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Premium Beef around the World at Le 188˚ Restaurant & Lounge
Supreme beef from around the globe will be featured in Le 188˚ Restaurant & Lounge, Harbour Grand Hong Kong, from April to June 2013.
Protagonists include A4 Kobe beef, M8 Australian Wagyu beef, US Prime and Angus beef and Canada Prime beef.
Kobe beef, the legendary name that symbolizes the highest quality and price in the steak arena, is a special grade of cattle raised in Kobe, Japan. The well-known feeding and breeding techniques like massaging, feeding them with sake or beer, listening to music, drinking mineral-rich water from the mountain, are to adapt them to the tough and remote terrain. Living in a joyous environment with personal-butler like services, the cattle produces meat that is finely marbled and extraordinarily tender.
“To preserve Kobe beef’s originality, the simpler the better is the cooking method,” expressed Shih Suen-keung, Head Chef of Le 188˚. This is why appetizer Japanese A4 Kobe Beef Tartar with Horseradish Jelly and Crispy Garlic Chips can be an exciting starting point.
The finely diced Japanese A4 Kobe Beef, onion, shallot, parsley, olive oil, lemon juice and egg yolk are stuffed in the cylindrical-shaped spring rolls, accompanied with horseradish jelly, sour cream and deep-fried garlic. The unembellished tenderness inside contrasts with the crispy shell. Utterly astonishing!
As to the main, Japanese A4 Kobe Beef Tenderloin comes with chopped rosemary, black pepper and sea salt, good enough to bring out the natural flavour of the steak. It is slightly grilled to preserve its juiciness. Melting is perhaps the best adjective for it.
The 18oz Australian Grain Fed Beef Tomahawk Steak, as huge as an axe and so named, is specially sweet and rich in flavour after grilling. The soft and tender steak makes it not difficult to finish the gigantic piece.
Beef from the States is given a guarantee by the U.S. Department of Agriculture if the word “prime” is provided. It is the highest quality beef reflecting its ultimate tenderness, juiciness and flavour. Featuring in this promotion are US Prime Sirloin and Rib-eye, plus Angus beef. Chef Shih has handpicked the best combination of marbling and maturity for his creations.
Canadian beef is equally lean, elegant and flavourful thanks to the serene habitat in which the cattle live. Fresh air, clean water and infinite pasture are believed to be the main intelligence that yields abundant marbling, fine texture and succulent flavour. The key grading criteria for the quality grades are maturity, meat color, fat color, carcass muscling, fat coverage and texture, meat texture and marbling level. Grading assigned to youthful carcasses are from Canada A, Canada AA, Canada AAA to Canada Prime. Chef Shih has chosen Prime beef in this feature. For each one of them, he roasts the stately beef, locking the juice inside and leaving the core rose red with crispy outside, releasing intoxicating aroma of this unsurpassed delicacy.
Six different sauces are available for guests to choose from. Recommendation includes morel mushroom sauce and black peppercorn sauce.
Live music spices up the ambience in the sky every evening: Sunday – Thursday: 7 – 11 pm; Friday, Saturday & Public Holiday Eves: 7:30 pm – 11:30 pm.
Promotions from other hotel restaurants
Celebrate birthdays with 15 persons for lunch & dinner buffet at Harbour Grand Café or semi-buffet lunch at Le 188˚, guests will enjoy these FREE: birthday cake, sparkling wine, and even buffet for the birthday person. Plus 15% off the total food bill. Need an extra cake for more friends, guests can take advantage of cake discount, and get 20% off before 9 pm and even 50% off after 9 pm at Harbour Grand Café’s cake counter. 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. It’s more fun to celebrate birthdays there.
Kwan Cheuk Heen
Abalone, lobster, geoduck, crab, razor clam and more fresh seafood will be showcased at Kwan Cheuk Heen. To create the Chilled Abalone with Sake Sauce, abalones are marinated in the sake sauce made of mirin, Sichuan pepper, star anise, Chinese cinnamon and herbs for 24 hours. Executive Sous Chef Wong Kam Ki has selected the right size of the fresh local lobster for this exhilarating Steamed Lobster with Supreme Truffles XO Sauce. The aroma of the homemade Supreme Truffles XO Sauce enhances the flavour of lobster. Steamed Crab with Egg White and Hua Diao is another highlight of the menu. All are available from April to June.
Spring is the time to admire the beauty of Sakura. An eight-course sakura menu is available at Nagomi from April to June. Guests can appreciate the splendour of this season by savouring Sakura and Japanese Egg Broth, Steamed Japanese Glutinous Rice and Sakura and Green Tea Cake and more.
A cocktail and a piece of yummy cake make up a blossoming spring. Try out one of the seven Rye Vodka Specials in the tranquility of the season. Happy Hour is extended till midnight.
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
Harbour Grand Hong Kong
MTR Fortress Hill Station
Exit A, 23 Oil Street
North Point, Hong Kong