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Hong Kong menu specials: sake tastings, Michelin-starred chefs Pierre Gagnaire and Julien Royer man the stoves at top hotels

From December 3-9, Pierre Gagnaire will be at the Mandarin Oriental in Central to introduce his new winter tasting menu at the two-Michelin-star Pierre restaurant. The new dishes are available on four-course (HK$1,398 plus 10 per cent) and six-course (HK$1,998 plus 10 per cent) menus, and include a cocktail of scallops with infusion of smoked Jerusalem artichoke; fillet of sole meuniere with young spinach shoots and txistorra in champagne sauce; and veal piccata with lemon, squash veloute and Alba white truffle. Bookings: 2825 4001

Julien Royer of the two-Michelin-star Odettein Singapore will be guest chef at Petrus at the Island Shangri-La, where he will be cooking with Petrus chef Ricardo Chaneton. The dishes are available for an eight-course dinner that costs HK$2,280 plus 10 per cent. Chef Royer’s dishes include Hokkaido uni with scallop tartare and Oscietra caviar; and crispy-skinned kinki with charred pork belly and miso caramel; while Chaneton will be cooking dishes of salicornia tempura with ponzu sauce, razor clams, mandarin and butternut pumpkin; and abalone with veal tendon and sticky yuzu sauce. Bookings: 2820 8590

Sake Bar Ginn in Lan Kwai Fong is celebrating its fifth anniversary with a sake tasting event on December 10. For HK$500 guests can enjoy a buffet dinner while tasting more than 10 sake varieties, including Hiwada Junmai Daiginjo; Haneya Junmai Daiginjo Nama; Wataribune Junmai Ginjo; and Shigemasu Tokubetsu Honjozo. Bookings: ayuchi@sakebarginn.com

Chef Nobu Matsuhisa will be in Hong Kong on December 14 and 15 to celebrate the 10th anniversary of his eponymous restaurant at the InterContinental in Tsim Sha Tsui. On December 14, the chef will host a cocktail reception and anniversary sake ceremony, followed by an eight-course omakase menu (HK$1,638 plus 10 per cent, with an additional HK$350 for a sake pairing). On December 15, the omakase menu is HK$1,488 plus 10 per cent (plus HK$350 for the sake pairing). The omakase menus include a first course of uni and botan ebi tartare with caviar, hamachi sashimi with jalapeno, and kue sashimi with shiso salsa; steamed kinki with moro miso; and dessert of “sweet as bliss” – yuba with goma and mochi. Bookings: 2313 2323