Matsutake - A Body-Enhancing Delicacy - Honk Kong (China)
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Matsutake - A Body-Enhancing Delicacy - Honk Kong (China)
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Category: Asia Pacific - China - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-08-12
Health and beauty are pivotal in the culinary scenes in Harbour Grand Hong Kong. Matsutake, a highly sought-after mushroom, is under the spotlight, for the health-and-beauty-conscious gourmets. To be exhibited in Nagomi, in September and October.
Matsutake, an ingredient widely-regarded for its nutritional value, is recognized for its anti-radiation and anti-tumor active ingredients, inhibiting the multiplication of cancer cells. This exquisite delicacy is freshly imported from various locations in Japan, ingredients are presented in various styles: steamed, grilled or in soup, each has its own way in exhibiting ingredients’ own flavour.
To produce one of the signatures, Steamed Hirame Rolled with Matsutake Mushrooms, our experienced chef uses a slice of hirame to wrap matsutake mushrooms, then place them on top of a piece of kelp. The layers in the roll ensure the flavour in the ingredients to absorb one another. When boiled in the broth made of sake, shoyu and Japanese bonito soup stock, the level of taste is further boosted.
Made according to the most traditional recipe, Matsutake Mushroom Tea Pot Soup attains the aroma from hirame, prawn and a piece of lime, along with matsutake. Simple cooking. Sharp and yet light.
Nothing goes better than this Roasted Sweet Potato to round off a meal. Newly invented by Nagomi’s seasoned chef, this dessert is a treat for the sweet-tooth, and a surprise for those with sweet intolerances. The carefully-picked sweet potato is steamed until soften, mashed with milk, butter and sugar, and baked until golden. It’s destined to be a signature dessert here.
Excitement does not confine in Nagomi. A seafood promotion will be on stage at Harbour Grand Cafe in September. Dishes like Hairy Crab Congee, Steamed Glutinous Rice with Crab and Mushroom in Lotus Leave and Stuffed Squid with Prawn Mousse and Crustaceans Beurre Blanc are sure to allure gourmets’ taste buds. While in October, guest chef Kim Jae Sun, specially flown in from Seoul, Korea, will bring in the most traditional Korean food culture to Korean food-lovers. He has tailor-made 20 dishes including Sautéed Beef Tripes with Glass Noodles and Vegetables, Korean Traditional Rice Punch and Grilled Barbecued Beef Spare Ribs and more. Savour its unique culture via the variety of buffet selection.
When black truffle is in bloom, it takes no time before Chef Jeno Friedl creates dishes of distinction for Le 188˚. Pan Fried Giant Scallop. The trick comes from the melted butter which is sprinkled over the scallop for 25 times to get it just done, before pan-fried till golden, complemented by black truffle potato foam. Black Truffle Full Moon Cake. Chef Jeno pioneered in using molecular method to prepare this black diamond for a dessert. The pungent scent of black truffle surprisingly matches with honey and white chocolate, softening the spiciness while strengthening the aftertaste.
Kwan Cheuk Heen regales guests with a selection of Hang Zhou dishes, from Deep-fired Mandarin Fish with Sweet and Sour Sauce, Baked Hang Zhou Beggar Chicken to Sautéed Shrimps with Long Jing Tea Leaf. The Hang Zhou Beggar Chicken is wrapped in layers of lotus leaves and baked for 6 hours until it takes up the flavour of the leaves. Tender and juicy. For Sautéed Shrimps with Long Jing Tea Leaf, river shrimp’s fishiness is taken away by the fresh Long Jing tea leaf which is flown in from Hang Zhou Xihu weekly. Fresh and crunchy.
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