- Ferran Adria is sued by the family of former business partner for undervaluing stocks. (Guardian)

- Guess which city in the world has the most expensive club sandwich? (New York Daily News)

- Looking back at the man who invented the restaurant review. (New York Times)

- What your cutlery is made of can affect your food. (Financial Times)

- Foie gras once again causing an uproar in California. (Eatocracy)

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AMMO, which stands for Asia, Modern, Museum and Original, is a brand-new restaurant which opened last night at the new Asia Society Hong Kong Centre in Admiralty last night. The site is a former explosives magazine compound used by the British army, the new restaurant is opened by Tony Cheng and chef Roland Schuller of The Drawing Room.

Similarly, the menu is another example of the cross-pollinations of east and west cultures, with dishes such as angel hair with sea urchin, cuttlefish cappuccino, langoustine in Vietnamese rice and gnocchi with braised Angus oxtail, Sorrento lemon zest and cocoa powder.

The menu is served all day from 11.30am until 9pm, and three-course set lunches are offered, as well as a tapas menu during cocktail hour.

9 Justice Drive, Admiralty. Tel: +852 2537-9888.

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For those that remember it, there used to be a restaurant on St. Francis Street in Wan Chai called Spuntini, which in addition to having an excellent wine selection, also featured food cooked from a tin, which had been previously made by renowned Italian chef Moreno Cedroni.

Spuntini is no longer there of course, but it seems that El Grande group still has a healthy working relationship with the Italian chef as Domani will now be hosting him from May 15 to 17.

On May 15, there will be a Chef's Table Wine Dinner co-hosted by chef Cedroni and Enrico Giacomelli, owner of the Conti di Buscareto winery in Marche. Limited to 18 guests, the menu is priced at HK1,800 per person.

On May 16, there will be another dinner available, this time priced at HK$1,595. The two evenings' menus are nearly identical, featuring whimsical dishes such as:

- an aperitif made with a mint and coconut "toothpaste" with a sake and mint-based mouthwash

- tortellini with liquid parmesan and beef tartar

- amberjack with leeks, flowers and fried amaranth

- caramelised duck leg in raspberry vinegar with cabbage

The main difference between the May 15 and 16 dinner menus, apart from the prices, is that the dinner on May 16 does not include wine pairings. A set lunch featuring chef Cedroni's dishes will also be available on all three dates.

For reservations, please call +852 2111-1197.

Read more about Domani

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As the official hotel of ArtHK2012, The Mandarin Oriental in Central is pulling out all the stops. We have already given our readers an exclusive preview of the artistic and imaginative menu served up by chef Uwe Opocensky at the Mandarin Grill herel.

But that's not all, from now until May 26, the Clipper Lounge is not only showing the works of Tang Kwok-hin in a show titled "I call you Nancy", inspired by a sister that would have been born 25 years ago if not for his mother's abortion and China's one-child policy. Along with the exhibition, Clipper Lounge will also be serving a special Art Afternoon Tea, with newly created cakes such as an American cheesecake, a lemon mousse cake, a chocolate ganache, and a layered coffee and butter cream cake. This special Art Afternoon Tea set is also served at Café Causette.

For reservations at Clipper Lounge, please call +852 2825-4007.

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Alan Yau's Bettys Kitschen has always been somewhat of a nightmare for editors and sub-editors, as the name requires multiple checks thanks to its unique spelling. We wonder if this has anything to do with the name change as Bettys Kitschen has officially changed its name to St Betty.

In other exciting news, the modern European restaurant in IFC has also recruited a new chef: Shane Osborn, former head chef and co-owner of Pied à Terre in London.

Osborn will bring with him his former sous chef Graham Long, and have exciting plans for the restaurant such as having a greenhouse to grow its own produce. The menu will also take on more of an Asian influence, as Osborn looks forward to exploring our local markets.

Shop 2075, IFC, 8 Finance Street, Central. Tel: +852 2979-2100.

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