Beijing

Taste of Bangalore

Curry lamb, curry vegetables, tandoor roasted chicken in tomato sauce and many other popular dishes of India are on offer from May 6-14 at Aroma. Chef Altamash Iqbal, originally from Lucknow and now at the Ritz-Carlton in Bangalore, will also demonstrate how to brew masala tea onsite to showcase the distinctive flavors during the weekend brunch. Lunch is 368 yuan ($53) net per person, dinner 448 yuan and brunch from 618 yuan.

Aroma, lobby level of the Ritz-Carlton, Beijing; 83A Jianguo Road, China Central Place, Chaoyang district. 010-5908-8161.

Hawaii and more

Village Cafe's chef Hubert Hu embraces the US' Pacific island in a new menu with a Pan-Asian scope. His namesake Chef Hu in Oahu is a dish of ark shell clam, octopus and seaweed in wasabi, soy dressing, served on a bed of sushi rice and salad. Poke, Wowie Maui and Ni Hao Ni'iahu (amberjack with Laoganma chili sauce) are similarly whimsical and colorful creations inspired by fresh ingredients. Hu's fried chicken and waffles plate, meanwhile, is an artful twist on the LA original, with kimchi-chili syrup, daikon, and apple-pear salad.

1/F in The Opposite House, 11 Sanlitun Road, Chao-yang district. 010-6410-5210.