the drunken feast features cantonese cuisine inspired by an extensive range of liquors from the east and paired with western world wines. It is created with the freshest ingredients and presented with flair and a contemporary twist. be tempted by an array of the finest creations prepared by chef chung lap fai.

hua ting restaurant
monday, 6 april 2015

醉宴
drunken feast

日本清酒浸扇贝拼台湾酒糟浸鹌鹑
chilled combination of
*hokkaido scallop marinated with japanese sake
*quails marinated with taiwan rice wine
2013 grand bateau, blanc
***
绍兴花雕樱花鸡炖花胶
double-boiled sakura chicken soup
and fish maw with zhejiang shaoxing yellow rice wine
***
君度酒炒日本水晶梨龙虾
sautéed live lobsters and japanese pears with cointreau
2010 grand bateau, secret blanc
***
法国x.o.酒石窝日本顶级哇高
japanese wagyu beef in hot stone pot
topped with martell x.o
2011 grand bateau, rouge aoc bordeaux
***
苏格兰威士忌葡式海鲜焗饭球
baked rice and seafood with portuguese sauce
flavour with macallan 18yrs
2008 amiral de beychevelle
***
辉师傅特色甜品:
咖啡甜酒蒸蛋拼香槟巧克力糯米糍
chef fai choice of dessert:
steamed egg with coffee liquor
accompanied with champagne chocolate ball

2009 marabino, moscato della torre moscato di noto