Hong Kong menu specials: sample flowery and tea-flavoured dishes, plus food and wine treasures of Tuscany

Hotel buffet’s raclette station is a timely winter warmer with all the trimmings

Hotel buffet’s raclette station is a timely winter warmer with all the trimmings

PUBLISHED : Wednesday, 08 February, 2017, 5:00pm
UPDATED : Wednesday, 08 February, 2017, 5:00pm

Tao Li at the New World Millennium in Tsim Sha Tsui is featuring flower and tea-leaf dishes until the end of March.

The selection includes sautéed shrimps with lung ching tea leaves; pu li tea-smoked chicken; chilled boneless pork knuckle with wolfberries and jasmine blossoms garnished with smoked eggs flavoured with pu li tea; and smoked fillet of beef with rose petals, fragrant oriental tea pearls and honey sauce. Bookings: 2313 4225

Also featuring flower dishes is Hoi Yat Heen Chinese Restaurant at the Harbour Plaza North Point. Until the end of April, guests can taste dishes of sautéed Pacific clams with eucommia flowers; sautéed shredded clams with pomegranate flowers; simmered duck with garlic and plum flowers; and sautéed shredded fish with peach blossoms. Bookings: 2185 2788

Cafe on M at the InterContinental Grand Stanford in Tsim Sha Tsui is serving warming winter dishes at its lunch and dinner buffets until the end of February. The buffet selection includes a raclette station, where the melted cheese is served with baby potatoes and the traditional pickled onions and gherkins; snake soup; pork knuckles with ginger and sweetened vinegar; and pig stomach soup with preserved mustard green and peppercorns. The lunch buffet is HK$358 plus 10 per cent (HK$179 for children) from Monday to Friday, and HK$428 plus 10 per cent (HK$209 for children) on Saturday, Sunday and public holidays. The dinner buffet is HK$598 plus 10 per cent (HK$289 for children) from Sunday to Thursday, and HK$658 plus 10 per cent (HK$319 for children) on Friday, Saturday and the eve and day of public holidays. Bookings: 2731 2860


Cucina restaurant at the Marco Polo Hongkong hotel in Tsim Sha Tsui is featuring the food and wine of Tuscany until March 3. The a la carte selection includes Livornese-style seafood served with garlic bread; Florentine-style grilled wagyu M5 T-bone steak; and house-made pappardelle with fresh Tuscan sausage, chanterelles and black truffle. Bookings: 2113 0808