• Thu
  • Sep 18, 2014
  • Updated: 2:58am

Table talk

PUBLISHED : Thursday, 03 May, 2012, 12:00am
UPDATED : Thursday, 03 May, 2012, 12:00am

To celebrate ART HK - the Hong Kong International Art Fair, which takes place from May 17-20, the Mandarin Grill + Bar at the Mandarin Oriental in Central is featuring a special art-inspired menu that's available until May 20. The dishes on the three-course lunch menu (HK$688 plus 10 per cent), and five-course dinner menu for HK$1,488 (prices include a ticket to ART HK) have cryptic descriptions, such as sculpture (egg, faberge, caviar); graffiti (wall, foie gras, brioche, left); and music (sound, brush, colour). Bookings: 2825 4004

Sushi Dokori Hikari in Tin Hau is serving seasonal ingredients such as Hokkaido tairagai (pen shell), akamutsu from Nagasaki and botan ebi from Canada until the end of the month. The seafood is made into dishes that include salt block-seared tairagai with marinated and dry roasted botan shrimp roe; sea urchin-stuffed tairagai tempura; and akamutsu sashimi (right). Bookings: 25663801

Shang Palace at the Kowloon Shangri-La in Tsim Sha Tsui is serving a six-course 'celebrity dinner' that's limited to 18 sets per day and costs HK$1,388 plus 10 per cent per person. The dinner, available until the end of the month, must be booked two days in advance for at least four people. Included are courses that executive chef Mok Kit-keung has created for dignitaries. The menu lists braised imperial bird's nest with lobster, cordyceps and gold leaf; braised scallops and crab coral with green vegetables and steamed abalone fried rice in lotus leaf; and crispy suckling pig with deep-fried cereal prawn. Bookings: 2733 8754

Two chefs from Peru - Pedro Miguel Schiaffino of Malabar and La Pescaderia, and Toshiro Konishi of Sushi Bar Toshiro's - join chef Nobu Matsuhisa for umami and sake 'dinners of discovery' on May 19 and 20 at Nobu at the InterContinental in Tsim Sha Tsui. Also at the event will be Dr Kumiko Ninomiya from the Umami Information Centre in Japan and Fumio Hazu, who makes the private label sakes for the Nobu chain. The seven-course dinner, accompanied by Hokusetsu sakes, will include white fish umami ceviche with dashi gelee; umami sea bass with soy salt; and wagyu beef 'on the rock'. Price: HK$2,988 plus 10 per cent. Bookings: 2366 5205

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