Over a dozen restaurants are taking part in the A Tavola, the regional Italian food festival organised by the Italian Chamber of Commerce from now until June 30. Domani has been selected to represent the Marche region, especially taking cooking traditions from the seaside town of Senigallia on the east of the Adriatic coast. The four-course menu fashioned by chef Michele Bernacchia includes: - Marche-style cold cuts - homemade gnocchi with red duck ragout. - dried cod with cherry tomatoes, potatoes, capers and onions - a typical Marche desert of olive oil bread, marche pecorino and mascarpone cheese, plus turnip ice cream.
The meal, priced at HK$448 per person, is available for lunch and dinner.
If your father’s a steak man through and through, take him to Morton’s steakhouse at the Sheraton hotel. The restaurant’s prix-fix Father’s Day menu is a three-course affair starting from a salad starter of either Caesar salad with classic dressing or Morton’s signature salad of centre-cut iceberg.
Mains, of course, revolve around steaks. Options include single cut filet mignon with béarnaise sauce, New York strip steak, and the Cajun rib eye. With an additional HK$50, you can upgrade the steak to double cut filet mignon or the signature cut New York strip steak. If in a seafood mood, there’s also the broiled salmon fillet option served with the chef’s beurre blanc sauce. Vegetable or potato sides are also included in the main course.
End the meal with dessert of either carrot cake or Morton’s legendary hot chocolate cake. The Fathers Day menu is HK$688 per person.
Thai Chef Siriluck Lekkwan will be preapring to prepare authentic home-style Thai delicacies at the daily lunch (HK$288) and dinner (HK$398) buffets at the Cafe at Hyatt Regency Hong Kong, Sha Tin. Chef Siriluck, with over 18 years culinary experience, apprenticed under her grandmother who was a chef for Thailand’s Royal Family.
The dishes that chef Siriluck will prepare represent the prefect combination of classical training, authentic seasonings and fresh produce such as:
Available from now until the end of June, the two-course South African Lobster Feast (HK$268) gives lobster lovers options to enjoy the lobster in their favourite ways. The lobster head and claw will be served as an appetiser in congee or deep-fried with chilli and spicy salt. For the main course, there are 8 enticing ways to have the lobster tail prepared:
braised with butter and superior soup
braised with cheese
baked in black bean sauce
baked in Szechuan style chili sauce
steamed in garlic sauce
steamed in Chinese wine with egg white
deep-fried with spicy salt
“South African lobsters are cold-water lobsters, which are said to be better than warm-water lobsters.” Chan explains. “South African lobster tails are one of the premier lobster tail species served around the world. They are in high demand due to the sweet, succulent meat contained in the brilliant red coloured shell.”
The chef arrives in Hong Kong after cooking a dinner for the President of Catalonia, brining his contemporary Spanish cuisine to The Parlour at the Hullett House.
While in Hong Kong, Chef Jordi will be cooking up a limited selection of his signature dishes at The Parlour, Hullett House from June 4th.
Claverol, based in Beijing’s Agua restaurant (also part of the Aqua group), is famous for bringing a menu heavily accented on the more refined tastes of Northern Spain, lighter in texture and taste.
Some of his signature dishes that will be available in Hong Kong include:
Slow-cooked veal cheek with plums in red wine and apple
Featuring prime Australian Wagyu beef tenderloin, the freshest seafood and light vegetarian options, Busy Suzie’s new robatayaki lunch set menus (HK$98-$250) offer diners superior dishes at enticing prices and perfect for quick office lunches, business lunches or even a long and relaxing lunch with friends.
The premium selection includes:
sushi with soba
pork cutlet donburi
eel "Kabayaki"
beef or chicken teriyaki
vegetarian tempura set
seafood robatayaki featuring 3 kinds of seafood
deluxe sushi and sashimi set featuring assorted sushi with three kinds of sashimi, somen noodles.
All set lunches are served with grilled vegetables, salad, sakizuke, pickles, Japanese egg custard, rice, miso soup and fruit.
Roka at Pacific Place has freshened up its menu with a battery of creative dishes by executive chef Patrick Zepho.
At Roka’s grill, meat lovers will be delighted to hear about the massive hunks of grain-fed beef from Australia surfacing the menu. There’s the stunningly Tomahawk steak at a whopping 20oz with the meat arriving with a hunk of bone (HK$465). If that’s not enough for you, order the 35oz Australian porterhouse (HK$1,225), best shared among two or three people.
At the raw menu, latest arrivals include:
prime tuna maki roll topped with caviar, sesame and wasabi (HK$195)
managatsuo no takaki, which translates to butterfish tataki, white asparagus and yuzu dressing (HK$105)
There are also new starters, such as:
foie gras marinated with plum wine and prepared with seaweed bread (HK$145)
whole king crab leg with ponzu miso (HK$295)
Wash it down with Roka’s new sake tasting set (HK$475), with three chilled sake arriving in a wooden box to be shared among two or three people. Bottles include a medium-bodied Shirayuki Honjozoi, or a sparkling sake Hitotoki Rose, a well-known favourite amongst the ladies.
Café Marco at the Marco Polo hotel in Tsim Sha Tsui is presenting seafood paella at the restaurant’s dinner buffet. Prepared in a massive dish on show at the all-you-can-eat spread, expect all sorts of seafood tucked into Spain’s nationally beloved dish, from fish to mussels, lobsters, scallops, squid, shrimps and more. There’s generous sprinkling of seasonings and, of course, saffron-spiked white rice soaking up all the seafood flavours.
The paella will be served alongside other international favourites at the dinner buffet, from chilled seafood to sushi, sashimi, a salad bar and a counter full of cheese and ham. This dinner buffet is only available from 6:30 pm to 11:00 pm at HK$358 per adult, or HK$208 per senior citizen or child. On Friday, Saturday or public holidays, the prices go up at HK$388 per adult or HK$228 per senior citizen or child.
Chiu Chow cooking takes centre stage at Cuisine Cuisine as the chefs prepare regional favourites adapted with a few contemporary tweaks. Crabs are synonymous with Chiu Chow food; here the chef’s have prepared a meaty fresh red crab that’s been steamed and served with four different types of vinegar accompaniments, from shallot vinegar to balsamic as well as Jinjiang variety. This dish is priced by the seafood’s weight at HK$38 per tael.
Other creative Chiu Chow plates include sautéed prawns prepared with the region’s premium Puning soya bean sauce (HK$188), or steamed bird’s nest with fresh crab meat wrapped in egg white (HK$180 per person). Also try the pan-fried Angus beef with satay sauce (HK$188).
For HK$238 per person, the special Father’s Day lunch menu starts off with a choice of forrest mushroom soup served with porcini dust and a splash of fresh cream or a salad pescatora, a marinated assortment of seafood served with green salad, extra virgin olive oil and fresh parsley. Mains include either the char-grilled sirloin steak served with steamed vegetables and potato gratin in a red wine sauce or the Father’s Catch, fresh cod cooked in a paperbark and served with cherry tomatoes, wild mushrooms, baby fennel.
Dinner, which is priced at HK$328 per person, promises to be an extra special indulgence with a choice of three freshly shucked Coffin Bay Oysters served with a variety of delicious dipping sauces or a Rocksalt Salad of salt cured salmon served with beetroot, cucumber and crumbed quail eggs to start. This is followed by either the fettuccine pirata, king prawn fettuccine pasta served in a creamy vodka sauce, the char-grilled lamb chops served with steamed vegetables and potato gratin in a red wine sauce or the Father’s Catch.
There’s also a treat for dad: he and three of his friends get a free round of drinks on his next visit.
