Three guest chefs' creations to savour, and truffles with everything

From February 27 to March 3, Alain Devahive Tolosa, who worked for 10 years as part of the creative team at El Bulli in Spain, will be guest chef at Ozone at The Ritz-Carlton in Tsim Sha Tsui. Dishes are available à la carte and on a six-course tasting menu (HK$780 plus 10 per cent) and include spherical olives; peanuts and crystallised honey; mushroom infusion with tofu parmesan cheese and truffle foam; and crisp suckling pig belly with scallops and artichokes (above). Bookings: 2263 2270

La Table at the New World Millennium in Tsim Sha Tsui offers Perigord black truffles until the end of the month. The truffles can be shaved over dishes such as fried eggs with Iberico ham and almond toast; wagyu sirloin with mushrooms and bone marrow (below); and game hen with white beans, asparagus and madeira jus. Bookings: 2313 4221

Island Shangri-La in Admiralty is hosting two guest chefs. From February 23 to March 1, Alessio Mecozzi, chef de cuisine at the CastaDiva Resort and Spa on Lake Como will cook Italian dishes at the Lobster Bar and Grill. Dishes, available à la carte and on a four-course tasting menu (HK$688 plus 10 per cent), include house-made fresh pasta with lemon and shrimp; and house-made ravioli with goat prosciutto, black cabbage and curdled cheese fondue. Bookings: 2820 8560. At Restaurant Petrus, Alain Soliveres from the Michelin two-star Taillevent in Paris will cook from March 2-9. Dishes include ratte potato mousseline with organic egg and black truffle; and Taillevent pithiviers with Rouennaise sauce. Bookings: 2820 8590

121 BC in Central is serving the cuisine of Lombardy at a dinner on February 17. The eight-dish meal is HK$550 and includes grilled freshwater shrimp with salsa verde; and black winter truffle strangozzi. Bookings: 2395 0200