Seafood Adventure at Kwan Cheuk Heen
Harbour Grand Hong Kong will bring in interesting seafood from various oceans and orchestrate in Chinese cooking styles, creating an array of delightful dishes for seafood aficionados at Kwan Cheuk Heen in May and June.
French scorpion fish, Mediterranean Sea monk fish, US Boston Lobster, Canadian Dungeness crab and even local lobster – all will see a transformation in the magical hands of Chinese Executive Chef Bobby Chan. Scorpion fish is heavily ridged with a large head and spines all over the head, cheek and body. Ugly and peculiar it might look, its flesh is unexpectedly tender. Bearing a notorious nickname – the monster of the sea, monk fish is scary outside, but sought after inside. It has a huge head, flat body and wide mouth. Jaws are armed with long and pointed teeth. The utterly awful appearance serves as a great protection from predators. Its tail is sweet and firm, flavour and texture are similar to lobster. Best of all for its predators like human beings, it is low in fat and cholesterol, and a great source of Vitamin B6 and B12. No wonder it needs a shield. Both scorpion fish and monk fish are hard to catch. A hidden sea treasure.
To prepare Steamed French Scorpion Fish with Washed Bean in Sichuan Style, Chef Bobby has carefully crafted his home-made washed bean. This popular Sichuan ingredient is braised to puree, deep fried till golden brown, and sprinkled on top of the steamed scorpion fish. Smooth, succulent and crunchy. A gratifying piece.
A totally different way is employed to put monk fish on the dining table. The best part comes from the tail which is around one-fifth of the fish. Deep-fried Whole Monk Fish with Mango and Hawthorn Sauce relies much on the sweet and sour sauce. It does not only spice up its freshness, but also draws the inherent taste of this rare seafood. Nourishing the body and pleasing to the tastebuds. An irresistible enjoyment.
Chef Bobby has elevated lobster-cooking to a new horizon. The superior soup of Fresh Sliced Local Lobster with Superior Soup Served in Stoneware is made of lobster head, tail, claws and shell. Borrowing the concept of Yunnan rice noodles, Chef Bobby heats up a stone bowl to 180°C, and pours in sliced lobster and soup. Served in traditional Korean stoneware, this dish allows diners to take their time to savour the true flavour of lobster without losing warmth. Guests can also order a bowl of rice and put them in the superior soup. An ultimate satisfaction.
More creations for diners’ selection:
- Spicy Sichuan Red Chili Soup with Australian Mud Crab Served in Stoneware
- U.S. Rock Oyster in Four Styles - Baked with Port Wine, Grilled with Sichuan Sauce, Gilled with Japanese Wasabi and Baked with Mixes Garlic
- Stir-fried Boston Lobster with Salted Egg Yolk
Highlights of other restaurants at Harbour Grand Hong Kong:
Sea urchin is in season now. Soft and sweet, its nutritional value is sometimes forgotten however. Encouraging elements include vitamin A & D, calcium, protein and fatty acid, these help improve skin complexion, lower cholesterol and prevent cardiovascular diseases. Whole Sea Urchin Sashimi, Braised Live Purple Sea Urchin with Winter Melon, Grilled Sea Eel in Sea Urchin Sauce and more can be found in this 8-course sea urchin set menu.
Le 188° Restaurant & Lounge
White asparagus, low in calories with detoxifying effect, is a perfect healthy vegetable. Pairing with exotic ingredients including crayfish, Wagyu beef and skate, white asparagus has become the queen of vegetables. From appetizers to dessert, all are carefully orchestrated to prepare guests for a hot summer at Le 188°.
Harbour Grand Café
A scrumptious variety of Australian flavour is ready at Harbour Grand Café. Toothsome Australian yabbies, blue mussel, ocean trout and kangaroo fillet are not to be missed. Other Australian must-try items are Roasted Lam Shoulder with Caramelized Sweet Potato, Ostrich Fricassee with Figs, Honey and Vinegar, Macadamia Nuts Crusted Australian Salmon Fillet and more. Be sure to try tem all.
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