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Lai Bun Fu Introduces New Saturday “Shang Yue” Brunch Showcasing Traditional Cantonese Cuisine in Modern Presentation

February 21, 2017 Dining No Comments Email Email

Refined Central rendezvous Lai Bun Fu is showcasing the traditional Cantonese specialties of former Hong Kong Government House head chef Chung Kin-Leung with a new SaturdayBrunch highlighting the essence of “Yue Cai” – Cantonese cuisine, launching on 25 February 2017.

Aptly named “Shang Yue” (meaning appreciation of ‘Yue Cai’), the new brunch menu presents the pure essence of Cantonese cuisine – respecting natural, original flavours, untainted by excessive sugar or spice; and limiting fat and oil for well-being.

The new 12-course gastronomic extravaganza is priced just HK$280 with free-flowing Spanish red and white wine, or HK$350 with limitless sparkling Soligo Prosecco and Rosé. It features a diversified menu of both signature dishes and seasonal creations adjusting to fresh market produce, blending tradition and old-time favourites with modern presentation.

“The menu respects the traditions of Cantonese as one of the eight culinary traditions of Chinese cuisine with a contemporary presentation,” said Executive Chef, Chung Kin-Leung.

The new Saturday Brunch begins with appetisers of Mini Geoduck Clam in Flat Glass Noodle, Sesame Sauce, and spicy Sichuan-style Tossed Fish, Okra and Black Fungus, followed by two soup courses served in tea cups: Lobster Bisque in The Lai Bun Fu Way and Double-Boiled Mandarin Fish, Chicken and Preserved Vegetable.

A tasting snack of Steamed Pork Ribs with Chinese Black Olive and Stir-fried Turnip Cake introduces main courses of Stir-Fried Prawns in Mayo Sauce, Braised Angus Beef Brisket with Pumpkin, and a traditional signature dish,Stir-Fried Vegetarian Shark’s Fin with Bean Curd and Egg.

Lai Bun Fu Signature Fried Rice” completes the weekend feast, along with dessert of “Almond Tea with Egg White”, and “Double-Boiled Snow Fungus and Chinese Herbs”.

The brunch menu is an alternative to the restaurant’s normal a la carte menu served on Saturdays.

Selected to pair perfectly with the Chef Chung Kin-Leung’s delicacies, the ‘sparkling wine’ menu features refreshing Prosecco DOC Treviso for a bright start to the weekend, from the award-winning Colli del Soligo Winery, with a heritage dating back to 1957 in the towering Soligo hills between Cortina and Venice.

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 from 11:30 to 15:00 and 18:30 to 23:00 and closed on Sunday.  It is located at 5/F, 18 On Lan Street, Central, Hong Kong.  For reservations, please call (852) 2564-3868.

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