Dished up

PUBLISHED : Thursday, 20 March, 2008, 12:00am
UPDATED : Thursday, 20 March, 2008, 12:00am

Shirley Brooks from Elk Cove Vineyards in Oregon will host tonight's wine dinner at Cucina restaurant in the Marco Polo Hongkong Hotel in Tsim Sha Tsui. The main course of roasted lamb rump with mustard, ratatouille, roasted parsnips and thyme and madeira jus is served with the winery's Willamette Valley Pinot Noir 2006, Mt Richmond Pinot Noir and Henry Estate Winery Barrel Select Pinot Noir. The event is HK$780 plus 10 per cent. Bookings: 2891 8181

Hoi Yat Heen Chinese restaurant at the Harbour Plaza in North Point is featuring the cuisine of Jiangsu province until the end of April. Diners can sample dishes such as deep-fried bean curd stuffed with dace fish mousse in spicy and sour sauce, preserved vegetables with mashed broad bean paste, braised sliced chicken with bamboo shoots and wood fungus in pickle sauce (above), marinated pork knuckle and sweet and sour fish broth. Bookings: 2185 2788

Wagyu beef is being served on the dinner buffet at Aji Bou Izakaya at the Regal Riverside Hotel in Sha Tin. Dishes include diced Wagyu beef skewers, Wagyu beef sushi, braised Wagyu beef with herbs and roasted Wagyu beef salad. The dinner buffet is HK$228 plus 10 per cent (HK$158 for children) Monday to Thursday, and HK$258 (HK$168 for children) Friday to Sunday and the eve and days of public holidays. Bookings: 2132 1256

Yee Tung Heen at The Excelsior hotel in Causeway Bay is serving Hakka dishes throughout March and April. Dishes include traditional Hakka-style braised duck, braised chicken with ginger and wine, steamed spare ribs with preserved olives and steamed squash with conpoy and preserved vegetables (below). Bookings: 2837 6790