NEW A LA CARTE AND DIM SUM MENUS BY MASTER CHEF CHAN YAU LEUNG
Experience a Cantonese culinary journey like no other at Duddell’s’ main dining room on 3/F, with an array of new dishes by Master Executive Chef Chan Yau-Leung. From the a la carte selections, indulge in the Braised Fried Rice with Seafood and Fresh Tomato, a flavorful twist on a classic home-cooked dish. Organic tomatoes and seafood like scallops and shrimp create a succulent sauce that envelops each perfectly cooked grain of rice, coated with a thin layer of fragrant egg. In the Steamed Egg with Grouper and Dried Flounder Fish Powder in Supreme Broth, traditional dried flounder fish powder infuses a unique taste into a velvety steamed egg, complemented by slices of grouper to enhance umami.
Delight the senses with the Braised Australian Supreme 3 Heads Abalone with Goose Palm, a luxurious creation showcasing tender, richly flavored abalone from Australia paired with meaty goose feet from Poland, enhanced by Duddell’s’ secret abalone sauce. For a decadent treat, savor the Deep-Fried Egg Custard with Scallops and Caviar, a labor-intensive dish featuring premium seafood and a crispy exterior enveloping a liquid-like, broth-infused interior, topped with indulgent caviar. Savor the South African Abalone with X.O. Sauce, Shallot, Scallion, and Onion, a harmonious blend of fresh ingredients and homemade X.O. sauce, resulting in a delectably savory dish that captures the essence of Cantonese cuisine at its finest.
The Braised Three-Yellow Chicken with South African Abalone features tender local chicken and four-head South African abalone simmered together to create a symphony of taste that melds the essence of both ingredients. Steamed Australian Eggplant with Preserved Mustard Greens and Glass Noodles showcases eggplant steeped slowly in an umami-rich fish broth simmered with fish bones, fish belly, and Sakura shrimp.
Experience the perfect marriage of textures in the Sautéed Crunchy Vegetables with Vegetarian Chicken, where tender shredded vegetarian chicken is paired with crisp purple yam, fresh yam, and water chestnut, creating a fragrant stir-fry that delights vegetarians and non-vegetarians alike. Lastly, savor the bold and aromatic Typhoon Shelter Style Crispy Pork Belly, a dish reminiscent of the classic flavors of Typhoon Shelter style cuisine with its spicy pork floss, minced garlic, and dried shallots, while thinly sliced pork belly is fried to crispy perfection.
Among the new standout dim sum creations are the Fish Broth Dumpling with Fish Maw (HK$158 per person), where the infusion of fish soup and fish maw elevates the broth to a new level of richness and depth; the soft Beef Ball in Supreme Soup (HK$78), a comforting dish with the perfect balance of texture and flavor; Spicy Lobster Spring Roll (HK$98) a bold reinterpretation featuring fresh lobster meat instead of shrimp, while catering to spicy food enthusiasts; and Crispy Puff Pastry with Lobster (HK$118 per piece), where springy lobster meat is encased within a traditional crispy radish skin.
COCKTAILS TO SHARE AT DUDDELL’S 4/F SALON
This fall, elevate social gatherings at Duddell’s 4/F salon and terrace with sharing-style cocktails designed for groups of 4-8 people. Crafted to share among 4-6 people, the SPRITZERS collection includes APEROL (HK$398), featuring Aperol, Prosecco, soda, and zesty orange and strawberry slices, or the sophisticated LILLET (HK$398) blend with Lillet Blanc, Prosecco, and ginger ale, garnished with a thyme sprig and grapefruit slices. Perfect for the changing seasons, the HUGO (HK$598) cocktail offers a blend of St Germain Elderflower, Prosecco, ginger beer, and a refreshing touch of mint leaf and cucumber slices, creating a harmonious balance of flavors that complement the crisp autumn air.
For those seeking a caffeinated indulgence, the ESPRESSO (HK$398) combines Ketel One Vodka, Mr Black Espresso Liqueur, espresso coffee, and sugar syrup for a rich and invigorating treat. Ideal for larger groups, the BIG OLD FASHIONED (HK$880) serves 6-8 guests with a robust blend of Bulleit Bourbon, Bulleit Rye, Demerara syrup, Angostura bitter, and Angostura chocolate bitter, ensuring a shared drinking experience with a touch of sophistication and camaraderie.
DUDDELL’S NIGHT BRUNCH
Duddell’s reveals the upcoming dates for its ever-popular Night Brunch series on 28th September and 19th October, offering an exciting twist on Hong Kong’s dim sum tradition. Savor MICHELIN-starred Cantonese dim sum under the soft glow of evening lights and the lively buzz of the 4/F salon and alfresco garden terrace.
Priced at HK$638+10% service charge per adult inclusive of free-flow juice and soft drinks, indulge on an array of all-you-can-eat dim sum served to the table, featuring signature creations such as Duddell’s Shrimp Dumpling, Peking Duck, Hot and Sour Broth with Seafood, Mango and Grapefruit Sago, and more. Guests can enhance their dining experience with optional beverage packages, Click HERE to view the full Duddell’s Night Brunch menu.
For more information, please contact Duddell’s directly at +852 2525 9191.