Hong Kong menu specials: Kagoshima eel dishes, French pastries and hand-crafted beer
Wild mushrooms from Yunnan, an afternoon tea by Jean-Francois Arnaud and Hong Kong beers are among the culinary deals on offer this month
Throughout August, Senzuru restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring Kagoshima eel dishes. The Japanese believe that eel refreshes the body when it’s hot outside. The restaurant is serving dishes incorporating Kagoshima eel: eel with goose liver on toast; simmered eel with egg; eel chazuke; and eel sushi roll with cheese. Bookings: 3160 6898
Hotel Icon’s lobby restaurant, Green, is featuring the pastries of Jean-Francois Arnaud, who won the title of Meilleur Ouvrier de France in 2000, on a tea set that’s available until the end of August. The tea set includes savoury dishes of chorizo and ratatouille tart; scallop and leek vol-au-vent; and risotto and prawn beignet. The sweet selection includes raspberry-anise Breton sable; peppermint cake; and freshly baked lemon madeleines. The afternoon tea is HK$218 plus 10 per cent per person (HK$398 for two) Monday to Thursday and HK$238 plus 10 per cent per person (HK$458 for two) Friday to Sunday and on public holidays. Bookings: 3400 1300
Hullett House in Tsim Sha Tsui is kicking off its eight-week local handcrafted beer festival with an event on August 6. Eight local breweries, including Lion Rock, Mak’s, Kowloon Bay Brewery and Moonzen, will participate in the event, which also features food, games and live music. Tickets cost HK$250 (online bookings are HK$200). To book, go to ticketflap.com/HHbeergardenkickoff
Hoi King Heen at the InterContinental Grand Stanford hotel in Tsim Sha Tsui is featuring wild mushrooms from Yunnan in a promotion that runs until the end of August.
On the menu are dishes of hashed Spanish duroc pork throat meat and cordycep fungus with garlic sauce; wok-fried beef tenderloin with black chanterelles and white mushrooms; braised Chinese long beans stuffed with shrimp mousse and morels; and steamed bean curd with assorted mushrooms and topped with pan-fried pineal fungus. Bookings: 2731 2883