Hong Kong menu specials: Aomori seafood, French celebrity meats, fondue and Alpine delights

Hugo Desnoyer’s meat treats, Sen-ryo’s salmon and mackerel, cheesy excess at The Verandah and schnitzel, pork knuckle and strudel at Olea among the picks

PUBLISHED : Thursday, 02 February, 2017, 2:03pm
UPDATED : Thursday, 02 February, 2017, 2:03pm

The Steak House Winebar + Grill at the InterContinental hotel in Tsim Sha Tsui is serving up beef and other meats from French celebrity butcher Hugo Desnoyer in Paris. The à-la-carte dishes are available from February 6 to March 31, and include house-made foie gras terrine; veal tartare with black truffle (which won the award for best tartare in Paris in 2014); and French Limousin striploin with black truffle (best steak in Paris in 2016), served with bone marrow and chorizo sauce. Bookings: 2313 2323

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The Sen-ryo chain of restaurants is featuring seafood from Aomori prefecture in Japan. On the menu are dishes of thick-cut mackerel sashimi; mackerel salad with sesame sauce; supreme osusume sashimi platter; salmon pot with soy milk and vegetables; and grilled mackerel. sen-ryo.com.hk

Fondue lovers should head to The Verandah at The Repulse Bay in Repulse Bay. Available at dinner only until March 24 (except on Valentine’s Day), the selection is served in front of a log fire and includes black truffle and champagne fondue with Emmental and tilsiter cheese and steamed new potatoes; Gruyere and raclette fondue with saffron and sundried tomatoes; and Gruyere and Emmental cheese fondue with Pommery, Dijon and English mustards. Bookings: 2292 2822

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Also serving fondue – as well as other Alpine dishes – is Olea at the Novotel hotel in Tung Chung. The hearty winter dishes include Gruyere and Emmental cheese fondue; French Savoyard sausage with mustard and pickles; slow-roasted pork knuckle cooked in beer with salt and caraway seeds and served with roast vegetables, apple sauce and gravy; pork schnitzel stuffed with fontina cheese and ham and served with creamed parsley potatoes, braised baby leeks and sage jus; and apple strudel with vanilla sauce and pouring cream. Bookings: 3602 8818