Autumn is mushroom season - not in Hong Kong, obviously, but in more agrarian parts of the world. The Belvedere at the Grand Stanford Inter-Continental is celebrating autumn with game and mushroom specialties until October 31. The menu has game, such as hare, doe, pheasant and roebuck, and mushroom dishes that include girolles, chanterelles and oyster mushrooms. Guests can sample roasted saddle of venison served on the bone with wild mushrooms duxelle, mashed asparagus and cranberry sauce, and pheasant cream fricasse with sauteed mixed mushrooms and potatoes. Phone the Belvedere on 2731 2880. The Kowloon Hotel is also featuring mushrooms at the Window Cafe. The buffet has mosaic terrine with seafood and Chinese mushrooms, Asian mushroom dome, tomato and cambazola cheese with grilled shiitake mushrooms, and made-to-order mushroom pancakes and vol-au-vents. The promotion ends Sunday , phone 2929 2888 ext 3333. The Hyatt Regency is going back to the basics, with rich, classic dishes in Hugo's, and homey delights in The Chinese Restaurant. From October 16 to November 30, Hugo's is featuring the favourite dishes of chef Guenther Angermann. On the menu are classics such as turtle soup 'Lady Cruzon' with old sherry, braised lamb shank with vegetable ratatouille and fresh polenta, and omelette confiture with fresh berries. Hugo's is on 2311 1234, ext 2877. At The Chinese Restaurant, chef Chow Chung's home-style dishes are available until October 31. The menu includes braised bean curd and roasted pork loin with shrimp paste, pan-fried patties of minced lotus root with savoury seafood filling, and braised chicken and pig's liver with shallots in rice sauce. Phone 2311 1234, ext 2881. The Excelsior is featuring guest chef Pietro Vivarelli, executive chef and owner of Antica Locanda Rugantino in Casalmaggione, who is cooking authentic Sardinian dishes at Cammino until October 21. Chef Vivarelli's special dishes include Sardinian gnocchi with fresh prawns, traditional spit-roasted baby pig, pappardelle pasta with duck ragu, and crispy fried sweet ravioli with ricotta cheese and honey in blood orange sauce. A selection of Sardinian wines is also available to complement the menu. Reservations on 2837 6780.