Several guest chef promotions are taking place in the city this week.
Andrea Berton, who was chef of the Michelin two-star Il Ristorante Trussardi alla Scala in Milan, is guest chef at Angelini at the Kowloon Shangri-La until Sunday. The dishes are available on a six-course dinner (HK$980 plus 10 per cent, or HK$1,250 with wine pairings) or seven courses for HK$1,180 (HK$1,400 with wines). Set menus include eggplant parmigiana; raw shrimp with mojito cream and crisp tapioca; and a choice for main course of black cod with fish mayonnaise and burned onion, and duck breast with rocket cream, spicy tomato marmalade and fried panizza. Bookings: 2733 8750
Swedish chefs Henrik Norstrom, Peter Johansson and Daniel Frick are guests at Green restaurant in the Hotel Icon in Tsim Sha Tsui in a promotion that ends tomorrow. The a la carte selection lists fried fillet of reindeer with preserved mushrooms, pickled pumpkin and parsley cream; and venison with smoked ox bone marrow, juniper berries and caramelised cauliflower. Bookings: 3400 1300
At Assaggio Trattoria Italiana in Wan Chai, Stefano Masanti, of the Michelin one-starred Il Cantinone in Madesimo in Italy, will be guest chef until November 18. His dishes are available a la carte and include slow-cooked milk-fed veal shank; warm goat ricotta cheese soup with vegetables; and soft Italian chestnut, poached Italian egg and his own bresaola (right). Bookings: 2877 3999
Taku in SoHo also has a guest chef, Christian Yang, who founded DIY okonomiyaki place, Bang Bang Pan Pan in Causeway Bay. Yang's dishes at Taku will be available until the end of the month and include a "slow is smooth" tofu dish with caviar, salmon skin, tempura and black garlic; soft shell crab maki with apple, salmon and cucumber (left); and Asahi-braised beef cheek tempura. Bookings: 2545 9966
The Oyster & Wine Bar at the Sheraton in Tsim Sha Tsui has a Craggy Range wine dinner tonight. The seven-course meal is HK$1,388 plus 10 per cent and includes oysters on ice with the Craggy Range Te Muna Road Vineyard Sauvignon Blanc 2010/2011, and venison loin Wellington with sautéed chanterelles and horseradish foam, paired with the winery's Sophia 2009 and Le Sol 2009. Bookings: 2369 1111