為慶祝萬聖節臨近，香港維港凱悅尚萃酒店將與香港小童群益會，於2019年10月22日攜手舉辦慈善南瓜泡芙工作坊。酒店的新任行政總廚Ryan Dunn將在The Farmhouse咖啡廳，帶領一群來自有需要家庭的小孩，用糖果裝飾南瓜吉士泡芙，並於活動結束後與家長一同享受免費自助晚餐，分享節日喜悅。
巨型南瓜將展示至11月中旬，及後由Chef Ryan及其廚師團隊製作成南瓜派，再送贈予香港小童群益會的受惠家庭，預祝滿載溫馨的感恩節。
來自澳洲的總廚Ryan Dunn曾服務不同國家的知名餐廳，並於2009年加入俄羅斯葉卡特林堡凱悅酒店，開展了他在凱悅酒店集團的事業。他曾被委任為泰國華欣凱悅酒店及巴莱水療會館行政總廚。Chef Ryan將會主理香港維港凱悅尚萃酒店所有的餐飲服務，包括The Farmhouse咖啡廳、Cruise 空中餐廳及酒吧、The Farmhouse Deli餅店、客房送餐服務及維港軒，為本地客人及旅客帶來不同的餐飲體驗。
農場直送自助餐
其他著名美饌還有海鮮美食亭的冰鎮加拿大波士頓龍蝦，以及一系列亞洲美饌。
價錢︰成人$598*、長者或小童$299*（星期一至四）
成人$668*、長者或小童$334*（星期五至日、公眾假期及公眾假期前夕）
價錢︰成人$228*、長者或小童$198*（星期一至五）
成人$398*、長者或小童$199*（星期六、日及公眾假期）
Celebrate the Fall Season
As Halloween approaches, the hotel will partner with The Boys’ & Girls’ Clubs Association of Hong Kong to host a charity pumpkin profiterole workshop on October 22, 2019. Under the lead of our new Executive Chef Ryan Dunn, a group of underprivileged children will decorate their own pumpkin custard profiteroles with candies at The Farmhouse. The children and their parents will enjoy complimentary dinner buffet afterwards.
The giant pumpkin is displayed until mid-November, 2019. After which, Chef Ryan and his culinary team will create tempting pumpkin pies with the giant pumpkin, and the pies will be sent out as Thanksgiving gifts with love and blessings through The Boys’ & Girls’ Clubs Association of Hong Kong.
Born on the south coast of New South Wales in Australia, Chef Ryan started his career at some of the top restaurants in several different countries and eventually joined the Hyatt family in 2009. He was appointed as Executive Chef of Hyatt Regency Hua Hin and THE BARAI. In his new capacity as Executive Chef at Hyatt Centric Victoria Harbour Hong Kong, he will be overseeing The Farmhouse, Cruise, The Farmhouse Deli, in-room dining and Victoria Harbour Lounge, to enhance the dining experience for locals and visitors alike.
Farm-fresh Buffet
Don’t miss the elaborate buffet spread with farm-fresh ingredients. The culinary team has whipped up a variety of healthy vegetarian dishes utilizing organic produce of ecoFarm, such as Heirloom Tomato Salad, Cucumber Salad, Romaine Lettuce and Grilled Vegetable at the salad bar; and hot dishes like Lyonnaise Potato, Honey-glazed Vegetable, Bacon-wrapped Green Bean and Assorted Vegetable Curry at the open show kitchen.
And as a keen believer in responsible sourcing, Chef Ryan uses sustainable salmon for various Japanese-inspired dishes, such as Miso-glazed Salmon; and the crispy yet tender Salmon in Mediterranean Style.
Other popular delicacies include Boston Lobster, Mussel on ice and Sashimi.
International Dinner Buffet
Adult HK$598*; Child/Senior HK$299* (Monday to Thursday)
Adult HK$668*; Child/Senior HK$334* (Friday to Sunday, Public Holiday and Eve of Public Holiday)
International Lunch Buffet
Adult HK$228*; Child/Senior HK$198* (Monday to Friday)
Adult HK$398*; Child/Senior HK$199* (Saturday, Sunday and Public Holiday)
* All prices subject to 10% service charge
