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Table Talk

Susan Jung

 

The Window Café at the Kowloon Hotel in Tsim Sha Tsui is featuring sea urchin and fish maw dishes on its dinner buffet until the end of the month. Included are baked king prawns with sea urchin and black truffles; braised fish maw with chicken, prawns, sliced abalone and mushrooms; fish maw and Chinese caterpillar fungus with basil and peanut sauce; sea urchin with queen crab and salmon cake (top); and steamed sea urchin with fish maw, Hokkaido egg white and yogurt. HK$438 plus 10 per cent (HK$308 for seniors and children) from Sunday to Thursday; and HK$478 plus 10 per cent (HK$348, seniors and children) on Friday and Saturday. Bookings: 27343803

Café Deco on the Peak is serving a three-course dinner featuring white asparagus until the end of the month. The meal includes cappuccino of white asparagus with butter croutons; and white asparagus with Italian cotto ham, hollandaise sauce and cocktail potatoes. HK$346 plus 10 per cent. Bookings: 28495111

Also serving white asparagus is Zeffirino Ristorante at the Regal Hongkong Hotel in Causeway Bay. The dishes are available à la carte and on a six-course set dinner (HK$688 plus 10 per cent) and include white asparagus salad with asagio cheese carpaccio; baked king prawns with white asparagus and poppy seeds ; white asparagus soup with potatoes and peas; and stewed pork tenderloin with white asparagus and apple. Bookings: 28371799

Emil Minev, executive chef of the Shangri-La At the Shard in London, will be guest chef at the Lobster Bar and Grill at the Island Shangri-La in Admiralty from June 17-22. His dishes, which are available à la carte or on a set lunch (HK$458 plus 10 per cent) or set dinner (HK$788 plus 10 per cent), include foie gras with raspberry, cinnamon and pistachio; Dover sole with mushrooms, spinach and summer truffle; and pork belly with scallop, pineapple and mustard. Bookings: 28208560

The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui has a special menu of lobster dishes which are available until the end of the month. The à la carte selection lists dishes of deep-fried dough sticks with diced lobster, shrimp mousse, chilli and crisp garlic; stir-fried lobster with bacon and spring onions; lobster and scallop crisp rice in superior lobster broth; and stir-fried lobster with fresh milk. Bookings: 37217788

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