A new concept in Irish pubs is heading for Hong Kong in time for St Patrick's Day on March 17. The Dublin Jack, owned by the same group behind the Delaney's chain, opens in Cochrane Street, Central, on March 10. The idea is 'a more fun approach to Irish pubs'. The new venue's exterior is painted with a Dublin street scene, complete with traditional pub, a post office and curio shop. The three-storey interior contains two bar areas - the City Bar and the Writer's Bar - and a country cottage dining area. The menu uses Irish staples as a launching point for a tour of Irish regional dishes, including buckets of mussels and pints of prawns from the coastal areas, and Irish broth with barley. Modern Irish fare includes dishes such as the Shamrock Salad, a goat cheese and walnut mix, an Irish version of the hamburger, and the Bailey's Irish Cream cheese cake. Rick's third venue Wan Chai hangout Rick's Cafe is expanding its repertoire this month with a new nightclub in Kowloon. The latest venue, Club Casablanca, opens on Kimberley Road on March 18 and is the third in the Rick's empire. While the popular atmosphere of the existing two Rick's will be repeated at Casablanca, the design will be different with the menu comprising pizza only. Expect a selection of about 10 pizzas from the chef, whose appointment is yet to be finalised. Apart from the opening bash, the big event is Rick's 18th anniversary party, which will be celebrated at the three venues on April 2. Sevens' food frenzy The Furama expects to be eaten out of house and hotel during the Rugby Sevens. The tournament's official hotel says it will lay on an extra 600 litres of fruit and vegetable juice, 10,000 bananas, 60 kilograms of pasta, 200kg of potatoes, 150kg of beef, 3,000 fruit yoghurt cups, 100kg of muesli and 200kg of fresh vegetables. The feeding strategy takes into account the fuel needs of the players, explains executive chef Martin Scheidegger. Tailor-made diets The one-size-fits-all diets touted in slimming books are under increasing scrutiny, according to American health newsletter, Nutrition Action. Two US authors touting the latest idea of tailored diets are Peter D'Adamo, who wrote Eat Right 4 Your Type and Louise Gittleman, author of Your Body Knows Best. Both say the idea that one diet (low-fat, high-fibre) as the solution to all health concerns is a myth. D'Adamo says what people should eat depends on their blood type. People with type O blood, for example, should avoid cantaloupe or whole wheat bread. Cynics say that the new trend towards personalised diets is yet another clever marketing trick to sell books and to save industries that have been hurt by more healthy eating habits.