Sophisticated colonial-style Chinese dining destination Lai Bun Fu is ringing up the festive spirit in the heart of Central with Winter Solstice and Christmas banquets symbolising Hong Kong’s east-meets-west culture.
At a restaurant paying tribute to Hong Kong’s British colonial heritage, helmed by former Government House Head Chef Chung Kin Leung, the menus reflect Hong Kong’s unique legacy at a culinary crossroads.
As a Chinese celebration, Winter Solstice banquets on 22 December are traditionally Chinese with two 10-course menu options – “Our Home – Hong Kong” or “Hong Kong Classics”.
The “home-Style” menu at HK$6,888 for 12 or HK$3,888 for six is steeped in the tradition of fresh seasonal Cantonese produce. It starts with appetisers of Deep-fried Fish Maw Rolls, Steamed Pigeon’s Egg with Bamboo Fungus and Chicken Soup with Eel & Preserved Salty Cabbage. Three seafood courses follow: Fresh Crabmeat Stir-fried with Egg White and Milk, Deep-fried Fresh Scallops Stuffed with Taro Paste and Steamed Tiger Grouper with Soya Sauce & Spring Onions.
Sifu’s Crispy Chicken with 5-flavoured Sauces, Stewed Chinese Lettuce with Chestnut and Lai Bun Fu Special Fried Ricecomplete the culinary Cantonese fiesta, with dessert of Chestnut and Purple Potato Sweet Soup.
Chicken Soup with Eel and Preserved Salty Cabbage
The “Hong Kong Classics” is more “luxurious”, priced at HK$8,888 for 12 or HK$4,888 for six, and distinguished by its extravagance with Sautéed Lobster with Champagne and Stir-fried Shark Fin with Shredded Abalone and Scrambled Egg.
Traditional appetisers are Deep-fried Breaded Crab Claw, Steamed Pigeon’s Egg with Bamboo Fungus and Black Caviar,and Chicken Soup with Eel and Preserved Salty Cabbage. Dishes completing the banquet are Steamed Star Garoupa with Soya Sauce and Spring Onions, Steamed Chicken with Yunnan Ham & Mushroom, Braised Pea Tip with Shredded Dried Scallop, Lai Bun Fu Special Fried Rice and winter dessert of Chestnut and Purple Potato Sweet Soup.
Lai Bun Fu’s “east-meets-west” culinary style is meanwhile showcased on its “Dazzling Christmas in Hong Kong” dinner served on Christmas Eve, Christmas Day, and Boxing Day, priced at HK$638 per person.
Assorted Seafood Soup in Pumpkin, Lobster Rolls with Jinhua Ham, and Si Fu’s Roast Turkey with Traditional Plum Sauceset the cosmopolitan tone, continuing with Baked Crab Meat & Bird’s Nest in Shell and Double-boiled Angus Beef Brisket and Turnip with Bvlgari Red Wine Sauce, from an exclusive Italian vintage to Lai Bun Fu, Therra 2009, which blends Sangiovese, Cabernet Sauvignon, Merlot and Montepulciano with a rich, round flavour of red fruit with balsamic notes.
The decadent feast finishes with Stir-fried Brussels Sprouts with Chanterelles and Minced Ham, Fried Rice with Foie Gras and Sergestid Shrimps, and dessert of Chestnut and Purple Potato Sweet Soup.
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
Amid the festive season banquets, Lai Bun Fu’s a la carte dinner menu is also served on Boxing Day (26 December) and New Year’s Eve (31 December), while the festive spirit is celebrated with free-flowing champagne at Christmas Day andBoxing Day Brunch. The brunch menu features specialties served to world leaders at Government House with four gourmet appetisers, main course, rice or noodles, and dessert, priced HK$368, or HK$518 with free-flowing Italian bubbly (Bellavista NV Cuvee Brut) or HK$618 with unlimited French Champagne (Delamotte or Jacques Picard Brut).
Among the appetisers are Sesame Prawn Cutlets, Deep-fried Breaded Crab Claw, Sautéed Minced Pigeon, and Egg White Dumpling with Fungus and Mushroom. Main course is a choice of Stir-fried Vegetarian Shark Fin with Shredded Abalone, Stir-fried Fresh Crabmeat with Egg White and Milk, Angus Beef Brisket with Curry Sauce, or Sifu’s Crispy Chicken with 5 Flavour Condiments (for every 2 diners. The rice-noodle specialties are Hong Kong–style Fried Rice or E-fu Noodles with Abalone Sauce. Dessert is Chef Chung’s signature Glutinous Rice Balls in Hand-grinded Walnut or Almond Broth.
Lobster Rolls with Jinhua
Lai Bun Fu seats 52 guests with private dining for up to 12 in an elegant 2,000 sq. ft. venue designed in British-colonial Hong Kong style. The VIP “Lai Bun Room” is 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.