EAT/DRINK

Table talk

Susan Jung

PUBLISHED : Thursday, 04 July, 2013, 12:00am
UPDATED : Wednesday, 03 July, 2013, 10:42pm

US cattle rancher Steve Hansen will host several events from July 4 to 10 at the Langham Hong Kong's The Bostonian restaurant in Tsim Sha Tsui. Costing HK$928 (all prices are plus 10 per cent), the dinner on American independence day features a five-course US steak and wine menu that includes beef striploin carpaccio and lavender honey-roasted short ribs. July 7 is beef appreciation night (HK$288, including a wine pairing) where guests can try beef tartare with quail egg, and truffle-crusted sirloin. From July 5 to 10, a beef tasting menu is on offer for HK$588, including rib eye with herb garlic butter, and braised chuck eye roll with horseradish cream. Bookings: 2132 7898

LIS Café at L'Hotel Island South in Aberdeen features seafood on its summer dinner buffet. Dishes include a deluxe seafood tower, a pumpkin and arugula seafood salad (pictured top), baked seafood casserole and gravlax salmon. It is HK$327 (HK$240 for children) from Monday to Thursday, and HK$350 (HK$253 for children) from Friday to Sunday, plus the eve and day of public holidays. Bookings: 3968 8833

Café on the 1st at The Excelsior Hotel in Causeway Bay is offering Taiwanese dishes on the lunch and dinner buffets from July 5 to September 1. Each dinner guest will receive a dish of steamed abalone with white gourd paste (pictured top) from July 5 to 31, while for the rest of the promotion, guests will be served steamed king prawn with egg. Dishes include deep-fried duck eggs with pork and fish paste, marinated squid with five-spice sauce, and glutinous rice roulade with red beans. The lunch buffet is HK$268 (HK$168 for children) Monday to Friday, and HK$288 (HK$188 for children) on Saturday and Sunday. The dinner buffet is HK$458 (HK$258 for children) from Monday to Thursday and HK$488 (HK$288 for children) from Friday to Sunday. Bookings: 2837 6781

St Betty in Central is featuring Australian black truffles throughout July and August. The à la carte selection includes sautéed spaetzle with wild mushrooms, taleggio cheese and fresh black truffles; and steamed pink snapper with Jerusalem artichokes, snow peas, black truffles and truffle reduction. The restaurant is also serving a five-course truffle tasting menu for HK$788. Bookings: 2979 2100

susan.jung@scmp.com