Les Amis Opens as CEPAGE
Singapore's award-winning Les Amis restaurant has sorted out its legal problems over the restaurant's name and has opened its first overseas branch in Hong Kong. The new restaurant will be named CEPAGE after the French wine term meaning a "blend of" or "variety of" grapes. CEPAGE aims to bring to Hong Kong the same award-winning "blend" of French fare, a fine wine list and personalised service.

At the helm of the restaurant will be the same team that has assured the success of Les Amis Singapore. Resident chef Thomas Mayr promises light and contemporary dishes, focusing on quality ingredients which complement the local climate and palate.

BLT Arrives in HK
BLT Steak is set to open its first restaurant in Asia this month in Hong Kong. The opening of BLT Steak  (Ocean Terminal) by Dining Concepts, marks the arrival of noted chef Laurent Tourondel to the international dining scene. BLT Steak hails from New York City, opening in 2004, "as a revolutionary modern American steakhouse where Tourondel elevates the classic American steakhouse with his signature style and French training." BLT is short for Bistro Laurent Tourondel.

Aspasia's Black Truffle Menu
Aspasia has launched a black truffle menu that will be available until the end of the month. The set menu is priced at $1,288 per person and features five courses, all of   which are also available a la carte.

Highlights of the set menu include Scallop on Ratte Potato, Leek and Black Truffle; Lobster Agnolotti in Truffle Jus, Asparagus and Black Truffle and Beef Tenderloin Rossini Style, Foie Gras on Toasted Bread, Black Truffle. A la carte dishes include
Egg in Ravioli with Potato Cream, Black Truffle, and Rigatoncini Carbonara Style with Black Truffle.

Vintage Champagne, Caviar & Oysters
Dom Perignon Vintage 2000 is now being served at the Marriott's The Lounge, Q88 Wine Bar and Riedel Room, until 14 February. The champagne can be enjoyed on its own by glass or bottle, or with Oscietra Caviar and Carantec oysters.

Hearty Hot Pot
Yunyan Szechuan Restaurant has introduced six seasonal hot pot dishes. Three of the choices include nourishing ingredients to keep the winter chill at bay: Baby Pigeon Hot Pot with Fresh Ginseng, Pig's Shank Hot Pot with Dry Green Mussels and Wild Mushrooms and Fish Head Hot Pot with Chinese Herbs. Other choices are Spicy Hen with Preserved Vegetables in Homemade Chilli Sauce, Spicy Frog Leg Hot Pot with Preserved Ginger and Garlic, and Spicy Lamb's Brisket Hot Pot. In addition, special homemade noodles in two new flavours have been created for the hot pot series. The Black Sesame Noodles are blended with pan-fried organic black sesame while the Green Chilli Noodles are made with piquant Szechuan green chillies. Guests who order the pigeon hot pot can enjoy one of these noodle selections for free.

Free-Flow Wine Extended
The Press Room has extended is free-flow wine on Monday evenings until the end of February. The wines served are from 2006, the year the restaurant opened. Terms and conditions apply, contact the restaurant for more details.

French Dessert Tea Buffet
Coffee Mill (Gateway Hotel) is hosting a French Desserts Tea Buffet until the end of February. Highlights from the sweet selections include Croquem Bouche, Apple Pastry Band, Blueberry Cheese Cake, Red Wine Jelly, Black-currant Macaroon, Bailey's Cream Brulee, Rum Chocolate Tart, Bandy Chocolate Mousse, Citrus Dacquoise, Mango Napoleon, Marble Butter Cake, Assorted Muffins, Bread and Butter Pudding, and Scones. Plus a chocolate fountain with profiteroles, strawberries, melon and marshmallows.

The buffet is priced at $128 adults and $78 children.

Japanese Hot Pot
In Japan there are many types of hot pot, which are identified by the cooking style and ingredients used,  including Shabu Shabu, Sukiyaki, Sumo Hot Pot, Oden, Hiroshima, Tokyo and Hokkaido. Yagura has introduced a selection of hot pot styles using ingredients such as oyster, salmon, prime beef, chicken, fresh seafood, snapping turtle and M5 Wagyu, served in Hiroshima, Tokyo or Hokkaido-style. Lighter choices are Vegetable Bean Curd Pot or Rice Porridge with Blue Swimmer Crab.  The hot pot choices will be available until the end of winter.