繼「三點三」下午茶系列後，咖啡廳再次以香港特色為主題，為饕客於自助晚餐帶來別具一格的地道美食。咖啡廳主廚Marc Briol糅合了香港人的童年回憶與各種當代食材，創作出多款充滿地道小食特色的美饌。
Marc為香港經典小食加入了創新元素之餘，亦同時保留了富有情懷的原始風味。當中包括：鵝肝紅燒牛肉麵，鮮蝦膠煎釀三寶配黑松露醬汁，以及鵝肝黑松露港式西多士等。
鵝肝紅燒牛腩麵： 要數最具香港特色的麵食，牛腩粉麵必有一席。咖啡廳將新鮮牛肉上湯配以現代極受歡迎的鵝肝油熬煮，不僅使湯底更濃香，同時亦帶出牛肉原始鮮味，令味道更加豐富獨特。賓客亦可自由選擇喜愛的粉麵，食出自己的回憶與情懷。鮮蝦膠煎釀三寶配黑松露醬汁、港式龍蝦魚蛋配咖哩醬汁： 本土特色當然少不了各種街頭小食如魚蛋及魚肉釀青椒等。咖啡廳將鮮蝦膠釀進「煎釀三寶」並搭配自家製黑松露醬汁，提升鮮味。 咖喱魚蛋則以波士頓龍蝦肉及魚肉打成，再配上自家製咖喱汁。兩款美食均用上可持續發展的海鮮，蝦肉和龍蝦肉不僅鮮甜，亦符合當代綠色飲食的環保標準。
鵝肝黑松露港式西多士： 色澤金黃，蓋著一層厚厚的糖漿與牛油的「港式西多」是不少人心中的茶餐廳必吃之選。咖啡廳以鵝肝油脂混合黑松露取代一般牛油，增添多重香濃層次，並於兩片多士中間放入整片鵝肝，香滑誘人。鵝肝黑松露西多士比起一般西多士迷你，容易品嚐。
各款香港特色地道小食由即日起至2017年7月31日供應。
Continuing with the Hong Kong-style features at Grand Café, such as the ‘Sam Dim Sam’ afternoon tea set, Chef de Cuisine Marc Briol has decided to link up locals’ childhood memories with contemporary ingredients, creating a whole new street food dining experience like no other.
Chef Marc will be transforming a few classic Hong Kong dishes by incorporating contemporary elements without losing their original flavours. There will be foie gras oil-braised beef brisket noodle soup, the ‘Three Treasures’ with shrimp paste and black truffle sauce, and foie gras and black truffle Hong Kong French toast.
Foie gras oil-braised beef brisket noodle soup: In Hong Kong, locals call beef brisket ‘ngau lam’ and serve it with a choice of rice noodles. At Grand Café, the soup base is made with beef broth and foie gras oil, incorporating contemporary elements to create a unique depth and richness of flavour, bringing out the freshness of the beef. Of course, we will be offering different types of noodles for your selection as well.
‘Three Treasures’ with shrimp paste and black truffle sauce and Hong Kong lobster fish ball with curry sauce: Local street food, often characterised as the ready-to-eat snacks sold by hawkers, usually comes in the form of various treasures: fish balls with curry sauce, and green chilli and other vegetables stuffed with fish paste and more. We will take this to another level and serve ‘Three Treasures’ with shrimp paste, dipped in homemade black truffle sauce, and fish balls mixed with Boston lobster in curry sauce. By having sustainable shrimp in the Three Treasures and lobster in the fish balls, the texture and freshness are both enhanced.
Foie gras and black truffle Hong Kong French toast: Hong Kong-style French toast is another one of the iconic dishes prepared at local Cha Chaan Teng, served as a huge slice of bread with butter and topped with golden syrup. At Grand Café, we will be mixing foie gras oil and black truffle oil into the butter, with a small piece of foie gras in between the toast, and the dish will be served in a mini version, transforming into a unique dining experience.
These street revival specialties will be available from now until 31 July 2017.
