The Va Bene group is gearing up for the opening of its new Sichuan restaurant, Benissimo, in Lan Kwai Fong in time for Christmas. The menu is being set and a team of Chinese chefs from Chongqing initiated into the rites of Hong Kong restaurants before they take up their tasks in the kitchens of Benissimo. Va Bene's Pino Piano, who will be overseeing the new venture, describes the decor as 'oriental and a little Italian, with lots of marble and wood'.
Unlike the group's other restaurants, Benissimo will cater to the after-hours crowd on weekends as well as the lunch and dinner trade. Benissimo, located on the corner of the old Supatra's, is scheduled to open in the first half of December.
Egg tart franchise Macau's best-loved tarts are on the move. Andrew Stow, of Lord Stow's Bakery, has decided to franchise his version of the egg tart, the Portuguese snack that has made his outlets in Macau famous. Stow's adaptation includes replacing the pork fat with vegetable fat. The egg and milk fillings are also thickened with cream rather than flour, and the tarts are cooked at a higher temperature to give them their trademark slightly burned look. No franchise agreements have been signed so far, but Stow is confident the concept will take off. Stow, who opened his first bakery in Coloane in 1989, also runs two bakeries-cum-coffee bars, called Cafe e Nata, in Macau. In addition, he exports about 100 dozen tarts a day to various Asian countries.
Hotel turns to gold With the stock market in turmoil, gold is where it's at for The Harbour Plaza hotel in Hunghom. Its Promenade restaurant will offer a 24-karat gold leaf served over baked crab as part of its buffet dinner ($240) this month. The promotion runs from Monday to Thursday. Reservations on 2996-8432.
Australia rules Australian promotions take top billing this month. At the Peak Galleria, Cafe Deco Bar and Grill's 'Tasting Australia - Food and Wine from Down Under' features dishes such as crocodile and prawn satay, yabby salad, kangarilla ostrich quesadilla, and Kangaroo Island curry. The month-long event has been combined with a one-off performance on November 28 by Australian jazz entertainer Tommy Emanuel. The wines all come from South Australia. Reservations on 2849-5111.
At Kowloon's racing theme bar and restaurant, The Pit Stop, an 'Australian Adventure' takes in more traditional Aussie fare such as Tasmanian lamb chops with mint, and saffron soup. Reservations on 2996-8455.
