Deer delight

[Photo provided to China Daily]

New Zealand venison is making a foray into top Beijing hotels and restaurants, with the meat's importers hosting a tasting last week at The Hatchery in the capital. "Our meat is farm-raised," says John Sadler, director of Mountain River Venison, "so people are usually surprised that it's tender and doesn't taste gamey". Media and local chefs, such as Xu Long from the Great Hall of the People, sampled an array of tasty dishes from grilled cuts to a hearty curryall served with Villa Maria wines from New Zealand. Several high-end eateries in Shanghai already have the company's venison on their menus, says importer Hunter McGregor of Shanghai Rata Trade Company.

HONG KONG

Celebrity chef en suite

Pierre Gagnaire returns from France to his namesake two-Michelin-starred restaurant Pierre this month with a "tribute to Hong Kong" tasting menu. Besides incorporating ingredients that are local favorites, the menu features oysters done three ways, pan-seared langoustine and jellyfish with grilled shiitake pickled with locally brewed beer. The four-course menu is HK$988 ($129), while seven courses are available for HK$1,688. Gagnaire will be present for both lunch and dinner from April 14-20. The tasting menus will remain available until April 30.

Mandarin Oriental Hong Kong, 5 Connaught Road, Central district; 852-2522-0111.