Table Talk

PUBLISHED : Thursday, 31 May, 2012, 12:00am
UPDATED : Thursday, 31 May, 2012, 12:00am

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In celebration of Queen Elizabeth II's Diamond Jubilee, the Mandarin Oriental in Central is serving a royal afternoon tea in the Clipper Lounge until June 10. The tea - served in a setting that includes artwork by the Prince of Wales, Queen Victoria and Prince Albert, as well as photos by Lord Snowdon - has a menu created by the hotel's executive chef, Uwe Opocensky, who cooked for Queen Elizabeth and Prince Philip's 50th anniversary dinner. Tea (right), with a glass of R de Ruinart Champagne, costs HK$488 for one and HK$888 for two, and includes organic Welsh egg with caviar; mini Yorkshire pudding with roast beef, horseradish and watercress; royal Victoria sponge; Battenberg cake; and scones with homemade strawberry and orange preserves and clotted cream. Bookings: 28254007

Also celebrating the Diamond Jubilee is The Pawn in Wan Chai, which is serving a four-course dinner with wines on June 6. The menu - which includes maple and juniper-cured salmon paired with Chapel Down English Rose rose 2010; and new season lamb shoulder and rack with Chapel Down Trinity 2009 - is HK$550 plus 10 per cent. Bookings: 28663444

Jorge Gonzalez of the Four Seasons in Mexico City and tequila barista Alfredo Sanchez from the Four Seasons resort in Punta Mita will showcase Mexican cuisine and drinks from tomorrow until June 10 at the Four Seasons hotel in Central. Gonzalez's menu in The Lounge includes braised oxtail and plaintain sopes; lamb rump roasted in agave leaf; Mayan chocolate cake and tres leches cake with wild berry sauce. In The Blue Bar, Sanchez's cocktails will include Paloma (tequila reposado with grapefruit soda, lime and salt) and Rosa Maria (mescal with organic pineapple, rosemary, lime and sugar). Bookings: 31968820

Yat Tung Heen, which has branches in Tsim Sha Tsui and Wan Chai, is serving Shunde cuisine until June 14. Dishes, available ?la carte or on a set menu (HK$460 per person for a minimum of two), include roasted crispy eel with honey sauce and deep-fried chicken wings with mushrooms, celery and carrot; sauteed prawns with tomato and vegetables (far left); and pan-fried mud carp stuffed with meat sausage, Chinese parsley and spring onions. Bookings: 2710 1093 (Tsim Sha Tsui) and 2878 1212 (Wan Chai)