ハーバーグランド香港プレス

“Goose-liverism” at Le 188° Restaurant & Lounge

08/03/2012

A series of seven goose liver dishes will be presented at Le 188° Restaurant & Lounge, Harbour Grand Hong Kong, from April to June 2012.

“When goose liver has become a commonplace food ingredient on menu, we have to find a way out. This series is designed to ignite, excite and relieve,” expressed Chef Eric Heijkoop, Chef de Cuisine, Le 188° Restaurant & Lounge.

“Goose-liverist” Chef Eric is ignited, excited and relieved by goose liver in the first place. He loves its “shapability”, just as how he describes it.

Igniting and exciting - Trio of Cylinders of Foie Gras, with Beef, Duck and Venison is a typical example of igniting and exciting masterpiece. Goose liver is wrapped by three different types of meat individually – beef, duck and venison. Goose liver’s flavour is ignited while complementing one another by the strong aroma of beef, duck and venison. The final touch of black truffle powder, mango balls and blueberry to go with these three cylinders magically excite taste buds, leaving an unexpected satisfaction to diners.

Igniting - Soup of Foie Gras, Miso and Black Truffle ignites diners with the combination of two basic yet signature elements of Japanese and Italian cuisine – miso and black truffle. The goose liver is pan-fried, blended with chicken stock and simmered with miso soup for 10 minutes. Black truffle is shaved on top as a key ending. Miso and black truffle play an essential supporting role in igniting the special fragrance of goose liver. The cooking method may be simple. The finished product is surprisingly sophisticated.

Relieving - Chocolate and Foie Gras, Apricot and Sultana possesses the charm of sensationally smooth texture from the almost melting 50% dark chocolate and goose liver terrine. Sultana and slightly roasted fresh apricots use their fruity sourness to embrace the sweetness of the main cast while pistachio tuile affixes the crispiness to the smoothy. Black pepper is added at the end to spice it up. The entire dish is a relieving roundup for the igniting and exciting meal. Goose liver in dessert, a daring trial, and here, an awesome success.

More goose liver selection includes Pan-fried Foie Gras in Coute Pain D’epices, Caramelized Apple and Sherry Vinegar, Guinea Fowl with Potato Parmentier, Mousse of Foie Gras, Wild Mushrooms, Leek and Porto Glazed Shallot and Salmon Rossini Style, Spiced Lentil and Chutney of Pear.

Highlights of other restaurants at Harbour Grand Hong Kong:

Nagomi

Seasonal Hokkaido horse-dung sea urchin, also known as golden diamond, will arrive Nagomi from April to June. Horse-dung sea urchin is rich in flavour with smooth and sweet texture. 8-course set menu includes Deep-fried Sea Urchin, Whole Hokkaido Sea Urchin Sashimi, Steamed Sea Urchin with Japanese Scallop and Japanese Turnip, Tempura, Sea Urchin Noodle Broth… and more.

Kwan Cheuk Heen

A three-month seafood dish promotion includes Marinated Baby Abalone in Sake with Preserved Soya Sauce, Braised Baby Lobster with Pan-fried Vermicelli in Superior Sauce, Fried Pork Belly and Sea Eel with Garlic… Kwan Cheuk Heen will be the place for seafood aficionados.

Harbour Grand Café

An affluent array of Australian signature item is ready to serve at Harbour Grand Café from April to June. Collections from the sea and land are Australian Yabby, Kingfish Fillet Sashimi, Baked Australian Abalone with Potato Skin, Grilled Sliced Kangaroo with Black Pepper Sauce, Stewed Ostrich with Vegetables, Crocodile with Red Wine Sauce…

Surf our site at: www.harbourgrand.com/hongkong, or become our fans at our page on Facebook.

Contact: Wings Mok – Director of Marketing Communications

Tel: 852-2121 2637

Fax: 852-3908 6869

Email: wingsm@harbourgrand.com

概要