Harbour Grand Hong Kong Press

Time Rewinds at Kwan Cheuk Heen

07/06/2012

Time rewinds to the good old days at Harbour Grand Hong Kong. From July to September, Harbour Grand Hong Kong’s Chinese restaurant, Kwan Cheuk Heen, will introduce a collection of sumptuous old Hong Kong dishes that once popular along the fragrant harbour.

The majority of the old Hong Kong dishes require craftsmanship and patience, “Provision in the past was insufficient. Discarded ingredients were pulled together to design new dishes. This common practice reflects the living condition in that era, and I admire people’s creativity,” Chef Ki grinned as he marvelled at how they made good use of leftovers. Admiration on these innovative dishes is now open to the young and the old, bridging the gap between the two generations.

More than 15 good old Hong Kong dishes are ready to serve. The first magic happens to Stir-Fried Fish Maw with Conpoy, Egg and Bean Sprouts. Osmanthus is a costly ingredient in the past and hence not everybody can savour. Talented chefs made do it with fish maw by finely dicing it and frying with eggs and bean sprouts, thus creating the look and feel of this too-far-to-reach ingredient, osmanthus.

Sautéed Vegetables with Mustard Plant, Choi Sum and Chinese Mushrooms is another typical dish of turning wastage into delicacies. The top and bottom of mustard plants and choi sum were usually rejected when cooking for the affluents. The rejected ones were then collected. By simply tying them with chives flowers like bundles of firewood, and the modern addition of premium Chinese mushrooms and carrot sticks, this dish has become a healthy and good-looking choice.

Rich in collagen, fish lips, or more exact, the skin of upper lips and sometimes including nose and eyes, are much lower in price than shark’s fin and yet possess the equally-tempting quality. In the Braised Shark’s Fin Soup with Duck Meat, duck meat, bamboo shoots and Chinese mushrooms are added to enhance the flavour. Smooth texture, exceptional nutrients, plus easiness to prepare, no wonder this soup has been appealing from then till now.

Apart from treasuring the above classics, Chiuchow chefs’ pride “Nine Dishes Set” will be showcased at the same time, a chance to savour signatures that stand through eras.

Highlights of other restaurants:

Le 188° Restaurant & Lounge

Up close and personal with lobsters! We have picked four superstars, namely from France, Canada, US and Australia. Each possessing its own character, each rendering its unique flavour, with inimitable cooking skills. Try Roasted Southern Rock Lobster in Crust of Ginger and Garlic, with Cilantro, Shiitakes and Sweet Potato Cream and Salad of Blue Lobster Breton Carpaccio of Figs and Mousse of Foie Gras, or Canadian Lobster Gratined with Garlic, Green Peas and Iberico Ham. Soft or crunchy, sweet or salty, here offers a variety for lobster aficionados.

Nagomi

Nagomi’s exquisite eight-course set menu of matsutake will be presented in July to September. Given the name “The King of Mushrooms”, matsutake contains high nutritional values which are better preserved by simple cooking methods like grilling and boiling. Highlights include Braised Duck in Sauce, Salmon Sushi Ball, Deep-Fried Shrimps, Grilled Matsutake and Braised Asparagus with Sea Urchin Sauce, Grilled Matsutake in Whelk Shell, Matsutake and Seafood Broth and more.

Harbour Grand Café

An array of fresh fruit dishes awaits gourmands at Harbour Grand Café. Refresh the taste buds with Strawberry Scallops with Gold Dust, Water Melon Gazpacho, Salmon Guava in Filo Pastry and Peach Baba.

Lobby Lounge

Sneak out from work, lie on a couch at the cozy Lobby Lounge and feel the summer breeze. Eight summer cocktails are available.

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

Email: wingsm@harbourgrand.com

Overview