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“Marriott Studio” to sizzle at Taste of Hong Kong 2017

Marriott International to treat Hong Kong foodies to the culinary delights of five flagship hotel brands at ‘World’s Greatest Restaurant Festival’.
 
For the second year running, Marriott International will bring its gastronomic expertise to Taste of Hong Kong, the outdoor gourmet feast taking place  at  Central Harbourfront  from  16-19  March  2017.  Five  flagship  hotel  brands  will offer  mouthwatering  cuisine  and  music  experiences  to  the  city’s  renowned  foodie 
community.
 
 
The Marriott Studio will showcase stunning food and drink  from four brands: Sheraton Hong Kong Hotel & Towers, JW Marriott Hotel Hong Kong, Renaissance Harbour View Hotel Hong Kong and W Hong Kong. Guests will see up-close how signature “go-local” dishes are prepared by celebrated chefs, combining the best of local and global traditions. Guests will also enjoy an exclusive cocktail masterclass featuring a DJ performance from W’s Woobar and have the chance to win Stay and Dining experiences across Hong Kong and Macau*.
 
In addition to the participating hotels under Marriott Studio, The Ritz-Carlton, Hong Kong, also part of Marriott International’s portfolio of hotels, will take the stage at the 
Taste of Hong Kong with two standalone booths throughout the event period, offering guests a unique opportunity to sample cuisine from its highly regarded restaurants: Chinese restaurant Tin Lung Heen, which received two Michelin stars since 2013, and Italian restaurant Tosca, which also boasts a Michelin star. Ralph Frehner, Vice President of Food and Beverage, Asia Pacific for Marriott International, said: “Our hotel restaurants offer some of the most delicious and diverse food in Hong Kong. We’re proud to provide dining destinations where both local food aficionados  and  international  travelers  can  meet,  eat,  drink  and  experience  “go -local” Asian cuisine. “The Marriott Studio will demonstrate our dedication to culinary craftsmanship and delivering enriching  dining experiences. There’s a flavor for everyone, from delicate seafood creations to daring international dishes.” Across all both its stands, Marriott International will offer: 
 
- Classic Cantonese dishes, including double-boiled chicken soup with fish maw in baby coconut, by Tin Lung Heen’s Michelin-star Chef Paul Lau from The RitzCarlton, Hong Kong;
- Exquisite seasonal Italian aglio e olio by Tosca’s Michelin-star Chef Pino Lavarra from The Ritz-Carlton, Hong Kong;
- Fresh oysters au naturel made with love by Chef Oscar Chow from the Sheraton Hong Kong Hotel & Towers Oyster & Wine Bar;
- Beautiful New Zealand Akaroa King Salmon prepared by FLINT Head Chef Pieter Fritz Dreyer at the JW Marriott Hotel Hong Kong;
- Sustainable dishes including slow-cooked Spanish octopus by Mirage Bar & Restaurant Sous Chef Owen Panzica at Renaissance Harbour View Hotel Hong Kong;
- Signature Woobar cocktails including Mysterious Girl from W Hong Kong.
 
 
 
In conjunction with Taste of Hong Kong, Club Marriott, Marriott’s exclusive dining loyalty program, will delight guests palates by offering a chance to win exclusive dining benefits at  participating  hotels  including  JW  Marriott  Hotel  Hong  Kong,  Renaissance  Harbour View Hotel Hong Kong, Hong Kong SkyCity Marriott Hotel, and Courtyard by Marriott Hong Kong.
 
Taste of Hong Kong is organized by IMG and presented by Standard Chartered.  Tickets to Taste of Hong Kong are available via Ticketflap for HK$138/ $168 (weekday/ weekend). Three hundred limited-edition VIP passes are also available, priced at HK$598/ $648 (weekday/ weekend). Please note VIP ticket holders are granted fast-track entry, exclusive access to the VIP section, HK$300 in festival currency and three complimentary premium beverages.
 
Get your tickets today at: https://www.ticketflap.com/tastehongkong2017 
 
*The Marriott Studio calendar of events and details of available offers can be accessed at the Marriott Rewards Asia Pacific members’ official website: http://marriottrewardsapac.com/en/benefit/tastehk2017
 
 
 
(Edited on 17 Mar 2017)

 

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