Humble and haute, wine dinners, guest chefs: Hong Kong dining specials

Restaurants pair potato dishes with Krug champagne, Alchemy's Pascal Breant recreates a famous duck dish from La Tour d'Argent, and Roman chef Anthony Genovese guests at Alto 88.

PUBLISHED : Monday, 26 October, 2015, 5:42pm
UPDATED : Monday, 26 October, 2015, 5:42pm

Anthony Genovese  from the Michelin two-star Il Pagliaccio  in Rome  will be at Alto 88  at the Regal Hongkong Hotel  in Causeway Bay  from November 4-8.  The chef’s dishes are available on four-course lunch menus (HK$688 plus 10 per cent) and a six-course dinner menu (HK$1,688 plus 10 per cent, or HK$2,416 with a wine pairing). Dishes include red prawn, sea floor  and coconut rice; octopus, buffalo mozzarella sphere and beef heart tomato; Italian red mullet with anise and porcini mushroom consomme and caramelised garden vegetables; Pyrenees lamb loin with eggplant and ricotta cheese; and Iberico pork loin with corn foam and black truffle. Bookings: 2837 1799.  

Pascal Breant  of Alchemy Restaurant & Lounge,  who worked as a sous-chef of La Tour d’Argent,  the restaurant in Paris  known for its canard au sang,  is serving the famous dish at the restaurant in Central. The Challandais duck  is served in two courses: after being roasted, the legs and breasts are carved off, and the bones and remaining meat are pressed to extract the jus. The breast is served with the liver and blood sauce, while the leg comes with vegetable accompaniments and a cabernet sauvignon vinaigrette. The canard au sang is available for HK$698 plus 10 per cent for two persons, or HK$1,388 plus 10 per cent for three to four. Bookings: 6821 2801.  

Spoon by Alain Ducasse  at the InterContinental hotel in Tsim Sha Tsui  is having a dinner on November 17  featuring the Pichon-Lalande,  the second-growth Pauillac.  The six-course dinner is HK$3,688 plus 10 per cent and includes steamed wild turbot with cep mushrooms and artichokes paired with the Chateau Pichon Longueville Comtesse de Lalande 2003;  and venison with autumn vegetables and fruit paired with the vintage 1995. Bookings: 2313 2256.  

Paul Tutton,  winemaker at Waipara West  in New Zealand,  is hosting a dinner on October 30 at Olive Era  restaurant in Wong Tai Sin.  The dinner includes roast baby lamb steak with pesto crust, paired with the Waipara West Pinot Noir 2009;  and dessert of hot apple jalousie  with the Waipara West Late Harvest Chardonnay 2009.  The dinner is HK$428 inclusive. Bookings: 2850 4799.

Several restaurants around town are pairing humble and haute, creating special potato dishes to go with Krug Grande Cuvee.  Akrame  (tel: 2528 5068)  and Atelier Vivanda  (tel: 2109 1768)  are serving the Krug with squid-ink-crusted black potatoes; Catalunya  (tel: 2866 7900)  has matched the champagne with The Royal Potato (Japanese scrambled egg with potato foam, caviar and white truffle); Mandarin Grill + Bar  (tel: 2825 4004)  is serving a reinterpreted fish and chips (German potatoes and organic trout powder); while Mott 32  (tel: 2885 8688)  has made a dish of Shanghai hairy crab croquette.