Table talk

Susan Jung

PUBLISHED : Wednesday, 30 October, 2013, 10:41pm
UPDATED : Wednesday, 30 October, 2013, 10:41pm

T'ang Court at the Langham Hotel in Tsim Sha Tsui is featuring seasonal ingredients until the end of November. The à la carte selection includes braised sliced eel with black mushrooms, roasted pork, garlic and turnip (pictured above); and stir-fried sliced frog with ginger and spring onions. Bookings: 2132 7898

Cheng Yu from 28 HuBin Road restaurant at the Hyatt Regency Hangzhou will be guest chef at One Harbour Road at the Grand Hyatt in Wan Chai until November 11. The chef's dishes include osmanthus-flavoured lotus root with glutinous rice; and traditional braised dongpo pork (right). Bookings: 2584 7722

Also at the Grand Hyatt is the DuMOL Estate wine dinner on November 6 at the Grand Hyatt Steakhouse. It costs HK$1,400 plus 10 per cent, and includes lightly smoked ahi tuna tartare (pictured top) with the DuMOL Russian River Valley Chardonnay; grilled Mediterranean red prawns with the winery's Chloe Chardonnay 2010; and New York strip loin with the Ryan Pinot Noir 2010 and Estate Pinot Noir 2010. Bookings: 2584 7722

Pierre Gagnaire returns to his namesake restaurant, Pierre, at the Mandarin Oriental in Central, for a special white truffle event on November 4. The dishes are available a la carte or on a five-course tasting menu (HK$2,980 plus 10 per cent) and include carnaroli risotto with pumpkin, artichokes and pine nuts; and veal blanquette with enoki mushrooms and celery. The menu will be available until the end of white truffle season. Bookings: 2825 4001

The Discovery Walk on Queen's Road East, which benefits The Women's Foundation, will take place on November 9. For HK$199 (HK$179 if you book before November 1) participants can have canapés and wine at participating restaurants, and visit heritage buildings and galleries along Queen's Road East. For details, call 3583 5678 Café on the 1st at the Excelsior hotel in Causeway Bay is featuring Shanghainese cuisine on its lunch and dinner buffets until the end of November. The selection includes hot and sour soup; and Shaoxing yellow wine-marinated chicken with wolfberries. Dinner guests will also receive a free hairy crab. The lunch buffet is HK$268 plus 10 per cent (HK$168 for children) Monday-Friday and HK$288 (HK$188 for children) Saturday and Sunday. The dinner buffet is HK$458 plus 10 per cent (HK$258 for children) Monday-Thursday and HK$488 (HK$288 for children) Friday-Sunday. Bookings: 2837 6781