富豪金殿金裝大閘蟹盛宴 / Golden Hairy Crab Feast @ Regal Palace – Regal Hongkong

秋天一向有「大閘蟹季節」的美譽。10月推出的大閘蟹菜譜推廣正正處於大閘蟹最豐收的階段。公蟹蟹膏軟滑,母蟹蟹膏甘香,滿足不同客人口味。富豪金殿推出大閘蟹7道菜晚宴菜譜,精選原隻大閘蟹配合生拆蟹粉菜式,一眾蟹迷定必一嘗。除了原汁原味的7両重清蒸極品大閘蟹,總廚設計出多款別出心裁的大閘蟹蟹粉菜式。蟹粉菜多配以清淡食材以配合蟹粉鮮味,為食客帶來非一般的鮮味享受。供應期由即日起至2016年10月31日。

大閘蟹7道菜晚宴

蟹粉燕窩玉龍羹

焗釀生拆蟹粉芙蓉蟹蓋

干邑蟹粉爆和牛粒

清蒸極品大閘蟹 (7両)

上湯雲腿津白

生煎大閘蟹粉流沙包

黑糖老薑茶地瓜湯丸

每位$1,088

 屢獲殊榮的富豪金殿以精心炮製的高級粵菜、鮮魚菜式及精緻點心美食而馳名,加上佈置時尚典雅,備受高尚的饕客追捧。作為城中知名食府之一,富豪金殿提供多種矜貴佳餚,食材尊貴,大廚擅長主理鮑魚、海參及花膠等菜式,絕對是你舉辦喜慶活動及商務晚宴的理想場地。粵菜源自中國南部廣東省地區,為中國八大名菜之一,並經各地廣東移民宣揚,令其菜式發揚光大。粵菜是中國菜式之中較清淡及健康的一種,並提倡短時間烹調以保留食物的鮮味,以帶出餸菜的原汁原味。雖然有不計其數的烹調方法,但以炒、蒸、煎及炸最為普遍。而醬汁主要以豉油、醋、糖、鹽、薑、蔥及蒜頭烹調而成,以提升菜式的鮮味。

Autumn is always the best season to taste Hairy Crab.  Hairy crab roe are usually paired with ingredients with lighter flavour.  Executive Chef at Regal Palace especially designs many hairy crab roe dishes, to enjoy with the Steamed Fresh Hairy Crab.  Hairy Crab menu at Regal Palace amazes diners with the best taste of freshness from now till 31 October 2016.

7-course Hairy Crab Menu

Braised Hairy Crab Roe Soup with Bird’s Nest and Lobster

Baked Crab Shell with Hairy Crab Roe

Stir-fried Wagyu Beef Cube with Hairy Crab Roe and Cognac

Steamed Fresh Hairy Crab (7-tael)

Braised White Cabbage with Yunnan Ham

Pan-fried Hairy Crab Roe Bun

Sweetened Ginger Tea with Sweet Potato and Dumpling

$1,088 per person

Regal Palace serves authentic and refined Cantonese cuisine with a choice of live fish, dim sum delicacies, signature and award-winning dishes in a splendid setting. As one of the prefect dining venues for hosting celebratory banquets and business dinners in town, Regal Palace is also renowned for serving classy and fine Chinese delicacies like abalone, sea cucumber and fish maw on its menu. Cantonese cuisine comes from Guangdong Province in southern China and is one of the Eight Culinary Traditions of Chinese cuisines. Its prominence outside China is due to the large number of early emigrants from Guangdong. Cantonese cooking is somewhat lighter and healthier than other regional Chinese cuisines. To bring out the freshness of the food, Cantonese cooking traditionally requires the shortest cooking time. Preparation methods usually involve stir-fry, steam, pan-fry and deep-fry. Sauces are made from ingredients like soy sauce, vinegar, sugar, salt, ginger, spring onion and garlic to enhance flavours.

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