Dished Up

Grissini at the Grand Hyatt in Wan Chai is offering an early evening set dinner every Saturday from 5.30pm to 7pm. The menu changes often but includes an antipasto selection, soup, and main course choices such as Mediterranean sea bass with potatoes, red onion, cherry tomatoes, capers and black olives or rosemary oven-roasted beef sirloin with sage, juniper and roasted red bell peppers. The meal is HK$400 plus 10 per cent for three courses and HK$480 for four. Bookings: 2584 7933

Starting January 1 and running until the end of February, Top Deck at the Jumbo Kingdom in Aberdeen is featuring warming winter clay pot dinners, including: sauteed baby abalone with shimeji mushrooms, leeks, asparagus, seven spices and sake-teriyaki soy sauce; Thai stir-fried fresh crab with flat rice noodles, kale, straw mushrooms, ginger, lime and chilli sauce; king prawns and scallops with Chinese baby cabbage, celery and enoki mushrooms in preserved red bean curd and pickled garlic sauce; and Australian Wagyu beef shoulder braised with porcini mushrooms, chestnuts, new potatoes, rosemary and cabernet sauvignon gravy. Desserts include white and dark chocolate polenta with whiskey-orange confit, hot glutinous rice with mango fritters and coconut cream sauce, and orange creme brulee with vodka and rosemary. Bookings: 2552 3331

Dynasty restaurant at the Renaissance Kowloon Hotel in Tsim Sha Tsui are serving snake soup with chrysanthemum (left), stewed chicken with black fungus and glutinous rice in Chinese rice wine, braised mutton with bamboo shoots and black mushrooms in clay pot, braised oxtail with red beans and tomato sauce, stewed turtle with white pepper in clay pot, stewed fresh lobster with vermicelli and black pepper, and braised pea shoots with minced preserved liver sausage. Bookings: 2734 6600