Poolside BBQ Brunch

The Grill (Grand Hyatt) has introduced a Sunday Brunch during March, that is enjoyed poolside. The BBQ brunch features a choice of breakfast items, salads, barbequed specialties, seafood on ice and desserts. A fresh juice and smoothies station is also available. Available each Sunday from 12 noon to 3pm at a cost of $320 or $390 with free flow selected wines and beers, and $160 for children.  

Eight Sake Experts Dinner - 1 Night Only

The recently revamped JW's California is holding a sake dinner on 6 March with eight sake specialists from Japan in attendance who will introduce the sakes. The sakes are either Junmai Ginjyo or Junmai Daiginjyo. Each sake will be matched with a dish from the six-course menu especially created for the evening. The dinner is priced at only $550 per person.

On the menu is Hamachi and Maguro Sashimi; Pressed Tomato and Basil Terrine with Grilled Nashi Pear and Goat Cheese; Pan-seared Scallops with Wakame, Chilli and Lime dressing; Miso-marinated Black Cod with Shimeji Mushrooms and Asparagus; Char-grilled Lamb Cutlets with Baby Vegetables and Edamame Purée. For dessert Tropical Lychee Consommé with Sake Sorbet. 

Surf and Turf

The Island Shangri-La will offer a Poolside "Surf and Turf" Menu through March and April. Diners can enjoy an appetiser and dessert plus a choice from the surf and turf menu. Examples include Seafood Platter for two persons - lobster, scallop skewers, squid or catch of the day ($980); Prime Beef Fillet, Sirloin or Rib Eye ($540); Wagyu Sirloin or Oakleigh Rib Eye ($780); Bresse Spring Chicken ($550); King Prawns ($550) and Norwegian Salmon Steak ($490). The price includes unlimited sparkling Green Point wine by Chandon, as well as tea or coffee. 

Crab Cuisine

Shang Palace will focus on crab during the month of May with a range of crab dishes and crab varieties such as Australian Crystal crab, fresh local crab, and Hokkaido Abashiri blue king crab leg. 

Examples of preparation include the use of traditional Chinese cooking method on the Australian Crystal crab, which is cooked with three kinds of pepper from South West India. For South-East Asian flavours, with the influence from the local taste of Sarawak, Malaysia, fresh local crab is cooked with red pepper, lemon grass, belacan and dried shrimp to create an aromatic and spicy cuisine. Highly recommended as an appetiser, the chilled Hokkaido Abashiri blue king crab leg dish is prepared by soaking them in Chinese wine Hua Diao. 

Carnivore's Delight

La Brasserie is presenting a lavish beef specialty dinner menu. On the menu is Australian Beef Tenderloin Tartar with Condiment and French Fries; Grilled Australian Wagyu Prime Rib in Grade 4-5 red label with Bearnaise Sauce Sautéed Shallots and Potato Gratia at 1 Kilo; Beef Tenderloin in Puff Pastry with Forest Mushroom Stuffing Red Wine and Black Pepper Corn Sauce with Creamy Potato Gratin; Australian Braised Wagyu Beef Cheek Grade 8 Black Label in Red Wine Sauce with Parsnips and Mashed Potato; Poached Beef Tongue, Shank and Cheek with Vegetables Served with Dijon and Seed Mustard; Pan Seared French Charolais Beef Hanging Tender with Sautéed Shallots Gravy and Home Made French Fries; Pan Seared Rib Eye Steak with Red Wine Sauce, Born Marrow and Creamy Potato Gratin and 500g Grilled Australian Chateaubriand Tenderloin Served with Tarragon Sauce and Sautéed Potato. The menu is available until the end of March. 

W Hotel's Dinner Buffet

KITCHEN, W Hong Kong's modern bistro has introduced a nightly dinner buffet available from 6:30-10pm (Monday till Saturday) for $398 adults and $200 for kids aged 3-12. 

In true W style, KITCHEN's dinner buffet concept stays as far away from tradition as possible. The basic set up of the buffet places emphasis on individual items and offers a wide variety of choice as dishes are smaller in size. The signature ‘Pass Arounds' will commence every 20 minutes with a minimum of six variety's per night to satisfy cravings for both Western and Asian tastes. The menu will change daily but will always maintain certain components (such as fresh seafood) available each night which includes appetizers and cold dishes. A highlight is the Hot Kitchen where the Chef's will interact with guests in live cooking demonstrations. A nightly cooked-to-order main course menu of four items is included in the buffet price and includes dishes such as Pan-fried Red Snapper Fillet with Shimjei Mushroom, Asparagus and Soy Jus, or Mustard-crusted Spring Chicken with Lyonnaise Potatoes. 

Black Truffle Dinner

Gaddi's will play host to La Maison Pébeyre on 12 March to showcase black truffles from Périgord, France and share the art of appreciating this jewel of French cuisine. La Maison Pébeyre is the only French company that specialises exclusively in the truffle trade.  

The gala evening begins with a Champagne cocktail reception at 7:00 pm, followed by a special introduction to the black truffles. At 8:00 pm, a specially created five-course menu paired with four fine wines will be served. On the menu: Jerusalem Artichoke Custard and Cappuccino with Black Truffles; Marinated Goose Liver, Crispy Potatoes and Bacon, Oven-baked Scallop with Black Truffle Cream; Black Truffle-crusted Bresse Pigeon with its Roasted Leg and Pithivier, plus dessert. The dinner is priced at $2,988 per person.  

Chocaholics Chocolate Making Workshop & Dinner

Gilles Marchal, creative director of the famous La Maison du Chocolat will demonstrate the fine art of chocolate making and share some of the secrets of making the world's finest pralines and ganaches. Included in the cost of $2,488 per person are loads of chocolates, refreshments, and a signed copy of Marchal's latest book.  

Amber will be presenting special chocaholic's menus during Marchal's visit from 2-29 March. Every dish on each menu uses chocolate. A six-course menu is available for $1,188 or $2076 with wine pairings, while a eight-course gala dinner (1,488 or $2,376 with wine pairings) will be held on 5 March with Marchal in attendance and signed copies of his cookbook will be available.