Sixties-inspired Swiss, sustainable Canadian seafood and pleasures of pu-er

To celebrate its 50th anniversary, Chesa at the Peninsula Hotel in Tsim Sha Tsui is serving a special four-course meal of dishes inspired by the era the Swiss restaurant opened. The meal is available until the end of October and costs HK680 plus 10 per cent (an additional HK$400 with a wine pairing). It includes beef consommé with sherry and egg custard diamonds; a choice for main course of poached pike-perch fillet with herb sauce, or veal medallions with mushroom sauce; and dessert of schnapps-marinated fresh berries with raspberry yogurt and sherbet. Bookings: 2696 6769   

One Harbour Road at the Grand Hyatt in Wan Chai is serving an eight-course menu of the restaurant’s signature dishes. Available for lunch or dinner at HK$988 plus 10 per cent (add HK$500 for a wine pairing), the meal includes double-boiled Hawaiian pineapple soup with crab, chicken, roast duck and mushrooms; braised fresh crab claw with Chinese yam and quinoa; steamed sustainable Patagonian toothfish fillet with matsutake mushrooms and red dates; and wok-fried iberico pork with green Jiangsu pepper and preserved black beans. Bookings: 2584 7722  

Cuisine Cuisine at The Mira hotel in Tsim Sha Tsui is featuring sustainable seafood from Canada until September 20. The à la carte selection includes salt-baked halibut in lotus leaf with Chinese preserved olive; sautéed sea coral with assorted vegetables in sakura shrimp paste sauce; and poached Canadian mussels with chicken broth and aged mandarin peel. Bookings: 2315 5222   

Kelvin Ng, the tea sommelier at Yan Toh Heen at the InterContinental in Tsim Sha Tsui, is leading an “art of pu-er” tea seminar on September 12. Participants will learn about the different types of pu-er, including a limited reserve extra 53-year-old, and will taste them with the restaurant’s dim sum and moon cakes. The event is HK$888 plus 10 per cent. Bookings: 2313 2323  

To beat the summer heat, the three branches of Tsui Hang Village are serving cooling melon dishes until the end of September. The selection includes winter melon thick soup with crabmeat; and double-boiled supreme soup with abalone in mini papaya. Bookings: 2409 4822 (Causeway Bay), 2524 2012 (Central) and 2376 2882 (Tsim Sha Tsui)