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Susan Jung

Michelin-starred team-up
Hideaki Sato, chef of the two-Michelin-starred Ta Vie in Central (currently No 33 on Asia’s Best Restaurants list) is collaborating with Josean Alija, chef of the one-Michelin-starred Nerua at the Guggenheim Museum Bilbao, on a four-hands dinner from April 13-15. The 10-course degustation dinner at Ta Vie is HK$2,880, plus 10 per cent. Bookings: 2668 6488


A taste of Lazio
Until April 10, Cucina restaurant at the Marco Polo Hongkong Hotel in Tsim Sha Tsui is showcasing dishes from the Lazio region of Italy. Patrons can taste dishes such as linguine with garlic, olive oil, chilli and seared scampi; risotto with lobster, Roman artichoke and mascarpone cheese; and red prawn carpaccio with raw artichoke salad and lemon dressing. Bookings: 2113 0808




Cantonese cuisine specials from Shunde
Tsui Hang Village restaurant in Causeway Bay is featuring specialities from the Shunde district of Guangdong, in a promotion that runs until the end of April. The offerings include braised fish head thick soup; double-boiled silkie chicken soup with fish maw and fresh milk; stewed chicken in four seasonings; roasted chicken in a copper tray; braised fish maw; Shunde-style steamed mud carp belly and fish balls; and pan-fried Lunjiao rice cakes with egg. Bookings: 2409 4822


Sakura sets for spring
Sagano restaurant at the New World Millennium hotel in Tsim Sha Tsui is celebrating spring with a sakura set lunch and sakura kaiseki dinner, available until the end of April. The set lunch is HK$350, plus 10 per cent, and includes seasonal appetisers; assorted sashimi; assorted tempura; and salmon roe rice with miso soup. The sakura kaiseki dinner is HK$1,250, plus 10 per cent, with dishes such as stewed scallop sakura cake; deep-fried bamboo shoot with minced shrimp and green tea salt; and house-made sakura pudding with strawberries. Bookings: 2313 4215


Hong Kong spring menu specials: Michelin chefs team up, plus regional Cantonese and Italian fare

Ta Vie restaurant in Central is collaborating with Spain’s Nerua restaurant to host a 10-course degustation dinner over three days in mid-April.

This handout image shows Sagano's sakura set lunch. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Ta Vie dinner - chef Hideaki Sato. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Sagano's stewed scallop sakura. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Tsui Hang Village's braised fish maw. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Cucina's linguine with garlic, olive oil, chilli and seared scampi. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Tsui Hang Village's roasted chicken in a copper tray. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Tsui Hang Village's pan-fried Lunjiao rice cakes with egg. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows Cucina's risotto with lobster, Roman artichoke and mascarpone cheese. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

This handout image shows chef Josean Alija of Nerua restaurant, for Ta Vie dinner. Photo: HANDOUT [31MARCH FEATURES TABLE TALKS]

Lifestyle

Food & Drink

Ta Vie’s Hideaki Sato and Nerua’s Josean Alija join forces for a 10-course degustation dinner, but only for three days


Hong Kong spring menu specials: Michelin chefs team up, plus regional Cantonese and Italian fare

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Ta Vie’s Hideaki Sato and Nerua’s Josean Alija join forces for a 10-course degustation dinner, but only for three days

Ta Vie’s Hideaki Sato and Nerua’s Josean Alija join forces for a 10-course degustation dinner, but only for three days