23 July 2011

OLD HONG KONG TASTE REVIEW AT MYVILLAGE SERANGOON GARDENS FOR GRAND OPENING CHARITABLE MENU


Old Hong Kong Group with Legend, Kitchen and Tea House added Taste as part of Old Hong Kong Group’s offering of Premium, Classic and Causal dining concepts. “Memorable Taste of Old Hong Kong” Menu of iconic Cantonese delicacies was created for Old Hong Kong Taste Charitable Grand Opening at 1 Manu Avenue #02-01 my Village @Serangoon Gardens on 28th July, 7pm where all proceeds from the opening night dinner will be donated to Thye Hua Kwan Moral Society (THK).

Old Hong Kong TASTE myvillage serangoon garden

Chef Soon Han Siong of “Old Hong Kong Taste” was the Head Chef of various renowned restaurants in Hong Kong and had more than 20 years of culinary experience.

For Old Hong Kong Taste Charitable Grand Opening Menu titled Memorable Taste of Old Hong Kong, Chef Soon travelled to Guangdong to seek inspirations from various Master Chefs in the province. Coupled with creativity and authenticity, Chef Soon  will present tradition Cantonese cuisine to a higher level of culinary excellence to thrill and tantalize dinners’ taste buds.  Featured Culinary Masterpieces includes “Deep-fried Marinated Pork Roll”, “Superior Shark’s Fin Parcel” and “Classic Black Sesame Roll.
 
Old Hong Kong TASTE myvillage

BEAUTERUNWAY was invited to Old Hong Kong Taste Charitable Grand Opening  media food tasting.

Memorable Taste of Old Hong Kong Menu S$150 nett/S$128 ++
 
Memory of a Rising Sun Platter Combination: 一 轮 红 日 照 八胗锦卤云吞* 市桥白卖* Deep-fried Eight Treasure Dumplings with Canton River Trout “Siew-mai”

OLD HONG KONG TASTE REVIEW Deep fried Eight Treasure Dumpling Canton River Trout “Siew-mai

Deep-fried Eight Treasure Dumplings is a typical Cantonese village side dish and wedding banquet staple as its symbolized a happy relationship. The crunchy fresh prawn wanton is deepfried and served with a specially concocted sweet and sour sauce made up of 8 types of ingredients including diced char siew, prawn meat, cuttlefish, chicken liver and spring onions

OLD HONG KONG TASTE REVIEW Deep fried Eight Treasure Dumpling

Canton River Trout “Siew-mai” 市桥白卖

A Canton Panyu icon, this dish is almost a century old. The Fresh river trout is crowned with Chinese sausage for a unique distinct flavour. This  soft steamed combination is a delightful departure from typical pork and prawn siew mai.

OLD HONG KONG TASTE REVIEW Canton River Trout Siew-mai

 
Superior Shark’s Fin Parcel 龙珠戏瑶池 (荷 包 翅)
 
A classic delicacy in Cantonese cuisine, the superior sharks fins are infused with premium chicken stock and Chinese Ham  in the egg white skin parcel with premier stock broth alongside with a sprinkling of bean sprouts. 
OLD HONG KONG TASTE Shark’s Fin Superior Shark’s Fin Parcel
 
A bite into the soft egg white skin unveiled a generous portion of the tasty Superior Shark’s Fin. Decadent !
 
OLD HONG KONG SINGAPORE Shark’s Fin Superior Shark’s Fin Parcel

Steamed Garoupa Fillet  Qianlong Style 海 鲜 乾隆星斑块

Using mushrooms, ginger, pork and vegetables, Chef Soon steamed the fillet to enhance the freshness and sweetness while retaining the smooth texture instead of using the traditional way of stewing this dish. Simple yet tasty, the fresh fillet is utterly flavoursome.

OLD HONG KONG TASTE REVIEW Steamed Classic Garoupa Fillet 

Twin Meat Platter of Gold Coin Chicken & Wild Pheasant Roll (Deep-fried Marinated Pork Roll)  肉 类 鸳 鸯 凤 齐 鸣 , 金钱鸡拼大良野鸡卷

In Chinese culinary culture, names of most Classical Chinese dishes do not usually reflect the actual ingredients used in a dish.  Auspicious or unique names are often used to express or to symbolize a dish.  In this dish, Pork is used as a substitute for Wild Pheasant.


