Table talk: What's happening this week in food land
Susan Jung
The Cafe at the Hyatt Regency in Tsim Sha Tsui is featuring flower and tea dishes on its lunch and dinner buffet until the end of September. On the buffet are dishes of fresh yam with osmanthus sauce; roasted pumpkin and green asparagus salad with pumpkin seeds and lavender (above); and French chocolate and Earl Grey tea cake. The lunch buffet is HK$278 plus 10 per cent (HK$139 for children) from Mondays to Fridays, while it costs HK$348 (HK$174 for children) on Saturdays, Sundays and public holidays. The dinner buffet is HK$508 plus 10 per cent (HK$254 for children) from Monday to Thursday, and HK$588 (HK$294 for children) from Friday to Sunday and the eve and day of public holidays. Bookings: 3721 7700
Burgundy negotiant Nicolas Potel of Domaine de Bellene will host a dinner on September 11 at Mirror Restaurant in Wan Chai. The five-course dinner includes frog legs with watercress velouté and black and white sauce, paired with the Domaine de Bellene Savigny-Les-Beaune 1er Cru 2010; and Maine lobster with wild mushrooms, asparagus and chestnuts served with the Maison Roche de Bellene Chambolle-Musigny 1er Cru 2010. The dinner is HK$988 plus 10 per cent. Bookings: 2573 7288
Scala Restaurant at the Renaissance Harbour View Hotel in Wan Chai is serving five of its classic dishes on a set dinner until the end of October. The menu, priced at HK$880 plus 10 per cent, includes roasted pigeon breast with thyme celeriac purée; and crab cake with gazpacho and mascarpone cream (top). Bookings: 2802 8888
Above & Beyond at Hotel Icon in Tsim Sha Tsui will have a dinner on September 19 that pairs Chinese dishes with Moët & Chandon champagne. The dinner is HK$1,080 plus 10 per cent and includes salt-baked chicken with sesame, paired with the Imperial Grand Vintage 1993; and pan-fried pork dumplings in superior broth with the champagne house's Imperial Rosé Grand Vintage 2002. Bookings: 3400 1318
Hoi Yat Heen at the Harbour Plaza in North Point is featuring mushroom dishes until the end of October. The menu lists sautéed diced beef with monkey head mushrooms; sautéed prawns with white porcini and wild green peppers; sautéed sole fillet with asparagus and maitake (top); and sautéed termite mushrooms with pine nuts and salted egg yolk topped with black truffle. Bookings: 2185 2788