Regal Palace presents Chinese New Year delicacies
Kung Hei Fat Choi! To celebrate the Year of the Rooster, Regal Palace of Regal Hongkong Hotel wishes guests a prosperous year by parading out a series of Chinese delicacies.
From 28 January to 3 February 2017, 10 Chinese New Year dishes prepared by Executive Chinese Chef of Regal Palace, Christopher Yeung, will be featured to bring guests good luck, good health and good fortune in the year of the Rooster. Tossed Fresh Salmon with Melon and Peanut in Virgin Olive Oil and Vinegar Dressing is one of the highly recommended from the menu. Braised Pomelo Peel with Sea Cucumber and Fungus uses pomelo peel cooked till soft with sea cucumber full of flavour to make the dish irresistible. Other dishes include Braised Whole Abalone with Sea Cucumber and Goose Web, Braised Giant Grouper with Fish Maw, Pork Belly and Bean Curd with Brown Sauce in Casserole, Braised Pork Knuckle with Sea Moss in Brown Sauce, Deep-fried Scallop and Sauteed Scallop with Honey Pea and Fungus, Sauteed Prawn Ball with Macadamia Nut and Mixed Vegetables, Braised Dried Oyster and Sea Moss with Lettuce and Pork Tongue, Braised Chicken with Lettuce in Clam Sauce and Braised Bean Curd Sheet with Fresh Lily Bulb. All priced at $188 up for guests’ enjoyment.
Poon Choi selections, including 3-head Whole Abalone and Lobster Poon Choi and Abalone Deluxe Poon Choi are also available. Abalone Deluxe Poon Choi uses lots of premium ingredients including whole abalone, fish maw, dried oyster, conpoy, etc. A portion of poon choi is able to serve 6 to 8 persons for dine in or take away, available from $1,388, one day advance booking is required.
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.
3/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay, Hong Kong.