The Hong Kong International Cheese Festival runs from April 18-21 at Hullett House in Tsim Sha Tsui and Armani/Aqua in Central. For details about cheese tastings, cheese dinners, cheese and wine pairings and cheese workshops e-mail email@example.com or call 3988 0211.
Homegrown Foods in Sheung Shui in the New Territories will have a harvest feast on Saturday, April 20 with proceeds going to the Hummingfish Foundation (to protect the environment) and the Homegrown Foods Academy (which helps to educate children about organic farming and the environment). Chefs such as Gregoire Michaud of the Four Seasons, Matt Abergel of Yardbird and Peggy Chan of Grassroots Pantry will be cooking for the event, which runs from 1pm to 5pm, and includes live music, wine and beer. The Harvest Feast is HK$1,488 (HK$888 for children under 12). Bookings: 2671 2771
Rosemary Cakebread, winemaker and owner of Gallica winery, and Kathryn Hall, winemaker and owner of Hall, both in the Napa Valley, will host a dinner on Friday, April 19 at the Grand Hyatt Steakhouse at the Grand Hyatt in Wan Chai. The four-course dinner is HK$988 plus 10 per cent and includes an appetiser platter paired with the Hall Sauvignon Blanc 2011, and a main course of USDA natural Black Angus beef tenderloin with truffle mashed potato served with the Gallica Napa Valley Cabernet Sauvignon 2007 and 2009. Bookings: 2584 7722
Takayuki Oshima, corporate executive chef of the Nadaman restaurant group in Japan, is preparing nightly kaiseki meals at Nadaman in the Island Shangri-La in Admiralty in a promotion that ends on Sunday, April 21. Diners can taste dishes such as charbroiled Wagyu beef, truffle and gold foil sushi; dried mullet roe with saikyo miso; and lobster and Japanese pepper flower cooked in a hotpot. The dinner is HK$1,280 plus 10 per cent. Bookings: 2820 8570
Sheng Zhong-fei of the Zhiweiguan Weizhuang restaurant in Hangzhou, Zhejiang province, will be guest chef at Man Wah in the Mandarin Oriental Hotel from April 20-28. Special dishes - available on set lunch and set dinner menus - include dong po braised pork belly with Chinese wine, beggar's chicken, sautéed river shrimp with longjing green tea, and sweet green tea puffs. Bookings: 2825 4003