For those who would like to have a short vacation in Hong Kong, The Park Lane Hong Kong– a Pullman Hotel in the heart of Causeway Bay, is one of the very few hotels in town which offers breath-taking views of the city landscape, Victoria Park and Victoria Harbour. As a brand, Pullman Hotels and Resorts delivers an experience that is upscale, upbeat and perfectly in tempo with the global zeitgeist. Against the backdrop of today’s fast paced life, Pullman helps guests be at their best, in business and at leisure, enabling them to seamlessly conduct business, explore the locale, workout and make connections –to the neighbourhood and people around them.
Spacious and stylish, the rooms at Park Lane are designed to provide a comfortable stay. Without going out of the hotel, guests could head up to SKYE Roofbar and Dining for an unforgettable evening. A contemporary restaurant and bar with electrifying views of Hong Kong’s skyline, SKYE combines edgy, modern art with funky yet stylish interiors, serving creative cocktails and featuring an extensive continental menu of contemporary French cuisine curated by an international team of young and dynamic professionals.
Chef Florian, Chef de Cuisine at SKYE welcomes this season with new mouthwatering seasonal menu items, with an all-new luxurious Caviar and Champagne tasting menu and Westholme Wagyu dishes during the month of February and March. Caviar and Champagne Menu features a 30-gram Superior Sturgeon Caviar from Royal Caviar Club, which is greatly appreciated for its great value, fresh and creamy taste and delicate flavour, served with blinis together with chopped capers, farm cream, egg yolk, egg white, radish and cucumber. Westholme Wagyu from Australia produces signature marbling with layers of rich, complex, buttery flavours. Carefully selected by Chef Florian, the menu features different approaches and presentations.
