• Fri
  • Dec 19, 2014
  • Updated: 9:56pm

Table talk

PUBLISHED : Thursday, 06 January, 2011, 12:00am
UPDATED : Thursday, 06 January, 2011, 12:00am

Philippe Etchebest, from the Michelin two-star Hostellerie de Plaisance in Bordeaux, France, will be guest chef at Restaurant Petrus at the Island Shangri-La in Admiralty from January 11 to 15. His dishes are available at two- or four-course set lunches for HK$388 plus 10 per cent to HK$518; the dinner menus are priced at HK$1,380 and HK$1,680. Dishes include seared cep mushroom with potato cream and croutons; seared wagyu beef with red wine sauce and peppermint oil; Hokkaido bay scallops with black Gascony pork belly and truffles (below); and tangerine trompe l'oeil with spicy citrus salad and lemon creme brulee. Bookings: 2820 8590

Li Shu-tim, chef of One Harbour Road at the Grand Hyatt in Wan Chai, has created a Chinese meal to pair with Krug champagne. The meal, available for lunch and dinner this month, is HK$900 plus 10 per cent and includes a glass of Krug Grand Cuvee NV. Dishes include steamed egg white with crab meat and wolfberry seeds; stir-fried diced pigeon with bamboo shoots, preserved vegetables and pine nuts; stewed northern rice with baby abalone in stone nest; and flamb?of pear with red dates, Cointreau butter and almond sherbet. Bookings: 2584 7722

The Window Cafe at the Kowloon Hotel in Tsim Sha Tsui is featuring wagyu beef on its dinner buffet until the end of the month. Dishes include wagyu carpaccio with wasabi lobster salad; wagyu and brindle bass congee with Chinese medicine; wagyu fillet and salmon roulade with caviar butter; baked egg custard with wagyu and goose intestine in casserole; and teppanyaki wagyu burger and foie gras flambe The buffet is HK$388 plus 10 per cent (HK$258 for seniors, HK$218 for children) Monday to Thursday, and HK$428 plus 10 per cent (HK$298 for seniors, HK$258 for children) Friday to Sunday and on public holidays. Bookings: 2734 3842

Share

Related topics

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

 
 
 
 
 

Login

SCMP.com Account

or