www.dineasiaguide.com 45

sample menu selections

Hong Kong | KowloonARMANI / AQUA

n Serving contemporary French cuisine in a casual-chic ambiance, SPOON by Alain Ducasse at Intercontinental Hong Kong offers a distinctive French dining experience for local patrons and overseas guests who enjoy top quality food and wine and excellent service. For appetizers, both a specialty and bestselling dish is Steamed Duck Foie Gras from “Les Landes” sweet and sour figs/grapes with toasted brioche. Main courses include Pan-fried Beef Tournedos, herbs tortellini, black trumpets, and white grapes and Tender Shoulder of Rabbit from “Poitou.” Executive Chef Philippe Duc is the man behind the delectable menu which can be perfectly complemented with SPOON’s large selection of international wines consisting of 6,000 bottles with 650 different vintages. Because of this, SPOON has been the recipient of “Awards of Excellence” by Wine Spectator (USA) for six consecutive years. Feel the French elegance with the ceiling adorned with 550 hand-blown Murano mercury glass spoons and the contemporary décor of the interior, which was designed by Tony Chi accentuated by the stunning views of Hongkong Island and Victoria Harbour. SPOON by Alain Ducasse is the recipient of 1 Michelin star in the 2011 Michelin Guide to Hong Kong and Macau.

BRESSE CHICKEN and FOIE GRAS “pâté en croûte”

dessert::Our favorite CHEESCAKE, orange marme-lade

Armagnac BABA, light Chantilly cream

CHOCOLATE SOUFFLÉ, pistachio ice-cream

Roasted SOLIES FIGS, honey ice cream

appetizer::Delicate HEN PHEASANT and CHESTNUT velouté

ORGANIC EGG, cep mushroom, Bordelaise sauce

Steamed DUCK FOIE GRAS from “Les Landes”sweet and sour figs/grapes, toasted brioche

pasta::“COQUILLETTES” PASTA, black truffle, Parisian ham

Home made SQUID INK PASTA, shellfish and crustacean

fish & crustacean::Roasted BRITTANY LOBSTER, coco-curry condiment

Line caught SEA BASS “forestière” style, Château-Chalon sauce

Steamed DOVER SOLE, “florentine” style, crayfish and walnut

spoon experience::CEP MUSHROOM and LOBSTER light velouté

Pan-seared SEA SCALLOPS, endive-orange

DailyDinner 6:00 pm to 11:00 pm Sundays Lunch 12:00 pm to 3:00 pm

French

Full BarPrivate/Function RoomsValet ParkingWeekend Brunch (Sunday only)Wine ListMajor Credit Cards AcceptedReservation Required

www.hongkong-ic.intercontinental.com

InterContinental Hong Kong, 18 Salisbury RoadKowloon, Hong KongPH: +852 2313 2256Fax: +852 2739 4546 Email:spoonbyalainducasse.hk @interconti.com

RL_SPRING-SUMMER 2012.indd 45 2/27/2012 2:26:37 PM