Bruce Dawson dips into the so-called "healthy" menus.

The whole idea of spa cuisine might seem like an obvious gimmick, hastily included in a visit to one of the city’s finer spas as something of an afterthought. But there is something more going on here: This may be the healthiest food you’ve ever eaten. From specific herbal teas designed to balance your yin and yang to specially produced organic meats and vegetables, these places take their food seriously and stress that true mind-body-spirit rejuvenation lies not just in what is put on your body but what is put into it. But like so many good things, it don’t come cheap.

Spa Cafe, Landmark Mandarin Oriental  

15 Queen’s Rd., Central, 2132-0188.

I was a little dubious, but as executive chef Richard Ekkebus told me, “Spa Cafe is not just another health-food restaurant; its culinary concept is based on the Cretan diet pyramid. Namely, a diet rich in fruit, vegetables, cereals and olive oil, often supplemented with fish. The low-calorie dishes are made up from carefully selected products, most of which is of organic origin. Butter and cream give way to non-saturated oils. High-fiber and whole-meal breads are preferred. Most of the food items on this menu require little cooking time, retaining nutritional value. This ancient Cretan concept is a healthy diet combining wisdom and pleasure. The choice of drinks matches the cuisine, featuring a selection of mineral waters, fresh fruit and vegetable cocktails.” As it turns out, the eating habits of the people of Crete have one of the highest life expectancies anywhere in the world and one of the lowest incidences of heart disease and other chronic ailments. In addition, drink a glass or two of red wine with every major meal – it’s good for your arteries. A key feature of the Cretan diet is its abundant use of organically grown, extra-virgin olive oil. More than anywhere else in Greece, Cretans enjoy their “ladera” (cooked in olive oil) dishes, such as veal casseroles and okra dishes.

The Spa at The Four Seasons

8 Finance St., Central, 3196-8333.

The hotel’s dining hubs can all be expected to carry a wide variety of vegetarian, low-fat, low-carb and fat-free dishes using local flavors. The outdoor Pool Terrace next to the spa and Fitness Central’s juice bar are popular after treatments, with the Mango Mania, Very Berry, Passion Punch, Melon Bash and Lava Flows going for $95 and offering a quick fix post-spa. The e.lix.r brand of tonics and teas ($180), with no added sugars, colors, flavors or preservatives, is full of phyto-nutrients, vitamins and minerals. The hotel’s executive chef is a big fan of organic cuisine and recommends burrata cheese flown in fresh from Italy weekly combined with vine-ripened tomatoes and organic olive oil for a light snack (Pool Terrace, $130). A package deal includes one night’s stay in a deluxe harbor-view room, Vitality Lounge access, a polish and fusion massage, manicure, pedicure and breakfast at the Pool Terrace or The Lounge for $4,100 for one, $6,200 for two.

Plateau Spa at Grand Hyatt Hong Kong

1 Harbour Rd., Wan Chai, 2588-1234.

The “Relax” program combines two treatments over three hours, including a Plateau Treatment visit with a healthful lunch between 1pm-4pm and a choice of facial, body wrap, massage or eye treatments for $2,900. Executive chef Marco Avitabile weighs in: “We wanted to give a very light food option with minimal fat content, applying gentle cooking methods such as steaming or stir-frying with broth rather than with fat in order to maintain colors and vitamins and minerals. We decided to do this to make the spa experience a complete circle of wellbeing for mind, body and soul.” Warm herbal chicken supreme with Romaine lettuce and green-apple vinaigrette, poached tenderloin with herb jus, and spiced, honey-glazed pumpkin – the focus is on steaming and slow cooking without heavy sauces. In addition to the separate a la carte grill or the private-function Pool House, the Courtyard offers a healthful buffet breakfast and light refreshments served under the trees just beside the Plateau’s reception area and is included with room accommodation or $165 on its own, 7am-10am weekdays, until 11am weekends.

I-Spa at the InterContinental Hong Kong

18 Salisbury Rd., Tsim Sha Tsui, 2313-2256.

A healthy three-course lunch (awarded Best Spa Cuisine by AsiaSpa magazine) is included with each I-Spa day program and the I-Spa menu is also available a la carte should you feel like a health kick. More than 10 full-day spa packages from $2,700 are inclusive of a three-course I-Spa Cuisine luncheon, served poolside overlooking Victoria Harbour, a great detox treatment, “indulgence” treatment different for men and women and others. The experience is a full-on sensory one, geared to balance one’s yin and yang. The goal is to provide guests with a spa experience that appeals to all the senses, including taste and sight. Executive chef Laurent Andre has come up with a menu featuring dishes that are visually attractive and delicious as well as nutritious. The menu is designed to enhance the spa visit with cuisine that is light and delicious and can be enjoyed after treatments or as a nice break during a full-day I -Spa program. The lush, tropical setting of the pool terrace, coupled with the I-Spa cuisine, makes for a relaxing, holistic experience. Of the philosophy of the spa’s cuisine, Andre says, ‘‘It’s all about a natural balance of raw ingredients, using grilling versus frying, that focus toward light and healthy flavors to stimulate your wellbeing and balance your senses. Naturally treated olive oils and no other fats such as butter or cream have been used; the days of using fats for flavors are no more. We use white meats that have a more controlled level of fats than red meats, combined with fresh, young vegetables. Of course, we do not want to compromise the delights that desserts bring to us, but our special creations use creams and chocolate which are sugar free.’’ The spa’s director, Tracy Lord, adds: ‘‘We recognize that not all of our spa guests come here to diet, so we wanted to create dishes that were delicious, healthy, but satisfying. Our spa cuisine menu offers a variety and balance in terms of fish, meat and vegetarian options, not just salads and fruit, but rather more creative and adventurous with different flavors.”

The Peninsula Wellness

Salisbury Rd., Tsim Sha Tsui, 2920-2888.

Weekday Spa Escape: $1,500 per person, including use of the Peninsula spa facilities, pool, steam room, Asian Tea Lounge, ESPA salt and full-body exfoliation, aromatherapy body massage and lunch by the pool. The program has been devised to take into account every aspect of a guest’s way of life, and lighter, healthful cuisine options are being introduced at all Peninsula dining outlets. Specially created dishes are debuting at The Peninsula Hong Kong spa this month that use fresh, organic produce from local farms. The new “guest nutrition adviser,” Gabrielle Tuscher, is working with the hotel’s chefs to develop menu choices that are well-balanced, healthful options. New menus also cater to those with alternative diets such as vegetarian, lactose-free or low-carb. Tuscher, a U.S.-accredited and registered dietician with a Master’s degree in Clinical Nutrition and Food Studies from New York University, is available for individual guest consultations to meet individual taste and health requirements. Menus now also feature a range of organic beverages including an organic green tea and five organic black teas - Breakfast, Afternoon, Peninsula Blend, Assam and Darjeeling - which are naturally rich in antioxidants. A range of organic herbal teas (including chamomile, Indian basil, peppermint, ginger, lemongrass and orange), organic coffees and organic chocolates will be launched later in the year, to be served at the spas and dining outlets and available for purchase from the hotel boutique. Executive chef Florian Trento says of the new dishes, “It’s about flavorful dishes with a focus on eating healthy, for guests conscious about maintenance of a healthy lifestyle and personal wellbeing. It’s not a diet, it’s not about losing weight, and it’s certainly not a trend or fad.”