Dished up
You should book your tickets now for the annual Great Chefs of Hong Kong charity event being held on May 21 at the Grand Hyatt in Wan Chai. All proceeds from the event go to the Heep Hong Society's resources centres to help children with special needs and their parents. Participating hotels and restaurants include the Grand Hyatt (which will be serving dishes of spring green bean curd with wasabi and soy sauce; foie gras maki roll; soba with perilla seed sauce and spring onions), W's Entrecote (escargots on mushrooms; duck a l'orange), M at the Fringe (house-smoked salmon rillettes with black bread and horseradish cream; pavlova with passion fruit sauce and fresh fruit), Habibi (mezze - consisting of hummus, bossara, labna and babaganoush - with Habibi bread), Mandarin Oriental hotel (molecular dishes of instant 'noodle' soup with wasabi, mushroom and pork; 'make up'), Cuisine Cuisine (braised bamboo pith stuffed with imperial bird's nest; steamed glutinous dumplings with mango and aloe; poached goose liver and pork wonton with chilli sauce; saut?ed Angus steak with crispy garlic chips) and Vero Chocolates. Beverage suppliers such as Force 8 Cellars, Jebsen Fine Wines, Fine Vintage and Ming Cha will serve drinks. General tickets for the Great Chefs event are HK$700; tickets for 'Great Chefs Plus' (with special food and wine) are HK$1,200. For information call 3618 6326
Madison's Restaurant & Bar in Central will hold a dinner tonight featuring the wines of Richard Hamilton from McLaren Vale in Australia. The four-course dinner includes yellow chicken supreme with wild mushroom ravioli in lobster bisque emulsion paired with Richard Hamilton Synergy Merlot 2003, milk-fed veal loin with apple and celeriac pur?e and goose liver sauce with the winery's Hut Block Cabernet Sauvignon 2004, and assorted cheese with the Centurion 110-Year-Old Vine Shiraz 2002. The dinner is HK$450 plus 10 per cent. Bookings: 2523 4772
Spices at the Repulse Bay is serving a barbecue buffet dinner on the Garden Terrace every Saturday until the end of the month. The spread includes prawns, lamb chops, steak, fish and satay with accompaniments such as naan bread and salads. It costs HK$358 plus 10 per cent (HK$179 for children three to 11). Bookings: 2292 2821
Azure Restaurant at the Hotel LKF in Central is serving a Mediterranean set meal until the end of May. Guests can choose four courses (HK$420 plus 10 per cent) or six courses (HK$570), with dishes such as orzo and calamari salad, artichoke tart, Greek lentil soup, poached Atlantic salmon fillet, lamb kebabs and floating islands with white chocolate panna cotta and chestnut puree. Bookings: 3518 9330
Aji Bou Izakaya at the Regal Riverside Hotel in Sha Tin is featuring abalone and teppanyaki on its May dinner buffet. Guests will receive a serving of boiled abalone in Japanese consomm? before heading to the buffet for teppanyaki dishes such as pan-fried abalone in teriyaki sauce, stir-fried ramen with abalone, pan-fried diced beef (above) with crispy garlic and beef rolls with enoki mushrooms. Other buffet dishes include sushi, sashimi and tempura. It costs HK$288 plus 10 per cent (HK$198 for seniors and children) Monday to Thursday and HK$298 (HK$208 for seniors and children) Friday to Sunday and on public holidays. Bookings: 2132 1256
Dong Lai Shun at the Royal Garden in Tsim Sha Tsui is featuring a menu of creative fish dishes. The menu includes baked red fish with chilli and sea salt, pan-fried rabbit fish with Chinese yellow wine sauce, saut?ed zebra lion fish fillets with matsutake mushrooms and vegetables and chilled mashed eel with goose liver and diced lychee (below, far left). Bookings: 2733 2020
Aqua Roma and Aqua Tokyo in Tsim Sha Tsui are serving a special menu of lobster dishes throughout May. Aqua Roma's menu includes spinach-wrapped steamed lobster with fennel, capsicum and lobster bisque, and lobster with mandarin jelly, seaweed salad and balsamic vinegar. The menu at Aqua Tokyo features char-grilled lobster (below) with chilli yuzu sauce, tempura lobster with clams and somen noodles, and steamed lobster and salmon sushi roll with lobster bisque and rosemary. Bookings for both restaurants: 3427 2288
