The term “molecular gastronomy” tends to elicit different reactions, depending on who you speak to. Rolling of eyes are common amongst those who’ve had too many unfortunate experiences with the food-science experiment trend gone wrong, while others express rapture for melon that tastes like bacon. Langham Place invites you to join in the great debate with their “Pompous-free Molecular Gastronomy at Portal” promotion every Monday through Wednesday (dinner only) for the whole month of September. Fried eggs made of coconut and pumpkin, melon caviar, fettucine made of saffron and foie gras ice-cream? Love it or hate it, it’s definitely worth a try.  L/5, Langham Place, 555 Shanghai St., Mong Kok, 3552-3232.

Not ready for something quite so adventurous but still eager to get out of a culinary rut? What about some Thai food that doesn’t consist of green curry and pad thai? Khan Toke is a style of cuisine originating from Chiang Mai and is traditionally served on a round table, featuring four dishes to be enjoyed with sticky rice served from a woven basket. JJ’s Thai Grill’s Khan Toke promotion might not feature a woven basket, but there is deep-fried pork sausage with egg, veg with tomato and minced pork dip, chicken soup with chilli paste and beef curry with crispy noodle to try. A definite departure from your usual Thai takeaways. September 16-27. Mon-Sat dinners only. 1 Harbour Rd., Wan Chai, 2584-7662.

There seems to be a trend of rebranding Shanghainese cuisine as Huaiyang (a cuisine from the province of Jiangsu, which borders Shanghai) in order to lure in unwitting diners. So imagine our relief when we discovered that Dong Lai Shun’s new family-style Huaiyang menu, created by head chef Kenny Chen, is actually offering something different. Braised egg dumplings, smoked small croaker fish, braised beef tripe: no way are you going to find these at your local dumpling joint. The Royal Garden, 69 Mody Rd., Tsim Sha Tsui East, 2733-2020.

A chef who can knowledgably pair his dishes with an appropriate wine is common enough, but what about a chef who actually makes his own booze? Enter Peter Clarke, a chef, owner and vintner from Australia. JW’s California is hosting him from Sept 18 to 27 and on the 26th, they’re holding a tasting dinner ($848) that pairs seven courses with seven of Clarke’s homemade Tin Shed wines. With all the heavy menu items including sweetbreads, pig trotters, duck breast with bacon and braised ox cheek, this is probably a good time to test out that “drinking a bottle/s of wine with my dinner helps me digest” excuse. 5/F, The Marriott Hotel, 88 Queensway, 2841-3889.

If all that richness makes you crave something lighter, try out the blueberry promotion at FINDS from now until the end of the month. Not only are blueberries considered superfoods due to their incredible quantities of vitamin C and antioxidants, but September also signals the end of their season. Get some last-minute goodness to last you through the long dark winter ahead while you can. Well, relative goodness since the FINDS blueberries are buried in doughnuts with vanilla dip, blueberry pie and blueberry soufflé. Your body will know it’s the thought that counts anyway. 2/F LKF Tower, 33 Wydham St., Central, 2127-4869.

Although mostly everyone now ignores the old “only eat oysters during months with ‘r’ in them” rule, many gourmands insist that there is some truth in that old wives’ tale and September and October are in fact the juiciest months to feast on these mollusks. Not so sure? Find out at Quarterdeck Kowloon every Monday through Wednesday: order one main course and enjoy $10 oysters. The usual downside of cheap oysters is that we gorge on them until we feel ill. With Quarterdeck’s sensible six-oyster-per-person limit, it’ll be easier to curb your oyster greed and allow you room for your main. Shop OT G53, G/F Ocean Terminal, Harbour City, Tsim Sha Tsui, 2735-8881.