Toyama-ken firefly squid with seaweed salad at Senzuru Japanese Restaurant.

Hong Kong menu specials: Toyama firefly squid, Kyoto specials, a Vietnamese guest chef and a jazz dinner

Enjoy seasonal squid at Senzuru, a flying visit from Nobu Matsuhisa, Peter Cuong Franklin’s dishes at Test Kitchen, and a jazz -tinged Nelson Chung at Foxglove

Susan Jung

Published: 5:01pm, 10 May 2017

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Until the end of May, Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring a seasonal delicacy, Toyama-ken firefly squid. The selection includes the firefly squid with seaweed salad; grilled firefly squid with Japanese chilli powder; and firefly squid with egg yolk and sour miso sauce. Bookings: 3160 6898

Grilled Toyama-ken firefly squid with Japanese chilli powder at Senzuru.

The one night-only dinner at Foxglove in Central features Nelson Chung of The Hidden Table in Ap Lei Chau. The event takes place on May 18, with the five-course dinner followed by a live performance by jazz singer, Alemay Fernandez. The dinner is HK$900 plus 10 per cent and includes braised Dover sole with mushroom duxelles and green asparagus; breast of guinea fowl with celeriac purée and morel cream sauce; and house-made lemon tart. To book, email [email protected]

There are a number of special dinners taking place in the upcoming week, for which you should make a booking as soon as possible. Chef Peter Cuong Franklin, who used to live and work in Hong Kong but who recently moved to Ho Chi Minh City and opened a restaurant, Anan Saigon, will be at Test Kitchen in Sai Ying Pun from May 18 to 21. The menu with wine pairing is HK$980 inclusive and includes Hokkaido scallop and mango sashimi with shiso, Nha Trang chilli sauce and Vietnamese pearl salt; foie gras imperial roll; and Da Lat style pizza with charred flowers, silken tofu, spiced pumpkin seeds, shiso and apple cider. Bookings: PeterFranklin.pelago.events

Hamo (pike conger), yuzu kama, fried chiayu (baby sweetfish), takenoko, kinome miso and temari sushi at Nobu.

Chef Nobu Matsuhisa returns to Nobu InterContinental Hong Kong in Tsim Sha Tsui for dinners on May 17 and 18. The dinners feature ingredients from Kyoto, with a set meal of dishes such as new style hamo [pike conger], yuzu kama [egg custard], fried chiayu [baby sweetfish], takenoko [bamboo shoots], kinome miso and temari sushi [balls]; black cod saikyo yaki; and A5 Japanese wagyu with wasabi salsa. The dinner is HK$1,488 plus 10 per cent, with an additional HK$500 for a sake pairing. The special menu is available until June 25. Bookings: 2313 2323

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