Valentine's for Chocolate Lovers

On 14 February (Saturday) Spoon will be hosting a Chocolate Lovers' Demonstration and Lunch from 10am-2pm. Join Spoon's pastry chef Christophe Grilo for a demonstration of his special chocolate raspberry cake using Valrhona chocolate. The class begins with fresh juice, pastries, coffee and tea, followed by the demonstration. Then you'll have a chance to try your hand at dessert making by putting finishing touches on your own Valentine's Chocolate cake which you can take home to enjoy.

This is followed by a three-course lunch featuring Sea Scallops, Seasonal Vegetables, Black Truffle Vinaigrette, followed by your choice of Sea Bass, cooked "Au Plat", Green Shellfish Condiment or Black Angus Tenderloin, Wellington Style, Truffle Essence. For dessert, Vanilla/Raspberry/Lychee Composition.

The day is priced at $1,088 per person or $2,088 for two, inclusive of continental breakfast, the demonstration with recipes, a Spoon apron, the three-course lunch with wine, coffee and tea and the special Valentine's take-away cake. Space is limited, so advance reservations are a must. 

Pot Au Feu Truffle Menu

Following the success of its white and black truffle menus, Amber will complete the truffle trilogy, by presenting a ‘pot au feu', a traditional French winter dish. Inspired by the character Dodin-Bouffant from the classic French novel The Passionate Epicure, chef Ekkebus has researched famous old pot au feu recipes to create his own version with some of the world's finest ingredients: black winter truffle, Iberian pork, chicken from Bresse, A4 Kobe beef, and organic roots from Joel Thibault.

The six-course menu is available throughout February, except Valentine's week and is priced at $1,588 per person.

Tribute Closes

One of the first restaurants to close this year due to financial pressures is Tribute. Owner Frank Sun announced that the restaurant, and its sister restaurant Bricolage have been struggling since October due to the economic downturn combined with high rents. Sun said that he hopes to open a new restaurant in a few months, promising better food and a more interesting location.

In other closing news, Korean restaurant Lee Fa Yuen has closed its Shueng Wan branch. 

Michelin Chef @ H One

Two-star Michelin chef, Juuse Mikkonen, will be guest chef at H One from 18-27 February. No stranger to Hong Kong, Mikkonen was previously executive sous chef at The Landmark Mandarin Oriental and is now executive chef of Chez Dominique in Helsinki, Finland.

His tasting menu includes signature dishes such as Sauteed Scallops with Cauliflower, Calamari and Beurre Noisette; Slowly Braised Neck of Lamb with Piquillo Peppers and Smoked Aubergine; and Raspberry Souffle with Chocolate Sorbet and Bourbon Vanilla Anglaise. 

Pyrenees Lamb Dinner

During February, French restaurant La Brasserie will be serving a selection of dishes featuring Pyrenees Baby Lamb at dinner.

Highlights from the menu include Lamb Navarin with Artichoke, Potato and Vegetable in Tomato Gravy; Six-Hours Braised Shoulder with Garlic and Potato in Thyme Broth; Lamb Shoulder Kebab on Rosemary Steam with Ratatouille and Sage Sauce; Pan Seared Lamb Liver Cook in Garlic Butter and Espelette Chili, Polenta with Parmesan Cheese and Mushroom Cream Shooter; and Lamb Cassoulet with Toulouse Sausage, Smoked Bacon and White Bean Stew.

Free Aperitif Snack of the Day

The Sky Lounge (Sheraton) is offering a selection of free aperitif snacks. From 5-8pm, each first alcoholic drink order will come with one complimentary Snack of the Day, per person. Choices include (on a rotation basis) Smoked Salmon with Egg Salad, Parma Ham and Melon, Boursin Garlic Cheese with Cherry Tomato or Salami with Cocktail Onions, or hot snacks such as Mini Cheese Quiche, Mini Pizza, Crispy Squid Rings, Mini Beef Balls in Tomato Sauce, Prawn Spring Roll, or Homemade Samosa. Extra snacks are only $30 each.

Miyazaki Black Pork Promo

Panorama (Renaissance Kowloon Hotel) is serving Miyazaki black pork dishes until the end of the month. The pork is known for its unique flavour, softness and fatty marbled texture.

On offer is Chilled Miyazaki Pork Salad with Walnuts, Cantaloupe, Jicama and Cumin Vinaigrette; Deep-fried Crispy Miyazaki Pork Cutlet with Tonkatsu Sauce served with Japanese Cabbage Salad; and Miyazaki Pork Tenderloin with Sir-fried Bitter Melon, Mushrooms and Scallions served with Wide Noodles and Spicy Curry Emulsion.

Sevva's Champagne Valentine's

Sevva is offering a six-course "champagne dinner" on the evening of the 14th. The evening begins with a glass of bubbly in the limited edition Veuve Clicquot loveseat, with after dinner entertainment being provided by 8 Track, doctors by day and musicians by night.

The dinner is priced at $2,500 for two. The menu includes Fresh Crab Cake with Arugula & Pomegranate Salad, Demitasse of Tomato Bisque and Spiced Pumpkin Soup with Toasted Garlic Baguette, Grilled King Scallop with Hazelnut Vinaigrette, Tagliatelle with Porcini and Seared Foie Gras drizzled with Truffle Oil, Char-Grilled Young Lamb Chops with Thyme Jus, Spinach Risotto, Baby Carrots and Golden Beetroots or Pan-Fried Fillet of John Dory with Braised Fennel and Artichoke Hearts in Apple Cider Sauce. Dessert is Parfait Amour Blueberry Millie Feuilles with Aromatic Wild Berries.

In addition, all couples who visit Sevva of 14 February, whether for drinks and snacks, or a romantic dinner will get a complimentary Polaroid photograph taken of them on the outdoor terrace.