Shang Palace at Kowloon Shangri-La, Hong Kong Debuts Kumamoto Wagyu Menu (Chine)
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Shang Palace at Kowloon Shangri-La, Hong Kong Debuts Kumamoto Wagyu Menu (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 16-09-2010
Shang Palace at Kowloon Shangri-La, Hong Kong launches a new menu featuring a choice of Kumamoto Wagyu dishes that will delight the discerning palates of guests. The new menu is a creative Cantonese take on a highly prized Japanese delicacy that will be offered throughout the year.
There are four major breeds of Japanese cattle known as Wagyu, including Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. With pure water and a lush green environment, Kumamoto Prefecture is famous for producing some of the most flavourful, tender, juicy and marble black Wagyu meats in the world.
Wagyu is strictly graded and sorted into three yield grades and five quality grades by the Japan Meat Grading Association. The three yield grades are A, B and C, with A having the highest yield percentage. The five quality grades – one, two, three, four and five – are based on marbling, meat colour, fat colour and texture, with five being the top quality. All Wagyu dishes at Shang Palace are prepared with A5 Kumamoto black Wagyu.
Guests will find this prime cut, freshly flown in from Japan, in a variety of tempting presentations at Shang Palace. Priced at only HK$698 per person, the eight-course Kumamoto Wagyu set menu starts with Chilled Young Lobster with Fresh Mango and Avocado complemented by Ayala Brut Majeur Champagne.
Diners will then be served a range of dishes, including Boiled Cha Mi Ton Pork served with Garlic Soya Sauce, Poached Sliced Kumamoto Wagyu in Chicken Broth with Celery and Bean Sprouts, as well as Sautéed Fillet of Garoupa with Mandarin Peel. To take the dining experience to the next level, guests can enjoy Pan Fried Kumamoto Waygu matched with a glass of Merlot, Morgenhof Estate, Stellenbosch, South Africa 2006. Vermicelli in Fish Stock with Fresh Crab Meat will be followed by dessert Baked Sago Pudding with Lotus Seed Cream and Fresh Fruit Platter. The set menu is available from 1 September to 30 November 2010 for both lunch and dinner.
Along with the set menu, a variety of à la carte Kumamoto Wagyu items will also be available throughout the year. Options include Chilled Shredded Kumamoto Wagyu with Young Ginger, Cucumber and Pickles; Pan Fried Kumamoto Wagyu served with Garlic Soya Sauce; Poached Sliced Kumamoto Wagyu in Chicken Broth; Baked Pastry Kumamoto Wagyu and Mushrooms; and Fried Rice with Goose Liver and Diced Kumamoto Wagyu in Stone Casserole.
All prices are subject to 10 per cent service charge. For reservations, please call (852) 2733 8754.
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