Hong Kong menu specials: Thai, Vietnamese, and a multitude of Yunnanese mushrooms
From morels to matsutake, from chanterelles to porcini, fungus is featured this week. There’s also a Thai tasting menu and Vietnamese coconut dishes
Ian Kittichai, chef of Issaya Siamese Club in Causeway Bay and Bangkok, will be back in Hong Kong to host dinners from August 25-27. The chef’s five-course Thai creation tasting dinner is HK$580 plus 10 per cent, for a minimum of two) includes yellowtail tuna and watermelon salad; lamb satay; grilled pork chop stuffed with Chiang Mai sausage in holy basil sauce; and black cod with green chilli sauce. Bookings: 2154 3048
Le Soleil Vietnamese restaurant at the Royal Garden hotel in Tsim Sha Tsui is featuring refreshing coconut dishes until October 4. Vietnamese chef Do Thi Thuy Linh’s menu includes deep-fried young coconut spring rolls; poached clams with fresh young coconut; steamed crab with fresh young coconut; and braised chicken with galangal and coconut sauce; and fresh coconut jelly dessert. Bookings: 2733 2033
Man Ho Chinese Restaurant at the JW Marriot in Admiralty is serving Yunnan wild mushroom dishes until the end of August. On the menu are braised white elm and morel mushrooms with house-made bean curd; sautéed egg with chanterelles and prawns; sautéed sliced pigeon with morels; sautéed marinated porcini with bean sprouts and dried bean curd; and braised beef cheek with blue foot mushrooms.
Bookings: 2810 8366
Also featuring wild mushrooms from Yunnan is Yun Yan Sichuan restaurant in Causeway Bay. The selection includes house-made pickled cabbage and beef wrap with termite mushrooms; pan-fried whole prawn layer pastry with matsutake; slow-cooked beef skewer with black truffle and semi-dried cherry tomato; stewed pork belly with sarcodon aspratus mushroom served with crispy rice ball; and house-made noodles with assorted wild mushrooms, sea cucumber and pork in thick broth. Bookings: 2375 0800