Tiger prawn and abalone winter solstice menu at Regal Palace
Winter Solstice is traditionally one of the most important Chinese festival of the year, other than Chinese New Year. It is the time for a celebration of delicacies with families and friends. Regal Palace specially designed menus for the Winter Solstice Festival from now till 31 December 2016 to satisfy all. The highly recommended Braised King Tiger Prawn in Pumpkin Sauce uses the big sized tiger prawn which is loaded with flavour and fresh. Serving with pumpkin sauce which is sweet and tasty to make the dish irresistible. Abalone has always been one of the most popular premium ingredients in Chinese culinary culture. Braised Whole Abalone with Goose Web and Mushroom uses the thick whole abalone cooking with goose web and mushroom which absorbs all the decent abalone sauce. Other highlights of the menu include Stir-fried Sea Cucumber and Scallop with Spring Onion, Scallion and Onion in Spicy Sauce, Braised Bird’s Nest Soup with Fish Maw and Egg White, Roasted Chicken with preserved Bean Curd Sauce, etc.
Tiger Prawn and Abalone Winter Solstice Menu
Braised King Tiger Prawn in Pumpkin Sauce
Stir-fried Sea Cucumber and Scallop with Spring Onion, Scallion and Onion in Spicy Sauce
Braised Bird’s Nest Soup with Fish Maw and Egg White or
Double Boiled Chicken Soup with Whelk, Dried Logan and Chinese Herbs
Braised Whole Abalone with Goose Web and Mushroom
Steamed Grouper with Shredded Pork and Mushroom
Roasted Chicken with Preserved Bean Curd Sauce
Simmered Vegetable with Bean Curd Sheet in Fish Broth
Sweetened Walnut Cream with Dumpling
$5,688 for 12 guests $2,888 for 6 guests
Regal Palace serves authentic and refined Cantonese cuisine with a choice of live fish, dim sum delicacies, signature and award-winning dishes in a splendid setting. As one of the prefect dining venues for hosting celebratory banquets and business dinners in town, Regal Palace is also renowned for serving classy and fine Chinese delicacies like abalone, sea cucumber and fish maw on its menu. Cantonese cuisine comes from Guangdong Province in southern China and is one of the Eight Culinary Traditions of Chinese cuisines. Its prominence outside China is due to the large number of early emigrants from Guangdong. Cantonese cooking is somewhat lighter and healthier than other regional Chinese cuisines. To bring out the freshness of the food, Cantonese cooking traditionally requires the shortest cooking time. Preparation methods usually involve stir-fry, steam, pan-fry and deep-fry. Sauces are made from ingredients like soy sauce, vinegar, sugar, salt, ginger, spring onion and garlic to enhance flavours.
3/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay, Hong Kong
*All prices are subject to tea, condiments and 10% service charge