曾於香港旅遊發展局舉辦的「 2005 美食之最大賞」中獲得金獎殊榮的柚甫藕茸大蟹鉗(每位$328)一推出便深受食客歡迎。梁師傅以兩種不同的烹調方法炮製來自澳洲的大泥蟹，先是以蓮藕茸釀蟹鉗，再有蟹肉炸豆腐配用上蟹汁燜煮的柚皮，各有驚喜。
最後，梁師傅亦以40年的入廚經歷為靈感，為海景軒二十五週年紀念設計了一道菜餚橙香玫瑰雞（$280 半隻， $560 一隻）。此道精緻的菜式將玫瑰和橙香融入肉嫩多汁的清遠雞中，以炸子雞的方式烹調，向梁師傅多年來的烹飪歷程致敬。為了增加香氣，大廚先將玫瑰花炸香再磨成粉末，並加入橙汁煮成醬汁，上碟前再以玫瑰花煙將雞肉燻香。
Hoi King Heen, Hong Kong’s renowned fine-dining restaurant for traditional Cantonese fare in the InterContinental Grand Stanford Hong Kong, celebrates 25 successful years in operation. In honour of this grand milestone in Hoi King Heen’s long history with the hotel, Executive Chinese Chef Leung Fai Hung has gone back in time to retrieve and revive six nostalgic signature dishes that are no longer on the present menu. From 1 March till 30 April, Hoi King Heen will serve these six dishes as specials on the menu for a limited time only.
Hoi King Heen 25th Anniversary Specials from 1 March to 30 April
Beginning with the iconic dish that was conceived during the start of Chef Leung’s tenure in 1995, the Sweetened Cashew Nut Cream (HK$60 per guest) was the chef’s first signature Chinese sweet soup at Hoi King Heen. The soup features nutty ground cashews, texturised with gelatinous algae nostoc and chewy, glistening beads of pearl barley, otherwise known as the ‘Chinese Caviar’ that are traditionally used in desserts.
One year later in 1996, Chef Leung was invited to create a special dish to commensurate the flexibility of Chinese cooking methods. The resulting dish was the highly comforting Braised Beef Brisket with Papaya (HK$128 per guest), wherein onions, ginger, soy sauce and whole US short ribs are braised for two hours and served in a fragrant papaya bowl.
In 1999, guests visiting Hoi King Heen raved over a particular creation by Chef Leung that became the restaurant’s first signature savoury dish. The Crispy Fried Fish Maw with Egg White in Egg Yolk Sauce (HK$388 per guest) was popular due to its premium components, including the luxurious collagen-rich fish maw and the salted egg yolk sauce. Created in multiple deep-fried layers consisting of fish maw and egg whites, the dish boasts varying textures and flavours, and is garnished with seaweed, red pepper and salted duck egg yolk for added umami.
In 2003, Chef Leung introduced his first home-style Crispy Pork Belly Encasing Salted Egg Yolk (HK$298 per guest) on the a la carte menu, also the first dish designed to pair perfectly with wine. The request of the winemaker at the time was for a pungent and powerful dish to pair with the red wine. Chef Leung drew inspiration from his home province very close to Shun De in China, and presented local pork belly stuffed with salted egg yolk, braised with Chu Hou sauce before deep-frying.
The dish that won the GOLD Award from The Best of the Best Culinary Awards in 2005, organized by Hong Kong Tourism Board, the Braised Crab Claw with Lotus Root and Pomelo Skin (HK$328 per guest) was a true crowd-pleaser back in its heyday. Chef Leung serves Australian mud crab two ways, with lotus paste stuffed in the claw and crabmeat deep-fried with tofu.
Finally, Chef Leung has prepared a new and exclusive sixth dish for Hoi King Heen’s 25th anniversary with inspiration taken from all the previous years. Crispy Chicken with a Rose Petal and Orange Sauce (HK$280 for ½ Bird, HK$560 for full bird) is truly an exquisite creation that pays homage to Chef Leung’s historic tenure at Hoi King Heen, combining juicy Hong Kong-style roast Qing Yuan chicken with the fragrant flavours of rose flower and orange blossoms. For the flavouring, the rose is deep-fried and ground into a fine powder, cooked together with orange sauce, and then finished with rose flower smoke.
Hoi King Heen is proud to present the above six specials on the special menu for a limited duration between 1 March and 30 April 2019. Promising a spectacular culinary experience for long-time fans of the restaurant as well as new visitors, Hoi King Heen looks forward to welcoming guests to celebrate its 25th anniversary this year.