Table talk

PUBLISHED : Thursday, 05 April, 2012, 12:00am
UPDATED : Thursday, 05 April, 2012, 12:00am


Dong Zhenxiang of Beijing's Da Dong Roast Duck Restaurant will bring a team of chefs to cook at Mandarin Oriental's Man Wah from April 14-22. There is a choice of a la carte or set lunch and dinner menus. Dong will host a 12-course wine-pairing dinner for HK$2,188 plus 10 per cent on April 20. Specialities include super-lean roast duck; braised fish maw with saffron sauce; foamed squid egg soup; braised sea cucumber; and sliced Canadian geoduck clam with Sichuan pepper. Bookings: 2825 4003

The Greenery restaurant at The Royal Garden hotel in Tsim Sha Tsui is featuring Singaporean dishes on its dinner buffet until April 15. Dishes include seafood laksa, bakuteh, fried tiger prawns with chilli, char kway teow and white pepper crab. The buffet is HK$448 plus 10 per cent for adults (HK$368 for children) Monday to Thursday and HK$498 (HK$398 for children) Friday to Sunday and on the eve of public holidays. Bookings: 2733 2030

Grissini at the Grand Hyatt hotel in Wan Chai is serving Tuscan specialities until the end of the month. The dishes are available a la carte or as three-course (HK$780 plus 10 per cent) and five-course (HK$1,180) set dinner menus. Dishes include tomato and bread salad with roasted octopus; carnaroli risotto with duck, fava beans and Tuscan pecorino cheese; stuffed calamari with spinach and Tuscan sausage and Norcia black truffle creamed potatoes; and herb-roasted pigeon breast and leg with Chianti demi-glace. Bookings: 2584 7722

The Window Cafe at The Kowloon Hotel in Tsim Sha Tsui is celebrating cherry blossom season with sakura dishes on the dinner buffet until the end of April. Dishes include seared tuna and sea urchin with sakura and cheese mousse; smoked salmon terrine with creamy sakura cheese (left); bird's nest and mango roll with sakura mochi; and baked sea bass with sakura leaves and minty miso glaze. The buffet is HK$418 plus 10 per cent (HK$288 for seniors, HK$248 for children) Monday to Thursday and HK$458 (HK$328 for seniors, HK$288 for children) Friday to Sunday and on public holidays. Bookings: 2734 3803

Also serving sakura dishes is Naha Okinawa Restaurant in Taikoo Shing. The dishes, available until the end of the month, include steamed horsehead fish with sakura leaf (far left); grilled horsehead fish with sakura leaf; halfbeak sashimi with sakura leaf; and sakura creme br?lee. Bookings: 2186 6969