• Sat
  • Dec 20, 2014
  • Updated: 9:44am

Table talk

PUBLISHED : Thursday, 19 July, 2012, 12:00am
UPDATED : Thursday, 19 July, 2012, 12:00am
 

Vivian Mak of MingCha in Quarry Bay and Nana Chan of Teakha in Sheung Wan are pairing up for a tasting of teas and desserts. Those attending the class on July 26 will taste MingCha teas such as white peony supreme and Tieguanyin Classic with Teakha's dense chocolate cake and summer lemon tart. The class is HK$180. Bookings: discover@teakha.com

Hugo's at the Hyatt Regency in Tsim Sha Tsui is featuring Australian black truffles until the end of the month. Guests can taste dishes of veal carpaccio with shaved black truffle; vegetable casserole with pata negra ham and black truffles; butter-poached fillet of French line-caught sea bass with shaved black truffles and braised young fennel and ratte potato fondant; and organic Rhug Estate suckling pig with black truffles and marsala pork au jus (above). Bookings: 3721 7733

Lily & Bloom restaurant in Central is serving a taste of Guinness pairing menu that's available until the end of September. The six-course menu is available for HK$760 plus 10 per cent for groups of four to 10, and needs to be ordered at least three working days in advance. The menu, served with two pints of Guinness, includes starters of oysters Kilpatrick and beetroot carpaccio with fontina cheese and honey mustard dressing; mains of roasted pigeon with sweet potato and arugula salad, and dry-aged Irish rib-eye with glazed sweetbreads, artichoke puree and tempura baby gem lettuce; and dessert of Guinness tiramisu. Bookings: 2810 6166

The Yat Tung Heen restaurants in Wan Chai and Tsim Sha Tsui are serving healthy bird's nest and fish maw dishes, which are available ?a carte or on a set menu (HK$480 plus 10 per cent). Dishes include minced pumpkin broth with shredded fish maw and bird's nest; pan-fried pi pa bean curd with bird's nest and black truffle paste (right); steamed egg white and bird's nest custard with sauteed prawn and gold foil; and stir-fried fish maw with celery accompanied by braised bamboo pith stuffed with supreme bird's nest and asparagus. Bookings: 2710 1093 (TST) and 2878 1212 (Wan Chai)

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

 
 
 
 
 

Login

SCMP.com Account

or