Lai Bun Fu is Now Open
Presenting Traditional
Chinese Cuisine
with Authentic Hong Kong Hospitality
The highly anticipated Lai Bun Fu that presents an exquisite menu of fine
traditional Chinese cuisine with a modern twist has opened at Level 5, 18 On
Lan Street in Central.
In
Cantonese, Lai Bun
means “hospitality”, while “Fu” refers to “sifu” or master
chef. Helmed by former Government House Executive Chef Chung Kin
Leung, Lai Bun Fu aims to present diners with exquisite dishes served with conviviality.
STEAMED BAMBOO FUNGUS
FREE RANGE CHICKEN
5 COLOR VEGETABLES
STIR FRIED LOBSTER
TURNIP CAKE
FLATFISH
STEAMED BAMBOO FUNGUS
FREE RANGE CHICKEN
5 COLOR VEGETABLES
STIR FRIED LOBSTER
TURNIP CAKE
FLATFISH
During
the soft opening period until 25 January, guests at Lai Bun Fu who provide
feedback will be offered the restaurant’s unique Deep Fried Prawn Mousse
Stuffed with Shunde Milk Chips.
At Lai Bun Fu, the authentic cuisine is prepared by a team of highly
experienced chefs helmed by Chef Chung, who personally visits the markets every
day to source fresh and quality ingredients.
A wide range of ingredients also
come from around the world, such as Wagyu beef and scallops from Japan, Iberico
pork from Spain, as well as dried shrimps from Tai O, a Hong Kong fishing town, located on the
west side of Lantau Island.
The highly anticipated menu presents a number of Chef Chung’s signature
dishes from his Government House days as Executive Chef there, as well as VIP
favourites. These include Sifu’s Crispy Chicken with 5 flavour condiments,
and Foie Gras Prawn Cutlets on Toast,
featuring whole fresh prawn on bread topped with smooth and creamy foie gras.
Showcasing Hong Kong’s exquisite dried seafood, Lai Bun Fu Extra Special Hot Pot combines fish maw,
abalone, sea cucumber, and goose webs, which are carefully simmered in a claypot, resulting in a
flavourful experience.
Traditional Cantonese
double-boiled soups feature prominently on the menu, with such health-conscious
concoctions as Vegetarian Shark’s Fin with Abalone Soup,
Fish Maw with Chinese Cabbage and Shiitake Mushroom Soup, and Bird’s Nest
with Minced Chicken Soup, a recipe that was specially developed by Selina
Tsang Pou Siu Mei, wife of former Chief Executive Donald Tsang Yam Kuen.
BRAISED PORK KNUCKLES
BULGARI WINES
BLACK TRUFFLES
BRAISED PORK KNUCKLES
BULGARI WINES
The extensive menu combines Chef Chung’s secret recipes and
premium ingredients, such as Crispy Chicken Wing stuffed with Bird Nest, Baked Crab Meat and Bird's Nest in Shell,
Fresh Crab Claw Stir-fried
with Egg White and Milk in Traditional Style, Traditional-style
Steamed Chicken (must be
pre-ordered one week in advance), Poached Thick Cut
Conch with Oyster Sauce
and Shrimp Paste Dip,
and Typhoon Shelter Crab with Garlic and Chili.
LO HEI
SAUTEED MUTTON
SAUTEED MUTTON
LO HEI
SAUTEED MUTTON
SAUTEED MUTTON
For greener and healthier choices,
Lai Bun Fu’s menu also features tantalizing vegetarian
specialties, including Poached Seasonal Vegetables with Silk Beancurd,
Steamed Bamboo Fungus, Elm Fungus and Asparagus Roll, Braised Winter
Melon Stuffed with Assorted Mushrooms, and the restaurant’s signature Stir-fried
Five-Coloured Vegetables.
Rice is an important aspect of any Chinese meal therefore Chef Chung has
sourced the finest grains from Heilongjiang Province in China, where it grows
in the rich, fertile black soil that was previously molten lava rock.
The
rice harvested here is highly prized, having been served to the Imperial family
in ancient times and now discerning diners in Hong Kong can sample this rare
rice exclusively at Lai Bun Fu.
To complement the meal, Lai Bun Fu presents two exclusive wines from
Podernuovo Estate, a vineyard in Siena, Tuscany, owned by the Bulgari
family. Previously neglected for many years, the estate was purchased in
2004 by Paolo and Giovanni Bulgari, who made it their mission to bring the
vineyard back to life.
