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When King Crab meets Queen Crab

12/10/2010

Harbour Grand Hong Kong will round off the Year 2010 with a plethora of nourishing, seasonal and precious ingredients this November and December. King and queen crabs from Japan, white truffle from Italy, games from Thailand and China, all are perfect for winter and none should be missed.

Hokkaido, blessed with a long stretch of pure, uncontaminated and icy water, is a dear habitat for king crab. Tarabagani, Japanese for king crab, is caught in Japan Sea and Okhotsk Sea up in the north. Over 100 tonnes are caught every year. Each crab could be as heavy as 15 pounds, and it takes 10 to 15 years to grow. The difficulty in catching it further jacks up the price of this already preferred sea animal. Available all year round though, there is no doubt this is best savoured in the snowing season when the low temperature firms up the crab meat, even more chewy and succulent.

Freshly flown in from Hokkaido, Japan, Tarabagani presents itself together with Queen Crab on the Nagomi dining table in a variety of ways – Braised Matsubagani with Avocado, Grilled tarabagani Leg, Bean Curd Skin Rolled with Crab Meat and Taro Tempura and more. Persimmon with Crab Meat in Vinegar, a traditional dish in Kyoto, is prepared using thin slices of cucumber and carrot to wrap pealed persimmon and queen crab meat. The final touch of sprinkling vinegar inside the wrapped layers unites the original flavour of crab with persimmon. Nothing could be better than completing the course by Japanese Fuyu Persimmon. Fresh from Kyoto, rich in Vitamin C that helps strengthen immunity. A perfect winter fruit to replenish the skin and body. Taste and texture? Simply luscious.

The unique aroma of white truffle will fill Le 188° Restaurant & Lounge. To Jeno Friedl, Executive Chef, white truffle is not a matter of vastness, rather, it is the flavour that speaks in a dish that counts. Retaining the original flavour of this super star is key. Supporting casts are therefore kept to the simplest – poached organic egg, linguini, ice-cream, to name a few. They are shrewdly picked in order to avoid competing with white truffle while enriching the dish as a whole. Eggs are organic, white truffle linguini, ravioli and ice cream are home-made, scallops are giant from Australia. Chef’s darling creation is Risotto served with White Truffle Ice-Cream and Shaved with White Truffle. White truffle ice-cream melts on the fresh hot risotto, and slowly turns into white truffle sauce. The tasting process is delighted by this textural change.

What’s better than enhancing the body with rare games after a year of hard work? Known for its healing value, crocodile meat is good for improving blood circulation, effective in treating asthma and building resistance against coughs. Deer, on the other hand, is rich in protein and age-defying collagen. Chef Bobby believes nourishing dishes are what his guests deserve at the year-end and hence produced these as a gift to all patrons: Braised Crocodile’s Feet with Bamboo Shoot, Bean Curd Stick and Roasted Pork, Braised Deer Meat with Bamboo Shoot and Mushrooms, and Braised Turtle with Roasted Pork and Mushrooms in Clay Pot. Games are sourced from Thailand, Hainan, Shenyang and Guangdong of China. Health and gourmet, we have it all in Kwan Cheuk Heen.

An array of Japanese food is ready to serve in Harbour Grand Café buffet in November and December. Flaming A5 Wagyu Beef Sushi, Baked Oyster in Japanese Style, Deep-fried Soft Shell Crab, Black Bean Cheese Cake, plus traditional Japanese desserts - Dango and Daifuku. Freshly made sushi and fresh sashimi are must-have. It is a culinary journey to Japan.

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Contact: Wings Mok – Marketing Communications Manager

Tel: 852-2121 2637

Fax: 852-3908 6869

Email: wingsm@harbourgrand.com

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