Lai Bun Fu Introduces “Taste Of Classics” Distinguished Scotch Whiskies With Exquisite Chinese Cuisine
Exquisite Chinese cuisine is being twinned with distinguished single malt Scotch whiskies at Lai Bun Fu in Central. The colonial-style Chinese fine dining restaurant in On Lan Street is pairing four bold-tasting specialties with the smoky flavour of venerable whiskies on a new “Taste of Classics” menu.
The menu created by Chef Chung Kin Leung, former Head Chef at Hong Kong Government House, introduces a new international trend in matching Scotch whiskies with Cantonese cuisine.
“Whisky works really well with a wide range of Chinese food and its diverse flavours, with a rich, deep and very smoky underlying flavour that prolongs the taste of the dish, causing it to linger,” said Restaurant Manager, Mr Jeff Chum. “The whisky pairing focuses on the varying intensities and flavours of the single malts, so they complement each other without one overwhelming the other. It is about creating harmony.”
Chef Chung’s six pairings are Daliang Chicken Liver Roll with Auchentoshan 3 Wood; Baked Squid Stuffed with Glutinous Rice and Double-boiled Angus Beef Brisket with Turnip & Chu Hau Bean Sauce, both withGlutinous Rice anus Rice and Bowmore 15 YO; Sifu’s Crispy Chicken with 5-flavoured Condiments with Auchentoshan 12 YO; andBraised Sea Cucumber with Dry Shrimp Roe & Pomelo Reel and Braised Whole Pork Trotters, both with Glen Garioch 12 YO.
The elegant dining experience is complemented with quality teas, wines and cocktails, while the décor transports guests back to the colonial days of yesteryear, with the sophisticated marbled floors, forest green panelled walls and refined Chinese antiques, as old favourite Chinese songs are played in the background.
The multiple award-winning, triple-distilled Auchentoshan deliver an initial punch in both the nose and palate but go down smoothly with a hint of crème brulee, butterscotch and ginger, bringing a mild and sweet finish to the Daliang Chicken Liver Roll and Sifu’s Crispy Chicken with 5-flavoured Condiments.
The Bowmore 15 YO Single Malt “Darkest”, from the oldest distillery on the revered whisky island of Islay, is robust, rich and warming, with a treacle toffee flavour from its bourbon and sherry casks bringing an extraordinary depth to theBaked Squid Stuffed with Glutinous Rice and Double-boiled Angus Beef Brisket with Turnip & Chu Hau Bean Sauce.
Baked Squid Stuffed with Glutinous Rice with Bowmore 15 YO
Braised Sea Cucumber with Dry Shrimp Roe & Pomelo Reel and Braised Whole Pork Trotters are a perfect match with highly acclaimed Glen Garioch 12 YO, which has a distinctive Highland character from maturation in both American Bourbon and Spanish Sherry casks.
The extraordinary menu is complimented by four other dishes considered too delicate for whisky-pairing – a palate-cleansing appetiser Tossed Fungus Mushroom and Okra with Sesame Oil, Stir-fried String Bean in Clay Pot, signatureLai Bun Fu Special Fried Rice with Lobster, Abalone, Scallop & Truffle Oil, and a dessert of Double-boiled Snow Fungus & Lotus Seed.
“Taste of Classics” menu will be launched from August 15 and served up until October 30 2015. Designed as a feast share among family and friends, it is available for groups of at least 6 guests, and subject to reservations a week in advance, priced HK$6,280 for six guests with whisky pairing, or HK$5,280 for six guests without whisky pairing.
Sifu’s Crispy Chicken with 5-flavoured Condiments with Auchentoshan 12 YO
In their first year of opening, Lai Bun Fu also presents their first mooncake collection, with boxes of 6 priced at HK$328 with pre-orders now being accepted. The green box is inspired by the feature wall in the restaurant, embellished with leather and studs; with a yellow inner box symbolising fortune and reunion and the egg yolk custard mooncake. The signature top hat logo on the mooncake shell also reflects the interior design of Lai Bun Fu.
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.
Daliang Chicken Liver Roll with Auchentoshan 3 Wood
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.