One of the best ways to start a lazy (or active!) Sunday in Hong Kong is with the ultimate in gastronomic indulgence, a free-flowing champagne brunch. While most restaurants serve buffet-style offerings, the Press Room Group’s 4,300 sq ft, wood and copper-hued fine diner The Principal provides welcomed culinary respite, with chef Jonay Armas putting his native Spanish and (just awarded) one Michelin Star twist on the traditional mid-morning institution.
Begin indulging with a glass of Aubry, one of France’s finest grower champagnes, and consult the 750-bottle wine list that includes a 1901 vintage, while waiters whet your appetite with fresh mango-mint or carrot-orange juice and a berry yoghurt mousse.
Then, take queso-embutidos (meat and cheese), seafood creations like paprika-infused mussels, and Armas’s take on ceviche, with tuna, coconut and avocado. Next, a plate of cod buñuelos with asparagus tempura and either the 63-degree egg with chorizo or iberico ham, or the delectably different pain perdu with caramelised banana, maple syrup and bacon ice cream. To ensure the diet’s well and truly ruined, finish with pastry chef Brendon Chadwick’s Snickers tribute; milk chocolate, Bavarian cream, rice crisps and peanut nougat. Sundays never looked so tasty.