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Table talk

Susan Jung

 

Hugo's restaurant at the Hyatt Regency in Tsim Sha Tsui is featuring carabineros prawns from Spain until the end of September. The large, succulent and sweet shellfish are made into dishes such as prawn salad with warm potatoes, chervil and shellfish jus and French mustard dressing (right); and grilled whole carabineros prawns served with confit garlic and lemon. Bookings: 3721 7733

Brasserie on the Eighth at the Conrad hotel in Admiralty is serving black truffles from Perigord from August 5 until September 4. The expensive and rare black fungus is made into dishes of house-made farmer's bread topped with bone marrow and black truffle; and house-made egg noodles "Escoffier style" with sautéed goose liver and shaved black truffle. Bookings: 2521 3838 ext 8240

Wild Grass in Central has started serving a Sunday carvery brunch for HK$298 plus 10 per cent. The selection includes organic beef rump with horseradish gravy; organic French chicken; and roasted wild Icelandic halibut. Bookings: 2812 1826

Celestial Court at the Sheraton hotel in Tsim Sha Tsui is featuring wild mushrooms on the menu until the end of August. The dishes include grilled fresh matsutake, termite, Catathelasma, and white porcini mushrooms on sea salt; pan-fried US jumbo scallops with morel mushrooms; and braised duck with Sarcodon aspratus mushrooms. Bookings: 2369 1111, ext 3991

Cafe Aficionado at the Regal Airport Hotel at Chek Lap Kok is serving Thai cuisine in a buffet that runs until the end of August. The selection includes grilled big head prawn with lemon grass and garlic; seafood in coconut curry; tom yum kung; and Thai papaya and bean curd salad. The lunch buffet is HK$218 plus 10 per cent (HK$168 for children). The dinner buffet is HK$348 plus 10 per cent (HK$238 for children) Monday to Friday and HK$368 plus 10 per cent (HK$248 for children) on Saturday, Sunday and public holidays. Bookings: 2286 6238

If you want to attend this year's Restaurant Week, which runs from August 5-11, book as soon as possible at restaurantweek.hk. A total of 84 restaurants at different price points are participating, serving menus priced from HK$98 to HK$248 for lunch, and HK$258 to HK$438 for dinner.

susan.jung@scmp.com

 

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