18 March 2021, Hong Kong SAR, China – In celebration of spring, a season of fresh beginnings and renewal, Chef de Cuisine, Kit Cheung, of The Tai Pan brushes up the lunch and dinner menu of the restaurant to present a delightful medley of expert creations from 1 April 2021. A specialist and enthusiast when crafting unique dining experiences, Chef Kit instils his unwavering passion into the new menu to enchant The Tai Pan’s guests.
An appetising starter for spring, Jumbo Lump Crab Meat Salad features a symphony of textures and flavours. Tomato salsa and basil shreds form a refreshing bottom layer where French jumbo crab meat in the middle adds a delicate sweetness to the dish. Topped with a dash of feather-like mango emulsion and a spiced crispy Feuilles de Brick, every bite is a palate-pleaser.
Hand-Cut Octopus and Scallops, a delightful seafood appetiser, reminds guests of the unique umami flavours from the seas of Japan. Jet-fresh sushi-grade octopus and scallop tartar are seasoned with sake, mirin, light soy sauce and lemon olive oil. Adorned with de-alcoholised plum wine jelly, gold leaves and yuzu cream, it is also a feast for the eyes.
Mushroom Consommé is a soul-warming vegan soup, thanks to the craftsmanship of the chef. White mushrooms, king oyster mushrooms and shiitake mushrooms are oven-dried, followed by double-steaming, together with assorted vegetables, for three hours to extract the essence of tastes. Instead of using egg white, the broth is hand-strained to get a clear consommé. Pan-fried morels, cepes and daikoku mushrooms are added at the time of serving for an enriched taste profile.
Vanilla Butter Lobster promises to tempt seafood lovers. The de-shelled Boston Lobster is browned lightly and cooked with fresh vanilla butter until its texture and flavour is just right. The lobster head is then oven-dried, pan-fired, and reduced with port wine and sherry vinegar to make a savoury foam, making it a delicious companion to the pumpkin balls, fennel and green pea puree.
Not to be missed is the Slow Roasted Veal featuring milk-fed veal from Holland. The veal is briefly deep-fried, slow roasted and rested to retain the juiciness. Meat trimmings and bones are simmered with foie gras to produce a foamy glaze for the vegetable sides.
Roast Quail Wrapped in Brioche is a creative twist to surprise any gourmands. Deboned quail, foie gras terrine and fried spinach are wrapped in house-made brioche dough and baked. Seasonal vegetables are flavoured with orange zest and quail jus for a gamey touch.
For enquiries, please call +852 3141 8888 or email email@example.com. Alternatively, book online at https://app.optitable.com/en/reservation/at/thetaipan/
The Murray, Hong Kong, a Niccolo Hotel
Named as the top hotel in Hong Kong in Condé Nast Traveler’s 2019 Readers’ Choice Awards and one of Time Magazine’s 100 Great Places in 2018, The Murray, Hong Kong is a high-profile preservation project by British international studio for architecture and integrated design, Foster + Partners. The hotel, part of Hong Kong SAR’s Conserving Central initiative, was previously the stand-alone Murray Building, one of the city's most iconic landmarks. The US$1 billion contemporary sanctuary features 336 oversized rooms and suites spanning 25 floors, a swimming pool and spa, a stunning rooftop bar with breath-taking views of the central business district and the green oasis of Hong Kong Park, a series of signature restaurants and bars, and creative meeting and event spaces, making it the epicentre of luxury events in the city. Further details on The Murray, Hong Kong are available at niccolohotels.com.
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The Leading Hotels of the World, Ltd. (Leading Hotels of the World)
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