Rouge Restaurant is offering a rare opportunity for tea lover to sample an authentic array of Cantonese dishes cooked with tea leaves, and seasonal organic veggie.

China is the birthplace of tea culture. The splendid tea leaves delicacies crafted by Executive Chef Simon Choi are uniquely cooked to bring out the best natural flavours and aroma. Highlights are Sautéed Scallops with Dried Rose Tea, Sautéed Fillet of Lobster with Dragon Well Tea, Sautéed Fillet of Spotted Grouper with Jasmine Pearl Tea, Fried Rice with Crab Meat, Egg White and Green Tea. For the dessert, Chef adds a modern twist by using red tea to replace egg white in the recipe of Chilled Bird’s Nest Pudding, highlighting his superb culinary skills.

Now Chef also brings in healthy vegetarian menu include Stir-fried Assorted Organic Vegetables with Bell Pepper, Simmered Cucumber with Bamboo Piths and Matsutake, Braised Baby Cabbage with Mushrooms and Vegetarian Conpoy, Braised Bean Curd with Dried Straw Mushrooms and Vegetables.

Promotion Period: May 1 – June 30, 2016
Opening Hours: Mon – Fri: 11am – 11pm; Sat, Sun & Public Holiday: 10am – 11pm
Address: 1/F, Regal Airport Hotel, 9 Cheong Tat Road, Chek Lap Kok, Hong Kong
Reservations: 2286 6868

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