Table Talk | South China Morning Post
Magazines48hrs

Table Talk

Susan Jung

 

Kaetsu restaurant at the Grand Hyatt in Wan Chai is celebrating spring with a special kaiseki menu that's available for dinner until the end of April. During the traditional eight- course meal, guests will be served dishes of sakuratai red sea bream in clear soup; grilled Japanese sazae (a type of sea snail) topped with sea urchin (above); and salt-grilled and pan-fried thinly sliced Saga beef. The dinner is HK$1,500 plus 10 per cent. Bookings: 2584 7722

 

The Steak House Winebar + Grill at the InterContinental hotel in Tsim Sha Tsui is having a dinner on April 25 featuring the wines of the Staglin Family Vineyard in the Napa Valley. The four-course meal includes a main course of charcoal-grilled prime rib-eye medallion and cap (right) paired with the Staglin Estate Cabernet Sauvignon 2004 and the Cabernet Sauvignon 2012 barrel sample and baked raclette de Savoie puff with cherry jus served with the Staglin Ineo 2007. The dinner is HK$1,588 plus 10 per cent. Bookings: 2313 2323

 

Gilles Reinhardt, executive chef of Paul Bocuse's three-star Michelin restaurant, l'Auberge du Pont de Collonges, is guest chef at H One in Central until May 4. His dishes, on a four-course set lunch (HK$680 plus 10 per cent) and eight-course set dinner (HK$1,980 plus 10 per cent) include pan-fried duck foie gras with poppy seeds (right) and citrus fruit; lobster, cognac and spinach with lobster cream sauce; and truffle beef consommé with foie gras and puff pastry. Bookings: 2805 0638

 

The Bostonian restaurant at the Langham hotel in Tsim Sha Tsui is having several oyster events. Michael Filippidis, of Seafood Exporters Australia, will conduct an oyster and wine master class (HK$298 plus 10 per cent) on April 25, and an oyster flight - six freshly shucked oysters and a glass of white wine - is available nightly until Sunday, April 28 for HK$198 plus 10 per cent. Tomorrow (April 26), there will be a five-course oyster and wine dinner for HK$888 plus 10 per cent, with dishes such as butter-sautéed corn-fed chicken with Smoky Bay oysters, Pacific prawns and basil-soy glaze with the Robert Mondavi Fumé Blanc from the Napa Valley; andpan-seared Angus beef mignon with Coromandel oysters, served with the Walnut Block Sauvignon Blanc from Marlborough, New Zealand. Bookings: 2132 7898

 

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

Login

SCMP.com Account

or