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Table talk: What's happening this week in food land

Susan Jung

 

Grand Hyatt Steakhouse in Wan Chai is having a blind-tasting dinner on August 22. Guests will not know in advance the dishes served during the five-course meal, nor the wines that will accompany them. The wines - two whites, two reds and one sweet - will be from different countries and vintages, and made from a variety of grapes, and diners are encouraged to figure out what they are. The dinner is HK$1,688 plus 10 per cent. Bookings: 2584 7722

Jiro Ogue, who gained acclaim as chef of the Alain Chapel restaurant in Kobe, Japan, and who is now executive chef of La Jeunesse Daikanyama in Tokyo, will be guest chef at Nobu InterContinental in Tsim Sha Tsui on August 23 and 24. The eight-course omakase (chef-selected) dinner menu, created in conjunction with the Nobu chefs, is HK$1,438 plus 10 per cent, and includes roasted sesame duck with pike conger fritters and tomato mousse; grilled boar salad with onion dressing; A5 grade Kobe beef with sansho sauce; and peach mascarpone verinne with fig and black soybean mousse. The menu will be available until September 21. Bookings: 2313 2323

Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring matsutake mushrooms on the menu for the month of August. The à la carte selection includes toban-yaki matsutake with mixed vegetables; teppanyaki matsutake and Japanese beef roll with homemade sesame sauce (pictured). Bookings: 3160 6898

Nanhai No 1 restaurant in Tsim Sha Tsui has a menu of special summer dishes. The menu includes braised winter melon with spinach (pictured); Sichuan prawns with crisp tofu skin; and chilli crab in hot and sour sauce. Bookings: 2487 3688

The Bostonian restaurant at the Langham hotel in Tsim Sha Tsui is pairing lobster and foie gras in special dishes. The menu lists lobster, foie gras and duck confit fricassee (pictured); and baked lobster with truffle dust foie gras medallions. Bookings: 2132 7898

Festiva restaurant at the Galaxy Macau is featuring Malaysian dishes on its buffet until September 8. The chefs will be making dishes of char kway teow; Hokkien prawn noodles; and Malaysian pulled milk tea. The lunch buffet is 218 patacas (HK$207), and the dinner buffet is 398 patacas. Bookings: +853 8883 2221

susan.jung@scmp.com

 

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