensual Latin setting. The Mayta experience revolves
around a central Ceviche Bar, offering fresh seafood spiked
with indigenous spices and ingredients. In addition, the menu
features other classic Peruvian cuisine including a selection of
Anticuchos (skewers), Appetizers, Mains and an exotic Dessert
selection, all presented in a traditional sharing style. Add to that
a Pisco Bar, pouring select labels alongside many house-infused
varieties of the fiery liqueur. Located in the heart of Lan Kwai
Fong, Central, Mayta presents inspired Peruvian cuisine on a
contemporary environment. Lunch and dinner daily.
3/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central, Hong Kong
2790 0928
March 2011
Dining 80 guest; Cocktail 120 guest
Audio Equipment Available
37
M
ANZO ITALIAN STEAK HOUSE – located at
Hong Kong’s most dynamic shopping and dining
destination, Times Square in Causeway Bay, Manzo
offers a new concept in steak house dining with the introduction
of exclusively grown red and black angus beef. In addition, a
selection of USDA prime and Australian wagyu is featured.
Superb antipasto presentation, homemade pasta and a special
‘butcher’s selection’ also feature on the menu with delectable
Italian desserts and a comprehensive collection of Italy’s finest
wines. Lunch includes a limited buffet and is a feature at Manzo.
Shop 1104, 11/F, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong
2735 3980
June 2011
Dining 120 guest; Cocktail 180 guest
Audio Equipment Available
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T
ANGO, ARGENTINIAN STEAK HOUSE – mingle
with the flavours and culture of Argentina……Tango is
a steak house in the Argentinian tradition, seductive,
rustic, elegant. Tango is the place to enjoy superior cuts of
prime Argentine beef lovingly prepared by our South American
chef over the open fired Parilla. Sizzling seafood, pasta and
indulgent desserts are complimented with an impressive array
of Argentinian, Spanish and South American wines and classic
cocktails, Buenos Aires style.
1/F, 77 Wyndham Street, Central, Hong Kong
2525 5808
November 2010
Dining 80 guest; Cocktail 120 guest
Audio Equipment Available
39
B
ISTECCA, ITALIAN STEAK HOUSE – a new
concept in fine dining Italian style. With rustic themes
of Tuscany, Bistecca brings a touch of Italy to the
heart of Lan Kwai Fong. Sizzling steaks, fresh pasta, wonderful
antipasto and desserts, all with an Italian influence is what
Bistecca is about. Supported by a stunning array of Italian wines,
Bistecca introduces superb dining with a provincial Italian touch.
2/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central, Hong Kong
2525 1308
September 2009
Dining 85 guest; Cocktail 120 guest
Audio Equipment Available
40
B
OMBAY DREAMS, INDIAN CUISINE – an
institution in Hong Kong for the finest Indian fare,
Bombay Dreams in Central has won accolades from
guests with a discerning taste for traditional Indian cuisine.
Created by renowned Indian chefs direct from their home
country, Bombay Dreams presents authentic Indian cuisine in
a style that has established it as truly fine dining – Indian style!
Exotic desserts are a feature. A superb buffet, loaded with Indian
delights, represents wonderful value for business lunches or
simply lunch with friends.
4/F, 77 Wyndham Steet, Central, Hong Kong
2971 0001
December 2002
Dining 80 guest; Cocktail 120 guest
Bubbly Brunch Buffet: Sun 12:00 - 15:00
Audio Equipment Available
41
O
LIVE, GREEK & MIDDLE EASTERN – introduces
the finest Middle East cuisine to Hong Kong diners
with a superb menu designed by famous Australian
Chef, Greg Malouf. This exotic, modern restaurant presents
contemporary Greek and Middle Eastern cuisine with an
Australian flavor. Favorites include a range of mezza, mains,
salads and sensational desserts. Compliment the meal with
the fine selection of world wines including a Middle Eastern
selection. The inviting interior provides a casual, intimate
ambiance for diners.
32 Elgin Street, Soho, Central, Hong Kong
2521 1608
October 2004
Dining 55 guest; Cocktail 90 guest
Audio Equipment Available
42
C
ECCONI’S ITALIAN – a place where food, wine,
service and atmosphere come beautifully together.
Blending traditional Italian favourites with modern
and delightfully innovative dishes the menu selection is both
comprehensive and enchanting. Our aim is to express the true
spirit of good Italian cooking and create a dining experience to
savor. An institution for Italian flavours in the heart of Soho.
43 Elgin Street, Soho, Central, Hong Kong
2147 5500
March 2007
Dining 60 guest; Cocktail 90 guest
Audio Equipment Available
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C
RAFTSTEAK, OPEN FIRE COOKING – created for
comfort, Craftsteak provides a memorable fine dining
experience. A feature of the restaurant is the open fire
cooking on the custom made charcoal fired grill which creates
wonderful hints of smoke flavor to the sizzling grills. Classic
starters, the freshest cuts of steaks from Australia, USA and
Canada as well as poultry, seafood and vegetables, all presented
with a selection of individual sauces, are there to enjoy in an
atmosphere created for comfort. Famous for its great selection
of world wines, many available by the glass.
