Attention all crab-lovers: One Harbour Road, the Chinese restaurant at the Grand Hyatt will be featuring a seasonal crab menu starting next Monday (6th September). Designed by chef de cuisine Li Shu Tim, the menu aims to bring out different elements of the crab with different cooking techniques. The menu will feature dishes such as steamed red crab with plum sauce, wok-fried green crab with chilli in tomato sauce and baked egg with crab meat, pork and preserved black beans.
It may be back to school for the kids but for adults willing to make the trip over to Macau, Robuchon a Galera at the Lisboa Hotel is hanging onto the last of these sunny days with a summer-inspired menu that uses the best of summer produce such as carrots, tomatoes, crustaceans, grapefruits and morel mushrooms on two special tasting menus. Dishes such as a cabbage panna cotta with tomatoes and king crab marinated in virgin olive oil; sea urchin on spiced carrot fondant; and caviar jelly with cauliflower cream, coral jelly and anise cream will make you wish it were summer all year-round. All the special summer dishes are also available on the a la carte menu.
Saigon at Stanley’s Chef A-Moh has extensive experience in both Thailand and Vietnam and is launching a new menu that highlights noodle dishes from both countries from now until the end of October. The new menu includes scallops with caviar on rice vermicelli (HK$98); Vietnamese rice noodle cakes with barbequed caramel pork (HK$98); soft-shell crab and asparagus with egg noodles (HK$118) and prawns and mushrooms with glass noodles served in a clay pot (HK$138). Running simultaneously is a competition by Chiram Group to win HK$1000 in dining coupons at any of their restaurants simply by telling them which noodle dish won your heart.
Gluttony may be one of the seven deadly sins, but surely there’s nothing wrong with a bit of over-indulgence every now and then? Tokoro at Langham Place in Tsim Sha Tsui seems to agree and suggests that the road to hell is paved not with good intentions, but great Japanese food. The six-course sin-themed menu (priced at HK$666, naturally) starts with an appetizer course of tofu and sweet shrimp; the sashimi course is tuna, salmon and yellowtail; followed by a grilled course of Australian lobster, beef and vegetables. The tempura course has pumpkin and mushrooms, followed by udon with mushrooms, and finally finishes with a green ice cream with strawberries. Every course is paired with its own specially selected sake or plum wine.
Mooncakes are somewhat of an acquired taste and for every mooncake-lover, there is someone who can’t stand the sight of the cakes. We have good news for the latter, as Coco, the patisserie at The Mira has launched a series of chocolate mooncakes in conjunction with Lindt. The four modern flavours include Sour (lime ganache with dried mandarin and lemon cream); Sweet (caramel toffee, hazelnut and Manjari ganache); Bitter (coffee ganache, 99% dark chocolate with coffee bean); and Spicy (raspberry with chili ganache). You can try them by the piece (HK$88) or get them in a box of four (HK$288).
Indulge in the latest sizzling chilli experience with the contemporary décor and comfortable setting at Yunyan Sichuan Restaurant. The 16-year old establishment presents lovely surprises for diners with various “Mini Version of Signature Dishes” Magnets, including Poached Mandarin Fish Slices layered with Crispy Soya Beans and Steamed Minced Pork Dumplings filled with Superior Shrimp Soup, etc. Redeem one of the magnets for HK$38 upon spending a minimum of HK$380. Diners can also receive a complimentary magnet upon spending a minimum of HK$880. Otherwise, purchase the magnets at HK$88 each.
Agnès b is celebrating the beauty of Brittany and its six major cities in its La Maison Sur L’Eau (travel concept) stores this month and in conjunction with the exhibition, all Le Pain Grillé outlets will be serving a special menu featuring the best dishes from Brittany. Different outlets will serve different dishes but expect to see plenty of seafood (crab bisques, seafood platters) and savoury galettes (buckwheat crepe filled with leek and scallop, assorted seafood or smoked pork breast and sausage). Vive la Bretagne!
It’s easy to think of places to brunch on Sundays, but what about somewhere to while away a Saturday afternoon? Zuma’s “Sake Saturdays” is one of the best options and is so popular that it is now a permanent fixture on the restaurant’s schedule. Every Saturday, there will be sakes presented by Dattsai and Born breweries from Fukui and Chef Matt Abergel will prepare a selection of 15 izakaya dishes to complement the sakes being showcased. The sake selection and menu will change weekly and starts at noon every Saturday. “Sake Saturdays” is HK$550 per person, or if you’re just there for the food, is HK$490 per head.
Hugo’s, Hyatt Regency Tsim Sha Tsui’s flagship restaurant, is legendary for its classic Continental dishes, often prepared tableside, savoured in dramatic medieval-themed ambiance. This month, new dishes have enlivened the menu prepared with seasonal summer produce, courtesy of executive sous chef Richard Sawyer.
The new dishes include:
-Maine lobster and green crab salad (HK$345), with thin slices of fresh mango and avocado, seasoned with sea salt, the fresh fruit and vegetables tucked under the seafood.
-Pan-fried fillet of French Turbot (HK$445) arrives at the centre of the plate, circled with a medley of seafood such as brown shrimps, mussels, mantis shrimps, baby squid, crayfish, girolles plus French mushrooms.
-Roasted French spring chicken (HK$345) with thin shreds of fresh black truffles on top, accompanied with young roasted vegetables such as zucchini, asparagus and turnip.
For dessert, must-tries include baked chocolate soufflé (HK$105) with Grand Marnier or chocolate-cognac sauce.
Summer is the best time to savour Yunnan mushrooms. Chefs from Cuisine Cuisine have taken advantage of such seasonal produce by having the luscious wild mushrooms flown in daily from Yunnan and prepared in a variety of dishes at the restaurant. Fine dining connoisseurs can discover a whole spectrum of unique and aromatic mushrooms from the region, including specially selected matsutake, porcini, catathelasma and morel mushrooms.
Highlights include:
- braised whole abalone with fresh termite mushrooms in supreme oyster sauce (HK$228 per person)
- sautéed sliced spotted garoupa with fresh catathelasma (HK$888 for the whole fish)
- sautéed sliced pigeon with fresh sarcodon aspratus (HK$238)
- sautéed prawns with fresh porcini (HK$238)
- sautéed sliced pigeon with fresh sarcodon aspratus (HK$238)
Available at Cuisine Cuisine from now until 31st August.
