新春佳餚薈萃 / Chinese New Year Delights @ Hoi King Heen – InterContinental Grand Stanford

各款賀年佳餚均載有吉祥意頭,寓意步步高升的上海年糕燴松葉蟹鉗(港幣$288),冬天時令的松葉蟹肉質鮮嫩且味道香濃,上海年糕吸收滋味蟹汁,讓人一再回味。中文的「生菜」及「生財」讀音類近,因此賀年菜式很多時候都會用上生菜為材料,而梁師傅就特意炮製寓意生財就手的唐生菜燴豬腳仔(港幣$258),豬腳仔經60分鐘慢煮烹調至軟腍入味,伴以唐生菜上碟,為賀年必備之選。其餘推介亦有山瑞裙絲炒龍蝦肉(港幣$528)及寓意發財好市的發菜燴蠔豉(港幣$308)等。Every dish is believed to bring happiness and prosperity in the Chinese New Year. Highlights from this special menu includes Sautéed Snow Crab Claws with Sliced Glutinous Rice Cake (HK$288) and Braised Pork’s Trotter with Seasonal Vegetables (HK$258). The former delicacy has made use of Japanese snow crab where its succulence is at its best this season, while the latter dish features lip-smacking pork’s trotter and Chinese lettuce that rhymes “wealth” in Cantonese pronunciation. The pork’s trotters has been braised masterfully for a minimum of 60 minutes until soft and tender.

聖誕及新年美食盛宴 / Perfect the Festive Season with Culinary Wonderland @ InterContinental Grand Stanford

以意式風味歡度佳節,由英國名廚Theo Randall主理的Theo Mistral by Theo Randall為食客帶來以最佳時令本地及進口食材炮製的節慶佳餚。餐廳平安夜及除夕提供的半自助晚餐帶來多款豐富美食包括即開生蠔、波士頓龍蝦、松葉蟹腳以及各式冰鎮海鮮均於海鮮吧中無限量供應。主菜方面亦網羅多款餐廳經典滋味包括紅蝦番茄魚子醬意大利麵、香烤牛仔扒配薯仔及意大利海鱸魚配番茄等,平安夜更有多款節慶甜品讓人目不暇給。Celebrate the holiday season with an Italian flair. British celebrity Chef Theo Randall brings guests a memorable festive dining experience blending the best local ingredients and seasonal imported produce from Italy at Theo Mistral by Theo Randall. The Christmas Eve and New Year’s Eve’s semi-buffet set dinners feature a host of sumptuous feasts on the buffet table including freshly-shucked oysters, Boston lobsters, Snow crab legs and chilled seafood on ice. Choose among Chef Theo’s Italian classics as your main course, featuring Homemade Taglierini Pasta with Red Prawns with Datterini tomatoes, Grilled Veal Steak with Roasted New Potatoes as well as Italian Sea Bass with Datterini Tomatoes.

大閘蟹美饌 / Hairy Crab Delicacies @ Hoi King Heen – InterContinental Grand Stanford

由10月21日至12月31日期間,酒店行政中菜總廚梁輝雄師傅將從江蘇寶應湖帶來享負盛名的大閘蟹,於海景軒隆重呈獻八款時令美饌,匯聚大閘蟹之精髓,為食客打造令人難忘的蟹味驚喜。From October 21 until December 31, Hoi King Heen will be serving up some of the seasons’ finest hairy crabs. Award-winning master chef Leung Fai Hung will present hairy crabs in eight different styles with crabs sourced from the Jiangsu Baoying Lake