Don Jim's

From Jan 20-31, Lord Jim’s (The Oriental, 48 Oriental Avenue, 02-659-9000. Open Mon-Sat 11:30am-3pm, 7-10:30pm; Sun 11am-3pm, 7-10:30pm) hosts a Sicilian promotion. At the kitchen’s helm is guest chef Pino Stancampiano from La Scuderia di Palermo, an “haute cuisine” restaurant in Sicily, who is set to impress with  such specialties as pasta de con sarde (sardine pasta) and spaghetti alla bottarga (spaghetti with fish eggs).

Wine on the Dock

Seafood restaurant Pier 59 (59/F The Banyan Tree, South Sathorn Rd., 02-679-1200. Open daily 6pm-1am) whips up two five-course set menus to be paired with Tuscan wines from Castello Banfi vineyards. Seafood lovers can opt for the Sea Set (B3,000), which includes scallop carpaccio, lobster ravioli, Tasmanian salmon and seared tiger prawn and vanilla panna cotta. For carnivores, there is the Land Set (B3,000), featuring meat specialties from veal loin, oxtail soup to foie gras ravioli and lamb loin. Both set some with a vanilla panna cotta. Order two sets and you are entitled to a bottle of select Banfi wine. Through Jan 31.

Mall Nihonmura

Here we go again with a roundup of new openings at CentralWorld’s growing food zone. This time around, they cater particularly to Japanese food lovers. The first of the bunch is Heiroku Sushi (7/F, 02-613-1200) The Tokyo-based sushi chain woos in sushi fans with a vast array of bite-sized specialities rotating on a conveyor-belt. Sit back at Yura An Cafe (7/F, 02-646-1035), where Japanese flavors are blended with European influences to create fusion Japanese fare like “Milano-style” pork cutlet and bruchetta sushi. Shin Emon (7/F, 02-613-1486) rolls out Japanese dishes with fast and efficient service. The must-try is their comforting curry dishes. Those who don’t mind smelling like their food can head to Pepper Lunch (6/F, 02-646-1914-5), a “DIY fastfood steakhouse,” where slightly seared steak is served on a sizzling 80-degree-Celsius plate, which remains hot for 20 minutes and allows you to continue cooking at your table.