四川菜品酒晚宴 / Sichuan Wine Dinner @ Regal Palace – Regal Hongkong

Read in English

佳餚配美酒從來是飲食精采絕妙之處。富豪金殿特別於2017年4月29日舉行一場四川菜配合多款法國佳釀的品酒晚宴。四川菜以麻、辣及香著名,多香料及配菜的烹調方式令每道菜式味道多元化並色香味豐富。8道菜晚宴菜譜中,總廚都根據菜式食材的味道特性配合口味不同的佳釀,多款來自法國的美酒讓顧客一次過品嘗醇酒美饌的雙重誘惑。是次品酒晚宴由入廚經驗豐富的富豪金殿中菜行政總廚楊嘉輝師傅主理,為顧客帶來令人回味無窮的四川名菜。

8道菜四川品酒晚

餐前酒

Tavel, Château Trinquevedel 2014

*****

富豪三小碟 (搖滾牛脷粒、鮮紅油抄手及 風味滷鮑魚)

Domaine Plou & Fils, Le Paradis, Touraine Demi-Sec 2014

*****

川味風沙辣子蝦

Henri Weber Gewurztraminer 2015

*****

金湯藜麥養顏海參羹

*****

自家製川辣水煮星斑片

Domaine Pierre Brecht, Alsace Pinot Noir 2014

*****

川味香蔥麻香雞

Château du Hureau, Tuffe, Cabernet Franc 2013

*****

濃雞汁雲腿津白

*****

鵝肝醬擔擔麵

Domaine des Bernardins, Muscat de Beaumes de Venise 2013

*****

拔絲香蕉

La Taille aux Loups , Triple Zero, Chenin Sparkling NV

每位$688 (連相配佳釀)

另收茶芥及加一服務費

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

Delicacies are always excellently perfect with fine wine.  Regal Palace specially organizes a wine dinner on 29 April 2017, pairing Sichuan delicacies with many inspirational wines from France. Sichuan cuisine is famous for its bold, spicy and strong flavours, resulting from a wide use of ingredients including pepper, chilli, garlic, etc. Many dishes of the menu are paired with selected wine that matches the flavour with consistency. Flavoursome Sichuan dishes to be prepared by the experienced Executive Chinese Chef of Regal Palace, Christopher Yeung, will absolutely amaze every one with surprises.

8-course Sichuan Wine Dinner

Pre-dinner

Tavel, Château Trinquevedel 2014

*****

Spicy Ox-tongue Cube, Meat Dumpling in Spicy Sauce and Abalone in Soya Sauce

Domaine Plou & Fils, Le Paradis, Touraine Demi-Sec 2014

*****

Deep Fried Shrimp with Crispy Garlic and Chilli Sichuan Style

Henri Weber Gewurztraminer 2015

*****

Braised Superior Sea Cucumber Soup with Quinoa

*****

Poached Grouper Fillet in Homemade Sichuan Spicy Sauce

Domaine Pierre Brecht, Alsace Pinot Noir 2014

*****

Marinated Chicken Sichuan Style

Château du Hureau, Tuffe, Cabernet Franc 2013

*****

Braised Tientsin Cabbage with Yunnan Ham in Superior Chicken Broth

*****

Sichuan Dam Dam Noodles with Foie Gras

Domaine des Bernardins, Muscat de Beaumes de Venise 2013

*****

Banana Fritter with Golden Syrup

La Taille aux Loups , Triple Zero, Chenin Sparkling NV

$688 per person with wine pairing

Subject to tea, condiments and 10% service charge

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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