Table talk: What's happening this week in food land
Susan Jung
Hisato Nakahigashi, chef of the Michelin two-star Miyamasou in Kyoto, will be at restaurant at the Four Seasons hotel in Central until September 14. The chef's dishes are available on a seven-course lunch (HK$980 plus 10 per cent or HK$1,380 with a sake tasting) and 10-course dinner (HK$1,980 plus 10 per cent, or HK$2,680 with a sake pairing). They include a sashimi course of thinly sliced filefish with fish liver soy sauce and flash-grilled small shrimp with shrimp soy sauce; Yuan-style pickled lobster with seasonal vegetables; and shio-koji preserved goose (pictured). Bookings: 2805 0600
in Sheung Wan has announced its September Saturday classes, which cost HK$300 and include a HK$100 gift voucher for the kitchen supply shop. The "taste of New American" class on September 14 focuses on how to fillet a fish and poach it in extra virgin olive oil; on September 21 the class will be on Goan cuisine, and students will learn how to make a curry and fried fish; the class on September 28 is on baking breads, such as dinner rolls, a wholemeal sandwich loaf and breadsticks. Bookings: 2504 0688
at the Hyatt Regency in Tsim Sha Tsui is serving organic dishes until the end of October, including chilled bitter melon (pictured); seafood soup with organic seasonal vegetables; simmered grouper fillet with organic soya milk (pictured); and braised organic millet with bird's nest and egg white. Bookings: 3721 7788
and the South African Tourism board will host a wine-focused boat and beach party on September 14. The HK$600 price includes a boat trip from Central to Cheung Sha beach, a tasting of South African wines, and a meal by The Stoep restaurant. Details: 2522 2187
Guest chefs from the Nagoya Marriott Associa Hotel in Japan will be preparing dishes for the dinner buffet at at the JW Marriott hotel in Admiralty from September 17-30. The chefs will be carving whole yellowfin tuna, and making sushi, sashimi, hand rolls and maki rolls with ikura (salmon roe), amaebi (sweet shrimp), cuttlefish and scallops. The buffet is HK$580 plus 10 per cent (HK$410 for children) Monday to Thursday, and HK$640 plus 10 per cent (HK$440 for children) Friday to Sunday and on public holidays. Bookings: 2810 8366