Stir-fried minced mutton and preserved vegetables with sesame pockets from Dong Lai Shun at the Royal Garden.

Special winter menus all around Hong Kong, and 7-star Michelin chef to come

Dong Lai Shun at the Royal Garden in Tsim Sha Tsui is serving warming mutton dishes until the end of December. The menu includes braised lamb spine with spicy sauce; minced mutton egg rolls; stir-fried minced mutton and preserved vegetables with sesame pockets (above); and fried egg with mutton tenderloin and sliced cucumber. Bookings: 2733 2020

Ina by Inagiku in Tseung Kwan O is offering king crab and other seasonal ingredients. On the menu are dishes of grilled king crab legs with salt or butter (left); king crab leg hotpot with assorted vegetables; congee with king crabmeat; and Hokkaido 3.6 milk hotpot with beef and assorted vegetables. Bookings: 2623 2300

Café Allegro at Regal Kowloon Hotel in Tsim Sha Tsui has lobster on the dinner buffet until the end of the month. The selection includes chilled Boston lobster; seafood cocktail; wok-fried lobster claw with dried chilli; and baked lobster with cheese. The buffet is HK$488 plus 10 per cent (HK$328 for children) Monday to Thursday and HK$548 plus 10 per cent (HK$358 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 2313 8718

Plan ahead for the Martin Berasategui guest chef appearances at Vasco restaurant in Central. The chef, who holds seven Michelin stars for his restaurants, including the three-star Martin Berasategui in Lasarte-Oria, Spain, will be at Vasco on January 9 and 10. The menu hasn't been confirmed but the price is HK$2,980. Bookings: 2156 1818

Sushi Tsuraku in Central is featuring Hokkaido uni from December 20-27. Available on a special set menu at HK$1,800 plus 10 per cent, the dishes include uni broth and uni tempura, as well as sashimi and sushi. Bookings: 2521 0008

Tao Li restaurant in Tsim Sha Tsui has warming winter casseroles on the menu until the end of December. The selection includes sauteed prawns and green bean noodles with homemade XO sauce in casserole; stewed mutton with bamboo shoots and black mushrooms in casserole; braised fish head with crab in casserole (below); and sauteed frog legs with wheat gluten, shallots, straw mushrooms and black pepper sauce in casserole. Bookings: 2313 4225