Beef and foie gras, Felix chefs past and present, Burgundy and Mexico
David Abella, the original chef of Felix at the Peninsula in Tsim Sha Tsui when the restaurant opened in 1994, is returning to the kitchen from September 25-27 to cook with current Felix chef, Yoshiharu Kaji.
On September 25, the chefs are preparing an eight-course dinner (HK$1,880 plus 10 per cent), with dishes such as marinated salmon and red sea bream terrine with fruit tomato coulis and fresh caviar; and slow-cooked Australian wagyu beef with black truffle and French duck liver royale.
The following day, there will be a charity cooking class, with proceeds going to food waste reduction programmes; the HK$2,888 price includes champagne breakfast and lunch at Felix. That evening, the chefs are cooking a six-course wine dinner (HK$2,280 plus 10 per cent), with dishes that include medium-cooked kuruma prawn with matsutake mushrooms, paired with the Willamette Valley Vineyards Riesling 2013; and mini salted caramel chocolate lava cake with peanut butter gelato served with the EOS Zinfandel Port 2006.
On September 27, Abella and Kaji have created special dishes for the champagne brunch (HK$1,080 plus 10 per cent), including braised Hudson Valley duck with white beans, Serrano ham, and poached live Maine lobster cassoulet; and strawberry and milk velouté with strawberry ice cream, strawberry salad and red wine jelly. Bookings: 2696 6778
Café on M at the InterContinental Grand Stanford hotel in Tsim Sha Tsui is featuring beef and foie gras on the dinner buffet until the end of September. The selection includes pan-fried beef medallion with foie gras; roasted beef rib-eye; pan-fried duck liver with brioche; and roasted beef fillet wellington with duck liver mousse.
The dinner buffet is HK$528 plus 10 per cent (HK$388 for children) Monday to Thursday and HK$588 plus 10 per cent (HK$428 for children) Friday to Sunday. Bookings: 2731 2860
Chef Jose Lazcarro is bringing Mexican flavours to outlets at the Island Shangri-La hotel in Admiralty until the end of September. He’s preparing dishes for the lunch and dinner buffets at Cafe Too (tel: 2820 8571), while at the Lobster Bar and Grill (tel: 2820 8560), the à la carte selection includes tuna tostadas; spiced crab and shrimp soup with chilli, epazote and bay leaves; and mole poblano.
Aberdeen Street restaurant in Central will hold a Burgundy wine dinner on September 23. For HK$588 plus 10 per cent, guests will have a three-course dinner, including beef tenderloin brochette paired with the JC Boisset Gevrey Chambertin 2011 and Jules Desjourneys Fleurie 2007; and a cheese course paired with the Domaine Grandmougin Rully Premier Cru Marissou 2012 and the Rully 1er Cru La Fosse 2013. Bookings: 2546 5833
Filipino chef Sau del Rosario will be guest chef at Le Meridien Cyberport from September 24-26. On September 24, the chef is making a five-course dinner with Japanese wines and sake (HK$688 plus 10 per cent) at Umami restaurant (tel: 2980 7406), with dishes such as sinigang chawanmushi with tapioca and nori crisps paired with the Chateau Mercian Ensemble Moegi 2013. For the eight-course dinner with Spanish wines at the hotel’s Sunset venue on September 25 (HK$688 plus 10 per cent), the menu includes sisig foie gras with tropical fruit archara paired with the Reymos Brut; and hot and sour mushroom and tofu soup sinigang served with The Cup & Rings Albarino. Bookings: 2980 7406. The chef is also making Filipino dishes for the Prompt brunch buffet on September 26, which costs HK$568 plus 10 per cent (HK$234 for children). Bookings: 2980 7417