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Published on : Thursday, April 28, 2016
“Eat only the seasonal food”, as per the popular Chinese slang, meaning people should only stick with the food which is in season. Regal Palace of Regal Hongkong Hotel with 4 others Chinese restaurants of Regal Hotels, specially design monthly crab menus in 2016, for guests who love the freshness. Season two promotion from April to June will introduce French Brown Crab, Green Crab and Three-spotted Crab respectively, together with Green Grouper dishes throughout season two promotion.
In May, Green Crab promotion will be started at the restaurants. Green crabs grow well in the middle of the year, bringing irresistible crab roe to the dishes. They are suitable to be cooked in dishes with stronger taste. Braised Green Crab with Porcini and Vermicelli is the dish which Chef designs using the characteristic of green crabs. For guests who like spicy dish, Braised Green Crab and Layer Bean Curd with Pickled Pepper in Chili Oil is the one that should not be missed.
Three-spotted Crab promotion which will be launched in June carrying lots of different cooking method in the menu to surprise guests who love freshness. Steamed Three- spotted Crab with Black Fungus and Bean Curd Puff in Black Bean Garlic Sauce serves in a Chinese bamboo steamer and is cooked with lotus leaf which can enhance the flavour of the dish. Another highlights of the promotion, Stewed Three-spotted Crab and Pig Knuckle in Wonton Soup uses supreme broth to cook with wonton and crab, making the dish a warm one for the evening.