Dished up
Charles Philipponnat from Champagne Philipponnat, Pierre-Henry Gagey from Maison Louis Jadot and Michel Chapoutier from Maison Chapoutier will host a dinner on May 26 at the Conrad hotel in Admiralty. The five-course dinner includes ginger-flavoured scallop tartare with two caviars and scampi in avocado salad, with the Louis Jadot Chassagne Montrachet Morgeot Duc de Magenta Clos de la Chapelle 1999; marinated veal rack with mashed potatoes and roasted garlic jus, served with the Louis Jadot Corton Greves 1999 and M Chapoutier Ermitage Le Pavillon 2000, and a cheese course with the Philipponnat Clos des Groisses 1992. The dinner is HK$1,990. Bookings: 2772 3670
Michelin two-star chef Philippe Etchebest from Hostellerie de Plaisance in St Emilion will be at Restaurant Petrus at the Island Shangri-La from May 26-29. His dishes are available as a four-course lunch (HK$480 plus 10 per cent) that includes sardine with white bread, grapefruit, mint and beurre noisette, and pigeon (breast with dates, lemon, celery and the leg in bouillon). The set dinner (six courses for HK$1,080 or eight courses for HK$1,280) includes beribboned Dublin Bay prawns with Aquitaine caviar, cucumber spaghetti and sour crustacean jus, and veal shank confit with crispy sweetbread. Bookings: 2820 8590
The Press Room in Central will have a special dinner on May 29 featuring the wines of Chateau Pichon Lalande and Chateau Angelus. The dinner includes tarte fine Lyonnaise with cepes, arugula and truffle oil, paired with the Chateau Angelus 1998 and 2001, and daube of beef with pommes puree and baby vegetables, served with the Chateau Pichon Lalande 1975. The event is HK$1,980 plus 10 per cent. Bookings: 2525 3444
Cafe Deco on the Peak is featuring white asparagus until the end of the month. The seasonal vegetable is made into dishes such as a cassoulet with crystal tiger prawns and calf sweetbreads, and with pan-fried foie gras de canard. Bookings: 2849 5111
The Harbour Grill at the Harbour Plaza in Hung Hom offers white asparagus with hollandaise and black truffle, and white asparagus with Boston lobster confit with white wine, thyme and saffron (above). Bookings: 2621 3188