If you like haggis - and who wouldn't like this sheep's stomach filled with oatmeal and minced entrails? - you can enjoy it from now until January 31, instead of just on Burn's Night (January 25). The Park Lane has extended its Burn's Night celebrations in 27 Restaurant and Bar, and the five-course menu can be ordered with or without single malt whiskies. The meal starts with haggis with tatties and neeps (potatoes and turnips), paired with the 15-year-old Dalwhinnie, followed by a choice of foie gras with beetroot and peppered pear compote (with a 12-year-old Cardhu) or baked gorgonzola souffle with asparagus (with 18-year-old Macallen). After the cock-a-leekie soup, the main course is a choice of hot smoked Scottish salmon with cucumber fettuccini (with 10-year-old Talisker) or beef tenderloin and grilled mushrooms with potato and pumpkin gratin (with 10-year-old Glenkinchie). Dessert (sherry trifle or fig and apple tart with rhubarb glaze) is paired with 12-year-old Highland Park, and the Roquefort cheese is served with 17-year-old Bowmore. The dinner is $458 plus 10 per cent with whiskies, and $398 without. The dishes can also be ordered a la carte. Reservations on 2839 3327.
Over at Napa in the Kowloon Shangri-La, Dieter Hurrlein is doing his best to brighten our dreary winter evenings. The chef has created a new Californian dinner menu, with dishes such as oven-roasted lamb roulade filled with basil and sun-dried tomatoes, seared beef tenderloin with mushroom samosa and seasonal vegetables, crispy skin Atlantic salmon on wilted spinach with red wine shallots, and risotto with baby lobster and tarragon. Call 2733 8752.
