Hong Kong International Airport extends dining offer with seven new restaurants and East Hall food court upgrade

HONG KONG. Hong Kong International Airport (HKIA) and partners have completed the openings of seven new restaurants amid a major upgrade of the food & beverage offer in T1, which includes a revamped East Hall Food Court.

UK chef Gordon Ramsay introduces his first airport restaurant in Asia, Gordon Ramsay Plane Food To Go, with dishes created exclusively for HKIA and a Grab & Go Gourmet feature. Taking inspiration from Ramsey’s Plane Food restaurant at London Heathrow, visitors can eat in or take away made-to-order dishes.

The outlets include a debut for celebrity chef Wolfgang Puck, who opens his first restaurant in Hong Kong, in partnership with Lagardère Travel Retail.

The Wolfgang Puck Kitchen offers a California-inspired interpretation of global dishes in a fast-casual setting. It offers breakfast, an all-day a la carte menu. Some of the items come with an Asian twist such as the signature Asian Chicken salad, and also include Wolfgang Puck’s pizza selection which is freshly cooked at the open kitchen. American-style favourites include Chicken Pot Pie or Bacon Wrapped Meatloaf.

There is also what HKIA calls a “deluxe dining experience” at Jardin de Jade, which overlooks the airport apron. The Michelin-starred restaurant opens at HKIA, serving regional Chinese and Shanghainese dishes with an exclusive food pairing menu including Black Barbecue Pork; Sauteed Pork with Shrimps and House Special Steamed Juicy Pork Dumpling.

Highlights include a Hong Kong-themed interactive LED wall, a “smart table” and dumpling-making demonstrations to explain regional Chinese culinary techniques.

Michelin-starred Cantonese restaurant Duddell’s opens at HKIA, following the success of its flagship in Hong Kong’s Central district. It offers Cantonese food, such as signature dim sum or freshly steamed, roasted and stir-fry dishes, along with vegetarian options including new environmentally-friendly dishes made with plant-based Omnipork.

Sister brand of Chef Takashi Saito’s three Michelin-starred (for 11 consecutive years) sushi restaurant Sushi Saito in Tokyo, Sushi and Sake Bar Taka opens in mid-December. It offers diners signature tuna sourced from the Yamayuki group and imports fresh seafood, high-quality seasonal ingredients and specialist varieties of sushi rice from Japan every day.

Also available is a range of Japanese sake, including the famous Hasegawa Saketen, providing a “memorably authentic Japanese experience” according to HKIA.

Bari-Uma, the largest ramen chain in Hiroshima, Japan, brings its thick, rich porridge soup base to HKIA while SinsaEat Korean Kitchen adds diversity to HKIA’s revamped new food court experience with Korean fare.

A HKIA statement said: “The introduction of a host of exciting new dining experiences with new restaurants adds to an eclectic range of more than 60 restaurants and dining options at HKIA Terminal 1.”

Read the full article at The Moodie Davitt Report

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