Michelin-starred menu at Tin Lung Heen
To celebrate their recent two-star Michelin rating, chef de cuisine Paul Lau has created a six-course degustation dinner menu at Tin Lung Heen with premium ingredients such as bird's nest, abalone, lobster and Iberian pork.
Celebrate two Michelin stars with the six-course degustation menu at Tin Lung Heen.
Dishes include the sauteed lobster with lily bulb in Hua Diao wine, braised garoupa filet with bird's nest and Jinhua ham and pan-fried French pigeon with marinated apple. The Michelin menu is available in the month of January 2013 and priced at HK$1,688 (plus 10 percent service charge).
Tin Lung Heen, 102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2263 2270, www.ritzcarlton.com
Black winter truffles at Grissini
Enjoy the aromatic taste of fine black truffles at Grissini this January, which come from the north of Italy and grow naturally near the roots of oak trees and hazel bushes.
Black truffles add a rustic aroma to winter dishes.
Highlights of the menu include ravioli with duck and chestnut with hazelnuts and black winter truffle, acquerello risotto with 24-months aged parmigiano reggiano, demi glace and black winter truffle, and beef carpaccio with 'Taggiasca' extra virgin olive oil, Parmigiano Reggiano and black winter truffle.
Grissini, 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai, Hong Kong, +852 2584 7722, hongkong.grand.hyattrestaurants.com
Seasonal mushrooms at Le Salon
Best known for their double-baked cream-filled croissants, Le Salon will be serving a selection of mushroom-based dishes this January. Try the blue foot mushrooms with slow cooked egg and potato foam, light potato soup with morel, creme fraiche and parsley, or the veal fillet wrapped with smoked duck breast and Chanterelle mushrooms.
Warm up with a light potato soup at Le Salon.
The mushroom dishes are available from 7 January to 3 February 2013 at dinner time only.
Le Salon, Shop 1302, 13/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong, www.lesalondining.com
Pufferfish menu at Inakaya
The luxurious 'gem of the ocean', pufferfish, will be served in 10 different courses at Inakaya from 7 January to the end of February, including pufferfish skin in vinegar, pufferfish roe steamed egg and pufferfish hotpot.
Pufferfish is a luxurious delicacy in Japan served during special occasions.
For those who can't decide, take the pufferfish set which includes an appetiser platter, pufferfish steamed egg, pufferfish in vinegar, deep-fried pufferfish, pufferfish hotpot and clam congee to finish for HK$1,980 per person.
Inakaya, Shop A, 101/F, International Commerce Centre, 1 Austin Road West, Kowloon, +852 2972 2666
French Bresse chicken at Hugo's
Dine on the national emblem of France, the Bresse chicken, this January at Hugo's. With their blue feet, white feathers and a bright red cockscomb, Bresse chickens are one of the most highly prized chickens worldwide due to their free-range lifestyle and signature lean meat.
Get a taste of the authentic French Bresse chicken at Hugo's.
Try the Bresse chicken vol-au-vent, where the chicken meat is cooked in a rich cream sauce, Bresse chicken breast stuffed with a slice of black truffle and foie gras sauce, or roasted Bresse chicken for the most authentic taste.
Hugo's, Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui, +852 3721 7733
For more dining news and promotions, see our Hong Kong Wine & Dine section.