Grissini's White Truffles

Grissini is introducing an Alba white truffle promotion from October 27 until the end of November.

Chef Marco Torre has designed two special set dinners of four courses and six courses, featuring two grams of white truffle in each dish. Guests who prefer to explore further may order from the White Truffle a-la-carte menu, with white truffle freshly grated when the dishes are served. 

Menu highlights include Four-month Aged Vicoforte Fondue with Italian Egg Yolk; Traditional Piedmont Meat Ravioli with Fresh Occelli Butter and Meat Jus; Chestnut Soup with Lobster and Rosemary; Italian Scrambled Eggs; and Roasted Monkfish with Sweet Bacon and Ratte Potatoes.

Oriol Balaguer @ MO

Former El Bulli pastry chef, Oriol Balaguer will be at the Mandarin Oriental from 3-8 November. During Balaguer’s week-long visit, three of his innovative cakes and six variations of his chocolates will be available for guests to take home from The Mandarin Cake Shop.

Diners at The Mandarin Grill + Bar also will be able to order one of his spectacular desserts to conclude their meal.

In addition, Balaguer will host an exclusive hour-long dessert cooking class on 8 November. This will be followed by a set lunch in the Krug Room with the desserts personally prepared by Balaguer. The class is priced at $1,888. Places can be booked by contacting Mandarin Oriental, Hong Kong on 2825 4004.

Guest Chefs @ Kaetsu

Kaetsu (Grand Hyatt) is hosting guest chef Hirokazu Nakazato, and huest chef Hideyuki Kano, from Tokyo’s Roppongi Hills Club until 1 November.

Chef Nakazato from ‘the sushi bar’ has devoted his life to culinary art since he was 16 years old, and is now recognised for his ability to keep up with the rapidly changing food trends while maintaining traditional tastes of Japanese cuisine. He is a master in preparing Edomae Sushi – Tokyo-styled sushi originated during the Edo time in 1800’s, characterised by the use of freshly-caught fish prepared in a manner that brings out the best tastes.

Chef Kano of ‘hyakumi-an’

the distinguished Japanese restaurant at Roppongi Hills Club, has had a deep passion for food and art since early childhood.  His dishes feature the finest seasonal ingredients with state-of-the-art presentation. 

Reservations can be made on 2584 7088.

Alba Truffles @ Amber

Continuing on last year's success the Landmark Mandarin Oriental has again teamed up with Pebeyre, the French company founded in 1897 that specialises exclusively in the truffle trade. The partnership will bring white truffles to diners at Amber from 1 November until 23 December.

Chef Richard Ekkbus has created a special Alba white truffle menu to bring out the best in these prized delicacy. Sample such dishes as Marrans Egg with Jerusalem Artichoke Custard, Scallop with Cauliflower and Almond Risotto, and Prime Beef Tenderloin Poached with Bone Marrow – all served with shaved white alba truffle. Diners may also pair menu items with fine wines from the renowned Italian wine houses of Ceretto, Antinori and Gaja.

The six-course menu is priced at $1,188 per person or $2,888 with matching wines. Reservations can be made by calling 2132 0066.

Nadaman's Seafood Treasures

Head chef, Takaya Ishizuka, of Nadaman is currently bringing in seafood galore fresh from the renowned fishing port of Fukushima Prefecture in Japan.

Some of the seafood treasures include Wild Hirasme Flounder, Karei Flat Fish, Tsubugai Shell Fish, Sea Bream, Abalone, Kinki Rock Fish, Asari Shell, Tai Sea Anago Eel and Anko Anglerfish. Guests can enjoy the succulent array of seafood dishes prepared in various styles, such as sashimi, simmered, charcoal grilled or deep-fried. The selection is available until 15 November; for reservations call 2733 8751.

Blumenthal Researches Sherry Pairings

According to an article on the website Big Hospitality, long-time Sherry enthusiast Heston Blumenthal is attempting to relaunch Sherry as the perfect tipple to enjoy with food.

Together with a professor at reading University, Blumenthal discovered that dry Sherries hold a group of compounds known as diketopiperazines that accentuate and carry the taste of umami-rich foods, such as shitake mushrooms and Parmesan cheese.

For the full article click here

Spring Moon's Charity Lunch

To commemorate its 80 years, The Peninsula Hong Kong has been extending its hotel celebrations to the community by broadening its philanthropic commitment. With the hotel’s actual birthday, 11 December, fast approaching, The Peninsula introduces a final charity initiative to be held at its Spring Moon Chinese restaurant.

On 9th November 2008, Spring Moon will serve a special multi-course dim sum lunch for just $1,928 (net) for four people. The Peninsula will donate to charity all revenue from each special dim sum lunch menu sold.

Lunch will start off with Spring Moon’s dim sum combination, including Lobster Dumplings, Abalone Siu Mai, Foie Gras Fried Taro Puff, plus Fresh Crabmeat Dumpling in Supreme Soup, Garoupa Fillet Pan-fried with Spring Onion and Soy Sauce, Stewed Beef wrapped around Asparagus in Satay Sauce, and Braised Rice Vermicelli with Shark’s Fin and Bean Sprouts. The menu finishes with Silky Sweetened Almond Cream with Egg White.

The three charities to benefit from this special lunch all provide direct community services in Hong Kong. They are Make-A-Wish®, which grants the wishes of children with life-threatening illnesses; Mary Rose School, which provides schooling for children with mental disabilities; and St. James’ Settlement Funeral Navigation Service, which assists the elderly with funeral preparations.

As places are limited bookings are recommended and can be made on 2315 3160.

Cheese and Chestnuts

From October to December, Lobby Lounge (Renaissance Kowloon Hotel) is presenting a seasonal Chestnut and Cheese Tea Buffet.

Highlights of the menu include Chestnut Cream Brulee; Crispy Rice with Chestnut and Red Bean; Chestnut Custard Cake; Chestnut Pudding; Oreo Cheese Cake and Mixed Fruit Cheese Cake. Plus Chestnut Crispy Roll, Chestnut Gaspacho, Peanut Cheese Tart and Deep-fried Cheese Ball.

The Chestnut and Cheese Tea Buffet is priced at $148 per adult and $98 per child aged between 3 and 11 and is available from 3-5:30pm every Saturday and Sunday.