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THE BOSTONIAN











A Season for Game


Autumn is hunting season, and Executive Chef Mark Bannon has prepared an esquisite dinner selection of the finest wild game meat the market has to offer at The Bostonian. Sample our Vernison Tartare with Black Truffle Oil and Quail Egg, Pot-Braised Pheasant and Lavender Honey Glazed Wild Boar and a delectable Wild Pigeon, Fois Gras Wonton Fricassee.

Perfectly complementing these dishes are a selection of fine wines from our sommelier.

Available until 30th November, 2014

For enquiries and reservations, please call 2132 7898 or email tlhkg.bostonian@langhamhotels.com .