As temperatures drop, The Legacy House unveils a limited-time menu of eight new chef’s recommendations to ward away the winter chills starting from 8 December.
The menu consists of coveted Cantonese seasonal delicacies such as Clay Pot Rice with preserved sausage and cured duck leg (HK$380), or the other classic flavour combination of minced wagyu beef, egg, and dried tangerine peel (HK$440). New winter appetisers include fresh Marinated Hokkaido Snails (HK$200) served cold and sliced to share.
Other warming dishes include Double-Boiled Eel (HK$220 per person) with ham and mushroom in a white pepper supreme broth, Braised Fish Maw Soup (HK$480 per person) elevated with lamb head and lamb hoof, and Braised Lamb Belly Claypot (HK$880) bubbling with bean curd sheet and mushrooms, served inside a traditional clay pot. The winter edition of Crispy Local Chicken (HK$480) is served with preserved meats and glutinous rice, and Pork Knuckle (HK$300) is simmered to perfection with Jinhua ham and mustard greens.
With the change of season, The Legacy House also introduces a new Winter Solstice Festival Set Menu that is served on 22December only (the first day of Winter Solstice), comprising a special 8-course set menu priced at HK$2,380 + 10% per guest. This menu only applies to The Legacy House’s private room bookings.
For the full menu of The Legacy House chef’s winter recommendations menu + Winter Solstice Festival menu, please view HERE.
The Legacy House is open for lunch from 12 n.n. to 2:30 p.m. and dinner from 6 to 10 p.m. For reservations, please call +852 3891 8732 or email hongkong.