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Culinary Extravaganza at Harbour Grand Hong Kong
23/03/2010
Calling all culinary buffs for the May and June exquisite selections – Abalone, Shark’s Fin, Bird’s Nest, Wagyu Beef and Lobster – all are to be presented at Harbour Grand Hong Kong.
Dried seafood is on stage at Kwan Cheuk Heen these two months, promising patrons with all they wish for – perfect complexion, longevity, or simply satisfaction for the palate. With “The Caviar of the East” – bird’s nest – plus distinguished crab roe, Supreme Shark’s Fin Soup with Bird’s Nest and Crab Roe offers guests the protein-rich starter that leads to a divine treat – Braised Whole South African Abalone with Sea Cucumber and Fish Maw, Braised Whole Abalone with Goose Web and Vegetables in Oyster Sauce and more. As a finale, dessert can be the skin-booster Double-boiled Hokkaido Milk with Bird’s Nest and Fish Maw in Young Coconut.
“The idea is to set a path to a delightful meal with health and beauty in mind, and certainly an enchanting treat for our well-deserved parents on the Mother’s and Father’s Days,” explains Antoine Babin, Director of Food and Beverages.
What a life it is, to experience the six delicacies made of Wagyu beef, which is often referred to as the “foie gras of beef”, against the backdrop of Victoria Harbour in Le 188˚ Restaurant & Lounge! Braised Wagyu Cheek with Roasted Apple, Green Pea and Fresh Wasabi blends the exquisitely tender texture and incomparable, luxurious taste of the popular Wagyu with the fresh wasabi, alluring guests’ taste buds while the undulating cityscape outside the floor-to-ceiling windows pleases the eyes. The M6 Wagyu beef, absolutely seared and crispy outside yet raw and tender inside, is a perfect match with the soya sauce that takes the shape of a rectangular jelly. Raw Marinated Wagyu Tenderloin with Ginger Air, Soya Jelly and Micro Herbs allows guests to experience our chefs’ magical hands once more.
For lobster-lovers, Harbour Grand Café is the place to be. During dinner buffet, Boston Lobster Ramen, Baked Puff Pastry Lobster Bisque, Australian Rock Lobster Thermidor, Lobster Crème Brulee are just a few of these unexpected stars to be served. Plus free flow of house wine and soft drinks, and again, an abalone per full-pay adult each visit. All on us.
It’s a culinary extravaganza, solely at Harbour Grand Hong Kong.
Contact: Wings Mok – Marketing Communications Manager
Tel: 852-2121 2637
Fax: 852-3908 6869
Email: wingsm@harbourgrand.com
E-mail: hghk@harbourgrand.com
Harbour Grand Hong Kong
MTR Fortress Hill Station
Exit A, 23 Oil Street
North Point, Hong Kong
E-mail: hghk@harbourgrand.com
