“蠔”食一番及巧手乳鴿 / Oyster and Pigeon Fever @ Loong Yuen – Holiday Inn Golden Mile

總廚特別推介的風味「蠔」菜式有外層脆脆甜甜的蜜餞煎金蠔、香脆鬆軟的翠盞酥炸桶蠔、砵酒焗生蠔、乾煏薑蔥生蠔煲、醬爆鴛鴦蠔、生菜包爆炒蠔崧、芝士焗釀石蠔、舞茸瑤柱蠔仔滑蛋、上湯鮮蠔方魚肉碎泡飯,還有別具特色的舞茸瑤柱蠔仔滑蛋   。是次推介的乳鴿菜式包括有酒香味美的「花雕醉乳鴿」、外脆內嫩的「脆皮紅燒乳鴿」、滋陰潤肺的「椰子百合瑤柱燉乳鴿湯」Embark on a gastronomic journey with the flavourful Chinese style oysters as Chef Bun sautees, bakes and stir-fries them into a seafood feast.

片皮鴨晚市套餐 / Peking Duck Set Dinner Menu @ Above & Beyond – Hotel ICON

片皮鴨晚市套餐
青瓜紅蜇頭、原隻鮑魚雞粒撻、五香安格斯脆腩片
港式片皮鴨
生拆蟹肉菜苗羹或宮廷海鮮酸辣羹
乾燒明蝦球
櫻花蝦帶子蟹肉炒飯
芒果熱情果泡芙配白朱古力忌廉
Peking Duck Set Dinner Menu
Marinated Cucumber and Jelly Fish with Minced Garlic,
Baked Whole Abalone Tart with Diced Chicken,
Crispy Five Spice Sliced Angus Beef Brisket
Hong Kong Style Peking Duck
Braised Vegetable Sprouts Soup with Crab Meat
or
Hot and Sour Soup with Seafood
Wok-fried Prawns in Chilli Sauce
Fried Rice with Diced Scallops, Crab Meat and Sakura Shrimps
Mango and Passion Fruit Choux served with 33% White Chocolate Cream

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

秋日限定燕窩美饌 / Autumn with Exquisite Bird’s Nest Specials @ Above & Beyond – Hotel ICON

天外天中菜廳將與馳名本地品牌老行家由即日起至2019年12月31日攜手呈獻一系列燕窩佳餚、點心和甜點.特色點心包括官燕瑤柱松茸灌湯餃、官燕帶子蟹肉餃、官燕葡汁海皇撻和官燕金湯鮮蝦石榴球等等。Celebrate autumn in style at Above & Beyond with a range of alluring bird’s nest dishes, dim sum & desserts.Menu highlights include Pan-fried South Australian Scallop with Imperial Bird’s Nest, Crab Meat and Crab Roe extracted from live green crab and Wok-fried Lobster and Egg White with Imperial Bird’s Nest.