Salon Lanson Presents Dinner Amoureuse This Valentine’s Day
Promising a memorable celebration featuring a 5-course dinner with live music and a bespoke bouquet
Hong Kong, 14 January 2026 – This Valentine’s Day, Salon Lanson warmly invites couples to experience a romantic escape beyond the ordinary. Guests can indulge in an exceptional five-course Dinner Amoureuse, accompanied by a glass of champagne and live music, with a bespoke bouquet to take home as a keepsake.
Upon entering Salon Lanson, guests will be serenaded by the elegant strains of a violin duo accompanied by a cellist. Lovebirds are invited to select their favourite blooms, which will be crafted into a personalised bouquet by our talented florist. This thoughtful touch ensures a memorable memento of a truly special evening.
The evening’s culinary journey begins with a delicate amuse-bouche, Pickled Oysters with Chive Oil. The sous-vide Irish Rock oysters are drizzled with apple cider-infused olive oil and enhanced with chives and Chinese chives for a light and refreshing start to the meal.
Lobster Salad is then served as a treat for both the eyes and the palate. Boston lobster is expertly poached to accentuate its freshness, complemented by an enticing yuzu aioli made from reduced Japanese yuzu juice, honey and mustard. Accompanying this dish is a lobster claw tartare topped with Kristal caviar, adding a hint of indulgence to the experience.
The Double-Boiled Brittany Pigeon Consommé follows, offering warmth and comfort. The soup features porcini and pigeon tortellini, uniquely prepared by Executive Chef Chris Leung using Cantonese wonton wrappers for a luxuriously smooth texture, instead of traditional pasta dough.
Next, the Seared Duck Foie Gras features a rich medley of flavours. While figs are a traditional accompaniment for foie gras, Chef Chris Leung opts for caramelised kumquat, adding an intriguing tangy contrast to the richness of the foie gras. Truffle jus completes the dish with aromatic, earthy notes.
As the evening unfolds, two main course options take centre stage. The Poached Brittany Turbot, prepared using the ‘Foamy Butter’ technique, offers a refined oceanic flavour while enveloped in the rich aromas of butter and fresh herbs. A silky fennel velouté accompanies the dish, while briny samphire enhances its umami essence. For those with a hearty appetite, the Pan-Roast Australian Wagyu Beef Fillet awaits. This tender, well-marbled cut of M6-grade wagyu is served with fondant potatoes baked in duck fat and finished with a robust red wine jus.
Finally, the evening culminates in a delightful finale, Raspberry Mousse Dome. Beneath its rich chocolate coating lies an airy raspberry mousse. As guests explore further, they will discover layers of cherry blossom and raspberry jelly, creating a harmonious balance of sweet and tart elements that will surely captivate and leave a lasting impression.
Date: 14 February 2026
Time: 6:00 pm to 10:00 pm
Venue: Salon Lanson
Price: Five courses at HKD1,480 per person, including a glass of champagne and a small bouquet
The price is subject to a 10% service charge. For dining reservations, please contact the Salon Lanson Concierge at salon.lanson@lansonplace.com, call +852 3477 6806 or book online at lansonplace.com/causewaybay/dining/.
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