Hong Kong Hyatt hotels host Grace Vineyard wine pairing dinners

Wines from China paired with dishes including Peking duck and steamed grouper. Also this month, Vietnamese and Japanese chefs create fusion dishes; California restaurant’s David Gurewitz returns

PUBLISHED : Monday, 14 March, 2016, 5:34pm
UPDATED : Monday, 14 March, 2016, 5:36pm

Until the end of March, One Harbour Road at the Grand Hyatt in Wan Chai, Sha Tin 18 at the Hyatt Regency in Sha Tin, and The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui are serving a set menu paired with the wines of China’s Grace Vineyard.

At One Harbour Road (tel: 2584 7722), the menu is HK$1,028 plus 10 per cent per person and includes wok-baked lamb chops and deep-fried organic eggplant with garlic and spicy salt, paired with the Grace Vineyard Tasya’s Reserve Shiraz 2012. The menu at Sha Tin 18 (tel: 3723 1234) is HK$2,880 plus 10 per cent for a table of four and includes traditional Peking duck served with the Grace Vineyard Chairman’s Reserve 2011. At The Chinese Restaurant (tel: 3721 7788), the menu (HK$780 plus 10 per cent per person) lists dishes of steamed sustainable giant grouper fillet with the the winery’s Tasya’s Reserve Chardonnay 2011, and pan-fried US prime beef short rib with the Deep Blue 2012.

Chefs Norihisa Maeda of Shiki Zen in Causeway Bay and Peter Cuong Franklin of Viet Kitchen in Central have collaborated on a Tokyo-to-Saigon menu at their respective restaurants. The à la carte selection, which is available until the end of March, includes Saigon-style beef udon; Hanoi-style chicken udon; A5 wagyu beef carpaccio with shiso, lemongrass and sesame rice crackers; caramel miso black cod; and banana nutella gyoza. Bookings: Shiki Zen, tel: 2970 3218, and Viet Kitchen, tel: 2806 2068.

READ MORE: Why Hong Kong chefs are collaborating, and what’s in it for diners

David Gurewitz, who fans of California in Lan Kwai Fong might remember from the days he was chef of the now-closed restaurant, will be cooking at Restoration in Central on March 18 and 19. The chef’s three-course menu (HK$488 plus 10 per cent) includes starters of grilled asparagus salad with anchovy vinaigrette and spicy molasses chicken wings with buttermilk ranch dressing; and mains of fried pork shank with green tomato chutney, and pan-seared halibut with steamed mussels, achiote, fennel and olives. Bookings: 2536 0183.

Congress Plus restaurant at the Hong Kong Convention and Exhibition Centre in Wan Chai is featuring Korean and Japanese dishes on its dinner buffet until March 24. On the buffet are dishes of gamjajeon (Korean potato pancakes); beef tataki with kombu marshmallow; and uni tempura. The dinner buffet is HK$608 plus 10 per cent (HK$338 for children and seniors) Monday to Thursday and HK$658 plus 10 per cent (HK$368 for children and seniors) Friday, Saturday and the eve and day of public holidays. Bookings: 2582 7250.