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Table talk

Susan Jung

 

The Café at the Hyatt Regency in Tsim Sha Tsui has typhoon shelter dishes on at its lunch and dinner buffets until the end of May. The selection changes daily, with dishes such as typhoon shelter crab (top) or mantis shrimp; braised sea snails with Sichuan pepper oil; and razor clams with black bean sauce. The lunch buffet is HK$258 plus 10 per cent (HK$129 for children) Monday to Thursday and HK$328 (HK$164 for children) on Saturday and Sunday. The dinner buffet is HK$488 plus 10 per cent (HK$244 for children) Monday to Thursday and HK$548 (HK$274 for children) Friday to Sunday. Bookings: 3721 7700

 

Hoi King Heen at the InterContinental Grand Stanford hotel in Tsim Sha Tsui is featuring the cuisine of Xiqiao until the end of May. Guests can taste dishes of pan-fried egg with water chestnuts, lily bulbs and preserved vegetables (right); and poached mud carp meat with chrysanthemum. Bookings: 2731 2883

 

You should book your tickets now for the Ritz-Carlton's Asia Pacific Food and Wine Festival taking place from June 13-16. The events at the hotel in Tsim Sha Tsui are sure to sell out, and feature guest chefs such as Mads Refslund (co-founder of Noma in Denmark, and now of Acme in New York); Anthony Genovese from the Michelin two-star Il Pagliaccio in Rome; Ivan Li from the Family Li Imperial Cuisine restaurant in Beijing, Shanghai and Tokyo; and pastry chef Franck Fresson, Meilleur Ouvrier de France (best craftsman of France). For information about the festival, phone 2263 2270

 

Brasserie on the Eighth at the Conrad Hotel in Admiralty is serving white asparagus until the end of May. The menu includes pan-seared white asparagus with morel ragout and poached Taiyouran egg (right); and white asparagus cordon bleu with Mediterranean vegetables. Bookings: 2521 3838, ext 8240

 

Miles Prodan of the British Columbia Wine Institute will host a Canadian wine dinner on May 29 at Above & Beyond restaurant in the Hotel Icon in Tsim Sha Tsui. The eight-course dinner includes wok-fried prawns with spring onion oil and marinated black fungus served with the Stoneboat Pinot Noir 2010; and braised beef cheek with dried onion in red wine sauce will be paired with the Laughing Stock Portfolio 2010 and the Nk'Mip Cellars Qwam Qwmt Syrah 2008. The dinner is HK$880 plus 10 per cent. Bookings: 3400 1318

 

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