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Menu specials: Little Bao’s anniversary and Hong Kong Wine & Dine Festival

Little Bao restaurant in Central is celebrating its third anniversary with some special creations by local chefs for a limited period. Profits go to the Variety Village organisation that helps people with physical disabilities. Matt Abergel’s (of Yardbird) duck hamburg bao (with daikon ponzu, yuzu kosho mayonnaise and napa cabbage) will be sold until October 30, while pastry chef Jason Licker’s milk tea monster (milk tea ice cream with dark chocolate and marshmallow sauce) is available from October 31 to November 6. Information: 2194 0202

Here’s a reminder of the Hong Kong Wine Dine Festival that runs until October 30 on the Central Harbourfront Event Space. Look for information and book tickets on discoverhongkong.com/eng/promotions/winedinefestival

Akrame Benallal of Restaurant Akrame in Wan Chai and Vicky Cheng of VEA in Central are joining hands for a French-Chinese collaboration. The eight-course dinners on November 4 (at VEA) and 5 (at Restaurant Akrame) cost HK$1,500 plus 10 per cent and include crispy sea cucumber with langoustine, autumn black truffle and snap peas; and green turbot with broccoli and pistachios. Bookings: 2711 8639 (VEA) and 2528 5068 (Restaurant Akrame)

The InterContinental in Tsim Sha Tsui has a couple of interesting wine dinners coming up. On November 3, winemaker Christophe Bichot of Maison Albert Bichot in Burgundy will host an eight-course omakase dinner at Nobu. The meal, which costs HK$1,288 plus 10 per cent, with an additional HK$300 for the wine pairing, includes cooked oyster santen mori paired with the Albert Bichot Cremant de Bourgogne Brut Blanc de Blancs “Pure”; and uni and white fish tempura with the Domaine de Pavillon Meursault Premier Cru Les Charmes 2013. Bookings: 2313 2323

On November 4, Bruce Cakebread of Cakebread Cellars in the Napa Valley, California, will host a dinner at the InterContinental’s Steak House Winebar + Grill. The wine dinner is HK$1,888 plus 10 per cent and includes US beef Wellington with thick-cut applewood bacon, paired with the Cakebread Dancing Bear Ranch Cabernet Sauvignon 2008 and Cakebread Benchlands Cabernet Sauvignon 2008. Bookings: 2313 2323