Seasonal Seafood Selection at Salon Lanson

Celebrate the arrival of summer with a new chapter at Salon Lanson, as newly appointed Executive Chef Leo Chow makes his debut with a thoughtfully curated seasonal seafood menu this June.

As a key member of the hotel’s pre-opening team, Chef Leo now steps into the role of Executive Chef, continuing Salon Lanson’s signature warmth while introducing a refreshed creative vision. His inaugural menu showcases premium seafood with light, refined flavours suited to the warmer months.

Highlights include Otoro Tartare, featuring sashimi-grade otoro paired with creamy avocado and pickled young ginger for a velvety yet crisp texture. The Grilled Spanish Octopus is a robust main course, spotlighting the tender sous-vide octopus pan-fried in chorizo oil and finished with a foamed butter technique for a smoky, buttery aroma. A must-try, the Capellini Aglio e Olio with razor clams features fresh Scottish razor clams sautéed with garlic and white wine, tossed with angel hair pasta in a light, zesty lemon sauce with a hint of chilli lingering on the palate.

Additional menu highlights include Maitake Infused Fish Broth, Miso Grilled Black Cod and Oceanic Coconut Panna Cotta.

Date: Friday and Saturday, Now till 31 July 2026
Time: 6:00pm to 10:00pm
Venue: Salon Lanson
Price: Four-course menu from HKD620; à la carte selections from HKD90

For more details, please contact us at +852 3477 6806 or email us at salon.lanson@lansonplace.com .