Ralph Hochar, winemaker at Chateau Musar in Lebanon, will host a dinner tonight at Malouf's in the Elements mall in Tsim Sha Tsui. The meal includes spiced portobello mushrooms roasted in vine leaves with haloumi cheese and watercress tabbouleh paired with the Chateau Musar Cabernet 2000, pigeon bistayeea with carrot and beetroot salad served with the winery's Cabernet 1999, and lamb shawarma with Lebanese nut rice and onion jam served with the Cabernet 1998. The dinner is HK$588 plus 10 per cent. Bookings: 2810 8585 Michelin three-star chef Pierre Gagnaire is back in Hong Kong and will be cooking at Pierre restaurant at the Mandarin Oriental from January 21-26. On the first night, the chef will prepare a black truffle degustation menu for HK$2,888 plus 10 per cent. The expensive fungus is incorporated into dishes of pan-fried oysters with shallots with sweet onion and bacon marmalade, and a main course choice of poulet de Bresse either as poached-roasted breast stuffed with duck foie gras on buttered mashed potatoes or the leg 'demi-deuil' (stuffed under the skin with truffles). Gagnaire has also created a new a la carte menu that's available throughout his visit. Bookings: 2825 4001 Michelin one-star chef Mauro Uliassi from Uliassi restaurant in Senigallia, Italy, will be guest chef at Grissini at the Grand Hyatt from February 22 to March 1. The chef specialises in seafood, with dishes such as pan-fried monkfish with artichokes and fish roe, homemade squid ink pasta with clams, calamari, fresh basil and parmesan, and jar of mixed seafood cooked with fennel and spring onion. Bookings: 2584 7933 Stormies restaurants in Lan Kwai Fong and the Elements mall are celebrating Mardi Gras on Saturday with a jazz band and a menu of New Orleans food. Dishes include Louisiana 'bugs' (boiled crawfish, left), crocodile stew, crawfish etouffee, gumbo, po' boy sandwiches and pecan pie. The menu (but not the jazz) is available at both outlets until the end of February. Bookings: 2845 5533 (Lan Kwai Fong) and 2196 8098 (Tsim Sha Tsui).