Wide, wide world of Italian vegetables

PUBLISHED : Friday, 24 March, 2000, 12:00am
UPDATED : Friday, 24 March, 2000, 12:00am

Il Mercato's latest promotion explores the variety of Italian vegetables, with a different one being featured each week for the next month.


The focus this week is mushrooms, including porcini, champignons and truffles, with dishes such as mixed mushrooms baked in paper with garlic and parsley, and wild boar chops cooked with fondue cheese, truffle cream, barolo wine and porcini.


Upcoming weeks will feature asparagus, including Italian wild asparagus, Mediterranean artichokes, and red and yellow bell peppers. Information on 2959 0788.


The Window Cafe at the Kowloon Hotel is featuring the cuisines of Scandinavia on its daily buffet.


There will be Swedish dishes such as marinated herrings, prawns in dill cream and Swedish meatballs with caper sauce; Norwegian specialities such as broiled salmon steak with dill sauce; Danish open-faced sandwiches and roast pork with crackling; and liver pate with cranberry jelly from Finland. Reservations on 2929 2888 ext 3333.


If your child is interested in magic, you might want to take him or her to Ruby Tuesday's in Taikoo Shing. The Magical Moments weekend lunch entertainment features a magic show, tricks and story telling. For information phone 2907 1133.


All Ruby Tuesday's branches (Tsim Sha Tsui, Sha Tin and Taikoo Shing) are featuring fajitas on a special menu that runs until May 22. As well as the traditional steak fajitas, guests can taste more unusual varieties such as portobello mushroom and broccoli, and margarita chicken.


If it is barbecue you like, head to the Port Cafe at the Hong Kong Convention and Exhibition Centre.


The barbecue buffet - served only at lunch on Sundays and public holidays - includes Pacific oysters, lobster claws, red crabs, sirloin steak, garlic sausages, pork chops, chicken wings and lots of fresh vegetables.


Guests can also enjoy the appetiser buffet, with salads, cold dishes and soup, and a dessert buffet, which has pastries, cakes and fruits. The buffet is $180 plus 10 per cent ($130 for children); phone 2582 7731.


Lovers of Sichuan food will be pleased to hear two hotels are holding promotions of this spicy cuisine. Guest chef Gan Jialong from the Chongqing Marriott is featured at Man Ho in the J W Marriott until April 7.


His traditional dishes include sauteed crab with diced chilli and spices, braised sliced Mandarin fish with bean curd, and braised winter melon with diced shrimp. Reservations on 2841 3853.


Dynasty at the New World Renaissance in Kowloon will feature Sichuan cuisine only from April 3-6. Three guest chefs from the province are flying out to prepare special dishes such as sauteed chicken with leeks and nuts, braised sliced garoupa with spicy sauce, spicy grass carp, and shredded pork and pickled root soup. Phone 2734 6600.


The food pages are edited by Susan Jung. Tel: 2565 2611. Fax: 2562 2485.