Bracing autumn weather calls for warming comfort food, and there is no better place than Nadaman Japanese Restaurant at the Kowloon Shangri-La. From now until November 10, diners can enjoy a bracing Seafood Shabu-shabu dinner for two at special rates. The freshest abalone, oyster, crab, giant clam, sea bream, sweet shrimp, scallops, cuttlefish and octopus are on the menu, which includes appetisers, fresh vegetables, udon noodles, desserts and a complimentary bottle of hot sake. [Tsim Sha Tsui East. Call 2733 8751 for reservations]
Award-winning Margaux will be featuring foie gras fresh from France until the end of the month. Chef Johnny Chan will work culinary wonders to delight the taste buds. Goose liver and apricot terrine, goose liver ravioli with black truffle and celeriac cream sauce, pan-fried goose liver medallions with acacia honey and pan-fried goose liver with caramelised mango are some of the delights. [Tsim Sha Tsui East. Call 2733 8750 for reservations]
Think of the Mediterranean, and idyllic Ischia, island playground of the rich and infamous, springs to mind. Those of us who cannot find the time to travel there should head for Gaia where, until October 26, Chef Gino Razzano will be preparing a seafood feast to highlight Ischia's culinary delights. Chef Razzano is head chef at the five-star Parco Termale Hotel Castiglione in Ischia. Warm octopus and potato salad, seafood pasta wrapped and baked in parchment, roasted bell peppers and clams fettuccini pasta, risotto with caviare, smoked salmon and mozzarella will surely whet the appetite. Mains include monkfish fillet in an eggplant crust, calamari stuffed with olives, anchovies, capers and tomatoes and baked snapper. Specially selected fine Italian wines will complement the fine cuisine. [Sheung Wan. Call 2167 8200 for reservations]
Diners with a craving for meat should consider the US prime angus beef on offer at the China Coast Wine Bar & Grill at the Royal Airport Hotel. Aged for 21 days to ensure the most tender of cuts, the beef - prime tenderloin, rib-eye, sirloin - is grilled to perfection and can be paired with fresh seafood. In the tradition of New York, and Chicago grill rooms, patrons are spoiled for choice. Dine on Crab Newburg, grilled Portobello mushrooms, Atlantic salmon carpaccio, cottage pie and chocolate cake, to name but a few choices. [Hong Kong International Airport. Call 2286 8888 for reservations]
Throughout October, patrons at the Holiday Inn Golden Mile Delicatessan Corner can enjoy the atmosphere of an authentic Oktoberfest, famous for its traditional hearty German fare. Mouthwatering items include home-made cold cut platters, roasted pork knuckle from the spit with caraway and garlic, and roasted pork belly and loin, and succulent roast chicken. Of course, there is plenty of Warsteiner and Erdinger beer to go round! [Tsim Sha Tsui. Call 2315 1020 for reservations]
October is the month for connoisseurs of that delectable treat, foie gras. The Tai Pan Grill at the Marco Polo Hongkong Hotel will be holding a special promotion with an array of delights such as goose liver terrine with fresh mangoes and papaya and cream of cepes soup with goose liver and truffle. For mains, try lamb loin with goose liver and polenta. Come November, the Grill will feature oysters and champagne. [Tsim Sha Tsui. Call 2113 3901 for reservations]