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Susan Jung

 

Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom is serving Hokkaido scallops until the end of November. The à la carte selection includes Hokkaido scallop and sea urchin tempura (above); teppanyaki Hokkaido scallop with black truffle sauce; and grilled Hokkaido scallop with Japanese chilli powder and seaweed. Bookings: 3160 6898

The Bostonian at the Langham hotel in Tsim Sha Tsui is featuring black truffles until the end of the month. On the menu are dishes of black truffle jumbo scallop with celeriac and Granny Smith apple (above); seared US beef mignon with foie gras ravioli and truffle confit vegetables; and black truffle-filled lamb rack with black bean ragout. Bookings: 2132 7898

Margrit Mondavi, vice-president of cultural affairs of the Robert Mondavi Winery, will host a dinner on November 13 at Nobu at the InterContinental in Tsim Sha Tsui. The eight-course dinner includes king crab with shiso salsa paired with Robert Mondavi Cabernet Sauvignon Reserve 2001 in methuselah (six litres); lamb chop with rosemary miso with the winery's Cabernet Sauvignon Reserve 1992; and A5 Japanese wagyu with the Cabernet Sauvignon Reserve 1981. The dinner is HK$1,738 plus 10 per cent. Bookings: 2313 2323

Pantry Magic has announced its November line-up of cooking classes, which take place every Saturday and cost HK$300. On November 9, students will be learning about Cuban dishes; on November 16 the subject is bread-making; the class on November 23 is about Italian Christmas dishes; while the class on November 30 focuses on British pub favourites. Bookings: 2504 0688

Ina by Inagiku restaurant at the Holiday Inn Express in Tseung Kwan O is featuring shabu shabu dishes, including salmon shabu shabu, Kurobuta pork shabu shabu (right), and Nagasaki-ken codfish shabu shabu. Bookings: 2623 2300

Christophe Hache from Les Ambassadeurs at the Hotel de Crillon in Paris will be guest chef at Vida Rica Restaurant at the Mandarin Oriental Macau from November 20-24. The chef's dishes, available à la carte, on a three-course set (268 patacas plus 10 per cent) and six-course dinner (1,288 patacas plus 10 per cent), include sea bass carpaccio marinated in Tahitian vanilla bean olive oil with bamboo clams, grey shrimp and crispy fennel. Bookings: +853 8805 8918

susan.jung@scmp.com

 

 

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