季節推薦 / Seasonal Recommendation @ Nam Fong – Le Méridien Cyberport

鮮沙薑撈鮮南非鮑魚 有機松本茸及日本虎皮椒炒星斑球 酸菜星斑片配日本稻庭麵 海鮮湯波士頓龍蝦配脆米粉 Marinated South African Abalone with Sand Ginger Sautéed Garoupa Fillet with Organic Pine Mushroom and Japanese Pepper Poached Sliced Garoupa with Pickled Cabbage and Japanese Inaniwa Braised Boston Lobster in Seafood Soup with Pan-fried Rice Vermicelli

時令夏季菜譜 / Seasonal Summer Menu @Sha Tin 18 – Hyatt Regency Sha Tin

沙田18主廚何振雄師傅悉心挑選時令食材,配合傳統家庭式烹調手法及自製醬料,炮製一系列地道廣東佳餚,呈獻全新夏季菜譜。不能錯過的還有賴耀輝師傅獨家研發的創意甜品。Chef Ho Chun Hung, Chinese Chef de Cuisine at Sha Tin 18, ingeniously uses seasonal hand-picked ingredients to create an array of appetising specialties, specifically designed for summer. Also not to be missed are Chef Kelvin Lai’s creative desserts.

南坊季節推薦 / Seasonal Recommendations @ Nam Fong – Le Méridien Cyberport

海 鮮 湯 波 士 頓 龍 蝦 配 脆 米 粉,乾 燒 欖 菜 香 辣 蝦,豉 蒜 日 本 虎 皮 椒 炒 安 格 斯 牛 柳, 鱈 魚 伴 有 機 小 米 藜 麥 配 牛 油 果 醬,啫 啫 黑 毛 豬 青 寶 塔 菜,墨 魚 汁 窩 貼 羽 衣 甘 藍, 香 蔥 二 少 爺 炒 飯, Boston Lobster in Seafood Soup with Pan-fried Rice, Sautéed Diced Angus Beef with Japanese Green Chili Peppers, Deep-fried Codfish with Organic Millet and Quinoa

「花醉情迷」情人節自助晚餐/Let love flourish at the Valentine’s Day Dinner @ Harbour Restaurant – The Harbourview

今個情人節,愛的空氣將瀰漫於灣景廳「花醉情迷」情人節餐飲體驗中,從馥郁的美饌為您傳情達意,讓您與愛侶陶醉於幸福的時光。Surrender your senses to seductive dishes such as Fresh Abalone Teppanyaki (one serving per patron), U.S. Oysters and Edible Crabs on ice, and Slow-roasted U.S. Beef Prime Rib in addition to the Iberico Pork and Scallop delicacies highlighted with a floral touch. A box with a preserved flower will be given to you and your loved one (one flower box is worth $200; a max. of 3 boxes per table).

經典德國脆豬手 / Perfect Pork Knuckle @ Ruby Tuesday

源自德國的經典食譜,豬手以悉心慢煮25小時鎖緊肉汁,再用高溫脆炸表面,配上炸薯仔、沙律菜、核桃及新鮮青蘋果粒,伴以香醋醬,令你停不了口的經典德國滋味。We present to you our Succulent Schweinshaxe, slow-cooked for 25 hours this classic German recipe makes for the Perfect Pork Knuckle, served with Fried Potatoes, Mixed Salad, Walnuts, Fresh Green Apple Slices, and a piquant vinaigrette to finish – it’s hog-tastic!