Crocodile hotpot at The Drunken Pot
Crocodile may look like something you don’t want to mess with, but this prehistoric beast contains meat that is lean, mean and packed with protein. Cool-cat hotpot specialist The Drunken Pot has created a special soup base for Father’s Day, called CROCPot for the King ($388), flavoured with crocodile tail meat, chicken, pork, guava and carrot. Served from 3–30 June, it’s available at both the Tsim Sha Tsui and Causeway Bay branches. The Drunken Pot is also offering up a Crocodile Rocks Set ($468/person; 4-person minimum) featuring conger eel balls, Taiwan duck maroon jelly, a brine trio with beef tripe, beef shank and pork belly, mapo tofu dumplings and squid-ink sausages amongst other funky dipping ingredients. Or you can sink your own sharp teeth into the crispy, spicy deep-fried CROCPops ($98/3 skewers).
If you prefer to try these audacious flavours in the safety of your own home, The Drunken Pot delivers hotpots in recyclable packaging, along with utensils, a reusable tablecloth and glasses and an Iwatani gas-cassette cooker ($300 deposit for gas cooker and $150 deposit for pot). Go to www.tdpdelivery.com to order.
Causeway Bay: 27/F, V Point, 18 Tang Lung Street, 2323 7098, book online
TST: 2/F, 8 Observatory Road, TST, 2321 9038, book online
Fried banana chimichurri rib-eye at TokyoLima
Take your pa up the mountain for the flavours of Peru at TokyoLima. We recommend going for the Tacu-Tacu Montado ($330), a feast of Peruvian rice with stir-fried mangetout, red and yellow bell peppers, chimichurri and grilled USDA rib-eye, topped with fried banana and an egg, available for brunch and dinner on Sunday, 16 June.
G/F, 18–20 Lyndhurst Terrace, Central, 2811 1152, book online
Basil Dragon Pearl at Yan Toh Heen
If it’s fine Cantonese your baba is craving, innovative Chef Lau Yiu Fai of two-Michelin-starred Yan Toh Heen at InterContintenal Hong Kong has prepared an adventurous menu in honour of all those fathers out there. Along with the awe-inspiring harbour views, dads will be treated to a six-course lunch on Sunday, 16 June ($888/person) that includes steamed lobster and crabmeat dumpling with homemade XO chilli sauce, steamed scallop dumpling with black garlic, double-boiled fish maw and matsutake, wok-fried lobster, Wagyu beef and stewed noodles with whole abalone, all served with aged Supreme Liu Pao tea. The dessert will surely be a triumph when the above Basil Dragon Pearl with ginger ice cream is brought to the table for the final flourish.
You can also head to the InterContinental later in the evening for live jazz jazz at Lobby Lounge, where they’ll be showcasing creative cocktails made using artisanal Plantation rums.
Lower Level, InterContinental Hong Kong, 18 Salisbury Road, TST, 2721 1211, book online
A razor-sharp experience at Morton’s The Steakhouse
This one doesn’t contain any adventurous eating per se, but dads will have the opportunity to offer themselves up under the barber’s blade. If the man who raised you likes himself a hearty steak followed by a clean, close shave, this is the Father’s Day gift for him. Morton’s The Steakhouse joins up with Gentlemen’s Tonic to give dads a 15% discount on men’s grooming on Sunday, 16 June. But first treat your papa to a three-course lunch or dinner ($588/person), where he can dine on the filet mignon shown above along with items like shrimp cocktail, lobster bisque, fresh oysters, Parmesan truffle fries and a classic selection of decadent desserts.
4/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, TST, 2732 2343, book online
Melon Pop Mountain at COBO HOUSE
How fun would this popcorn tower be to dig into on Father’s Day? If your dad loves a showstopper for dessert, head to COBO HOUSE and indulge in their brand-new set menu of four Western-Korean dishes by Chef Davin Kim. Available on Saturday, 15 and Sunday, 16 June ($1,238 for 3 to share; +$100 for limited-edition Papis Loveday Champagne), you’ll start with a burrata caprese salad and a tuna, fig, grape and Parmesan cheese dish with homemade flatbread before choosing a main of Hokkaido uni chilli linguine, galbi BBQ beef with gochujang garlic scapes and garlic confit or baked whole fish en papillote. Then comes the melon dessert of Hokkaido milk ice cream, seasonal melon, gold-flaked popcorn and corn ice cream topped with a dusting of Himalayan pink salt. There’s also a soybean tiramisu dessert option that blends the influences of Italy and Korea for a fusion finish. Early-bird discount if booked before 9 June 2019.
G/F and 1/F, 8–12 South Lane, Shek Tong Tsui, 2656 3088, book online
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