Hong Kong menu specials – wines, seafood, US beef, Asian multigrains and more
Three chefs with eight Michelin stars between them put on a feast at Caprice, and wine pairings with Cantonese cuisine, steak and Thai food
On May 25 and 26, Caprice at the Four Seasons in Central will have a “six-hands” dinner, cooked by three chefs who between them have eight Michelin stars. Christian Le Squer from the three-star Le Cinq at the George V in Paris will join hands with Four Seasons chefs Chan Yan-tak of the three-star Lung King Heen and Fabrice Vulin of the two-star Caprice, for a seven-course collaborative dinner that costs HK$3,200 plus 10 per cent (or HK$4,800 with a wine pairing). The dinner includes chef Tak’s seafood trio; chef Vulin’s poached Gillardeau oyster with lettuce velouté and caviar, and pan-fried foie gras with fresh almonds, pistachios and burlat cherries; and chef Le Squer’s line-caught sea bass with Kristal caviar and buttermilk. Bookings: 3196 8860
The InterContinental in Tsim Sha Tsui has several interesting wine dinners taking place this month. Yan Toh Heen will have a dinner on May 22 pairing Cantonese dishes with the wines of Chateau Daugay and Chateau Angelus. The dinner is HK$1,988 plus 10 per cent and includes wok-fried wagyu beef with black garlic and thyme in supreme broth with the Chateau Angelus Saint-Emilion Premier Grand Cru Classe A 2010.
On May 24, Spoon by Alain Ducasse will feature Deutz champagnes on a five-course dinner that costs HK$2,288 plus 10 per cent. On the menu are pairings of wild turbot with Deutz Cuvee William Deutz 2002; and medallion of veal with baby carrots with the Deutz Amour de Deutz Rose 2006.
Also on May 24 is the Carpineto Tuscan wine dinner at the hotel’s Steak House winebar + grill. The four-course meal is HK$1,588 plus 10 per cent and includes a main course of pepper-crusted US beef tenderloin paired with the Carpineto Farnito Cabernet Sauvignon 1997 and Vino Nobile di Montepulciano Riserva 1997. Bookings for all three events on 2313 2323
