Hong Kong Restaurant Week begins online booking

3 Feb 2012

Hong Kong Restaurant Week, organised by online dining guide DiningCity, has begun taking reservations on In its second run, some 60 restaurants are taking part, 50 per cent more than the number of last year. 

During the week of February 20-26, diners will be able to indulge in specially-priced lunch and dinner menus, with a three-course lunch starting at $98 (US$13) per person, and a three-course dinner starting at $258 (US$33).

Many dishes featured for the event are either signature dishes or firm favourites of regulars. For example, The Press Room wanted the menu to be a thank you to regular guests and a culinary business card to the expected new guests that will visit during the event. "So the menu highlights some of the best ingredients such as US Nebraska beef, organic chicken and Rockefeller Oysters," head chef, Jorge da Silva, noted. While others will showcase new dishes, for example Dot Cod Seafood Restaurant and Oyster Bar. "For this particular menu, I wanted to create some new dishes which well reflected my style of cooking, and which no one has sampled up until now," said Jeffrey LeBon, executive chef. 


The event has attracted some of the city’s most prominent restaurants including 12 Michelin-starred or Michelin-recommended establishments. According to the organiser, some restaurants were fully booked in a matter of minutes last year, and the same is happening this time around. Those selling fastest appear to be places that are either providing substantial value-for-money, or those that already have a loyal following among the city's foodie community. For diners new to the city it can be in inexpensive introduction to the dining scene.

Diners will also have the chance to rate their experience online, culminating in the restaurants receiving awards such as Restaurant of the Week and Best Service. 

Onno Schreurs, Managing Director of DiningCity said: “We are delighted to see nearly 50 per cent more restaurants taking part in Restaurant Week this year, cementing its success in Hong Kong. He added that due to the success of the event, now in its second year, a second Restaurant Week is being planned for July.

Vicki Williams

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