Archive for February 7th, 2010
Sunday, February 7th, 2010
ABALONE AND AIR-DRIED SEAFOOD
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Braised Whole Yoshihama Abalone in Supreme Oyster Sauce |
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Braised Whole South African Fresh Abalone in Supreme Oyster Sauce |
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Braised Sliced Abalone with Fish Maw |
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Braised Sliced Abalone with Goose Web |
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Braised Fish Maw with Goose Web |
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Braised Fish Maw in Supreme Chicken Broth |
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Braised Sea Cucumber with Minced Pork in Abalone Sauce |
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Wok-Fried Sea Cucumber with Spring Onions |
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Braised Goose Web and Chinese Mushroom Casserole |
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Braised Superior Fish Maw in Abalone Sauce |
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SEAFOOD
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Live Seafood Selection – Shrimp, Lobster, Sea Whelk, Cream Crab, Meat Crab, Pacific Grouper, Pink Grouper, Star Grouper, Tiger Grouper |
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Baked Stuffed Sea Whelk with Diced Abalone, Sea Whelk and Minced Pork |
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Steamed Lobster and Egg Whites in Hua Diao Wine |
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Fried Lobster in Soy Sauce |
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Simmered Lobster in Supreme Broth |
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Sichuan-Style Braised Prawns with String Beans |
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Baked Stuffed Crab Shell with Onions and Fresh Crab Meat |
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Crispy Crab Claw with Shrimp Paste |
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Wok-Fried Prawns with Dried Chili and Shallots |
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Scrambled Eggs with Caviar and Crab Meat |
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Crispy Scallops with Fresh Pear |
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Chilean Sea Bass Fillet with Ginger and Spring Onions |
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Wok-Seared Fillet of Star Grouper in Soy Sauce |
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Crispy and Spiced Salt Star Garoupa Brisket with Sweet and Sour Sauce |
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Sautéed Star Grouper Fillet with Seasonal Vegetables |
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Steamed Scallops and Tofu with Crab Roe |
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Crispy Star Garoupa Fillet Rolls with Milk Custard |
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Steamed Garoupa Fillet with Yunnan Ham and Chinese Mushrooms |
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Sautéed Scallops in X.O. Chili Sauce |
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Steamed Prawns with Garlic and Vermicelli |
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SHARK’S FIN
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Braised Superior Shark’s Fin Soup with Fresh Whole Abalone |
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Braised Superior Shark’s Fin and Lobster Served with Supreme Broth |
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Braised Supreme Shark’s Fin Soup |
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Double-Boiled Supreme Shark’s Fin Soup with Chicken and Bamboo Piths |
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Double-Boiled Supreme Shark’s Fin Soup with Yunnan Ham and Brassica |
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Braised Supreme Shark’s Fin Soup with Bird’s Nest |
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Superior Chicken Soup with Hoi Fu Shark’s Fin and Fish Maw |
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Braised Hoi Fu Shark’s Fin Stuffed in Bamboo Piths |
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Braised Hoi Fu Shark’s Fin Soup with Crab Cream and Gold Leaf |
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Braised Shark’s Fin Soup with Crab Meat |
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Braised Shark’s Fin Soup with Fish Maw and Shredded Chicken |
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Hot and Sour Shark’s Fin Soup with Assorted Seafood |
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BARBECUED AND COLD DISHES
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Barbecued Suckling Pig |
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Roasted Goose with Plum Sauce |
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Barbecued Pork with Honey |
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Roasted Chicken Liver with Honey |
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Poached Chicken Served with Diced Abalone and Conpoy |
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Marinated Fragrant Chicken in Soy Sauce |
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Roasted Chicken Liver with Honey |
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Crispy Eel with Honey and Osmanthus |
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Crispy Roasted Pigeon |
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Marinated Sliced Squid with Cucumber in Fish Sauce |
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Marinated Sliced Abalone and Red Jellyfish with Asparagus |
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Marinated Ginger with Preserved Egg |
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Marinated Gluten in Plum Sauce |
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Marinated Pork Knuckle in Soy Sauce |
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Diced Beef Shin with Red Jellyfish |
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Mixed Hot Peppers with Black Bean and Chili Soya Sauce |
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Sliced Roasted Pork Neck with Garlic |
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SPECIALTIES
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Steamed Goose Liver in Abalone Sauce with Goose Web, Fish Maw or Fresh South African Abalone |
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Crispy Frogs’ Legs with Spicy Salt |
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Simmered King Prawn in Crystal Sauce |
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Braised Air-Dried Seafood Casserole with Shark’s Fin Marrow |
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Simmered Abalone Rolls with Dried Seafood, Minced Pork, Conpoy, Mushroom and Caviar |
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Pan-Seared Scallops stuffed with Shrimp Paste |
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Wok-Fried Wagyu Beef Cubes with Morel Mushrooms |
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Braised Seasonal Vegetables with Bird’s Nest and Scallops |
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Scrambled Eggs with Hoi Fu Shark’s Fin and Crab Meat |
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Crispy Tofu with Shrimp Paste and Chinese Sausage |
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Braised Frogs’ Legs with Shrimp Roe and Gluten |
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Wok-Fried Frogs’ Legs with Eggplant, Onion and Black Pepper |
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MEAT
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Wok-Fried Diced Beef Tenderloin with Garlic, Spring Onions and Black Pepper |
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Wok-Fried Japanese Pork in X.O. Chili Sauce |
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Traditional Stewed Beef Brisket Casserole |
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Braised Seasonal Bitter Squash stuffed with Minced Pork in Black Bean Sauce |
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Wok-Fried Lamb Shin with Chili, Spices and Scallions |
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Sichuan Style Sautéed Beef Tenderloin Strips with Vegetables |
