The Ritz-Carlton, Hong Kong Celebrates Its 10th Anniversary With A Series Of Dining Events And Collaborations
- Tin Lung Heen Curates Ten Tastes For Ten YearsTin Lung Heen Curates Ten Tastes For Ten Years
- Ozone's The Secret Garden Cocktail Brings The Outside InOzone's The Secret Garden Cocktail Brings The Outside In
- Tosca Di Angelo Offers A Taste Of 2011 With Ca' del Bosco WineryTosca Di Angelo Offers A Taste Of 2011 With Ca' del Bosco Winery
- Bottling A Taste Of Hong Kong With Perfume Trees GinBottling A Taste Of Hong Kong With Perfume Trees Gin
- Cakes And Pastries To Delight InCakes And Pastries To Delight In
Find out what Hong Kong's highest hotel has planned for its first double-digit birthday
On May 3, 2021, The Ritz-Carlton, Hong Kong is marking its first double-digit milestone from its perch atop the International Commerce Centre. Having watched the city change over the years, the luxury hotel has itself been the birthplace of thousands of memories, for guests and staff alike.
“I am honoured to be part of the 10th anniversary of The Ritz-Carlton, Hong Kong,” enthuses general manager Pierre Perusset. “This remarkable milestone is the culmination of ten years of dedication and service excellence delivered by our Ladies and Gentlemen. The continuous trust and support we have gained from our prestigious guests is humbling, appreciated, and heart-warming. We look forward to creating more decades of lasting memories for local guests and travellers from around the globe.”
To mark this milestone, the hotel has lined up a series of food and drink experiences across its venues to whet appetites and prime the stage for new memories yet to be made. Below are Tatler's picks of how you can celebrate the occasion.
Tin Lung Heen Curates Ten Tastes For Ten Years
As one of the world's highest Chinese restaurants, two-Michelin-starred Tin Lung Heen's lofty location serves as a fitting parallel to the heights it has reached in the world of Cantonese gastronomy under the watchful eye of culinary director Paul Lau. For his tenth year of tenure at the restaurant, Lau has curated a menu that brings together ten signature tastes, enjoyed against the backdrop of the Hong Kong skyline.
Available for the month of May, the à la carte dishes are a showcase of the excellence of local produce and the exacting style of Lau's approach to cooking. The braised winter melon with superior bird’s nest in lobster broth encapsulates these qualities: locally grown melons are harvested when at a weight of 1.5 kilograms, when they are at the peak of their flavour, then playfully served in the shape of the number '10' and topped off with bird's nest and fresh lobster for a wonderful interplay of textures. Exhibiting Lau's mastery of the wok, the stir-fried Japanese geoduck with fresh mushrooms in the hotel's house-made XO chilli sauce is a revelation in 'wok hei' and umami; while the baked whole pumpkin stuffed with seafood fried rice is a treat for the eyes and the mouth with its head-turning presentation and expert execution. Lastly, Lau has revived the double-boiled pear in Sauternes wine with peach gum from 2015 to serve as a light and refreshing denouement to the meal.
Taking guests on a journey of Tin Lung Heen's achievements so far, the anniversary dishes also point towards a promising future as the restaurant ascends to even greater heights.
Ozone's The Secret Garden Cocktail Brings The Outside In
Holding the title of the world's highest rooftop bar, Ozone offers a bird's eye view of the West Kowloon Art Park that surrounds The Ritz-Carlton Hong Kong. For the hotel's 10th anniversary, guests can bring a bit of that greenery into the palm of their hands with The Secret Garden cocktail (HK$248). Presented amidst a field of foliage inside of a bijou box, the cocktail is served in a glass decorated with a drawing of the Hong Kong skyline, and combines Tanqueray No. 10 gin, Grand Marnier orange liqueur (whose founder, Louis-Alexandre Marnier Lapostolle, was close friends with César Ritz, the founder of the The Ritz and The Carlton Hotels in London), chamomile and rosemary syrup, milk-clarified Apero-Grapefruit, lemon juice and fresh rosemary. Be prepared for a surprise upon opening the box—a burst of citrus smoke is sure to pique the senses in anticipation of the cocktail within.
Tosca Di Angelo Offers A Taste Of 2011 With Ca' del Bosco Winery
Toast the year of The Ritz-Carlton, Hong Kong's establishment at Michelin-starred Italian restaurant Tosca di Angelo, which has partnered with the Ca' del Bosco winery from Italy's Lombardy region to present the 2011 vintage of its Annamaria Clementi sparkling wine. Known for its exceptionally full and persistent flavour profile and extraordinarily complex aromas arising from a mix of Chardonnay, Pinot Bianco and Pinot Nero grapes, the wine will be offered as a two-hour free-flow option for the thematically appropriate price of HK$2,011 per person. Saluti!
Bottling A Taste Of Hong Kong With Perfume Trees Gin
The original meaning of Hong Kong is 'fragrant harbour', and what better way to pay tribute to that majestic body of water surrounding the hotel than in the form of a spirit? To this end, The Ritz-Carlton, Hong Kong has partnered with one of the city's first homegrown gin brands, Perfume Trees Gin, to create a limited-edition bottle to commemorate the hotel's 10th anniversary, as well as to honour the connection the hotel has made with the local community over the past decade. Featuring the hotel's Chinese name written on the label in the idiosyncratic calligraphy style of Sell Words (賣字), the limited-edition 50ml bottle is priced at HK$128 and available for pickup from Cafe 103 from May 5 onwards, with 24 hours advance notice. Place your order online now at the hotel's eShop.
Cakes And Pastries To Delight In
The Ritz-Carlton Hong Kong's talented pastry team is celebrating the hotel's momentous 10th birthday in the way they know best: a tantalising cake and signature pastries. Available from the hotel's online shop, the 10th anniversary cake represents the flavours of Hong Kong by incorporating milk tea and red dates; while the 10th anniversary pastry basket brings together chief baker Alan Or's best-loved creations, from buttery croissants and delectable scones, to his own creation of Laminated Baguettes (a hybrid of croissant and baguette) in the flavours of seaweed, chocolate and original. Priced at HK$388 and HK$420 respectively, the cake and pastry basket can be ordered online at the eShop from May 2–31, with 24 hours advance notice.