恭賀新禧！富豪香港酒店富豪金殿於一年之始，特別準備了一系列寓意吉祥的應節賀年佳餚，讓顧客品味如意新春晚宴，一同喜迎雞年！
總廚楊嘉輝師傅精挑多款傳統賀年食材，炮製出十款極具意頭及應節的新春佳餚，寓意十全十美。新春佳餚將於2017年1月28日至2月3日 (正月初一至初七) 供應，每款由$188起。推介菜式有「金殿特色年年撈起」(三文魚撈起)。撈起源於新加坡，高舉雙筷把所有食材越撈越起，寓意風生水起；撈得越高，來年定必步步高升。「撈起」時食物散佈碟面亦有財富滿溢之意。而三文魚魚生更寓意年年有餘及生氣勃勃，是新春必吃菜式之一。另一賀年菜式「稱心如意」(黑木耳海參燒柚皮)亦是不容錯過。鬆化的柚皮口感豐富，將濃汁味道充分吸收，配合爽脆的黑木耳及矜貴且炆至入味的海參，必定讓顧客吃得稱心如意。「一本萬利」(髮菜紅燒元蹄)，以多款別具意頭的材料作食材。髮菜寓意發財，紅燒元蹄有橫財就手的意思，寓意來年可財源滾滾來。
其他新春開運菜式包括好事齊來 (髮菜蠔豉生菜大脷)、金銀滿屋 (炸帶子拼蜜豆榆耳炒帶子)、得心應手 (原隻南非鮑魚海參扣鵝掌)、年年有餘(鍋燒花膠龍躉脊鰭)、生意興隆 (鮮百合鮮竹扒素千層)及富貴生財 (生菜蜆迎芥雞)。每道菜式也別具意思，為這個雞年更添喜慶。
富豪金殿亦有供應賀年盆菜，包括原隻三頭鮑魚龍蝦盆菜及極品包羅萬有盆菜。極品鮑羅萬有盆菜用上多款上乘材料，包括濃香原隻鮑魚、名貴厚身花膠、寓意發財好市的蠔豉及鮮味十足的乾瑤柱等，令人食指大動。兩款盆菜適用於6至8位堂食或外賣，售價由$1,388起，需於一日前預訂。
屢獲殊榮的富豪金殿以精心炮製的高級粵菜、鮮魚菜式及精緻點心美食而馳名，加上佈置時尚典雅，備受高尚的饕客追捧。作為城中知名食府之一，富豪金殿提供多種矜貴佳餚，食材尊貴，大廚擅長主理鮑魚、海參及花膠等菜式，絕對是你舉辦喜慶活動及商務晚宴的理想場地。粵菜源自中國南部廣東省地區，為中國八大名菜之一，並經各地廣東移民宣揚，令其菜式發揚光大。粵菜是中國菜式之中較清淡及健康的一種，並提倡短時間烹調以保留食物的鮮味，以帶出餸菜的原汁原味。雖然有不計其數的烹調方法，但以炒、蒸、煎及炸最為普遍。而醬汁主要以豉油、醋、糖、鹽、薑、蔥及蒜頭烹調而成，以提升菜式的鮮味。
*所有堂食價目須另加一服務費。
Kung Hei Fat Choi! To celebrate the Year of the Rooster, Regal Palace of Regal Hongkong Hotel wishes guests a prosperous year by parading out a series of Chinese delicacies.
From 28 January to 3 February 2017, 10 Chinese New Year dishes prepared by Executive Chinese Chef of Regal Palace, Christopher Yeung, will be featured to bring guests good luck, good health and good fortune in the year of the Rooster. Tossed Fresh Salmon with Melon and Peanut in Virgin Olive Oil and Vinegar Dressing is one of the highly recommended from the menu. Braised Pomelo Peel with Sea Cucumber and Fungus uses pomelo peel cooked till soft with sea cucumber full of flavour to make the dish irresistible. Other dishes include Braised Whole Abalone with Sea Cucumber and Goose Web, Braised Giant Grouper with Fish Maw, Pork Belly and Bean Curd with Brown Sauce in Casserole, Braised Pork Knuckle with Sea Moss in Brown Sauce, Deep-fried Scallop and Sauteed Scallop with Honey Pea and Fungus, Sauteed Prawn Ball with Macadamia Nut and Mixed Vegetables, Braised Dried Oyster and Sea Moss with Lettuce and Pork Tongue, Braised Chicken with Lettuce in Clam Sauce and Braised Bean Curd Sheet with Fresh Lily Bulb. All priced at $188 up for guests’ enjoyment.
Poon Choi selections, including 3-head Whole Abalone and Lobster Poon Choi and Abalone Deluxe Poon Choi are also available. Abalone Deluxe Poon Choi uses lots of premium ingredients including whole abalone, fish maw, dried oyster, conpoy, etc. A portion of poon choi is able to serve 6 to 8 persons for dine in or take away, available from $1,388, one day advance booking is required.
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.
