- Jeremy Lin-fever reaches restaurant and bars, resulting in items such as the "Jeremy Lin-Mint" (chocolate and mint milkshake) and "Lin and Tonics". (Fox News)

- More controversy regarding Tokyo's Tsukiji market's move to a new site (Japan Times)

- The Trinidad Moruga Scorpion, 240 times spicier than jalapeno, is crowned the world's spiciest pepper. (Time)

- The world's first lab-grown meat will be made into a EUR250,000 hamburger. (Sydney Morning Herald)

- Michelin star drives chef Skye Gyngell to resign from her restaurant, Petersham Nurseries. (Telegraph)

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

We've always liked the idea behind Hotel Icon, the chic and modern teaching and research hotel in Tsim Sha Tsui East. Part of Hong Kong Polytechnic University's school of tourism and hotel management, Hotel Icon also launched its Food & Wine Academy in 2011, inviting F&B experts to the hotel to give seminars and classes to its trainee-students. This year, on March 14-16, Hotel Icon has invited renowned French pastry chef Jean-Francois Arnaud to lead a master class on pastry-making to its students. While the class is only open to students, the public can also enjoy chef Arnaud's visit as not only will his creations be on display from March 16-17, but guests can also purchase his limited-edition citrus cupcake with orange ganache at Green, the café in the lobby.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

Henry House in Causeway Bay has long been a dining destination for lovers of Japanese cuisine, thanks to restaurants such as Sushi Hiro, tempura restaurant Tenyoshi and deep-fried pork cutlet specialist, Saboten. Now there is one more reason to visit, thanks to the opening of Kirala Kitchen on the second floor. Serving kaiseki, which is a Japanese multi-course experience using only the most seasonal premium produce, Kirala Kitchen's menu changes every month and currently the restaurant serves two dinner tasting menus of nine courses each, priced at HK$1,200 or HK$1,500. Kaiseki is often a feast for the eyes as much as for the palate, due to the elaborate artistic presentation of each of the dishes. Due to this and also due to the fact that the restaurant only seats 27, two days' advance booking is highly recommended.

2/F Henry House, 42 Yun Ping Rd., Causeway Bay. Tel: +852 2808-0292.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

When Ava opened at the top of the Hotel Panorama in Tsim Sha Tsui late last year, it quickly gained a reputation as serving some of the best modern European cuisine in Tsim Sha Tsui. Sadly, the same cannot be said of its sister restaurant Azure at the Hotel LKF in Central. While Azure is a great destination for drinks thanks to its roof and happening vibe, it has never been seen as a serious food destination.

However, all that is about to change as Rhombus Group has decided to take chef Mike Boyle's best dishes from Ava and move them across the harbour to Azure. Ava is a theatrical venue, often finishing dishes tableside. Customers have long loved the spectacle of chef Boyle coming out with his ice cream cart and creating fresh ice cream with liquid nitrogen in front of guests, especially his signature rose petal and raspberry ice cream. Now that will be just one of the dishes available at Azure. Other signature and beloved dishes that will now be available at both Ava and Azure include:

- duo of beef with Aberdeen Angus beef from Wale's Rhug Estate: pan-roasted rib-eye paired with slow-roasted short rib

- salt marsh lamb loin glazed in brown butter, garlic and thyme

- langoustine poached in light tarragon with herb gnocchi

Ava: 38/F Hotel Panorama by Rhombus, 8A Hart Avenue, Tsim Sha Tsui. Tel: +852 3550-0262.

Azure: 29&30/F Hotel LKF by Rhombus, 33 Wyndham Street, Central. Tel: +852 3518-9330.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

Paul Liebrandt, one of the most watched and venerated chefs in the US with fans including Pierre Gagnaire, Heston Blumental and Ferran Adrià, is bringing with him a culinary team of four from Corton to re-create some of his famous signature dishes for diners in Hong Kong, from March 29 to 31.

Best known for his French cuisine with contemporary techniques and unique visual presentation, chef Liebrandt is already attracting a full house at Mandarin Grill in Central. Dinners are fully booked and only the six-course lunch tasting menu is still available, which includes:

- foie gras rouge with beetroot and hibiscus gelée
- wild turbot with sesame and green mango
- dessert vol au vent with honeycrisp apple and toasted oat crumble

The lunch tasting menu is priced at HK$1,888 per person or with wine pairing at HK$2,388; available on March 29 to 30.

For reservations, please call +852 2825-4004.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!