For the very first time, Foxglove is proud to present a new menu and direction with a focus on traditional Cantonese cuisine, shifting away from its previous French-inspired dining experience.
Head Chef Tony Hung previously worked at reputed Cantonese restaurant Hoi King Heen in the Intercontinental Grand Stanford, and has curated a menu of authentic Cantonese flavours, contemporary cooking methods and plating techniques he learned and mastered over the years.
Both the new executive lunch sets and the new a la carte menu showcases the full range of Chef Tony’s culinary skills, with sections for starters, soups, mains, rice & noodles, sweet and late-night snacks. Highlight dishes include the Crispy Whitebait Fish with Salted Egg Yolk, Garlic Diced Silken Tofu, The Honey Glazed Black Cod, Lotus Leaf Wild Mushroom Short Ribs, Deep-fried Custard Milk Roll and more. To accompany the new all-Chinese menu, Foxglove now serves four type of distinguishes organic Chinese teas including Aged Pu Erh, Iron Buddha (Oolong), Gwai Red Tea and Green Tea.