Rolando Manesco, new chef of The Pizzeria restaurant at the Kowloon Hotel, will demonstrate the versatility of the olive in a special promotion that runs until February 15. Using green and black olives from Italy, Greece and Spain, he's created a menu that includes risotto with chicken liver, anchovies, lemon and green olives, black bean soup with prawns and crostini with olive puree, pan-fried red mullet roll filled with cooked ham on red wine sauce and chopped olives, and even an olive dessert - green olive parfait with ricotta cheese, raisin compote and warm Grand Marnier sabayon. The special olive menu is available for lunch and dinner; call 2929 2888 ext 3322.
Also at the Kowloon Hotel is a journey through the five main culinary provinces of China at The Window Cafe. Dishes from Beijing, Shanghai, Sichuan, Fujian and Canton provinces will be available until February 15. Guests can taste special Beijing dishes such as shredded meat with cabbage or fish fillet with black fungus in wine sauce, while Shanghainese delicacies include chicken in Shao Hsing rice wine or meat balls in hotpot. From Sichuan comes seafood with cabbage and dried scallops and 'bon bon' chicken; the traditional Fujianese dishes include deep-fried minced pork filled with cherry tomatoes and sesame sweet and sour sauce, or steamed cabbage roll with seafood and bamboo shoots, while the Cantonese dishes include fish fillet roll with crab fillet and kale or orange and sesame pork chop. Call 2929 2888 ext 3333.
If you enjoy flambeed dishes - and I'm not talking about Flaming Lamborghinis - head on over to the Marco Polo Hongkong, which has a special flambe menu at Tai Pan Grill until January 30. The menu includes foie gras flambeed with raspberry liqueur with sweet potato cake, Tai Pan Grill's lobster bisque with brandy, Boston lobster in mango curry sauce with dark Jamaican rum, and crepes Suzette. Reservations on 2113 3901.
