ハーバーグランド香港プレス

BBQ in the Sky – Le 188° Restaurant & Lounge

09/08/2011

From September, Harbour Grand Hong Kong’s signature restaurant Le 188° Restaurant & Lounge will present the first-ever BBQ in the Sky during weekends and public holidays when doors are also open to kids, blending blue sky, sea breeze, harbour view, BBQ and family fun into an unprecedented experience.

Renowned unique Victoria Harbour view, wide horizon, and being just next to the sky are what Le 188° Terrace offers. In this garden area of Le 188°, parents can sit back and enjoy the sea breeze while kids can select their favourite BBQ items, from Oyster with Ponzu-onion Salsa, Tiger Prawns and Vegetable Skewers to Salmon Miso, Slipper Lobster and more, all delicacies will be prepared on the spot by our chefs. BBQ lunch buffet is available on Saturday, Sunday and public holidays, starting from HK$388 per person for adults and HK$268 per person for kids.

Apart from the one-of-a-kind BBQ experience, wild mushroom dishes are delectable choices in September and October. An extensive range of wild mushrooms will be featured at Le 188°, cep mushrooms, chanterelles, girolle, trompette de la mort, pied de mouton, matsutake, portabella mushrooms, cremini mushrooms…try out Braised Quail with Wild Mushrooms, Savoy Cabbage and Goose Liver Foam, Baked Macaroni with Cep Mushrooms, Goose Liver and Truffle Port Wine Jus and Ravioli of Lobster with Cappuccino of Chanterelles. Fans of mushrooms will be impressed.

More selections for diners’ appetite at other restaurants:

Kwan Cheuk Heen – Little Shanghai

Kwan Cheuk Heen will showcase an affluent array of Shanghainese cuisine this autumn. The promotion menu covers over 15 meticulously crafted dishes. Mild in flavour, shrimps in Fried River Shrimps can either be fried with spinach sauce or Hua Diao Chinese wine to raise the distinct river-food’s aroma. To uplift the sweetness of river shrimps, the secret lies on the simple seasoning and the texture is undoubtedly crispy.

Another signature is Braised Pork Belly. The pork belly is braised for one hour until soft and the fragrance of ginger, spring onion, Hua Diao, herbs and star anise is fully absorbed. More on the list are Deep-fried Mandarin Fish with Hawthorn Sauce, Fried Sea Cucumber with Chive… all exuding the essence of Shanghainese cooking.

Nagomi – Beef Temptation

Australian Wagyu beef and US Angus beef will land at Nagomi in September and October. Our homemade burger in Australian Wagyu Beef Burger Sushi roll is mixed with black pepper, onion, egg, garlic, milk and breadcrumbs, then pan fried till golden and baked for 15 minutes, and finally rolled with cucumber and lettuce. The striking marbling in the Wagyu meat together with refreshing vegetables create an ultimate succulent sushi roll. Equally juicy are Diced US Angus Beef Fillet with Garlic, US Angus Beef Tataki and Grilled Thin Sliced Australian Wagyu Beef, to name a few. Let the legendary meat melt in the mouth and no need to worry about the cholesterol. Wagyu beef is famed as a great ingredient in a low-cholesterol diet. So be tempted!

Harbour Grand Café – Lobster Indulgence

Lobster, an unparalleled versatile ingredient, can be presented in widely diversified ways. From Lobster and Seafood Terrine to Boston Lobster Tartar, Baked Lobster Thermidor Potato Skin, Lobster Balls or even Fried Egg Noodle with Boston Lobster Roe and Abalone. Possibilities are infinite. For the sweet-tooth, Lobster Souffle is the one that is worth waiting for.

Autumn, a season for enticing treats at Harbour Grand Hong Kong.

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

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