FOOD & WINE

Seasonal meal deals in Hong Kong - mushrooms, and seafood galore

Chinese, Italian, French and Japanese restaurants offer summer fish and crustacean dishes

PUBLISHED : Wednesday, 29 July, 2015, 11:17pm
UPDATED : Wednesday, 29 July, 2015, 11:17pm

Yee Tung Heen at The Excelsior in Causeway Bay is serving seasonal Yunnan mushrooms until the end of August. Dishes include steamed grouper fillets with matsutake mushrooms; simmered chanterelles with sing gwa (angled luffa) in fresh grouper broth (above); braised pork belly with tiger paw mushrooms and herbal soy sauce; scrambled egg whites with milk, crabmeat, ham and chanterelles; and sautéed fresh abalone with termite mushrooms and spring onions. Bookings: 2837 6790

Gradini at the Pottinger hotel in Central is featuring seafood on the summer menu. The selection includes seafood salad with parsley and olive dressing (below); baked or steamed Maine lobster with a choice of sauces; and house-made lobster ravioli with fresh tomato coulis. Bookings: 2308 3088

Also serving summer seafood is La Table at the New World Millennium hotel in Tsim Sha Tsui. The French dishes include pan-fried red mullet with scallops, bone marrow and light curry sauce; pan-fried sea bream with shrimp balls and spinach foam; baked Australian blue mussels with white wine and herbs; and gratin of Canadian Boston lobster with foie gras mousseline. Bookings: 2313 4221

Saboten, the Japanese cutlet chain, is featuring seasonal aji fish dishes until the end of August. The deep-fried aji fillets are served a la carte and on combination platters that include fried pork tenderloin or pork loin, crabmeat cream croquettes and deep-fried shellfish. Inquiries: 2295 3116 (Tsim Sha Tsui); 2895 4111 (Causeway Bay)

The Park Café at the Park Hotel in Tsim Sha Tsui has lobster and abalone on the dinner buffet until October 4. The meal starts with a half Boston lobster with cheese and goose liver sauce for each diner, and includes double-boiled silky fowl soup with abalone and fish maw; grilled fresh abalone with sea urchin and sake sauce (above); and tandoori chicken and lobster salad with cucumber and mint yogurt dressing. The dinner buffet is HK$398 plus 10 per cent (HK$278 for children) Monday to Thursday and HK$428 plus 10 per cent (HK$298) weekends and the eve and day of public holidays. Bookings: 2731 2168

Contact susan.jung@scmp.com with restaurant promotions