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LOBSTERS AND FOIE GRAS INDULGENCE AT THE LANGHAM, HOMG KONG


(Hong Kong – July 2013) Executive Chef Food and Beverage Mark Bannon will transform The Bostonian into a paradise for lobster aficionados with his latest selection of exquisite and superbly fresh lobster and foie gras dishes from now until September, followed by a “Cracking Tuesday” promotion from September to November.


Lobster and Foie Gras Specialties
To uphold a unique dining experience for lobster lovers, Chef Mark and his team present an array of elegantly crafted lobster and foie gras dishes from now until the end of September during dinner service. Highlights include Lobster Consommé with Foie Gras Lobster Sausage and Shaved Fennel, Butter Poached Lobster served with Summer Asparagus and Foie Gras Emulsion, Baked Lobster with Truffle Dust Foie Gras Medallions, Whipped Potato and Spring Onion Nage.

Guests who order a set lunch from July to September during weekdays can enjoy a half portion of complimentary lobster.

Cracking Tuesdays
Starting from 3 September to 26 November, The Bostonian is the venue for Boston lobsters each and every Tuesday. Guests can enjoy two 1 lb steamed or char-grilled lobsters to have a cracking time with, served with corn on the cob, parmesan reggiano tomato, wasabi whipped potatoes and char-grilled asparagus paired with a glass of crisp white wine every Tuesday night.

Cracking Tuesdays menu is priced at HK$698* with additional HK$30 per person is charged for guests who select the Thermidor style.

For enquiries and reservation, please call 2132 7898.
* Price quoted above is subject to 10% service charge.

Lobster and Foie Gras Dinner Menu

Boston Lobster Salad
seared foie gras, black truffle dressing
波士頓龍蝦沙律伴香煎鴨肝及黑松露汁
HK$288

Lobster Consommé
foie gras lobster sausage, shaved fennel
龍蝦清湯伴鴨肝龍蝦卷
HK$128

Lobster, Foie Gras and Duck Confit Fricassee
ginger shallot marmalade
牛油煎龍蝦及鴨肝伴法式鴨肉及薑味燴乾蔥
HK$288

Butter Poached Lobster
summer asparagus, foie gras emulsion
牛油低溫慢煮龍蝦伴青露筍及鴨肝汁
HK$588

Baked Lobster with Truffle Dust
foie gras medallions, whipped potato, spring onion nage
黑松露菌焗波士頓龍蝦伴暖鴨肝批
HK$588

Sautéed Lobster, Foie Gras
baby leek, garlic confit, sea urchin butter
香煎龍蝦及鴨肝伴海膽牛油汁
HK$588


:

Lobster, Foie Gras and
Duck Confit Fricassee

Cracking Tuesdays
Executive Chef Food and Beverage
Mark Bannons
The Bostonian




For media enquiries, please contact:


Stacey Marcelo
Director of Marketing Communications
The Langham, Hong Kong
Tel: (852) 2378 9393
Fax: (852) 2375 1772
stacey.marcelo@langhamhotels.com
Selina Lam
Assistant Marketing Communications Manager
The Langham, Hong Kong
Tel:(852) 2378 9308
Fax: (852) 23751772
selina.lam@langhamhotels.com