Alba White Truffle arrived at Cucina

Michelin-recommeded restaurant Cucina at Marco Polo Hongkong Hotel welcomes the arrival of Alba white truffle - the "White Diamond on Dining Table". From now until December 12, Cucina introduces a series of 10 white truffle dishes, including the chef's recommendations of Carpaccio con Recola, made of Kagoshima beef carpaccio and arugula; the Filetto di Vitello con Buffalo Mozzarella Salvia e Salsa di Zucchini, featuring Veal tenderloin, buffalo mozzarella, sage and zucchini sauce; and the Coda di Rospo con Spinaci e Salsa al Caprino that made of pan-fried monk fish, spinach and caprino cheese sauce.

Chef Ryan Zimmer will also presents a dessert creation White truffle Mont Blanc, dished with the limited edition Mõvenpick Double Cream de la Gruyere & Meringues Ice Cream. White truffle menu starts from $288+10% per head, including 3 grams of white truffle.

Cucina

Level 6, Marco Polo Hongkong Hotel,

Harbour City, Tsim Sha Tsui

Tel: 2113 0808

city'super Christmas Promotions

It is never too early to plan ahead for the Christmas fest. And if delivery food is too common to your taste, it would not be a bad idea to do your own cooking. Superlife Culture Club by city'super is organizing Christmas cooking class in December at the three branches in Time Square, Harbour City and New Town Plaza. Explore the joy of cooking delicious Christmas cuisine with Executive Chef Charmaine Cheung and famous guest chefs. For enquiries, please call 2956 2668.

city'super also introduces 34 sumptuous hampers with ranges of food and wine that help you to celebrate and express you love and gratitude to your family and friends. Highlights include the Christmas Banquet, priced at $3,980, which carries everything you can get from chocolate and cookies to sauce au foie gras. Those who are not afraid of festival hangover will enjoy this Champagne Basket with a wide range of Grand Cru and the new arrival exclusive Nicolas Mailart, priced at $2,280.

Deadline for ordering is December 22. To order, please call 2429 8588 or email order@citysuper.com.hk

New Chef Steve Liu at Sha Tin 18

Sha Tin 18 in Hyatt Regency Hong Kong, Sha Tin is welcoming Steve Liu from Grand Hyatt Beijing as the new Chef of the Noodle Kitchen, bringing in a selection of handmade noodles and dumplings in authentic Beijing style.

Chef Liu has been practicing Chinese handmade noodles and dumplings for more than 10 years. With his diverse overseas exposures in Mumbai, Japan and the United States, he will present some of his signature dishes such as the Baked Sesame Cake with Minced Beef and Soya Bean Paste, which has a crispy crust on the outside and tender on the inside.

Another of his signatures is the Handmade Noodles with Braised Pork Belly, which is a dish originated from the Yuan Dynasty. The noodles are made by quickly slice strips of dough into boiling water to form a chewy texture, pairing with juicy braised pork belly and egg.

Lunch: Mon-Fri, 11:30am-3:00pm; weekends and public holidays, 10:30am-3:00pm

Dinner: 5:30pm-10:30pm

Sha Tin 18

Hyatt Regency Hong Kong, Sha Tin

18 Chak Cheung Street, Sha Tin

Tel: 3723 1234

November Issue: Out Now

Perhaps it's still early to talk about Christmas or New Year's Eve, but sure it wouldn't hurt to prescreen some nice places that offer the best backdrop to a fine meal. We search for restaurants in Hong Kong that remind us how stunning the city's landscape can be, together with beaches and shores that provide a tranquil escape from the pollution and the crowds.

The essence of a great dish often comes from the most elemental techniques, so for amateurs who don't know where to start with, start with the basics. We invited culinary professional Chef Richard Ekkebus, Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental to demonstrate step-by-step some of the essential cutting techniques every cook should know. Now you know we need a guideline to break things.

Meat cravers (not to be confused with pizza) should get a copy of this issue. Reason: The World of Premium Beef. From USDA prime to Kobe, we uncover the best varieties of premium beef around the world. Facts and raising practices of different cattle, names and origins you might never heard of, all presented to you in this juicy feature.

November Issue: The Decadent Issue out now!