CookSmart (10th Issue) Page10

Champion Restaurants

Seafood

Old Shop, New Taste – Canton Room, Gloucester Luk Kwok Hong Kong

Established in 1933, the Gloucester Luk Kwok Hong Kong is a well-known hotel on the Hong Kong Island and its Chinese restaurant, “Canton Room”, is one of the favourite eating places frequented by gourmets and celebrities.

Mr Wilson LEUNG, chef of Canton Room, observes that a trend of healthy eating is underway and healthy dishes are becoming more popular among customers. The restaurant endeavours to enhance the quality of the food provided so as to ensure good value for money for all customers. “We have proudly joined the 'EatSmart@restaurant.hk' campaign for a few years”, Wilson said.

Wilson believes although the basics of Chinese style cooking remains unchanged, Chinese cuisine has fused with western cooking methods. Western or South-Asian herbs such as spice and basil, for instances, are used commonly to add colour and flavour to Chinese dishes.

Vanessa YEUNG

The dish not only has a spectacular appearance, but also with a perfect match of ingredients. The finishing touch is put by the fig sauce, which brings out the delicate flavours of various ingredients.

Kit MAK

This elegantly prepared fish dish is distinctly dressed with a fig sauce, which blends well with the crispy white radish. The fish fillets are fresh and delightful.