Hong Kong restaurants offer kaiseki meals, Marvel heroes, Ferran Adria, whisky pairings and pop-up specials

Cantonese meets Scotch, Adria signs books, visit the Hong Kong Wine & Dine Festival and eat for a very good cause

PUBLISHED : Monday, 19 October, 2015, 6:01pm
UPDATED : Monday, 19 October, 2015, 6:01pm

Inakaya restaurant at the ICC in Kowloon is celebrating autumn with a seasonal kaiseki menu. The set meal, which costs HK$2,080, includes a grilled course of salmon and duck breast with eggplant; and a fried course of prawn tempura with colourful glutinous rice and chestnuts. Bookings: 2972 2666  

Also serving an autumn kaiseki menu is Gin Sai in Wan Chai. The meal is HK$880 plus 10 per cent and includes marinated bonito with ginger vinegar jelly; Boston lobster with Japanese taro purée and kochia seeds; a chef’s selection of sashimi; a seasonal course of seared Pacific saury with dashi jelly, roasted wagyu beef, marinated salmon roe and deep-fried chestnut and ginkgo; and Hokkaido sea urchin risotto with braised abalone. Bookings: 2574 1118  

If you’re a fan of  Spider-Man, the Avengers and Guardians of the Galaxy, book your seats now for the Marvel Comics heroes vs villains pop-up dinners from November 2-4 at the Michelin three-star restaurant, Bo Innovation, in Wan Chai. Chris Cosentino, winner of Top Chef Masters season four and chef of Cockscomb restaurant in San Francisco will create the menu for the first night, Bo Innovation chef Alvin Leung for the second night, and on November 4 the two chefs will collaborate on the meal. The menus are still a work in progress, but the tentative dishes include Cosentino’s Wolverine (wagyu beef heart tartare with oysters) and Silver Samurai (tripe crudo with hazelnuts and scallions); and Leung’s Spider-Man (bamboo pith with spider crab and foie gras) and Green Goblin (pumpkin with Sichuan green sauce). Each night costs HK$2,400, with an optional wine pairing for HK$400. Bookings: 2850 8371  

It’s time once again for the Hong Kong Wine & Dine Festival, taking place until October 25 at the Central Harbourfront Event Space. Visitors can taste food and drinks from more than 300 vendors, including some from restaurants and hotels with Michelin stars. Admission is HK$30. For information go to DiscoverHongKong.com/WineDine.  

If you want to enjoy a great meal while supporting charity, check out the list of restaurants participating in this year’s Chi Fan for Charity event on November 7. Restaurants such as ToritamaMr & Mrs Fox, Spices at Repulse Bay, 121 BC, Cafe Gray Deluxe and Blue Butcher are hosting dinners for groups of 10, with sponsored tables available for HK$750 to HK$1,500 per guest. Proceeds this year will benefit the non-profit Little Life Warrior Society, which strives to improve the lives of children with cancer. For a full list of venues and to purchase tickets for dinners and the after-party, go to chifanforcharity.org/hongkong/pick-a-restaurant.  

Ferran Adria, considered by many to be one of the most creative and influential chefs in the world, will be signing copies of his books, A Day at elBulli, The Family Meal and elBulli 2005-2011, on Saturday, October 24. The book signing will be at Page One in Harbour City, Tsim Sha Tsui, tel: 2730 6080  

Filipino chef Jordy Navarra, who worked at restaurants such as The Fat Duck in England and Bo Innovation in Hong Kong, will be cooking dinners on October 23 and 24 for the pop-up dining concept, Test Kitchen.  Participants will meet in Central (exactly where will be confirmed later) and whisked away to a secret location. The dinner is HK$1,480 with food and wine pairing. Bookings at testkitchen.com.hk/jordynavarra.  

Lai Bun Fu in Central is pairing Scotch whisky with Cantonese dishes for a set dinner available until the end of the year. The set dinner for six guests is HK$6,280 plus 10 per cent (you can also have the dinner without the whisky pairing for HK$5,280). The meal includes Dailiang chicken liver roll with Auchentoshan 3 Wood;

double-boiled Angus beef brisket with turnip and chu hau bean sauce with Bowmore 15 Year Old;

Sifu’s crispy chicken with five-flavoured condiments with Auchentoshan 12 Year Old;  

and braised whole pork trotter with Glen Garioch 12 Year Old. Bookings: 2564 3868