Zeffirino Ristorante at the Regal Hongkong Hotel in Causeway Bay and the Regal Kowloon in Tsim Sha Tsui are featuring Tuscan cuisine until November 14. The dishes come as a la carte or part of a six-course tasting menu that costs HK$688 plus 10 per cent, or HK$848 with wine and include borlotti bean soup with farro; home-made gnudi with sage and butter sauce; assorted seafood with spicy tomato sauce in Livorno style; and stewed marinated wild boar with mixed vegetables and red wine reduction. Bookings: 2837 1799 (Regal Hongkong) and 2313 8612 (Regal Kowloon). The City Garden Hotel has a choice of crabs on its dinner buffet at the Garden Cafe until the end of the month. Dishes include steamed crab in Chinese wine, crabmeat and mixed vegetable pizza, crabmeat stick rice paper rolls, French crabs and snow crabs. It costs HK$298 plus 10 per cent for adults (HK$218 for children) week days and HK$318 for adults (HK$228 for children) at weekends and the eve and day of public holidays. Bookings: 2806 4922. Master chef Dai Long will be at the Tsui Hang Village restaurants at the Miramar mall in Tsim Sha Tsui and New World Tower in Central until November 13. He specialises in the eight traditional frying techniques, which include light-fried, parched-fried, cooked-fried and rare-fried. Dishes such as light-fried fresh shrimp (left); cooked-fried fresh crab meat and hairy crab coral; soft-fried goose and pigeon eggs; parched-fried sea cucumber; stir-fried minced dried oyster and black rice; and light-fried diced suckling pig will be served until the end of the month. Bookings: 2376 2882 (Tsim Sha Tsui) and 25242012 (Central).