Old Hong Kong Taste Review Gold Coin Chicken & Deep-fried Marinated Pork Roll
 
A culinary icon of Shun-de (顺德) city in Guangdong,   Deep-fried Marinated Pork Roll is a combination of Pork Loin, Pork Fat and Chinese Ham. After marinating with Chinese Rose Wine, the pork roll is steamed and deep fried till golden brown for a light and crispy texture with a hint of rose wine aroma.
 
OLD HONG KONG TASTE REVIEW Wild Pheasant Roll Deep-fried Marinated Pork Roll
 
 
Gold Coin Chicken 金钱鸡拼
A very popular snack among the Cantonese with its symbolic gold coin shape representing wealth, the multi-layered crisp yet tender  texture of aromatic pork belly, chicken liver and chicken meat  is roasted till perfection.
 
Old Hong Kong Taste Review Singapore Gold Coin Chicken 
Stuffed Bean Curd Skin with Assorted Mushrooms and Bamboo Shoot glazed with abalone sauce 心有千千结(网网千斤)

OLD HONG KONG TASTE REVIEW Vegetarian Stuffed Bean Curd Skin with Assorted Mushrooms, Bamboo Shoot 
A delightful combination with  fresh and crisp specially imported Hong Kong vegetables in the light clear soup. I am not a veggie person and this is the first time I polished all the vegetables in a dish. Surprise winner.

OLD HONG KONG TASTE REVIEW Stuffed Bean Curd Skin with Assorted Mushrooms, Bamboo Shoot

Fried Rice with Abalone and Cuttlefish with Abalone Sauce 鲍鱼照旧捞饭(鲍粒章鱼鸡粒饭)

Using Old Hong Kong secret recipe and 8 hours of preparation just for  the Abalone sauce, the fragrant fried rice is infused with the flavour and aroma of diced abalone, chicken and cuttlefish, displaying a high level of culinary excellence.

OLD HONG KONG TASTE REVIEW Fried Rice  Abalone and Cuttlefish with Abalone Sauce

Topped with  a whole premium South African abalone cooked to perfection, this dish is simply divine !

OLD HONG KONG TASTE REVIEW Fried Rice with Abalone and Cuttlefish with Abalone Sauce

Dessert Platter 甜 品 - 菲林麻卷开口笑(菲林芝麻卷拼笑口枣)飞马踏燕(桂花马蹄露)
Classic Black Sesame Roll, Canton Pastry with Lotus Paste and Water Chestnut with Osmanthus

OLD HONG KONG TASTE REVIEW Classic Black Sesame Roll, Canton Pastry with Lotus Paste and Water Chestnut Tea Infused with Cinnamon

Classic Black Sesame Roll  菲 林 芝 麻 卷 
Hong Kong’s classic in  the 60s,  this is a RARE -find today with it’s authenticity and uniqueness.
OLD HONG KONG TASTE Classic Black Sesame Roll

Prepared painstakingly with black sesame and rolled delicately, the melt in your mouth texture is infused with the fragrant sesame aroma.My favourite !
OLD HONG KONG TASTE REVIEW Black Sesame Roll

Canton Pastry with Lotus Paste 拼笑口枣
 
The crunchy pastry is coated with sesame with a crack that resembles a smile. This classic Cantonese snack symbolizes happiness and it is extremely popular during Chinese New Year with its crispy crust and  silky smooth lotus paste.

OLD HONG KONG TASTE REVIEW Canton Pastry with Lotus Paste

Water Chestnut with Osmanthus 飞马踏燕(桂花马蹄露)
A prelude to the delectable lunch, I love the fragrant Osmanthus dessert with fresh crunchy chestnut but it’s a little too sweet for my palette.

The Glutinous Rice Balls in Osmanthus Brandy仙露明珠 from The Old Hong Kong Legend Michelin Maestro’s Menu is still my favourite Osmanthus dessert.

OLD HONG KONG TASTE REVIEW Water Chestnut Tea Infused with Cinnamon

The “Memorable Taste of Old Hong Kong” menu is available at S$150 nett for Old Hong Kong Taste charitable dinner on 27th July, 7pm with all dinner proceeds for Thye Hua Kwan Moral Society (THK) and at $128++ per person thereafter till 27th August.


Old Hong Kong Taste is located at  1 Manu Avenue #02-01 my Village @Serangoon Gardens . For reservations, ring 6834 3013 .

*Photographs are taken with Panasonic GF3 (release date:  late July), courtesy of Panasonic Singapore.

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