The Regal Hongkong Hotel in Causeway Bay is serving warming winter soups in . The menu includes double-boiled fish maw and black chicken soup with fresh milk; braised shredded snake soup with fish maw (above); double-boiled sea cucumber soup with cordycep flowers and maitake mushrooms; and double-boiled bamboo pith with mushrooms and medlar. Bookings: 2837 1773
at the Grand Hyatt in Wan Chai is featuring Japanese hot pot until the end of February. Hotpots include Hokkaido snow crab (below); A5 Hida wagyu beef and black truffle; and Hokkaido yosenabe seafood. Bookings: 2584 7722
Enrique Olvera from in Mexico City will hold a pop-up event in the Tian and Di function rooms at the from January 20-22. Olvera is considered one of the top chefs in Latin America, and will be working with ingredients such as chicharrón (fried pork skin), chicatana ants, agave, chayote and chilhuacle chillies to make a six-course dinner that costs HK$2,998 plus 10 per cent and includes matching wines. Bookings: 2132 0066
Until the end of January, guests at the dinner buffet at the at the Hyatt Regency in Tsim Sha Tsui will be served double-boiled chicken superior soup with abalone. The buffet is HK$508 plus 10 per cent (HK$254 for children) Monday-Thursday and HK$588 plus 10 per cent (HK$294 for children) Friday-Sunday and the eve and day of public holidays. Bookings: 3721 7700
at StarWorld Macau is featuring a French food and wine pairing dinner until the end of the month. The five-course meal is 888 patacas plus 10 per cent and includes pan-fried foie gras with Josmeyer Pinot Noir Herrenweg 2011; herb-crusted rack of lamb with pine nuts and pear salsa (below) with Domaine du Grangeon Chatus 2010; and profiteroles with fig compote and pistachio ice cream with the Josmeyer Gewurztraminer Vendange Tardive 2006. Bookings: 800 968 811
