|
|
|
We are proud to announce that The Peak Lookout has been selected as HK Tatler's Best Restaurants for its 9th time.
Always a critic's s favourite, this heritage restaurant the critics with their extensive menus serving international food and wine, South China sea view and gorgeous outdoor terrace. The critics also chose this restaurant as one of the best tourist attractions, one of the best terraces for alfresco dining and as one of the best restaurant-bars to have a quiet drink with your close ones.
|
|
We are pleased to announce that The Peak Lookout and Jimmy's Kitchen have been honored jointly by The Hong Kong Tourism Board and Hong Kong Tatler with "Dining With The Stars" awards . A gala presentation dinner was held on 14 November 2008 at the Conrad Hotel Hong Kong.
Today’s impeccably starched white tablecloths, red plush banquettes, slowly revolving ceiling fans and elegant
black-and-white floor tiles are a far cry from the early years of Jimmy’s Kitchen. Scrubbed wooden tables and naked light bulbs were the order of the day back in 1928 when Aaron Landau set up his first restaurant. It was modelled on a similar establishment in Shanghai and it proved a great success with homesick British soldiers looking for inexpensive food like mother used to make. The concept has long since been gentrified and these days it has two locations, one in Ashley Road in Tsim Sha Tsui and the other in Central on the corner of Wyndham Street...more |
Relaxing under the beaming summer sun in The Peak Lookout’s al fresco dining area, Ho says: “There are two sides to me; one is innate to the fast-paced fashion world, meeting people, designing clothes and preparing my fashion line. As a result, at the weekend I prefer to hang out somewhere relaxed, taking me away from the bustle. Naturally, the outdoor area in The Peak Lookout is perfect for me to find that balance.”...more
|
The Best of Asia food - Time |
The Best of Asia food - Time
Jimmy's Kitchen has been in operation for 80 years. In a city that often feels like a working demonstration of the Buddist notions of chaos and impermanence, this is as close to escaping the wheel of karma as anyone gets. Hong Kong's still point lies behind the restaurant's mock baronial door, and when you are beckoned over the threshold by Tom, the general manager, you pass into a hushed refectorium of lamplight, solid dinners and red upholstery...more |
|
| |
