Feast your eyes on the latest summer menus from the top of the ICC:
This renowned Japanese restaurant recreates a Tokyo dining experience here in Hong Kong. Their new summer offerings include a Cold Crab and Abalone dish designed specifically for the HK climate along with a Japanese Eel offering. The chef says that every dish contains a very specific flavour that is unique and exists apart and unaffected from the other ingredients to produce a sensational flavour experience.
Tel: 2302 0222
Sweeping views and elegant cuisine, Inakaya has a new summer kaiseki menu with Cold Junna, Sea Urchin, Asparagus, Arima Japanese Eel and a light and flavoursome Conger Eel Tea Pot Soup. It also includes Ayu Fish, Deep Fried Tanaba Crab Leg and Teppanyaki Lobster and Lobster Congee to feast on while keeping cool in the heat.
Tel: 2972 2666
Famed for it’s excellent Cantonese cuisine and floor-to- ceiling windows, Dragon Seal’s new summer menu offers fresh seafood from Sabah to transform into a mouth-watering dish of Steamed Mantis Prawn with Yellow Wine, as well as a Hong Kong favourite of Pan Fried Dumplings with Cabbage, Mushroom and Pork and Deep Fried Spring Rolls with Australian Oyster and Mustard. All in a beautifully designed setting overlooking the vibrant scenery of the city.
Tel: 2568 9886
One of the signature dishes on the new summer menu is one of Hong Kong’s most revered traditional recipes for Deep Fried Chicken in Homemade Shrimp Sauce that retains the beloved flavour of the dish but is jazzed up with a new presentation. Braised Grouper, Braised Abalone and Braised Sea Cucumber are also signatures at Sky Boss from their Michelin-starred chef, and is coupled with a high-level service that should accompany fine Chinese cooking.
Tel: 3955 1755
Sky Dining 101
101/F, ICC, 1 Austin Road West, Kowloon