By adding modern touches to authentic Cantonese recipes, Chef de Cuisine Kwai-kai Lo is excited to introduce a range of “oyster-licious” creations from now until the end of April.
Relish the authentic Cantonese flavours by taking a bite of the tantalising starters. The sun-dried oyster bean curd roll with mushrooms revives one of the restaurant’s signature appetisers with a contemporary twist; while steamed oyster with vermicelli, raw garlic, fried garlic and black garlic delivers the freshness of the oyster with different layers of garlicky aroma.
For mains, delight in the pan-fried crispy sun-dried oyster with glutinous rice, in which the crispiness of the oyster is perfectly harmonised with the chewiness of the glutinous rice. Be amazed by another homemade creation, barbecued pork belly oyster roll with osmanthus honey sauce, and enjoy the layered flavours from the combination of juicy pork belly and briny oyster. Alternatively, diners may opt for the flavoursome sizzling oyster on iron plate with ginger and onion and baby oyster congee with minced pork, dried fish and crispy rice, which are equally appealing to the palate.