Nobu at the InterContinental in Tsim Sha Tsui is serving an eight-course caviar menu that’s available for HK$1,588 plus 10 per cent until the end of September. The premium-grade farmed caviar from Italy, Uruguay and China is incorporated into dishes of botan ebi sashimi with caviar cube and taraba-gani (red king crab)tartare with caviar and coriander dressing; steamed ise ebi (spiny lobster), caviar egg sauce, caviar crispy rice and yuzu creme; and berry flute with champagne, blueberries, genmaicha (green tea with roasted brown rice) and dried caviar.
Bookings: 2313 2323
Nadaman at the Kowloon Shangri-La in Tsim Sha Tsui is featuring award-winning Yaegaki sake from Hyogo prefecture on a pairing menu that will be served from September 12 to 18. The menu includes sashimi with the Yaegaki Mu Black Nothingness Junmai Daiginjo; simmered lobster with kamo-nasu eggplant and grated radish sauce with the Yaegaki Mu Purple Nothingness Junmai Daiginjo; and teppanyaki Australian wagyu sirloin steak with seasonal vegetables with the Yaegaki Junmai-shu. The dinner is HK$1,380 plus 10 per cent.
Bookings: 2733 8751
Also at the Kowloon Shangri-La is an Italian wine dinner at Angelini on September 13. The dinner is HK$,3,880 plus 10 per cent and includes a main course of Bresse duck breast with Amarone sauce and porcini, paired with the Bertani Recioto della Valpolicella Classico 1981 and Bertani Amarone della Valpolicella Classico 2001; while the cheese is served with the Ornus dell’Ornellaia Toscana 2010. Bookings: 2733 8750
Lee Westcott of the Typing Room in London will be guest chef at Aberdeen Street Social in Central for a pop-up on September 22. The six-course dinner is HK$800 plus 10 per cent (HK$1,400 with a wine pairing) and includes dishes of hamachi with kohlrabi, fermented tomato and sorrel; and roasted duck breast, confit leg, pickled squash and orange granola. Bookings: 2866 0300
Sabatini restaurant at the Royal Garden hotel in Tsim Sha Tsui has seasonal porcini mushrooms on the menu until the end of September. The à-la-carte selection includes beef tenderloin carpaccio with raw porcini mushroom salad, rocket and aged Asiago cheese; and house-made fettucini with fresh Tuscan sausage, porcini mushrooms and parmesan.
Bookings: 2733 2000