Dished up

PUBLISHED : Thursday, 12 June, 2008, 12:00am
UPDATED : Thursday, 12 June, 2008, 12:00am

Pierre at the Mandarin Oriental in Central is featuring the wines of Burgundy in an eight-course meal from June 16-21. The meal includes pan-fried sea snails with ricotta cheese and walnuts, paired with the Domaine Michel Juillot Clos Tonnerre Mercurey Premier Cru 2004, boeuf Bourguignon served with the Frederic Magnien Gevrey Chambertin 2004, and fromages de Bourgogne served with the Jean Marc Boillot le Ronceret Volnay Premier Cru 2003. The dinner is HK$1,988 plus 10 per cent. Bookings: 2825 4001

The Regal Kowloon Hotel in Tsim Sha Tsui is serving crabs on the international buffet at Cafe Allegro. Dishes include deep-fried mango, crabmeat and seafood rolled in crispy rice paper, deep-fried bread rolled with crabmeat and goose liver, steamed crab infused with Chinese wine (right), stir-fried crab with spicy chilli and garlic, and steamed sole fillet with hairy crab roe. The dinner buffet is HK$298 plus 10 per cent (HK$198 for children) Monday-Thursday and HK$318 (HK$218 for children) Friday-Sunday and the eve and day of public holidays. Bookings: 2313 8718

Bobby Chinn of Restaurant Bobby Chinn in Hanoi will be in Hong Kong from June 17-20 as a guest chef, for a charity dinner and to teach a cooking class. His guest chef stint at Saigon in Stanley runs on June 17, 18 and 20. Chinn's four-course dinner costs HK$498 plus 10 per cent and includes rice paper-wrapped foie gras, monkfish tail simmered in caramel sauce and coconut creme brulee. The charity dinner on June 19 benefits the Heep Hong Society, and has dishes such as seared day boat scallops with braised edamame and truffle pea jus and braised blackened cod on braised banana blossoms. The dinner, with wines for each course, will be held at Saigon and costs HK$1,500; guests will also receive a copy of Chinn's cookbook, Wild Wild East. At his cooking class on June 20, Chinn will demonstrate dishes of bun bo with Wagyu beef, tamarind-glazed crab cakes and spice-cured duck with banana flower salad. The class is HK$450 and proceeds go to the Heep Hong Society. Bookings for the guest chef promotion: 2899 0999. For the charity dinner and cooking class phone Frederick on 9163 0399 or e-mail