Hong Kong menu specials: red prawns, cooling dishes, Japanese eel and four-hands dinners

A five-course red prawn dinner at Fishsteria, Korean chef Yim Jung-sik and Vicky Cheng join up for two dinners at Vea, cooling Chinese dishes at China Tang Landmark, and Japanese eel at Sagano among the culinary delights

PUBLISHED : Thursday, 06 July, 2017, 12:15pm
UPDATED : Thursday, 06 July, 2017, 12:15pm

Sagano at the New World Millennium hotel in Tsim Sha Tsui is serving Japanese eel set meals throughout July and August. The Japanese believe that eel alleviates heat during the hot summer months and restores energy. The deluxe Japanese eel on rice set meal and barbecued Japanese eel on rice set meal are HK$780 plus 10 per cent and include appetiser, sashimi, miso soup and dessert. Bookings: 2313 4215

Fishsteria in Wan Chai is offering a five-course Mediterranean red prawn set meal that’s available until the end of July. For HK$688 plus 10 per cent, guests can have a meal that includes Thai-style marinated prawns; red prawn tartare; house-made tagliolini arrabbiata with pan-fried red prawns; and salt-baked carabineiro giant red prawn baked in salt crust. Bookings: 2343 8111

Book your seats now for the Vea x Jungsik four-hands dinners on July 28 and 29 at Vea restaurant. Yim Jung-sik from Jungsik in Seoul and New York City and Vicky Cheng from Vea in Central are collaborating on the meal which is HK$2,380 plus 10 per cent, with an additional HK$680 for the wine and cocktail pairing. The Vea dishes include an amuse bouche of crispy Chinese-style steamed fish, XO beef tartare and smoked quail egg; eight Chinese mushrooms with yeasted cauliflower and Australian black truffle; roasted sea cucumber with flowery crab, Shaoxing wine and chicken fat; and spot prawns with Hokkaido uni, caviar and chitarra. Jungsik dishes include kim bap; kalbi, and two desserts, sujeonggwa (cinnamon punch) and hot corn. Bookings: vea.hk

China Tang Landmark in Central is serving cooling dishes throughout the summer. They include wok-fried shrimp with wild rice stems, lychee and XO chilli sauce; wok-fried lobster with black garlic and pepper; and inaniwa udon with prawn and sesame sauce. Bookings: 2522 2148