Hong Kong menu specials: Japanese/Chinese food with California wine, and Piedmontese cuisine
Other must-tries: Cantonese dishes served with Pauillac wine, and cocktails from Tokyo’s Bar High Five owner and chief mixologist in a MO Bar pop-up
Yuji Wakiya, chef and owner of Turandot and Wakiya restaurants in Tokyo, will be collaborating with Lau Yiu-fai of Yan Toh Heen at the InterContinental for a special Californian wine dinner on September 16. Wakiya’s dishes include minced scallop stuffed with kombu, conpoy and caviar, paired with the Heitz Cellar Napa Valley Sauvignon Blanc 2014; and wok-seared lobster with brown sauce with the Freeman Winery Russian River Valley Pinot Noir 2011; while Lau’s dishes include barbecued stuffed suckling pig with minced shrimp, and golden taro with hairy crabmeat roe, served with Perrier Jouet Blason Rosé. The dinner, which is available until September 23, is HK$1,888 plus 10 per cent. Bookings: 2313 2323
Hidetsugu Ueno, founder and master bartender of Bar High Five in Tokyo, is taking over the upstairs private room at MO Bar at the Landmark Mandarin for a pop-up that lasts until October 31. Ueno’s special cocktails are available with Iberico bellota ham and other products from Bellota-Bellota. Bookings: 2132 0077
On September 6, One Harbour Road at the Grand Hyatt in Wan Chai will have a dinner featuring Cantonese cuisine with the wines of Chateau Batailley, a fifth-growth in Pauillac. The dinner costs HK$1,480 plus 10 per cent and includes deep-fried crispy duck leg paired with the Chateau Batailley 1998; and casserole of beef cheek with leeks and chestnuts in gravy with glutinous rice, served with the Chateau Batailley vintages 1985 and 1990. Bookings: 2584 7722
Igor Macchia of the Michelin one-star restaurant, La Credenza, in Piedmont, will be at Alto 88 at the Regal Hongkong Hotel in Causeway Bay from September 8-10. The chef’s dishes are available on a three-course lunch (HK$488 plus 10 per cent) and five-course dinner (HK$988 plus 10 per cent), and include beef tartare with extra virgin olive oil foam, parmigiano reggiano sauce and confit artichoke; and grilled fassone beef with cherry, foie gras and potato. Bookings: 2837 1799
