Hong Kong dining specials: a pop-up dinner, wagyu beef and seafood buffets
Spanish and Vietnamese cuisines combined in two one-off dinners, while Yamm at the Mira features produce from Japan’s Kagawa prefecture
Vito Chiavacci from La Paloma and Peter Cuong Franklin from Viet Kitchen are collaborating for Spanish-Vietnamese pop-up dinners on November 25 and 28. The eight-course dinners are HK$488, and include Iberico ham banh mi with crisp squid; fresh rice paper rolls with carabinero prawns and coral sauce; baby squid stuffed with Iberico pork, lemongrass, black tree ear mushrooms and cellophane noodles; roast suckling pig with chilli, kaffir lime and lemongrass with sour mint sauce; and crab and chicken paella. The dinner on November 25 is at La Paloma (tel: 2291 6161), the event on November 28 at Viet Kitchen (tel: 2806 2068).
Yamm at the Mira Hotel in Tsim Sha Tsui is featuring ingredients from Kagawa prefecture on the dinner buffet until November 22. The selection includes olive-fed yellowtail sashimi and sushi; Sanuki udon with Japanese soy sauce, seafood and vegetables; and golden Sanuki kiwi tart. The dinner buffet is HK$668 plus 10 per cent (HK$398 for children) Monday to Thursday and HK$718 plus 10 per cent (HK$428 for children) Friday to Sunday. Bookings: 2315 5111.
Angelo Gaja, owner and founder of Gaja winery in Piedmont, Italy, will host a dinner on November 25 at Angelini at the Kowloon Shangri-La. The dinner is HK$2,380 plus 10 per cent and includes risotto with 24-month aged grana padano water, coffee and mandarin paired with the Gaja Barbaresco 1999; prime beef tenderloin with pistachio crust and creamy egg mustard emulsion with the Gaja Barolo Sperss 2000; and a cheese selection with the Gaja Ca’Marcanda 2004 and Brunello di Montalcino PSR Rennina 2004. Bookings: 2733 8750.
JW Cafe at the JW Marriott in Admiralty is featuring wagyu beef on the dinner buffet until November 29. Guests can taste dishes of roast wagyu rib-eye; wagyu shabu shabu and sukiyaki; and braised wagyu beef cheeks with red wine. The buffet is HK$698 plus 10 per cent Monday to Thursday (HK$478 for children) and HK$768 plus 10 per cent (HK$528 for children) from Friday to Sunday. Bookings: 2810 8366.
Davide Scabin of the two-Michelin-star Combal.Zero in Rivoli, Italy, will be guest chef at Tosca restaurant at the Ritz-Carlton from November 19-21. The chef’s dishes are available on a four-course (HK$680 plus 10 per cent) or six-course (HK$880) lunch, or for dinner as eight courses (HK$1,980 plus 10 per cent), HK$2,180 for nine courses, or HK$1,880 for a vegetarian and vegan menu. The dishes include salted cod and crispy duck with Carmagnola bell pepper compote; tenderloin and veal tongue in Barolo sauce; and strawberry and mint gremolata. Bookings: 2263 2270.
Cafe On M at the InterContinental Grand Stanford hotel in Tsim Sha Tsui is featuring seafood on the dinner buffet until the end of November. The selection includes Boston lobster; Alaskan snow crab legs; assorted sashimi; and freshly shucked oysters. 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.