Table Talk

Etienne Hugel of Hugel & Fils in Alsace will host a dinner this evening at Man Wah restaurant at the Landmark Mandarin Oriental in Central. The six-course dinner includes steamed spotted grouper with doubled-boiled egg with Hugel Riesling Jubilee 2007; and crispy chicken, liver and Yunnan ham with the winery's Pinot Noir Jubilee 2006. The dinner is HK$1,388 plus 10 per cent. Bookings: 2825 4001

Goccia Ristorante e Bar in Central is pairing Italian dishes with single malt whiskies from The Singleton of Glen Ord in a promotion running from January 21-24, January 28-31 and February 4-7. The dinner includes Hokkaido scallop paired with The Singleton 12 Year Old; and slow-cooked venison loin with the distillery's 18 Year Old. The dinner is HK$588 plus 10 per cent. Bookings: 2167 8181

Harlan's Bar and Restaurant in Tsim Sha Tsui will hold a dinner on January 24 featuring the wines of Sottimano in Piedmont. The six-course dinner, hosted by Elena Sottimano, who owns the estate, is HK$1,080 plus 10 per cent. Diners will taste dishes of slow-cooked French quail roulade with foie gras served with Barbera d'Alba Pairolero DOC 2009, while the main course of 18-hours braised Japanese pork belly will be paired with Barbaresco Pajore DOCG 2007 and Barbaresco Curra DOCG 1998. Bookings: 2972 2222

Inakaya restaurant at the ICC in West Kowloon is featuring fugu (pufferfish) until the end of February. The set menu is HK$1,980 and includes fugu sashimi; deep-fried fugu and fugu hotpot. Bookings: 2972 2666

Burgundy wine producer Pierre Andre will host a wine dinner on January 25 at Above & Beyond restaurant at Hotel Icon. The eight courses include baked stuffed sea whelk with Portuguese sauce served with Pierre Andre Puligny-Montrachet 2009 Tastevine; and crispy five-spice Angus beef cubes with Pierre Andre Nuits-St-Georges 2009. The dinner is HK$780 plus 10 per cent. Bookings: 3400 1318

Les Celebrities at the Hotel Nikko in Tsim Sha Tsui is serving Rougie foie gras. The à la carte selection includes foie gras delight (black truffle and foie gras terrine, foie gras crème brûlée and fresh fig salad with shredded foie gras; and grilled French blue lobster with foie gras escalope. Bookings: 2313 4221