Gaddi’s duck leg confit with truffle salad.
Source:
https://scmp.com/lifestyle/food-drink/article/2065005/hong-kong-menu-specials-pressed-duck-japanese-hotpots-okinawan Food & Drink
Hong Kong menu specials: pressed duck, Japanese hotpots, Okinawan delicacies and crab
Gaddi’s revives a French classic, Fujiyama serves warming hotpots, Nobu goes Okinawan and Cafe Aficionado celebrates crab in its buffets
Gaddi’s pressed Challans duck breast.
Gaddi’s restaurant at The Peninsula hotel in Tsim Sha Tsui is featuring the classic French dish of canard à la presse, or pressed duck. Chef Xavier Boyer’s modern interpretation of the dish sees a Challans duck presented in three courses: the breast simmered in pressed blood sauce and served with linguini and French black truffles; duck leg confit with truffle salad; then duck broth with seasonal vegetables. The three-course set, which is available until March 31 (except for Valentine’s Day) is HK$2,680 plus 10 per cent for two persons, and needs to be ordered at least one week in advance. Bookings: 2696 6763
Fujiyama Mama restaurant on The Peak is featuring warming Japanese hotpots. The selection includes king crab and crab miso hotpot with seasonal vegetables and mushrooms; Japanese pork and dumpling with kimchi broth hotpot; sea bream and fresh soy milk hotpot; and chicken meatball and tomato hotpot. Bookings: 2870 0800
Nobu’s uni sashimi with kuro noodles, akajin and kuruma ebi sashimi with dried miso and shikuwasa dressing.
Nobu at the InterContinental in Tsim Sha Tsui is serving Okinawan ingredients in a promotion until the end of February. The dishes are available on set lunch menus (HK$368 to HK$448 plus 10 per cent), six-course lunch omakase (HK$658 plus 10 per cent) and eight-course dinner omakase (HK$1,488 plus 10 per cent). ![Nobu’s Okinawan salad with bitter gourd and sea grapes. [27JANUARY2017 TABLE TALK]](https://www.scmp.com/sites/default/files/styles/486w/public/images/methode/2017/01/24/d2df3416-e206-11e6-8801-9f557f980a64_486x.JPG?itok=I-prQAw2)
They include uni sashimi with kuro noodles, akajin and kuruma ebi sashimi with dried miso and shikuwasa dressing; and Okinawan salad with bitter gourd and sea grapes. Bookings: 2313 2323
Nobu’s Okinawan salad with bitter gourd and sea grapes. [27JANUARY2017 TABLE TALK]
Cafe Aficionado’s Thai yellow curry crab.
Cafe Aficionado at the Regal Airport Hotel is serving crab dishes on the lunch and dinner buffets until the end of February. The buffet includes dishes such as Thai yellow curry crab; Alaskan king crab; crab meat with avocado and champagne jelly; and wok-fried Singapore black pepper crab. The lunch buffet is HK$268 plus 10 per cent (HK$208 for children and seniors) Monday to Friday and HK$288 (HK$208 for children and seniors) Saturday, Sunday and on public holidays. The dinner buffet is HK$448 plus 10 per cent (HK$288 for children and seniors) Monday to Friday and HK$478 (HK$298 for children and seniors) Saturday, Sunday and public holidays. Bookings: 2286 6238