This year, Lai Bun Fu invites food lovers in Hong Kong to welcome the Year of the Monkey with a selection of delectable dishes helmed by Chef Chung Kin Leung, the former Head Chef of the Hong Kong Government House. Chef Chung will be introducing a series of decadent new dishes which blends traditional Cantonese recipes with a touch of modernity, and a limited edition Lai Bun Fu Fortune Box designed to celebrate this auspicious year.
The Chinese New Year a-la-carte menu items affirms Lai Bun Fu’s reputation and pays tributes to its namesake, blending “Lai Bun” (hospitality) with “Sifu” (masterchef), showcasing Chef Chung’s master skills in the kitchen and unsurpassed hospitality towards guests at his restaurant.
To welcome the Year of Monkey, Chef Chung curates the Lai Bun Fu Fortune Box (HK$328), a 3-in-1 box diners and guests can take home with them to enjoy or to share with friends and family to savour the convivial atmosphere of Chinese New Year. The Lai Bun Fu Fortune Box features three classic Cantonese treats: Savoury Turnip Cake, Deep-Fried Taro Chips, and Stuffed Pastry Dumplings. The Turnip Cakes are a Lai Bun Fu signature, released to the public only last year, based on Chef Chung’s long-held family recipe. Premium ingredients such as dried shrimp, dried shiitake, Chinese sausage, and Jinhua ham are generously used, evoking the benchmarks of a homemade dish.
Packaged in a joyous red box speckled with pink peach blossoms - a recognized emblem of fortune, popular amongst Chinese families. Printed on top in black-and-white is a dapper gentleman wearing a waistcoat and monocle, the design of the box captures Hong Kong’s rich British history and deep Chinese tradition.
In honour of the festive new year, Lai Bun Fu will be introducing nine items to the a-la-carte menu. Highlights from the delightful new creations include Lai Bun Fu’s Classic Big Bowl Feast (HK$1,880), Braised Beef Brisket with Assorted Peaches (HK$238), Golden Sea Uni Fried Rice with Clams Fried Rice (HK$268), Steamed Lobster with Chencun Noodles in Huadiao Sauce (HK$328), Deep-fried Jinhua Ham and Dried Oyster Rolls (HK$238), King Prawns in Lobster Seafood Soup (HK$238), Lai Bun Fu Fortune Bag (HK$588), Shun De Dace Fish with Meat Stuffing (HK$388), and Stir-fried Lotus Roots with Young Ginger, Chestnuts and Goji Berries (HK$128). All of these dishes showcase Chef Chung’s commitment to premium ingredients sourced locally and around the world, to ensure his traditional Cantonese dishes with an innovative twist are uncompromisingly fresh.
Celebrating Chinese New Year in style are two banquet menus served from 29 January to 8 March 2016. Two truly lavish 12-course banquet featuring the land and ocean’s finest seasonal ingredients are designed to be shared amongst family and friends to celebrate family unity and prosperity. Priced HK$7,388 and HK$8,888 for 12 respectively.
Besides the Chinese New Year special dishes, diners at Lai Bun Fu may also opt to savour Chef Chung’s signature dishes loved by VIPs and foreign dignitaries from his days as a Head Chef at the Hong Kong Government House. These favourites include Sifu’s Crispy Chicken with 5 Flavour Condiments (HK$498 for a whole chicken), Foie Gras Prawn Cutlets on Toast (HK$88), featuring whole fresh prawn on bread topped with smooth and creamy foie gras.
To complement the meal, Lai Bun Fu also presents a range of international vintage, for example Argirio 2010, an exquisite Tuscan Cabernet Franc, from a vineyard owned by the Bulgari family. Made with cabernet franc grapes fermented in stainless steel basins, this intense ruby red wine with purple hues is a crowd pleaser that shows focus and elegance. Aroma of mint, sage, marjoram, thyme, eucalyptus and bay leaf is rounded by a slight scent of roasting. On the palate, the distinct taste of blackberry and sour cherry can be tasted, finished by the taste of coffee, making it the perfect pairing with Chinese food. This wine was given an impressive 93 points by the Wine Advocate.
Lai Bun Fu is housed in an interior of over 2,000 sq. ft. of dining space that seats 52 guests and a private room for up to 12 guests. The VIP room, “Lai Bun Room”, is surrounded by glass and brass frame, inspired by an elegant house in a beautiful English garden. Designed by Hands Hospitality Limited, the interior and meticulous detailing of Lai Bun Fu recreates the old British colonial Hong Kong yet with a new innovative zest of modernity.
During the Chinese New Year festive period, Lai Bun Fu will be closed on 8 and 10 February 2016, and open on 9 February 2016 for lunch and dinner.
Lai Bun Fu opens daily, from 12:00 to 15:00 and 18:30 to 23:00; Saturday and Sunday, from 11:30 to 15:00 and 18:30 to 23:00. It is located at 5/F, 18 On Lan Street, Central, Hong Kong. For reservations, please call (852) 2564-3868.
