• Tue
  • Sep 30, 2014
  • Updated: 5:58am

Table talk

PUBLISHED : Thursday, 13 January, 2011, 12:00am
UPDATED : Thursday, 13 January, 2011, 12:00am

Viennese cuisine is being featured on the dinner buffet at Promenade Restaurant at the Harbour Plaza Metropolis in Hung Hom. Until the end of the month, guests can enjoy baked fish and vegetable cake; deep-fried mushrooms with cream cheese; braised beef paprika goulash; and Vienna souffle. The buffet is HK$448 plus 10 per cent (HK$288 for children) Monday to Thursday and HK$478 (HK$318 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 3160 6880.

It's the season for black truffles, and several restaurants are featuring the 'black diamonds' on their menus. At Va Bene in Central, the menu includes veal tenderloin carpaccio with diced vegetables, crisp parmesan and black winter truffle; grilled polenta with salt cod mousse, basil-flavoured olive oil and black truffle; Carnaroli risotto with pumpkin puree, toasted almonds and black truffles; and roast quail stuffed with chicken liver and spinach and served with new potatoes, honey sauce and black truffles. Bookings: 2845 5577.

Across the harbour at the Mistral at the InterContinental Grand Stanford in Tsim Sha Tsui, guests can have a five-course truffle menu for HK$938 plus 10 per cent (add HK$428 for a wine pairing), which is available until the end of February. The tasting menu includes creamy organic egg with mushroom scented jus and black truffle; cream of Jerusalem artichoke with glazed sweetbreads and black truffle; chestnut flower ravioli with Swiss chard, potatoes, Bitto cheese fondue and black truffle; and US beef tenderloin on red wine braised oxtail with cauliflower cream and black truffle. Bookings: 2731 2870.

Hugo's at the Hyatt Regency in Tsim Sha Tsui is using the celebrated fungi in dishes of Boston lobster with black truffle salad and ratte potatoes (left); Taittinger champagne risotto with pan-fried scallops and truffles; cepe mushroom and pumpkin lasagne with black truffle; and snail, bacon and truffle pithivier with morel mushroom sauce. The dishes are served until the end of February. Bookings: 3721 7733.

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