Hong Kong menu specials: Felix at The Peninsula welcomes guest mixologists, Fishsteria in Wan Chai celebrates tastes of Sardinia
Chefs Michelle Goh and Pongcharm Russell create a cryptic menu for Test Kitchen stint, while Nathan Green of Rhoda collaborates with Peggy Chan of Grassroots Pantry
Felix at The Peninsula is starting a quarterly guest mixologist series in collaboration with Pernod Ricard, and its first – which runs today and tomorrow – features Chivas Masters Japan Champion Naoya Mizugishi. His special cocktails include Hot Spring Cooler (Chivas Regal 12 year old, green peppermint liqueur, peppermint bitters and yuzu cordial); and Noble Lady (a twist on the classic White Lady cocktail), which can be matched with a special canapé selection. Bookings: 2696 6778
Fishsteria in Wan Chai is serving a Sardinian wine dinner on February 23. The four-course dinner is HK$788 plus 10 per cent, and includes a choice for first course of artichoke salad with grey mullet bottarga and pecorino cheese paired with the Tenute Dettori – Dettori Bianco 2015 Romangia Bianco Vigneto di Badde Nigolosu or calamari stuffed with tomato sauce, almonds and grey mullet bottarga with the Su’entu Vermentino di Sardegna DOC 2014; and fregola with red prawns, saffron and mint served with the Jankara Vermentino di Gallura DOCG 2014. Bookings: 2343 8111
Chefs Michelle Goh and Pongcharm Russell, who worked with Pierre Gagnaire, Jason Atherton and Neil Perry, will be cooking at Test Kitchen from February 23 to 25. Their cryptic menu includes eggless pasta/shellfish/miso; mushrooms/quail eggs/local greens; fish/fish fragrance/celery; and chicken/grains/jasmine. The 10-course menu with wine pairing is HK$1,080. Bookings: testkitchen.com.hk/topmichelle
Nathan Green of Rhoda restaurant is collaborating with Peggy Chan of Grassroots Pantry for a one-night-only dinner on February 22. The vegetarian dinner at Grassroots Pantry includes dishes of celeriac, spiced cauliflower, slow-cooked egg and coriander seeds; and shiitake-teff gnocchi with maitake mushroom, broccolini, sprouted walnut-herb pesto and smoked macadamia parmesan.
The dinner is HK$680 plus 10 per cent. Bookings: 2873 3353
Richard Ekkebus, culinary director of The Landmark Mandarin Oriental, is doing another of his four-hands collaborative dinners, this time with Martin Benn of Sepia in Sydney. The dinners on March 20 and 21 include Amber’s dish of black winter truffle dashi with wild mushrooms and black winter truffle puff; and Sepia’s dishes of saikou salmon belly with smoked roe, sudachi and chrysanthemum petals; and Western Australia marron cooked over charcoal and served with yuzu and shellfish emulsion, lemon aspen and shell powder. The dinner is HK$3,688 plus 10 per cent (add HK$2,088 for a wine pairing) and includes a signed copy of Sepia: The Cuisine of Martin Benn. Bookings: 2132 0066