Harbour Grand Hong Kong Press

Winter Sensation at Kwan Cheuk Heen

06/10/2011

Weaving a winter dream for gourmets, our talented team of chefs at Kwan Cheuk Heen, Harbour Grand Hong Kong, have created and re-created a collection of dishes that could possibly brighten up the gloomy winter days.

This good old Hong Kong dish – Roasted Pork Belly, Chicken Liver, BBQ Pork and Sliced Ginger on a Skewer – once popular amongst the working class, is revived in the magical hands of our modern Chinese chefs. A favourite of many in the 1950-60s after war when food supply was limited and most people were not well off, this dish is time-consuming and takes much skill in preparation. Chefs then were smart in making good use of leftovers like chicken liver and pork belly fat. Pork belly is cut into a golden-coin shape, hence its Chinese name literally “Golden Coin Chicken”. It is marinated with sugar and Chinese rose wine for days till the colour of fat turns snowy white. Chicken liver has to be cleansed thoroughly, and seasoned with secret sauce for one day, then all three are skewed together in layers: pork, chicken liver and pork belly for grilling. When almost done, chefs would brush a stroke of maltose on top to add the flavour and grill slightly again before serving. A memoir for the oldies, a reminder of abundance for present generations.

Going back further to Ming Dynasty. Braised Whole Pig’s Trotters tells another story. Shen Wan-san, a legendary millionaire in Zhouzhuang, Jiangsu Province, China, is said to turn famous after donating hundreds and thousands for restoration of city walls after war. Holding lavish banquets for VIPs and government officials was his daily pastime. One of his beloved dishes was this Braised Whole Pig’s Trotters. A desirable version is made of back trotters with meat and fat evenly distributed, adding secret sauce and simmering for a whole day to allow the sauce to permeate into every layer of meat. It is tender and juicy. No wonder the Chinese name of this dish is literally entitled “Zhouzhuang Wan-san Pig’s Trotters”. It is widely known ever since. Not only does it provide the fame that one might go for, its rich in collagen is an added value many ladies cherish.

15 Clay pot dishes have also been carefully crafted on top of the must-haves above. Braised Kurobuta Pork and Abalone, Braised Turtle with Roasted Pork and Mushrooms, and Braised Lamb with Bean Curd Stick, Bamboo Shoots and Mushrooms. Sizzling hot and nourishing, winter’s scrumptious companions. Be sure to try out our chef’s recommendation, Steamed Crab and Rice with Garlic served in Clay Pot. Crab juice and flavour fill the rice. No wonder the rice has become the most sought-after.

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Contact: Wings Mok – Director of Marketing Communications

Tel: 852-2121 2637

Fax: 852-3908 6869

Email: wingsm@harbourgrand.com

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