Regal Palace of Regal Hongkong Hotel introduces new set menu to diners. Chef Christopher Yeung, Executive Chinese Chef of Regal Palace, who has won lots of prizes in various competitions, integrates some of the awarded dishes into an “Award Winning Set Menu”.
Chef Yeung recommends the awarded dishes Braised Fish Soup with Egg White and Carrot, Stir-fried Lobster Topped with Shanghai Crabmeat and Roe, Golden Prawn with Salty Egg Yolk and Sautéed Fresh Milk and Fried Rice with Dried Baby Shrimp and Ham. To start off with the set menu, Braised Fish Soup with Egg White and Carrot is a soup with subtle fish flavour enhanced by egg white and carrot. It is a good start to awake the taste buds. Stir-fried Lobster Topped with Shanghai Crabmeat and Roe is one of the highlights in the menu. Chef Yeung picks Australian lobster and use crabmeat, roe and carrot oil to enhance its flavour. Besides lobster, diners can choose Golden Prawn with Salty Egg Yolk and Sauteed Fresh Milk. To improve the taste of the prawn, Chef Yeung cooks the prawn with the salty egg yolk and sautéed fresh milk. It will definitely be an undeniable dish for an evening. Another recommendation is Fried Rice with Dried Baby Shrimp and Ham. Different from the ordinary fried rice, Chef Yeung stir-fried with dried baby shrimp, ham and XO sauce. It gives sweet and spicy touch to the dish.
Besides the awarded delicacies, the set menu also includes other dishes to prefect the Award Winning Set Menu.
Award Winning Set Menu
Braised Fish Soup with Egg White and Carrot*
*****
Baked Stuffed Crab Shell with Portuguese Sauce
*****
Stir-fried Lobster Topped with Shanghai Crabmeat and Roe*
Or
Golden Prawn with Salty Egg Yolk and Sauteed Fresh Milk*
*****
Braised Vegetable with Yunnan Ham in Chicken Broth
*****
Pan-fried Wagyu Beef Rib with Pepper Sauce
*****
Fried Rice with Dried Baby Shrimp and Ham*
*****
Double Boiled Fresh Milk with Bird’s Nest and Basil Seed
$688 per person
Prices are subject to welcome snack, tea, condiment and 10% service charge.
*Awarded dishes in the Hong Kong Tourism Board “Best of the Best Culinary Awards”
Regal Palace serves authentic and refined Cantonese cuisine with a choice of live fish, dim sum delicacies, signature and award-winning dishes in a splendid setting. As one of the prefect dining venues for hosting celebratory banquets and business dinners in town, Regal Palace is also renowned for serving classy and fine Chinese delicacies like abalone, sea cucumber and fish maw on its menu. Cantonese cuisine comes from Guangdong Province in southern China and is one of the Eight Culinary Traditions of Chinese cuisines. Its prominence outside China is due to the large number of early emigrants from Guangdong. Cantonese cooking is somewhat lighter and healthier than other regional Chinese cuisines. To bring out the freshness of the food, Cantonese cooking traditionally requires the shortest cooking time. Preparation methods usually involve stir- fry, steam, pan-fry and deep-fry. Sauces are made from ingredients like soy sauce, vinegar, sugar, salt, ginger, spring onion and garlic to enhance flavours.
Address 3/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay, Hong Kong
Reservations 2837 1773
Photo Captions:
1_ Braised Fish Soup with Egg White and Carrot
2_ Stir-fried Lobster Topped with Shanghai Crabmeat and Roe
3_ Fried Rice with Dried Baby Shrimp and Ham
4_ Christopher Yeung, Executive Chinese Chef of Regal Palace