Summer Menu

La Baita switches up its Northern Italian menu, exchanging some dishes on its a la carte selection with lighter options for the summer. Taking full advantage of seasonal ingredients, Chef Francesco introduces summer black truffle and fava beans into some of his new offerings.  Keeping the signature dishes in place, he adds lighter variations of other popular ones such as linguine with clams and zucchini, hand made gnocchi with summer black truffle and green asparagus and home made black ink tagliolini with shrimp, scallop and fava beans.

He replaces the zucchini and cherry tomatoes in the pan fried sea bass with seasonal braised fennel and semidried tomato while the onion, tuna and green olive pizza is swapped with a smoked speck, arugula and parmesan cheese pizza.

Dumpling Time

The Royal Garden is marking the Dragon Boat Festival with a selection of five different glutinous rice dumplings. The selection includes glutinous rice dumpling with assorted ingredients, glutinous rice dumpling with salted meat, vegetarian rice dumpling, black glutinous rice dumpling with longan and lotus seed, and the ‘Imperial' lotus seed paste rice dumpling. The dumpling range in price from $58 to $128. 

Healthy Summer Dishes

Chef de cuisine at Sha Tin 18, Nelson Zou, has selected several seasonal and healthy ingredients for the new summer menu. Benefiting from the advantageous location and climate, Dongguan produces plenty of seafood, inspiring Chef Nelson to prepare an assortment of seafood dishes, including Baked cod with spring onion and five spice; Crispy-fried scallop with mashed taro and plum sauce; Poached garoupa with angled loofah, red dates and wolfberries; Stir-fried prawns with pumpkin and salted egg yolk; and Baked eel with ginger and spring onion.

Apart from seafood, meat also plays a dominant role in Dongguan cuisine. Chef Nelson has designed an array of new dishes including, Stir-fried pork tendon with sea snails and basil, Pork tripe with ginger, coriander and chilli, peanuts, Steamed pigeon with red dates, ginger and lotus leaf, and Wok-fried pigeon with green beans, garlic and preserved soya beans.

Casa Lisboa Opens

New Portuguese eatery, Casa Lisboa, hopes to bring authentic Portuguese cuisine to Hong Kong, via its award-winning Portuguese chef. The menu features a long list of traditional Portuguese favourites. From the ultimate Bacalhau delicacies (codfish casserole-style dishes) to Sardinhas grelhades com batatas murro e pimentos (grilled sardines with potato and capsicum), Chourico de porco preto assado na assadeira (Chouriço sausages), one of the signature dish served in flames. Specialties of the house include Lobster Seafood Rice, Leitao assado a moda da Bairrada (roast suckling pig Bairrada style), and Ameijoas a "Casa Lisboa" (saute clam with onion, tomato and wine). There is also an all-Portuguese wine list.

New Dim Sum

A selection of new dim sum items are now being featured at Dong Lai Shun and The Royal Garden Chinese Restaurant.

The new dim sum item include steamed fish head with fungus, steamed dumplings with spicy chicken, pan-fried crispy rolls with sea cucumber, deep-fried dumplings with spicy scallops and baked Wagyu beef pastry at Dong Lai Shun and steamed bird's nest dumpling with chopped Yunnan ham, steamed scallop dumplings with black truffle, deep-fried mashed shrimp and goose liver rolls and baked mashed coconut sweetened bun at The Royal Garden Chinese Restaurant.