Pierre Gagnaire will be bringing his culinary magic to Pierre for the last time this year from 11-16 October. He will present an eight-course dinner degustation menu priced at $2,088 per person.

Red mullet hure upon a bouillabaisse custard;
Baby fennel with star anis.

Peanut eggplant coulis and thin slices of smoked salmon.
Shellfish potato soup.

Onion petals stuffed with mushroom duxelle and shallots.
Pork belly glazed with poppy seeds.

Soya milk and cauliflower, dry bonito; braised turnips.
Roasted scallops with provolone.

Wild seabass fillet grilled with aromatic butter.
Tiger prawns salpicon.
Bisque cooked with amontillado, squid, sultana and green pepper brunoise.

Avocado mousse; coconut slices, Tarbais beans and mozzarella ice cream.

Pan fried beef fillet; red cabbage veil and jam.
Crispy bread “Perigourdine garnish”.
Madrilene consomme.

Roquefort cheese parfait; saffron and dried fruit marmalade.

Les desserts de Pierre Gagnaire.

Marriott Cafe has introduced a Sai Kung style seafood promotion available until 15 October. The dinner buffet features fresh seafood such as abalone and oysters; sashimi of scallops, octopus, salmon, hokkigai and ark shell are also available.

Signature dishes include Wok-fried Mantis Shrimps with Chilli and Garlic Flakes; Braised Lobster with Supreme Sauce; Steamed Fresh Abalone with Vermicelli and Dried Tangerine Skin; and Wok-fried Sea Garoupa Slices with Celery and Carrot.

The dinner buffet is available from 6-10:30pm nightly. Prices are $458 for adults and $338 for children. To welcome more guests, Marriott Cafe arranges two seating times during Fridays, Saturdays and Sundays. The first seating will be from 6-8pm; the second from 8:30-10:30pm.

The executive chef of Le Soleil has just returned from a trip to Vietnam and has brought back with him the inspiration to rework the menu, introducing some new, authentic dishes, which are now available.

Using a combination of locally sourced ingredients plus spices and herbs from Vietnam, Chef Wong's new menu features familiar dishes such as Hot and Sour Soup with Fresh Shrimp, Sauteed Tiger Prawns in Tamarind Sauce, Stir-fried Long Beans, plus creative choices including Sauteed Sea Snails with Herbs, and Fried Rice with Seafood served in a young coconut.

Sheraton Hong Kong Hotel & Towers has announced that it is one of the first hotels in Asia Pacific to be certified with the ISO22000 Food Safety Management Systems; the accreditation process took only eight months to complete.

ISO22000 is an international standard that defines the requirements of a food safety management system covering all organisations in the food chain, focusing on interactive communication, system management, control of food safety hazards through pre-requisite programmes and HACCP plans, and continual improvement and updating of the food safety management system.

Talented chef Richard Ekkebus has introduced an autumn menu to Amber, featuring dishes that are warming to the being and to the senses.

Standouts for me are the Tasmanian Salmon, a confit of salmon that is still being smoked when it is delivered to the table, served with kyuri cucumber “cannelloni”, cream of hass avocado and almonds and granny smith apple; and New Zealand Langoustine, a stunning dish that tastes as good as it looks, featuring seared langoustine, pork belly, handcrafted gnocchi, baby purple artichokes “barigoule” style.

I also hear the Lamb Neck, confit and glazed and served with white onion and flat parsley puree, bouillon of carrots with white balsamic vinegar is excellent.

Dong Lai Shun (The Royal Garden) has launched its Hairy Crab promotion that will be available until the end of the month.

The options include Steamed Shanghai Superior Hairy Crab, Baked Puff Pastry Crab Shell with Silver Fish, Organic Baby Pumpkin and Aloe with Crab, Hairy Crab Meat and Roe, Poached Crab Claw with Greens, Braised Boneless Fish Head with Crab Roe, Sauteed Hand-made Noodles with Crab Roe, and the Hong Kong Tourism Board’s Best of the Best award-winning dish Wok-fried Crab Meat and Rock Lobster with Salted Egg Yolk on Rice Crackers.

Coffee Mill (Gateway) takes evening diners on a international culinary journey with crab and seafood dishes this October.

Seafood Platter, Sashimi and Sushi, Blue Crab Cora in Hot Pot, Black Pepper Fried Crab, Swimmer Crab with Winter Melon, Crab Quesadilla Mexico, Steamed Crab Shell with Sauce, Crabmeat and Seafood Lasagna, Crabmeat Fried Rice or Noodle, Crabmeat Stuffed in Marrow Vegetable, Soft Crab Pancake, Steamed Suitaki and Crab Custards, Crab Chowder, and Crab Vol Au Vent are some of the dishes on offer.

Fans of Dirty Duck Diner should head to the restaurant before the end of the month as tit is closing after five years.