The at the Grand Hyatt in Wan Chai is serving an à la carte selection of oxtail and black truffle dishes throughout the month. The menu includes braised oxtail ravioli with pan-fried foie gras and black winter truffle; oxtail casserole with mushrooms, winter vegetables and black Perigord truffle (pictured); and braised stuffed oxtail with parsnip purée and black truffle jus. Bookings: 2584 7722
at the Regal Kowloon Hotel in Tsim Sha Tsui is serving sizzling casserole dishes until the end of the month. The selection includes braised mutton with mushrooms and bamboo shoots in casserole; boiled rice with assorted preserved meats in casserole (pictured); wok-fried frog legs with fish maw in stone pot; braised eggplant with shrimp and spicy sauce in casserole; and braised crab and chicken with ginger in casserole. Bookings: 2313 8681
at the Royal Garden Hotel in Tsim Sha Tsui is featuring Matsuba crab and hotpot dishes until the end of February. The six-course Matsuba crab set menu is HK$1,800 plus 10 per cent and includes crab tempura, grilled crab and crab rice. The à la carte hotpot selection has dishes of Miyazaki chicken hotpot; miso salmon hotpot and Okinawa pork hotpot. Bookings: 2733 2933
Ngai Hong-kin, chef of at the Hyatt Regency in Tsim Sha Tsui, has created a new menu of seasonal and nourishing dishes. Guests can taste the selection of dishes such as braised pork tail with black beans and preserved bean curd (pictured); chilled avocado with Chinese basil, black vinegar and garlic; steamed scallops with okra and preserved shrimp paste; steamed garoupa belly with young ginger and soya bean paste; and simmered pumpkin with lotus seeds, spring onions and fish broth. Bookings: 3723 1234
restaurant in Central is serving an all-you-can-eat shabu shabu dinner until the end of February. For HK$530 plus 10 per cent, diners can have beef, snow crab and vegetables for dipping in hot broth. Bookings: 2537 7787