Spring Culinary Catwalk at Harbour Grand Hong Kong (Chine)
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Spring Culinary Catwalk at Harbour Grand Hong Kong (Chine)
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Catégorie : Asie Pacifique - Chine - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 02-02-2010
Cherish spring, and walk in the culinary path of hope and joy with Harbour Grand Hong Kong to experience the exuberance of this charismatic season, with sakura and caviar.
The beauty of sakura has captured the hearts of many. Not only is it a sign of good fortune, it is also an emblem of love and a representation of spring. Nagomi presents a refreshing Sakura Set Menu that leads guests to a journey of Japan’s spring flower appreciation.
Sakura and Bamboo Sushi allows gourmets to savour the freshness of sakura that is mixed into the sushi rice, and wrapped in bamboo leafs which give it a subtle but distinctive taste. With the appearance of tiny pumpkin and flower prawn on top, Pumpkin Bun, made of Japanese carrot and pumpkin puree from Kyushu and green peas, serves as a light and healthy choice of delicacy. With a slightly-fried surface of the seasonal akamadai, Roasted Akamadai and Urchin is crispy outside yet soft inside. This dish, accompanied by Chef Sato’s secret recipe of urchin sauce, tantalizes everyone’s taste buds. Round up the dinner with specially prepared Sakura Ice-cream, bringing the dinner to a perfect end.
The eight-course set menu, each dish carefully developed by Chef Sato combining his culinary knowhow with exclusive ingredients air flown from Japan, is a spring necessity. Caviar, renowned for its crispy juicy texture and indescribably rich taste, is the protagonist at Le 188° Restaurant & Lounge. With a pool of caviar from various countries, Chef Jeno showcases his creations through eight unique dishes.
Shone like crystal balls, caviar from Iran is oftenconsidered to be the best in the world. Combining the taste of the pan-fried Japanese pork and scallop with the sour juice of dill and lime, Iranian Sevruga with Japanese Pork Tenderloin, Scallop, Dill, Lime and Cucumber satisfies gourmets’ crave for luxurious dining. Beluga with Sesame Crusted Tuna, Wasabi and Pickled Turnip gives guests a
multiple layer of flavours – Beluga from China, the crispy sesame around the slightly-seared tuna and the turnip with sour lemon flavour. Being one of Chef’s most favourite dishes, Oscietra with Salsify Foam, Blini and Poached Egg marries the tastes of the elite French caviar Oscietra’s nutty flavour with a tint of sweetness.
Other dishes include Salmon with Tomato, Basil, Watermelon and Sake which converts basil and watermelon into caviar-like texture via molecular cooking method, taking Norwegian Salmon caviar to a new height. Oscietra with Crème Fraiche, Chives and Vodka, placing Italian Oscietra on top of crème fraiche inside a transparent cube, served alongside a vodka shooter, sets a new way of savouring caviar.
Feel spring’s vitality and luxury at Harbour Grand Hong Kong, and enjoy nature’s blessing.
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