TABLE TALK

Hong Kong restaurant specials: spring sakura feasts, Sichuan cuisine, organic Chinese fare

Japanese restaurants celebrate cherry blossom season, while Alto 88 in Causeway Bay features dishes made with prime beef from Piedmont, Italy

PUBLISHED : Monday, 04 April, 2016, 5:00pm
UPDATED : Tuesday, 05 April, 2016, 5:46pm

Kaetsu restaurant at the Grand Hyatt in Wan Chai is celebrating spring with a sakura kaiseki menu that’s available until the end of April. The dinner is HK$1,600 plus 10 per cent and includes rock salt-grilled Seto hamaguri clam; red snapper and spring vegetable tempura; and stone-grilled Iwate A4 wagyu. Bookings: 2584 7722

Italian artisan butcher Macelleria Oberto, who specialises in Piedmontese Fassone cattle, will be at Alto 88 at the Regal Hongkong Hotel in Causeway Bay from April 14-16. His beef is featured in a five-course menu (HK$888 plus 10 per cent) that includes dishes of Piedmontese beef tartare with 65 degree quail egg yolk; home-made pappardelle with Piedmontese white cattle ragout and Castelmagno cheese foam; and roasted beef rump with herbs, prune sauce, pumpkin and ginger quenelle and horseradish chips. Bookings: 2837 1799

Another restaurant celebrating the arrival of the cherry blossoms is Zuma in Central. Its 10-course spring tasting menu (HK$1,320 plus 10 per cent), available until April 14, starts with a sakura hanami martini and ends with dessert of Hokkaido Tokachi molten cheesecake, with dishes such as grilled Australian M8 wagyu beef, and snow crab tempura with yuzu salt, served in between. Bookings: 3657 6388

Hoi King Heen at the InterContinental Grand Stanford Hotel in Tsim Sha Tsui is featuring organic vegetables and eggs until the end of April.The à la carte selection includes music-farm raised eggs served scrambled with Parma ham and Yunnan ham; steamed organic choi sum with julienned abalone and preserved vegetables; and clay pot braised seafood and organic vegetables in fish broth. Bookings: 2731 2883

Guest chefs from Chengdu will be at The Greenery at the Royal Garden Hotel in Tsim Sha Tsui until April 14, along with Sichuan face-changing artists who will entertain guests at dinner. The Sichuan dinner buffet includes dishes of Sichuan spicy crab; sliced pork in garlic sauce; cucumber with sesame sauce; and Sichuan noodles with spicy minced meat; as well as unlimited servings of Australian M5 wagyu beef. The buffet is HK$548 plus 10 per cent (HK$448 for children) Monday to Thursday and HK$628 plus 10 per cent (HK$478 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 2733 2030