富豪金殿冬至盛宴 / Winter Solstice Menu @ Regal Palace – Regal Hongkong

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廣東人有謂「冬大過年」,一年之中除了農曆新年外,冬至普遍被認為最重要的中國傳統節日。富豪金殿有見及此由即日起至2016年12月31日推出冬至虎蝦鮑魚盛宴,讓大家與至親好友聚首一堂,共享美饌。菜譜中特別推介金湯焗大虎蝦,用上身形龐大且肉質爽口彈牙的大虎蝦,配合用香甜南瓜及上湯煮成的金湯,突顯陣陣海鮮鮮味。中國矜貴食材中,鮑魚為其中一種最廣為食客喜愛的。百靈菇生扣玉掌六頭鮑用上原隻肉厚肥美的六頭鮑魚,鮮味有咬口的鮑魚配合全吸收鮑汁的百靈菇及鵝掌,必能滿足顧客口味。菜譜其餘菜式包括漁香三蔥爆野生參元貝王芙蓉花膠蟹肉燕金殿一品南乳吊燒雞等。

冬至盛宴

富豪四小碟

(金陵乳豬件、野菌伴青瓜、窩貼小棠菜及金殿叉燒)

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金湯焗大虎蝦

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漁香三蔥爆野生參元貝王

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芙蓉花膠蟹肉燕 或 滋補淮杞圓肉螺頭燉雞

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百靈菇生扣玉掌六頭鮑

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古法蒸花尾躉

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金殿一品南乳吊燒雞

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鮮魚湯富竹浸青蔬

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闔府安康團圓露

$5,688 (12位用) $2,888 (6位用)

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。

Regal Palace Regal Hongkong 富豪金殿 富豪香港酒店 - 富豪金殿 - 富豪香港酒店

 

Winter Solstice is traditionally one of the most important Chinese festival of the year, other than Chinese New Year. It is the time for a celebration of delicacies with families and friends. Regal Palace specially designed menus for the Winter Solstice Festival from now till 31 December 2016 to satisfy all. The highly recommended Braised King Tiger Prawn in Pumpkin Sauce uses the big sized tiger prawn which is loaded with flavour and fresh. Serving with pumpkin sauce which is sweet and tasty to make the dish irresistible. Abalone has always been one of the most popular premium ingredients in Chinese culinary culture. Braised Whole Abalone with Goose Web and Mushroom uses the thick whole abalone cooking with goose web and mushroom which absorbs all the decent abalone sauce. Other highlights of the menu include Stir-fried Sea Cucumber and Scallop with Spring Onion, Scallion and Onion in Spicy Sauce, Braised Bird’s Nest Soup with Fish Maw and Egg White, Roasted Chicken with preserved Bean Curd Sauce, etc.

Winter Solstice Menu

Appetizer Combination

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Braised King Tiger Prawn in Pumpkin Sauce

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Stir-fried Sea Cucumber and Scallop with Spring Onion, Scallion and Onion in Spicy Sauce

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Braised Bird’s Nest Soup with Fish Maw and Egg White or

Double Boiled Chicken Soup with Whelk, Dried Logan and Chinese Herbs

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Braised Whole Abalone with Goose Web and Mushroom

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Steamed Grouper with Shredded Pork and Mushroom

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Roasted Chicken with Preserved Bean Curd Sauce

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Simmered Vegetable with Bean Curd Sheet in Fish Broth

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Sweetened Walnut Cream with Dumpling

$5,688 for 12 guests   $2,888 for 6 guests

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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