Hong Kong's food lovers are in for a special treat during the next two weeks, as The Hong Kong Jockey Club has invited six Chiu Chow chefs to present some truly authentic dishes from the region to customers of its Moon Koon Restaurant at Happy Valley Racecourse.
Chiu Chow food is an enduring favourite of local diners, but savouring its authentic flavours can sometimes be a challenge, as chefs and ingredients of Chiu Chow origins are required to capture the real taste of this fascinating Southern Chinese cuisine. Both these two elements will be in abundance at Moon Koon from today (2 November) onwards.
Moon Koon Restaurant has a long tradition of inviting renowned guest chefs to feature cuisines from different areas, so as to give its regular patrons ever-fresh dining experiences. During the Chiu Chow promotion which runs until 13 November, customers can enjoy exquisite fare prepared by Zheng Haiming, Gourmet Chef of Jianye Restaurant in Shantou, Guangdong, with his team of five supporting chefs. Over 30 delicious Chiu Chow dishes will be offered including some not commonly found locally, such as Marinated Goose Livers and Goose Blood Cubes, and Deep-fried Blue Fish Fillets.
To prepare the authentic Eight Treasures of Marinated Goose, Chef Zheng has brought along his own traditional home-made Chiu Chow marinade. He has also selected a specific type of goose from Chenghai in the Chiu Chow region, which is famous for breeding high quality geese of at least six kilograms in weight. In fact, almost 70 per cent of ingredients for this promotion have been sourced from Chiu Chow suppliers.
The chefs have also brought from Shantou special ingredients such as the region's dark brown sugar and a plant hardly ever found in local markets. These are used to make Pan-fried Wheat Cakes with Dark Brown Sugar and Pan-fried or Steamed Red Bean Cakes.
Chiu Chow (also known as Chaozhou) food is one of the three major branches of Guangdong cuisine and is characterised by its lightness in taste and the use of fresh ingredients. Chef Zheng has nearly 14 years' culinary experience and joined the renowned Jianye Restaurant in 2000.
Highlights of the Chiu Chow cuisine promotion
Dish
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Price (HK$)
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Eight Treasures of Marinated Goose: meat, webs, wings, blood cubes, livers, intestines, heads and kidneys
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388
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Deep-fried Blue Fish Fillets
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88
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Pan-fried Baby Oyster Omelette
|
98
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Sauteed Sliced Fish Cakes with Shredded Mushrooms, Bean Sprouts and Chilli
|
88
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Diced Shrimps, Fish, Fresh Fox Nuts and Lily Bulbs with Supreme Broth in Casserole
|
138
|
Double-boiled Eel Soup with Pickled Mustard Greens
|
78 (per head)
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Pan-fried Wheat Cakes with Dark Brown Sugar
|
28
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Selection of Pan-fried or Steamed Red Bean Cakes
|
48
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* All the highlighted dishes will continue being served until 11 December 2011, allowing more customers to enjoy these special recipes. All dishes served at Moon Koon Restaurant are prepared without Monosodium Glutamate (MSG).
Address of Moon Koon Restaurant: 2/F, Happy Valley Stand, Happy Valley Racecourse
Opening hours on non-racedays:
Mondays to Saturdays: 1200 to 1500 hrs / 1830 to 2230 hrs
Sundays and public holidays: 1030 to 1530 hrs / 1830 to 2230 hrs
Enquiry and booking hotline: 2966 7111
The Hong Kong Jockey Club
Founded in 1884, The Hong Kong Jockey Club has become one of Hong Kong's best known and respected organisations, providing the public with world-class sporting entertainment as well as being the city's major non-Government community benefactor, now donating more than HK$1 billion a year to charitable and community projects. It has been a part of Hong Kong through good times and bad, sharing the city's growth and development with its people, and is dedicated to enhancing the quality of life for future generations.
Chef Zheng Haiming (third from the left), Gourmet Chef of Jianye Restaurant and his team will present authentic Chiu Chow cuisine at Moon Koon Restaurant from 2 to 13 November.
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Chef Patrick Lam (left) Chief Cook of Moon Koon Restaurant with guest chef Zheng Haiming (right) from Jianye Restaurant in Shantou.
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Eight Treasures of Marinated Goose: meat, webs, wings, blood cubes, livers, intestines, heads and kidneys
|
Deep-fried Blue Fish Fillets
|
Pan-fried Baby Oyster Omelette
|
Sauteed Sliced Fish Cakes with Shredded Mushrooms, Bean Sprouts and Chilli
|
Diced Shrimps, Fish, Fresh Fox Nuts and Lily Bulbs with Supreme Broth in Casserole
|
Double-boiled Eel Soup with Pickled Mustard Greens
|
Pan-fried Wheat Cakes with Dark Brown Sugar
|
Selection of Pan-fried or Steamed Red Bean Cakes
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