Chinese Restaurants of Regal Hotels Present 12-month Crab 3rd Quarter

Steamed Double-shelled Crab with Egg White and Huadiao Wine and Chicken Broth

Steamed Double-shelled Crab with Egg White and Huadiao Wine and Chicken Broth
Chinese Restaurants of Regal Hotels Present 12-month Crab 3rd Quarter

Chinese Restaurants of Regal Hotels Present 12-month Crab 3rd Quarter – Double-shelled Crab and Canadian Dungeness Crab

“Eat only the seasonal food”, as per the popular Chinese slang, meaning people should only stick with the food which is in season. Regal Palace of Regal Hongkong Hotel with 4 others Chinese restaurants of Regal Hotels, specially design monthly crab menus in 2016, for guests who love the freshness. Season three promotion introduces Double-shelled Crab and Canadian Dungeness Crab in July and August respectively, together with Areolated Coral Grouper dishes throughout season three promotion till September.

July is the season when green crabs about to molt. There is a soft shell inside while the outer shell is harder and they are called double-shelled crab at this stage. Crabs are extremely tasty and full of soft and yellow crab roe with sumptuous flavour. The simplest way of cooking will bring the best taste of crab. Steamed Double-shelled Crab with Egg White and Huadiao Wine and Chicken Broth is one of the highly recommended. Chef first steams the egg white with supreme broth as the base, then place the crab on top and steam till well done. Finally add in sauce made of chicken broth and huadiao wine to enhance the dish flavour. To try taste from other places, Stewed Double-shelled Crab with Shanghai Glutinous Rice Cake and Black Vinegar is something that should not be missed. Using supreme broth to cook the glutinous rice cake till soft, add in stir-fried crab and mix with other ingredients with black vinegar sauce to make it a Shanghainese dish.

In August, Canadian Dungeness Crab is presented at the restaurants. Stewed Canadian Dungeness Crab with Spicy Minced Pork, Pepper Garlic and Shallot is with strong taste. Chef first stir-fries slightly seasoned minced pork with lots of appetising condiments include garlic, shallot, chopped ginger and spicy sauce, then add in supreme broth with crab and have it braised. Another recommendation from Chef on the menu is Steamed Canadian Dungeness Crab with Garlic and Butter. Melting butter and add in golden garlic which is deep-fried to make the sauce. Pour the sauce on top of the crab and steam it together to have the crab meat full of taste of garlic butter. For guests who would like to try a whole set of the crabs a night, set menus with Areolated Coral Grouper are also available during promotion period.

About Regal Hongkong Hotel

Regal Hongkong Hotel situated in the heart of Causeway Bay, Hong Kong’s vibrant commercial and shopping district, the deluxe five-star Regal Hongkong Hotel is the epitome of luxury and elegance where international business and leisure travellers are pampered with stylish comforts.

About Regal Hotels International

Regal Hotels International (00078) is a member of the Century City Group (00355) which is a conglomerate publicly listed on the Hong Kong Stock Exchange. Regal Hotels International is one of the largest hotel operators in Hong Kong and manages a fine collection of hotels.

 

Source = Regal Palace - Regal Hongkong Hotel

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