FOOD & WINE

July deals on giant clams, Australian produce, French afternoon tea

From geoduck, to oysters, trout, and sauteed mandarin rolls, there's a lot for Hong Kong seafood lovers to savour. Meat-eaters and the sweet-toothed are well catered for too

PUBLISHED : Wednesday, 08 July, 2015, 9:16pm
UPDATED : Wednesday, 08 July, 2015, 9:16pm

Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom has Yamaguchi geoduck on the menu throughout July. The giant clam is available in dishes of Yamaguchi geoduck cooked with sake; Yamaguchi geoduck and vegetable cake tempura (above); teppanyaki Yamaguchi geoduck with US asparagus and mushrooms; and Yamaguchi geoduck sashimi. Bookings: 3160 6898

Olea at the Novotel City Gate in Tung Chung is featuring seafood and produce from Tasmania until July 26. The Tasmanian selection includes freshly shucked Pacific oysters with shallot vinaigrette, Bloody Mary sauce and tomato salsa (left); grilled Petuna ocean trout fillet; roasted Hazeldene Farm free-range chicken; Cape Grim grass-fed tomahawk steak for two; and roasted Aurora Farm rack of lamb. Bookings: 3602 8818

The Lounge at the Four Seasons in Central is serving Australian black truffle dishes until the end of the month. The dishes include poached Japanese egg with lardo, frisée salad and black truffle dressing; and truffle burger with cheese bun, aged comte cheese and streaky bacon. Black truffles can be shaved onto other dishes for HK$185 for three grams, and HK$295 for five grams. Bookings: 3196 8820

Christian Tetedoie, chef of the eponymous Michelin one-star restaurant in Lyons, France, has designed a French afternoon tea set for Green restaurant at the Hotel Icon in Tsim Sha Tsui. Available until July 31, it costs HK$218 plus 10 per cent per person or HK$388 for two from Monday to Thursday, and HK$238 per person or HK$438 for two from Friday to Sunday and on public holidays. It includes savouries such as foie gras with strawberry balsamic, and desserts of panna cotta with strawberries and salted caramel, and lemon meringue tart. Bookings: 3400 1388

Hoi King Heen at the InterContinental Grand Stanford in Tsim Sha Tsui is featuring Cantonese seafood until the end of the month. The selection includes sautéed mandarin fish rolls with beef, snow peas and crispy fish bones (above). Bookings: 2731 2883

Contact susan.jung@scmp.com with restaurant promotions