Latin American Cuisine at Harbour Grand Hong Kong
Latin American Cuisine will land Harbour Grand Café’s dinner buffet at Harbour Grand Hong Kong from April to June in 2013.
The gastronomic style in Latin America is shaped by history, geography and culture. It is vastly diversified due to the immigrants from Europe, Asia and Africa. As the Europeans, mainly Spanish, Italian and Portuguese, arrived this piece of land, they introduced pigs, chickens, cows, goat, citrus trees, wheat and almonds, etc, and incorporated native ingredients into their own cuisines. Spices were brought by the Asians, primarily Chinese and Japanese immigrants. As the Africans served as slaves in this continent, they were given unwanted items like intestines as meals. With wisdom, the Africans transformed the inedible foods into new dishes which were later taken to the Latin culinary traditions.
Latin American natives, before this part of the world was discovered, already had good knowledge in cultivation, developed an elaborated irrigation system, and even farmed on the terraced steep Andean mountain slopes. Crops grown include corns, potatoes, chili peppers, avocados, peanuts and so on. These ingredients are used in the cooking fashion of immigrants’ cuisines which were merged with local ones and evolved into the unique cuisines of these nations.
Within this enormous continent, differences in cultural traditions and physical locations also result in food style diversity, e.g. along the Patagonia region, i.e. South Chile and Argentina, lamb and venison are commonly used; in the southern tip and the area next to the Pacific Ocean like Mexico and Chile, seafood is famous; over in the biggest country there, Brazil, most food stuff can basically be found. Through cultural exchange, improved communication and transportation, various cooking methods and ingredients are adapted and modified, blending into the distinct and exciting Latin American cuisine today.
“To savour the essence of the Latin American cooking,” expressed Ronald Lee, Executive Sous Chef – Harbour Grand Café and Banquet, “I have selected signatures from key countries, allowing food lovers to appreciate the interesting food mix and traditions.”
Braised Pork Loin with Oaxaca Coffee Bean is a dish prepared by using the world-renowned Brazilian coffee bean and its cooking method. Brazil accounts for a third of all coffee in the globe, making it the world’s largest producer. Chef Ronald uses red wine to braise the Brazilian coffee bean for 20 minutes until the aroma emits. Gravy is added afterwards to give additional flavour. Finally, chef bakes the pork for a while and braises together with the readymade gravy sauce for another 40 minutes till tender. The chemistry between coffee bean and pork will definitely surprise everyone’s taste buds.
Baked Mexican Cheese with Black Bean Paste is a perfect match with nachos. Healthy black beans are braised with Jalapeño juice until soft and blended into puree. When topped with shredded Mexican cheese and baked until melted, nacho-lovers will fall in love with it.
Beef Ox-tongue and Charizo Sausage, a famous dish of Argentina, is another good choice. Before grilling, Chef Ronald slowly cooks the ox-tongue with mixed vegetables, bay leaves and white peppercorn for two hours until soft. The ox-tongue absorbs the aroma from the mixture, and when grilled, the flavour reaches to the extreme.
For personalized mix of ingredients, guests can approach the live station and pick the favourite items and sauce for the made-to-order Tortillas and Enchiladas. Pork, beef, chicken, veggie salad, avocado, sour cream, tomato salsa, Jalapeño and more are ready for selection.
Other typical dishes include Braised Octopus Tostada from Chile, Blood Sausage from Argentina, Mexican Sweet Corn with Egg Yolk Paste, Brazilian Meat Skewer and the indispensable Corn Tortilla Chips with Salsa and Avocado Dip with Guacamole and homemade Chilli Con Carne.
Savouring the above signatures yet without Alfajore to finish off the meal is never a complete culinary journey in Latin America. Alfajore is a classic dessert commonly found in Peru, Argentina, Chile, Colombia, Mexico and other countries on the continent. Two tiny round pieces of biscuit are highlighted by caramel and butter cream in-between. A delightful surprise to Asian tongues.
The mood in the air at Harbour Grand Café is livened up with live music in the evening, from 7:15 pm to 10 pm, Tuesday to Sunday.
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Contact: Wings Mok – Director of Marketing Communications
Tel: 852-2121 2637
Fax: 852-3908 6869