Table talk: lobster in the Krug Room, old- fashioned dim sum at Tsui Hang Village
Susan Jung
Uwe Opocensky, executive chef of the Mandarin Oriental in Central, is teaming up with Hiroyuki Kanda of Kanda restaurant in Tokyo in a promotion in the from April 9 to 12. Available for lunch or dinner, the 12-course meal includes grande cuvée washed spiny lobster with Krug mayonnaise and caviar (above); and foie gras cured with sake lees and yuzu flavour. The dishes are paired with Krug Grande Cuvée, Krug Vintage 2000 and Krug Vintage 2003, and the meal is HK$3,988 plus 10 per cent. Groups of 10 have the option of pairing the meal with rare vintages such as the Krug Clos du Mesnil 1983 and Krug Collection 1973 in magnum, which costs HK$6,888 plus 10 per cent. Bookings: 2825 4004
restaurant in Aberdeen has a new menu, available until the end of the month. The 10-course dinner costs HK$1,080 plus 10 per cent and includes king fish sashimi with watermelon and wasabi guacamole; and a choice for main course of grilled US prime beef strip loin with porcini purée or pan-seared sea bass with okra and spiced potato sponge. Bookings: 2580 0919
Artisan Parisian butcher Hugo Desnoyer, who supplies his meats to top restaurants, will be at at the Island Shangri-La in Admiralty from April 8 to 12. Desnoyer's meats will be featured on the menu during the promotion, and on a special Jackson Family wine dinner on April 12. The wine dinner, which costs HK$2,400 plus 10 per cent, includes French milk-fed lamb from Lozère paired with the winery's Highland Estates Hawkeye Cabernet Sauvignon, Alexander Valley 2005; and paleron of Limousine beef with the Freemark Abbey Cabernet Sauvignon, Napa Valley 2009. Bookings: 2820 8590
The at the Grand Hyatt in Wan Chai will have a dinner on April 5 featuring Far Niente wines. The five-course dinner is HK$1,588 plus 10 per cent and includes New York strip loin with Nickel & Nickel Sullenger Vineyard Cabernet Sauvignon Napa Valley 2006; and the cheese course with Far Niente Estate Bottled Cabernet Sauvignon Napa Valley 2011. Bookings: 2584 7722
are celebrating their 40th anniversary with old-fashioned dim sum dishes until the end of the month. On the menu are dishes of peony-shaped pastry stuffed with lotus seed purée (top); and steamed pumpkin rice flour rolls with baby pigeon and XO chilli sauce. Bookings: 2409 4822 (Causeway Bay); 2524 2012 (Central) and 2376 2882 (Tsim Sha Tsui)