If you're interested in getting an up-close and personal look at what goes on behind the scenes of a busy restaurant, book a table for the Chef's Table at Gaddi's in the Peninsula.
This table is located directly in front of the Gaddi's kitchen. Guests will have a front-row view as chef Philip Sedgwick and his team prepare meals throughout the lunch or dinner service. While they enjoy the drama of this literal 'dinner theatre', guests will dine on a personalised meal created by the chefs out of the freshest ingredients that day. The Chef's Table seats four only; it's $588 per person (plus 10 per cent) for lunch, and $988 plus 10 per cent for dinner. For bookings call Katherine Kam on 2315 3142.
Those who want a more sedate, hands-on experience at being in a hotel kitchen should sign up for the cooking classes at the Regent. The next class, Best Dessert Variations, will take place on February 26. Pastry chef Gregoire Michaud will teach several of his specialities, including coconut souffle with coconut sauce, white chocolate parfait, chocolate ravioli on mango ragout and iced orange and ginger cream with exotic fruits. The class is $550 and includes lunch with wine. For information phone 2313 2331.
Seafood lovers should head to the Grand Cafe at the Grand Hyatt, which is holding an Australian seafood promotion from February 21.
Geoff Bone, the hotel's award-winning executive sous chef, has created a menu that includes Tasmanian oysters with pickled cucumber and vodka, salad of yellowtail tuna with pickled baby carrots, wasabi cream and apple, and Tasmanian salmon with smoked duck breast, confit giblets and mushroom sherry vinegar sauce. The promotion will run until March 19.
For reservations telephone 2588 1234 ext 7272.