Hong Kong menu offers for January: herbal specials, winter warmers, and fish maw or foie gras before you hit the buffet

Sample nutritious herbal fare at the Hyatt Regency’s Chinese Restaurant, a Western dinner buffet at Greens Cafe and winter menus at Mott 32 and Hotel Icon’s Above & Beyond in the New Year

PUBLISHED : Friday, 30 December, 2016, 8:31am
UPDATED : Friday, 30 December, 2016, 8:31am

Throughout January and February, The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui is featuring nutritious herbal dishes. The selection includes double-boiled black chicken soup with abalone and red dates in young coconut; clay pot braised chicken with Chinese angelica, red dates and ginger; stir-fried fish with tian ma; and wok-baked Boston lobster with fresh Chinese yam and wild mushrooms. Bookings: 3721 7788.

Greens Cafe at the Harbour Plaza North Point is serving Asian and Western dishes on its dinner buffet from January 1 to March 31. To start, each guest will receive a portion of braised abalone and fish maw, or foie gras and caviar, before moving on to the buffet, which includes stir-fried shrimp with sour and spicy sauce; seafood paella; braised oxtail with red wine sauce; braised chicken with assorted mushrooms; and roasted pork belly with fennel seeds and lentils. The dinner buffet is HK$428 plus 10 per cent (HK$298 for children) Monday to Thursday and HK$448 plus 10 per cent (HK$318 for children) Friday to Sunday and on public holidays. Bookings: 2185 2155.

Above & Beyond at the Hotel Icon in Tsim Sha Tsui has launched its new winter menu. The hearty, warming dishes include braised lamb shank with preserved bean curd in casserole; minced wagyu beef with tangerine peel and parsley claypot rice; and wok-fried prawns with kale and assorted mushrooms. Bookings: 3400 1318.

Also serving a new winter menu is Mott 32 in Central. The menu includes dishes of huadiao wine-braised chicken with French chestnuts; slow-cooked wild Pacific salmon with organic spicy bean paste; steamed egg with fresh abalone and Iberico pork; wok-fried purple and yellow cauliflower with Sichuan cured sausage; and desserts of black sesame sphere with small kumquat bites and tofu ice cream, and bamboo green forest (matcha sponge cake with yuzu cream, yogurt and lime sorbet). Bookings: 2885 8688