For an evening of authentic Sichuan food in intimate surroundings, try Man Wah at the Mandarin Oriental. Wong Siu-king is guest chef every Tuesday night in the restaurant's private room. She created two 10-course set meals for $480 plus 10 per cent; Ms Wong, a trained singer, comes out periodically to perform Chinese songs. Seating is limited to 12; call 2522-0111.
Le French May starts next week, and the festival's official hotel, the Marco Polo, is celebrating with events in La Brasserie. From now until May 5, master chef Dominique Leclair from La Malle Poste will be making his special dishes that include pan-fried foie gras with spiced caramel. They will continue to be offered on the restaurant's degustation and a la carte menus until May 25.
On May 26 there will be a five-course wine dinner. Highlight of the meal is the grand cru 93 Clos de Tart from Cote de Nuits in Burgundy. It is $520 plus 10 per cent; phone 2113-7925.
Also celebrating Le French May is the Furama, which will feature tastings, guest chefs, classes and wine dinners. Michelin-starred master chef Michel Gautier from Le Rouzic in Bordeaux, and his wife, master sommelier Kinette Gautier, will be in the Rotisserie from May 12 to 21. Mr Gautier will also teach cooking classes with various themes.
Tea drinkers in the Lobby Lounge will have a choice of more than 150 from Mariages Freres in Paris throughout May. From May 10 to 13 there will be tastings featuring wines from the 12 appellations of Bordeaux; entrance is $150.
Champagne lovers will want to attend dinners in the Island Restaurant on May 20 and the Rotisserie on May 21. Served throughout the meals will be Moet & Chandon champagne, including the Cuvee Dom Perignon 1992. Robin Widdows, export director for Moet & Chandon, will be the host on both evenings. Dinner in the Island Restaurant is $680 plus 10 per cent; in the Rotisserie it is $580.
