The new gastronomic FW fusion menu unveiled at Le Chef at Metropark Hotel Wanchai Hong Kong. Specially designed for Hong Kong’s dry autumn and chilled winter, a series of newly created signature dishes featuring ginger as ginger has long been known as a health food and a quintessential staple for the Fall and Winter seasons, thanks to its favorable effect of restoring vitality and helping to maintain warmth. Apart from its many health benefits such as reducing blood pressure and cholesterol levels, the pungent flavour and aroma of ginger also helps to stimulate the appetite.
The new a la carte menu includes Steamed Rice Paper Rolls stuffed with Fresh Oyster & Shrimp Mince in a Homemade Sesame Ginger Vinegar (HK$ 88), a Vietnamese inspired starter which delights the appetite with fresh seasonal ingredients from the US. Main course favorites include Pan Fried Sea Bass Fillet in XO Paste with Ginger Butter Cream Sauce (HK$ 208) and Trio Flavoured US Prime Striploin Beef (HK$ 288) which features Diced Beef in Garlic & Ginger Soya Sauce, Japanese inspired Pan Fried Beef Roll Stuffed with Garlic in Black Truffle Sauce and Grilled Striploin Beef in Sesame & Chili Paste, encompassing the unique taste of Taiwanese spicy hotpot. The menu is complimented by a refreshing dessert of Trio Crème Brulee with Lemon Ginger, Lemon Grass and Raspberry flavours (HK$ 78), leaving a prolonged after-taste in the mouth. Another signature dish which delivers the taste of the season with premium ingredients is the Cream of Black Truffle & Wild Mushroom Soup (HK$ 98). Other innovative fusion creations include Oriental Style Double Flavour Fusion Beef Carpaccio & Tartar with Condiments & Salad (HK$ 188) and White Wine Poached Pear with Laurel Blossom Jelly (HK$ 88).
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