Ginseng soup is on the menu as part of a Cafe Marco and add@Prince Korean food promotion.

Hong Kong menu specials: wild game, Korean buffet, Chianti wine dinner and a festival

An international line-up of chefs at the Asia Pacific Food & Wine Festival, kimchi and bibimbap, spiced venison, beef schnitzel with red wine among the picks

Susan Jung

Published: 5:02pm, 2 Nov 2016

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Cafe Marco at the Marco Polo Hongkong Hotel and add@Prince at the Prince Hotel, both in Tsim Sha Tsui, are featuring Korean food on their dinner buffets. Available until November 20, the buffet selection at both restaurants includes various types of kimchi and banchan; ginseng soup; bibimbap; and grilled meats such as kalbi (short ribs), pork belly and beef tongue.

The dinner buffet at Cafe Marco is HK$548 plus 10 per cent (HK$318 for children and HK$448 for senior citizens) Monday to Friday and HK$598 plus 10 per cent (HK$358 for children and HK$508 for senior citizens) Saturday, Sunday and the eve and day of public holidays. Bookings: 2113 3912.

The dinner buffet at add@Prince is HK$498 plus 10 per cent (HK$278 for children) and HK$538 plus 10 per cent (HK$298 for children) Friday, Saturday and the eve and day of public holidays.

Bookings: 2113 6046

Cafe Marco and add@Prince’s Korean promotion includes kimchi and banchan.

Dario Pierazzuoli, winemaker and owner of Tenuta Cantagallo and Tenuta Le Farnete, will host a Chianti wine dinner at 208 Duecento Otto in Sheung Wan on November 15. The seven-course meal is HK$880 plus 10 per cent (or HK$980 with an aperitivo) and includes a main course of parmesan-crusted beef schnitzel with the Tenuta Le Farnete Carmignano Riserva DOCG 2011.

Bookings: 2549 0208

Lightly smoked wild red deer tartare with 63-degree organic egg.

Hugo’s pan-seared Scottish red deer loin with nougatine cacao rub.

Hugo’s restaurant at the Hyatt Regency in Tsim Sha Tsui has wild game on the menu until the end of November. The selection includes pan-seared Scottish red deer loin with nougatine cacao rub; lightly smoked wild red deer tartare with 63-degree Celsius organic egg; and game spice-scented Scottish venison medallions with porcini polenta cake and natural game jus.

Bookings: 3721 7733

Hugo’s game spice-scented Scottish venison medallions with porcini polenta cake and natural game jus.

The Ritz-Carlton Macau will host the Asia Pacific Food & Wine Festival from November 10-13. The line-up of chefs includes Diego Munoz from Astrid y Gaston in Lima, Peru; Regis Marcon from the Michelin three-star Regis et Jacques Marcon in France; American pastry chef Andres Lara; as well as locals such as Paul Lau from the Ritz-Carlton Hong Kong and Antonio Lai from VEA Restaurant and Lounge. For information go to ritzcarlton.com/en/hotels/china/macau/area-activities/asia-pacific-food-wine-festival.

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