Goose liver lovers will be excited by a special promotion running from September 10-19 at the Kowloon Shangri-La. Margaux chef Johnny Chan has created a special menu featuring this delicacy, including seared goose liver with juniper jus and summer salad with roasted almonds, pan-fried escalope of goose liver seared with pak choi and pineapple chutney, and oven-roasted sliced goose liver with garlic cloves and capers in veal jus. For reservations phone 2733 8750.
Richard Feldman's newest restaurant, The Annexx, which was originally scheduled to open in mid-July, is now set to open this week. Feldman, whose food-and-beverage empire also includes Al's Diner, Food By Fone, Red Rock, SoHo Bakery and the Bagel Factory, says he was having difficulties with his first contractor and had to hire another mid-project. This restaurant will be more upscale than the one it replaces, The American Pie. The menu consists of interpretations of American classics. The lunch menu has Dungeness crab cakes with garden cress and smoky roasted corn mayonnaise, poached trout with new potato scallion salad and mixed beans, and avocado salad with cottage cheese and baked beets.
The dinner menu promises guinea fowl wrapped in oven-crisped pig's cheek with summer vegetable succotash, lobster macaroni cheese (poached Maine lobster with tiny macaroni, mascarpone cheese and mushrooms), and stuffed pork loin with steamed fava bean timbale and New Hampshire apple conserve. Feldman is hoping to continue the fame of The American Pie's desserts with some of The Annexx's creations: banana split (chilled banana crepes with white and dark chocolate and moscato cherries), baked and stuffed meringue apple with vanilla caramel sauce, and individual Key Lime pie. The Annexx is at 4/F, California Entertainment Building, tel: 2877 9779.
