The Park Lane Hong Kong, a Pullman Hotel, Celebrates 45th Anniversary with the Launch of SKYE GastroBar and Pop-up Menu by Michelin-starred British Chef Paul Welburn

Hendricks Gin and Tonic-Cured King Salmon in Guest Chef Paul Welburn’s menu
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Hong Kong — The Park Lane Hong Kong, a Pullman Hotel, celebrates its iconic 45th anniversary and the 3rd Anniversary of SKYE Roofbar and Dining this September, with the launch of SKYE GastroBar by Chef Lee Adams; and a luxurious gastronomic pop-up menu by Michelin-starred British Chef, Paul Welburn from 5 – 7 September 2019.

Opened in September 2016, SKYE Roofbar and Dining (SKYE) is an elegant, contemporary restaurant and bar, with electrifying views of Hong Kong’s skyline, including Victoria Harbour and Victoria Park
Opened in September 2016, SKYE Roofbar and Dining (SKYE) is an elegant, contemporary restaurant and bar, with electrifying views of Hong Kong’s skyline,
including Victoria Harbour and Victoria Park

Helmed by Head Chef Lee Adams, SKYE GastroBar is a brand new lounge with 49 seats, complementing the Hotel’s iconic and popular SKYE Roofbar and Dining, launching in September. Embracing a ‘farm-to-table’ and sustainable seafood concept, its menu will bring to Hong Kong a taste of fresh, rustic British simplicity, with nods to local traditions and flavors.

“The support and acclaim we have received from local and international epicureans since we opened our doors has been incredible,” shares SKYE’s Head Chef Lee Adams. “We are excited to present a brand new GastroBar experience to our guests that will showcase simple, yet memorable bites in a casual, relaxing setting.”

SKYE GastroBar : Local and Organic Heirloom Tomatoes with Smoked Burrata Cheese
SKYE GastroBar : Local and Organic Heirloom Tomatoes with Smoked Burrata Cheese

As a raw and refined lounge experience next to the much acclaimed SKYE Roofbar and Dining with a spectacular view overlooking the Victoria Harbour, SKYE GastroBar features a simple, yet creative, menu that pays homage to locally-grown produce and freshly-caught sustainable seafood and premium meats and charcuterie. The result is beautifully simple dishes comprised of only a few raw ingredients, combined for maximum freshness of flavor.

SKYE Gastrobar Wagyu Beef Nigiri
SKYE Gastrobar Wagyu Beef Nigiri
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Menu highlights include Seared Australian Mb8+ Wagyu Beef Nigiri, Seared Foie Gras On Toast with Fermented Chinese Cabbage, Local and Organic Heirloom Tomatoes with Smoked Burrata Cheese, Drunken Chicken Terrine, and more.

Hendricks Gin and Tonic-Cured King Salmon in Guest Chef Paul Welburn’s menu
Hendricks Gin and Tonic-Cured King Salmon in Guest Chef Paul Welburn’s menu

In conjunction with the launch of the SKYE GastroBar, a pop-up menu by Michelin-starred British chef Paul Welburn is featured from 5-7 September at SKYE Roofbar and Dining, in celebration of the Hotel’s 45th Anniversary, and SKYE’s third anniversary. Lee was a protégé of Chef Welburn during his time working on the pastry section in London.

Chef Welburn shot to fame winning TV cooking competition ‘The Great British Menu’ and is Michelin-starred at London’s W1 and The Oxford Kitchen
Chef Welburn shot to fame winning TV cooking competition ‘The Great British Menu’ and is Michelin-starred at London’s W1 and The Oxford Kitchen

Chef Paul Welburn has trained with some of the best chefs in the UK, amassing years of Michelin-star cooking behind him, and held a star for five years at Restaurant W1 in Marble Arch, London, right up until it closed. He shot to fame as a fierce competitor on TV’s cooking competition ‘The Great British Menu’, winning a 10/10 for his ‘Blackout Beef’ and holds 1 Michelin star as well as 3 AA Rosettes at Oxford’s The Oxford Kitchen.

From 5-7 September, diners can enjoy Chef Welburn’s renowned nostalgic British dishes with a modern twist, featuring seasonal produce, in a 6-course lunch menu (HK$650 per person) or an 8-course dinner menu (HK$980 per person).

The 6-course lunch is a culinary journey, highlights of which include a delicious house Pain de Campagne bread with delectable butter made from local ‘Lion Rock Beer’ and accompanied by ox tartare and béarnaise. Also featured will be Hendricks Gin and Tonic-Cured King Salmon with lemon gel, dill and cucumber; Monkfish with heirloom tomato, dashi, chicken and kohlrabi; Blackened Glazed Beef Fillet featuring beef cheek and bone marrow with broccoli and black garlic; Carrot Trifle; and 85% Weiss Kacinko Dark Chocolate with nashi pear, Pedro Ximinez caramel, sesame and ginger.

Guests who choose to experience Chef Welburn’s menu during dinner will be treated to the dishes highlighted in the 6-course menu, along with two additional creations: Gillardeau Oyster Panna Cotta with green apple, Kaviari Kristal Caviar, and Roast Volailles de Challans Quail and Confit Leg with sweetcorn, Breton langoustine, and cauliflower.

Lee Adams SKYE Roofbar and Dining’s Head Chef
Lee Adams SKYE Roofbar and Dining’s Head Chef

SKYE Roofbar and Dining and SKYE GastroBar are located on 27/F, The Park Lane Hong Kong, a Pullman Hotel (check rates and availability) – 310 Gloucester Road, Causeway Bay, Hong Kong. For guest inquiries, please call (852) 2839 3327, or email skye@parklane.com.hk.

For more information, please visit www.parklane.com.hk/skye.html or follow Facebook: @skyehongkong.

Check out our complete list of affordable hotels and resorts via Agoda or you may also see available Airbnb properties in the city.

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