Forty years after his death, two of Bruce Lee's siblings reminisce about their famous brother's life and a legacy that is inspiring a whole new generation of fighters. Jo Baker reports.
Chris Seifried, winemaker and owner of the Seifried Estate Winery in Nelson, New Zealand, will host a dinner tomorrow at The Studio by Culinart in Aberdeen. The four-course meal costs HK$880 plus 10 per cent, and includes terrine of baby octopus and cuttlefish with artichoke hummus and bell pepper relish served with the Seifried Estate Pinot Gris 2010; bacon-wrapped diver scallop with preserved lemon, sunchoke couscous and za'atar spice with the winery's Sylvia Zweigelt 2008; and roasted guinea hen with semi-dried tomatoes and basil sp?tzle with the Seifried Estate Range Pinot Noir 2010 and the Seifried Winemakers Collection Pinot Noir 2009. Bookings: 6799 7558
Several restaurants around Hong Kong are serving seasonal wild mushrooms. At the Sheraton in Tsim Sha Tsui, the fungus is on the menu until August 31 at Celestial Court Chinese Restaurant and the Oyster & Wine Bar. The Celestial Court menu includes roasted whole suckling pig with pearl barley, black truffles, sticky rice, ham and wild mushrooms (below); steamed boneless chicken with Yunnan ham and black mushrooms; and grilled assorted wild mushrooms with Iberico ham. The ? la carte selection at the Oyster & Wine Bar lists grilled matsutake and US beef carpaccio; and braised Australian abalone with sauteed chanterelles and fresh peas. Bookings: 2369 1111
At the Royal Garden Chinese Restaurant in Tsim Sha Tsui, wild mushrooms from Yunnan province are made into dishes of pan-fried smoked duck roll with abalone and wild fungus; abalone with bitter squash and wild black fungus; sauteed chanterelles with conpoy, eggs and bean sprouts; and sauteed porcini with prawns and seasonal greens. The mushroom dishes are available until September 15. Bookings: 2724 2666
The mushroom promotion at Toh Lee at the Hotel Nikko in Tsim Sha Tsui runs until the end of the month. It includes sauteed chanterelles with osmanthus, crabmeat and scallops in lettuce (above); sauteed termite mushrooms with prawns and kale; braised scallops with porcini and gravy; double-boiled winter melon with cordyceps sinensis, matsutake, fish maw and conpoy; and baked quail with porcini, butter and garlic. Bookings: 2313 4225