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Susan Jung

 

Café Rivoli at the Regal Hongkong Hotel in Causeway Bay is serving Japanese dishes on its dinner buffet until March 18. The selection includes hamachi sashimi, teppanyaki Kobe beef (above), and Japanese strawberry pancake. The buffet is HK$458 plus 10 per cent (HK$298 for children) Monday to Thursday and HK$488 plus 10 per cent (HK$318 for children) Friday to Sunday. Bookings: 2837 1772

Thibault Garin from Maison Nicolas Potel in Burgundy will host a dinner on February 27 at Messina in Hung Hom. Dishes include roasted Bresse pigeon with pumpkin foam and smoked foie gras sauce, served with Nicolas Potel Pommard Les Epenots 2000 and Mazis-Chambertin 2007. The dinner is HK$980 plus 10 per cent. Bookings: 3746 2733

The Italian Chamber of Commerce and Ospitalità Italiana are featuring three restaurants cooking meals with ingredients from Tuscany, and mainly Pisa.

  • The dinner on February 27 at Gaia in Central is HK$688 plus 10 per cent and includes grilled Pisa sirloin beef with shaved white truffle and Pisa filled pie with grapes, pine nuts and vin santo sabayon. Bookings: 2167 8200
  • The event at Messina in Hung Hom on February 28 (HK$680 plus 10 per cent) includes goat foam crostino and black truffle; and slow-roasted beef tenderloin. Bookings: 3746 2733
  • The March 1 dinner at Domani (HK$880 plus 10 per cent) features pecorino cheese fondue with egg yolk and black truffle and artisanal pasta with Pisanello tomato and ricotta cheese. Bookings: 2111 1197

The Hyatt Regency in Tsim Sha Tsui has Sai Kung seafood on the buffet at the Café until the end of March. Dishes include baby clams with cucumber, spicy and salted prawns (top) and typhoon shelter crab. The buffet is HK$528 plus 10 per cent (HK$264 for children) Monday to Thursday and HK$608 plus 10 per cent (HK$304 for children) Friday to Sunday. Bookings: 3721 7700

Malaysian-born Australian chef Cheong Liew is cooking Penfolds wine dinners on February 28 and March 1 at Above & Beyond at Hotel Icon. The six-course menu is HK$1,388 plus 10 per cent and includes oolong tea-smoked squab with royal oyster mushrooms with Penfolds Magill Estate Shiraz 2008 and anise-braised wagyu cheek with the Penfolds Bin 389 Cabernet Shiraz 2010. Bookings: 3400 1318

 

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