To celebrate the "month of water" - when the rice paddies in Japan traditionally are flooded - Hiro Imamura, executive chef of restaurant at the Harbourfront Landmark in Hung Hom, and guest chef Kiyonari Araki, will collaborate on a special menu. It will feature hot spring water from Ougaku, which is the softest water in the world, and water from the Nishiyama Brewery, which is used to produce sake. The eight-course dinner, available from June 11-16, includes pan-fried wagyu fillet with Hokkaido white asparagus and early summer garden vegetables cooked in Ougaku water; and roasted fig with spice bread, raspberry confiture, vanilla ice cream and port wine reduction. The dinner is HK$1,880 plus 10 per cent. Bookings: 3746 2722
at the Grand Hyatt in Wan Chai is serving Campania cuisine until the end of June. The menu has chitarra spaghetti with clams and Amalfi lemons; and pan-fried cod fillet with San Marzano tomatoes and Sorrento black olives, green peas, mussels and pine nuts guazzetto. The dishes are available at lunch and dinner on a four-course menu for HK$800 plus 10 per cent, or HK$1,250 with a three-course wine pairing. Bookings: 2584 7722
Pierre Gagnaire, namesake behind at the Mandarin Oriental in Central, will be in town from June 15-23 to introduce a summer tasting menu created by the restaurant's new chef de cuisine, Jean-Denis Le Bras. The eight-course menu includes poached line-caught sea bass lightly salted with fresh herbs, crispy eggplant and coarsely chopped tomato, and emulsified green bell pepper jus; and roasted rump of veal flavoured with oregano, sweet onion purée with smoked lard, tiny artichoke poivrade, arugula and celery sticks, and minted green pea ice cream. The dinner is HK$1,988 plus 10 per cent. Bookings: 2825 4001