於龍門客棧品嚐一系列創意海派上海菜，「海派菜」即創新上海菜，在傳統上海菜烹調基礎上，再吸收各家菜系的精華和烹調技術而成，講究推陳出新之餘，卻又保留著上海菜傳統的精髓。主廚為經典上海菜注入新元素，如酒釀丸子燒桂魚、香橙桂花糖蓮藕等。菜式口味創新、造型精緻，用料配搭別出心裁，為你帶來嶄新的美食體驗。
白切羊肉 $188
酒釀丸子燒桂魚 $298
鹽酥八寶鴨 $328
時蔬圈子 $208
乾煎帶魚 $168
蝴蝶醬方肉 $198
香橙桂花糖蓮藕 $168
竹網田雞 $168
蒜香麻油拌茄子 $138
酸辣鹹菜黃魚麵 $108 (碗)
另外，紅軒廚師鄒啟富及龍門客棧廚師連俊傑獲2018首屆一帶一路火辣廚藝挑戰賽的銅獎榮譽，比賽以「香辣」為主題，充分展示他富有創造力的烹飪技藝。
推廣日期：2018年7月至9月
供應時間：上午12時至下午3時，晚上6時至11時
Join us at Dragon Inn for a variety of modern Shanghainese specialties which amaze you with its fresh combination and presentation. New modern style of Shanghai cuisine is also called “Hai Pai Cai”, based on traditional Shanghainese cuisine, it absorbs the essence and cooking techniques of various Chinese cuisines. It emphasizes attention to details, innovation, but retains the essence of Shanghai authentic cuisine. Menu highlights include Braised Mandarin Fish with Osmanthus in Wine Syrup and Stuffed Sticky Rice in Lotus Root with Osmanthus sweet, etc.
Sliced Cold Mutton with Sweet Bean Paste HK$188
Braised Mandarin Fish with Osmanthus in Wine Syrup HK$298
Deep-Fried Crispy Duck with Assorted Ingredients HK$328
Braised Pig Intestine with Seasonal Vegetables HK$208
Pan-fried Beltfish HK$168
Braised Pork Belly with Fermented red Beancurd HK$198
Stuffed Sticky Rice In Lotus Root with Osmanthus sweet HK$168
Stir-fried frog with Lotus Root & Bell Pepper HK$168
Steamed Eggplant with Sesame oil & Garlic HK$138
Noodles in Soup with Yellow Croaker & Preserved Vegetables HK$108 (per person)
Dragon Inn’s Chef Lin Chun Kit won the Bronze Award by 2018 Belt & Road (B&R) Hot Chef Culinary Challenge, an international competition that embraces different types of cuisine cooking under the ‘Hot & Spicy’ theme.
Promotion Period: Aug 1 – Sept 30, 2018
Serving time: 12:00noon – 3:00pm, 6:00pm – 11:00pm
