CHINESE NEW YEAR DELIGHTS AT HOI KING HEEN, INTERCONTINENTAL GRAND STANFORD HONG KONG

Celebrate the prosperous Year of the Horse at Hoi King Heen. We have prepared an array of exquisite festive delicacies and Chinese New Year activities to bring you good fortune and best wishes.

Under the guidance of Chef Leung Fai Hung, our award-winning culinary team has prepared a selection of auspicious dishes and spring dinner set menus, as well as Chinese New Year Puddings to get into the spirits of Lunar New Year!

Chinese New Year Specialties
• The Big Money (Braised assorted dried seafood with chicken and roasted goose) (served for 6 persons)
• Auspicious New Year (Pan-fried Wagyu beef with dragon fruit)
• Make a Great Fortune (Braised pork knuckle with turnip and carrots)
• Flourishing Fortune (Pan-fried dried oysters with honey sauce)
• Harmony Family (Steamed fish maw with fish paste and tofu)
• Plentiful Year (Steamed diced spotted garoupa with pumpkin sauce)
• Full of Happiness (Stir-fried prawns with black bean sauce)
• Prosperous New Year (Braised Chinese cabbage with bamboo piths)
• Full of Gold and Silver (Sautéed prawns with carrots and cucumber rings)
• The Ring of Wish (Steamed turnip rings stuffed with shrimp mousse in crab roe sauce)

Available from January 1 to February 28, 2014.

Spring Dinner Set Menu A (Price: HK$9,200*)Roasted half suckling pigBraised dried oysters and pig’s tongue with black mossDeep-fried shrimp balls coated with almondStir-fried scallops with sliced pigeon and vegetablesBraised bird’s nest soup with minced chickenBraised fresh baby African abalone with mushrooms
Steamed green garoupa
Deep-fried chicken served with crispy garlicStir-fried glutinous rice with preserved meatBraised rice noodles with vermicelli with shredded duck and preserved vegetablesSweetened red bean cream and dumplings
Spring rolls with custard and mini egg tartsFresh fruit platter

Spring Dinner Set Menu B (Price:HK$11,800*)Roasted whole suckling pig
Sautéed prawns and coral clam with vegetables
Deep-fried crab claw coated with shrimp mousse
Braised dried oysters with black moss and pig’s tongue
Braised bird’s nest soup with seafood
Braised fresh baby African abalone with mushrooms
Steamed tiger garoupa
Poached chicken with Chinese lettuce in superior broth
Stir-fried glutinous rice with preserved meat
Braised e-fu noodles with enoki mushrooms and chives
Steamed sweet dumplings with custard and deep-fried sesame balls
Sweetened walnut cream and dumplings
Fresh fruit platter

Spring Dinner Set Menu C (HK$15,080*)Roasted whole suckling pig  Sautéed scallops with shrimps and vegetables Baked crab shell stuffed with assorted mushrooms in mild curry sauce Braised whole conpoy with marrow melon and black mossBraised bird’s nest soup with crab meat Braised sliced abalone with goose web Steamed spotted garoupaDeep-fried crispy chicken Stir-fried glutinous rice with preserved meatBraised e-fu noodles with enoki mushrooms and chives Red bean pudding with coconut milk and mango rolls with fresh cream Sweetened cashew nut cream and dumplings Fresh fruit platter

Available from January 1 to March 31, 2014.

*All prices are subject to 10% service charge

 To get into the spirits of Chinese New Year, all guests will receive a pair of complimentary Fai Chun, the traditional Chinese messages hand-written on red paper, during January 25 and 30. God of Fortune will also visit and give red packets with chocolate coins to guests during January 31 and February 2.

Exquisite Chinese New Year Puddings

The elegantly-packaged puddings make the perfect gifts for business partners, family and friends to start the Year of the Horse. 

	Traditional Pudding	Turnip Pudding	Taro Pudding
Normal packaging	HK$150	HK$168	HK$168
Deluxe packaging	HK$218	HK$228	HK$228
Bulk purchase discount	10% off for 10 – 19 boxes 20% off for 20 boxes or above

Free delivery service is available to one location for an order of 40 boxes or above. This service is applicable only for Hong Kong Island, Kowloon and New Territories excluding Outlying Islands.

Available from January 1 to 30, 2014.

For enquiries or reservations, please call Hoi King Heen at (852) 2731 2883.

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About Chef Leung Fai Hung 

Chef Leung Fai Hung is the Executive Chinese Chef at InterContinental Grand Stanford Hong Kong. With over 30 years of culinary experience, Chef Leung has been with the hotel since 1995 and was promoted to Head Chef in early 1996. His cooking adventure began in 1979 and since then the Guangdong native has travelled extensively and further developed his culinary skills throughout China, Beijing, Japan, South Korea and Hong Kong, earning a notable recognition among foodies. He has also awarded one-star in Michelin Guide Hong Kong and Macau 2011, 2012 and 2013 respectively. Chef Leung was invited to be the contributor in a number of key local publications such as Hong Kong Economic Times, Metro Daily, Oriental Daily and Grocer and Caterer.  

About Hoi King Heen 

Award-winning Hoi King Heen offers an authentic dining experience, incorporating new ideas to provide a modern twist to Cantonese classics. Every dish is prepared with great details and a paramount of traditional craftsmanship. Decorated in black, gold and burgundy, Hoi King Heen uses high-quality marble and mirror arrangement. With traditional Chinese displays and unique black-and-white images, the restaurant represents simple elegance of modern designs. Open for lunch and dinner, Hoi King Heen has five private rooms with a maximum capacity of 228 guests.