For seafood fans: abalone, freshwater fish, grouper and spicy prawns
Shanghai Lu Yang Cun restaurant in the World Trade Centre in Causeway Bay has a special menu of fresh Australian greenlip abalone.The selection includes roasted whole jumbo greenlip abalone (above); roasted jumbo greenlip abalone with seasonal vegetables; roasted jumbo greenlip abalone with pork belly; and chilled jumbo greenlip abalone with glass noodles. Bookings: 2881 6669
Café 8 Degrees at the Harbour Plaza 8 Degrees in To Kwa Wan is featuring Asian dishes on the dinner buffet until the end of the month. Dishes include Vietnamese king prawns with garlic butter sauce (below); teriyaki grouper; stir-fried soft-shell crab with garlic and chilli paste; spicy chicken with tripe hotpot; lotus root salad with shrimp and pork; roasted duck in red curry; and sliced conch salad with white fungus in abalone sauce. The buffet is HK$438 plus 10 per cent (HK$308 for children) Monday to Thursday and HK$468 plus 10 per cent (HK$328 for children) Friday to Sunday. Bookings: 2126 1960
John Chye, chef at the Singapore Marriott Hotel, will be making Singaporean dishes for the dinner buffet in The Lounge at the JW Marriott in Admiralty until March 29. The selection includes Hainan chicken rice; sambal prawns; gado gado (mixed vegetables with spicy peanut sauce); wok-fried chilli crab; and stir-fried black pepper prawns with red chilli. The buffet is HK$608 plus 10 per cent (HK$428 for children) Monday to Thursday and HK$668 plus 10 per cent (HK$468 for children) Friday to Sunday. Bookings: 2810 8366
The Chinese Restaurant at the Hyatt Regency in Tsim Sha Tsui is featuring freshwater fish until the end of April. Guests can taste dishes of steamed eel with aged tangerine peel; steamed marble goby with premium soy sauce; cat fish in clay pot with garlic and shallots; braised fish balls with shallots (below); fried mandarin fish with pine nuts and sweet and sour sauce; and fish head with roasted pork belly, bean curd and shredded mushrooms. Bookings: 3721 7788
