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Susan Jung

The Alsace Wine Festival 99 kicks off next week with a focus on matching food and wine.

 Six restaurants are participating in the festival, which takes place from May 18 until the end of June. The Forum in Causeway Bay (tel: 2891-2555) and Liu Yuan in Wan Chai (2510-0483) feature Alsace wines as their wines of the month.

 Yung Kee on Wellington Street has an eight-course set menu paired with Alsace wines: it costs $1,880 plus 10 per cent for six guests and includes one bottle of wine; for 12, $3,680 with two bottles. Three dishes that won gold awards in last week's culinary competition at Hofex are included in the dinner; call 2522-1624.

 Yat Tung Heen at Great Eagle Centre in Wan Chai has set menus with wine. It costs $438 per couple including one glass per person; for four, it is $788 with one bottle. Phone 2878-1212.

 W's Alsace in Festival Walk has a three-course set menu with two glasses of wine for $200: dishes include escargots l'Alsacienne and choucroute with pork knuckle. Call 2265-7228.

 At the Great Eagle Hotel, T'ang Court will have dishes paired with specially selected Alsace wines by the glass or bottle. There is also an eight-course set dinner with wine for $550 per person. Call 2375-1133.

The Grand Hyatt is featuring the creations of husband and wife pastry chefs Dominique and Cindy Duby from Canada. Gold-medal winners at Hofex, their award-winning creations will be available at the tea buffet in the Tiffin Lounge; call 2588-1234 ext 7223.

White asparagus season once again, and the Regent has this delicacy from Germany in Plume and the Harbourside.

 In Plume it is featured in such dishes as salad of white asparagus tips with braised Boston lobster and truffle vinaigrette and veal cutlet with white asparagus in morel cream sauce. The specials in the Harbourside change daily. Call 2721-1211.

Brasserie on the Eighth at the Conrad is also featuring white asparagus, as well as artichokes. Until May 31, guests can taste white asparagus with herb vinaigrette and truffled hollandaise sauce, and sea bass and artichoke with chanterelle Sauternes. Phone 2521-3838.

The food pages are edited by Susan Jung. Tel: 2565-2611. Fax: 2562-2485. E-mail: susanjung@scmp.com 



Alsace Wine Festival