Lavish Dining Experience at Harbour Grand Hong Kong
A series of foie gras and cavier dishes will be presented at Le 188° Restaurant & Lounge, Harbour Grand Hong Kong, from October to December 2013.
Start your culinary journey with a tempting appetizer — Pan-fried French Duck Foie Gras with Caramelized Figs and Port Wine Reduction. The rich Foie Gras and the caramelized mango, fig, Belgium pear and mixed seasonal herbs complement each other for a balance palate.
“Duck liver has a stronger flavour and firmer texture which goes well with different cooking methods, compared to goose liver. This is the reason we chose top quality duck Foie Gras from France as the ingredient for this promotion menu.” said Le 188° Chef. Boneless French Quail Stuffed with Foie Gras and Dried Fruits, Star Anise Jus, is one of the examples. The roasted boneless quail is stuffed with diced foie gras, dried apple, finely chopped onion and thyme marinated with port wine, brandy, rosemary and garlic which allows flavors of the filling thoroughly penetrated into the quail. “The acidity of dried apple help softens the fiber, giving tenderness to the flesh.” added Chef. Lastly but not least, a homemade sauce made of the juice from the grilled quail bone, apricot and mixed veggies to give it a complete flavour.
Excitement does not confine to the foie gras menu. Oscietra caviar, second to Beluga, is another highlight in this promotion. To preserve the original flavour of the“black pearl” in the sea, Chef present it using the simplest way of cooking. Lobster Wrapped with Iberico Ham and Caviar in Champaign Sauce — a dish combining preserved and fresh ingredients is the concept of the dish. Fresh Boston lobster rolled in iberico ham, Topping caviar on the turnip as a final touch. The savoury of the ham and the freshness of the lobster give an interesting contract in flavor and texture.
More treasures are ready for diners to explore:
Kwan Cheuk Heen
Coming to the end of a year, there is nothing better than savouring warming delicacies in front of a breathtaking harbour view to round up a fruitful year. A plethora of clay pot dishes are ready at Kwan Cheuk Heen for gourmets. Highlights include the exquisite Shark's Fin with Mixed Vegetables in Clay Pot and the mouth-watering Rice with Crab and Crushed Garlic in Clay Pot.
What’s more? An enticing series of hot pot such as Spicy Chicken Meat in clay pot " Sichuan Style", Garoupa Fillets with Preserved Pickle Vegetables in Clay Pot and Mutton Brisket in Clay Pot are not to be missed.
Harbour Grand Café
Over at Harbour Grand Café, an Italian promotion will be on stage in October for three months. Dishes like Grilled Spring Chicken with Lemon, Stuffed Squid with Minced Pork and Vegetables in Saffron Sauce and Grilled Seabass with Pancetta and White Wine Sauce, prepared in traditional Italian cooking methods, are sure to allure gourmets’ taste buds. More Italian signatures such as Stewed Veal shank with Tomato Sauce, Pepperoni Pizza , Three cheese pizza and Spaghetti Carbonara are just a few of these highlights to be named.
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 Sashimi and Tarabagani Crab Leg Hot Pot are the stars of the menu. Crab aficionados will surely be satisfied.
Sneak out from work, relax on a couch chit-chatting with friends at our cozy Lobby Lounge is one of the great ways to get away from the busy Hong Kong. Come sample our six all-new Autumn drinks now!
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Contact: Irene Tse – Senior Marketing Communications Executive
Tel: 852-2121 2626
Fax: 852-3908 6869