Several top chefs are paying flying visits to Hong Kong. Pierre Gagnaire, recently named the best chef in France by French newspaper Le Figaro, will be at Pierre at the Mandarin Oriental from May 24-31 to present an eight-course lobster menu that's available for lunch and dinner for HK$2,088 plus 10 per cent. Dishes include bisque with Renan mousseline and spring mushrooms, pincers with olive oil and seabass tartare, and tail aiguillettes with ginger butter, potato puree and tarragon green peas. Bookings: 2825 4001
Thierry Marx of the Michelin two-star Chateau Cordeillan-Bages in Pauillac will be guest chef at Amber at the Landmark Mandarin from May 26-29. Guests can try the five-course lunch (HK$1,288 plus 10 per cent) on May 27 and 28 with dishes such as sous-vide turbot and vegetables with seaweed butter and beetroot confit with crushed raspberries and selim pepper cream. The 10-course gastronomic dinners from May 27-29 include warm souffle with oysters, champagne and crispy seawater, pressed smoked eel and foie gras with cereal toast and sour apples, and sugar-crystallised eggplant with star anise cream and basil sorbet. The dinner is HK$1,688. For lunch and dinner, there's also a wine pairing for an additional HK$2,188. The 12-course gala Chateau Latour wine dinner on May 26 includes beef and carrots 'new version', paired with the Chateau Latour 1996, conical quail with tajine flavours with the 1990 and matured French farmer cheeses with the 1982. The dinner is HK$17,800. Bookings: 2132 0066
At the Four Seasons, Michelin one-star chef Michel Portos from Le Saint-James in Bouliac, Bordeaux, will be at Caprice from May 26-29. The lunch menu includes starters of oyster tartare with green apple and guacamole and terrine of duck confit and foie gras with young salad leaves, main courses such as sea bream fillet a la plancha with pears and leeks in bearnaise sauce or pork knuckle and squid crepinette with chorizo jus, and desserts of French-style brioche with red berries and verbena ice cream and exotic fruit minestrone with coconut jelly, sweet pesto and yoghurt ice cream. It's HK$400 plus 10 per cent for two courses and HK$480 for three.
A seven-course dinner tasting menu has dishes of beef tartare with consomme of brulee potatoes, scallop risotto with pomelo and Mediterranean white caviar, sole fillet with sea urchin, endive and fondant tete de veau, and pan-sauteed foie gras with Moroccan condiments. It costs HK$1,880, or HK$2,880 with a wine pairing. Bookings: 3196 8860
Mistral at the InterContinental Grand Stanford in Tsim Sha Tsui is featuring Sicilian dishes, including pan-fried mozzarella with semi-dried tomatoes, rocket and balsamic reduction, rolled swordfish gratin with mozzarella cheese and anchovies and Sicilian-style rack of lamb (above). Bookings: 2731 2870
Lot 10 in Central is celebrating its fourth anniversary with a 40 per cent discount for a la carte dishes for 400 customers. The discount is available for parties of four or more that are booked in advance. The menu lists dishes of emperor prawn and mushroom risotto, ravioli with gorgonzola, walnuts and crab meat cream cheese sauce, Wagyu rib-eye with morel mushroom gravy, warm apricot brioche pudding with raisins, and homemade poppyseed iced parfait with wafer and caramel reduction. Bookings: 2813 6812