仲夏滋味中菜 / Summer Chinese Gourmet @ Dragon Inn – Regal Airport Hotel

於龍門客棧品嚐一系列創意海派上海菜,「海派菜」即創新上海菜,在傳統上海菜烹調基礎上,再吸收各家菜系的精華和烹調技術而成,講究推陳出新之餘,卻又保留著上海菜傳統的精髓。主廚為經典上海菜注入新元素,如酒釀丸子燒桂魚、香橙桂花糖蓮藕等。菜式口味創新、造型精緻,用料配搭別出心裁,為你帶來嶄新的美食體驗。

白切羊肉 $188

酒釀丸子燒桂魚 $298

鹽酥八寶鴨 $328

時蔬圈子 $208

乾煎帶魚 $168

蝴蝶醬方肉 $198

香橙桂花糖蓮藕 $168

竹網田雞 $168

蒜香麻油拌茄子 $138

酸辣鹹菜黃魚麵  $108 (碗)

另外,紅軒廚師鄒啟富及龍門客棧廚師連俊傑獲2018首屆一帶一路火辣廚藝挑戰賽的銅獎榮譽,比賽以「香辣」為主題,充分展示他富有創造力的烹飪技藝。

推廣日期:20187月至9

供應時間:上午12時至下午3時,晚上6時至11

Dragon Inn Regal Airport 龍門客棧 - 富豪機場酒店 OKiBook Hong Kong - Restaurants, Buffet, Booking, Reviews Deals, Discounts, Dining Promotions 香港,餐廳及預訂,自助餐, 評價,折扣,優惠, 餐飲促銷

September Members Dining Offers 9月會員獨家優惠 - OKiBook Hong Kong Restaurant Buffet booking 自助餐預訂香港

OKiShop Mid-Autumn Festival - 中秋節月餅高達6折 - Mid-Autumn Mooncakes - Up To 40% Off

Join us at Dragon Inn for a variety of modern Shanghainese specialties which amaze you with its fresh combination and presentation. New modern style of Shanghai cuisine is also called “Hai Pai Cai”, based on traditional Shanghainese cuisine, it absorbs the essence and cooking techniques of various Chinese cuisines. It emphasizes attention to details, innovation, but retains the essence of Shanghai authentic cuisine. Menu highlights include Braised Mandarin Fish with Osmanthus in Wine Syrup and Stuffed Sticky Rice in Lotus Root with Osmanthus sweet, etc.

Sliced Cold Mutton with Sweet Bean Paste HK$188

          Braised Mandarin Fish with Osmanthus in Wine Syrup HK$298

           Deep-Fried Crispy Duck with Assorted Ingredients HK$328

Braised Pig Intestine with Seasonal Vegetables HK$208

           Pan-fried Beltfish HK$168

          Braised Pork Belly with Fermented red Beancurd HK$198

Stuffed Sticky Rice In Lotus Root with Osmanthus sweet HK$168          

Stir-fried frog with Lotus Root & Bell Pepper HK$168

                 Steamed Eggplant with Sesame oil & Garlic HK$138

Noodles in Soup with Yellow Croaker & Preserved Vegetables HK$108 (per person)

 

Dragon Inn’s Chef Lin Chun Kit won the Bronze Award by 2018 Belt & Road (B&R) Hot Chef Culinary Challenge, an international competition that embraces different types of cuisine cooking under the ‘Hot & Spicy’ theme.

Promotion Period: Aug 1 – Sept 30, 2018

Serving time: 12:00noon – 3:00pm, 6:00pm – 11:00pm

OKiBook Hong Kong - Restaurant & Buffet Booking Reviews Discounts Promotions - OKiBook香港,餐廳及自助餐預訂, 評價,折扣,優惠

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