The Flavours of Wellness at Harbour Grand Hong Kong
Harbour Grand Hong Kong will introduce healthy and tasty dishes at Kwan Cheuk Heen from July to September, perfect for those who lead a stressful life in a modern city.
Adding Chinese herbs and selected nourishing food items into cooking is not as complicated as it is believed. Attaining both gastronomic and nutritional benefits however demands skills and heart.
Chef Ki, Executive Sous Chef – Chinese, has picked tea tree mushrooms for the leading role in this Braised Dried Tea Tree Mushrooms and Pork in Thousand Layers. This high protein and low fat mushroom contains 18 amino acids. It is anticancer and advantageous to eyes and kidneys. Chef Ki uses Hua Diao, a Chinese yellow wine, chicken stock and sesame oil to marinate the mushrooms while thin slices of pork are pan-fried with minced garlic, minced ginger and Hua Diao. To lock the unique flavour of the mushrooms, and to allow the aroma of the mushrooms infiltrate into the pork, Chef Ki has a small tip, “Place the pork slices layer by layer, topped with tea tree mushrooms. It’s a simple yet effective method to retain the juice and aroma while steaming.” Smart Chef Ki balances the dish further with lily bulbs and red bell peppers, enriching the final look.
Fu Ling, also known as Polyporus, is a fungus that favours the ground around pine trees. It promotes a healthy urinary system and general healthy blood flow, and is remedial to the heart and spleen meridians. Radix Astragali, named in Chinese “Huang Qi”, is another Chinese herb that invigorates “Qi”, the vital energy, relieves the swelling of the body, and promotes muscle regeneration. Chef Ki put the two herbs together with seafood, and created this tonifying dish, Sautéed Giant Garoupa Rolls with Fu Ling and Vegetables. After steaming the herbs for an hour, the herbs are chopped and mixed with minced pork. They are then rolled inside the giant garoupa fillets for another round of steaming. Flavours are interlocking. Another beautiful representation of Chinese herbal cooking.
Radix Polygoni Multiflori, “He Shou Wu” in Chinese, is widely recognized in the treatment of premature grey hair and promoting blood circulation. He Shou Wu, cinnamon, ginger, spring onion, soya sauce, rock sugar and Hua Diao are boiled together for 90 minutes, and put the chicken in for slow cooking for half an hour. This He Shou Wu and Cinnamon Chicken suits gourmets of all ages.
A nourishing series cannot do without a tonic soup. Chef Ki recommends Double-boiled Soup with Assorted Elm Fungus, Yellow Fungus and Geoduck. Both fungus contains calming effect while the geoduck good for the liver. A gift for a hot summer.
More treasures are ready for diners to explore:
Le 188˚ Restaurant & Lounge
Fresh from the market is perhaps all what diners want. Now at Le 188˚, their wish will come true. Chefs will handpick freshest ingredients from the market and bring to the table every day. Duck and Pistachio Terrine, Grilled Seabass, Tuna Tartare and more are one of the items gourmets will find in a menu refined specially for the fresh-food-goers.
The seasonal Abalone Set features abalone in different cooking and presentation methods, e.g. naturally sweet abalone and winter melon broth, freshly grilled abalone in miso sauce, air flown abalone, mahata and salmon sashimi. Finish the 7-course meal with the Strawberry Mochi, and one shall be satisfied.
Harbour Grand Café
Niçoise Salad, Seabass Medallions with Basil Sauce, Green Crab Cake with Mayonnaise and more Southern France delicacies will be presented in the dinner buffet from July to September. Traces of healthy and favourite ingredients like olive oil, garlic, basil and anchovy are almost omnipresent on this summer’s Provence menu. Seize the chance to stay healthy.
To beat the summer heat, try out the Hotel’s Signature Ice Tea. It is a black tea blended with jasmine blossoms, bergamot, crisp pear flavour, earl grey and Chinese black tea. The pear flavour is subtle yet sweet, and the jasmine gives a sense of zing. The combination of all is heaven on a sizzling earth.
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Contact: Wings Mok – Director of Marketing Communications
Tel: 852-2121 2637
Fax: 852-3908 6869