Magazines48hrs

Table talk

Susan Jung

 

Palm Court Western Restaurant at the Metropark Hotel Kowloon is featuring bird's nest and seafood dishes on the dinner buffet until the end of September. The selection includes pumpkin soup with bird's nest and seafood; dill-marinated salmon and tuna tataki (seared and marinated fish); moules marinières (mussels); and steamed scallops with garlic and vermicelli. The buffet is HK$348 plus 10 per cent (HK$218 for children) Monday to Thursday, and HK$378 plus 10 per cent (HK$218 for children) Friday to Sunday and on public holidays. Bookings: 2760 3666

 

The Lan Kwai Fong Beer and Music Fest takes place on July 13 and 14 from 1pm until late. More than 200 brands of beer will be on offer, including craft beers and other bottled brews from Belgium, Denmark, the Netherlands, England, the United States and South Korea. Many of the restaurants in Lan Kwai Fong will serve takeaway snacks such as satay, roasted oysters, dim sum, pizza, tacos, sausages and pastries, starting at HK$20.

 

Hugo's restaurant at the Hyatt Regency in Tsim Sha Tsui is serving European diver-caught scallops until the end of July. These are whipped up into dishes such as roasted scallops with French pork belly; grilled scallops with black truffle; and seared scallops with buttered heritage carrots. Bookings: 3721 7733

 

Messina il Ristorante at the Harbourfront Landmark in Hung Hom will have a dinner on July 18 featuring the wines of Opus One Winery, based in the Napa Valley. The five-course dinner includes wagyu beef cheek slow-braised in cabernet sauvignon with black truffle potato mousseline, paired with the 2009 and 2008 vintages of Opus One; and Ragusano cheese fondue with crisp vegetables and caramelised Piedmont hazelnuts served with the 2007 and 2006 vintages. Bookings: 3746 2733

 

Jacky Yeung, head chef of Nam Fong at Le Meridien Cyberport in Pok Fu Lam, has created an eight-course set menu at HK$888 plus 10 per cent, which needs to be ordered two days in advance. The featured dishes include jade sprout salad mixed with shredded fish maw; steamed egg white with scallop and bird's nest glazed with cordycep flower broth; wok-fried Iberian pork with mixed mushrooms; and poached prawns on green apple glazed with cinnamon honey sauce. Bookings: 2980 7410

susan.jung@scmp.com

 

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

Login

SCMP.com Account

or