To celebrate Chinese New Year, The Upper House proudly introduces a special “Festive Spring” stay experience to its guests. Café Gray Deluxe also presents a scrumptious Fireworks Dinner on 29 January 2017, as Chef Gray Kunz and his team have specially created a selection of well-loved dishes
Festive Spring Stay Experience
From 23 January to 5 February 2017, guests staying for two consecutive nights or more can enjoy a special welcome tea upon arrival, signature dim sum breakfast, priority booking for the Fireworks Dinner at Café Gray Deluxe on 29 January, unlimited in-room movies, complimentary car drop off on Hong Kong Island, and room upgrade to the next category plus late checkout. The offer also includes a daily reward of 1,000 Asia Miles, HKD800 dining credit, and an exclusive House gift.
The price for Studio rooms starts at HKD4,500 per night, whilst rates for Upper Suites start at HKD15,000 per night. Additional privileges include a complimentary second night, an upgrade to HKD1,000 dining credit, daily 2,000 Asia Miles and round trip airport transfer.
Chinese New Year Fireworks Dinner
The annual Chinese New Year Fireworks Extravaganza above Victoria Harbour is one of the most spectacular fireworks displays in the world. Fireworks will commence at 8:00 pm on the second day of the Chinese New Year (29 January) and Café Gray Deluxe will be the perfect spot to enjoy dinner with the splendid backdrop.
Priced at HKD1,288, the five-course menu will include Fine de Claire Oyster with Mandarin Granite, followed by Double Boiled Oxtail Consommé with Truffle-Cabbage Dumplings. The main course will be XO-Butter Poached Maine Lobster with Sautéed Pea Sprouts and Black Tea Glazed Pigeon with Foie Gras Pastilla. Chilled Coconut Pudding will prepare guests for our signature dessert — Milk Chocolate Pavé with Pomegranate and Cashew Nuts. To wrap up this festive dinner, guests can also enjoy Walnut Cookies, Green Tea-Yuzu Macarons, and Cookie Crusted Choux with Red Beans and Raspberries.
Vegetarian menus are also available.
