Guest bartenders, wagyu hotpot, Hong Kong-raised grouper: menu specials in October

Sample signature cocktails from Singapore’s Manhattan bar and The Clumsies in Athens, Greece, and tuck into all-you-can-eat Kumamoto A4 black wagyu hotpot and Oasis giant grouper

PUBLISHED : Friday, 14 October, 2016, 5:16am
UPDATED : Friday, 14 October, 2016, 5:16am

Philip Bischoff, bar manager of Manhattan at the Regent Hotel Singapore, will be at the Blue Bar at the Four Seasons in Central from October 20-24. Bischoff will be mixing some of Manhattan’s signature cocktails, such as Mad Dog (Hell’s Kitchen), made with Greenore 8-year-old Irish whiskey, Ferrand Dry orange curacao, Luxardo Maraschino, Drambuie, absinthe and bitters; Flatiron (Chelsea) – Lagavulin 16 Years, Drambuie and Mozart chocolate bitters; Paper Fox (SoHo), High West Rendezvous rye, Luxardo Maraschino, fresh citrus, ginger syrup and Peychaud’s bitters; and The Veit (Theatre Dictrict), Monkey 47 sloe gin, fresh lemon, house-made grenadine, egg white, Angostura bitters and seltzer. For more details, call 3196 8830

Also welcoming guest bartenders is the Lobster Bar and Grill at Island Shangri-La in Admiralty. Vassilis Kyritsis and Nikos Bakoulis, co-founders of The Clumsies in Athens, will be at the Lobster Bar from October 24-30. Their drinks include Nutty Old Fashioned (Havana Club 8 Year Old, carob, thyme, walnut); Rhubarb Sour (Beefeater 24 gin, pickled rhubarb, mustard seeds); Celtic Forest (Chivas 12 Year Old, basil, chartreuse green, honey and lemon); and Whiskey Cola (Chivas 15 Year Old, pomegranate molasses, vanilla-infused caster sugar, Abbott’s bitters, Fentimans Cherry Cola). Bookings: 2820 8560

Sagano at the New World Millennium hotel in Tsim Sha Tsui is offering all-you-can-eat Kumamoto A4 black wagyu hotpot until the end of October. The hotpot meal – available as shabu shabu or sukiyaki – is HK$1,180 plus 10 per cent, and also includes appetiser, sashimi and vegetables. Bookings: 2313 4215

Regal Court at the Regal Kowloon hotel in Tsim Sha Tsui is serving Oasis giant grouper, which is raised in Hong Kong using a recirculation aquaculture system. The fish is cooked into dishes including wok-fried grouper fillet with guava and black garlic; pan-fried fish fillet with black truffle; and pan-fried fish intestine omelette. Bookings: 2313 8681