Chef Leung Fai Hung, Executive Chef at Hoi King Heen, the Chinese restaurant at the InterContinental Grand Stanford Hong Kong in Tsim Sha Tsui East in Kowloon, has come up with a special summer menu focusing on seafood and fruit. It will be served during the months of June and July.
Green mango, kiwi, pineapple, and watermelon are some of the key ingredients that Fai Hung will employ.
You can expect yummy sounding dishes such as pan-fried garoupa with supreme soya sauce, sauteed sea conch with pineapple and bell peppers, chilled rice flour rolls with vegetarian chicken, carrot and spring onions, steamed pork with mushrooms and water chestnuts in young coconut, the list goes on.
Chef Leung Fai Hung is an Executive Chef with more than 30 years of experience in the kitchen. He has been with the InterContinental Grand Stanford Hong Kong since 1995. He was appointed Head Chef the following year.
Hoi King Heen is a fine dining Chinese restaurant serving traditional and nouvelle Cantonese cuisine. It is open for lunch and dinner. It is located in the InterContinental Grand Stanford Hong Kong in Kowloon's Tsim Sha Tsui district.
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