PUBLISHED : Friday, 27 July, 2001, 12:00am
UPDATED : Friday, 27 July, 2001, 12:00am

Hotels and restaurants are coming up with ways to beat the summer heat. Over at the Furama, guests can enjoy a summer barbecue dinner without fear of heat stroke or smoke inhalation by heading to the comfortable, air-conditioned environment of The Rotisserie. There, an array of meats and seafoods will be grilled to order, including US roast beef, sirloin, lamb chops, quail, sausages, fish and oysters. There's also a buffet of salads and desserts. The barbecue dinner is available Monday to Saturday

at $198 for adults and $158 for children plus 10 per cent

(tel: 2842 7504).

The chefs at Ye Shanghai in Pacific Place have created a menu of light, cooling vegetarian fare, which are available along with the restaurant's regular dishes. Guests can enjoy shredded vegetarian chicken and bean jelly, stir-fried vegetarian chicken with honey beans, stir-fried monkey head mushrooms in brown sauce and braised shredded beancurd with vegetarian ham, mushrooms and bamboo shoots (tel: 2918 9833).

Award-winning chef Kelvin Cheung of the Regal Hongkong Hotel has created a summer menu that includes chilled marinated pigeon and strawberries, braised pomelo skin with dried veal knuckle and sauteed shrimp and longan with walnuts. The dishes can be sampled in the Regal Seafood Restaurant (tel: 2837 1786).

At Golden Bauhinia in the HK Convention and Exhibition Centre, they're using summer fruits on a special menu, with such dishes as sauteed prawns with strawberry sauce, braised beef brisket in pumpkin and steamed lychees stuffed with mashed shrimps (tel: 2582 7728).