Traditional “Summer Specials”
from Birthplace of Cantonese Cuisine
in Fine Dining Style
at Lai Bun Fu
“Summer Specials” of traditional recipes from the
birthplace of Cantonese cooking are new on the menu at Chinese fine-dining restaurant
Lai Bun Fu.
The seasonal specialties
from Shunde on the Pearl River Estuary are showcased by one of the district’s
modern-day master chefs, Chung Kin Leung, the former Head Chef at Hong Kong Government
House.
Shunde’s legendary cuisine
found international fame when spread by its amah domestic
helpers famed for cooking like Michelin-star chefs when they emigrated to Hong
Kong and Singapore. Chef Chung now
continues that heritage of traditionally simple dishes with exquisite flavours,
with a modern twist of immaculately elegant artistry at colonial-style Lai Bun
Fu in On Lan Street, Central.
A famous hallmark of Shunde's
homely style is coming up with “101 ways” to cook banal ingredients in a tasty
manner and several of the new specials exemplify this ancient culinary art –
notably, fishcakes of “Pan-fried Minced
Mud Fish with Lotus Root and Black Truffles” (HK$188), “Assorted Seafood Soup served with Papaya” (HK$278), “Fresh Chinese Yam with Preserved Plum and
Hawthorn Sauce” (HK$98), and “Luffa
with Preserved Vegetables” (HK$148), believed to “cool the body” during hot
weather.
Seafood is another
specialty of the Pearl River enclave and a summer appetiser staple from bygone
days is “Shredded Shrimp and Sea Cucumber
with Mixed Vegetables” (HK$188).
“Steamed Crab and Egg with Flat Rice Noodles” (HK$688) is flavoured with Hua Diao Wine Sauce, from the
famous wine making city of Shaoxing. Alternatively,
“Whole Fish” (HK$348) is
traditionally braised and presented on a fresh lotus leaf, combining the scent of the
summer water plant with Shiitake mushrooms.
“Deep-fried Snapper” (HK$228) is served with a piquant
lemon sauce.
Combining the old with the new, a modern twist on “Drunken Pigeon” (HK$168), traditionally soaked
in Hua Diao Wine, is instead marinated in Laphroaig Select Cask, one of the most richly
flavoured scotch whisky. The specialty by Chef Chung is adapted in collaboration with Laphroaig’s
200th anniversary, and serves with a complimentary glass of
Laphroaig Select Cask whiskey. This dish
is available subject to reservations two days in advance.
Also included is a
modern-day delicacy beloved in Chinese cuisine, “Iced Whole Abalone” (HK$188) in Hua Diao Wine.
Two
refreshing cocktails
named
after Hong Kong’s iconic destinations are also on the new summer
specialities menu – “The Peak” (HK$88), a seductive elixir of passion
fruit and Chinese Hawthorn, and “The Junk”
(HK$88), blending rose with lychee.
Lai Bun Fu derives its
name from two Chinese phrases embodying its elegant culinary experience: “Lai
Bun” meaning “refined hospitality” and “Fu” abbreviated from “xi fu”, meaning
“Master”.
Designed in
British-colonial Hong Kong style with a modern touch in an elegant 2,000 sq ft
venue, the restaurant seats 52 guests with private dining for up to 12 guests. The VIP “Lai Bun Room” is framed in glass and
brass, evoking an elegant English country house and garden.
Lai Bun Fu opens Monday to
Friday, from 12:00 to 15:00 and 18:30 to 23:00; Saturday, from 11:30 to 15:00
and 18:30 to 23:00.
It
is located at
5/F, 18 On Lan Street, Central, Hong Kong.
For reservations, please call (852) 2564-3868, or visit www.laibunfu.com
for more information.
###
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 a tenure at the Chief Secretary Residence, and most
recently at the Government House (2005 - January 2014). During his tenure at the Hong Kong Government
House, his major responsibilities were responsible for the overall running and
operation of the Chinese kitchen as well as 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
Grand opened in 2015,
fine-dining Chinese restaurant Lai Bun Fu is located in On Lan
Street, Hong Kong’s 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 marbled floors, forest green panelled walls and refined Chinese
antiques, as old favourite Chinese songs are played in the background.
Fresh Chinese Yam with Preserved
Plum and Hawthorn Sauce
 |
|
Steamed Crab in Hua Diao Wine
Sauce and Egg with Flat Rice Noodle
|
Assorted Seafood Soup with
Papaya
|
“Drunken Pigeon”, traditionally
soaked in Hua Diao Wine, is marinated in Laphroaig Select Cask, one of the
most richly flavoured scotch whisky.
|
Pan-fried Minced Mud Fish with
Lotus Root and Black Truffles
|
Two refreshing cocktails named
after Hong Kong’s iconic destinations are also on the new summer specialities
menu – “The Peak”, a seductive elixir of passion fruit and Chinese Hawthorn
(left), and “The Junk”, blending rose with lychee (BELOW).
 |
|
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 marbled floors, forest green panelled walls and refined Chinese
antiques, as old favourite Chinese songs are played in the background.
|
|
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