Published on : Thursday, June 23, 2016
To provide diners a luxury experience, Executive Chinese Chef, Christopher Yeung, designs menus Jumbo Fish Maw and Boston Lobster Set Menu from 1 July to 31 August 2016, using superior ingredients for guests’ top-notch experience.
Fish Maw has always been one of the most popular premium ingredients in Chinese culinary culture and can be served in various cooking methods. Simple way of cooking fish maw, including braised, served in soup or stew easily shows its advantage of soft and smooth texture. Making use of thick fish maw full of collagen, Braised Fish Maw and Black Mushroom is served in sauce made by supreme broth prepared by Chef with the rare black mushroom. Another highly recommended dish, Giant Boston Lobster, is huge in size with the freshest taste. The lobster is full of flavour and goes well with different species.
Cooking options of baked with cheese, braised with supreme broth or stir-fried with black bean and pepper are available for guests to choose from. Other highlights of the menu include Double-boiled Seafood Soup with Whelk and Winter Melon, Steamed Fresh Grouper and Poached Chicken with Conpoy.