Seven Hong Kong restaurants to visit this week

Game, artisanal meat, wine dinners and typhoon shelter seafood dishes on the menu

PUBLISHED : Monday, 09 November, 2015, 6:02pm
UPDATED : Thursday, 21 April, 2016, 4:23pm

Zurriola restaurant in Tsim Sha Tsui is featuring game until the end of December. On the menu are dishes of venison tartare with cauliflower and mushroom powder; pheasant consommé; wild boar pâté with mushrooms and pickled onions; deer loin ballotine with black trumpet mushrooms; and wild boar bourguignon with braised vegetables and water chestnuts. Bookings: 2253 7111  

Alexandre Polmard, the sixth generation in a family of famous French butchers, is bringing his meats to Caprice at the Four Seasons in Central for special chef’s table dinners between November 9 and 13. The dinners are for a maximum of six guests per table and cost HK$5,500 plus 10 per cent. The nine-course menu includes Guilvinec langoustine and Polmard House air-dried beef; scallops from Normandy, Gillardeau oysters and Polmard sausages; and 2000 vintage cote de boeuf with black truffle and potato pie. Bookings: 3196 8860  

Also serving game is Hugo’s at the Hyatt Regency in Tsim Sha Tsui. The selection, available until the end of November, includes herb-marinated wild deer carpaccio with shaved parmesan, apple-raisin chutney and walnut vinaigrette; braised roe deer stew with spatzle, glazed apple, cranberries, ceps and ventreche bacon; and coffee-rubbed Scottish venison loin with herb and bread dumplings. Bookings: 3721 7733  

Josef Budde, who was for many years the much loved, well-respected chef of the Grand Hyatt in Wan Chai, returns to Hong Kong for a stint at Sevva in Central. Budde’s dishes, available from November 9-21, are served on a set lunch menu for HK$580 plus 10 per cent, which includes a choice for main course of wagyu beef minute steak with butter lettuce, garlic aioli and cep mushrooms; steamed sea bass with braised savoy cabbage and herb fondue; or brined roasted French poussin with autumn legumes. The chef’s set dinner menu is HK$1,800 plus 10 per cent (or HK$2,500 with a wine pairing), with dishes such as golden taglierini, sautéed hairy crab lump meat, wild oscietra caviar and white truffle shavings; and tournedos of braised wagyu short ribs with morel mushrooms. Bookings: 2537 1388  

Jose Miguel Viu Bottini, owner of Viu Manent winery in Chile, will host a dinner on November 9 at Boom Art Gallery Bar in Sheung Wan. The four-course dinner is HK$588 and includes black truffle paste pasta with fresh basil, paired with the Viu Manent Cabernet Sauvignon Single Vineyard 2012; and Iberico bone-in pork loin with baby corn and rocket served with the Viu Manent Viu 1 2012. Bookings: 2850 4799  

Greens Café at the Harbour Plaza North Point has typhoon shelter seafood dishes on the dinner buffet until December 13. On the buffet are dishes of crab with fried garlic, spicy salt and pepper; boiled whelks with Chinese wine; fried mantis shrimp with spicy salt and pepper and steamed scallops with garlic. The dinner buffet is HK$428 plus 10 per cent HK$298 for children) Monday to Thursday and HK$448 plus 10 per cent (HK$318 for children) Friday to Sunday and on public holidays. Bookings: 2185 2155  

Thai chef Ian Kittichai, whose Issaya Siamese Club in Bangkok is number 39 on the Asia’s 50 Best Restaurants list, will be cooking at the Issaya Siamese Club in Causeway Bay for a special dinner on November 11. The dinner with wine pairing is HK$1,180 plus 10 per cent and includes steamed fresh Maine lobster with lobster curry custard and fresh coconut milk served with Le Domaine d’Henri Chablis 1er Cru Fourchaume Heritage 2012; and Australian veal cheek with house-blended spices and hand-pressed coconut milk with the JL Chave Selection Saint Joseph Offerus 2011. Bookings: 2154 3048