Hong Kong menu specials: pop-up Filipino dinners, summer sakes, Bastille Day celebration

Chefs from Hong Kong and Manila prepare eight-course Filipino feast, there’s free-flow sake in Lan Kwai Fong, and if you can round up five fellow diners, there’s giant Boston lobster to feast on

PUBLISHED : Tuesday, 05 July, 2016, 12:18pm
UPDATED : Tuesday, 05 July, 2016, 1:38pm

Chinese-Filipino journalist and foodie personality Cheryl Tiu will host pop-up dinners on July 13 and 14 at 42nd Davis Street in Kennedy Town. The eight-course dinners will be cooked by local Filipino chefs including 42nd Davis Street’s Roy San Antonio and Roy Ocampo, as well as Dedet de la Fuente of Pepita’s Kitchen in Manila. The menu is HK$588 plus 10 per cent and includes crabs cooked in coconut milk; sisig in phyllo shooter with calamansi aioli; de la Fuente’s signature lechon with truffle rice; and super suman (dessert of sticky rice with various toppings). To book, e-mail [email protected]

Sake Bar Ginn in Lan Kwai Fong will hold a tasting of summer sakes on July 9. For HK$500 plus 10 per cent, guests can enjoy a buffet dinner as well as more than 10 types of free-flow sake such as Chokaisan Summer Draft; Rika Junmai Ginjo; and Hatsumago Sound of Summer Junmai Ginjo. To book email [email protected]

In celebration of Bastille Day on July 14, French restaurant Tartine in Central is serving a special four-course menu. The meal, available at the restaurant from July 14-16, is HK$488 plus 10 per cent, and includes foie gras with apple chutney, brioche and Noilly Prat; confit and roasted chicken with pomme Anna; and girolles marjolaine. Bookings: 2808 0752

Regal Palace at the Regal Hongkonghotel in Causeway Bay is serving a set meal featuring jumbo fish maw and lobster until the end of August. The nine-course meal is HK$3,388 plus 10 per cent for six people, and HK$5,388 plus 10 per cent for 12, and includes giant Boston lobster with a choice of preparations (baked with cheese, braised with supreme broth, or stir-fried with black beans and pepper); braised fish maw with black mushrooms; steamed fresh grouper; and poached chicken with conpoy. Bookings: 2837 1773