Belon, the Banyan Tree Macau's seafood and grill restaurant, launched a new degustation menu entitled "A Journey of Tastes", created by chef Robby Setiawan and influenced by various cultures and Western cooking techniques. They include red banana flower nicoise with gently seared tuna paired with red banana heart tossed with vinaigrette and a hint of sesame; promfret fish stuffed with scallop mousse wrapped in chicken skin, and finished with an emulsion of soya butter and truffle roll; and pigeon breast smoked in hickory sawdust and marinated with five spices.
GIN AND DINNER
JW Marriott's Flint Grill & Bar is offering a special Hendrick's gin and tonic menu every Tuesday in July, August and September. The bites include gin-cured salmon with lime, chilli and tomato; gazpacho with lime, chilli and tomato, topped with gin foam; and a Thai chilli-flavoured beef risotto and parmesan. The cocktails to pair - designed by Bryson Rivera - include the cucumber land, gin based with yuzu, home-made apple jam and tonic; 1886; gin with cucumber, fresh basil, chartreuse, lemon-lime juice and tonic; and floral spiced with gin, maraschino liqueur, crème de violette, fresh chilli, fresh lemongrass and lime. Dishes cost HK$200, and cocktails are HK$128.
The city's first Chinese free-flow brunch with traditional entertainers has commenced this month at Hutong restaurant, at One Peking in Tsim Sha Shui. Sunday brunchers can enjoy unlimited dishes of fiery northern Chinese appetisers and dim sum with free-flow Champagne and tea cocktails. The entertainment comes in the form of kung fu tea pouring, noodle-pulling - guests are able to sample the traditional dandan min - and Sichuan face-changing magic. Brunch starts at noon and costs HK$598 per adult or HK$398 without drinks. Children under 12 eat for free.
BONES ABOUT IT
Lawry's The Prime Rib is now offering bone-in prime rib at its restaurants in Central and Causeway Bay. According to the steakhouse, bone-in not only adds to the flavour, but it helps keep the meat moist. "Bones act like a heat shield and allow less surface of the meat to be exposed directly to fire; keeping the meat moist and tender," says a spokesman. Also, everyone secretly loves gnawing on the bones, and a bone-in doggy bag is good for making soup. Lawry's opened in California in 1938 and came to Hong Kong in 2006. It is still a family-run restaurant.