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Table talk: Nobu at Nobu; Tom Sellers at the Principal

Susan Jung

 

Yuji Wakiya, chef and owner of Turandot and Wakiya restaurants in Japan, will cook with seasonal Japanese ingredients at Yan Toh Heen at the InterContinental hotel in Tsim Sha Tsui, for a special dinner on March 6 (the menu is available until the end of the month). The dinner (HK$2,300 plus 10 per cent with a wine pairing) includes fried lobster and chicken wing in spicy sauce; braised sea cucumber with kombu flavour; and soy cream dan dan noodles (above). Bookings: 2313 2323

Also appearing at the InterContinental is Nobu Matsuhitsa, who will be at Nobu on March 12 and 13. The eight-course menu features hiei yuba (bean curd skin) in different preparations, with langoustine santen mori (yuba harumaki and creamy yuba, above); and yuba ice cream cylinder. The dinner is HK$1,488 plus 10 per cent (add HK$300 for a sake pairing). Bookings: 2313 2323

The Verandah at the Repulse Bay is holding a jazz, wine and fondue dinner on March 7. The dinner (HK$888 net), with performance by a jazz trio, includes an appetiser buffet, hot carving station, black truffle and cheese fondue, and dessert buffet, with cocktails and wine. Bookings: 2292 2822

Book your seats now for the Tom Sellers guest chef promotion on March 12 and 13 at the Principal in Wan Chai. The British chef, of the Michelin one-star Restaurant Story in London, will be cooking a six-course dinner for HK$1,850 plus 10 per cent (add HK$600 for a wine pairing). Dishes include scallops with cucumber and dill ash; barbecued beef with grains, watercress and sloe; and English pear with artichoke and lemon. Bookings: 2563 3444

CulinArt in Aberdeen has announced its March menu, which includes dishes of 63 degree Japanese egg with roasted cauliflower purée; and a choice for main course of veal fillet with sweetbreads or skate wing with black bean crumble and cucumber relish. Bookings: 2580 0919

Temptations at the StarWorld Macau is featuring seafood dishes until the end of the month. The à la carte selection includes French blue mussels with abalone and grapefruit salad; chilled cherrystone clams and tiger prawn with lemon olive oil sauce; and saffron linguine with minced shrimp, scallops and blue mussels (top). Bookings: +853 8290 8688

susan.jung@scmp.com

 

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