For more information, please visit www.laibunfu.com or follow on Facebook at: www.facebook.com/laibunfuhk.
“礼宾傅”于猴年新春佳节诚意向城中美食爱好者呈献一系列由前礼宾府首席厨师钟建良师傅炮制的特色贺年佳肴。钟师傅创作的别出心裁全新贺年菜式，以现代元素注入传统粤菜；另有限量推出的“礼宾傅福寿康宁礼盒”可供选购，祝福宾客于新一年佼健如猴。
“礼宾傅”─ 意为“师傅的细意款待”，钟师傅设计的农历新年单点菜单实与此名字亘相呼应中，表现出钟师傅在厨艺方面精湛之余，食府亦秉承其好客精神，让宾客有宾至如归的感觉。
全新推出的“礼宾傅福寿康宁礼盒”，是钟师傅特意以传统滋味，向宾客送上猴年的祝贺。三合一设计的礼盒可供宾客与亲朋好友及工作伙伴一同分享，细味传统中国春节的喜庆气氛。礼盒内共有三款特色贺年食品，均为缺一不可的美味，包括萝卜糕、芋虾及角仔。当中的萝卜糕更源自钟师傅的家传食谱，于上年推出已备受赞赏，是“礼宾傅”的招牌美食之一。所选用的优质食材包括虾米、干冬菇、腊肠及金华火腿，旨在将经典家的味道弥漫全城。
礼盒的设计概念以寓意吉祥欢腾为主，同时希望透过融合中西文化，突显本土特色 -- 盒面上的衣冠楚楚绅士配戴单眼镜及手持士的，化表了香港浓厚的英国殖民地色彩；而背景则以艳红色搭配纷繁的桃花，展现了春花盛开、福禄满堂之意思。
于这个新春猴年，“礼宾傅”将为宾客隆重呈献九道单点菜式。菜式亮点落在全新的创作佳肴上，包括「礼宾傅经典盘菜”（港币1,880元）、“桃子炆牛腩”（港币238元）、“黄金海胆蚬肉煲仔炒饭”（港币268元）、“笼仔花雕龙虾蒸陈川粉”（港币328元）、“金华火腿金蚝卷”（港币238元）、“龙虾海鲜汤配明虾球”（港币238元）、“礼宾傅福袋糯米酿鸡”（港币588元）、“家乡酿鲮鱼”（港币388元）及“素炒藕片”（港币128元）。以上菜式一贯钟师傅对优质食材的坚持，不惜从本地及世界各地采罗新鲜食材，确保宾客可在品尝大胆创新的粤菜时，亦体味到菜式散发出的新鲜滋味。
除单点菜式外，“礼宾傅”亦为宾客准备了两款农历新年宴会菜单，并于2016年1 月29日至3月8日期间供应。两款喜庆宴会的菜单均为十二道菜，十二位用定价为港币7,388元或8,888元。菜单上包括各款时令及餐厅的焦点肉类及海鲜菜式，让宾客以美味佳肴与亲朋好友共庆新春。
农历新年期间，宾客亦可品尝钟师傅在礼宾府掌勺时的招牌创作，体验其菜式如何俘获席上贵宾的味蕾。当中包括“师傅五味炸子鸡”（港币498元一只）及以原只鲜虾与香滑腴美鹅肝制成的“鹅肝虾多士”（港币88元）等。
所谓美酒佳肴，在新春盛宴上又岂能没有精品佳酿搭配美味珍馔？“礼宾傅”的各款佳酿入口自世界各地，特别推介曾获《Wine Advocate》评分为93分、来自意大利Bulgari家族于托斯卡纳产区之Podernuovo Estate酒庄的珍酿Argirio 2010。以Cabernet Franc葡萄及不锈钢器皿酿制而成的Argirio 2010，酒身丰厚，色泽明亮，带有薄荷、麝香、桉树、月桂等清香，每一口浅酌均细尝到黑梅及酸梅的味道，留在齿颊间的咖啡余香更令人回味不已。
“礼宾傅”占地超过2,000平方呎，可容纳52位宾客，内备有一个可容纳12位宾客的贵宾厅。贵宾厅“礼宾厅”以玻璃和黄铜为主，灵感来自英式典雅小屋的花园。店内的装潢和每寸细节，不单重塑了英国殖民地时代的香港情怀，还注入了丝丝现代化的创新小玩味。
农历新年期间，“礼宾傅”将于2016年2月8日（初一）及10日（初三）休息，于2016年2月9日（初二）则照常营业。
“礼宾傅”位于香港中环安兰街18号5楼，营业时间为周一至周五中午12时至下午3时，晚上6时半至11时；周六及周日早上11时半至下午3时，晚上6时半至11时。如欲订座，请致电（852）2564 3868，或电邮至info@laibunfu.com。
如欲了解更多信息，请浏览www.laibunfu.com或www.facebook.com/laibunfuhk。
