The Ritz-Carlton, Hong Kong's two-Michelin-starred Cantonese restaurant, Tin Lung Heen, presents an opulent, six-course sea cucumber tasting menu for Father’s Day and the summer. Highlighting the nutritious seafood and complemented by premium ingredients, the menu offers a sublime culinary experience for discerning guests.
The centrepiece of the menu is the braised sea cucumber with shrimp roe, meticulously prepared by chef Paul Lau. The Australian sea cucumber is soaked for two days before being slow-cooked for 24 hours, and finally braised in a flavourful soup for half an hour with shrimp roe. The result is a tender and harmonious fusion of textures and umami flavours.
(Photo: courtesy of Tin Lung Heen)
Chef Lau's culinary creations extend beyond the sea cucumber dish. The Chef's Premium Selection showcases succulent roasted crispy suckling pig, pan-fried scallop with salmon roe, and smoked bean curd sheet with assorted mushrooms. The steamed grouper fillet with cordyceps flower and preserved salted lemon offers a delightful balance of nutty flavours from the fish and sharpness from the salted lemon, while the braised rice noodles with fish maw in lobster soup provide a comforting and luxurious mouthfeel from the soft noodles and fish maw.
The Sea Cucumber Tasting Menu is available from June 1 to July 31, 2024, priced at HK$2,050 per person. For an elevated experience, selected wine pairing is available at an additional HK$1,080 per person.
*All prices above are subject to 10% service charge.
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