「飛『粵』夢『功』場」晚餐美饌盛會 / “Fantasy of Kung Fu Culinary Arts” all-you-can-eat dinner @ Centre Street Kitchen – Island Pacific Hotel

 

Read in English

港島太平洋酒店餐廳推出「飛『粵』夢『功』場」美饌晚餐盛會,為饗客獻上精挑細選且工序繁複的傳統功夫菜,其中包括一品富貴鴨、古法煎釀鯪魚、蜜味金錢雞、懷舊春花卷、百花釀金錢、豉汁蟠龍鱔(逢星期五至日限量供應)、荔蓉鮑魚酥(每位乙客)等等。另供應多款賞心悅目的甜品,例如大良山渣炸脆奶、洛神花荔枝布甸、花旗參豆腐芝士餅、陳皮蛋撻、瑤柱冬菇慕絲蛋糕等,還有冰鎮海鮮及任食Häagen-Dazs雪糕,讓人捧腹而回!

 老廣東的味道

豉汁蟠龍鱔(逢星期五至日限量供應)口感甘腴鮮美,賣相生動。大廚將白鱔切成蟠龍匍匐盤卷著身軀的造型,然後加上經炒製而成的豆豉醬,大火蒸煮至全熟。散發濃濃的豉椒香味,最後撒上蔥粒提鮮。

百花釀金錢即是以蝦膠釀入鮮菇內,以熱滾水隔水蒸煮後取出,於鮮菇的上面撒上少許魚子便成,不但外型美觀,而且味道鮮美。

 古法煎釀鯪魚是一道以「粗料精做」而聞名的菜式。大廚以純熟技巧將鯪魚起骨,留下魚皮,然後將混入蝦米、髮菜、冬菇的魚蓉釀回魚皮中煎熟。彈牙的魚肉和香脆的外皮讓人欲罷不能!

荔蓉鮑魚酥(每位乙客)是一款傳統點心,先以當造的芋頭蒸熟壓製成蓉,再做成橢圓形,然後放入滾油中炸至金黃色。表面炸至酥脆,裡面卻細緻軟糯,還有濃郁的芋香,加上鮑魚的煙韌彈牙,絕對是滋味無窮。

這道蜜味金錢雞製作過程特別繁複,五花腩要先以砂糖及玫瑰露醃製數天,然後將醃製好的五花腩、雞肝和子薑片用長鐵針以梅花間竹式串上,最後塗上蜜糖入爐烤熟。五花腩和雞肝口感爽實,充滿油香。

另外一道懷舊春花卷,將半肥瘦豬肉、冬菇、髮菜等全部剁碎後,用腐竹皮包起做成小卷,用慢火炸至金黃色即可,酥脆甘香!

一品富貴鴨是把炒香的紅棗、栗子、金針菇、雲耳等餡料塞進鴨腹裡,用豬網油、荷葉包住鴨身後, 再包裹麵糰烤焗。焗好後敲開麵糰,頓時香氣四溢,被清香荷葉包裹著的鴨,金黃油亮,完整的吸收了其味道,肉質鮮甜嫩滑,令人食指大動。

中西融合 新舊薈萃

而甜品方面則有洛神花荔枝布甸,布甸質感幼滑,配上富有東方特色的洛神花的微酸與荔枝的清香,層次豐富。瑤柱冬菇慕絲蛋糕創意十足,以中式的冬菇及瑤柱製成西式的甜品,為餐桌上帶來以喜出望外的滋味!另一道花旗參豆腐芝士蛋糕口味清新,豆腐和忌廉芝士嫩滑綿密,加上甘甜的花旗參片,相得益彰。還有大良山渣炸脆奶陳皮蛋撻,前者加入了微酸的山渣以中和炸鮮奶的油膩感,吃起來外脆內軟,讓人愛不釋手。後者則在港人至愛的蛋撻中混合了陳皮,醇厚甘香的蛋漿與酥脆鬆軟的外皮格外美味,令人一試難忘。

晚餐美饌盛會 (星期五至日)

成人 HK$488

長者(60歲或以上) 及小童(3至11歲) HK$358

晚餐美饌盛會 (星期一至四,61日起至630)

成人 HK$448

長者(60歲或以上) 及小童(3至11歲) HK$318

晚餐美饌盛會 (父親節,620日至621)

成人 HK$498

長者(60歲或以上) 及小童(3至11歲) HK$368

[ 餐飲優惠 ]

每位可以優惠價 HK$38額外任飲指定汽水及啤酒

每位可以優惠價 HK$68額外任飲指定餐酒、汽水、啤酒及有氣礦泉水

[ 泊車優惠 ]

惠顧滿HK$300可享2小時免費泊車 / 惠顧滿HK$1,000可享3小時免費泊車 (包括免費電動車充電服務)

2020年5月8日至2020年6月30

Book Centre Street Kitchen Island Pacific Hotel 中西∙環 - 港島太平洋酒店 - OKiBook Hong Kong Restaurant & Buffet Booking

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

OkiBook_Jun_MemberBanner_800

 

Centre Street Kitchen is featuring “Fantasy of Kung Fu Culinary Arts” all-you-can-eat dinner, showcasing the exquisite traditional cooking technique. Indulge in dishes such as Baked Stuffed Duck, Traditional Pan-fried Stuffed Dace Fish, Baked Chicken Liver and Pork Rolls with Honey Sauce, Deep Fried Bean Curd Roll with Pork, Steamed Mushroom Stuffed with Minced Shrimp, Steamed Eel with Black Bean Sauce (available from Friday to Sunday), Baked Abalone Puff with Taro Crust (a complimentary serve for each guest) and also a selection of eye-catching desserts including Hawthorn Milk Fritters, Lychee Pudding with Hibiscus, Ginseng Tofu Cheesecake, Dried Tangerine Peel Egg Tart, Dried Scallop & Mushroom Mousse Cake and Häagen-Dazs ice-cream to round off a wonderful meal.

