To celebrate spring, The Lounge at New World Millennium Hong Kong Hotel presents a new afternoon tea set showcasing sweet delights infused with springtime flavours. In addition, collaborating with K11 Kulture Academy, The Lounge brings diners 'arteastic' afternoons featuring a floral collage and animal painting workshop.
Floral Dream Afternoon Tea Set
The afternoon tea set features an artistic array of savouries and pastries inspired by a range of blossoms. Pastry Chef Daniel Law has created a selection of delicate French pastries infused with floral elements, including lychee and rose mousse cake, jasmine tea chocolate tart, raindrop sakura cake and homemade scones with fruit jams and clotted cream. Savoury treats include stilton, ham, celery and pecan crunch; smoked salmon and baked abalone and chicken pastry. Weekends are extra special with additional premium items on the menu, including wagyu burger and Alaskan crab filo.
Floral Collage and Animal Painting Workshop
The Lounge invites guests to an 'arteastic' afternoon to attend a floral collage and painting workshop while enjoying the Floral Dream Afternoon Tea Set. Under the guidance of professional local artist Michael Lim, guests design an art collage of selected pressed flowers in a wooden frame. They can also include a portrait of their pets drawn with colour pencils.
More about The Lounge on facebook: www.facebook.com/nwmhk
Handcrafted basket-weave doors open onto a plush, marble floored gathering space with open kitchen. A conference room with floor-to-ceiling windows and flat screen TV becomes a private dining facility in the evening. The spacious, comfortable living room is just the place for relaxing while the indoor bar has an edgier vibe with sleek, black marble counter top.
An alfresco terrace spans levels 30 and 31, the area features an open deck with seats and alcoves framed by trees with huge daybeds and tables. Given the venue’s name, lighting plays a pivotal role while the overall scheme is designed to create a warm ambiance.
A tapas selection includes bagels with smoked Scottish salmon and Russian caviar, wagyu beef sliders and crispy soft shell crab with tamarind sauce. Craft cocktails, wine and a comprehensive beer selection make up the drinks menu with concoctions such as Mad Mango, a chili-infused vodka, mango puree, spicy mango, elderflower, lime, chili and salt; and Giant Pandan, a blend of vodka, grapefruit juice, pandan, a plant common plant to Southeast Asia, lime, egg white and bitters.
I hate wasting food. Some press trips I go on focus on food and wine, so I've picked up some useful tips along the way. It's a fact, everyone can learn to make tasty meals from some things that might otherwise be thrown out. Take vegetables for instance – do you bin parts you don't consider edible or that look less than fresh?
Herbs that have had their day
Drooping parsley? Basil that's on its way out? Don't chuck them in the bin. You can grow your own super-plant from these wilting specimens. Just pop them in a cup of water for a few days until roots start to appear, then plant them in good soil a flower pot. When you next buy a bunch of herbs you could put them into a freezer bag and roll it like a sausage before freezing. Then slice what you need when you want to use.
You don't think they're appetising? Well, the stalk contains more calcium than the rest of the vegetable. All you do is remove the outer peel, then shred the rest. Broccoli leaves are edible too.
Okay, bendy carrots aren't great as they are but are a great addition to soups or stews, And if you boil the tops in water with dried herbs and sea salt, you've got a tasty stock for soups or sauces. In fact, that applies to any bits of vegetables that would otherwise go to waste. The resultant stock can be frozen.
Cook with a little garlic, olive oil, sea salt and water to make a kind of pesto. It’s good served hot on pasta.
So you forgot about that box of cornflakes sitting at the back of the cupboard. Ohoh, they've gone soft. No problem. Toast them in the oven to crisp them up then crush them, use a food processor if you wish and use as crumbs to coat chicken or fish.
Limp Salad Leaves
Use in a stir fry with some olive or sesame oil, soy sauce and garlic.
Blitz in the processor to make breadcrumbs, pop them in a freezer bag and freeze until you need them. Or make a bread sauce by adding some cream, a bay leaf and chopped onion.
......and when you've eaten the Parmesan and are about to bin the rind - think - doesn't it make more sense to add it to a soup, stew or risotto? Adds fantastic flavour (do remember to remove it before serving though!)
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk