Hotpot, game, fondue and more: warming winter Hong Kong menu specials

If you fancy getting hands-on and learning from star chefs how to make Lunar New Year puddings, cook with black truffles, bake a perfect soufflé and more, there are opportunities to do that too

PUBLISHED : Monday, 01 February, 2016, 6:35pm
UPDATED : Monday, 01 February, 2016, 6:36pm

Kaetsu at the Grand Hyatt in Wan Chai is featuring warming hotpot dishes until February 28. The seasonal selection includes taraba crab and Hokkaido scallop hotpot; Rishiri seaweed with onsen water and Kyoto bean curd hotpot; and zuwai crab with Hiroshima oysters and vegetable miso hotpot. Bookings: 2584 7722.

Alto 88 at the Regal Hong Kong hotel in Causeway Bay has seasonal game dishes on a set menu that’s available until the end of February. The five-course menu is HK$628 plus 10 per cent and includes venison tenderloin tartare with sea urchin, Bronte pistachios and thistle oil; house-made garganelli pasta with roe deer ragout and Quartirolo cheese; and salmi of wild boar with buckwheat polenta cake, Taleggio cheese and chanterelles. Bookings: 2837 1799.

The Verandah at The Repulse Bay is featuring fondue dishes, served by the log fire in the restaurant’s Reading Room. The selection includes gruyere and raclette cheese fondue with saffron and sun-dried tomatoes; black truffle and champagne fondue with Emmental and Tilsiter cheeses; and Lindt chocolate fondue with fresh fruits, brioche and marshmallows. Bookings: 2292 2822.

The InterContinental in Tsim Sha Tsui has announced this year’s line-up of Cooking with the Culinary Stars cooking and baking classes. They include February’s classes of Lunar New Year puddings (taught by Yan Toh Heen executive chef Lau Yiu Fai) and black truffle dishes by Spoon by Alain Ducasse executive chef, Stephane Gortina; and March classes on soufflés (by Spoon by Alain Ducasse pastry chef Olivier Lannes) and sushi and sashimi by Nobu executive sushi chef, Kazunari Araki. For information call 2313 2323 or email fb.hongkong@ihg.com.

Umai restaurant in Lai Chi Kok is featuring Ebisu oysters until the end of February. On the menu are dishes of raw oyster with Japanese sour sauce; deep-fried oysters; oyster rice hot pot; and raw oyster with white miso sauce. Bookings: 2743 8011.