Traditional Hong Kong Gourmet At Rouge

Published on : Monday, July 25, 2016

RougeTraditionalHongKongGourmetTake a walk down memory lane with us at Rouge for your favourite food of the 1960s and 70s. Executive Chef Simon Choi, with over 45 years of professional experience, is passionate about delivering the taste of old Hong Kong and is introducing a retro menu to evoke our collective memories in Hong Kong.

 

In the collection of fourteen nostalgic dishes, Roasted Pigeon in Chinese Style with crispy skin, juicy meat and amazing fragrance is one of the local favourites. The squab pigeon is infused with homemade soy sauce, glazed with honey and then deep-fried until golden brown. Family favorite Tomato Soup with Scallop and Quail Egg is cooked with Quail Egg, Scallop, lotus and served in a Chinese casserole pot, bringing authentic Hong Kong classics to tempt your palate. Sautéed Prawns with Vegetables and Bamboo Shoot is topped with shrimp roe which symbolizes the parental bonding in father-son relationships.

 

 

Other highlights include Deep-fried Bean Curd with Shrimp Paste, Braised Cattle Bone Marrow with Squid, Strew Mushroom and Vegetable, Braised Pork Belly with Bean Curd and Chives in Casserole, and many more. Let’s get your family and friends together at the Rouge to share the mutual memories.

 

 

Source:- Regal Hotels

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