With a nod to tradition
As our lifestyles change at an increasingly fast pace, the traditional, time-consuming ways of preparing food could seem completely passe. However, many dining establishments still believe in creating their own specialty cuisine by following the traditional methods every step of the way.
The SKYE Roofbar and Restaurant at the Park Lane Hong Kong is probably faster than most others in sourcing its fresh herb products. The staff members use the rooftop to grow the greens themselves.
The eatery with a spectacular view will celebrate its second anniversary next month by serving Spanish cuisine. And, to emphasize their commitment, they are getting the famous Michelin twostar-awardee Kiko Moya to work as a guest chef. Moya’s first job had to do with assisting his father — a co-founder of the highlyrecommended L’Escaleta restaurant near Alicante at the foot of the Mariola mountains in Spain.
During his visit to Hong Kong between Sept 13 and 15, Moya will present a five-course lunch menu priced at HK$650 per person, and seven-course dinner menu at HK$1,500 per person.
Moya says he is excited about sourcing most of the herbs and vegetables from SKYE’s rooftop garden. If you go, don’t miss the fresh scorpion fish with sea urchin. And do try the slow-roasted tomato sofrito and saffron flower vinegar that is infused with rose petals from the rooftop garden.
“Moya and I will be hand-gathering the herbs from the rooftop garden every morning,” says SKYE’s talented head chef, Lee Adams. “These will be paired with Moya’s homemade mustard, and a hollandaise infused with rocket leaves, with the sesame garrapiñada adding a textural contrast. The combination of flavors in the mouth is incredible.”
Loong Yuen Cantonese Restaurant, located in the basement of the Holiday Inn Golden Mile on Nathan Road, is presenting a wide range of steamed dim sum dumplings, including crystal shrimp dumplings, vegetables with black truffles, Shanghai pork, scallops and Chinese cabbage, and steamed barbecued pork buns among others.
An “all you can eat dim sum” promotion is on until Aug 31 and the fare includes selected dim sum dishes accompanied by a complimentary steamed pork and shrimp dumpling with bamboo piths and conpoy in soup for HK$238, available from Monday to Thursday from 11 am to 2:45 pm. Late breakfast or early lunch — it’s a good deal any way you look at it.
Meanwhile the multiaward-winning Chinese restaurant brand Crystal Jade La Mian Xiao Long Bao is expanding its outlet at Mong Kok’s Moko mall, launching a revamped edition of Hong Kong’s first Chinese handmade noodle bar where they invite guests to interact with master chefs in action — pulling the signature Lanzhou ramen noodles.
The noodles come in three different shapes — standard double width, triangle and “dragon beard”. These go well with popular dishes such as Sichuan dan dan mian (peanut with chilli oil), ramen in Sichuan hot-and -sour soup, ramen served with double-boiled chicken soup, and ramen in poached beef in Sichuan spicy soup.
The summer promotion is on until Sept 30 with special offers and includes a menu designed especially for children.