Organic vegetable feast, Viet-French fusion among Hong Kong April dining specials

Also on the table: Asia’s No. 3 and No. 4 restaurants collaborate on eight-course extravaganza, and Angelini hosts champagne dinner

PUBLISHED : Monday, 18 April, 2016, 5:00pm
UPDATED : Monday, 18 April, 2016, 5:00pm

Andre Chiang of Restaurant Andre in Singapore (number three on Asia’s 50 Best Restaurants list) and Richard Ekkebus, culinary director of Amber at the Landmark Mandarin in Central (number four on the list) are collaborating on a four-hands dinner on May 30 and 31. The event costs HK$3,188 plus 10 per cent, and diners will receive a copy of Chiang’s newly released book, Octaphilosophy. The eight-course menu features Chiang’s dishes of charred Gillardeau oyster with watercress emulsion and wasabi, and warm foie gras jelly with Perigord black truffle coulis; and Ekkebus’ creation of Hokkaido sea urchin in lobster jelly with cauliflower, caviar and crisp seaweed waffles. Bookings: 2132 0066.

Vinny Lauria of Linguini Fini on Elgin Street is cooking a meal of organic local vegetables on April 25. The five-course meal with seasonal cocktails is HK$450 plus 10 per cent and includes barbecue and smoked cauliflower with pickled cucumber and red onion salad; and roasted pepper and pumpkin with black garlic, chilli and basil. Bookings: 2387 6338.

Sake Bar Ginn in Lan Kwai Fong is holding its annual spring sake tasting and buffet dinner on April 23. The event costs HK$500 plus 10 per cent, and features 10 types of sake, including the Daisekkei Junmai Spring Edition and Suisen Junmai Ginjo Arabashiri. Bookings: 2536 4355.

Angelini restaurant at the Kowloon Shangri-La in Tsim Sha Tsui will have a dinner on April 27 featuring the champagnes of Egly-Ouriet. The four-course dinner includes ravioli with spring chicken ragout, 27 months aged parmesan cream and chanterelle mushrooms paired with the Egly-Ouriet Les Crayeres Vieilles Vignes Grand Cru Blanc de Noir; and pigeon with beetroot gelatine, charred leeks, wild berry sauce and foie gras with the Egly-Ouriet Grand Cru Brut 2005. The dinner is HK$1,480 plus 10 per cent. Bookings: 2733 8750.

La Table de Patrick and Viet Kitchen are serving a Paris and Hanoi dinner until the end of April (the dishes are also available à la carte until the end of May at Viet Kitchen). The dinner is HK$588 plus 10 per cent and includes pan-seared foie gras with sticky rice fritters; and Vietnamese pot au feu with pho consomme, tenderloin, brisket and bone marrow. Bookings: 2541 1401 (La Table de Patrick) and 2806 2068 (Viet Kitchen).