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OYSTER LOVERS UNITE THIS APRIL AT THE BOSTONIAN

(Hong Kong, March 2013) Make your way to The Bostonian at The Langham, Hong Kong in April to indulge in the most extravagant oyster experience ever.

Oyster expert and Managing Director Michael Filippidis (aka ‘Oyster Mike’) of Seafood Exporters Australia, will fly in from South Australia to share his expertise and passion for oysters as he shucks away during the week-long event.

Events include oyster sampling sessions called Oyster Flight from 22 to 28 April - ideal for an after-work or pre-dinner activity. On 25 April, oyster enthusiasts should sign up for the Oyster and Wine Master Class where Oyster Mike will wax lyrically about the world’s favourite aphrodisiacal ingredient.

Exclusively on the 26 April, Executive Chef Mark Bannon creates a five-course oyster themed menu, exquisitely paired with a range of Sauvignon wines – an event oyster-aficionados should not miss.

Oyster Flight Activities:

22-28 April
6:30p.m. - 10:30p.m.


Oyster Flight
HK$198* per person (including half dozen of freshly shucked oysters with a glass of white wine)

25 April
7:00p.m. - 8:00p.m.

Oyster and Wine Master Class
HK$298* per person (hosted by Oyster Mike)

26 April
6:30p.m. - 10:30p.m.

A Night of Oysters and Wine
HK$888* per person (with five-course oyster themed menu paired with Sauvignon wines)


* Price quoted above is subject to 10% service charge.
For enquiries or reservations, please call 2132 7898.



「蠔」情美酒夜菜式
A Night of Oyster and WineMenu
藍蟹肉沙律伴愛爾蘭鮮蠔
Blue lump crab salad
Lime scented Galway Bay oyster jelly
Domaine Levin Cuvée, Levin Sauvignon Blanc, Loire Valley, France
Torres Santa Digna, Sauvignon Blanc, Curico Vally, Chile

栗子茸焗帶子伴鮮蠔忌廉汁
Chestnut crusted sea scallops
Champagne oyster nage
Craggy Range, Te Muna Road Sauvignon Blanc, Martinborough, New Zealand
Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand

牛油煎雞及鮮蝦伴澳洲鮮蠔
Butter sautéed corn-fed chicken
Smoky Bay oysters, Pacific prawn, basil-soya glaze
Robert Mondavi, Fume Blanc, Napa Valley, U.S.A.

香煎牛柳伴紐西蘭鮮蠔及拔蘭地牛仔汁
Pan-seared petit Angus beef mignon Coromandel oysters,
buttered wiltedspinach, shallot glazed mushrooms, brandy-veal jus
Walnut Block, Sauvignon Blanc, Marlborough, New Zealand

特濃千層朱古力伴楓糖合桃雪糕
Bitter chocolate layers, maple walnut ice cream, chocolate-vanilla sauce
Forest, The Doctor Sauvignon Blanc "Stelvin Seal", Marlborough, New Zealand

  
                        每位港幣$888
                      HK$888 per person



About Michael Filippidis
Originally starting as an oyster farmer in 1990, Filippidis learnt the craft of aquaculture in South Australia's seafood frontier, where the pristine coastal waters provided an idyllic environment for natural farming of quality oysters and seafood varieties.

In 2001, he began to focus on exporting oysters and received considerable support for this venture from other Australian farmers. Together with the help of his family, Seafood Exporters Australia's aquaculture producers sustainably harvest the freshest oysters and seafood from Australia's coastal areas.

Today, Seafood Exporters Australia has established the largest oyster export factory of Pacific oysters in South Australia, and is one of the largest processors, distributors, importers, exporters and retailers of fresh and frozen seafood in the country, exporting on a daily basis to Hong Kong, Mainland China, Japan, Singapore, Taiwan, Vietnam and the United Arab Emirates.

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Oyster selection Michael Filippidis





For media enquiries, please contact:

Stacey Marcelo
Director of Marketing Communications
The Langham, Hong Kong
Tel: (852) 2378 9393
Fax: (852) 2375 1772
stacey.marcelo@langhamhotels.com
Selina Lam
Assistant Marketing Communications Manager
The Langham, Hong Kong
Tel:(852) 2378 9308
Fax: (852) 23751772
selina.lam@langhamhotels.com
Fion Sze
Marketing Communications Coordinator
The Langham, Hong Kong

Tel:(852) 2378 9395
Fax: (852) 2375 1772
fion.sze@langhamhotels.com