Hong Kong menu specials: British chef Jason Atherton visits; top hotels offer winter solstice and seafood set dinners

Mo Bar collaborates with l’Eclair de Génie for a deluxe afternoon tea set that includes four sweet and four savoury eclairs by master chef Richard Ekkebus

PUBLISHED : Wednesday, 07 December, 2016, 5:02pm
UPDATED : Wednesday, 07 December, 2016, 5:02pm

In celebration of the winter solstice on December 21, Regal Palace at the Regal Hongkong hotel in Causeway Bay is offering a special set menu until the end of the month. The menu is HK$2,888 plus 10 per cent for a table of six, and HK$5,688 for 12. The meal includes braised king tiger prawns in pumpkin sauce; braised whole abalone with goose web and mushrooms; steamed grouper with shredded pork and mushrooms; and roasted chicken with preserved bean curd sauce. Bookings: 2837 1773

British chef Jason Atherton will be cooking at Aberdeen Street Social for a special dinner on December 14. The four-course dinner is HK$700 plus 10 per cent (HK$1,200 with a wine pairing) and includes raw Orkney sea scallops with pickled kohlrabi, nashi pear, black olives and jalapeño granité; and braised Irish beef short rib with celery, watercress and red wine sauce. Bookings: 2866 0300. The chef is also cooking special dishes at 22 Ships on December 15 and 16. Bookings: 2555 0722

Sagano at the New World Millennium hotel in Tsim Sha Tsui is featuring a deluxe seafood set dinner for HK$1,250 plus 10 per cent per person. The meal is available until the end of December and includes grilled Hokkaido scallop with butter sauce and perilla dressing; and Hokkaido silver cod roe in paper hotpot. Bookings: 2313 4215

MO Bar at The Landmark Mandarin Oriental is collaborating with l’Eclair de Génie for a special afternoon tea set that is available until the end of December. For HK$388 plus 10 per cent, guests can have scones plus four savoury eclairs designed by Landmark Mandarin chef Richard Ekkebus (including foie gras with passion fruit glaze and bitter chocolate; and Taiyouran egg and watercress) and four sweet l’Eclair de Génie eclairs (such as No 5 lemon yuzu; No 219 praline almond; and No 228 black currant and chestnut). Bookings: 2132 0077