Category : China Tang Landmark

晚市堂食重開最新優惠

本港第三波新冠肺炎疫情回穩,政府於8月28日放寬晚市堂食營業至九時,不少食肆即推出新一輪優惠吸客,希望幫補生意。如著名米芝連一星食府逸東軒,即日起至9月30日提供晚市七折優惠,以優惠價盡享多款招牌菜式,包括充滿嶄新意念的二弄玻璃蝦球($438)及巧手的鮮沙薑陳皮生煎雞($298/半隻)等,在裝潢雅致寬敞的氛圍下,以優惠價錢享用星級滋味。 另外,麗新飲食集團旗下多間餐廳,包括:南海小館 、唐人館、Ciak、潮廳、Beefbar、Prohibition 等,凡惠顧堂食單點主餐牌上的各款佳餚,於晚上7時前結帳交還座位可享七折優惠,7時後則可享八五折優惠。KiKi 麵及茶米晚市惠顧堂食主餐牌則一律享七五折優惠。外出用膳依然不可鬆懈,大家記得要做足防疫措施呀! https://www.timeout.com.hk/hong-kong/hk/%E6%9C%80%E6%96%B0%E6%83%85%E5%A0%B1/%E6%99%9A%E5%B8%82%E5%A0%82%E9%A3%9F%E9%87%8D%E9%96%8B%E6%9C%80%E6%96%B0%E5%84%AA%E6%83%A0-082820

The Future Of Fine Dining: Lai Sun Group’s Anthony Lau

Lau, who oversees 26 venues and 16 brands among them — including 5 MICHELIN-starred restaurants — muses on how Covid-19 has changed consumer tastes and the industry at large, and how flexibility, creativity and the ability to think on the pulse are the key to recovery. Steering one MICHELIN-star restaurant in the middle of a global pandemic is no easy feat by any measure. Steering five of them, along with 21 other hospitality venues, requires grit, gumption — and a […]

Best mooncakes to try this Mid-Autumn Festival

The idea of chomping on endless mooncakes may seem far away right now, but before you know it, the Mid-Autumn Festival will be upon us, and you’ll be scouring left and right trying to find the perfect festive treat to gift to family and friends. Every year, the creative flavours and phenomenal packaging lure us in, and this year is no exception. Here are our best picks so far… China Tang Impress your friends and family with China Tang’s mooncake […]

The Best Places To Enjoy Sichuan Food In Hong Kong

From noodle houses to fine dining establishments, these are the best restaurants spicing things up with hot chillies and fragrant herbs Fiery chillies and bursts of complex flavours are not the only labels to describe Sichuan cuisine correctly. From numb and fiery mala dishes to complex sweet and sour courses accented with flavours layered with heat and tartness of vinegar, the complexity of Sichuan cuisine is just as variant as the many faces and identities of each dish, moving beyond […]

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