HOLT’S CAFÉ KICKS-OFF SERIES OF “GLOBAL GOURMET” SUNDAY BRUNCHES WITH “A TASTE OF THAILAND”

May 25

May 25 HOLT’S CAFÉ KICKS-OFF SERIES OF “GLOBAL GOURMET” SUNDAY BRUNCHES WITH “A TASTE OF THAILAND”

Holt’s Café at Rosewood Hong Kong launches a series of “global gourmet” international Sunday brunches with “A Taste of Thailand” experience starting from 22nd May led by Thai-native chef Piyawan (Kung) Ketkaew. Chef-in-residence Kung creates a Sunday brunch spread that transports the senses to a bustling Bangkok food market as she draws on nostalgic childhood flavours, combined with masterful techniques honed at some of the finest luxury hotels and restaurants in Bangkok, including her three-year post at Rosewood Bangkok.

“A Taste of Thailand” is priced at HKD598+10% per guest including one heaping seafood platter, unlimited small plates and a choice of soup, main course and dessert. The Thai Sunday brunch feast begins with a traditional Seafood Platter, featuring one serving each of half Boston lobster, oysters, mud crab, king prawns and a Thai dipping sauce.

Refillable small plates include five types of all-you-can-eat Thai classics including Yum Sum-O tangy pomelo salad with Hokkaido scallops and crispy shallots; Som Tum Thai spicy pounded green papaya salad with dried shrimp, toasted peanuts, and salted egg; Poh Pia Tod vegetable spring rolls with sweet chilli sauce; Tod Mun Pla red curry fish cakes with crispy hot basil; and Grilled Chicken Satay with cucumber pickles and spicy peanut sauce.

Guests can choose one main course from a selection of elevated Thai dishes such as Roast Kaeng Kiew Wan Iberico pork pluma green curry with Thai baby eggplant and sweet Thai basil; Massaman Curry with wagyu beef cheek, potatoes, crispy shallots and cinnamon; Pad Thai wok-fried rice noodles with jumbo crab, tofu, and tamarind sauce; Pad Kra Pow wok-fried minced wagyu, holy basil, bird’s eye chilli and crisp-edged Japanese fried egg; and Pla Tod Sam Ros deep-fried sea bass, three-flavoured sauce and crispy kaffir lime leaves.

For dessert, guests can pick their favourite from an array of delectable traditional Thai sweets including Khao Niaow Ma Muang (Mango Sticky Rice) with riceberry sticky rice, fresh Thai mangoes and coconut milk, and Tub Tim Krob (Red Rubies), a refreshing coconut milk-based Thai dessert made with tapioca-covered water chestnuts.

The new Sunday brunch also includes one coffee or tea and one glass of Prosecco or a mocktail. Guests may add a refreshing young coconut or mango smoothie (HKD110); free-flow house Singha Thai beer and juice for two hours (HKD128); two glasses of House White or Red Wine (HKD158); or a two-hour free-flow package of Prosecco and House White or Red Wine (HKD268.)

“A Taste of Thailand” is the grand debut of a series of “must go” Sunday brunches at Holt’s Café, showcasing authentic regional and international cuisines presented by talented, hand-picked chefs.