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Crispy Pork Ribs in Sweet Wasabi Sauce |
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Crispy Japanese Pork in Marinated Red Bean Curd Crust with Pancakes |
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Stir-Fried Minced Beef and Vegetables with Lettuce Wrap |
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Dong Po-Style Braised Pork Belly |
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Japanese Pork with Yam Vermicelli in Supreme Broth |
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Braised Pork Ribs in Wuxi Sauce |
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Sichuan-Style Braised Lamb Chops |
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POULTRY
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Roasted Peking Duck (for Dinner Only) |
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Fortune Chicken (24-Hour Advance Notice Required) |
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Crispy Chicken Served Peking-Duck Style |
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Lung King Heen Roasted Chicken |
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Poached Chicken Fillet with Yunnan Ham and Vegetables in Abalone Sauce |
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Sauteéd Roasted Goose Strips with Bitter Melon and Young Ginger |
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Crispy Chicken Fillets with Sesame in Lemon Sauce |
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Baked Chicken with Seasame, Ginger and Spring Onion |
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Stir-Fried Minced Pigeon with Lettuce Wraps |
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Pipa-Style Barbecued Duck with Garlic |
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Wok-Fried Pigeon Fillet with Black Beans and Onions |
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Braised Duck with Preserved Plums |
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ORGANIC AND VEGETARIAN
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Wok-Fried Spring Beans with Preserved Vegetables |
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Sautéed Zucchini with Assorted Mushrooms |
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Sautéed Gluten with Green Peppers and Onions in Vegetarian X.O. Chili Sauce |
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Poached Baby Cabbage with Qi Zi Herb in Soup |
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Fried Multi-Grain Rice with Gluten and Vegetables in Vegetarian Oyster Sauce |
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Fried Five Grain Noodles with Assorted Vegetables |
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Sautéed Vegetables, Mushrooms and Fungus in Pumpkin |
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Crispy Avocado Rolls with Mushrooms |
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Steamed Beancurd and Gluten in Black Bean Sauce |
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Stir-Fried Shredded Vegetables with Bean Sprouts |
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Stir-Fried Minced Vegetables and Pine Nuts with Lettuce Wraps |
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Crispy Beancurd Sheet Rolls with Vegetables |
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Sautéed Diced Vegetables with Cashew Nuts in Chili Sauce |
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Braised Fresh Beancurd Sheet with Bird’s Nest and Enoki Mushrooms |
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Braised Seasonal Vegetables with Maitake Mushrooms |
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Crispy Taro Dumplings with Vegetables and Herb Mayonnaise |
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SOUP AND BROTH
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Shark’s Fin Soup with Beancurd and Crab Meat |
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Double-Boiled Sea Cucumber with Yunnan Ham and Chinese Mushrooms |
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Braised Seafood Soup with Crab Cream and Bamboo Piths |
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Hot and Sour Soup with Fillet of Grouper |
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Double-Boiled Shark’s Fin Marrow with Brassica |
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Braised Assorted Fungus in Soup |
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Braised Tofu Soup with Diced Roasted Goose |
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Minced Beef Soup with Egg Whites |
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Braised Fresh Crab Meat and Vegetables in Soup |
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Double-Boiled Chinese Mushrooms with Bamboo Piths and Brassica |
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Double-Boiled Fillet of Grouper with Yellow Fungus |
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Vegetable Soup with Bamboo Piths |
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RICE AND NOODLES
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Steamed Fried Rice with Diced Abalone Wrapped in Lotus Leaf |
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Sliced Abalone with Noodles in Soup |
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Braised Egg Noodles with Shredded Fish Maw, Spring Onions and Abalone Sauce |
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Braised E-Fu Noodles with Fresh Crab Meat |
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Shrimp Wontons with Noodles in Soup |
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Home-Style Fried Noodles with Shredded Roasted Goose and Chicken |
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Fried Rice with Roasted Goose, Barbecued Pork, Shrimp, Taro and Preserved Vegetables |
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Fried Rice Vermicelli with Crab Meat and Scrambled Eggs |
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Fried Rice with Lobster and Seafood |
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Fried Rice Noodles with Sliced Beef in X.O. Chili Sauce |
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Hot and Sour Shredded Pork with Golden Noodles |
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Braised E-Fu Noodles with Conpoy and Enoki Mushrooms |
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Fried Rice with Conpoy and Smoked Salmon |
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Fried Rice Rolls in X.O. Chili Sauce |
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Fried Rice with Mushrooms, Egg Whites and Vegetables |
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DESSERTS
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Double-Boiled Superior Bird’s Nest, served with Almond Cream, Coconut Cream and Crystal Sugar |
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Double-Boiled Egg White Milk Custard with Bird’s Nest |
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Chilled Double-Boiled Hashma with Red Dates |
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Chilled Tofu Custard with Fresh Fruits |
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Chilled Mango and Sago Cream with Pomelo |
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Sweetened Almond Cream with Egg Whites |
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Sweetened Wheat Grain Cream with Taro |
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Chilled Sweetened Red Bean Cream with Lotus Seeds |
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Baked Milk Custard Tarlets |
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Baked Custard Puffs |
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Steamed Custard Buns with Salty Egg Yolk |
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Deep-Fried Glutinous Rice Sesame Dumplings flavoured with Green Tea |
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Chilled Coconut Pudding with Hashma and Longan |
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Lung King Heen Dessert Sampler |
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Seasonal Fruit Platter |
Tags:Lung King Heen voted #1 Best Food in Hong Kong 3 Michelin stars
Posted in Hong Kong | Comments Closed
Contributed by: Carole Chung
