Table talk
Chef Shadab Khan from the JW Marriott Hotel in Mumbai is cooking dishes for the buffet at The Lounge at the JW Marriott in Admiralty in a promotion that starts tomorrow and runs until the end of the month.
Dishes include chickpea and green chilli salad; mutton curry; prawns with cashew nuts and yoghurt (pictured); chicken tikka salad; Indian-style prawn salad; and black lentil bean curry.
The lunch buffet is HK$160 plus 10 per cent service charge from Monday to Friday.
The supper buffet is available Thursday to Saturday and costs HK$295 plus 10 per cent. Bookings: 2810 8366
Seasonal French Aveyron baby lamb is being featured on the menu of The Verandah restaurant at Repulse Bay until April 15.
Guests can try dishes of slow-cooked baby lamb steak with braised Provencal ratatouille, sauteed ratte potatoes and roasted garlic and shallots; roasted baby rack of lamb with flageolet bean ragout, baked tomatoes with herb crust, Lyonnaise potatoes and Espelette pepper and mustard reduction; and roasted baby lamb saddle with wild mushroom farce, wilted baby spinach, pan-fried ricotta gnocchi and truffle jus. Bookings: 2292 2822
Hutong restaurant in Tsim Sha Tsui is featuring the cuisine of Shanxi province.
The menu includes baby green pepper and eggplant marinated in home-made garlic vinegar; braised Shanxi lamb fillet; Pingyao stewed beef with aged dark vinegar and chilli; and wild fungus with bamboo shoots. Bookings: 3428 8342
