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Huaiyang Cuisine at Kwan Cheuk Heen

Huaiyang Cuisine at Kwan Cheuk Heen

29/08/2012

Huaiyang Cuisine, one of the four great traditions and cuisines in China, will be presented in Kwan Cheuk Heen, Harbour Grand Hong Kong, from October to December in 2012.

Huaiyang Cuisine originates from the dishes of Huai’an, Yangzhou and Zhenjiang. It plays a leading role in landmark events and national banquets in China, e.g. China’s 50th Anniversary State Banquet in 1999, and in 2002 the dinner hosted by Chinese President Jiang Zemin for the visiting United States President George W. Bush. It enjoys high reputation nationally and internationally.

A long history Huaiyang Cuisine possesses, tracing back from Qin and Han Dynasty. From Sui and Tang Dynasty, Yangzhou, being the focal point between the north and the south, became a city of vibrancy. The vivacious dining scene then reflects the mature development of Huaiyang Cuisine. It was later evangelized as a distinct regional style during the Ming and Qing Dynasties, with high appreciation from Qing Emperors Kangxi and Qianlong.

Known for careful selection of ingredients and meticulous preparation methodology, Huaiyang Cuisine stresses freshness and loyal to the original flavour of ingredients. To achieve this, the typical cooking techniques are stewing, braising, roasting and simmering. Presentation is of fine elegance.

Braised Sliced Bean Curd in Chili Sauce is a prime example that demonstrates the sophistication of Chef’s craftmanship. “In order to create even slices of bean curd, you have to be extremely focused. No hesitation is allowed in every cut,” said Chef Ki, the Head Chef of Kwan Cheuk Heen. In the middle of thousands fine slices of bean curd, sea cucumber, shrimps, mushrooms, chicken, pork, winter bamboo shoots, green and red peppers are braised with spicy sauce, creating a contrast in flavour and texture with bean curd’s softness and light.

Deep-fried Rice Crackers Topped with Hairy Crab Meat and Roe is another popular Huaiyang dish. Chef Ki gently stir-fries hairy crab roe with finely diced ginger, and braises with Chinese rice wine “Hua Diao“ and chicken stock to create the crab roe sauce. The rice cracker is deep-fried and then stir-fired with the salty egg yolk until each side of the rice cracker is evenly coated. The crab roe sauce is served separately. Aromatic and crunchy. Simply irresistible!

Based on simple cooking and minimal seasoning, Chopped Rolls of Wild Vegetables with Soya Bean and Sesame lives out the principle of Huaiyang Cuisine. As freshness is key to Huayiyang Cuisine, wild vegetables are air-flown. The best way to preserve the original flavour of ingredients is to add as little as possible. Sesame oil, sesame and just a small pinch of salt and sugar are added as seasoning. The flavour of soya and freshness of wild vegetables stand out exceptionally.

More healthy selections will be featured, including the collagen-rich Chilled Drunken Pig’s Knuckle in “Hua Diao” Rice Wine and Braised Whole Pig’s Trotters, fat-free dish such as Braised Mushrooms, Yunnan Ham, Vegetables and Bean Curd Soup, plus Braised Eel and Pork with Bamboo Shoots which is perfect for improving blood circulation.

 

Highlights of other restaurants:

Le 188° Restaurant & Lounge

Coming to the end of a year, there is nothing like savouring sumptuous delicacies in front of a breathtaking harbour view to round up a fruitful year. A plethora of white truffle dishes at Le 188° Restaurant & Lounge is something that no one should miss. The enticing series include Duck Confit with Mashed Potatoes Ravioli, White Truffle Sauce, Grilled Beef Tenderloin with White Truffle Shavings and Duck Liver, 60 Degree Slow Cooked Eggs with Crispy Cured Iberico & Truffles Shaving, Cream of Corn with Truffle Popcorn. Take Dark Chocolate Sabayon with Hazelnut Streusel, Vanilla and White Truffle Ice-cream for a grand finale.

 

Nagomi

Tarabagani is in season! To preserve the natural taste of the crab, our chef has chosen simple cooking methods when designing the eight-course set menu. Tarabagani Crab Broth, Salted Grilled Tarabagani Crab Leg, Tarabagani Crab Leg Sashimi and Tarabagani Crab Leg Hot Pot. Crab aficionado will surely satisfied.

 

Harbour Grand Café

Authentic European cuisines will be carefully picked and presented in buffet for European food lovers. Highlights include Goose Liver Duet - Pan-fried Goose Liver, Goose Liver Mousse with Red Wine Pear, Veal Shanks Milanese Style, Potato Gnocchi with Pesto, Roasted Pork Knuckles and Roasted Veal Sausage. Guests could round up the meal with a collection of European desserts specially prepared by our French Pastry Chef Mathieu Godard.

 

Lobby Lounge

Chit-chatting with friends at our cozy Lobby Lounge is one of a great way away from the busy Hong Kong. Feel the fragrance of the new series of eight Autumn cocktails.

 

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

Eメール: hghk@harbourgrand.com

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香港 ノースポイント
オイルストリート23号
香港北角油街二十三號 
MTR 炮台山(フォートレスヒル)駅-A出口,


電話番号: (852) 2121 2688