Dished Up

PUBLISHED : Thursday, 11 August, 2005, 12:00am
UPDATED : Thursday, 11 August, 2005, 12:00am

If you're looking for something a little different than the usual wine-and-food pairings, Opia at the JIA hotel in Causeway Bay is holding a martini dinner next Tuesday featuring cocktails by London mixologist Mark Ward and dishes by chef Teage Ezard. The six-course meal includes: seared Atlantic scallops with chermoula, chorizo sausage, artichoke, pomegranate and mint salad, paired with the 'Cituresque' (Bombay Sapphire with fresh mint, Lillet blanc, quince liqueur and orange bitters); steamed duck dumplings in light Asian broth with mushrooms, black beans, cucumber and ginger, served with the 'Glen Merry' (18-year-old Glenfiddich with Opia's orange, ginger and star anise syrup, Lillet blanc, Cointreau and orange bitters); and dessert of caramelised banana and cardamom custard, served with the 'Sancti Spirtus' (21-year-old Glenfiddich with creme de cacao, Grand Marnier, orange bitters and a cinnamon quill). Dinner is $880. Bookings: 3196 9100

The Pizzeria in the Kowloon Hotel in Tsim Sha Tsui is featuring the cuisine of Venice until the end of the month. Dishes include broiled pigeon on caramelised red chicory with polenta and semolina cream, Venetian-style red crab salad (below), and risotto with sea perch, clams, asparagus and vegetable pearls. Bookings: 2734 3803

The Langham Place Hotel in Mongkok is making summer even hotter by serving fiery Sichuan dishes at Ming Court. Guests can taste cold appetisers of marinated beef shank and ox cheek in chilli sauce, dried bean curd with dried chilli and mustard seeds (below) or shredded chicken and cucumber with cold rice noodles and Sichuan sauce, and main courses of Sichuan-style sauteed duck's tongues, sauteed Canadian clams with preserved chilli, simmered fillet of fish with hot chillies and vegetables, and braised whole garoupa with shredded pork and black mushrooms in Sichuan spicy sauce. Bookings: 3552 3300

DiVino on Wyndham Street has an executive set lunch from Monday-Thursday for $108 for one course, $128 for two and $138 for three. Appetisers include country salad with poached egg and crispy bacon, cannellini bean soup with black truffles or cream of leek and potatoes with shrimp tails; pasta dishes include traditional lasagne Bolognese and baked pancake filled with ricotta and spinach; while main courses include roulade of sea bass with tomatoes, capers and oregano, grilled strip loin with seasonal vegetables and braised boneless pork leg with baby vegetables. Bookings: 2167 8883


Send to a friend

To forward this article using your default email client (e.g. Outlook), click here.

Dished Up

Enter multiple addresses separated by commas(,)