NEW restaurant Wild Orchid is scheduled to open in Quarry Bay this week, bringing to the former garage wasteland a mix of sit-down meals from Southeast Asia, takeaway counter and bar. There's not a Buddha or orchid in sight, however, as the management mixes a mostly traditional menu with a modern presentation and desserts to die for. 'It's not screaming Asia at all,' says operations manager Jan McKenzie. She describes the Wild Orchid interior as 'textured', with predominantly earthy colours, old mirrors and chairs from Bali. 'We want the colour to come from the people and the food. We want people to think of it not as an Asian restaurant, but as a good place to go.' Mex and match MEX-MASTERS at the year-old Mexican restaurant, Zona Rosa, have opted for a Tex-Mex mix to broaden its single-country appeal. Southwestern dishes will also be added to the new menu, which is currently being tested. Egg-citing claim GOOD news for omelette lovers. Eggs may not be the cholesterol evil feared. A study carried out by the Lipid Research Clinic at the University of Washington has shown that two eggs a day may be OK even for people with high cholesterol - provided they're part of a low-fat diet. Stellar probes THIS could be a good year for internationally known restaurants. Word on the food vine is that Jeremiah Tower of Stars Cafe is among the prominent American restaurateurs looking for a spot in the territory. Mark Miller of the Cyote Cafe is also said to be investigating his options. But the name that's causing the greatest excitement is Wolfgang Puck, who has become as much a celebrity as the Hollywood stars who flock to his restaurants. Open secrets THEY'RE into focaccia, fusion and Italian promotions. But when it comes to cookbooks, Hong Kong restaurateurs are decidedly lukewarm on putting their chef's secrets between two covers, unlike those abroad. The latest celeb restaurant to put out a recipe collection is London hot spot, Quaglino's. Produced by chef Martin Webb and food writer Richard Whittington, Quaglino's - The Cookbook, has been described as cheerful and accessible with recipes such as Jerusalem artichoke and parsley soup.