• 1-MICHELIN Starred Duddell’s and Old Bailey celebrate Year of the Rat with special CNY Menus

     

    For this Chinese New Year, Duddell’s Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man’s unveils limited-time a la carte specials, dim sum selections and two 6-course set menus.

    New dim sum additions by Chef Lau include Bamboo Pith Dumpling with black truffle, Pan-fried New Year Cake , and Lobster Dumpling with XO Sauce.

    On the a la carte menu, Chef Li has added festive new specials such as Braised South African Abalone 5 Headswith shiitake mushroom, served with stuffed bamboo pith and seasonal vegetables, Steamed Chicken Fillet with savoury Jinhua ham and shrimp paste, Fried Glutinous Rice with Air-dried Meat and Braised Pig Trotter.

     

    Two set menus will be available at Duddell’s from 13th January – 8th February 2020. “The Year of Wealth” features a medley of Duddell’s popular appetisers such as Sauteed Prawn, Asparagus, Duddell’s Signature XO Sauce and Crispy Suckling Pig, Foie Gras, Caviar, and nourishing soup of Double Boiled Conch with South African abalone, chicken, yam and wolfberries. Other delectable highlights include Steamed Garoupa, Braised Shiitake Mushroomand the concluding dessert platter of Duddell’s favourite sweet Cantonese creations.

    “The Year of Prosperity” is the ultimate experience of premium Cantonese ingredients. From the Duddell’s appetiser selection to Double Boiled Whole Papaya, Chicken, Fish Maw soup, hearty Stuffed Pigeon with foie gras, and Imperial Bird’s Nest with almond cream and sesame dumpling, the menu is filled with traditional delights infused with Chef Li’s modern flair.

    This January, Old Bailey unveils a family-style menu that pays tribute to age-old Chinese New Year culinary traditions.

    The menu begins with the ritual of Shanghainese-style Lo Hei, where will guests participate in mixing a large plate of shredded assorted vegetables, jelly fish, crispbread, grapefruit, abalone and various condiments. Old Bailey’s popular selection of appetisers follows, including bites such as smoked fish, crispy vegetarian goose (tofu skin rolls) and drunken chicken.

    The Family Pot features a sharing-style pot of Shanghainese delicacies in a nourishing pork and chicken soup. Ingredients include egg dumplings, hand-pounded fish balls, winter bamboo, sea cucumber, dried scallop and fish maw.

    The Mandarin Fish is served with a traditional sweet and sour sauce, a dish coveted for the pronunciation of fish, “yu”, as sounding similar to “surplus”, or a surplus of wealth. Pig Trotters are a popular ingredient in Chinese New Year dinners, as in some dialects, the front hock (豬手) signifies windfall gain (横財就手). At Old Bailey, the trotters are braised in the auspicious colour red through special oil-infusing techniques. Another menu highlight is the savoury Shanghainese Ningbo Rice Cakes, prepared through a laborious process of soaking, steaming, pounding and kneading ripe white rice, before wok-frying to the perfect al dente chewiness.

    The Chinese New Year family-style dinner set will be available from XXX to XXX. It is priced at HK$2,588 for four persons, and HK$600 per additional guest. Please see below for full menu details:

    Lo hei (Prosperity Toss)

    Abalone slices / Shredded yam bean / Shredded cucumber / Shredded pickled mustard root/ Jellyfish slices / Shredded young ginger / Shredded pickled Chinese onion / Shredded purple cabbage / Crisps / Shredded lime leaves / Grapefruit / Lime / Sesame / White pepper / Plum sauce

     

    Old Bailey’s appetizer

    Honey-glazed smoked fish /

    Marinated jellyfish, cucumber /

    Marinated bran dough and shiitake mushroom, fresh soybean /

    Drunken chicken, 15 year aged Huadiao wine /

    Tea-smoked bean curd sheet, stuffed with organic vegetables /

    Fresh local bean curd sheet, sesame oil

    ‘Family Pot’

    Assorted delicacies in pork and chicken soup

    Egg dumplings / Hand-pounded fish balls / Winter bamboo /

    Sea cucumber / Dried scallop / Fish maw

    Sautéed river shrimp

    Braised Prickly sea cucumber, black mushroom, lettuce

    Crispy whole Mandarin fish, sweet and sour sauce, pine nut

    Red braised pig trotter

    Shanghainese wok-fried Ningbo rice cake

    Osmanthus and aged rice wine soup, house-made glutinous rice dumpling

    Petit fours