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Travel & Hospitality News – April 2019 – Marco Polo Hotels Hong Kong

[Travel & Hospitality News]

Marco Polo Gift Collection at Marco Polo Hotels

 

This spring, Marco Polo Hotels – Hong Kong presents the Marco Polo Gift Collection, offering guests delicious treats as well as a variety of elegant gift boxes. Marco Polo hotels embody the ethos of discovery, creating unique experiences and drawing on the key philosophies of its namesake, Marco Polo: the explorer, global traveler, entrepreneur and connoisseur of culture.

Marco Polo Hongkong Hotel, Gateway Hotel and Prince Hotel launched the Marco Polo Gift Collection – which includes cookies, available in 8 (HK$168), 16 (HK$238) or 24 pieces (HK$288). It features six flavours including Traditional Hong Kong Walnut, Double chocolate, Pistachio and Green tea with black sesame, with packaging inspired by the location of the three Marco Polo’s Hong Kong hotels.

 

 

The Gift Collection also includes three gift boxes: Cookies Gift Box (HK$588), Deluxe Wine Box (HK$888) and Marco Polo Gift Basket (HK$1,888). In addition to the cookies, chocolates, Tea Forte tea, red wine, G.H. Mumm champagne and other goodies are available in the boxes. Made in-house by Marco Polo Hotels – Hong Kong’s head chef, Passion & mango jam and Berries & pepper jam (HK$88 per bottle) are created using a secret recipe and cannot be found anywhere else.

In celebration of the 30th anniversary of Children’s Cancer Foundation, customers who donate HK$30 or more to the Foundation are entitled to a 15% savings on cookies!

To enquire or purchase, head over to Cucina, Cafe Marco, Lobby Lounge, Three on Canton or add@Prince. Delivery service is also available.

Cucina Level 6, Marco Polo Hongkong Hotel,

Harbour City, Tsim Sha Tsui, Kowloon, HK

T  (852) 2113 0808

E info@cucinahk.com.com

Cafe Marco Level 1, Marco Polo Hongkong Hotel,

Harbour City, Tsim Sha Tsui, Kowloon, HK

T (852) 2113 3912

E cafemarco@marcopolohotels.com

Lobby Lounge Lobby Level, Marco Polo Hongkong

Hotel, Harbour City, Tsim Sha Tsui, Kowloon, HK

T (852) 2113 3912

E lobbylounge@marcopolohotels.com

Three on

Canton

 

Level 3, Gateway  Hotel, Harbour City,  Tsim Sha Tsui, Kowloon, HK T (852) 2113 7828

WhatsApp (852) 5217 6428

E three@marcopolohotels.com.com

add@Prince

 

Level 3, Prince  Hotel, Harbour City,  Tsim Sha Tsui, Kowloon, HK T (852) 2113 6046

WhatsApp (852) 5217 6646

E restaurant.prn@marcopolohotels.com

 


 

First Time in Hong Kong “King of Chianina Beef” Simone Fracassi at Cucina

 

Famed Italian butcher Simone Fracassi, known as the “King of Chianina Beef”, presents Tuscan Chianina Beef at Cucina alongside Chef de Cuisine Andrea Delzanno’s creative cooking, from 29 April to 3 May 2019. 

For his very first time in Hong Kong, Simone Fracassi of Macelleria Fracassi will showcase Chianina IGP certified beef from Casentino, in north-eastern Tuscany,  a forested valley surrounded by Apennine Mountains and located on the highest part of the Arno Valley.

As with his mother and grandmother, Simone works closely with local suppliers, ensuring the cattle’s diet and quality of ingredients are aligned with his beliefs and philosophy: “waste nothing, source locally and prioritise quality above all else.”

With more than 40 years of experience and utilizing butchery skills and traditional recipes that have been passed down over four generations of the Fracassi family, he blends centuries-old traditions with innovative twists, for new ingredients that optimize flavours while creating innovative dishes.

Macelleria Fracassi was listed in the 2015 Gambero Rosso as one of the country’s most outstanding producers of meat, while Simone Fracassi is also listed as one of Italy’s top 20 butchers by the renowned Scatti Di Gusto. Simone has also worked with numerous Michelin-starred chefs, including Vincenzo Guarino and Igor Macchia.

Reared in Casentino and surrounded by nature and spirituality, Chianina Beef is renowned for its quality and nutritional value. It is one of the best cows in the world, and praised for being lean with extremely fine marbling and a tender, flavourful taste. With Simone’s choice of the best quality beef and different parts of the cow, Chef de Cuisine of Cucina Andrea Delzanno will takes guests on an indulgent gastronomic journey to Tuscany, with seven Chianina Beef dishes cooked in Tuscan-style.

  

  

One of the best ways to taste the delicate flavour of Chianina beef is to serve it raw. The Butcher Beef Tartare with Raspberry, Burrata Cheese and Black Truffle (HK$308) is one the highlights, allowing each ingredient to standout against the next. Simone prepares the tartare in front of guests, the finely chopped beef both tender and smooth, and almost melting in your mouth. The beef is paired with refreshing raspberry and burrata cheese, as well as the aromatic flavours of black truffle.

Handmade Fettuccine with Beef Ragout and Seasonal Mushrooms (HK$368) is a must-try dish recommended by Chef Andrea. The classic Italian favourite presents distinctive tenderness and the rich taste of Chianina beef, encased within delicate homemade fettuccine.

  

  

One of Tuscany’s signature dishes, and the place where Chianina meat is often used the most is the Grilled T-bone Steak in Florentine Style (HK$1,488). The butter-like steak is grilled in Florentine style with Tuscan oil and aromatic sea salt. This classic Tuscan dish brings out the amazing natural flavours and texture of fine Chianina beef.

The limited-time “King of Chianina Beef” promotion is available during both lunch and dinner periods, from 29 April to 3 May 2019. 

 

Cucina is located at:

Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon

Telephone: +852 2113 0808

Email: info@cucinahk.com

  


  

Be-Gin at Lobby Lounge

  

Lobby Lounge at Marco Polo Hongkong Hotel has specially selected four (4) gins by Japanese distilling giant Suntory, available from now until 31 May.

The specially crafted Roku Gin, the first gin released by Suntory, means ‘six gin’ in Japanese and refers to its six (6) local Japanese botanicals used – Sakura Flower, Sakura Leaf, Sencha Tea, Gyokuro Tea, Sanshō Pepper and Yuzu.

  

 

  

As London’s first-ever copper distillery, the nearly 200 years old Sipsmith uses a single-shot method of distillation as well as traditional botanicals to make spectacular gin in a traditional way. Produced with a traditional recipe and a truly handcrafted process, their first product, London Dry Gin is rich, complex and aromatic.

  

  

Sipsmith’s V.J.O.P. (Very Junipery Over Proof) is a juniper-forward gin that delivers a bold, smooth and wonderfully dry finish. Lastly, the ruby red Sloe Gin is bursting with sweet, fruity flavours. The London Dry Gin is rested on wild sloe berries for three to four months, picked in the autumn to give it a distinctly botanical aroma.

The Suntory Gin Flight is priced at HK$368 for the four gins at the  Lobby Lounge.

 

The Lobby Lounge is located at:

Lobby Level, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Hong Kong.

Telephone: 2113 3919

  


Visuals courtesy of Marco Polo Hotel Hong Kong

.

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