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Sourced from Africa, France, Japan, Australia, USA and Mexico, exquisite oysters of these countries will light up the dining tables of Le 188˚ Restaurant & Lounge of Harbour Grand Hong Kong in January and February 2011. A plethora of sumptuous cuisines will also be served in Nagomi, Kwan Cheuk Heen and Harbour Grand Café.
Namibian oyster, a new star in the oyster family, is a treasure found in Namibia, Africa. It is soon becoming one of the largest oyster suppliers in the world. Oyster lovers should give thanks to the desirable natural habitat – the convergence of the warmth from the desert and the coldness from the Skeleton Coast. The grilled Namibian Gigas oysters, topped with chili, spring onion and olive oil dressing are crispy on the outside, moist and juicy on the inside. Paired with fried prawn, kale and Boston lobster bisque, this Grilled Namibian Gigas Oysters served with Spicy Prawn and Plantain Fritters is a must try.
Bahia Falsa Mexican Oyster Ceviche Served with Avocado, Tomato Seeds, Coriander is another irresistible appetizer. Not only is the oyster think and firm, the accompanying home-made tomato consommé jelly and fresh avocado play a perfect role in bringing out the essence of this creation.
White pearl oyster from France is smooth and crunchy. When paired with the refreshing artichoke heart and parsley toast in this French White Pearl Oyster Soup Served with Artichoke Heart and Parsley Toast, they are perfectly matched.
Plump and large in size, St. Peters Island oysters are best for grilled or deep-fried. In Crispy Fried St. Peters Island Oyster Served with Grilled Beef Tenderloin, Truffled Apricot, Potato Mash, the oysters are still juicy even after being deep-fried. A sophisticated combination - with thick and tender grilled beef tenderloin – and lingering finish.
Originated from the area of Okurkami Island in Japan, Komachi oysters are rich in flavour and slightly salty, with a light metallic flavour whereas the Jumbo Tasmanian oysters have a thick body and rich with an ocean aroma.
Worldwide Platter allows oyster-fans to try out all six kinds of oysters in one go. It encompasses crispy Bahia Falsa oyster from Mexico, Jumbo Tasmanian oyster from Australia, Komachi oyster from Japan, creamy White Pearl oyster from France, salty St. Peters oysters from the US, and finally, sweet Namibian Gigas oyster from Africa. An exceptional source of minerals like zinc, iron and selenium, plus Vitamin B12, these oysters, with their distinctive flavours, will sure bring a juicy and joyful touch to the taste buds.
Harbour Grand Café is going to present Mediterranean cuisine in these two months. Mediterranean cuisine, termed as the healthy alternative very often, varies widely in ingredient selection with regional characteristics. Following its evolution principle, Café’s team of chefs have consolidated a list of dishes that are low in fat, high in fibre and low in cholesterol. Spanish Paella, Greek-style Baked Moussaka, Turkish Baklava, Moroccan Lemon Chicken, to name a few.
Classic stoneware dishes will be the highlight at Kwan Cheuk Heen. Stoneware can keep the food warm and diffuse the adorable burned aroma for a longer time. Chef Bobby Chan has prepared mouth-watering dishes like Braised Bay Lobster with Ginger and Spring Soup, Fried Lamb Skewer Flambé and Fried Green Tea Rice with Black Truffle, Dried Shrimp, Conpoy and Preserved Cabbage and more.
Japanese yellowtail is just in season. It stores fats inside the body during winter, and becomes the most scrumptious in this period. In Sashimi, Braised Japanese Yellowtail with Japanese Turnip and Grilled Japanese Yellowtail in Sauce, the plump flesh makes it a perfect reason to indulge in, and to start a new year at Nagomi. Guests can also savour the warmth brought by the authentic Japanese Sukiyaki and gratify at the sizzling fare.
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Contact: Wings Mok – Marketing Communications Manager
Tel: 852-2121 2637
Fax: 852-3908 6869
Harbour Grand Hong Kong
MTR Fortress Hill Station
Exit A, 23 Oil Street
North Point, Hong Kong