Dominating the city's skyline at 490 metres, the iconic landmark ICC in West Kowloon has become the new destination for fine-dining with the presence of Inakaya, Dragon Seal and Sky Crystal. New to the luxurious line up is one of Tokyo's most celebrated modern Japanese restaurants, RyuGin, which opened yesterday. The new restaurant perches high on the 101st floor and takes up 3,000 square feet of space with two private rooms. This is RyuGin's first ever outlet outside of Japan.

From Roppongi in Tokyo, RyuGin is renowned for its avant-garde cooking by chef and founder Seiji Yamamoto. The 42-year-old chef has risen to fame with his endless creative and innovative cooking skills. RyuGin in Hong Kong will be run and overseen by chef Yamamoto, with the assistance of his top apprentice chef Hideaki Sato and five veteran chefs from RyuGin at Roppongi. The restaurant will use ingredients that are flown in daily from Japan to ensure the originalities and freshness of the delicacies. Taking one step further, it also carries out the milling process of Japanese premium Koshihikari rice in Hong Kong.

RyuGin specialises in kaiseki and will be serving a 10-course set menu daily. Must-tries include the premium monkfish liver from Hokkaido with special miso sauce; charcoal grilled Alfonsino with roasted rice over the skin; and the minus196-degree candy strawberry served with plus 99-degree strawberry jam. Seasonal menus will also be available throughout the year. The 10-course kaiseki menu is priced at HK$1,980 per head.

101/F, ICC, 1 Austin Road West, West Kowloon; +852 2302-0222.

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Comprising Nordic cuisines from Finland, Iceland, Norway, Denmark and Sweden, FINDS, Hong Kong's only Scandinavian restaurant is celebrating its eighth anniversary this year. From April 1, FINDS will be featuring a celebratory classic menu with items that have been served from the restaurant's opening until now, which best represent the restaurant's culinary history. The classic menu includes five delectable courses with options such as:

- smoked Iceland mackerel mousse
- Jaakko's salad
- salmon in six ways
- slow-braised wagyu beef cheek
- porcini mushroom broth
- veal Wallenberger
- roasted scallop and hazelnut-gratinated scallop
- beetroot risotto with hazelnuts
- dessert taster with milk chocolate mousse and black currant tea, Daim parfait and banana toffee pie

The launch of the classic menu is the first part of the celebratory line up, which will be followed by more exciting events such as cocktail parties and a guest chef from Helsinki later this year.

For reservations, please call +852 2522-9318.

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Last August, the Spanish Tourist Office arranged for Spanish superstar chef Ferran Adria to pay a visit to Hong Kong and those who were lucky enough to attend the conference may remember that during the event, chef Adria’s protégé Paco Roncero, also cooked three 11-course wine pairing dinners at Tosca.

Read more about chef Adria's visit here.

Hong Kong must have sufficiently impressed chef Roncero, because now the chef is opening a restaurant here at the revamped revolving restaurant at Hopewell Centre in Wan Chai. Chef Roncero is the executive chef of Casino de Madrid and Estado Puro, both highly regarded establishments in Spain.

His newest venture, View 62 by Paco Roncero, will bring his avante garde culinary skills to a city sorely lacking in high-end, modern Iberian cuisine. We are extremely looking forward to its opening this May.

62/F, Hopewell Centre, 183 Queen’s Road East, Wan Chai.

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To commemorate the 100th anniversary of the ill-fated maiden voyage of the Titanic, Hullett House, a historical building and hotel complex in Tsim Sha Tsui, is recreating the 10-course dinner menu served in the ship's first class dining saloon. The dinner will take place at the opulent JP Hennessy room in Hullett House's French restaurant St. George, and to authentically recreate Titanic's maiden voyage, everything from the waiters' uniforms down to table settings and fine China bones are replicas of those used on the Titanic.

The lavish 10-course dinner menu will be recreated by chef Philippe Orrico using the original ingredients, but cooked with his own creative contemporary twist. Highlights of the exclusive menu include French oysters with consommé Olga, scallops and poached salmon in mousseline sauce; French chicken with Lyonnaise vegetables and Waldorf pudding with ice cream.

The dinner will be offered starting April 14, which is the same date when the last dinner was ever served to passengers on Titanic in 1912, and last until the end of May. The lucky few that join the invitation-only dinner on April 14 will get to taste the unique champagne Heidsieck Monopole Gout Americain vintage 1907, which was salvaged from the depths of the ocean in 1998, and is worth over US$11,000 per bottle. The first dinner on April 14 which includes the tasting of this rare champagne is priced at HK$15,000 per person and thereafter at HK$3,800 per person.

For reservations, please call +852 3988-0220.

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Boutique hotel East Hong Kong has announced the appointment of British chef Colin Gouldsbury as its new executive chef, overlooking its all-day dining café Feast and the sleek alfresco bar Sugar, as well as all catering service at East. Bringing with him over 14 years of culinary experience, chef Gouldsbury has worked at the Harvey Nichols' Fifth Floor and Bibendum of renowned restaurant group Sir Terence Conran, where he was given extensive training for European and sophisticated international cuisines. Prior to joining East, he was the executive chef at Dot Cod in Central. Chef Gouldsbury's culinary philosophy is to use fresh ingredients in his cooking and let the food speak for itself, which is perfectly in line with Feast's philosophy of "simple things, done well".

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