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ENJOY A LUXURIOUS EVENING WITH BOLLINGER CHAMPAGNE AND A T’ANG COURT CHAMPAGNE DINNER AT THE LANGHAM, HONG KONG

(Hong Kong – November 2011) Long renowned as one of Hong Kong’s premier restaurants, The Langham, Hong Kong’s prestigious T’ang Court has secured an exclusive dinner with Bollinger, one of the world’s most revered Champagne houses. Bollinger is perhaps best known as 007 James Bond's Champagne of choice in several of Ian Fleming’s novels and various blockbuster movies.

T’ang Court’s Michelin-starred Chef Siu has created an extraordinary seven-course tasting menu which he has perfectly complemented with five exquisite Champagnes and one vintage red wine. Seats for this incredibly exclusive evening start from HK$3,299 per person (plus 10% service charge). As places are very limited and demand is sure to be heavy, guests are politely urged to book early.
For reservations please contact: 2132 7898.

A Luxurious Evening with Bollinger Champagne at The Langham, Hong Kong
To make this remarkable evening even more unique, The Langham, Hong Kong has prepared a deluxe Penthouse Suite package which includes:
- One night’s accommodation in an elite Penthouse Suite
- Home-/office-to-hotel-and back limousine transfers
- Bollinger Champagne Dinner for two at T’ang Court
- One complimentary bottle of Bollinger Special Cuvee Champagne in Penthouse upon arrival
- Complimentary in-penthouse The Langham Breakfast for two
Price: $18,000
For reservations please contact: 2378 9988.

About Bollinger
Established in 1829, Champagne Bollinger built its iconic reputation on an instantly recognizable, dry, toasty style that connoisseurs around the globe covet. Six generations of the Bollinger family have maintained this trademark quality for their namesake Champagnes. Their chateau remains one of only a handful of Grande Marque houses that has been owned, controlled and managed by the same family since its foundation. Bollinger continues to be revered for its insistence on traditional methods. Specific examples include extensive use of Pinot Noir, individual vinification of each marc and cru, barrel fermentation and extra-aging of all of its Champagnes on the lees prior to disgorgement/bottling.

Bollinger Champagne Dinner

2 December 2011

Bollinger Special Cuveé
Sautéed king prawn and caviar topping
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Bollinger Rosé
Stewed bamboo fungus rolls filled with bird's nest and topped with crab meat and roe
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Bollinger Special Cuveé
Pan-fried sliced garoupa with truffles paste
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Bollinger La Côte aux Enfants 2002
(exclusive Bollinger red wine only served in this champagne dinner)

Sliced peking duck with goose liver terrine
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Bollinger La Grande Année 2002
Stewed seasonal vegetables with dried seafood in fish broth
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Bollinger La Grande Année Rosé 2002
Fried rice with abalone, duck, chicken and conpoy wrapped in lotus leaf
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Bollinger Vieilles Vignes Francaises 2000
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Baked sago pudding with lotus seed paste
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Dessert combination

Baked custard with egg yolk cream bun
Baked pastries stuffed with winter melon paste

HK$3,299.00 per person
A 10% service charge will be added to your bill




Chef Siu Hin-Chi, Executive Chef
of Michelin-starred T’ang Court
Bollinger Special Cuveé pairing
with Sautéedking prawn and caviar topping
Michelin-starred T’ang Court


For media enquiries, please contact:
Cherrie Lo
Assistant Marketing Communications Manager
The Langham, Hong Kong
Tel: (852) 2378 9309
Fax: (852) 2375
cherrie.lo@langhamhotels.com
Pansy Tang
Assistant Marketing Communications Manager
The Langham, Hong Kong
Tel: (852) 2378 9308
Fax: (852) 2375 1772
pansy.tang@langhamhotels.com

Karman Tseng
Marketing Communications Coordinator
The Langham, Hong Kong
Tel: (852) 2378 9395
Fax: (852) 2375 1772
karman.tseng@langhamhotels.com