Jordi Villegas, chef at JW's California at the JW Marriott in Admiralty, will cook a five-course dinner with his mother, chef Elvira Serra, on April 6. Dishes include squid-ink lobster fideua, suckling pig and almond tart with rum. The dinner is HK$788 plus 10 per cent. Bookings: 2810 8366
Spoon by Alain Ducasse at the InterContinental in Tsim Sha Tsui will have a Maison Louis Jadot wine dinner on April 13. The six-course meal is HK$1,788 plus 10 per cent, and includes lobster and sauteed spring vegetables with the Louis Jadot Gevrey Chambertin Premier Cru Clos St-Jacques 2007; and braised milk-fed veal shank with Clos Vougeot Grand Cru 2008. Bookings: 2313 2256
The Grand Central Bar & Grill in Tsim Sha Tsui is featuring chocolate on its dessert menu, with dishes such as dark chocolate bread and butter pudding with rose vanilla sauce; chocolate and banana toffee tart with chardonnay passion fruit sauce; and baked chocolate mud cake with white chocolate cream. Every child dining at the restaurant until April 8 will have the chance to win a golden ticket to attend a cupcake class on April 28. Children who don't win the golden ticket can attend the class by paying HK$150, of which HK$50 goes to the Orbis organisation that fights blindness in developing countries. Bookings: 2736 4888
The Window Cafe at the Kowloon Hotel in Tsim Sha Tsui is serving a black truffle supper buffet until the end of April. The buffet includes tortilla wraps with truffle and Kurobuta pork; crayfish with truffle and sweet corn cake; lobster and seafood pizza with truffle; and truffle bread pudding (left). The buffet is available from 10am-midnight for HK$188 plus 10 per cent (HK$148 for children and seniors) Sunday to Thursday and on public holidays; and HK$218 (HK$178 for children and seniors) Friday, Saturday and the eve of holidays. Bookings: 2734 3803
The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui is featuring river fish until the end of April. Dishes include steamed eel (above) with 60-year aged tangerine peel; steamed white bream with preserved olives and ginger; catfish with garlic and shallots in clay pot; dace stuffed with braised abalone, mushrooms and dried scallops; and minced fish soup with shredded fungus, carrots and bamboo shoots. Bookings: 3721 7788