The result is two wines exclusive to Lai Bun Fu,
the Sotirio 2010, an elegant ruby red wine made of 100% Sangiovese
grapes, and was given 90 points by Wine Advocate, and 93 points by renowned
wine critic James Suckling. Meanwhile, the Therra 2009 is a blend of Sangiovese,
Cabernet Sauvignon, Merlot and Montepulciano, which has a rich, round flavour
with red fruit and balsamic notes.
Coupled with a carefully selected international wine collection,
premium Chinese tea, and innovative cocktails representing Hong Kong, is
the cutting-edge interior design to create a novel culinary journey. Harking
back to Chef Chung’s 10 years at the
Hong Kong Government House, Lai Bun Fu recreates the timeless
sophistication and elegance of European architecture.
Endowed with an East-meets-West ambience, the
nostalgic aura with a modern twist exemplifies the past, present and future of
Hong Kong.
The flooring features classic beige and white
checkered marble, while the forest green wall panels are adorned with
elaborately decorated ceramic plates with architectural themes and colonial
buildings that previously stood in the city, such as the Royal Building, Hong Kong Bank,
Harbour Office and King Edward Hotel.
To contrast with the classic décor are some whimsical pieces in Lai Bun
Fu. The
theme of the top hat and coat rack along the windows, as well as the collection
of antique walking sticks pay homage to Hong Kong’s unique colonial British
history, while on dining tables there are tasteful trinkets, such as
ancient-style compasses modeled on antiques.
A striking chandelier
made of crystal cut glass ice buckets and ice cubes symbolising Lai Bun Fu’s
commitment to social responsibilities, inspired by
the ice bucket challenge last year.
The dining ambience is further enhanced with favourite songs and music
of yesteryear, signaled by the vintage record player to remind guests of the
good old days. There is even a Chinese gong at the entrance of the restaurant to recreate the tradition at Hong
Kong Government House, where dinner was announced with the striking of the
gong.
Lai Bun Fu is housed in an interior of over 2,000 sq ft of dining space
that seats 52 guests and a private room for up to 12 guests. The VIP room, “Lai Bun Room”, is surrounded by glass and brass frame, inspired by an elegant house
in a beautiful English garden.
Designed by Hands Hospitality Limited, the interior and meticulous detailing of
Lai Bun Fu recreates the old British colonial Hong Kong yet with a new innovative
zest of modernity.
Lai Bun Fu is located at 5/F, 18
On Lan Street, Central, Hong Kong. For more information, please visit www.laibunfu.com. For reservations, please call (852)
2564 3868 or email info@laibunfu.com.
###
About Chung Kin Leung, Executive Chef of Lai Bun Fu
Originally from Guangzhou, the home of “yue cai” (Cantonese cuisine), Chef Chung
became interested in food at an early age which further blossomed when he
arrived in Hong Kong at a formative age.
In 2001, Chef Chung was appointed head
chef at the residence of the Financial Secretary of Hong Kong. This role was
followed by an esteemed tenure at the Chief Secretary Residence, and most recently
at the Government House (2005-2014) where Chef Chung showcased his talents to
the most formidable of diners, including numerous dignitaries, international
business leaders, and Heads of State.
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.
Lai Bun Fu also represents the city of Hong
Kong, as Chef Chung previously prepared dishes for world leaders such as
President of PRC Xi Jinping, Premier of PRC Li Keqiang, Prime Minister of
Russian Dmitry Medvedev, and former President of PRC Hu Jintao, former
President of the United States George Bush and former Prime Minister of the
United Kingdom Margaret Thatcher.
About Lai Bun Fu
Celebrating its grand opening in January
2015, fine-dining Cantonese restaurant Lai Bun Fu s located
in On Lan Street, fast-becoming the newest dining hotspot in Central.
Seating
52 guests in the main dining room and another 12 in the private room, Lai Bun
Fu presents exquisite dishes using the freshest ingredients sourced from around
the world and prepared by an experienced culinary team led by Chef Chung Kin
Keung, who worked up the ranks of top restaurants and has cooked for an
impressive list of world leaders during his time at Government House.
The menu recreates Chef Chung’s signature plates as well as favourite
dishes of VIPs from Government House, that are sure to tempt the taste buds of
discerning gourmets who are keen for a taste of sophistication.
The elegant dining experience is
complemented with quality teas, wines and cocktails, while the décor transports
guests back to the colonial days of yesteryear, with the sophisticated
checkered marbled floors, forest green paneled walls and refined Chinese antiques,
as old favourite Chinese songs are played in the background.
1 comment:
Well dear, I am looking for some Boston restaurants where I can find Chinese and Thai authentic food with some chilled wine. Actually, next month I want to throw party for my friends so I want to book Chinese restaurant. So, can you help me?
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