9 March, 2023 (Hong Kong SAR – This Easter holiday weekend (April 7 - 10) make Regent Hong Kong your Dining Destination and discover immersive culinary experiences and Easter treasures that will delight the entire family, from gourmets to even the little ones.

Afternoon Tea becomes a family affair and Easter tradition in The Lobby Lounge with Victoria Harbour and the spectacular Hong Kong Island skyline as the dramatic backdrop. Executive Pastry Chef Andy Yeung is preparing a selection of indulgent pastries inspired by the Easter Holiday. His gem-like creations, which are showcased on the tea set and in The Lobby Lounge Vitrine include Cacao (Caribe 66% Valrhona chocolate cream, caramelised cocoa nibs, hazelnut praline); Carrot (Cream cheese frosting, fresh carrot cake) and Coconut (Mango lime confit, Coconut mousse, coconut streusel) to name a few – each as instagrammable as delicious. In addition, Andy and his team are crafting a bespoke collection of full-sized cakes, available in two sizes, with the seasonal highlight being his special Easter Forest, a delicate and refreshing combination of mango lime confit, coconut mousse, passion fruit whipped ganache and coconut streusel.

If you’re looking for the perfect place for Easter Sunday Lunch (April 9) with family and friends, book well in advance to indulge in a 4-course lunch at The Steak House. Usually open just for dinner, The Steak House is opening its doors for the first time for lunch on Easter Sunday only, making this a unique opportunity to enjoy the iconic Steak House experience over a superlative Easter Lunch Menu. The immersive journey begins with the garden fresh salad bar featuring an elaborate selection of organic seasonal green field vegetables, carefully selected mixed salads, exceptional condiments and olive oils, premium cheeses, and charcuterie from France, Spain and Italy, followed by Canadian Lobster Bisque soup. For the main course, choose from USDA Prime – Rib Eye, Striploin, or Tenderloin; USDA Colorado Lamb Rack or Atlantic Sustainable Salmon Fillet. You can savour exclusive cuts from our curated meat selection at an upgrade supplement charge for options include, Metzger Frères Tenderloin from Uruguay or striploin from Toriyama Farm in Japan or Mayura Farm in Australia. All main courses are seared to perfection on the original charcoal grill. The luncheon experience ends on a high note with indulgent Easter desserts from a decadent Sweet Corner.

For buffet lovers, Harbourside offers a lavish Easter-themed spread of Asian and Western dishes from Good Friday, April 7 through Easter Monday, April 10 at both the lunch and dinner buffets bursting with energy, aromas and flavours, Harbourside’s immersive buffet experience transports you to the world’s local markets. Dining at the edge of Victoria Harbour, you can gaze at the bustling activity and connect with its vitality, while our chefs create culinary theatre at live-action stations. Start with freshly made sashimi and sushi at the Japanese station, then allow our chefs to create freshly made-to-order dishes at live- action stations, including an Easter Egg Station for à la minute omelettes or Asian egg- infused favourites. Save room for freshly made crêpes, Easter-themed sweets, including carrot cake, and a wide selection of homemade ice-cream with toppings at the decadent dessert buffet.

Over the long holiday weekend, enjoy stunning harbourviews as you savour Executive Chef Lau Yiu Fai’s refined Cantonese cuisine at Lai Ching Heen over a leisurely 8-course Easter Luncheon Menu served with Bu Lang Mountain Centennial Pu Er Tea. The curated menu (available April 7-10) features Chilled Abalone and Jellyfish, Lai Ching Heen Superior Dumplings (an elegant trio of succulent Lobster, French Obsiblue Prawn and Hokkaido Scallop dim sum), Double Boiled Sea Cucumber with Russula Mushroom and Black Chicken Soup, followed by Braised Fish Maw and Tofu Sachets with Seafood in Oyster Jus. Beef lovers will delight in a Wagyu Combination of Wok-fried Wagyu with White Asparagus and Sichuan Pepper and Crispy Wagyu Roll with Iberico Ham. Complete the lunch with Wok- fried Crunchy Vegetables in a Wheat Flour Basket and Fried Rice wrapped in Lotus Leaf, with an Easter surprise for dessert.

All prices are subject to 10% service charge.

Restaurant reservations can be made via the online booking platform at https://hongkong.regenthotels.com/

For enquiries, kindly contact Restaurant Reservations at dining.regenthk@ihg.com or call

+852 2313 2313.

Please click here for Easter Holiday Menus & Programme; and here to download high- resolution images.

REGENT HONG KONG DINING DESTINATION
Explore an alluring dining destination building on decades of culinary and service excellence. with beloved restaurants, magnificent harbourviews and the vibrancy of local tastes and emerging talent

married with innovation, creativity and decadence. Immersive culinary journeys go beyond the excellence of the cuisine itself with sensory encounters inspired by Hong Kong's rich culture and art. Our current collection includes: Lai Ching Heen (formerly Yan Toh Heen), The Steak House, Harbourside and The Lobby Lounge.