A taste of the island's finest dining options

Master chef Nobu Matsuhisa has designed a menu that sets new standards in Japanese
dining with combinations that include fresh yellowtail sashimi with jalapeno, toro tartar with caviar and rock shrimp tempura with creamy spicy sauce.

The ceiling, made from the spines of sea urchins, must be seen to be believed. The
restaurant can hold up to 130 people.
Tel: +852 2721 1211
www.ichotelsgroup.com

Caprice
This 110-seat French restaurant is an exquisite dining experience, ideal for smaller corporate
dinners. The drawcard here is the culinary genius of chef Vincent Thierry, direct from the Michelin three-star Le Cinq, at the Four Seasons Hotel George V in Paris.

Favourites on the menu include duck foie gras mille-feuille with purple figs, sweet spice chiboust and mas amiel jelly, lamb saddle with belbi black olive and aubergine caviar and Provençal bell pepper in thyme sauce.
The restaurant features a big selection of wines from the Bordeaux and Burgundy regions, as well as European and New World wines from great vineyards.
Tel: +852 3196 8888
www.fourseasons.com

Zuma
This trendy London-grown restaurant recently opened a branch at a prestigious location on the fifth and sixth floors of the Landmark shopping and restaurant complex on Queens Road in Central.
The restaurant is on level five and features three open kitchens: The Main Kitchen,
The Sushi Counter and The Robata Counter. Serving authentic but not traditional Japanese
cuisine, groups can sample the combination of izakaya-style, share-plate dining.
Zuma includes a bit of everything; seating that accommodates 145 people next to the
open kitchens, an outdoor terrace, indoor tables and two small private dining rooms
that can hold eight or 11 people.
Arrive early for dinner and sample a cocktail in the bar on the sixth floor.
Tel: +852 3657 6388
www.zumarestaurant.com

Spoon
Alain Ducasse opened his mix-and-match Spoon restaurant at the InterContinental Hotel Hong Kong in Kowloon in October 2003. London, of course, has its own branch, but it lacks Hong Kong’s dazzling harbour views.
This innovative dining hot spot gives corporate groups the freedom to mix-andmatch food and cooking styles, and select different sauces and side dishes.
Hand-blown Venetian glass spoons adorn the ceiling and the huge international wine selection, about 4,800 bottles with 450 different vintages, is dramatically showcased throughout the restaurant.
Tel: +852 2313 2323
www.ichotelsgroup.com

Hutong
Hutong is the northern Chinese cuisine flagship of the Aqua restaurant group. It has been one of the city’s most talked about restaurants and offers corporate groups northern and regional Chinese cuisine.
Favourites on the menu include a platter of Sichuan prawns with dried chilli and shallots, or a mix of sauteed string beans with pork and salt fish. Hutong’s interior is post-modern and exemplify contemporary Beijing chic. The entrance to the restaurant features a tree draped in wax – which must be seen to be believed.

There is a selection of private dining rooms that can seat up to 12 people with spectacular views of Hong Kong’s harbour from 28 storeys up.
Tel: +852 3428 8342
www.aqua.com.hk

Aqua
There are few entrances that can rival Aqua’s. Walk through the sliding black door and
diners are confronted with an unrivalled view of Hong Kong’s island from the 30th floor.

Aqua Spirit, a stylish cocktail bar, sits above two Aqua restaurants, Aqua Roma (Italian)
and Aqua Tokyo (Japanese). Corporate groups should head straight for Aqua Tokyo
– it has the city’s first open robatayaki grill bar which offers smoked aubergine wrapped
in a paper-thin grilled beef fillet and sushi.
There are five finely decorated interconnected private dining rooms that are perfect for business events.
Tel: +852 3427 2288
www.aqua.com.hk