(Hong Kong, 9 May 2024) Island Shangri-La is thrilled to welcome back celebrated chef Cary Docherty at the helm of Hong Kong’s beloved Lobster Bar and Grill. Docherty’s fresh approach to traditional brasserie fare was a sensation when he first took over the reins at Admiralty district’s de facto dining room, turning it into one of the city’s most sought after tables during his original tenure. Following a short hiatus, he makes a homecoming with refreshed concepts that will delight regulars and win over a new generation of diners.
(Hong Kong, 9 May 2024) Island Shangri-La is thrilled to welcome back celebrated chef Cary Docherty at the helm of Hong Kong’s beloved Lobster Bar and Grill. Docherty’s fresh approach to traditional brasserie fare was a sensation when he first took over the reins at Admiralty district’s de facto dining room, turning it into one of the city’s most sought after tables during his original tenure. Following a short hiatus, he makes a homecoming with refreshed concepts that will delight regulars and win over a new generation of diners.
“I’m home doing what I love,” says Docherty – who worked alongside several greats of British cooking – of his return. “The Lobster Bar and Grill has been here since day one of the hotel’s opening and I want to respect that heritage and all the memories here. I also want to look towards the future to ensure that we continue to deliver the kind of food and hospitality that will keep people coming back as it has for generations. I learned from the best about quality produce and cooking techniques, which allows me to bring classics back to life with a boldness of flavour and subtle twists that deliver high impact.”
Rather than upending tradition, Docherty sets about finessing old favourites while adding delicious new surprises. Take the signature Seafood Tower, a sumptuous expression of his generous style unlikely to be found elsewhere in the city. It appears as gleaming silver tiers stacked with piles of lobster, king crab, oysters, prawns, and sashimi. Beef Wellington, attempted by many but mastered by few, is covered in the flakiest of pastries that when cut, reveals perfectly cooked fillet steak. Even humble roast potatoes take days to prepare and are triple-cooked until they’re hot and fluffy inside, addictively crunchy outside.
New to Lobster Bar and Grill is the sumptuous Sunday Brunch, which combines great food, good vibes, and an eye-catching Bloody Mary trolley. Brunch comes with a spread of appetisers that are brought out family style, including prawn cocktail, freshly shucked oysters, and lobster bisque. For mains, choose from roast beef, lamb or pork served with all the trimmings, or grilled or poached whole Boston lobster with garlic or lemon butter. Decadent desserts showcase Docherty’s formidable pastry skills and his Canadian roots in the form of triple chocolate mud pie, banoffee pie, yuzu meringue pie, and apple tart tatin. The brunch experience can be taken to new heights by adding on a seafood tower and free-flow drinks package, with a choice of Veuve Clicquot, Ruinart Blanc de Blanc, or the king of champagne, Krug.
Also new is a Burger Bar menu featuring five mouthwatering options. Among them, the Panko-crusted Alaskan pollock fishburger, which has achieved icon status in Docherty’s hands, as well as a Gourmet Sweetbread burger. Sought outby food lovers in the know, it’s composed of roasted veal sweetbread, braised morels and honey peas, black truffle, and roasted garlic puree, sandwiched between a lightly toasted potato bun.
Reflecting the needs of diners at different times and days of the week, a good value set and shortened à la cartemenu catering to business executives, shoppers, office workers, and others are offered during lunch from Monday to Saturday. Regularly updated, it might include Steak Tartare, Roasted Scallop, Parsnip Soup, Grilled Beef, andand Eton Mess. A free-flow drinks package is also offered on Saturdays for those who wish to enjoy a more leisurely meal.
At night, the atmosphere transforms. Lights are dimmed, candles flicker, a live band plays and the mood is at once fun and buzzy. Whether for date night, a celebration or just a great meal, it’s the time to kick back and enjoy the full à la carte menu. Highlights include Maison Kaviari caviar, house smoked and cured salmon, crab cake, dover sole, whole roasted three yellow chicken, prime rib carved from the trolley, and of course, the stunning Seafood Tower and Beef Wellington .
Guests can make a night of it by coming for pre-dinner cocktails mixed by the team from the award-winning bar. Like the food, drinks lean towards the classics, from Vieux Carré, made with rye whiskey, cognac, vermouth, DOMBenedictine and bitters, to ice-cold martinis the way you like it. The approachable wine list goes strong on champagne and sparkling wines, along with sought-after labels from Burgundy and Bordeaux.
Uwe Opocensky, Executive Chef of Island Shangri-La concludes: “We’re pleased to welcome Cary back to oversee the next chapter of the Lobster Bar and Grill at Island Shangri-La. His ability to elevate the familiar and classic through assured cooking, impeccable technique, and a few innovations won him many fans, and we look forward to continuing the evolution of the restaurant with him. Cary’s charismatic presence will be felt not only in the kitchen, but in the dining room, where he will often appear togreet guests. The Lobster Bar and Grill is a welcoming and comfortable place, and his generosity of spirit and cooking is the ideal fit for it.”
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For a bio of Cary Docherty, please clickHERE.
For more information, please contact Companion Communications:
Alex Berry: Alex@companioncommunications.com
Dominique Backhouse Dominique@companioncommunications.com
About Lobster Bar and Grill
Lobster Bar and Grill at IslandShangri-La offers a convivial atmosphere in which to unwind and savourtraditional brasserie fare. Celebrating the familiar and the classic throughassured cooking, impeccable technique finessing old favourites complimented bydelicious new surprises delights regulars and wins over new diners. Lobster Barand Grill provides a respite for diners on all occasions, from weekday lunches,to atmospheric evenings accompanied by stellar live singing performances, andeven weekend brunches. Guests can also enjoy cocktails mixed by the team fromthe award-winning bar.
Address: Level 6, Island Shangri-La,Pacific Place, Supreme Court Road, Central, Hong Kong
Opening hours:Lunch 12 noon to 2:30pm (Mon – Fri); 11:45am to 4pm (Sat, Sun & PublicHolidays); Dinner 6:30pm to 10 pm.
Phone: +8522820 8560
Website: www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-bar-grill/
Facebook /Instagram: @lobsterbarhk
About Cary Docherty
Ever since leaving the small town ofRichmond in Canada more than 20 years ago to sign up for culinary school in NewYork, Cary Docherty’s heart and head has been in restaurants and hospitality.On a whim and a prayer, he moved to London, where he worked for Britishculinary giants Gordon Ramsay, of three-Michelin-starred Restaurant GordonRamsay, Clare Smyth, now chef-patron at three-Michelin-starred Core by ClareSmyth, and Jason Atherton, who entrusted him to run the hugely successfulLittle Social. Docherty moved to Hong Kong in 2018, where he quickly gainedattention for his cooking at the former Gough’s on Gough. He joined asExecutive Sous Chef at Island Shangri-La in 2020, then was appointed ExecutiveChef at Salisterra at The Upper House, before returning to Island Shangri-La tosteer the Lobster Bar and Grill through its next chapter.
About Shangri-La:
Shangri-La, an iconic flagship brand of theShangri-La Group, puts heartfelt service at the core of its distinctive Asianhospitality experience. Through imaginative and nature-inspired design,delightful culinary and cultural experiences, and its authentic and thoughtfulservice, the brand enables guests to realise their own moments of Shangri-La.
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