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Table talk

Susan Jung

 

 

A dinner featuring Donnafugata wines of Sicily will be held on May 31 at Messina iL Ristorante in the Harbourfront Landmark hotel in Hung Hom. The food and wine pairings include saffron and new potato velouté with grape confit, pine nuts and blue fish with the Donnafugata Chiarandà 2008; and slow-cooked cod fish with chickpea mousseline, Taggiasche olives and Nero d’Avola sauce with the winery’s Mille e Una Notte 2007. The five-course dinner is HK$980 plus 10 per cent. Bookings: 3746 2733

The Steak House Winebar + Grill at the InterContinental in Tsim Sha Tsui will hold a dinner on June 4 featuring the wines of Masi vineyard in the Veneto region of Italy. The four-course dinner includes a main course of US beef tenderloin served with the 1997 and 1990 vintages of Costasera Amarone Classico. The dinner is HK$1,688 plus 10 per cent. Bookings: 2313 2323

Le 188° Restaurant & Lounge at the Harbour Grand in North Point is featuring premium beef until the end of June. On the menu are dishes of Japanese A4 Kobe beef tenderloin; Australian grain-fed tomahawk steak (right); and Japanese A4 Kobe beef tartare with horseradish jelly and crispy garlic chips (top). Bookings: 2121 2693

Three chefs from Hyatt properties on the mainland will be guest chefs at Sha Tin 18 at the Hyatt Regency Sha Tin in a promotion that runs until June 9. The chefs will be cooking their specialities such as crisp pork belly with soybean paste; wok-fried prawns with chilli; and Chinese salsify with osmanthus. Bookings: 3723 1234

Burkhard Bacher from the Michelin one-star Kleine Flamme in Sterzing, Italy, will be guest chef of Café Causette at the Mandarin Oriental in Central from June 3-9. The dishes, available à la carte and on two- and three-course set dinners (HK$488 plus 10 per cent and HK$588), include shrimp carpaccio with Venere rice cake, mixed herbs and mustard vinaigrette; and braised octopus and green chilli risotto with red wine oregano sauce. Bookings: 2825 4005

Toh Lee at the Hotel Nikko in Tsim Sha Tsui is featuring tea and floral dishes until the end of June. On the menu are dishes of sautéed beef cubes with rose petals and plum sauce; smoked silver cod with tulip and osmanthus; and steamed fillet of east spotted garoupa with black mushrooms, Jinhua ham and Lung Ching tea leaves in lotus leaf (above). Bookings: 2313 4225

susan.jung@scmp.com

 

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