Hong Kong menu specials: Tasmanian truffles, dinner for a cause, golden crabs

Two Tsim Sha Tsui hotel restaurants make the most of French-style fungi, Wan Chai restaurant raises funds to help at-risk Vietnamese youth train in hospitality, and Tin Lung Heen is crab happy

PUBLISHED : Tuesday, 26 July, 2016, 12:29pm
UPDATED : Tuesday, 26 July, 2016, 2:52pm

Sabatini at the Royal Garden in Tsim Sha Tsui is featuring Tasmanian black truffles – the same type as the ones harvested in France – until the end of August. The selection ofdishes includes house-made tagliolini with wild mushrooms and shaved black truffle; veal scaloppini with black truffle, mashed potatoes and marsala wine sauce; and slow-cooked yellow chicken breast roll with black truffle and organic pumpkin purée. Bookings: 2733 2000

Also featuring Tasmanian black truffles is Cucina restaurant at the Marco Polo hotel in Tsim Sha Tsui. On the menu are dishes of organic Italian soft-boiled egg with mashed potato, taleggio cheese fondue, porcini and truffle; risotto with black truffle, duck breast and liver sauce; and home-made fettuccine with wild mushrooms, fresh Tuscan sausage and shaved black truffle. Bookings: 2113 0808

Le Garcon Saigon in Wan Chai is hosting a fundraising event on August 1 to benefit the Koto Foundation, which trains at-risk Vietnamese youth for careers in the hospitality business. The event, which costs HK$1,000, with all proceeds going to Koto, includes dinner and a silent auction. To book email events@blacksheeprestaurants.com

Celestial Court at the Sheraton in Tsim Sha Tsui is holding a Burgundy wine dinner on August 17. The dinner is HK$1,988 plus 10 per cent and includes dishes of bamboo bird’s nest with crabmeat and abalone paired with the Domaine Bernard-Bonin Meursault Premier Cru Charmes-Dessus 2013; braised Canadian botan ebi with superior soup and rice toast with the Domaine Morey-Coffinet Corton-Charlemagne Grand Cru 2014; and roasted suckling pig stuffed with black truffle, pearl barley, glutinous rice, ham and wild mushrooms with the Domaine Thierry Violot-Guillemard Pommard Premier Cru 2012. Bookings: 2369 1111 ext 3991

Tin Lung Heen at the Ritz-Carlton is featuring golden crabs (also called yellow oil crabs) until the end of August. The crabs are available à la carte and on a six-course menu (HK$2,588 plus 10 per cent) that includes simmered golden crabmeat soup with crab roe; steamed seasonal golden crab; braised pork belly with golden crabmeat and crab roe; and braised duck egg noodles with golden crabmeat and crab roe. Bookings: 2263 2270