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

Susan Jung

 

Essence restaurant at Novotel Citygate in Tung Chung has tempura and ramen dishes on the dinner buffet until September 9. The buffet includes jigoku ramen with dried seaweed (pictured above); paitan ramen with Japanese-style barbecued pork and ajitsuke fungus; and assorted tempura (right) such as prawns, Japanese green chillies and anago. The buffet costs HK$218 plus 10 per cent (HK$168 for children) from Monday to Friday, and HK$228 (HK$178 for children) on Saturday and Sunday. Bookings: 3602 8808

The Made in HK Pop-Up Market by Green Queen will take place on August 24. The event at The Space in Sheung Wan features Hong Kong-based artisanal food and personal-care vendors, such as The 8th Estate Winery, Genie Concept (juice detox), Bread Elements and Eat Fresh (vegetable delivery service). The entry fee is HK$20. For details: greenqueen.com.hk.

Giovanni Oliva of the Garofoli winery in Marche, Italy, will host a dinner on August 29 at Messina Il Ristorante at the Harbourfront Landmark in Hung Hom. The five-course dinner, which is HK$880 plus 10 per cent, includes a main course of glazed Bresse pigeon breast with caramelised cherries, paired with the Casa Vinicola G Garofoli 2001, Grosso Agontano, Conero DOCG Riserva in a double magnum bottle. Bookings: 3746 2733

You should book now for some guest chef wine dinners taking place next month at The Landmark Mandarin Oriental in Central. Daniel Boulud of the Michelin three-star Daniel in New York will be at Amber restaurant on September 12 and 13. The seven-course dinner with wine pairing is HK$2,688 plus 10 per cent, and includes pork headcheese with horseradish and tarragon; and foie gras with port wine and pistachios. From September 16-18, Björn Frantzén, from the Michelin two-star Restaurant Frantzén, will have a pop-up restaurant at the Tian and Di function rooms, and will be making dishes such as scallop cooked in its own shell with truffle, creamed eggs and dashi; and veal sweetbreads roasted with toasted flour and served with burnt béchamel. The seven-course dinner with wine pairing is HK$2,688 plus 10 per cent. Bookings: 2132 0066

Sabatini at The Royal Garden hotel in Tsim Sha Tsui is featuring a menu of seafood and Tasmanian black truffle dishes. The selection includes homemade tagliolini with wild mushrooms, zucchini flowers and shaved black truffles (pictured top); and Brittany blue lobster fagottini with sautéed porcini, green asparagus and pistachio sauce. Bookings: 2733 2000

susan.jung@scmp.com

 

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