HONG KONG: Wagyu Beef And Seafood Buffets

Spanish and Vietnamese cuisines combined in two one-off dinners, while Yamm at the Mira features produce from Japan’s Kagawa prefecture

Fresh rice paper rolls with carabinero prawns and coral sauce, one of the dishes to be served at La Paloma and Viet Kitchen’s pop-up Spanish/Vietnamese dinners.

Vito Chiavacci from La Paloma and Peter Cuong Franklin from Viet Kitchen are collaborating for Spanish-Vietnamese pop-up dinners on November 25 and 28. The eight-course dinners are HK$488, and include Iberico ham banh mi with crisp squid; fresh rice paper rolls with carabinero prawns and coral sauce; baby squid stuffed with Iberico pork, lemongrass, black tree ear mushrooms and cellophane noodles; roast suckling pig with chilli, kaffir lime and lemongrass with sour mint sauce; and crab and chicken paella. The dinner on November 25 is at La Paloma (tel: 2291 6161), the event on November 28 at Viet Kitchen (tel: 2806 2068).

Sanuki udon at Yamm.Yamm at the Mira Hotel in Tsim Sha Tsui is featuring ingredients from Kagawa prefecture on the dinner buffet until November 22. The selection includes olive-fed yellowtail sashimi and sushi; Sanuki udon with Japanese soy sauce, seafood and vegetables; and golden Sanuki kiwi tart. The dinner buffet is HK$668 plus 10 per cent (HK$398 for children) Monday to Thursday and HK$718 plus 10 per cent (HK$428 for children) Friday to Sunday. Bookings: 2315 5111.

Angelo Gaja, owner and founder of Gaja winery in Piedmont, Italy, will host a dinner on November 25 at Angelini at the Kowloon Shangri-La. The dinner is HK$2,380 plus 10 per cent and includes risotto with 24-month aged grana padano water, coffee and mandarin paired with the Gaja Barbaresco 1999; prime beef tenderloin with pistachio crust and creamy egg mustard emulsion with the Gaja Barolo Sperss 2000; and a cheese selection with the Gaja Ca’Marcanda 2004 and Brunello di Montalcino PSR Rennina 2004. Bookings: 2733 8750.

JW Cafe at the JW Marriott in Admiralty is featuring wagyu beef on the dinner buffet until November 29. Guests can taste dishes of roast wagyu rib-eye; wagyu shabu shabu and sukiyaki; and braised wagyu beef cheeks with red wine. The buffet is HK$698 plus 10 per cent Monday to Thursday (HK$478 for children) and HK$768 plus 10 per cent (HK$528 for children) from Friday to Sunday. Bookings: 2810 8366.

[Cafe on M's freshly shucked oysters.] Davide Scabin of the two-Michelin-star Combal.Zero in Rivoli, Italy, will be guest chef at Tosca restaurant at the Ritz-Carlton from November 19-21. The chef’s dishes are available on a four-course (HK$680 plus 10 per cent) or six-course (HK$880) lunch, or for dinner as eight courses (HK$1,980 plus 10 per cent), HK$2,180 for nine courses, or HK$1,880 for a vegetarian and vegan menu. The dishes include salted cod and crispy duck with Carmagnola bell pepper compote; tenderloin and veal tongue in Barolo sauce; and strawberry and mint gremolata. Bookings: 2263 2270.

Cafe On M at the InterContinental Grand Stanford hotel in Tsim Sha Tsui is featuring seafood on the dinner buffet until the end of November. The selection includes Boston lobster; Alaskan snow crab legs; assorted sashimi; and freshly shucked oysters. The dinner buffet is HK$528 plus 10 per cent (HK$388 for children) Monday to Thursday and HK$588 plus 10 per cent (HK$428 for children) Friday to Sunday. Bookings: 2731 2860.