Table Talk: roast duck at the Man Wah, bird's nest at the Hyatt Regency

restaurants in Wan Chai and Tsim Sha Tsui are featuring river fish from Lake Garda in Italy in a promotion that ends on October 31. Dishes include grilled char fish with shallot confit and grilled vegetables; grilled whitefish with polenta and eggplant; and perch fillet with lemon risotto and black garlic. Bookings: 2877 3999 (Wan Chai) and 2315 5399 (TST)

at the Hyatt Regency in Tsim Sha Tsui is serving bird's nest on the lunch and dinner buffets until the end of the month. Guests have a choice of bird's nest soup with minced chicken, egg white and bamboo pith, or steamed egg with seafood and bird's nest. The buffet selection includes bird's nest egg tart and mango, sago and pomelo soup with bird's nest. The lunch buffet is HK$278 plus 10 per cent (HK$139 for children) Monday-Friday and HK$348 (HK$174 for children) Saturday, Sunday and public holidays. The dinner buffet is HK$508 plus 10 per cent (HK$254 for children) Monday-Thursday and HK$588 (HK$294 for children) Friday-Sunday and on the eve and the day of public holidays. Bookings: 3721 7700

October 24-31 sees the annual visit of chefs from Da Dong Roast Duck Restaurant in Beijing to at the Mandarin Oriental in Central. The chefs will cook dishes such as the famous Da Dong super-lean roast duck; braised abalone with Chinese yam and truffle sauce; and deep-fried sweet and sour Mandarin fish, which are available on set lunch and dinner menus. On November 1, there's an eight-course gala dinner with wine pairing for HK$2,888 plus 10 per cent. Bookings: 2825 4003

Chef Stanley Wong of in Aberdeen will showcase his Chinese heritage on a menu throughout October. His dishes include barramundi carpaccio with house-made XO sauce; seared Moulard duck with pomegranate hoisin; and 36 hour slow-cooked beef short rib with Sichuan peppers and tangerine peel. The menu is HK$1,080 plus 10 per cent. Bookings: 2580 0919

restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring Japanese Hida beef until the end of the month. On the menu are dishes of teppanyaki Hida beef tenderloin; Hida beef roll with asparagus; Hida beef sashimi and Hida beef sukiyaki. Bookings: 3160 6898