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The Royal Garden Chinese Restaurant's deep-fried carp dumplings with preserved clam sauce.
LifestyleFood & Drink

Hong Kong menu specials: pop-up Berlin dinners, Zhongshan treats, a star Italian guest

... And if you like to get hands-on in the kitchen, take lessons from Butchers Club pastry chef

Susan Jung
Susan Jung
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Chefs from several famous restaurants in Zhongshan will be cooking their specialities at The Royal Garden Chinese Restaurant at the Royal Garden hotel in Tsim Sha Tsui until the end of July. Their menu, available until August 31,includes deep-fried carp dumplings with preserved clam sauce; deep-fried baby pigeon; Zhongshan-style braised fish head; and hand-shredded chicken baked in rock salt with ginger. Booking: 2724 2666

The Royal Garden Chinese Restaurant's hand-shredded chicken baked in rock salt with ginger.
The Royal Garden Chinese Restaurant's deep-fried baby pigeon.

Victoria Eliasdottir of Dottir restaurant in Berlin is bringing her team to Test Kitchen in Central for pop-up dinners from July 28-31. The seven-course dinner with wine pairing is HK$1,280 and includes dishes of slow-cooked fish with smoked buttermilk, chive vinaigrette, pea purée and fish skin; confit chicken thigh in duck fat with tarragon oil, pickled cherries, crisp chicken skin and celeriac purée; and white chocolate mousse with cassis granita, fresh berries in thyme syrup and baked white chocolate and salted almond crumble. testkitchen.com.hk/dottir

Philippe Leveille of the two-Michelin-star Miramonti L’Altro in Italy is cooking until July 25 at L’Altro in Central. The chef’s new summer dishes for L’Altro include sea urchin with quail eggs and ginger-lemon grass sauce; cold spaghetti with red prawn carpaccio and caviar; and sparkling water sorbet with fresh berries and arlettes. Booking: 2555 9100

Butchers Club head pastry chef Nick Ratzlaff.
Butchers Club head pastry chef Nick Ratzlaff will conduct a series of all-day Saturday baking classes, starting on July 23. The first class will focus on doughnuts and choux paste. The day begins with a brunch buffet, then students move into the kitchen, where they will learn how to make doughnut dough and choux paste, which can be piped into items such as eclairs, gougères and cream puffs. The class is HK$1,000 and takes place in Tin Wan. [email protected]
Nick Ratzlaff will pass on some of his bakery secrets in his classes.
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