The Repulse Bay is holding a Scottish dinner today, featuring music by the pipes and drums of Fettes College in Edinburgh and Scottish country dancing by the Hong Kong Highlanders. On the five-course menu is the traditional 'haggis, neeps and tatties', along with Scottish crab meat bisque, a main course of roast beef with onion, oatmeal and parsley crust, Macallan malt whisky reduction and roasted potatoes and seasonal vegetables. Dessert is a raspberry and double-cream mousse, and there's Scottish cheese with oatmeal cakes and condiments. The dinner is $540 plus 10 per cent, and includes a half bottle of wine. For information phone 2812 2722.
The Mix sandwich, wrap, juice and smoothie chain is jumping on the low-carbohydrate bandwagon and will soon start to use Atkins-friendly bread for its range of healthy sandwiches. The high-fibre, low-carbohydrate breads have 21 calories per slice. These sandwiches will be available after Easter at Mix outlets in the Standard Chartered Bank Headquarters (3 Queen's Road, Central, tel: 2523 7396), Shop 1015 of the IFC, Central
(tel: 2971 0688), Shop 4, Hopewell Centre, Wan Chai (tel: 2527 2090), and at Shop 122, Cityplaza Shopping Centre, Taikoo Shing (tel: 2569 1756).
Cafe Siam in Central is celebrating the Thai New Year (April 12-14) with new dishes that will be available throughout April. There's pla pao (whole fish wrapped in banana leaf with turmeric and spicy sauce), pad piaow wan satoh goong (sweet and sour fried prawns with bitter cluster beans), gaeng leang goony (mixed winter vegetables and prawns in clear broth), gaeng som pla krabok (sweet and sour curry with fish and coconut shoots) and gai koh lae (half a char-grilled chicken in Thai-Muslim sauce). Cafe Siam is at 40-42 Lyndhurst Terrace, Central, tel: 2851 4803.
Belvedere at the InterContinental Grand Stanford in Tsim Sha Tsui East is holding a Capel Vale winemaker's dinner on April 16. Hosting the event is the Western Australian winery's managing director, Peter Pratten. Several of its award-winning wines will be served at the five-course dinner, including the Frederick Chardonnay 1999 and Howercroft Merlot 1999. The menu includes pan-seared red mullet with white asparagus cream and cep-basil sauce, and Australian black angus beef tenderloin with seared foie gras and roasted baby root vegetables. The dinner is $600 plus 10 per cent. Call 2731 2880 for bookings.
