The Clipper Lounge at the Mandarin Oriental in Central will offer Italian and seafood specialities on its lunch and dinner buffet, available from August 17 to September 26. The daily seafood selection will feature sashimi, sushi and maki, baby octopus, poached river prawns in sweet chilli dressing, Alaskan king crab legs and fresh oysters. Italian dishes will include ricotta cannelloni, shaved Parma ham, fettuccini in carbonara sauce and tiramisu. The buffet is HK$298 plus 10 per cent (HK$198 children) Monday to Thursday and HK$318 (HK$218 children) Friday to Sunday. Bookings: 2825 4007
ToTT's at the Excelsior hotel in Causeway Bay will have a Kendall Jackson wine dinner on August 19. The four-course meal includes crisp scallop and seared tuna with cauliflower, orange and pea shoots with the winery's La Crema Sonoma Coast Chardonnay 2006, pigeon breast and poached foie gras with the Vintner's Reserve Pinot Noir 2006 and aromatic braised Wagyu with oxtail ravioli with the Cambria Julia's Vineyard Pinot Noir 2006. Cost: HK$498 plus 10 per cent. Bookings: 2837 6786
South Pacific cuisine is starring in a new summer buffet until the end of August at L'Eau Restaurant in the Regal Riverside Hotel in Sha Tin. The cuisines of Papua New Guinea, New Zealand, Indonesia, Malaysia and the Philippines will be showcased in dishes such as Sinigang soup with tomato and apple, pork with vegetables and coconut milk and pan-fried sole fillet with dragon fruit. Other dishes include barbecued Norwegian salmon, New Zealand mussels and Australian lamb. The buffet is HK$288 plus 10 per cent (HK$198 for children and seniors) from Monday to Thursday and HK$298 (HK$208 for children and seniors) from Friday to Sunday. Bookings: 2132 1040
Celestial Court at the Sheraton in Tsim Sha Tsui is featuring wild Yunnan mushrooms and 1855 Brand Angus US beef in a promotion that ends on August 31. Dishes include roasted whole suckling pig stuffed with pearl barley, black truffles, ham and wild mushrooms (left), stewed lamb hind shank with porcini mushrooms, steamed silver cod with termite mushrooms and poached boneless short rib beef with wild mushrooms. Dishes are available a la carte or on a four-person superior wild mushroom set menu for HK$1,680 plus 10 per cent. Bookings: 2369 1111 ext 3991
Greek fare is the attraction on the buffet at The Place at the Langham Place in Mong Kok. Guests can try traditional Greek dishes such as Greek salad, pork, lamb and chicken kebabs (right), baked sea bass with tomatoes, green olives and olive oil, grilled lamb leg and kataifi (date and almond pastry in syrup). The lunch buffet is HK$198 plus 10 per cent (HK$148 for children) from Monday to Friday, HK$208 (HK$158 for children) on Saturday and HK$228 (HK$168 for children) on Sunday. The dinner buffet is HK$358 plus 10 per cent (HK$218 for children) from Monday to Thursday and HK$408 (HK$258 children) from Friday to Sunday. Bookings: 3552 3200
Nobu at the InterContinental in Tsim Sha Tsui continues its Sushi Saturday cooking classes this month. Along with the introductory 'white belt' classes, an intermediate 'yellow belt' level has been added. Executive chefs Oyvind Naesheim and Hikedi Endo demonstrate how to make some of Nobu's signature dishes and finger food. White belt classes (HK$1,288 plus 10 per cent) will take place on August 22, September 19, October 24 and November 28 from 10am to 1.30pm. Yellow belt classes (HK$1,488 plus 10 per cent) are on August 29, September 26 and November 7. Bookings: 2313 2323