Inagiku at the Four Seasons in Central has appointed chef Takashi Okabe as its new sushi chef, bringing with him more than 20 years of expertise in preparing fine sushi and sashimi. Chef Okabe was the former head sushi chef at Sushi Musashino in Hilton Tokyo. His knowledge of high quality seafood is second to none, as he used to personally source seafood at Tokyo's Tsukiji market in person three times a week when he was the head sushi chef at Tokyo Imperial Hotel. The culinary excellence of chef Okabe's sushi and sashimi is not only evident in the taste and seasoning of the dishes, but also the meticulous cut and precision, thanks to his hand-crafted 36-cm sashimi knife made by a well-known Japanese knife maker. The fresh and beautifully presented sushi from chef Okabe will be available at Inagiku starting from February.

For reservations, please call +852 2805-0600.

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The British brand Jo Malone is famous for its wonderful fragrances, whether it is for the home or the skin. The Red Roses collection, in particular, is popular with its blend of seven different roses, violet and lemon. Inspired by this collection and the general romantic mood of February, Café Gray Deluxe at The Upper House has partnered with the perfumer to create a Red Roses Afternoon Tea. Available from February 1 to 29, the afternoon tea set is priced at HK$185 per person or HK$345 for two. It includes:

- rose and raspberry macarons

- crystallized rose petals and preserves

- lemon and poppyseed pound cake with lemon zest confit

- lemon-lime tartlettes with passionfruit cream

For reservations, please call +852 3968-1106.

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With the expansion of Linguini Fini and the opening of Se sa me, L Place in Central is fast becoming a dining destination. Adding to this is the re-opening of 1968, an Indonesian restaurant formerly known as IR1968 that was located on Leighton Road, Causeway Bay.

1968 takes a more modern approach, both with a more contemporary setting and in its cuisine. Serving Indonesian street food using gourmet ingredients, signature items include on-the-bone beef spare rib; sour and spicy fish fillet; and fried tofu with egg and peanut sauce.

5/F L Place, 139 Queen's Road, Central. Tel: +852 2577-9981.

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Ginza Bairin, the Japanese deep-fried pork chop specialist with outlets in Central (IFC), Tsim Sha Tsui (K11), Causeway Bay (Sogo and Macau Yat Yuen Centre) and Sha Tin (New Town Plaza), is celebrating its second anniversary. Starting today until February 29, Ginza Bairin will be giving away a free deep-fried oyster when guests order any set meal from the main menu (with the exception of set lunch menus).

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If you love American football so much that you're planning to take Monday off just to watch it, then there's probably no better place than at the new bar of Linguini Fini. Located on the ground floor of L Place, The Bar at Linguini Fini will be broadcasting the game live from Indianapolis at 7am. Chef Vinny Lauria will be serving a pigskin-themed menu including pepper and egg sub with 'nduja; porchetta sandwich; parma and parsley crackling; homemade spicy pork sausages and of course, spicy buffalo wings. To wash it all down, there will be jugs of Peroni beer and Bloody Marys available.

G/F, L Place, 139 Queen's Road, Central.

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