In one of Earth’s treasures, the ocean provides humans’ favourites in the form of fish and shellfish, such as Bluefin tuna, mantis shrimp, caviar……which are the earth’s most valuable natural resources. What is the better way to pay tribute to the ocean other than enjoying the precious gifts it provides while protecting and conserving it at the same time?
Featuring sustainable seafood, Loong Yat Heen of The Kowloon Hotel is presenting “Taste of the Ocean” Cantonese Cuisine this September to November. Freshest and finest sustainable seafood prepared by experienced chefs with quality craftsmanship, served with selected paring wine for all to enjoy and relish.
Gratinated Scotland Scallop with Truffle, Yam and Cheese (HK$158/person)
The unique sweet and briny flavours as well as the satisfying firm texture make scallop one of seafood maniacs’ favorites. Selected scallops from Scotland are diver-harvested, instead of being dredged by vessels, these scallops are harvested by hand, creating less damage to the environment and ocean bed. These precious gems of the ocean are crafted by our experienced chefs into culinary art – scallops are baked in shells with cheese and yam, timing is key to get that moist and firm texture. The dish is served with a dollop of black truffle on the surface, hinting the tremendous flavour inherent in this precious gem.
Suggested to pair with Planeta IGT, Sicilia La Segreta Rosso, Italy ($78/glass $280/bottle)
Casserole of Abalone and Chicken with White Peppercorn and Ginger (HK$ 288)
Australian abalones are harvested from the sea floor by hand so as to protect the marine ecology. Quotas are also set each year to avoid over exploitation and to ensure long-term sustainability. Chicken is first marinated and stir fried with white peppercorn and ginger in a heated casserole. Braised abalone is then added along with the rich abalone broth. The seasoning highlights the freshness of the abalone perfectly while the chicken absorbs the umami of the abalone – a dish of multisensory delights that evolves and unfolds with every single bite.
Suggested to pair with D’Arenberg, Mclaren Vale Footbolt Shiraz, Australia ($78/glass $320/bottle)
Braised Giant Grouper with Seasonal Crab Roe Sauce and Vegetables (HK$ 188)
Giant Grouper used are from local indoor fish farm approved by the “Accredited Fish Farm Scheme”, less chemical pollution and less impact on the wild marine ecology. Local Giant Grouper have firm and meaty flesh; it is first sliced and cooked with spring onion and ginger, then coated with crab roe handpicked from seasonal Hairy Crab. The crab roe adds a savoury and briny taste to the fish and creates a contrasting flavour profile that binds everything together with the creamy golden sauce. Served in a ring of green vegetables, this dish is a pleaser to both eyes and palate.
Suggested to pair with Babich, Marlborough Sauvignon Blanc, New Zealand ($78/glass $320/bottle)
Promotional Period: 1 September – 30 November 2015
Serving Time: Mon – Sat: 11:00am – 3:00pm / 6:00pm – 11:00pm
Sun & PH: 10:30am – 3:30pm / 6:00pm – 11:00pm
Offer Details: “Like” The Kowloon Hotel Facebook Page, download and print out coupons to enjoy exclusive dining discounts. Please refer to hotel’s Facebook page for details.
(www.facebook.com/KowloonHotel)
Address: Loong Yat Heen
2/F, The Kowloon Hotel
19-21 Nathan Road, Tsimshatsui, Kowloon
Tel: (852) 2734 3722
Enquiry and Reservation: http://fnb.klnh.harbour-plaza.com
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