Let food be your medicine. Men who eat plenty of orange or green vegetables are a third less likely to get heart attacks compared to those who avoid the salad bar, according to a report in the American journal, Good Medicine. Their gastronomic advantage: carotenoids, plant pigments used by humans to make vitamin A. These relatives of beta-carotene can be found in spinach, collards, carrots, sweet potatoes, pumpkin, squash and kale. Carotenoids were also the heroes of another study. Researchers at the Massachusetts Eye and Ear Infirmary showed eating lots of fruit and vegetables lowered the risk of macular degeneration - the leading cause of blindness in those over 65 - by 43 per cent. Take-away taken away Walter Kern has changed the look of his fine deli and bistro in Seibu's basement food court. The designer deli counter has been dumped for now, and more seating put in its place. The take-away counter, including Hong Kong's best array of 'home-made' pasta and sauces, will be resurrected at the beginning of June in place of the Peninsula chocolate display. The reason for the move, Kern said, is simple: expansion. A Latin touch Pomeroy's in Pacific Place has planned a Latin American last hurrah this week before the renovators move in. Carnivale parties will be held Thursday to Saturday. A Conga line moves from Pacific Place down to Bacchus at about 11 pm on Saturday, followed the next morning by Sunday brunch. The restaurant will be closed from May 22. When it re-opens on August 1, the wagon wheel on the ceiling will be no more than an unpleasant memory and the bar-restaurant will be less an old English pub, more a contemporary event. Competition Vanilla-flavoured lobster souffle, warm lobster and leek with star anise, or, simply, lobster any way you like it. All are part of a new lobster menu, which claws its way into Le Restaurant de France at the Regal Kowloon Hotel from Wednesday to May 31 (Tel: 2722-1818). The lobsters have been flown in from Australia and the United States. We have a meal worth $500 for the person who correctly tells us what the difference is between Boston and Australian lobsters.