New Executive Chef Leo Chow Presents Seasonal Seafood Selection at Salon Lanson
Hong Kong, 15 May 2026 – Following his appointment as Executive Chef at Lanson Place Causeway Bay this May, Leo Chow makes his debut at Salon Lanson with a seasonal seafood menu for the summer months.
As a key founding member of the hotel’s pre-opening team, Chef Leo was instrumental in defining the culinary identity of Salon Lanson, a tranquil dining destination celebrated for its elevated comfort food and globally inspired dishes. His recent promotion to Executive Chef continues the signature warmth guests have come to expect, now complemented by a refreshed creative vision.
Chef Leo’s inaugural menu highlights premium seafood sourced from around the world, focusing on light, refined flavours suited to the warmer months. Guests can choose from a curated selection of six dishes, including a starter, a soup, three mains and a dessert, available à la carte or as a four-course set menu.
The Otoro Tartare serves as an exquisite appetiser, featuring sashimi-grade otoro paired with creamy avocado for a striking contrast in both flavour and presentation. To introduce a subtle layer of complexity, Chef Leo incorporates pickled young ginger, adding a crisp texture and a gentle spicy kick that perfectly balances the velvety texture and richness of the tartare.
For a more robust option, the Grilled Spanish Octopus showcases modern culinary craftsmanship at its finest. The octopus is first cooked sous-vide to ensure perfect tenderness, then pan-fried in chorizo oil and finished with a foamed butter technique for a smoky, buttery aroma. It is served with a traditional romesco sauce crafted from almonds, bell peppers and sherry vinegar, which provides a sweet and tangy balance to the dish.
The Capellini Aglio E Olio with Razor Clams is a standout highlight of the new collection. Flown in fresh from Scotland, the razor clams are sautéed simply with garlic and white wine to preserve their natural umami and delicate sweetness. The fine angel hair pasta is tossed in a light, zesty lemon sauce designed to absorb the essence of the seafood, with a subtle heat from fine chilli flakes lingering on the palate.
Additional menu highlights include Maitake Infused Fish Broth, Miso Grilled Black Cod and Oceanic Coconut Panna Cotta.
The seasonal seafood menu will be available on Friday and Sunday for dinner between 5 and 27 June 2026. Guests may enjoy the dishes à la carte, with prices starting from HKD90, or opt for the full four-course experience priced at HKD620.
Date: Friday and Saturday, 5–27 June 2026
Time: 6:00pm to 10:00pm
Venue: Salon Lanson
Price: Four-course menu from HKD620; à la carte selections from HKD90
About Lanson Place Causeway Bay, Hong Kong
Following a major transformation and enhancement, the hotel reopened in March 2024 to offer a sanctuary of warmth, attentiveness and style nestled in the heart of Hong Kong. Reimagined by award-winning French interior designer Pierre-Yves Rochon, the luxury hotel features 188 rooms, suites and penthouse residences as well as Salon Lanson, an exclusive dining destination with a private setting. Perfect for business and leisure travellers, whether for short or extended stays, the hotel boasts sophisticated meeting and event spaces, a 24-hour Fitness Centre, and a Laundry Room. Conveniently located, it offers easy access to the Central and Admiralty business hubs, all reachable within 15 minutes via public transportation.
Lanson Place is a wholly owned subsidiary of Wing Tai Properties Limited (Wing Tai), a publicly listed company in Hong Kong (HKEx stock code: 369).
For more details, visit lansonplace.com/causewaybay. Follow us on Instagram and Facebook @lansonplacecausewaybay.
Media Contact
Sylvia Lee
Director of Marketing Communications
Lanson Place Causeway Bay, Hong Kong
T: +852 3477 6814
E: sylvia.lee@lansonplace.com
Scarlett Chan
Marketing Communications Manager
Lanson Place Causeway Bay, Hong Kong
T: +852 3477 6832
E: scarlett.chan@lansonplace.com