Dished Up

If you want to learn more about black truffles, check out the truffle seminar on Saturday at Toscana at the Ritz-Carlton in Central. The seminar will be conducted by truffle specialist Pierre Jean Pebeyre, the hotel's executive chef, Denis Lartigue, and Toscana chef de cuisine, Umberto Bombana. It takes place from 10am to 12.30pm and will be followed by a four-course black truffle lunch at Toscana that includes lobster agnolotti in truffle jus with asparagus, beef tenderloin Rossini with foie gras and truffles, and black truffle creme brulee. The seminar and lunch is HK$1,200 plus 10 per cent. Bookings: 2532 2062

Roland Durand, chef of the Michelin one-star Passiflore in Paris, will be cooking dinner at Petrus at the Island Shangri-La on January 20. The 10-course meal includes frog leg ravioli in mulligatawny, turbot with young leeks and pistachio emulsion, king pigeon with five spices and chestnut puree with anise, and aloe vera with blue Curacao, red sherbet and galangal. The dinner is HK$1,188 plus 10 per cent, or HK$1,788 with award-winning Gunderloch wines. Bookings: 2820 8590

The Verandah at the Repulse Bay is dishing up warming winter fondues served by a roaring log fire. Dishes include gruyere and raclette cheese fondue, black truffle and champagne fondue with Emmental and Tilsiter cheeses, mustard fondue with gruyere and Emmental, and chocolate fondue. Bookings: 2292 2822

The Hotel Miramar in Tsim Sha Tsui is featuring abalone on the dinner buffet in the Atrium. Dishes include whole abalone with shrimp cutlet, shrimp roe and taro sauce (left), raw shrimp rolled with abalone and mustard cress, stewed abalone with yabbies in lobster sauce, abalone and sea cucumber with gravy and toasted shrimp roe, and abalone congee with king prawns. The abalone buffet is HK$368 plus 10 per cent, children 12 and under and seniors 65 and above get a

40 per cent discount. Bookings: 2315 5199