Our Menu
"Taste of the Ocean" follows the concept of Hong Kong local seafood dishes that are worldwide known for their unique compositions and cooking methods.
The seafoods were chosen with reference to the WWF seafood guide which helps consumers to choose "ocean friendly" seafoods. The menu focuses on seasonal and local vegetables and especially the Giant grouper raised by Aqua Tech Asia.
Appetizers
Drunken Abalone
Tossed Kelp Seaweed
Spicy Jellyfish
Refreshing and sweet drunken abalone absorbed in 5 years aged yellow wine from Gu Yue Long Shan (古越龍山).
Paired with tossed kelp seaweed in
Sichuan peppercorn oil
and iconic Hong Kong spicy jellyfish.
Soup
Fish Stock with Tofu, Chayote and
Beech Mushrooms
Milky white fish stock boiled with bones from local fish farm grouper and
local grown chayote.
Served with steaming hot silken tofu and beech mushrooms.
First Course
Hairy Gourd stuffed with Butter-seared Scallops in Oyster Sauce
After the scallops are seared in butter they are steamed which results in a low oily mouthfeel. The light aroma of the butter combines well with the sweet aftertaste of the hairy gourd.
Served with translucent Japanese Kuzu root noodles and crunchy brassica sprouts.
Second Course
Deep-fried Local Grouper with Sweet and
Sour Sauce
Rich in colours and flavours, this traditional Chinese sweet and sour dish includes crunchy local grouper filet.
The mild yet juicy flavour of the grouper neutralises the sweetness and sourness of the sauce.
Third Course
Braised E-Fu Noodles with Tiger Prawn
The Hong Kong E-Fu noodles are slowly simmered in prawn stock to absorb all the fresh seafood aroma.
Served with tiger prawn covered in garlic sauce and Choy Sum.
Desserts
Sweet Red Bean Soup with dried Tangerine Peels
Steamed Tangerine Dumpling with Lotus Seed Paste and Tangerine Peels
Created with the recipes of Master Chef in residence Paul Wong, these desserts include the sweet and tingling taste of dried tangerine peels.