The foie gras is slightly pan-fried and wrapped with a slice of baby cabbage which gives an interesting juxtaposition of textures.
The pork belly is slow-cooked in oyster sauce, wine and spices for eight hours to give the melt-in-the-mouth texture, then drizzled atop with a house-made tangy plum sauce, which pleasantly offsets the greasiness of the pork belly. The highlight of the menu is the Iberico Pork Belly Duo, which was a bronze award-winning dish at the Hong Kong International Culinary Classic Competition 2021, aptly showcasing the team’s creativity and culinary finesse. The menu is then followed by a light and fresh note courtesy of Osmanthus and Snow Swallow Soup. The bejewelled Treasure Set Menu commences with a delightful trio of appetisers of Steamed Egg with Ginger and Crab Meat, Jellyfish with Spring Onion and Gorgon Nut, Celery and Walnuts.
HONG KONG DIM SUM MENU FULL
An All-you-can-eat Dim Sum Menu is also available, ideal for communal gatherings and family reunions making full use of a leisure weekend.Īcclaimed Iberico Pork Belly Duo from the Hong Kong International Culinary Classic Competition 2021 Curated by Executive Sous Chef Kon Chu Kwong, the restaurant proudly presents the Treasure Set Menu, featuring a tanalising Iberico Pork Belly Duo, an award-winning dish at the Hong Kong International Culinary Classic Competition 2021. (22 June 2022) The Atrium Chinese Restaurant at the Hong Kong Convention and Exhibition Centre kicks off the summer season with two enticing menus.
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