Hong Kong menu specials: Toyama firefly squid, Kyoto specials, a Vietnamese guest chef and a jazz dinner

Enjoy seasonal squid at Senzuru, a flying visit from Nobu Matsuhisa, Peter Cuong Franklin’s dishes at Test Kitchen, and a jazz -tinged Nelson Chung at Foxglove

PUBLISHED : Wednesday, 10 May, 2017, 5:01pm
UPDATED : Wednesday, 10 May, 2017, 5:00pm

Until the end of May, Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring a seasonal delicacy, Toyama-ken firefly squid. The selection includes the firefly squid with seaweed salad; grilled firefly squid with Japanese chilli powder; and firefly squid with egg yolk and sour miso sauce. Bookings: 3160 6898

The one night-only dinner at Foxglove in Central features Nelson Chung of The Hidden Table in Ap Lei Chau. The event takes place on May 18, with the five-course dinner followed by a live performance by jazz singer, Alemay Fernandez. The dinner is HK$900 plus 10 per cent and includes braised Dover sole with mushroom duxelles and green asparagus; breast of guinea fowl with celeriac purée and morel cream sauce; and house-made lemon tart. To book, email [email protected]

There are a number of special dinners taking place in the upcoming week, for which you should make a booking as soon as possible. Chef Peter Cuong Franklin, who used to live and work in Hong Kong but who recently moved to Ho Chi Minh City and opened a restaurant, Anan Saigon, will be at Test Kitchen in Sai Ying Pun from May 18 to 21. The menu with wine pairing is HK$980 inclusive and includes Hokkaido scallop and mango sashimi with shiso, Nha Trang chilli sauce and Vietnamese pearl salt; foie gras imperial roll; and Da Lat style pizza with charred flowers, silken tofu, spiced pumpkin seeds, shiso and apple cider. Bookings: PeterFranklin.pelago.events

Chef Nobu Matsuhisa returns to Nobu InterContinental Hong Kong in Tsim Sha Tsui for dinners on May 17 and 18. The dinners feature ingredients from Kyoto, with a set meal of dishes such as new style hamo [pike conger], yuzu kama [egg custard], fried chiayu [baby sweetfish], takenoko [bamboo shoots], kinome miso and temari sushi [balls]; black cod saikyo yaki; and A5 Japanese wagyu with wasabi salsa. The dinner is HK$1,488 plus 10 per cent, with an additional HK$500 for a sake pairing. The special menu is available until June 25. Bookings: 2313 2323