From the controversial film, “American Psycho," much-studied film by restaurateurs: Waiter: Would you like to hear today’s specials? Patrick Bateman: Not if you want to keep your spleen. Ah, the question of service. How much is too much? Must I know your name, fair waiter? It is a fine line between a scripted rundown of today’s specials and actually highlighting a really great dish. My trick was always to serve up tiny portions of the day’s special to every new table, and let me tell you, the “catch of the day” would fly out the door. New things catch my attention. Such as: If you’ve ever chowed down on the superb green papaya salad or curried crab at May’s Sawaddee in the back alleys of Sai Kung, you’re in for a treat. She’s now opened a good-looking restaurant in the heart of Sai Kung (next to McDonald’s at G/F, Sai Kung Garden, 16 Chan Man St., Sai Kung, 2791-6399). And judging by the opening party, the food is better than ever. Fret not, midnight munchers; May’s alleyway stalwart is still going strong. At The Peninsula, a new executive chef and new restaurant manager take the classic Cantonese cuisine of the Spring Moon to a new level with a wine pairing dinner on May 18. Nine wines from the Gustave Lorentz Winery in Alsace in a six-course menu give you what is called a vertical tasting, with two different vintages paired with a particular dish to highlight the difference just a few years can make. Do I really need to tell you the address? $1,788, call 2315-3160. What a mental scene in SoHo last eve before the May 1 vacation – I’ve never seen it so packed, with lineups at nearly every restaurant. Gang, this explains my laborious efforts to include the phone numbers of the places we feature every week – dude, you’ve gotta book these days! I had the second-strangest delivery ever the other day in the form of an “MTR” (no, not the subway, but an Indian company, “the largest selling ready-to-eat brand” specifically), It was a package of ready-to-eat Indian dishes such as dal makhani, dal fry, palak paneer and paneer butter masala. It’s been in business since 1924 and is available at over 50 Park ‘n Shop locations around town. I’ve gotta say the dal fry really surprised me – a bit spicy, very aromatic, and damn if it didn’t hit the spot on a rainy Monday afternoon. Ingredients now has an oyster bar on its ground floor. From May 11, between noon and 10pm, you can get six oysters with a glass of Ruinard blanc de blanc for $250; add $120 for a pasta dish (lunch only). 23 Wing Fung St., Wan Chai, 2544-5133. If you’re after a good lunch deal, Sushi Express just opened on Tong Chong St., Quarry Bay. You can get conveyer-belt sushi from just $9. Grissini introduces two Michelin-star chef Valentino Marcatii, best known for his home-style cooking. He'll be on board for the month of May. Grand Hyatt, 1 Harbour Rd., Wan Chai, 2588-1234. If there is a more perfect place for a family Sunday roast than the cozy old-school living room atmosphere of Jimmy’s Kitchen (Kowloon), I don’t know of it. Lunch or dinner, three courses for $198; $98 for the kids 12 and below. 1/F, Kowloon Centre, 29 Ashley Rd., Tsim Sha Tsui, 2376-0327. OPIA celebrates with a new range of cocktails as well as bar snacks from Oz chef Dane Clouston, who I think is one of the best young chefs in Hong Kong. Anyhoo, award-winning Sydney-based mixologist Mark Ward takes exotic herbs and spices, fresh fruits and unusual combos to the extreme in what must be one of the funkiest-looking bars in the city. Jia Boutique Hotel, 1-5 Irving St., Causeway Bay, 3196-9100.