Table talk

PUBLISHED : Thursday, 21 June, 2012, 12:00am
UPDATED : Thursday, 21 June, 2012, 12:00am


Maxime Bazart of the organic Spanish winery, Pares Balta, will host the Cottage Vineyards dinner on Tuesday at the Kee Club in Central. The four-course dinner includes a main course of pan-fried sea bass with paella rice and crunchy zucchini flower, paired with the Pares Balta Hisenda Miret 2007, Pares Balta Electio 2006, Dominio Romano Ribera del Duero 2007, and Vinyes Domenech Furvus 2008. The dinner is HK$960 plus 10 per cent. Bookings: 2395 1293

The Mistral restaurant at the InterContinental Grand Stanford in Tsim Sha Tsui is serving house-made pasta dishes until the end of the month. The menu includes saffron tagliatelle with braised lamb shank, porcini mushrooms and potatoes; ravioli (left) filled with organic egg and served with Italian cured pork cheek and fava beans; and sea scallop and braised leek cannelloni with black truffle veloute. Bookings: 2731 2870

Hotel Nikko in Tsim Sha Tsui is featuring organic vegetables at its Toh Lee Chinese restaurant. The selection includes sauteed white bitter melon with frog legs and house-made XO chilli sauce; Chinese spinach simmered with bamboo pith and shark's bone soup; sauteed beef shin with black fungus, angled luffa and onion; and sauteed water spinach with dried shrimp and shrimp paste. Bookings: 2313 4225

One Harbour Road at the Grand Hyatt in Central is featuring lobster dishes until the end of the month. Guests may taste dishes of steamed egg white with lobster and wolfberry seeds; wok-fried Boston lobster with dried chilli, tomato/egg sauce and crisp Chinese buns (left); wok-baked Boston lobster with preserved mushroom sauce; and deep-fried lychees filled with lobster, crab meat and onions. Bookings: 2584 7722

Jashan Indian restaurant in Central is conducting cooking classes until the end of next month. The classes take place on the next two Saturdays, and on July 14 and 28. In level-one classes this month, students will learn about dishes such as samosas, butter chicken and palak paneer (cottage cheese and spinach with white cumin and brown garlic); in level-two classes next month, they'll learn how to make broccoli cheese tikka, chicken tikka masala and vegetable jalfrezi. Each class is HK$398 and includes a lunch buffet. Bookings: 3105 5300