29 Elgin Street, Soho, Central, Hong Kong
2523 9500
June 2005
Dining 60 guest; Cocktail 90 guest
Audio Equipment Available
44
B
OUCHON BISTRO FRANÇAIS – take a stroll
through the streets and tastes of Paris within the unique
atmosphere of Bouchon. Cosy and comfortable with
great cuisine and wines in the true French style. Choose from
a superb selection of hors d’oeuvres, sample the charcuterie
offerings, and enjoy traditional French salades, soups, cocottes,
assiettes and desserts. A ‘Specialites Maison’ menu is offered
daily. Indulge in Bouchon’s superb collection of French wines.
49 Elgin Street, Soho, Central, Hong Kong
2525 9300
February 2011
Dining 46 guest; Cocktail 80 guest
Weekend Brunch: Sun 12:00 - 15:00
Audio Equipment Available
45
S
OHO SPICE, VIETNAMESE & THAI has become
one of the most popular restaurants in the Soho dining
precinct specializing in authentic Thai and Vietnamese
cuisine, presented in a contemporary style. With tasty, tempting
dishes, Soho Spice continues to delight diners seeking the best in
Asian cuisine. Sensational desserts are a feature. The exceptional
décor features exotic design in a sophisticated setting. Lunch and
dinner daily.
47B Elgin Steet, Soho, Central, Hong Kong
2521 1600
December 2003
Dining 60 guest; Cocktail 90 guest
Audio Equipment Available
46
N
AHM, VIETNAMESE & THAI – exotic tastes
featuring Asia’s most popular food styles, Nahm
delights guests with fine dining in a contemporary
setting. Truly in a league of its own, Nahm doesn’t only serve the
best Vietnamese and Thai cuisine, but is unquestionably among
the best restaurants of its type in Hong Kong. Located in the
iconic elements shopping mall, Nahm offers all day dining.
Shop 1045, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Kowloon
2810 7575
October 2007
Dining 100 guest; Cocktail 140 guest
Audio Equipment Available
47
B
LT BURGER – born in New York City, made a
home in Las Vegas and now launched in Hong Kong
– Chef Laurent Tourondel’s BLT Burger brings a
whole new meaning to burgers! An exciting new concept of
burgers, milkshakes, salads, fries and desserts. Now in two great
locations, in the heart of Harbour City and Times Square, Hong
Kong dynamic dining and shopping destination, BLT Burger
caters for all tastes. A full table service burger restaurant, BLT
Burger features many firsts for Hong Kong including spiked
milkshakes - shakes with an adult twist!
Kowloon
Hong Kong
Shop 301, 3/F, Ocean Terminal,
Harbour City, Tsim Sha Tsui,
Kowloon
Shop B224A, Times Square,
1 Matheson Street, Causeway Bay,
Hong Kong
2730 2338
2506 1500
November 2009
15 July 2012
Dining 66 guest
Dining 84 guest
Audio Equipment Available
Audio Equipment Available
48
E
L TACO LOCO, MEXICAN TAQUERIA – for
the greatest tastes south of the border, offering a
fine selection of Mexican Cuisine and finger snacks.
Signature dishes include Frijolesy, Carne Asada as well as
Tacos, Burritos, Quesadillas and Nachos. Margaritas and
Mexican beers are a specialty.
9 Lower Staunton Street, Soho, Central, Hong Kong
2522 0214
April 2004
Dining 25 guest; Cocktail 45 guest
49
P
IZZA PIZZA – specialising in delicious pizzas, tasty
pasta and Italian pressed hot paninis, Pizza Pizza is
designed to satisfy the taste buds of diners needing
a quick food fix that is full of flavour. Pizza Pizza adds a new
dining dimension to the Venetian’s Festivita Food Court with
an appealing choice of delectable Italian delights! Deliveries are
also available within The Venetian complex.
Shop 2535, Festivita Food Court, The Grande Canal Shoppes,
The Venetian Macao – Resort – Hotel
(+853) 2882 8500
February 2008
50
C
UISINE COURIER –
quality restaurant food
delivery. Want to eat in?
Then Cuisine Courier has it all. Our
mission is to provide a world class
restaurant experience with all the
comforts of home. Cuisine Courier
offers a selection of International
cuisine, from more than 100
restaurants, delivered to your door
and available daily for lunch, dinner or
special event.
W
AITERS ON WHEELS –
dining at your door –
pizza, pasta, ribs, chicken
or steak or whatever your choice,
Waiters on Wheels are here for you and
offers a selection of Hong Kong’s finest
cuisine from more than 40 restaurants –
for home dining, conferences, office
catering or junk trip, all delivered to
your door.
B
OMBAY DREAMS TO GO –
An extension of the ever –
popular Bombay Dreams Indian
Cuisine, offers a food delivery service
specialising in Indian cuisine.
Bombay Dreams To Go offers a
complete selection for home and
office dining with outside catering
being a specialty. Great value catering
services – all delivered to your door – hot
and delicious!
Delivery Hotline: 2596 0000
Delivery Hotline: 2845 0000
June 2005
February 2008
Order Hotline: 2869 5050
www.cuisinecourier.com.hk
www.waitersonwheels.com.hk
January 2013
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