The Holiday Inn Golden Mile in Tsim Sha Tsui is serving up the cuisine of Shunde until the end of this month. Guest chefs Ho Kam Hung and Lam Wing Bill from the Century Hotel in Guangdong will make their award-winning dishes at the Loong Yuen Cantonese restaurant. The menu includes pan-fried milk toast with deep-fried pork rolls and mashed fish patties, steamed sliced Mandarin fish, minced fish soup with wood fungus, marinated pig's intestine stuffed with glutinous rice and pan-fried catfish snout. Reservations: 2315 1006. Dong restaurant at the Hotel Miramar in Tsim Sha Tsui has a new Japanese dim sum menu that's available only during lunch. The Japanese-influenced dim sum dishes include deep-fried crab dumplings in miso soup, rice pastry rolls filled with a variety of ingredients (sea urchin and conch, shark's fin and Hokkaido crab meat, or sole and enoki mushrooms topped with caviar), steamed conpoy and garlic tofu dumplings and baked turnip thread pastries with tuna. Reservations: 2315 5166. The Belvedere restaurant at the Inter-Continental Grand Stanford Hotel in Tsim Sha Tsui is holding dinners on Thursday and next Friday featuring the wines of Herzog Winery in Marlborough, New Zealand. Owners Hans and Therese Herzog will host the dinner, which has a menu created by Louis Schindler, executive chef of the winery's Herzog Restaurant. The five-course dinner with wine, including the Cabernet Sauvignon Spirit of Marlborough 1999, is $795 plus 10 per cent. Reservations: 2731 2880.