If you have somehow been blind to all the advertisements, this is a last-minute reminder that Valentine's Day is Sunday. Almost every restaurant and hotel in Hong Kong has sent press releases about their promotions, which are far too numerous to list. The only thing to say is: 1) if you haven't planned what to do with your loved one, you'd better decide fast, and 2) it's going to cost you. Phone your favourite restaurant for their Valentine's Day specials. This year, Valentine's Day falls just before Lunar New Year, and the quantity of press releases about both events has probably felled a few hundred trees. Any place with a view of the harbour is featuring dinner specials on Wednesday so guests can watch the fireworks. Most hotels and Chinese restaurants are selling traditional New Year's steamed puddings. One place offering an interesting twist is cake shop Wah Lai Yuen. This year, they have introduced coconut milk puddings with bird's nest or cashews. The bird's nest version is $100 for the small size and $200 for large; the ones with cashews are $60 for small and $120 for large. Pick these up at Wah Lai Yuen shops at 5 Lan Fong Road, Causeway Bay, or Shop 004, Marine Deck (basement), Ocean Terminal, Tsim Sha Tsui; or call the hotline on 2972-2836. The Hotel Nikko has brought out Takeshi Shigeeda as guest chef for their New Zealand promotion. Mr Shigeeda is the executive chef/proprietor of the Grand Restaurant in Wellington, and this is his fifth stint as guest chef at the Hotel Nikko. He has created such dishes as Manuka honey and herb glazed Canterbury lamb loin and pan-fried blue cod with shiitake mushrooms and fried leeks. Mr Shigeeda is at the hotel until March 7. Phone 2739-1111. Le Tire Bouchon on Graham Street is featuring the food and wine of Southwest France at a dinner on February 23. The three-course meal is $450 plus 10 per cent and includes an aperitif and a glass of vintage Armagnac. Two of the wines are from Cahors, the 95 Chateau Saint Sernin with salade gourmande du Perigord and the 89 Chateau Haute-Serre accompanying duck confit with frisee salad and sauteed potatoes. The 96 Chateau Castet from Jurancon goes with caramel and raisin ice-cream with cognac syrup. Call 2523-5459. ParknShop has introduced some heat-and-eat meals to their superstores. The locally prepared products, sold under the name of Blue Ribbon, are freshly made each day. The Western and Asian dishes range from lasagne and cottage pie to curry chicken with rice. The food pages are edited by Susan Jung. Tel: 2565-2611. Fax: 2562-2485. E-mail: susanjung@scmp.com