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Spicing Up Kwan Cheuk Heen

11/02/2011

The aroma of chilies will linger in the air of Kwan Cheuk Heen, Harbour Grand Hong Kong this March and April.  On the menu will add selected traditional Sichuan dishes to spice up the Cantonese creativity.

Executive Chef – Chinese, Bobby Chan, has hand-picked less than 20 dishes for this occasion.  Not many.  A good sum to please the long-numbed taste buds in the extraordinarily cold winter this year.  From appetizers like Marinated Pork Belly Slices with Mashed Garlic, to the Hot and Sour Shark’s Fin Soup and the main Like Fried Crispy Chicken with Dried Red Pepper, local ingredients play a key role.  Sichuan Pepper, Red Oil Dou Ban and local Chili Sauce, to name a few, are just some of the major essences from Sichuan to be orchestrated with Hong Kong ingredients on the plates.

Hand-made Dan Dan Noodles, one of the signature dishes in this promotion, features noodles handmade by our professional noodle chef.  Steamed Sliced Pork Belly with Chinese Herbs Wrapped in Lotus Leaf is refined from the traditional edition: preserved with rice, minced pork is added with Chinese rice wine and brewer’s grains followed by three hours of steaming.   Tender and aromatic.  Must-haves like Hot and Sour Shark’s Fin Soup is equally scrumptious dish to be showcased in this season.

Over at Le 188˚, Harbour Grand Café and Nagomi will each present their exciting menus for spring.

Le 188° Restaurant & Lounge

Le 188° goes organic!  Discover the beauty of organic veggies from a variety of organic vegetable dishes: in White Wine Steamed Venus Clams, at least five kinds of organic baby vegetables are steamed with Venus clams in white wine. Brown Butter Fried Turbot is embraced by organic celeriac, sautéed organic carrot and truffled organic mushroom foam.  For Tonka Bean Panna Cotta, we have organic raspberries, blueberries, strawberries and blackcurrants as companions.  A visually enjoyable and physically beneficial culinary experience.

Nagomi

Spring, not only the time for sakura viewing, but also the season to try out spring food.  Traditional sakura dishes include Sakura Ebi with Cuttlefish Paste Soup, Sakura Snapper Sashimi and the must-try dessert - Tomichi Red Bean Pudding.  Mildly sweet, tinted with sakura aroma, a ladies’ favourite.  Set menu priced at HK$980 per person.

Harbour Grand Café

Seafood-lovers will frequent this high-ceiling restaurant these two months for Sea Urchin Fried Rice, Stir Fried Slipper Lobster with Garlic and Chili, Glutinous Rice Served in Bamboo and Sautéed Crab Leg and more seafood delights will be served on the buffet stations.  Dinner buffet priced at HK$438 per adult, HK$238 per child from Sunday to Thursday; HK$468 per adult, HK$268 per child on Friday, Saturday, public holidays and eves.

Fine food is never too much.   Try out these delicacies this March and April.

Surf our site at: www.harbourgrand.com/hongkong, or become our fans at our page on Facebook.

Contact:  Wings Mok – Marketing Communications Manager

Tel:  852-2121 2637

Fax: 852-3908 6869

Email:  wingsm@harbourgrand.com

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