Hong Kong menu specials: sustainable grouper, guest chefs, and tempura and coffee liqueur
Oasis giant grouper at Man Ho, sea cucumber and crab at Cafe Rivoli, Luca Fantin and Hideaki Sato joining forces at Ta Vie, Nick Kim from New York cooking solo and collaborating with Matt Abergel, are among the must-eats
Man Ho Chinese Restaurant at the JW Marriott hotel in Admiralty is featuring sustainably-raised oasis giant grouper until the end of April. The a la carte selection includes braised oasis giant grouper fin with pepper in fish stock; deep-fried oasis giant grouper fillet with fermented bean curd sauce; stewed oasis giant grouper fillet with coconut and bang bang sauce; and baked oasis giant grouper intestines with foie gras and minced pork. Bookings: 2810 8366
Cafe Rivoli at the Regal Hongkong Hotel in Causeway Bay is featuring sea cucumber and crab hotpot and robatayaki dishes on the dinner buffet until the end of April. The sea cucumber and crab are simmered in a fish broth with black garlic, miso and other types of seafood; while the robatayaki selection includes prawns, beef cubes, pork cubes and ox tongue. The buffet is HK$558 plus 10 per cent (HK$358 for children) Monday to Thursday and HK$618 plus 10 per cent (HK$358 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 2837 1772
Book your seats now for the “four-hands” collaboration between chef Luca Fantin of Il Ristorante Luca Fantin in Tokyo and Hideaki Sato of Ta Vie in Central. The 10-course dinner on March 28 at Ta Vie is HK$3,280 plus 10 per cent. Bookings: 2668 6488
