Pregnancy Menu at T'ang Court
(Hong Kong, January 2008) Women today are more educated and financially independent than ever, therefore expectant mothers will not miss anything that can comfort them during pregnancy. From having regularly body-checks to attending prenatal yoga classes, all designed to bring assistance to the expectant mother during this joyous time. In sight of this, the award-winning T'ang Court at The Langham, Hong Kong has designed the Pregnancy Menu for expectant and new mothers making the pregnancy period more complete.
Starting from January 2008, The Pregnancy Menu includes four sets of menus specially designed by our Executive Chef- Chinese, Siu Hin-chi, for women in different pre-natal and post-natal stages.
In the early stage of pregnancy, women need extra folic acid, calcium and iron, and the best food sources of these nutrients are dairy products, fish, beans and pulses. Award-winning Chef Siu uses ingredients that are rich in these nutrients to create the exquisite and nutritious "First Trimester Pregnancy Menu" which include dishes such as Sauteed Bird's Nest with Scrambled Egg White, Fresh Milk, topped with Olive Kernels, Sauteed Sliced Garoupa with Lily Bulbs and Sweet Peas and Stewed Bamboo Pith Rolls filled with Enoki Mushrooms, topped with Conpoy.
In the later stages of pregnancy, as it falls into the period which the fetus grows more rapidly, pregnant women need high protein and calcium consumption, which can be found in great Chinese delicacies such as Beche-de-Mer, fish maw and harsma. Making use of these precious and nutritious ingredients, Chef Siu fuses tradition and nutrition with the finest Cantonese culinary in the "Second" and "Third Trimester of Pregnancy Menu". Some of the highlights in the two menus include Stewed Diced Cod Fish with Asparagus and Beancurd Soup, Bird's Next Congee with Conpoy and Double Boiled Harsma with Dried Dates.
Pregnancy diets have long been part of Chinese tradition. It is believed that eating the right food helps new mothers to recuperate after delivery. Chef Siu took into accounts both scientific studies and Chinese traditional beliefs to prepare the "Post Pregnancy Menu" which consists of Double Boiled "Wu Shan" Chicken and Fish Maw with Chinese Herbs, Stir-fried Sliced Beef with Glutinous Rice Vinegar and Fried Rice with Conpoy, Diced Ginger and Egg White.
The New Pregnancy Menu is available from 1 January 2008 at HK$500* per person per menu. One day advance reservation is required. For reservations, please call 2375-1133.
* Price is subject to 10% service charge
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