SAVVY, the stylish contemporary dining destination at Prince Hotel, has unveiled three new menus showcasing a vibrant array of Asian flavours. Crafted by its expert kitchen team, the selection draws from Japanese, Indian, Thai, Chinese and Korean influences—from Hokkaido scallops with avocado and teppanyaki Australian lobster to Thai green curry beef short ribs. From lunch sashimi platters and dinner grill sets to all-day à la carte highlights, guests can savour diverse tastes on a memorable culinary journey.
Available during lunch service, the raw bar offers guests nine premium sashimi items, starting from HK$48. Highlights include Hokkaido scallop sashimi with avocado, Pacific hamachi with scallions, and tuna tataki. Guests may curate their own personalised meal by selecting any four sashimi items, complemented with Inaniwa udon and a refreshing tomato salad, offering a refined balance of taste and texture.
Available exclusively from Sunday to Tuesday evenings, the six-course teppan set menu offers guests a choice between two indulgent options:
Each set is complemented by seasonal sashimi, a chef-crafted soup, Teppan-style fried rice, and dessert.
SAVVY’s expanded all-day à la carte menu showcases a wide spectrum of Asian and grilled specialities. Highlights include Alaskan king crab with chilli lime sauce from the SAVVY Signature Grills section, duck liver with fig chutney from the Japanese Teppan section, tandoori chicken bites from the Indian selection, green curry beef short rib with Thai baby eggplant from the Thai kitchen, mapo tofu toast from the Chinese menu, and sweet, spicy fried chicken from the Korean section. Guests can also enjoy vegetarian creations, such as charred okra with amchur, alongside indulgent desserts like Thai tea crème brûlée and peanut butter vegan chocolate bar with raspberry sorbet. The menu reflects the diversity and craftsmanship of SAVVY’s international culinary team and offers guests a vibrant mix of flavours and experiences.
