Preparing fresh, live seafood is a culinary heritage in Hong Kong, where skilled Cantonese chefs have mastered the art of preparing seafood with distinctive flavours and textures. Award-winning Cantonese chef, Ryan Tang of the Emperor's Court is poised to re-create the same magic and present the cuisine in its tastiest reincarnation.
Take a look around the fish tanks bubbling with containers of scallops, live crabs, tiger prawns, squid parrots, razor shells and lobsters. The impressive array of seafood will be aesthetically displayed in a seafood market like set-up.
Make your pick from a whole assortment of soups such as tomato scampi soup, black cod with garlic and vegetable and sea bass and coriander. The appetizers include black cod asparagus roll with chilli and garlic sauce, stir fried soft shell crab with dry garlic and chilli, salt and pepper squid and shrimps.
I will help you choose from an array of sauces to go with your seafood platter. Special soy sauce, black bean sauce, burnt garlic and light garlic sauce, cream sauce, curry sauce, Singapore sauce (spicy red sauce), chili garlic sauce, mayonnaise sauce, x.o. sauce and Schezwan sauce are some of your options.
Friday, February 25, 2011
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment