Joel Robuchon, named Chef of the Century by the Gault-Millau restaurant guide, is cooking with his favourite ingredient at the black truffle gala dinner at Robuchon a Galera in the Hotel Lisboa, Macau. Guests will dine on luxury dishes that include farmer's egg with truffle emulsion, grated truffles and asparagus, truffles in an onion and bacon tart, foie gras in a cocotte with a reduction of celery and truffle and chocolate in warm ginger soup with truffles (the menu may change according to the availability of the ingredients). The six-course dinner on March 2 costs $2,500 plus 10 per cent. Seating is limited to 55 guests. Phone free on 800 96 9130. Phil Fletcher, the export director of Amberley Estate in Australia's Margaret River in Western Australia, is the special guest at a dinner being held by Wine'n'Things on March 8 at the Pier 6 Restaurant in the Pacific Club Kowloon. The five-course dinner includes Australian crab with asparagus terrine and chive dressing, paired with the Amberley Margaret River Semillon 2000; roasted fillet of barramundi with grilled oyster mushrooms, toasted hazelnuts and vanilla oil, served with the winery's 2000 chardonnay; the main course of orange spiced duck with braised spring onions and shiraz reduction sauce is served with the 1999 shiraz. The dinner costs $430; call Wine'n'Things on 2873 5733 for reservations. Chocoholics should head to the JW Marriott Hotel in Pacific Place, where pastry chef Thomas Lui is making dishes featuring Lindt chocolate for the dessert buffet. They include chocolate pudding with butter brioche, English toffee and caramelised bananas, tiramisu with crunchy chocolate tuiles, chocolate rum with rum mousse and praline glaze, and Gateau St Honore with profiteroles and red marble dome. The dessert buffet is available on Fridays and Saturdays from 9pm-midnight until March 16 for $98 plus 10 per cent. Call 2841 3846. From now until March 2, Vincenzo Luongo will be guest chef at DaLuca Cucina Italiana in Central. The chef, originally from Naples, has been working in some of New York City's most famous Italian restaurants such as Barolo in SoHo and Capriani's in Mid-Town. His signature dishes include fettucini with Parmesan and truffle oil and grilled baby octopus and spaghettini with sea urchin. Phone 2544 6346 for reservations.