A Feast for the Senses

At Hong Kong’s EAST hotel in the busy business district of Tai Koo, executive chef Colin Gouldsbury has launched a new a la carte menu at Feast, infusing the finest flavours from the sea with his’s personal take on worldly favourites. Starters vary from brown bread crusted scallops and blue crab cakes to seared carpaccio of beef and goat’s cheese tartlets, whilst mains include grilled pacific cod, pan fried Alaskan salmon, and garlic and rosemary lamb fillets. The eclectic menu also features the chef’s reinterpretations of classic Asian dishes like Szechuan fried pork, Thai style sweet and sour barramundi, and a modern version of an Indian tandoori chicken tikka curry.

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