THE BOSTONIAN RESTAURANT GOES SUSTAINABLE WITH A NEW À LA CARTE MENU
The new menu reads like a who’s who of fresh produce and the culinary team is proud to be one of the first restaurants in Hong Kong to go sustainable. .
Executive Chef Mark Bannon says: ‘This has been a hugely educational journey for the whole team. I am proud of what we have achieved, in a relatively short time, and even prouder that we can now boast a fully-sustainable seafood offering. The new à la carte menu has been created to complement the produce, so dishes are kept simple, allowing the quality to speak for itself.”
Chef Bannon has put the same amount of passion into sourcing the meat for this menu, which has undergone rigorous taste tests among the culinary team. Nestling alongside the impressive sustainable fish offerings are: US grass-fed steaks, Australian grain-fed steaks and the popular Welsh Lamb.
The Langham, Hong Kong is so committed to engaging the public in sustainable seafood that from now until the end of May, 2010, guests can enjoy 25% off* their total bill when ordering from the new à la carte menu.
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