Harbour Grand Hong Kong Press

Caviar Seduction at Harbour Grand Hong Kong

07/12/2012

Caviar, the “black pearl” in the sea, will arrive at Le 188° Restaurant & Lounge of Harbour Grand Hong Kong from January to March for guests to hunt for.

Beluga, Oscietra and Sevruga caviar are roes harvested from sturgeons. Beluga is classified as critically endangered due to its growth rate and late maturity. Scarcity further makes it an expensive delicacy. Oscietra caviar, second to Beluga, has a rich flavour with firmer texture while Sevruga caviar enjoys higher production than the other two and hence comes in a lower price, though similarly exquisite. Topping the exclusivity of caviar is the equally sought after nutrients like protein, vitamins and amino acid.

Le 188˚ Head Chef Shih Suen Keung commented, “Using the simplest way of cooking is the best way of savouring caviar. Nevertheless, from harvesting the caviar to placing it onto the dining table, the preparation process, timing control and even its container do matter. All has to be meticulously managed.”

The three types of caviar will take centre stage in a variety of appearances. Chef Keung’s menu starts with Caviar Platter – a combination of Beluga, Oscietra and Sevruga caviar. Homemade blinis is the official accompaniment yet guests can still enrich the flavour by adding their favourite condiments such as egg white, egg yolk, sour cream and chives.

French White Pearl Oyster and Sevruga Caviar is another starter that should not be missed. Sour cream, chive lemon jelly roll topped with Sevruga caviar is placed on top of the seasonal French white pearl oyster. Oyster and caviar in one single bite. Extravagant!

The main course, Cream Cheese Ravioli and Scallop, showcases the creativity of our talented chef. He uses homemade ravioli with pan-fried Canada scallop and cream cheese as filling, and dressed with lavender foam. Oscietra as the final yet vital touch.

More treasures are ready for diners to explore.

Kwan Cheuk Heen

Chaozhou cuisine is one of the three big Guangdong cuisines, dated as early as in AD819. Our Executive Sous Chef – Chinese, Chef Wong Kam Ki, will take gourmets for a culinary journey from January to March. Highlights include Chilled Crabs, Marinated Assorted Meat, Seafood Dumplings with Homemade Sauce and lastly, the desired dessert, Taro Cake Coated with Sugar.

Nagomi

Snapper, famous for its high nutritional value, is a symbol of fortune & luck in Japan. A specially designed 7-course set dinner is available from January to March. Kodai and Scallop Broth, Kinmedai Sushi and Sashimi, Braised Amadai with Minced Japanese Turnip and Kodai Tempura are prepared in different cooking methods to keep the freshness of snapper.

Harbour Grand Café

Kick off a new year with an array of Australian Waygu Beef and Japanese Kurobuta dishes. Delicacies include Mini Wagyu Beef and Foie Gras Burger, Wagyu Beef Bolognaise Stuffed in Jumbo Tube Pasta, Kurobuta Shabu Shabu, Kurobuta Piccata – Wasabi and more. Satisfying!

Lobby Lounge

Eight heart-warming winter cocktails are ready at the cozy Lobby Lounge to keep warm in the winter.

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Contact: Wings Mok – Director of Marketing Communications

Tel: 852-2121 2637

Fax: 852-3908 6869

Email: wingsm@harbourgrand.com

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