新葡京 秋意漸濃推介
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秋意漸濃，米芝蓮三星榮譽中菜食府8餐廳行政總廚謝錦松師傅及點心主廚尤華輝師傅，精心設計多道大閘蟹菜式及精緻點心。鮮拆千絲蟹粉炸蝦丸、天使蝦蟹粉濃湯包及鮮蟹粉水晶荳苗餃為午市限定供應，受歡迎的鮮蟹粉小籠包及鮮蟹粉越南春卷會於午市及晚膳時段供應。
另外，除了清蒸蘇州陽澄湖大閘蟹，以傳統淮揚菜做法的清燉鮮蟹粉獅子頭亦是推介菜式，濃郁的鮮拆蟹粉配上入口即化的鮮嫩豬肉餡，呈現經典風味。大閘蟹盛宴還有鮮蟹粉焗大蝦皇、鮮蟹粉蒸星斑件、鮮蟹粉手拉麵等菜式選擇，預訂及查詢詳大閘蟹宴詳情，歡迎致電：+853 8803 7788。
This autumn, Executive Chef Joseph Tse and Dim Sum Head Chef Yah Wah Fai - leading the culinary team - of Michelin 3-starred The 8 meticulously present a series of hairy crab cuisines and dim sum. Deep-fried Prawn Dumplings with Hairy Crab Roe; Steamed Cristal Blue Shrimp Dumplings with Superior Broth and Hairy Crab Roe, and the Steamed Pea Sprouts Dumplings with Hairy Crab Roe are exclusively served during lunch. Meanwhile, the popular Steamed Shanghainese Dumplings with Hairy Crab Roe and Vietnamese Spring Rolls filled with Shrimp, Black Fungus and Hairy Crab Roe are served during both lunch and dinner.
In addition, besides Steamed Whole Hairy Crab from Yang Cheng Lake in Suzhou, Double-boiled Minced Pork in Supreme Broth with Hairy Crab Roe is another must-try. In preparing the delectable, the skilful chefs at The 8 are careful to follow the traditions of Huaiyang cuisine, conserving the rich flavours of hairy crab which simply melt on the palate. The feast also features Baked Giant King Prawn with Hairy Crab Roe; Steamed Garoupa Fillet with Fresh Hairy Crab Roe, and Handmade Chinese Noodles Tossed with Hairy Crab Roe. For reservation, please call +853 8803 7788.
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資料來源: 新葡京