Dished up

PUBLISHED : Thursday, 20 December, 2007, 12:00am
UPDATED : Thursday, 20 December, 2007, 12:00am

Water Margin in Causeway Bay is serving a three-course set menu with cocktails for HK$628 plus 10 per cent per couple. The menu, available until the end of the month, includes starters of vegetarian shark's fin wrapped in pork cheek and fresh scallops topped with salmon roe (above), and main courses of crispy deboned lamb ribs, Kung Bo-style fried prawns (below) and jade dumplings with mixed vegetables, served with cocktails such as osmanthus mule (vodka with homemade osmanthus sugar and apple juice, above) and guavaberry (vodka with guava syrup, cranberry juice, pineapple juice, orange juice and ginger ale). Bookings: 3102 0088.

Yan Toh Heen at the InterContinental in Tsim Sha Tsui is pairing Martell cognac with Chinese cuisines. The pairings are available a la carte and include casserole of stewed foie gras with chicken served with a glass of Martell VSOP; sauteed Wagyu beef with shishito peppers and mushrooms, with Martell Cordon Bleu; and double-boiled bird's nest with coconut cream, paired with the Martell Creation Grand Extra. Bookings: 2313 2323.

Cafe des Artistes in Lan Kwai Fong has a winter menu of foie gras specialities. Dishes include roasted whole duck foie gras with corn fritters and green peppercorn sauce with cognac; duck foie gras confit with apple and raisin chutney and spice bread; and duck foie gras risotto with porcini mushrooms, green asparagus and chestnut and truffle oil gravy emulsion. Bookings: 2526 3880.