Children's Cooking Class

Duke's Deli is offering a Saturday cooking class for kids, while parents can enjoy a three-course meal. Up to eight children will learn how to make mini cupcakes or pizza over a two hour period in the child-friendly kitchen decorated with toys, and each child will receive a complimentary gift from Toys State International Limited after class. Classes are priced at $288, and include the lesson, the dish the child makes plus a drink, the adult set meal and a $20 voucher for the deli.

Dine and Wine Thursdays

Top Deck has introduced "Dine and Wine Thursdays", which includes a set dinner menu of an antipasti buffet, and choice of three main courses, plus free flow bubbles or wine (from a choice of six). Examples of mains available include Oven-roasted French Spring Chicken marinated with tarragon and lemon, herb-roasted potatoes and natural jus; Grilled Black Angus Beef Sirloin with herb-roasted potatoes and black pepper sauce or John Dory with Mornay or Meunière sauce with smashed potatoes and creamed spinach. Dessert fans are not forgotten, with a selection including Top Deck Ice cream Sundae, Port Wine Pear and Vanilla Charlotte or Seasonal Fruit and Berries Platter.

The dinner is good value at only $490 and is served from 7pm to 10:30pm, and free flow stops at 11:00pm.

Hairy Crabs are Back

Ming Court is happy to be among Hong Kong's first restaurants to present the well-loved seasonal indulgence, the hairy crab. Chef Tsang Chiu King has embraced his contemporary style and will be serving yellow oily crab 10 different ways - including stir-fried with pigeon eggs and braised with pomelo peel. 

Recent addition to the Langham Place team, wine guy Zachary Yu will further accentuate the yellow oily crab's distinctive flavours and textures through "creative and unexpected wine matches". Yu says, "I have selected three international wines to match different parts of a yellow oily crab's body. The French Frederic Lornet Arbois Vin Jaune AOC 2000, Jura complements the body section of the crab. Meanwhile I love how the Japanese Hanahato 8nen Kijyoshu Kittkou cuts through the sinfully rich roe inside the crab shell. Finally, the 25 year old Chinese Yue Shan Xian Diao brings out the sweetness of the claws perfectly!"

If your preference lies more traditionally, Ming Court also offers an extensive yellow oily crab à la carte menu with dishes starting at $38. A seven-course set menu is also available at $1,280 per person. This offer is available while stocks last.

Gaddi's Sunday Bubbles Brunch

Gaddi's has introduced Rosé Sundays at Gaddi's, where free-flowing Billecart-Salmon Rosé Champagne is paired with live jazz. Gaddi's Chef, David Goodridge, and his team will present a specially created four-course menu (that changes each month) that is available from 12:00 noon to 3:00 pm.

The current menu includes Marinated goose liver confit with rhubarb and hazelnuts, Roasted lobster raviolo with fennel and armagnac butter, Lightly-smoked Tasmanian salmon poached in olive oil or Bresse Spring chicken prepared two ways with wild mushrooms, and Dessert surprise - an impressive selection of sweet goodies by the new pastry chef, plus coffee or tea and Petits fours. The brunch is priced at $888 per person; a three-course children's menu is available for $388 per child.

Facebook Fans Win

Join as a Facebook fan of any of Eaton Hotel Hong Kong's restaurants pages and get to view secret codes that unlock special dining offers. Each day Eaton will release secret codes that when quoted to restaurant staff will entitle diners to special dining offers. Restaurants include Yat Tung Heen, Yagura, Metro Buffet & Grill, and Main St Café.

Offers include free upgrades on beverages, complimentary freshly baked muffins, a buy-one-get-one-free offer on Chinese wines, Happy Hour snacks at Yagura, a buy-one-get-one-free offer on buffet lunch and dinner or half price on food items at Yagura.

Mira's New Brunches

The Mira has introduced a new brunch at Whisk, and added to its popular buffet at Yamm on a Sunday. 

At Whisk the vibe is "Treat yourself to Champagne Brunch with a twist at Whisk". Sample a wide variety of gourmet dishes at your leisure, enhanced by Nu jazz mixes by the restaurant's resident DJ. Pass- around hot appetisers such as Caviar Aubergine with Parmesan Cheese; Goose Foie Gras Terrine on Toast; and Oyster with Champagne Sabayon; eggs as you like them, and homemade soup are served throughout. Enjoy the restaurant's signature Roast Suckling Pig with Spiced Red Wine; Australian Chilled Lamb Leg with Thyme Jus; or Beef Wellington with Red Wine Sauce, which are featured as roasts of the day. Indulge in a choice of mains including Angel Hair Pasta with Sautéed Sakura Shrimps in Spicy Aromatic Oil; Braised Chicken in Shao Xing Wine; and Grilled Hunter Steak and Fries. The BBQ station in the al fresco lounge garden features Freshwater Tiger Prawns and Ginger Marinated King Prawn Skewers. Round off the Sunday brunch with a selection of desserts. Toast the weekend with all-inclusive free-flowing Louis Roederer champagne, house beers and freshly shaken cocktails, all for $550pp. The brunch is available on Sundays and public holidays from noon to 3pm.

At Yamm alongside an array of delicacies that can be regularly sampled at the breakfast and lunch buffet, Yamm's Sunday Brunch has an increased choice of dishes. Enjoy classical breakfast items such as waffles, pancakes and toast, in addition to eggs as you like them. Savour an abundance of imported live Brittany oysters from France and jet-fresh seafood including mussels, Alaskan king crab legs, lobster, yabbies and clams. In addition, global cheeses, assorted sashimi and sushi, Japanese à la minute teppanyaki, Singaporean satay skewers and the roast carvery available on stations throughout the brunch. Plus a range of desserts such as Bird's Nest Panacotta; Brandied Peach Short Cake with Raspberry Mascarpone and Almonds; Durian Cheese Cake, and Ivory Chocolate with White Truffle Crème Brulee. Free-flowing sparkling wine, juices and soft drinks are inclusive in the $288 cover price. The Yamm Sunday Brunch is available on Sundays and Public Holidays from 11.30am to 2.30pm.

Summer Breeze

OVOlogue has introduced a new summer breeze menu to beat the heat featuring four rejuvenating summer drinks and thirteen chilling dishes. Signature summer drinks include Organic Quinoa Barley Drink, Ginger Mojito; dishes include Stewed cold abalone, Cold beancurd with scallops, and Bitter white melon with dried plums. 

Other summer dishes include Clam in fish broth, Pork terrine served with Zhenjiang vinegar, and Crispy foie gras wontons.   

Wine Australia's HK Office

Wine Australia has recently established a regional office in Hong Kong, while at the same time launching the A+ Australian Wine campaign, which is a new strategy and brand designed to build on the international standing of Australian wine. 

Australian Consul-General, Les Luck, said this initiative gives further support to Hong Kong's ambition to become a regional wine hub and builds on last year's Memorandum of Understanding on Wine-related Business between Australia and Hong Kong. "It's also recognition that Hong Kong is a premium market for Australian wine," said Mr Luck. 

Australian Senior Trade Commissioner, Phil Ingram, said the Australian Trade Commission strongly supports this initiative which will boost the work that they have been doing to develop the Australian wine industry's market share in Hong Kong - Australia is currently the number two supplier. "Australia was the largest exhibitor at Hong Kong's International Wine & Spirit Fair 2009 and is the partner country for the 2010 Fair. Our office has been working closely with Hong Kong importers, distributors and trade to support their promotion and sales of Australian wine and has been promoting wine tourism and education in support of Hong Kong's development as a regional wine hub," he added.