Taste of old time Guangdong

Steamed Eel with Black Bean Sauce (available from Friday to Sunday) is best suited for fish lovers with the freshness and distinctive flavour. The eel is cut into slices with skin attached and placed on a plate like a curled up dragon, black bean sauce is added on top and steamed until thoroughly cooked with spring onions sprinkled on top. The original freshness of the eel and the subtle flavour of black beans and spring onions will definitely make you fall in love with it.

As simple as it may seem, the Steamed Mushroom Stuffed with Minced Shrimp is a tasty dish. The shrimp is minced up and stuffed into the mushroom, then steamed until fully cooked. Lastly, flying fish roe is added on top for a crunchy and tender texture.

 Pan-fried Stuffed Dace Fish is a famous yet difficult dish in preparation. It comes with two parts, firstly the Dace fish skin is separated from the meat without breaking it, after that, the fillet is minced up with dried shrimps, black moss and mushroom, then the mixture is put back inside the fish skin to deep fry. The chewy fish paste and crispy fish skin will make you eat one after another.

Baked Abalone Puff with Taro Crust (a complimentary serve for each guest) is a dim sum which is not commonly served in Chinese cuisine due to the lengthy cooking process. Mashed Taro is formed into ovals then deep fried until crispy on the outside layer. In order to bring the dish to another level, abalone is added to make it the perfect bite-size pastry.

Speaking of classic Guangdong dishes, the Baked Chicken Liver and Pork Rolls with Honey Sauce is definitely top of the list for the strenuous and time-consuming work required. It is made with pork belly, chicken liver and young ginger slice. The pork belly is marinated with sugar and Chinese rose wine for several days, then put on a skewer to bake with honey sauce for a robust taste.

Deep Fried Bean Curd Roll with Pork has a mild soybean flavour and crispy texture. Pork, mushroom and black moss are minced up and wrapped with the beancurd skin, then deep fried until golden brown.

 Baked Stuffed Duck is a complicated dish in terms of preparation. Red dates, chestnuts, enoki mushroom, and black fungus are pan-fried to bring out the aroma, then stuffed into the duck. After that, it is wrapped with caul fat and lotus leaf and baked with a dough crust cover. This cooking method makes the duck tender, juicy, moist, and aromatic, also with intense flavors from the stuffing.

Unique blend of ancient and modern, east and west

Apart from the savories, there are several surprising desserts featuring in this new theme. Lychee Pudding with Hibiscus is a delightful dessert prepared with the use of oriental ingredients. It delivers a smooth texture and sweet and sour taste alongside with fresh tropical scent from the lychee. Dried Scallop & Mushroom Mousse Cake blended in signature Chinese ingredients perfectly with the western dessert, and it will definitely stimulate your taste buds. Ginseng Tofu Cheesecake is a must-try dish for dessert lover, the cream cheese and tofu have a smooth and creamy texture while the ginseng provides a bit of bitterness and earthy sweetness, making it a unique and flavourful dessert. Hawthorn Milk Fritters is the best option you can get if you’re craving for crispiness and the taste of sweet and sour. Another highlight would be the Dried Tangerine Peel Egg Tart. By combining the signature Chinese ingredient, dried tangerine peel, to the creamy and luscious filling, it adds a fresh citrus aroma with hint of sweetness, while the buttery croissant-like shell is crisp and soft.

All-you-can-eat Dinner (Friday-Sunday)

Adult HK$488

Senior (aged 60 or above) and Children (aged 3-11) HK$358

All-you-can-eat Dinner (Monday-Thursday, starting from 1-30 June 2020)

Adult HK$448

Senior (aged 60 or above) and Children (aged 3-11) HK$318

All-you-can-eat Dinner (Father’s Day, 20-21 June 2020)

Adult HK$498

Senior (aged 60 or above) and Children (aged 3-11) HK$368

[Beverage Package]

Additional HK$38 per person: free-flow of selected soft drinks and draft beers

Additional HK$68 per person: free-flow of selected house wines, soft drinks, beers and sparkling water

[Free Parking]

Two-hour complimentary parking for patronage of HK$300 or above / Three-hour complimentary parking for patronage of HK$1,000 or above (Including Free Electric Vehicle Charging Service)

From now to 30 June, 2020

Book Centre Street Kitchen Island Pacific Hotel 中西∙環 - 港島太平洋酒店 - OKiBook Hong Kong Restaurant & Buffet Booking

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

OkiBook_Jun_MemberBanner_800

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s