W Hong Kong has presented an original way to celebrate summer. The hotel now offers a series of new dishes available at various F&B outlets. The new dishes were gathered to a menu with poetic name “The Fruit Fest”. Guests of the hotel are able to enjoy the new menu until August 31 at the hotel’s Sing Yin Cantonese Dining restaurant.
Executive chef of the restaurant, Chef Raymond Wong, developed several new dishes, each of which is devoted to a particular fruit. The dishes served include some unexpected combinations, such as crispy sliced boneless chicken which is served on golden kiwi fruit, dragon fruit served together with sautéed prawns, abalone soup together with Chinese wolfberries, and more.
Not only new dishes were added to “The Fruit Fest”, but also some new drinks as well. Guests of the hotel are welcome to try them at Woobar. The new sangria cocktails feature different fruit mixed with white, rose or red wine. The taste of the new cocktails is really fresh and unusual, same as the fruit base selected for every drink. For example, sangria with lemongrass and cucumber contains Martell V.S.O.P white wine mixed with ginger ale, cucumber, pinot grigio, lemongrass, and lime juice. Non-alcohol cocktails can be found at the buffet restaurant named Kitchen. Here guests are welcome to try such summer drinks as the blend of Berries named Super Berry, or the Apple Sour drink made of apple and strawberries.