October 2018
Volume 19, Issue 4
Newsletter of School of Hotel & Tourism Management
The Hong Kong Polytechnic University
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HOTEL ICON OFFERS
The Market at Hotel ICON

One of Hong Kong's most renowned and popular hotel buffet restaurants, The Market's open kitchens serve the world on a plate through a buffet of international classics from antipasti to laksas, curries to grilled meats, all freshly prepared by chefs who come from the respective countries they represent.

With separate sections including a delicatessen, sashimi and sushi, Hong Kong, Eastern and Western cuisine, not to mention a breathtaking desserts selection, there's something for everyone.

Location: 2/F, The Market
Reservations or enquires: 3400 1388/ book.restaurant@hotel-icon.com

Details are available here.
Pink Sensation Afternoon Tea at GREEN

It's Pinktober or Breast Cancer Awareness month just around the corner and at Hotel ICON, lobby dining room GREEN will be presenting a pink-themed #PinkSensationAfternoonTea, designed by Executive Pastry Chef, Danny Ho, avaliable from now until 30 November, 2018.

The set features intricately designed and mouth-watering savouries and sweets such as Taramasalata with Caviar, Pastrami Reuben Sandwiches, Shrimp Salad on Toast, Vanilla Strawberry Rose Panna Cotta, Chocolate-Dipped Strawberry and the special Swan-shaped Raspberry Coulis with Rose Choux.

A complimentary Pink Sensation drink will be gifted to every guest who wears the colour pink to show their support for Breast Cancer Awareness Month. Further lacing our Afternoon Tea with pink treats, diners may also enjoy unlimited Häagen-Dazs™ "pink" ice-cream ranging from Strawberry Frozen Yogurt, to other pink flavours- Strawberry Cheesecake, Raspberry Sorbet, Azuki Bean, Summer Berries & Cream, and others. A HK$50 Häagen-Dazs™ ice-cream cake cash voucher (per set) completes the heavenly set.

Location: Lobby, GREEN
Enquiries: 3400 1300/ book.restaurant@hotel-icon.com

Details are available here.
Autumn Fresh Water Seafood Delicacies at Above & Beyond

This November and December, Above & Beyond Executive Chinese Chef, Paul Tsui will be presenting four masterfully crafted dishes of fresh water softshell turtle and the finest frog legs imported from France for a nourishing autumn menu.

Popular and heartwarming Chinese delicacies, fresh water seafood is low in fat but rich in protein bringing joy to everyone's palettes and plates.

Location: 28/F, Above & Beyond
Reservations or enquires: 3400 1318/ book.restaurant@hotel-icon.com

Details are available here.
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This e-newsletter is issued by the School of Hotel and Tourism Management at The Hong Kong Polytechnic University.
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