W Hong Kong is celebrating summer with an array of fruity offerings at its various F&B outlets.
The hotel’s Sing Yin Cantonese Dining restaurant is offering “The Fruit Feast” until August 31. Executive Chef Raymond Wong has created eight dishes that each feature a tropical fruit, including crispy sliced boneless chicken with golden kiwi fruit, double boiled abalone soup with Chinese wolfberries and longan, and sautéed prawns with dragon fruit.
The hotel’s Woobar has crafted six sangria cocktails that each have a different fruit base mixed with rose, red or white wine. For example, the lemongrass and cucumber sangria uses Martell V.S.O.P white wine with a combination of fresh cucumber, lime juice, pinot grigio, ginger ale and lemongrass.
Finally, buffet restaurant Kitchen is serving fruity summer drinks including the Apple Sour, which mixes apple and strawberry, and the berry blend Super Berry.