Hong Kong menu specials: Isono hosts Bangkok chefs; garlanded Irish chef’s pop-up dinners
Culinary couple behind Bo.lan and ERR in Thai capital serve tasting menu and upmarket street food in Central; Angelini dishes up porcini pleasure; Sai Kung seafood on buffet at JW Cafe
Duangporn Songvisava and Dylan Jones, the couple behind Bo.lan in Bangkok, will be guest chefs at Isono restaurant in Central for a #takeoverISONO dinners from August 17-20. The chefs’ dishes, available on a dinner tasting menu (HK$880 plus 10 per cent) and lunch menu (HK$298 plus 10 per cent, served August 18-20), include grilled prawn with peanut and chilli dressing, and grilled chicken salad with spicy palm sugar dressing and seasonal fruit.
In addition, cocktails and upmarket Thai street food from ERR, the couple’s casual restaurant in Bangkok, are being served at Isono from August 21-September 11. The à la carte selection includes northern-style garlic and sticky rice cured pork; chicken satay with cucumber relish, peanut sauce and toasted brioche; and spicy chicken gizzard salad. Bookings: 2156 0688.
Irish chef Mark Moriarty, who was the S Pellegrino Young Chef for 2015, will be at Test Kitchen in Sai Ying Pun, which hosts pop-ups for visiting chefs, until August 13. The food-and-wine pairing menu is HK$1,580 plus 10 per cent and includes royale of foie gras with apple, walnut and smoked eel; and pigeon with turnip cooked in ponzu. Bookings: testkitchen.com.hk/moriarty.
JW Cafe at the JW Marriott in Admiralty is serving Sai Kung seafood on its dinner buffet until August 21. The selection includes typhoon shelter crab and mantis shrimp; steamed scallops with garlic and spring onions; and wok-fried potato grouper with mushroom and chives. The buffet is HK$698 plus 10 per cent (HK$478 for children) Monday to Thursday and HK$768 plus 10 per cent (HK$528 for children) Friday to Sunday. Bookings: 2810 8366.
Angelini restaurant at the Kowloon Shangri-La in Tsim Sha Tsui is featuring seasonal porcini mushrooms on a five-course set dinner that’s available for HK$880 plus 10 per cent until September 20. The menu includes home-made chitarrini with white sausage ragu and porcini; and beef tenderloin with spelt cake, roasted porcini and celeriac cream. Bookings: 2733 8750.
