Venetian Tapas, Sichuan at Man Wah, Roast Chicken in Wan Chai, and a Crazy New Menu at Bo Innovation

Venetian tapas can be had at Sepa: Bacaro Veneziano (61 Caine Rd., Mid-Levels, 2521-9800) on Caine Road. Headed by chef Enrico Bartolini, who did his time in Italy, France and the UK before calling Hong Kong home, Sepa serves foccacias (not pizzas), fried fish, beetroot-flavored tuna tartare and other quirky Venetian snacks in a posh, high-ceilinged venue.

 

Speaking of Venetian tapas (aka chichetti, if you really want to be all proper about it), Risi e Bisi (12 Kau U Fong, Central) will be serving plenty of those in a rustic setting (probably along the same lines as its sister restaurant, Le Port Parfumé, right next door). Besides finger food and sharing platters, you can also feast on pastas and risi e bisi—“rice and peas” to you and me.

Man Wah (25/F, Mandarin Oriental, 5 Connaught Rd. Central, 2825-4003) will be serving dishes from popular Chengdu restaurant Da Rong He for a full two weeks in September. They’re flying over a whole team of chefs and a ton of specialty ingredients straight from Sichuan for the duration of the promotion, which comes as an eight-course lunch or a 10-course dinner. There are lots of chili-laced dishes, to be sure, but most of them are so refined you don’t really notice the heat until it inevitably takes over your face, starting from the lips. The pain is worth it. Special mentions: a Chinese perch in a clear chili bath; and a tea-smoked duck that tastes like heaven. Sep 19-27, $698-1,480 per person for lunch/dinner.