| 蝦子柚皮炆花膠 | 港幣538元 |
| 骨香石斑球 | 港幣498元 |
| 江南百花雞 | 港幣458元 |
| 紅扣百子鴨 (須兩天前預訂) | 港幣458元 |
| 鳳城魚雲羹 (例) | 港幣268元 |
| 茘芋香酥蟹盒 | 港幣238元 |
| 雞汁冬菇炆魚肚 | 港幣238元 |
| 古法鹽焗雞 (半隻) | 港幣198元 |
| 窩貼蝦多士 | 港幣188元 |
| 雞蛋焗魚腸 | 港幣188元 |
| 大良炒鮮奶 | 港幣188元 |
| 煎封釀豆腐 | 港幣168元 |
Bringing back the taste of Old Hong Kong delights, Regal Court of Regal Kowloon Hotel is presenting Hong Kong Nostalgic Cuisine to refresh your memories of yesteryear.
Our Chief Executive Chinese Chef Tsang Chung Hong recommends you to start the meal with the Braised Fish Head Soup with Barbecued Pork and Conpoy, which uses fresh fish head, barbecued pork, bamboo shoot, mushroom and egg to concoct a tasty selection. Prawn Toast Dumplings is a classic choice of old Hong Kong delights. Both crispy toast and fresh prawn can bring you double enjoyment in taste. For Deep-fried Crispy Chicken Stuffed with Shrimp Paste, the chicken and shrimp paste are deep-fried together to exude flavoursome aroma that is irresistible! Braised Pomelo Skin and Fish Maw with Dried Shrimp Roe is truly a luxurious treat to whet your appetite. The pomelo skin copes well with fish maw and is further adorned with the dried shrimp roe. Sautéed Fresh Milk with Seafood is a signature pick to showcase the cooking skills of our talented chef as the silky milk must be meticulously cooked to create mouth-lingering delight. Baked Fish Intestine with Egg is a not-to-be-missed traditional dish that requires complicated handling procedure. You will be surprised by its exceptional savour after the first bite. Stir-fried Grouper Fillet and Deep-fried Bone are presented in two different cooking styles to let you taste the freshness of the whole fish.
Hong Kong Nostalgic Cuisine is available till June 30, 2017. Don’t miss the chance to relive the early days of the territory where we grew up!
“Hong Kong Nostalgic Cuisine” Menu| Braised Pomelo Skin and Fish Maw with Dried Shrimp Roe | HK$538 |
| Stir-fried Grouper Fillet and Deep-fried Bone | HK$498 |
| Deep-fried Crispy Chicken Stuffed with Shrimp Paste | HK$458 |
| Braised Whole Duck Stuffed with Lotus Seeds, Lily Bulbs, Chestnuts and Salty Egg Yolk (2 days advance reservation is required) | HK$458 |
| Braised Fish Head Soup with Barbecued Pork and Conpoy (Regular) | HK$268 |
| Deep-fried Stuffed Crab Meat with Mashed Taro | HK$238 |
| Braised Chinese Mushrooms and Fish Maw with Chicken Sauce | HK$238 |
| Salt-baked Chicken in Old Style (Half Bird) | HK$198 |
| Prawn Toast Dumplings | HK$188 |
| Baked Fish Intestine with Egg | HK$188 |
| Sautéed Fresh Milk with Seafood | HK$188 |
| Pan-fried Stuffed Bean Curd with Minced Pork | HK$168 |
