Hong Kong menu specials: Duck & Waffle at Ozone; Orrico and Benallal cook together
Duo from London restaurant present a week-long pop-up, three-Michelin-star Japanese chef prepares omakase specials, and Yunnan mushrooms star on a seasonal menu at Royal Garden
Dan Doherty and Tom Cenci from Duck & Waffle in London will be cooking at Ozone in the Ritz-Carlton for a week-long pop-up from September 26 to October 2. Their dishes are available at dinner, weekend brunch and late night, and non-stop from noon on October 1 until 5pm on October 2. The dishes include the namesake duck and waffle (duck leg confit with fried duck egg and mustard maple syrup on a waffle); the Full Elvis (Belgian waffle with peanut butter and jelly, banana brulée and Chantilly cream; and baked Alaska with lemon curd, preserved lemon and crisp meringue.
Bookings: 2263 2270
Kenji Gyoten from the three-Michelin-star Sushi Gyoten in Fukuoka will be at The Landmark Mandarin Oriental next month. The Tian room at the hotel will be recreated as Sushi Gyoten for lunch on October 18, 19, 21, 22 and 23 and for dinners from October 17-23. The omakase lunch is HK$3,500 plus 10 per cent, with five appetisers, 11 sushi items and dessert, while the omakase dinner (HK$4,500 plus 10 per cent) has seven appetisers, 12 sushi dishes and dessert. Bookings: 2132 0114
Akrame Benallal of Akramerestaurants in Paris and Hong Kong is collaborating with Philippe Orrico of On Dining and Upper Modern Bistro, on Black and White dinners taking place next week. The dinner on September 21 is at Upper Modern Bistro in Sheung Wan, while the September 22 dinner is at Restaurant Akrame in Wan Chai. The seven-course dinners are HK$988 plus 10 per cent and include dishes of white risotto with yellow tomato water, langoustines and sansho pepper (by Orrico) and black snapper with beetroot and rhubarb (by Benallal). Bookings: 2517 0977 (Upper Modern), 2528 5068 (Akrame)
The Royal Garden Chinese Restaurant at the Royal Garden Hotel in Tsim Sha Tsui is featuring seasonal Yunnan mushrooms until the end of September. On the menu are dishes of steamed minced pork with dried cuttlefish and fresh mushrooms; braised pork belly with porcini; stir-fried prawns and scallops with Catathelasma mushrooms and XO chilli sauce; and sautéed sliced grouper fillets with fresh mushrooms. Bookings: 2724 2666