So many pots, so little time

PUBLISHED : Thursday, 15 December, 2011, 12:00am
UPDATED : Thursday, 15 December, 2011, 12:00am


Loong Yat Heen at the Kowloon Hotel in Tsim Sha Tsui is serving a special menu of warming claypot dishes until the end of December. They include stewed goose webs with black mushrooms; braised chicken with chestnuts and black mushrooms; stewed mutton with bamboo shoots and black mushrooms, and braised pig's knuckle with mustard greens. Bookings: 2734 3722

The Cafe at the Hyatt Regency in Sha Tin will offer cheese fondue and other Swiss specialities until the end of February (see fondue feature on this page). Traditional treats such as an air-dried meat platter; gherkin salad with marinated porcini mushrooms and red wine vinaigrette; cheese fondue, and grilled veal sausage with rosti potatoes and onion sauce are all available as set meals priced from HK$388 to HK$488 plus 10 per cent. Bookings: 3723 7952

Yunyan Sichuan Restaurant in Tsim Sha Tsui is serving up a selection of spicy hotpot dishes until the end of January. Guests can sample Sichuan-style lamb brisket; pork balls with Sichuan pickled vegetables; pork and pork chitterlings poached with Chinese celery and chilli peppers, and softshell turtle and chicken with yellow wine. Bookings: 2375 0800