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Susan Jung

 

 

Brasserie on the Eighth at the Conrad hotel in Admiralty is celebrating Le French May with a three-course set lunch (HK$398 plus 10 per cent) and four- or five-course set dinners (HK$598 and HK$698 plus 10 per cent). The lunch menu has main course choices of traditional French chicken stew with riesling sauce or poached fillet of sole with champagne sauce (above); while the choice for main course at dinner is roasted rack of lamb with Provencal coco beans and Mont Ventoux truffle or grilled sea bass stuffed with fennel and garlic. Bookings: 2521 3838

 

Three chefs from StraitsKitchen at the Grand Hyatt in Singapore will be cooking for the buffet at Café at the Hyatt Regency Hong Kong, Sha Tin until May 5. The buffet is available at lunch and dinner and includes satay (left), laksa, beef rendang, pepper crab, fried prawns with tamarind, fried Hokkien noodles; nasi lemak and char kway teow. The lunch buffet is HK$280 plus 10 per cent (HK$140 for children) Monday to Friday and HK$360 (HK$188 for children) on Saturday and Sunday. The dinner buffet is HK$450 plus 10 per cent (HK$225 for children) Monday to Thursday and HK$508 (HK$254 for children) Friday to Sunday. Bookings: 3723 1234Alice Tourbier-Cathiard of the grand cru classé Chateau Smith Haut Lafitte in Pessac-Léognan, an appellation in Bordeaux, will host a dinner on May 7 at the Grand Hyatt Steakhouse in Wan Chai. The four-course dinner includes a main course of charcoal-grilled beef tenderloin with truffled mashed potato paired with the 2010 and 2007 vintages of Chateau Smith Haut Lafitte, while the cheese course will be served with the 1998 vintage. The dinner is HK$1,188 plus 10 per cent. Bookings: 2584 7722

 

Hoi Yat Heen Chinese Restaurant at the Harbour Plaza in North Point is serving old-fashioned Hong Kong dishes in a promotion that lasts until the end of May. Guests can sample traditional Cantonese dishes such as golden coin chicken, braised duck with eight treasures, braised fish maw with pomelo peel, stir-fried boneless chicken wings (right) stuffed with bamboo shoots and Yunnan ham, pan-fried wood fungus with shrimp mousse and stir-fried egg with fried fish maw. Bookings: 2185 2788

susan.jung@scmp.com

 

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