Chef de Cuisine Paul Lau of two-star Michelin Tin Lung Heen has crafted a spring tea degustation menu featuring Chinese tea-infused dishes to welcome spring, the season of rebirth, fertility and abundance. Tea is deeply rooted in Chinese dining culture and is believed to have health benefits ranging from aiding digestion to preventing heart-related disceases. “Rainy and humid, spring is the best season to enjoy tea, as Chinese tea is vital in removing toxins and excess water from the body, leaving the body and mind refreshed and energized”, said Chef Lau. Inspired by their subtle aromas, Chef Lau blends the premium Chinese teas with refined ingredients and different styles of cooking, presenting a medley of spring pleasures throughout the month of March.
“Simmered Fresh Abalone and Scallop in Rose Tea” welcomes guests to a sensory tea adventure with a distinctive fruity aroma. Simmered in rose tea for four hours, the abalone carries a mild sweetness, whereas the deep-fried rose petals top off the dish with a beautiful red hue and the scent of fresh roses. Holding the first place among the Top Ten Chinese Teas, Long Jing tea is celebrated for its rich aromatic profile and mellow aftertaste. Without one overpowering the other, the light and delicate flavor of Long Jing tea and savory lobster marry in harmony on the plate, making “Sautéed Lobster with Long Jing Tea and Fresh Lily Bulb” an elegant and soothing dish for the season. “Braised Wagyu Beef Tongue and Foie Gras with Lychee Black Tea” is a bold and enticing creation as Chef Lau matches the flavorful beef tongue and foie gras with the equally strong lychee black tea. The caramel-like taste of the tea enhances the overall flavor of the dish, while the palate-pleasing dried lychee balances the rich and creamy texture of the pan-fried foie gras. For full menu, please refer to the appendix.
Date: March 1 to 31, 2015
Time: Lunch 12:00nn to 2:30pm (Monday to Friday)
11:30am to 3pm (Saturday, Sunday and Public Holiday)
Dinner 6pm to 10:30pm
Price: 6-course menu at HK$1,888 per person
Venue: Tin Lung Heen, Level 102
The spring tea degustation menu is available from March 1 to 31, at HK$1,888 per person. All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email [email protected]
Leave a Reply