Table Talk

To celebrate the first Hong Kong edition of Art Basel from May 23-26, the Mandarin Oriental in Central is serving an art-inspired menu in the . The dishes are available from now until May 26 on a three-course set lunch (HK$708, plus 10 per cent) and five-course set dinner (HK$1,588, plus 10 per cent), and include the cryptic Hand (caviar, sour cream, melba); V.v.G. (foie gras, chicken, sunflower, top); Pop Art (Rhug Estate organic beef, pepper, truffle); and The Skull (chocolate, hundreds and thousands). Prices include a ticket to Art Basel (except on May 26, as the show ends that day). Bookings: 2825 4004

Marc Domenech of Vinyes Domenech in Spain, which specialises in wines made from garnacha peluda (also known as hairy garnacha), will host a dinner on May 22 at in Central. The six-course dinner is HK$998 plus 10 per cent and includes slow-cooked egg with red onion cream and piquillo peppers with the hairy garnacha blend Vinyes Domenech Bancal del Bosc 2011; and sweet sherry-glazed Iberian pork belly with breadcrumbs and egg yolk paired with the winery's Teixar 2010, made entirely from hairy garnacha. Bookings: 2395 1293

Philippe Leveille of the Michelin two-star Miramonti L'altro in Italy, is returning to Hong Kong to work with his protégé, Antimo Maria Merone, chef de cuisine of in Central, to cook special dishes in a promotion that runs until May 23. The chefs will be serving foie gras torchon with sweet spice crust, spring vegetables and brioche; and bean curd mousse with chocolate soil and black sesame ice cream. The nine-course meal is HK$1,388, plus 10 per cent, or HK$2,888 with a wine pairing. Bookings: 2555 9100

Peter Holley of Mission Estate Winery in New Zealand will host a dinner on May 20 at the in the Harbour Grand Hotel in Hung Hom. The six-course dinner is HK$728, plus 10 per cent, and includes a main course of chargrilled beef fillet medallion paired with Mission Estate Reserve Cabernet Merlot 2011 and Mission Estate Jewelstone Merlot-Cabernet Franc 2010. Bookings: 2996 8433

at the Grand Hyatt in Wan Chai is featuring abalone until the end of May. Dishes include stewed abalone with bean curd and chilli vegetables in clay bowl; and pan-fried Dalian abalone with spring onions and garlic. Bookings: 2584 7722