位於香港海景嘉福洲際酒店的著名高級粵菜食府海景軒即將慶祝開業二十五週年。為此，酒店的中菜行政總廚梁輝雄師傅將由3月1日起至4月30日時光倒流，重新推出六款經典的懷舊菜式，每道菜式都標誌著海景軒二十五周年以來餐廳的重要里程碑。
3月1日至4月30日海景軒推出一系列25週年特備菜式
第一道回歸的經典菜式是梁輝雄師傅於1995年新加盟海景軒時推出的首款招牌甜品生磨腰果露（每位$60）。糖水以新鮮石磨磨製而成的腰果以及有「中國魚子醬」之稱、口感煙韌的藻類植物仙翁米炮製而成，大廚特意於經典的腰果露中加入仙翁米這種珍貴食材，讓菜式的口感和味道更豐富，更有層次感。
1996年，梁師傅獲邀設計一道能突顯粵菜靈活性的菜式，從而創作出讓人感覺窩心的萬壽牛肋肉（每位$128）。製作時先將洋蔥、薑、豉油以及當年稀有的原條美國牛肋肉與木瓜燉煮兩小時，上桌時將牛肋肉置於製成碗狀的木瓜中，香氣四溢。
1999年，差不多每位來到海景軒的食客都必定會點梁師傅的招牌菜黃金花膠脆芙蓉（每位$388）。菜式選料上乘，含有豐富骨膠原的花膠與蛋白兩層相間，口感豐富，面層蘸上鹹蛋黃包裹脆炸，形成令人無法抗拒的味道，加上紫菜及紅椒碎點綴令菜式更豐富。
2003年，大廚梁師傅首次於菜單中推出富有家鄉風味的家鄉蛋皇肉($298)，亦是大廚首個專為配搭餐酒而設的菜式，菜式濃烈的味道配以餐酒帶來相得益彰的享受。設計靈感來自大廚毗鄰順德的家鄉，將鹹蛋黃釀入來自本地農場的一整條豬腩肉中，於柱候醬中以慢火燉至入味後再以滾油炸香。
曾於香港旅遊發展局舉辦的「 2005 美食之最大賞」中獲得金獎殊榮的柚甫藕茸大蟹鉗(每位$328)一推出便深受食客歡迎。梁師傅以兩種不同的烹調方法炮製來自澳洲的大泥蟹，先是以蓮藕茸釀蟹鉗，再有蟹肉炸豆腐配用上蟹汁燜煮的柚皮，各有驚喜。
最後，梁師傅亦以40年的入廚經歷為靈感，為海景軒二十五週年紀念設計了一道菜餚橙香玫瑰雞（$280 半隻， $560 一隻）。此道精緻的菜式將玫瑰和橙香融入肉嫩多汁的清遠雞中，以炸子雞的方式烹調，向梁師傅多年來的烹飪歷程致敬。為了增加香氣，大廚先將玫瑰花炸香再磨成粉末，並加入橙汁煮成醬汁，上碟前再以玫瑰花煙將雞肉燻香。
3月1日至4月30日期間，海景軒將會為慶祝餐廳成立二十五週年限時推出六道特色菜餚，保證能為一眾新、舊顧客帶來最難忘的用餐體驗，絕對不能錯過。
Hoi King Heen, Hong Kong’s renowned fine-dining restaurant for traditional Cantonese fare in the InterContinental Grand Stanford Hong Kong, celebrates 25 successful years in operation. In honour of this grand milestone in Hoi King Heen’s long history with the hotel, Executive Chinese Chef Leung Fai Hung has gone back in time to retrieve and revive six nostalgic signature dishes that are no longer on the present menu. From 1 March till 30 April, Hoi King Heen will serve these six dishes as specials on the menu for a limited time only.
Hoi King Heen 25th Anniversary Specials from 1 March to 30 April
Beginning with the iconic dish that was conceived during the start of Chef Leung’s tenure in 1995, the Sweetened Cashew Nut Cream (HK$60 per guest) was the chef’s first signature Chinese sweet soup at Hoi King Heen. The soup features nutty ground cashews, texturised with gelatinous algae nostoc and chewy, glistening beads of pearl barley, otherwise known as the ‘Chinese Caviar’ that are traditionally used in desserts.
One year later in 1996, Chef Leung was invited to create a special dish to commensurate the flexibility of Chinese cooking methods. The resulting dish was the highly comforting Braised Beef Brisket with Papaya (HK$128 per guest), wherein onions, ginger, soy sauce and whole US short ribs are braised for two hours and served in a fragrant papaya bowl.
In 1999, guests visiting Hoi King Heen raved over a particular creation by Chef Leung that became the restaurant’s first signature savoury dish. The Crispy Fried Fish Maw with Egg White in Egg Yolk Sauce (HK$388 per guest) was popular due to its premium components, including the luxurious collagen-rich fish maw and the salted egg yolk sauce. Created in multiple deep-fried layers consisting of fish maw and egg whites, the dish boasts varying textures and flavours, and is garnished with seaweed, red pepper and salted duck egg yolk for added umami.
In 2003, Chef Leung introduced his first home-style Crispy Pork Belly Encasing Salted Egg Yolk (HK$298 per guest) on the a la carte menu, also the first dish designed to pair perfectly with wine. The request of the winemaker at the time was for a pungent and powerful dish to pair with the red wine. Chef Leung drew inspiration from his home province very close to Shun De in China, and presented local pork belly stuffed with salted egg yolk, braised with Chu Hou sauce before deep-frying.
The dish that won the GOLD Award from The Best of the Best Culinary Awards in 2005, organized by Hong Kong Tourism Board, the Braised Crab Claw with Lotus Root and Pomelo Skin (HK$328 per guest) was a true crowd-pleaser back in its heyday. Chef Leung serves Australian mud crab two ways, with lotus paste stuffed in the claw and crabmeat deep-fried with tofu.
Finally, Chef Leung has prepared a new and exclusive sixth dish for Hoi King Heen’s 25th anniversary with inspiration taken from all the previous years. Crispy Chicken with a Rose Petal and Orange Sauce (HK$280 for ½ Bird, HK$560 for full bird) is truly an exquisite creation that pays homage to Chef Leung’s historic tenure at Hoi King Heen, combining juicy Hong Kong-style roast Qing Yuan chicken with the fragrant flavours of rose flower and orange blossoms. For the flavouring, the rose is deep-fried and ground into a fine powder, cooked together with orange sauce, and then finished with rose flower smoke.
Hoi King Heen is proud to present the above six specials on the special menu for a limited duration between 1 March and 30 April 2019. Promising a spectacular culinary experience for long-time fans of the restaurant as well as new visitors, Hoi King Heen looks forward to welcoming guests to celebrate its 25th anniversary this year.
