Cuisine

Table talk

PUBLISHED : Thursday, 02 August, 2012, 12:00am
UPDATED : Wednesday, 15 August, 2012, 10:47pm

Chefs Sriprathum Rosarin and Klangtong Kanokporn from the Millennium Hilton in Bangkok will be cooking Thai dishes at the Garden Cafe of the Conrad Hotel in Admiralty until August 10. The chefs' dishes, which will be rotated throughout the promotion, include spicy seafood soup with Thai herbs; deep-fried spring roll sheets with shrimp (right); spicy grilled eggplant salad with prawns and pork; fried beef with fresh chilli; green curry with pork; and bananas in warm coconut milk. The lunch buffet is HK$338 plus 10 per cent (HK$238 for children) Monday to Friday and HK$398 (HK$248 for children) on Saturday, Sunday and public holidays. The dinner buffet is HK$488 plus 10 per cent (HK$288 for children) Monday to Thursday and HK$538 (HK$308 for children) Friday to Sunday. Bookings: 25213838 ext 8220

Man Ho Chinese Restaurant at the JW Marriott in Admiralty is featuring fresh mushrooms until August 15. The dishes include sauteed sliced South African abalone with white porcini mushrooms; braised vegetables with fresh chanterelles; double-boiled young coconut with fish maw, catathelasma mushrooms and cabbage; and sauteed wagyu beef with fresh yellow porcini mushrooms. Bookings: 2810 8366

Sabatini Ristorante Italiano at the Royal Garden in Tsim Sha Tsui is serving Tasmanian black truffles. Guests can taste pan-fried fillet of wagyu with black truffle potatoes and black truffle sauce; risotto with black truffles and fontina cheese fondue; veal carpaccio with black truffle and vegetable dressing; and double-boiled beef consomme en croute with black truffle. Bookings: 2733 2000

The Verandah at the Repulse Bay Hotel is offering unlimited souffles (right) on its semi-buffet set lunch, which is available Wednesday to Saturday and costs HK$338 plus 10 per cent for two courses and HK$358 for three (on Saturday, only the three-course lunch is available). The souffle selection changes daily: on Wednesday it's mango, Thursday is Grand Marnier, with raspberry on Friday and ginger on Saturdays. Bookings: 2292 2822