The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui is featuring nutritious herbal dishes until the end of February. The selection includes pan-fried fillet of pigeon with wolfberries and osmanthus sauce (said to improve eyesight and liver and kidney functions); clay pot braised chicken with Chinese angelica, red dates and ginger (for circulation); and stir-fried shredded fish with tian ma rhizome (for insomnia and vertigo). Bookings: 3721 7788.
The Chinese Restaurant's pan-fried fillet of pigeon with wolfberries and osmanthus sauce.
Dong Lai Shun at the Royal Garden hotel in Tsim Sha Tsui has warming winter dishes on the menu. Guests can taste dishes of sauteed beef tripe and chicken with white peppercorns; vegetable rice with Angus beef and black truffle sauce; poached vegetables with bamboo fungus, shredded snake meat and sliced cucumber in chicken broth; marinated lamb belly with port wine; stewed mutton brisket with beer in casserole; and double-boiled silkie chicken with Chinese herbs. Bookings: 2733 2020.
Yuet Lai Shun's hot pot of stewed goose in clear broth.
Also trying to beat this cool-ish weather is Yuet Lai Shun in Sheung Wan, which has a special menu of warming hot pot dishes. The selection includes hot pot of stewed goose with clear broth; traditional lamb hot pot with dried beancurd sheets, water chestnuts and dried mushrooms; spicy chicken in beer hot pot; and braised duck stuffed with porcini, assorted vegetables and meat. Bookings: 2771 8870.
School Food's clams with lemongrass and makgeolli.
The School Food chain of Korean restaurants is featuring hearty seafood dishes until February 29. The à la carte selection includes mini budae jigae with rice; squid and clam porridge; spicy tuna mari; and clams with lemongrass and makgeolli. Bookings: Causeway Bay (tel: 2480 3666), Sha Tin (tel: 2608 0108), Kowloon Tong (tel: 2392 1139), Kowloon Bay (tel: 2777 3508), Mong Kok (tel: 2320 6268), Tuen Mun (tel: 2408 3010).
