Regal Palace of Regal Hongkong Hotel introduces new set menu to diners. Chef Christopher Yeung, Executive Chinese Chef of Regal Palace, who has won lots of prizes in various competitions, integrates some of the awarded dishes into an “Award Winning Set Menu”.
Award Winning Set Menu
Braised Fish Soup with Egg White and Carrot*
Baked Stuffed Crab Shell with Portuguese Sauce
Golden Prawn with Salty Egg Yolk and Sautéed Fresh Milk*
Braised Vegetable with Yunnan Ham in Chicken Broth
Pan-fried Minced Kurobuta Pork with Dried Baby Shrimp*
Smoked Crispy Chicken with Supreme Tea Leaf*
Fried Rice with Dried Baby Shrimp and Ham*
Mini Egg Tart with Sesame Rolls
$738 per person (minimum 2 persons)
Prices are subject to welcome snack, tea, condiment and 10% service charge.
*Awarded dishes in the Hong Kong Tourism Board “Best of the Best Culinary Awards”
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.