Table talk

PUBLISHED : Thursday, 02 September, 2010, 12:00am
UPDATED : Thursday, 02 September, 2010, 12:00am

Yuji Wakiya, a Japanese chef specialising in Chinese cuisine at his restaurants Turandot (in Tokyo and Yokohama) and Wakiya (in Tokyo), is teaming up with Lau Yiu-fai, executive chef of Michelin star Yan Toh Heen at the InterContinental, for a promotion from September 3-7. On Friday they will serve an eight-course set menu with sake pairing for HK$1,988 plus 10 per cent that includes dishes of braised sea cucumber and winter melon with shrimp roe; steamed garoupa fillet with black truffles, ginger and scallions; wok-fried Wagyu beef with termite mushrooms and white asparagus; and braised e-fu noodles with lobster in tomato broth. The set menu and a la carte dishes are available on other days of the promotion. Bookings: 2313 2323

Unkai Japanese restaurant at the Sheraton in Tsim Sha Tsui offers a nine-course dinner paired with boutique champagnes and one red Burgundy on September 9. The meal includes soft shell crab tempura with turnip and ginger dipping sauce served with Launois Blanc de Blancs Grand Cru NV; Hokkaido oyster with ponzu with Claude Cazals Blanc de Blancs Grand Cru NV; foie gras sushi with mango, foie gras and black sesame seeds paired with Pierre Peters Les Chetillons Grand Cru 2000; and Wagyu beef sirloin with king prawn and mirin butter sauce with Chateau Pommard 2006 and Larmandier Bernier Rose de Saignee Premier Cru NV. The cost is HK$1,288 plus 10 per cent. Bookings: 2369 1111 ext 3087

Italian restaurants in Hong Kong are celebrating the Italian porcini mushroom season with special menus. At Grissini at the Grand Hyatt in Wan Chai, the fungi are made into dishes of beef and porcini carpaccio with parmesan; tagliatelle with porcini and aged pecorino; porcini risotto; and oven-baked whole porcini with rosemary and Taggiasca olive oil (right). Bookings: 2584 7722

In Central, H One's porcini dishes are available until the end of the month. Dishes include homemade tagliatelle with porcini, garlic and parsley; porcini mushroom tartare with raw Hokkaido sea scallop and black truffle on zucchini salad; and rosemary brochette with char-grilled porcini and scampi (left). Bookings: 2805 0638