Harbour Grand Hong Kong Press

Old Hong Kong Dishes

14/06/2011

Turning ordinary into extraordinary, Harbour Grand Hong Kong’s Chinese Restaurant Kwan Cheuk Heen has ventured into the time tunnel and brought the sumptuous old dishes in the 1950-60s Hong Kong to the modern days. Travel back to the good old days in July and August, and savour the good memories.

“Supply was limited in the past. People appreciated all they had, e.g. every part of a duck could be turned into a tempting dish without wastage. Yes, it means much labour to our chefs. However, as long as we see faces of respect and satisfaction, that is all that we want,” expressed Antoine Babin, Director of Food & Beverage, Harbour Grand Hong Kong.

It takes much time and work to make this dish, simple the name might seem: Sautéed Chicken Wings Stuffed with Shredded Bamboo Shoots, Black Mushrooms and Yunnan Ham. First, chicken wings are marinated in double-boiled rice wine, then de-boned, and stuffed in bamboo shoots, black mushrooms and Yunnan ham. Finally pan-fried till golden brown. Crispy outside, juicy and crunchy inside.

To revive this close-to-extinct favourite - Deep-fried Duck Webs and Chicken Liver Rolled with Chicken Intestine – our chefs will present in its most traditional way, using chicken intestine to wrap duck webs and chicken liver. After deep-frying, honey will be added on top, as a final savoury touch.

A bowl of rice is probably the best companion to this Braised Pork Belly, Bean Curd Sheets and Chive in Shrimp Paste Sauce. It is composed of simple and easy-to-access ingredients: pork belly, bean curd sheets, ginger, shallots and onions. The essence lies on the shrimp paste which goes perfectly well with pork belly. No wonder why this Guangdong delicacy was so popular amongst the mass public in the past.

More are on the list, e.g. Deep-fried Pork Belly Stuffed with Shrimp Paste, Crab Meat and Roe, Braised Minced Fish Soup, and Roasted Chinese Pork Sausage with Honey Sauce, to name a few. Re-created after more than five decades, these dishes will be a good reminiscent of the good old days for the familiar generation and probably a creation for the generation X & Y.

Highlights of other restaurants at Harbour Grand Hong Kong:

Le 188° Restaurant and Lounge

Beef-crazed can savour six delicacies featuring Australian Wagyu beef in one go at Le 188°! Braised Wagyu Cheek with Roasted Apple, Green Pea, Fresh Wasabi, Raw Marinated Wagyu Tenderloin with Ginger Air, Soya Jelly, Micro Herbs, Wagyu Oxtail Ravioli, Spinach Crème, Truffle Oil, Lemon, to name a few. Sure to tickle gastronomers’ taste buds.

HGC

C’est délicieux! A delicious tour to France will be held in July and August. A plethora of scrumptious French gourmet await French-food lovers, Beef Bourguignon, Baked Mussels Provençale and Escargots de Bourgogne…Be sure to check out the equally delicious Mango Mille-feuille, no one can resist it from the first bite. It is delicious!

More delectable French tastes:

• Seared Tuna Niçoise

• French Onion Soup

• Coq Au Vin

• Cherry Jubilee

• Apple Tart Tatin

Nagomi

Nagomi’s exquisite selection of abalone will be presented this summer. Steamed, roasted and braised abalone, highlights include Abalone and Jyunsai Broth, Braised Abalone in Kyoto Sauce and Japanese Style Roasted Abalone. A hearty eight-course abalone set that should satisfy all diners.

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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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