Cafe Kool at the Kowloon Shangri-La in Tsim Sha Tsui is serving Indian, Thai and Malaysian cuisines on the lunch and dinner buffets until Saturday. Dishes include lentil doughnut with shallots and curry, steamed fish with Thai herbs and Nyonya-style chicken curry. The lunch buffet is HK$208 plus 10 per cent for adults (HK$148 for children) Monday to Friday and HK$228 (HK$188 for children) on Saturday. The dinner buffet is HK$348 (HK$218 for children) Monday to Thursday and HK$388 (HK$228 for children) Friday and Saturday. Bookings: 2733 8753
The Marriott Cafe at the JW Marriott hotel in Admiralty has premium sashimi and Wagyu beef on its dinner buffet until Sunday. Guests can sample sashimi (right) such as amaebi (raw shrimp) and hotategai (scallop), while the Wagyu beef is cooked tataki-style (lightly seared) with a choice of sauces. The dinner buffet is HK$408 plus 10 per cent for adults (HK$238 for children) Monday to Thursday and HK$458 (HK$278 for children) Friday to Sunday. Bookings: 2841 3906
Sumet Sumpachanyanont from the Oriental hotel in Bangkok is guest chef at Cafe Causette at the Mandarin Oriental until July 2. The dishes are available on the lunch and dinner menus and include spicy blue-river prawn soup with lemongrass and straw mushrooms, deep-fried fish with tri-flavoured chilli sauce, and steamed pumpkin with sticky coconut rice. Bookings: 2825 4005
Amber at the Landmark Mandarin Oriental hotel is featuring Iberian and Wagyu beef dishes throughout next month. A set menu, available for lunch and dinner for HK$590 plus 10 per cent, includes Wagyu beef carpaccio with pickled cauliflower and bone marrow and Italian parsley fritters; Paimpol cocos bean cappuccino and custard with warm salad of fondant Iberian pork cheek bellota and pimentos del piquillos; and poached and seared Wagyu D-rump with saffron and vine tomato compote. The a la carte dinner menu has dishes such as Wagyu beef steak tartare with horseradish sour cream, poached arctic king crab and ice cream; Iberian pork bellota that's pickled, poached for 11 hours then roasted and served with garden peas with Iberian DO Jabugo ham and lettuce, Colonnata lard and shaved black summer truffles. Bookings: 2132 0066
