Five Hong Kong restaurants to visit this week

Wine dinners from Australia and Italy, sustainable seafood and all-you-can-eat wagyu hotpots are this week's culinary highlights

PUBLISHED : Monday, 02 November, 2015, 6:00pm
UPDATED : Monday, 02 November, 2015, 6:00pm

The Steak House Winebar + Grill at the InterContinental in Tsim Sha Tsui will have a dinner on November 6 featuring  Mollydooker Winery from the McLaren Vale in Australia. The dinner is HK$1,688 plus 10 per cent and includes duck confit and brown mushroom risotto served with the Mollydooker  Two Left Feet 2014 and  The Boxer 2014; and a main course of wagyu oxtail bourguignon with the winery’s  Blue Eyed Boy 2014,  Carnival of Love 2012, and  Enchanted Path 2012. Bookings: 2313 2323  

Assaggio Trattoria Italiana in Wan Chai will have a five-course dinner on November 18 featuring the wines of the Schiopetto estate in Friuli, northeast Italy. The dinner is HK$598 plus 10 per cent and includes seafood salad with lemon and extra virgin olive oil paired with the Schiopetto Friulano Collio 2010; pumpkin soup with cream cheese with the Schiopetto Mario Schiopetto Bianco Venezia Giulia IGT 2007; and herb butter-glazed lamb chop with the Schiopetto Rivarossa Rosso IGT 2010. Bookings: 2877 3999 

ToTT’s at the Excelsior in Causeway Bay is serving a black truffle tasting menu paired with  Cloudy Bay wines from New Zealand until the end of November. The dishes are available as a three-course (HK$688 plus 10 per cent) and four-course (HK$788 plus 10 per cent) option, with an additional HK$388 for the wine pairing. The dishes include a choice for main course of grilled veal tenderloin with Jerusalem artichoke purée and truffle balsamic reduction with the Cloudy Bay Pinot Noir 2013, or pan-seared halibut with truffle crust, white asparagus, poached egg and chardonnay celeriac cream with the Cloudy Bay Chardonnay 2013, and dessert of white chocolate mousse with the Cloudy Bay Late Harvest Riesling 2008. Bookings: 2837 6786  

Loong Yat Heen at The Kowloon Hotel in Tsim Sha Tsui has a menu of sustainable seafood dishes that are available until the end of November. Guests can taste gratinated Scottish scallops with truffles, yam and cheese; abalone and chicken casserole with white peppercorns and ginger; and braised giant grouper with crab roe sauce and vegetables. Bookings: 2734 3722  

Sagano restaurant at the New World Millennium in Tsim Sha Tsui is serving all-you-can-eat Miyazaki A4 wagyu hotpot until the end of November. In addition to the beef, which can be ordered as shabu shabu or sukiyaki, guests will be served a seasonal appetiser; assorted sashimi; udon or rice; and miso soup, pickles and dessert. The dinner is available Tuesday to Saturday for HK$1,080 plus 10 per cent. Bookings: 2313 4215