HK$488 for all-you-can-eat meat, free-flow Gweilo beer and a DJ - now that’s a proper Hong Kong afternoon brunch

At the other end of the Hong Kong special-menu spectrum, you can splash out HK$2,488 for a five-course dinner with champagne pairings at The Ocean in Repulse Bay

PUBLISHED : Wednesday, 19 July, 2017, 5:18pm
UPDATED : Wednesday, 19 July, 2017, 5:17pm

The Ocean by Olivier Bellini at the Pulse in Repulse Bay is serving a five-course dinner paired with Laurent-Perrier champagnes until the end of July.

The menu is HK$2,488 plus 10 per cent and includes chaud-froid of cauliflower with parmesan ice cream and squid ink jus paired with the Laurent-Perrier Ultra Brut; pan-seared coral Brittany langoustine with beetroot and buckwheat tartare and boudin noir with the Laurent-Perrier Alexandra Rosé; lightly cooked blue lobster with brioche and pork head veil, curry sauce and apple and grapefruit condiment with the Laurent-Perrier 2006; and pan-fried turbot with spring vegetables, chorizo, fresh almonds and roasted fish jus with the Laurent-Perrier Cuvée Grand Siecle. Bookings: 2889 5939.

Flying Pig Bistro in Sai Ying Pun is serving an afternoon brunch on July 23 that features two hours of unlimited roasts (organic steak, barbecue chicken and pork chops), free-flow Gweilo beer and a live DJ set by FUFU. The event is HK$488 plus 10 per cent and takes place from 3pm-7pm. Bookings: 2540 0311.

Epure in Harbour City, Tsim Sha Tsui, is featuring Yunnan mushrooms until the end of the month. The mushroom dishes are available on a four-course lunch (HK$568 plus 10 per cent) and four-course dinner (HK$988 plus 10 per cent) and include cultivated and wild mushrooms with verbena, pain perdu and violette grape must mustard; and slow-cooked organic egg with lovage, beetroot and red wine sauce and white button mushroom froth. A four-glass wine pairing can also be ordered for HK$620 plus 10 per cent. Bookings: 3185 8338.

Lovers of sweet, succulent Dungeness crab from the west coast of the United States should head to Dynasty restaurant at the Renaissance Harbour View hotel in Wan Chai.

The chefs are cooking dishes of deep-fried Dungeness crab with white wine sauce; steamed Dungeness crab with egg white in huadiao wine; baked Dungeness crab with pepper; and steamed Dungeness crab with bean paste sauce. The crab dishes are available à la carte until August 27. Bookings: 2802 8888.