"Fine food on the fly: Check in early to try out the Hong Kong airport's many world-class dining venues"

Sunday, May 16, 2004

Fine food on the fly
Check in early to try out the airport's many world-class dining venues
The South China Morning Post


Visitors coming to Hong Kong for the city's legendary gastronomic
delights can enjoy choice food virtually up to the final minutes of
their stay with a meal just before their departure.

The $600 million revamp of SkyMart, the restaurant and shopping precinct
at Hong Kong International Airport, gives departing passengers a new
range of fine-dining options. From champagne to sushi and prime Angus
beef to freshly shucked oysters, you will find familiar names alongside
refreshingly new ones in the newly opened food and beverage outlets.

Hong Kong Airport Authority chief executive David Pang Ding-jung says
the additions have boosted the airport's attraction as a destination in
its own right.

With 40 restaurants catering to a variety of tastes and budgets, and 160
shops carrying a range of top-end brands, the airport has truly captured
the best of east meets west, he says.

Global airport food and retail service specialists Select Service
Partners (SSP), which represents 13 of the food and beverage outlets,
says the airport ranks among Asia's best for world-class dining.

"Hong Kong definitely has one of the best food and beverage selections
of any airport in Asia," says Darren Lau, SSP's general manager of
operations, Asia Pacific.

"There is something for everyone, for every taste and budget.

"With such a choice of outlets now available on both sides of
immigration, the airport has become a fantastic venue for wining and
dining in its own right - either to kick-start a holiday or to prepare
for an important business trip."

Igor's Group, which runs a string of restaurants in Hong Kong and
Singapore, says it was "very excited" to open Wildfire Airport, its
sixth establishment, in the new SkyMart.

"Hong Kong International is the premier airport hub for Southeast Asia,"
says Christopher Lenz, founder and chief executive of Igor's Group.

"As the economy returns to a growth trend, passenger activity should
increase to beyond pre-Sars levels. We hope our presence here will add
life and colour to the airport dining experience."

The relaxed Wildfire Airport offers a break from the hustle and bustle
of one of the world's busiest international airports. Larger than its
sister Wildfires on Hong Kong Island, the atmosphere remains cosy and
the decor familiar.

There is an open kitchen with Wildfire's trademark oven, a choice of
"rail" seating or comfy sofas, and a bar for sipping the speciality
cocktails. A separate bar is provided for smokers.

Food options include a 16-ounce US T-bone steak, Wildfire beef burgers
and delicious pizzas such as the Black Forest, with gourmet mushrooms
and roasted garlic topped with spinach, parmesan cheese and pine nuts.

SSP's new world-class franchises in the "airside" East Hall include
upmarket Cafe Deco, the Champions Sports Bar and Toro Bar & Seafood
House. The $8 million Cafe Deco is modelled on Hong Kong's famous Cafe
Deco at The Peak, complete with distinctive, 1930s art deco-inspired
design. The 200-seat restaurant and bar features an award-winning menu
of international and pan-Asian cuisine, including seafood, tandoori
dishes, grilled meats, pizzas and favourite snacks from around the
world. A live band plays jazz six nights a week.

The chic Toro Bar & Seafood House, named after the coveted belly of the
yellow tuna, serves delectable Japanese and western seafood in a
European-style venue. A sushi chef creates made-to-order sushi and
sashimi from the highest quality seafood at value-for-money prices.

Western appetisers and canapes are highlighted by crab and lobster. The
bar serves top-of-the-range sake, fine champagnes, wines, spirits and
beers.

Champions Sports Bar is ideal for a beer and a snack, and is one of the
few places within the airport where smokers can light up. A casual and
vibrant venue that celebrates some of the world's most famous champions,
the bar is filled with sporting memorabilia and TVs tuned to sports
channels. On the menu are tasty American-style nachos, baked potato
skins and chicken wings, as well as burgers, ribs, salads and
sandwiches. Patrons can play snooker or table football, and there is a
separate glass-enclosed smokers' cabin, the largest smoking area at the
airport.

Popular Japanese noodles specialist Ajisen Ramen has also opened two
venues, "airside" and "landside", which serve authentic, home-style
Japanese noodles, rice and dumpling dishes, with ramen specialities
created from a secret recipe.

The international coffee chain Cafe Ritazza, which boasts that it brews
"the world's best coffee", has opened a comfortable, European-style cafe
in the Departure Hall. It also serves gourmet teas, hot chocolate, iced
drinks, premium beers, wines and spirits along with hot ciabatta and
panini sandwiches, cakes and pastries.

About 20 million visitors are expected to pass through the airport this
year.

"There is something for everyone who wants to dine, shop or be
pampered," says Mr Pang. "Our advice to departing travellers is to check
in at least two hours early to enjoy what we have on offer. And transfer
passengers should browse the airport to enjoy what interests them."


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