Asparagus feast, Viennese visitors, champagne pairings - Hong Kong menu specials

Angelini pairs green and white asparagus with caviar, rabbit and John Dory; Austrian pastry chef bakes decadent delights, and bubbly is served with Shunde-style spare ribs and Sichuan fare

PUBLISHED : Wednesday, 27 April, 2016, 5:14pm
UPDATED : Wednesday, 27 April, 2016, 5:18pm

Angelini in the Kowloon Shangri-La hotel will be featuring green and white asparagus until May 18. Available on a three-course (HK$880 plus 10 per cent), four-course (HK$980 plus 10 per cent) or five-course (HK$1,080 plus 10 per cent) set menu, dishes include runny warm egg with green and white asparagus and caviar; rabbit ragout fettuccine with green and white asparagus and porcini mushroom cream; and John Dory fillet with green asparagus mayonnaise, caper powder and steamed white asparagus. Bookings: 2733 8750

A guest Austrian pastry chef and barista are making Viennese pastries and coffee at the Mandarin Oriental until May 1 (dishes are available until June 20). Sachertorte (moist chocolate cake covered with apricot jam and dark chocolate); zwetschge mohn (poppy seed and plum short cake) and wiener apfelstrudel (apple strudel with cinnamon, nuts and rum) are available a la carte in Cafe Causette (tel: 2825 4005); a la carte and on the afternoon tea set in the Clipper Lounge (tel: 2825 4007), and take-away from the Mandarin Cake Shop (tel: 2825 4008).

Dynasty Restaurant at the Renaissance Harbour View in Wan Chai has an eight-course Chinese menu for lunch or dinner until the end of May, with Perrier-Jouet Grand Brut NV champagne for HK$980 plus 10 per cent per person for a minimum of two. Dishes include Shunde-style pan-fried spare ribs; stewed fish maw and goose web; and baked whole whelk stuffed with assorted meats in Portuguese sauce (left). Bookings: 2802 8888

Also pairing champagne with Chinese food – this time, Sichuan, is Yun Yan restaurant in Causeway Bay. For HK$1,680 plus 10 per cent for a table of four people, guests can enjoy braised chicken and sea cucumber hotpot with 33 spices in chilli broth; and mandarin fish slices with crispy soybean crumbs, paired with a bottle of Piper Heidsieck Brut champagne. Bookings: 2375 0800