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East-Meets-West Delicacies Hairy Crab & White Truffles Headline New ‘Autumn/Winter Specialties’ At Lai Bun Fu

October 9, 2015 Dining No Comments Email Email

unnamed (2)Chinese fine-dining restaurant Lai Bun Fu has launched a new menu of ‘Autumn/Winter Specialties’ headlined by a tribute to two of the season’s most revered delicacies – hairy crab and white truffles. The stars of the new menu launched in October by Chef Chung Kin Leung, former head chef of the Hong Kong Government House, present a unique ‘east-meets-west’ showcase of gastronomic icons – one from Yangcheng Lake in China’s Jiangsu province, the other from the forests of Alba in Italy’s Piedmont region.

Chef Chung blends traditional conformity with contemporary presentation in his culinary tribute to the beloved hairy crab. Lai Bun Fu Special Fried Rice with Hairy Crab Meat and Roe (HK$288) and Steamed Hairy Crab Roe with Vegetable Dumplings (HK$248) are familiar traditional recipes – with the exception of their immaculate presentation, in the restaurant’s signature British colonial fine-dining style.

In the modern Hong Kong style of experimenting with new ideas for old-time favourites, Deep Fried Prawn Mousse Stuffed with Hairy Crab Roe (HK$55 per piece) and Hairy Crab Roe with Deep-fried Oysters (HK$268) present fascinating new combinations of seafood flavours and textures.

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Chef Chung’s unique ability to execute traditionally simple dishes with exquisite flavours into a fine dining experience has earned him numerous accolades and high praise

In a daring crossover of the culinary cultural divide, Fried Rice with Conpoy, Egg White and White Truffles (HK$388); and Fresh Crab Meat Stir-fried with Egg White and Milk, topped with White Truffles (HK$438), present shavings of one of the world’s rarest and most expensive ingredients with a Cantonese-style twist.  Orders are only be taken three days in advance.

Also on the menu of ‘Autumn-Winter Specialties’ are four new inspired variations on the poultry theme, with Aweto andSilkie Chicken  Soup (HK$488), a version of the restaurant’s signature, warming double-boiled soups which are traditional on winter menus; Crispy Duck Crumbed with Mashed Taro (HK$198); Stir-fried Boletus Edulis with Sliced Pigeon (HK$198) and Sifu’s Wealthy Chicken (HK$238).

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Fried Rice with Conpoy, Egg White and White Truffles

Completing the seasonal specialties are exotic Braised Wattle-necked Softshell Turtle (HK$988) and Lai Bun Fu Stir-fried Glutinous Rice with Preserved Meat (HK$238), a famously hearty Cantonese winter specialty to sooth and warm the body.

Lai Bun Fu derives its name from two Chinese phrases embodying its elegant culinary experience: “Lai Bun” meaning “refined hospitality” and “Fu” abbreviated from “xi fu”, meaning “Master”.

Designed in British-colonial Hong Kong style with a modern touch the elegant 2,000 sq ft venue seats 52 with private dining for up to 12 in the VIP “Lai Bun Room”, framed in glass and brass, evoking an elegant English country house and garden.

Lai Bun Fu opens daily, from 12:00 to 15:00 and 18:30 to 23:00; Saturday and Sunday, from 11:30 to 15:00 and 18:30 to 23:00.  It is located at 5/F, 18 On Lan Street, Central, Hong Kong.  For reservations, please call (852) 2564-3868.

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Deep Fried Prawn Mousse Stuffed with Hairy Crab Roe

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