Sauce

Dished up

PUBLISHED : Thursday, 09 July, 2009, 12:00am
UPDATED : Thursday, 09 July, 2009, 12:00am

Dakota Prime in Central is serving a four-course Kobe steak dinner this month. Executive chef Makoto Ono has created a menu that includes a starter medley of Wagyu beef tataki, seared Hokkaido scallops and seaweed salad with sesame soy dressing, carrot miso soup and a main course of A5 Kagoshima rib-eye steak. It costs HK$688 plus 10 per cent. Bookings: 2526 2366

Executive chef David Tamlyn is serving a truffle tasting menu at The Pawn in Wan Chai. The set menu has dishes of soft boiled duck egg and asparagus soldiers with summer truffles and salad, beef carpaccio with pickled quail eggs, summer truffles and rocket, seared sea bass with truffle tapenade, roast truffle chicken with port wine gravy, and chocolate truffle cake with butterscotch sauce and gold leaf. The dinner, available until August 28, costs HK$580 plus 10 per cent, or HK$780 with a wine pairing for each course. Bookings: 2866 3444

Zeffirino Ristorante at the Regal Hongkong Hotel in Causeway Bay and Regal Kowloon Hotel in Tsim Sha Tsui are featuring lobster and seafood dishes until the end of September. The dishes are available a la carte or on a six-course set menu for HK$688 plus 10 per cent. Set menu dishes include a starter of jumbo scallop and mixed salad in chef's sauce or home-made lobster terrine pie with aubergine puree (right), a main course choice of fresh lobster with black truffle in brandy and mustard sauce or pan-fried beef tenderloin with meat-stuffed zucchini and green sauce. A la carte dishes include fresh tiger prawn risotto and fresh whole Boston lobster. Bookings: Regal Hongkong Hotel 2837 1799, Regal Kowloon Hotel 2313 8612

Sea urchins from Hokkaido are flavour of the month at Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom and Nobu at the InterContinental Hong Kong in Tsim Sha Tsui. Senzuru is preparing sea urchins as sashimi and tempura and with steamed egg (far left) and teppan fried rice. Bookings: 3160 6898. At Nobu, they're available on a special summer menu that includes uni saute with inaniwa pasta, roasted king crab leg with creamy uni sauce, uni 'new style' sashimi and tenderloin steak with uni butter. Bookings: 2313 2340