To showcase guests the exceptional culinary masterpieces of Ko Chi Man, Executive Chinese Chef of Regal Palace, an “Award Winning Set Menu” is specially prepared with a series of awarded dishes at Regal Palace from now until 30 April 2012.
In the “Award Winning Set Menu”, Braised Fish Soup with Egg White and Carrot, Smoked Crispy Chicken with Chinese Tea Leaves, Deep-fried Prawns with Salty Egg Yolk and Sauteed Fresh Milk are the award winning dish which are meticulously prepared by the talented chef.
Recommended dishes include:
Braised Fish Soup with Egg White and Carrot
The Gold award in 2011, it is a healthy yet flavorful soup which is using the nourishing east spotted grouper and tailor-made broth to bring out the freshest taste.
Smoked Crispy Chicken with Chinese Tea Leaves
The supreme chicken is marinated and prepared over hours in a house-made sauce with Longjing Tea, undoubtedly the most delicate of its kind. The tender chicken, infused with the aroma of the tea leaf without being overpowered, is tender and light and a real delight. This awarded dish is definitely not to be missed.
Deep-fried Prawns with Salty Egg Yolk and Sauteed Fresh Milk
The dish is a “gold with distinction award” in 2001. With the chef’s strong emphasis on freshness of the ingredients, the prawns used in this acclaimed dish are from the best source. After coating with egg yolk, the prawns are fried till gold in colour. It is served with the slightly pan-fried egg white and milk. It is a flavourable dish with great cooking skills.
Braised whole Abalone with Chinese Mushroom
This is a traditional dish in perfection. Taste of fresh abalone from Australia is enhanced by Chinese mushroom. Our chef has cooked the fresh abalone with chicken and Chinese ham in mild fire for 8 hours to fully extract the flavor of the chicken and Chinese ham. These flavors infuse into the abalone in the pot. This dish is definitely “One of the kind”.
Award Winning Set Menu
Braised Fish Soup with Egg White and Carrot*
Fried Diced Wagyu with Fresh Fruits
Deep-fried Prawns with Salty Egg Yolk and Sauteed Fresh Milk*
Steamed Fresh Grouper
Braised Whole Abalone with Chinese Mushroom
Smoked Crispy Chicken with Chinese Tea leaves*
Sweetened Bird’s Nest with Almond Cream
Chinese Petit Four
$4288 for 12 guests
$2188 for 6 guests
*Awarded dishes in the Hong Kong Tourism Board “Best of the Best Culinary Awards”
*Prices are subject to tea, condiment and 10% service charge
The award-winning Regal Palace serves authentic Cantonese cuisine in a splendid setting with contemporary yet classy décor. A wide array of dim sum specialties, signature and award winning dishes are available for your selection. The Executive Chinese Chef of Regal Palace, Ko Chi Man acquires more than 30 years of experience in food and beverage industry, he has been working in a number of well-known restaurant groups in Hong Kong, Beijing and Shanghai. Chef Ko especially loves to make use of different ingredients and blend with Cantonese cooking technique to tantalize guests with creative and exquisite dishes.
3/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay, Hong Kong.
12:00 noon - 3:00 pm; 6:00 pm – 11:00 pm
Opens at 11:00 am on Saturday, Sunday and Public Holiday
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