Table Talk

PUBLISHED : Thursday, 20 December, 2012, 12:00am
UPDATED : Monday, 24 December, 2012, 4:10pm

The Café at the Hyatt Regency in Sha Tin is featuring fondue and other Swiss winter dishes on a set menu available until the end of March. The four-course set dinner is HK$408 plus 10 per cent for a minimum of two diners, and includes air-dried meat platter; traditional cheese fondue with Emmental and Gruyere cheese, garlic, kirsch and sauvignon blanc served with home-made baguettes; and a choice for main course of Zurich-style veal with rosti potatoes or grilled salmon fillet with Vichy carrots, asparagus, boiled potatoes and creamy caper sauce. Bookings: 3723 1234


Regal Court at the Regal Kowloon Hotel in Tsim Sha Tsui is serving Cantonese and Sichuan casserole dishes until the end of January. The à la carte selection includes rice with assorted preserved meats in clay pot; braised mutton with water chestnuts in casserole; braised crab with ginger and vermicelli in casserole; braised eggplant with minced pork and spicy sauce in casserole; and rice with preserved sausage, chicken and mushrooms in clay pot. Bookings: 2313 8681


Yunyan Sichuan Restaurant in Tsim Sha Tsui has spicy hot soup pots on its menu until the end of January. Guests can taste dishes of Sichuan-style catfish in a pot; duck with Chinese herb soup in a pot; and chicken with sliced matsutake and fresh Chinese yam. Bookings: 23750800



House of Tang Chinese Restaurant at the Metropark Hotel Kowloon is serving warming winter dishes until the end of February. On the menu are dishes of snake soup with chrysanthemum; sea cucumber with diced seafood and wheat in golden supreme soup; fillet of lamb curry with spiced milk gravy, lemon grass, ginger, garlic and chilli; sautéed seafood with egg white; and pan-fried pineapple and mashed pumpkin cake. Bookings: 2760 3628