Wining&Dining - Features - The Standard

Issue: March 22, 2007 (Archive)

Wednesday, September 8, 2010

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Sinfully fat crabs Summer is the best season for yellow- oil crabs because the heat causes the fats in the liver to break up and permeate the sweet flesh. If you want a taste of this summer delicacy, visit Ming Court (Tel: 3552-3300), where you will find an extensive a la carte menu with dishes priced from HK$32 to HK$298. Typhoon of tastes What is a seafood feast without Hong Kong's famous Bei Fung Tong (typhoon shelter-style) fried crab? The garlic- laden dish is a must at every seafood restaurant worth its salt. Curry favor Hot curries and cold beer. What better combination could you ask for? To complement the Lan Kwai Fong Beerfest next weekend, Thai Lemongrass (Tel: 2905-1688) has just launched the mother of all curry menus. Executive chef Nutkham Phairot has created 100 curries from a dozen distinctive flavors using seasonal tropical fruits. Eggplant classics If you are looking for a healthy but tasty treat, go to Rei Sushi (Tel: 3188-1900). The chef has created dishes with eggplant, which is rich in vitamins and calcium, as the main ingredient. The dishes include cold eggplant with homemade sauce, grilled Hakata long eggplant and deep-fried beinasu and black pork dumplings. Prices range from HK$65 to HK$118. Something for the blues Craving for dessert? Get your hands on the blueberry cheesecake prepared by Regal Kowloon Hotel (Tel: 2313-8582). The hotel's cake of the month is made of smooth cream cheese and topped with tangy blueberry jam. Orders must be placed at least two days in advance. You get a 50 percent discount if you buy a cake that is two pounds (0.90 kilograms) or above. Each pound is HK$168. Slug it out Chinese food lovers can enjoy delectable dishes cooked with sea cucumber, also known as hoi sam, at Ming Court (Tel: 3552-3300). You can have the distinctive delight in many different ways - chilled with lychee, stir-fried with abalone or braised with pork. The menu starts at HK$98 per item and is available at lunch and dinner. Tropical treats Summer is the time for sun, sea and all things light. So if you have a thirst you absolutely need to vanquish, head on down to Renaissance Kowloon Hotel's Lobby Lounge (Tel: 2734-6650), where colorful delicacies prepared with fresh tropical fruits will be served until August 30. Spoiled for choice Those who loath the part where you have to choose between cod or veal for the main course in a fine-dining restaurant will love Grand Hyatt Hong Kong's Tiffin lounge (Tel: 2584-7722). Executive chef Marcus Mathyssek has pulled out all stops for the ultimate buffet experience. Peak of perfection To counter the hot and humid summer, chef Richard Sawyer has created an array of seafood and chilled desserts for gourmands to enjoy al fresco while overlooking the dazzling Hong Kong skyline from the Peak Lookout (Tel: 2849-1000). A truly decadent treat Conrad Lobby Lounge (Tel: 2521-3838) will be holding Where The Food of God Meets The Soul of Vine at Conrad pairing promotion.

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