Abalone and lobster at Park Cafe, and winter fire pot casseroles at Yun Yan Sichuan: Hong Kong menu specials
Plus: traditional Japanese dishes for New Year from Sake Bar Ginn and dessert boss Gilles Marchal pops up at the Mandarin Oriental
Park Cafe at the Park Hotel in Tsim Sha Tsui is featuring lobster and abalone on the dinner buffet until January 4. The buffet selection includes Korean-style lobster and seafood casserole; abalone and chicken congee with purple potato and quinoa; roasted lobster with sea salt and black truffle salt; baked escargot and abalone with cheese and mashed purple potato; pan-fried lobster and abalone cake with sweet corn; and stir-fried lobster claws with deep-fried garlic. The dinner buffet is HK$438 plus 10 per cent (HK$288 for children) Monday to Thursday and HK$468 plus 10 per cent (HK$298 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 2731 2168.
Yun Yan Sichuan restaurant in Causeway Bay is serving winter fire pot casseroles. The menu includes dishes of spicy chicken and frog with baby cabbage in chilli broth; soft bean curd with assorted meat and vegetables in chicken broth; Sichuan-style lamb brisket in chilli broth; and braised fish head with pork belly and preserved bean oil. Bookings: 2375 0800.
To celebrate the New Year, Sake Bar Ginn in Lan Kwai Fong is serving traditional osechi-ryori dishes and toshikoshi soba (year bridging soba) on December 31. The buffet-style dinner plus free-flow sake (including sparking sake) is HK$500 plus 10 per cent. To book, email email@example.com.
Gilles Marchal of Maison Chaudun in Paris has set up a pop-up shop at the Mandarin Cake Shop at the Mandarin Oriental in Central. The special sweets are available until January 15, and include chocolate pavé, chocolate truffles, pralines, pain d’epice, candied citrus peel and limited edition edible playing cards illustrated by Emmanuel Pierre. Information on 2825 4008.