Hong Kong menu specials: pressed duck, Japanese hotpots, Okinawan delicacies and crab

Gaddi’s restaurant at The Peninsula hotel in Tsim Sha Tsui is featuring the classic French dish of canard à la presse, or pressed duck. Chef Xavier Boyer’s modern interpretation of the dish sees a Challans duck presented in three courses: the breast simmered in pressed blood sauce and served with linguini and French black truffles; duck leg confit with truffle salad; then duck broth with seasonal vegetables. The three-course set, which is available until March 31 (except for Valentine’s Day) is HK$2,680 plus 10 per cent for two persons, and needs to be ordered at least one week in advance. Bookings: 2696 6763

Fujiyama Mama restaurant on The Peak is featuring warming Japanese hotpots. The selection includes king crab and crab miso hotpot with seasonal vegetables and mushrooms; Japanese pork and dumpling with kimchi broth hotpot; sea bream and fresh soy milk hotpot; and chicken meatball and tomato hotpot. Bookings: 2870 0800

Nobu at the InterContinental in Tsim Sha Tsui is serving Okinawan ingredients in a promotion until the end of February. The dishes are available on set lunch menus (HK$368 to HK$448 plus 10 per cent), six-course lunch omakase (HK$658 plus 10 per cent) and eight-course dinner omakase (HK$1,488 plus 10 per cent).

They include uni sashimi with kuro noodles, akajin and kuruma ebi sashimi with dried miso and shikuwasa dressing; and Okinawan salad with bitter gourd and sea grapes. Bookings: 2313 2323