LI GONG Chinese grill during The Empire Hotel as well as Country Club launched its latest menu upon oriental delights last Tuesday evening.
In attendance were high commissioners, corporate clients, supervision officials as well as members of the media, who were served fish beak bisque, low boiled prawns with wasabi mayonnaise sauce, oven baked cod fish strap with sambal sauce, smoked soya duck with Chinese tea leaf, braised home made tofu with Shimeji fungus as well as conpoy.
Diners can begin with appetisers such as jellyfish tossed with cucumber, low boiled crispy soothing shell crab as well as for the health-conscious, cooking duck roll with ginseng.
The residence specialities have been low boiled prawns in wasabi mayonnaise sauce, sauted diced beef with garlic as well as black pepper sauce as well as birds nest.
The main menu consists of braised sliced abalone with Chinese mushroom, sauted prawns crystal style, low boiled crispy Thai-style boneless duck pressed with shrimp pulp as well as more.
For dessert, business can enjoy cold avocado puree with chocolate ice cream in immature coconut, cold chrysanthemum apple preserve in avocado fruit, Chinese herbal preserve as well as warm pan-fried red bean pulp pancake.
The creative as well as talented male behind the delightful new menu is Chef Kenny Ong, whose idea in Brunei is to showcase his farrago as well as unique approach. He balances internal ingredients with his unique cooking character to create the tantalising menu.
Ala carte is accessible during Li Gong every dusk solely upon Mondays. Meanwhile the Eat All You can dinners have been accessible upon Wednesdays as well as Thursdays. On Friday as well as Saturday, low total is available. Sundays have been regularly packaged with low total lovers from 10.30am to 2.30pm.
number of view: 10This content has upheld through fivefilters.org.
0 comments:
Post a Comment