Sensations at the StarWorld Macau has Hunan cuisine on the menu until the end of the month. Guests can taste dishes of stir-fried salted vegetables with shredded chicken and pork tripe (above); wok-fried beef fillet with chilli; and stir-fried dried meat with lettuce stems and chilli. Bookings: +853 8290 8618
Hoi King Heen at the InterContinental Grand Stanford hotel in Tsim Sha Tsui is featuring seasonal mushroom dishes that are available until the end of the month. The selection includes pan-fried shrimp balls with morels, steamed matsutake mushrooms with bean curd and pan-fried grouper fillets with black truffles (below). Bookings: 2731 2883
Bruce Cakebread of Cakebread Cellars in the Napa Valley, California, will host a dinner on April 24 at Celestial Court at the Sheraton hotel in Tsim Sha Tsui. The six-course dinner has pairings of baked Australian mud crab and cheese with Cakebread Chardonnay 2012; pan-fried M6 Australian wagyu beef cubes with goose liver and aged mandarin peel with Cakebread Anderson Pinot Noir 2011; and braised boneless Hainan duck leg stuffed with pearl barley, lotus seeds, Yunnan ham, conpoy, black mushrooms and salted egg yolk with Cakebread Benchland Cabernet Sauvignon 2008 in magnum. Dinner is HK$1,688 plus 10 per cent. Bookings: 2732 6991
Benoit Stehly, owner of Domaine Georges Lignier, and Agnes Dewe de Launay, owner of Domaine du Meix-Foulot, will host a dinner on April 25 at Yu Lei at the Harbourfront Landmark in Hung Hom. The menu includes crisp chicken with garlic and barbecue pork with honey paired with Domaine de Meix-Foulot Mercurey 1er Cru Clos du Chateau de Montaigu 2008 and Mercurey 1er Cru Les Veleys 2010; and wok-fried wagyu served with the 2007 and 2001 Domaine Georges Lignier et Fils Bonnes Mares Grand Cru. Dinner is HK$1,080 plus 10 per cent. Bookings: 3746 2788
