From 8 to 31 May 2020, Centre Street Kitchen is featuring “Fantasy of Kung Fu Culinary Arts” all-you-can-eat dinner, showcasing the exquisite traditional cooking technique. Indulge in dishes such as Baked Stuffed Duck, Traditional Pan-fried Stuffed Dace Fish, Baked Chicken Liver and Pork Rolls with Honey Sauce, Deep Fried Bean Curd Roll with Pork, Steamed Mushroom Stuffed with Minced Shrimp, Steamed Eel with Black Bean Sauce (available from Friday to Sunday), Baked Abalone Puff with Taro Crust (a complimentary serve for each guest) and also a selection of eye-catching desserts including Hawthorn Milk Fritters, Lychee Pudding with Hibiscus, Ginseng Tofu Cheesecake, Dried Tangerine Peel Egg Tart, Dried Scallop & Mushroom Mousse Cake and Häagen-Dazs ice-cream to round off a wonderful meal.
Taste of old time Guangdong
Steamed Eel with Black Bean Sauce (available from Friday to Sunday) is best suited for fish lovers with the freshness and distinctive flavour. The eel is cut into slices with skin attached and placed on a plate like a curled up dragon, black bean sauce is added on top and steamed until thoroughly cooked with spring onions sprinkled on top. The original freshness of the eel and the subtle flavour of black beans and spring onions will definitely make you fall in love with it.
As simple as it may seem, the Steamed Mushroom Stuffed with Minced Shrimp is a tasty dish. The shrimp is minced up and stuffed into the mushroom, then steamed until fully cooked. Lastly, flying fish roe is added on top for a crunchy and tender texture.
Pan-fried Stuffed Dace Fish is a famous yet difficult dish in preparation. It comes with two parts, firstly the Dace fish skin is separated from the meat without breaking it, after that, the fillet is minced up with dried shrimps, black moss and mushroom, then the mixture is put back inside the fish skin to deep fry. The chewy fish paste and crispy fish skin will make you eat one after another.
Baked Abalone Puff with Taro Crust (a complimentary serve for each guest) is a dim sum which is not commonly served in Chinese cuisine due to the lengthy cooking process. Mashed Taro is formed into ovals then deep fried until crispy on the outside layer. In order to bring the dish to another level, abalone is added to make it the perfect bite-size pastry.
Speaking of classic Guangdong dishes, the Baked Chicken Liver and Pork Rolls with Honey Sauce is definitely top of the list for the strenuous and time-consuming work required. It is made with pork belly, chicken liver and young ginger slice. The pork belly is marinated with sugar and Chinese rose wine for several days, then put on a skewer to bake with honey sauce for a robust taste.
Deep Fried Bean Curd Roll with Pork has a mild soybean flavour and crispy texture. Pork, mushroom and black moss are minced up and wrapped with the beancurd skin, then deep fried until golden brown.
Baked Stuffed Duck is a complicated dish in terms of preparation. Red dates, chestnuts, enoki mushroom, and black fungus are pan-fried to bring out the aroma, then stuffed into the duck. After that, it is wrapped with caul fat and lotus leaf and baked with a dough crust cover. This cooking method makes the duck tender, juicy, moist, and aromatic, also with intense flavors from the stuffing.
Unique blend of ancient and modern, east and west
Apart from the savories, there are several surprising desserts featuring in this new theme. Lychee Pudding with Hibiscus is a delightful dessert prepared with the use of oriental ingredients. It delivers a smooth texture and sweet and sour taste alongside with fresh tropical scent from the lychee. Dried Scallop & Mushroom Mousse Cake blended in signature Chinese ingredients perfectly with the western dessert, and it will definitely stimulate your taste buds. Ginseng Tofu Cheesecake is a must-try dish for dessert lover, the cream cheese and tofu have a smooth and creamy texture while the ginseng provides a bit of bitterness and earthy sweetness, making it a unique and flavourful dessert. Hawthorn Milk Fritters is the best option you can get if you’re craving for crispiness and the taste of sweet and sour. Another highlight would be the Dried Tangerine Peel Egg Tart. By combining the signature Chinese ingredient, dried tangerine peel, to the creamy and luscious filling, it adds a fresh citrus aroma with hint of sweetness, while the buttery croissant-like shell is crisp and soft.
All-you-can-eat dinner (Friday – Sunday)
Adult HK$488
Senior (aged 60 or above) and Children (aged 3-11) HK$358
All-you-can-eat dinner (Mother’s Day: 9-10 May)
Adult HK$498
Senior (aged 60 or above) and Children (aged 3-11) HK$368
[Beverage Package]
Additional HK$38 per person: free-flow of selected soft drinks and draft beers
Additional HK$68 per person: free-flow of selected house wines, soft drinks, beers and sparkling water
[Free Parking]
Two-hour complimentary parking for patronage of HK$300 or above / Three-hour complimentary parking for patronage of HK$1,000 or above (Including Free Electric Vehicle Charging Service)
From 8 May 2020 to 31 May, 2020
Centre Street Kitchen - Island Pacific Hotel
