Table talk: award-winning chef Cheong Liew at Above & Beyond
Chefs from the Grand Hyatt Kuala Lumpur will be cooking Malaysian dishes for lunch and dinner buffets at The Café at the Hyatt Regency Sha Tin until October 26. Dishes include chilli prawns with sambal sauce (above); otak otak (mackerel paste with spices in banana leaf); and beef rendang. The lunch buffet is HK$318 plus 10 per cent (HK$159 for children) Monday to Friday and HK$398 (HK$199 for children) Saturday, Sunday and public holidays. The dinner buffet is HK$488 plus 10 per cent (HK$244 for children) Monday to Thursday and HK$548 (HK$274 for children) Friday to Sunday and the eve and day of public holidays. Bookings: 3723 1234
Airport Izakaya at the Regal Airport Hotel at Chek Lap Kok is serving an à la carte selection of autumn dishes including whole saury sashimi (below); grilled saury with rock salt; and tuna with naban sauce. Bookings: 2286 6668
Malaysia-born Cheong Liew, who has the Medal of the Order of Australia for his contribution to the country's restaurant industry, will be guest chef at Above & Beyond at the Hotel Icon until October 12. His dishes are available on a six-course dinner paired with Penfolds wines, and include a starter of kingfish ceviche, squid ink calamari with lemon zest oil, giant octopus aioli and spiced prawn sambal, paired with Penfolds Bin 51 Riesling 2012. The dinner with wine pairing is HK$1,388 plus 10 per cent. Bookings: 3400 1318
Doppio Zero in Sheung Wan will have a crudo and sake night on October 16. Crudo (raw) dishes such as tilefish with tangerine-infused olive oil and crushed almonds, and baby tiger shrimp with preserved lemon, will be followed by pasta, then a main course of hamachi with green olives, capers, local peppers and saffron. Tickets cost HK$588 plus 10 per cent. Bookings: 2851 0682
One Harbour Road at the Grand Hyatt in Wan Chai is featuring seafood dishes until the end of the month. The selection includes steamed fresh crab with ginger in aged fa diu rice wine (below); wok-fried fresh tiger prawns with salted duck egg yolk; and simmered Philippine clams with vermicelli in hot chilli wine sauce. Bookings: 2584 7722