Lindt Excellence chocolate dinner at The Chef's Table, Ritz-Carlton, Hong Kong
Chocoholics mustn't miss a trip to the world's highest Chef's Table at the Ritz-Carlton, Hong Kong in the months of January and February 2013 for an exclusive six-course interactive dining experience with Lindt chocolates.
Four chocolate varieties will be used in the menu, ranging from 70, 85, 90 and 99 percent cocoa, with highlighted dishes being the Atlantic sea scallop carpaccio, carrot and chervil puree with Lindt Excellence 70% Cocoa Dark and oven-roasted autumn venison with carmetlised baby vegetables, cherry brandy and Lindt Excellence 99% Cocoa chocolate jus.
The Chef's Table is available with a minimum spend of HK$14,000 (plus 10 percent) and accommodates up to eight guests.
The Chef's Table, 102/F, The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West
Kowloon, Hong Kong, +852 2263 2100, www.ritzcarlton.com
Coming of age menu at Elite Concepts
Elite Concepts turns 21 this year and we can all celebrate with the group that brought us Nanhai No.1, He Jiang, ye shanghai, Guo Fu Lou and 1/5 nuevo in Hong Kong.
From now until 31 January 2013, enjoy some of the restaurants' signature dishes for just HK$21, including the sauteed minced black pork with lettuce cups at Nanhai No.1 and fried chicken with nuts and chilli at He Jiang.
That's not all -- anyone who dines with Elite Concepts Hong Kong in the same period will be entered into a lucky draw of 21 prizes: first prize is a trip for two to Barcelona courtesy of Swiss International, including a hotel stay at the Mandarin Oriental, Barcelona!
For more information, see www.elite-concepts.com.
Winter dishes at Doppio Zero
Warm up this winter with Doppio Zero's three new dishes made for cold weather, courtesy of chef partner, Jake Addeo.
The Roman oxtail and tomato stew (HK$325) uses meaty oxtails that have been stewed for six hours in porcini, tomatoes, red wine and Worcestershire sauce and is served with homemade crostini.
The salty/sour puntarella with anchovy vinaigrette and testa croutons (HK$95) is a great appetite whetter while the polenta alla spianatora (HK$110) made with tripe and goose liver sausage ragu is topped with a sprinkle of mint, Parmigiano and Pecorino cheese.
Doppio Zero, G/F, The Pemberton, 22 Bonham Strand, Sheung Wan, +852 2851 0682, www.doppiozero.com.hk
All-you-can-eat barbecue dinner at Hooray
Enjoy as much barbecue delights as your stomach can handle with a gorgeous view of Victoria Harbour at Hooray. Available every evening from 6:30pm-9:30pm, there's everything from beef short rib and BBQ spare ribs to miso salmon filets, Japanese scallops, Indian style snapper tikka and oysters in garlic and butter sauce.
The all-you-can-eat BBQ dinner is available from now until the end of February 2013 at HK$298 per adult and HK$208 per child (plus 10 percent service charge).
Hooray Bar & Restaurant, P502, World Trade Centre, 280 Gloucester Road, Causeway Bay, Hong Kong, +852 2895 0885, www.h-viewgroup.hk
Abalone, fish maw and sea cucumber at The Chinese Restaurant
Fill up on luxury seafood such as fish maw, abalone and sea cucumber at The Chinese Restaurant this January and February 2013.
Specialties include the braised fish maw filled with minced pork, dried scallops, black mushrooms and abalone sauce, the stir-fried sea cucumber with wild mushrooms and oyster sauce, and ultra nourishing double-boiled pork shank soup with fresh abalone and Xinjiang red dates.
The Chinese Restaurant, Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui, +852 3721 7788