Hong Kong menu specials: Aomori seafood, French luminary meats, fondue and Alpine delights

The Steak House Winebar + Grill during a InterContinental hotel in Tsim Sha Tsui is portion adult beef and other meats from French luminary grocer Hugo Desnoyer in Paris. The à-la-carte dishes are accessible from Feb 6 to Mar 31, and embody house-made foie gras terrine; veal tartare with black truffle (which won a endowment for best tartare in Paris in 2014); and French Limousin striploin with black truffle (best beef in Paris in 2016), served with bone pith and chorizo sauce. Bookings: 2313 2323

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The Sen-ryo sequence of restaurants is featuring seafood from Aomori prefecture in Japan. On a menu are dishes of thick-cut mackerel sashimi; mackerel salad with sesame sauce; autarchic osusume sashimi platter; salmon pot with soy divert and vegetables; and grilled mackerel. sen-ryo.com.hk

Fondue lovers should conduct to The Verandah during The Repulse Bay in Repulse Bay. Available during cooking usually until Mar 24 (except on Valentine’s Day), a preference is served in front of a record glow and includes black truffle and champagne fondue with Emmental and tilsiter cheese and steamed new potatoes; Gruyere and raclette fondue with saffron and sundried tomatoes; and Gruyere and Emmental cheese fondue with Pommery, Dijon and English mustards. Bookings: 2292 2822

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Also portion fondue – as good as other Alpine dishes – is Olea during a Novotel hotel in Tung Chung. The robust winter dishes embody Gruyere and Emmental cheese fondue; French Savoyard sausage with mustard and pickles; slow-roasted pig knuckle baked in drink with salt and caraway seeds and served with fry vegetables, apple salsa and gravy; pig schnitzel pressed with fontina cheese and ham and served with creamed parsley potatoes, braised baby leeks and virtuoso jus; and apple strudel with vanilla salsa and pouring cream. Bookings: 3602 8818

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