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Lai Bun Fu Introduces Cantonese Dim-Sum Inspired Tapas Style Weekend Brunch in Celebration of 1st Anniversary

April 2, 2016 Dining No Comments Email Email

unnamed (5)In celebration of its 1st Anniversary, Lai Bun Fu, Hong Kong’s Cantonese dining destination, introduces a dim-sum inspired tapas brunch menu of over 30 items with specialities crafted by Executive Chef Chung Kin-Leung, set to launch on 23 April 2016.   The new weekend brunch aims to set a new trend in Hong Kong, by showcasing the joy of sharing many well-loved Cantonese dishes over brunch.

Available every Saturdays and Sundays, the new brunch menu will be Chef Chung Kin Leung’s re-interpretation of a dim-sum menu, where diners can order a variety of small plates and enjoy different flavours of his cooking.  Designed to be shared, Chef Chung’s tapas menu shows that Cantonese food can be fun, and a convivial experience can be shared by all.  Ranging from HK$58 to HK$128 per dish, diners can enjoy signature items and seasonal specialities to ensure that the freshest ingredients are highlighted and used.

Exclusive dishes of the weekend brunch menu include Pork Ribs with Chencun Noodles in Black Bean Sauce, Stir-fried Turnip Cake Topped with Black Truffle Sauce, Crispy Skin Chicken on Toast, Steamed Chicken with Black Fungus and Dried Lily Flowers, Steamed Meat Patty with salted fish, Steamed Egg in Almond Broth and more.

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Those who wish to celebrate Mother’s Day with an enticing Cantonese feast can ensure that mothers will be pampered.  On 8th May 2016, Lai Bun Fu will be offering a complimentary glass of rosé together with Stir-fried Fish Maw with Shallot.

Signature dishes of Chef Chung loved by VIPs and foreign dignitaries can also be enjoyed in tapas portion.  Highlights include the Traditional Cantonese Assorted Hors D’Oeuvres Platter, Fresh Crabmeat Stir-Fried with Egg White and Milk,Stir-Fried Vegetarian Shark Fins with Shredded Abalone, Guilin Deep Fried Shrimp Paste Rolls, Stir-Fried Fish Maw with Shallot, Deep-Fried Crispy Angus Beef Brisket with Curry Sauce, Deep-Fried Scallops Coated with Taro Crust, Braised Duck in Plum Sauce, and Hong Kong Style Fried Rice and Lai Bun Fu Special Fried Rice.

Other items on Lai Bun Fu’s weekend brunch menu changes regularly to highlight seasonal and the freshest ingredients, ensuring that diners sample Cantonese cuisine at its best.

Those who wish to celebrate Mother’s Day with an enticing Cantonese feast can ensure that mothers will be pampered.  On 8th May 2016, Lai Bun Fu will be offering a complimentary glass of rosé together with Stir-fried Fish Maw with Shallot – a nourishing dish all mothers will surely love.

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Opened in 2015, fine-dining Chinese restaurant Lai Bun Fu is located in On Lan Street, Hong Kong’s newest dining hotspot in Central.  Seating 52 guests in the main dining room and another 12 in the private room.

“We strive to ensure that our diners come away with a memorable dining experience, especially in celebrating special occasions such as Mother’s Day,” shares Executive Chef Chung Kin-Leung, who worked up the ranks of top catering companies and has cooked for an impressive list of world leaders during his time at Government House.

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 in an elegant 2,000 sq ft venue, the restaurant seats 52 guests with private dining for up to 12 guests.  The VIP “Lai Bun Room” is framed in glass and brass, evoking an elegant English country house and garden.

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Guilin Deep Fried Shrimp Paste Rolls

Lai Bun Fu opens Monday to Friday, 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, or visitwww.laibunfu.com or www.facebook.com/laibunfuhk for more information.

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