The way to our hearts is through our stomachs, and these following menus have already captured our hearts. Who said money can’t buy you happiness?

1. Dom Pérignon P2 2000 x Caviar

There’s nothing quite as indulgent as pairing caviar with champagne – especially if that champagne so happens to be a Dom Pérignon P2 2000. The P2 takes 17 years to produce and requires a much longer ageing process than what a vintage wine would take. The P2 2000 is creamy yet bold and with a depth that would be hard to find in any other champagne.

Dom Pérignon is partnering with three restaurants in Hong Kong to present this extravagant pairing: Haku, Kashiwaya and ON Dining. Each chef will bring to life the unique character of the P2 2000 and match it with the salty flavours of caviar. The dishes are incorporated into the tasting menu.

Dates: until end of November
Prices: HK$3,980 for 8-course menu at Haku, HK$3,680 for 11-course menu at Kashiwaya, HK$3,800 for caviar cake and bottle of Dom Perignon at ON Dining

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2. Guest chef Nicola Dinato at Cucina

Cucina welcomes Michelin-starred Nicola Dinato as guest chef for five days only. This is Dinato’s first time in Hong Kong, and he will present tastes straight from Italy’s northern Veneto region.

Highlights of the five-course tasting dinner include mashed slated cod fish with potato gratin, oregano and anchovy – a traditional recipe from Veneto. Dinner is set to end on a high note, with a deconstructed tiramisu where each ingredient is presented separately.

Dates: until November 4
Price: HK$888 per person with an additional HK$550 for wine pairing

Address: 6/F, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui

3. Reopening: Peking Garden at Star House

The establishment reopens after three months of renovations with new dishes inspired by Beijing’s imperial cuisine. Highlighted dishes exclusive to the Star House location include braised vegetable with ham, carrot and mushroom presented in a fan shape, and sautéed prawn with scallop and sea whelk in chilli sauced served on a carved dragon. The restaurant also offers modernised versions of time-honoured dishes like the Beggar’s Chicken, which will come with a hammer for guests to use to break into the dish.

Opens: early November
Address: 3/F, Star House, 3 Salisbury Road Tsim Sha Tsui

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4. Guest chef Alfio Ghezzi at Tosca

Two Michelin-starred chef Alfio Ghezzi will be paying a quick trip to The Ritz-Carlton’s Tosca restaurant early this month for a four-hands collaboration that will celebrate the best of Italian cuisine. Both lunch and dinner menus are available.

Diners can look forward to dishes such as Ghezzi’s signature starter Salmerino Alpino, made with steamed Arctic char and served with hollandaise sauce and purple cabbage powder. Or try the UOVO 64, a dish featuring roasted pork belly with a runny organic egg and Alba truffle.

And since it’s officially truffle seasons, guests can also elevate their dishes with freshly shaved white Alba truffle.

Dates: November 5 and 6
Price: HK$698 for four-course lunch, HK$1,480 for four-course dinner, HK$1,880 for six-course dinner with wine pairing, HK$480 per four grams of white Alba truffle

Address: 102/F, The Ritz-Carlton, Kowloon
 

5. Luca Fantin and Richard Ekkebus Four-Hands Dinner

Amber’s Four Hands Dinner series continues this month with guest chef Luca Fantin of IL Ristorante in Tokyo. Fantin and Richard Ekkebus will collaborate for two nights only to create a dinner featuring top-quality Japanese ingredients made with Italian and French savoir faire.

Highlights of the dinner include savoury passion fruit macaron with oyster, Greek yoghurt and wakame dust. Another is cold spaghetti monograno felicetti with sea urchin.

Dates: November 5 and 6
Price: HK$2,688 per person, an additional HK$1,588 for 8-glass wine pairing tasting menu

Address: 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road, Central

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6. Hadong Hanwoo at THE STEAK HOUSE winebar + grill

Hanwoo, Korean beef, is coming to town this month to InterContinental’s THE STEAK HOUSE winebar + grill. Hadong Hanwoo refers to a specific breed of Korean cows raised in the Hadong area in southern part of Korea. The cows are fed a patented probiotic diet made with pine needles, for enhanced flavour and texture. The menu will run for two months and offers two types of cuts: sirloin and rib-eye.

An appetiser and a variety of side dishes incorporating Korean ingredients are also offered. For dessert, try the Korean tangerine cheesecake paired with ginseng ice cream.

Dates: November 8 until December 30
Price: HK$1,580 per cut

Address: Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

7. International Chef Showcase by Michelin Guide Hong Kong Macau Dining Series

The International Chef Showcase series continues with a four-hands collaboration by Fabrice Vulin from two Michelin-starred The Tasting Room in Macau and Roberto Cerea from three Michelin-starred Da Vittorio in Bergamo, Italy. The two chefs will present a 9-course dinner tasting menu for guests in The Tasting Room for two nights only.

Highlights of the dinner include poached Brittany lobster with watermelon and yuzu vinaigrette from The Tasting Room, and confit cod fish with tripe ragu and smoked potato foam from Da Vittorio.

Dates: November 9 and 10
Price: 1,888 patacas per person, an additional 800 patacas for wine pairing

Address: 3/F, NÜWA, City of Dreams, Macau

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8. Tenku RyuGin 10-course Kaiseki dinner

Perched high on the 101st floor of the ICC, Tenku RyuGin serves dishes fit to match its spectacular views. The Hong Kong location is the first overseas branch of the Tokyo-based Nihnoryori RyuGin restaurant. This month, Tenku RyuGin celebrates its seventh birthday by bringing in founder and chef Seiji Yamamoto and his Tokyo team for a 10-course kaiseki dinner. The menu is limited to just 120 guests served across three days.

Dates: November 16 to 18
Price: HK$4,980 per person

Address: 101/F, ICC, 1 Austin Road West, Kowloon

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