Global Travel Media » Blog Archive » New Culinary Director Cesare Romani At The Langham, Hong Kong, Debuts New A La Carte Menu For Bostonian Seafood & Grill

Home » Appointments / Movers & Shakers » Currently Reading:

New Culinary Director Cesare Romani At The Langham, Hong Kong, Debuts New A La Carte Menu For Bostonian Seafood & Grill

February 26, 2019 Appointments / Movers & Shakers No Comments Email Email


The Langham, Hong Kong is pleased to announce the appointment of Cesare Romani as the new Culinary Director of the hotel. Upon his arrival, Chef Cesare is introducing a brand new a la carte menu for Bostonian Seafood & Grill, the hidden gem in the heart of Tsim Sha Tsui.

Chef Romani has more than twenty years of experience in the culinary industry. Prior to the new role, Chef Romani worked as Director of Culinary at Yas Hotel Abu Dhabi for the region of Africa, Middle East and Europe, focusing on developing Food and Beverage concepts for the region, coordinating and planning culinary pre-openings. The Italian chef is a veteran with extensive experience in different hotels and resorts across Asia, Middle East, Caribbean, Indian Ocean and Europe, and has previously held the position of Executive Chef at InterContinental Grand Stanford Hong Kong and Harbour Grand Kowloon.

In the new role, Chef Romani oversees the hotel’s food operations in all western restaurants including Bostonian Seafood & Grill, The Food Gallery, Main St. Deli, Palm Court, Artesian as well as in-room dining and events catering services.

Accentuating the contemporary restaurant’s communal concept, Chef Romani is launching a brand new A La Carte Menu at Bostonian Seafood & Grill which entirely showcasing sustainable seafood on offer, as well as fine quality ingredients from top sources around the world, to elevate guest experiences with land and sea delicacies in sharing portions.

Guests can expect to be dazzled by a diverse range of tantalising starters. Savour the flavours of the ocean with French Fine de Claire No. 2Irish RockJapanese Kumamoto or the Seasonal Premium Raw Oysters. Other alluring starters include the Prawn Cocktail with poached Mediterranean king prawns with little gem lettuce, samphire and cocktail sauce, Maryland Crab Cake with pineapple cilantro salsa, little gem lettuce and saffron aioli, Roasted Bone Marrow with herb salad, red onion confit and smoked sea salt, Beef Steak Tartare with poached quail egg, salmon roe with horseradish cream, as well as Heirloom Tomato with citrus baked ricotta on grilled sourdough bread.

While the restaurant’s signature Seafood Tower with Boston lobster, oysters, Alaskan crab legs, king prawns, scallops, jade whelks and cherrystone clams remains on the menu, guests can also discover a new range of sea specialties including the sizzling Boston Lobster with seaweed butter, caramelised lemon, baked on beach stone and fresh seaweed, Norwegian Langoustine baked with citrus bread crumbs and Sicilian olive oil, Tasmanian Salmon fillet marinated overnight with whisky and vanilla butter and grilled in cedarwood wrap and the sweet and indulging oven-roastedMediterranean Sea Bass.

The artisanal dry-aged beef is another new star on the menu, which are carved on tableside while serving. Sourced from the Spanish region Galicia and being aged for 90 days, the 36ozPorterhouse is extremely tender with full-bodied flavours. Raised free range on an Irish farm and grazed on natural pastures, the 20-day dry-aged 32oz Tomahawk is renowned for its intense flavours and tenderness. Other prime beef cuts includes the Kagoshima A5 Wagyu Striploin, one of the most tremendous qualities among Japanese Wagyu steaks, USDA Prime Black Angus Rib-eyeSirloin and Tenderloins from Greater Omaha, the Midwestern U.S. famed for its unrivalled quality of Black Angus beef, as well as Australian Wagyu Striploin from Margaret River andRanger Valley Tenderloin and Rib-eye.

Apart from beef, guests can also dive into a range of delicacies from the land including the Kurobuta Pork from Snake River Farms, oven-roasted Australian Lamb Rack, and French Spring Chicken marinated with rosemary, thyme, garlic and baked in natural hay for a unique smoky flavour.

For patrons with a sweet tooth, a luscious dessert collection is created to delight their taste buds. After slow-cooked with rosemary, honey and vanilla, the Seasonal Stone Fruits of peach, plum or nectarine are lightly grilled, accompanied by pumpkin seeds crumble and homemade lemon ice cream for a refreshing note. The ultimate classic French dessert Apple Tart, is topped with green apple sorbet with almond for a palate-cleansing twist, accompanied by Chantilly cream. Enriching the Signature Baked Alaska with a more exotic note is the vanilla and mango ice cream, passion fruit and Italian meringue, flamed at tableside with Grand Marnier.



Comment on this Article:







Time limit is exhausted. Please reload CAPTCHA.

Platinium Partnership

ADVERTISEMENTS

Elite Partnership Sponsors

ADVERTISEMENTS

Premier Partnership Sponsors

ADVERTISEMENTS

Official Media Event Partner

ADVERTISEMENTS

Global travel media endorses the following travel Publication

ADVERTISEMENTS

GLOBAL TRAVEL MEDIA VIDEOS

ADVERTISEMENTS

%d bloggers like this:
%d bloggers like this:
sitemap