CookSmart (12th Issue) Page8

EatSmart Restaurants Snaps

Dragon King Restaurant

Get a Real Taste of the Sea

Dragon King Restaurant was established in 2003 by Mr. WONG Wing-chee, one of the city ’s renowned chefs. Notable for its use of best quality ingredients and finely cooked dishes, the restaurant has become one of the most popular celebrity restaurants and the group has grown to own five restaurants.

Mr. LEUNG Woon-hing, who has been in the industry since 1987, regularly refreshes himself by reading cookery books and visiting different restaurants.

Wild Seafood Always Tastes Great

Mr. LEUNG Woon-hing, the group’s Executive Chef said, “The taste and texture of farmed fishes are far inferior to those of their wild counterparts. Fresh seafood always tastes great, no matter how you cook it – steaming, stir-frying, stewing or grilling.” To ensure the use of the best seafood ingredients, the restaurant group sources seafood from as far as Vietnam, Canada, Australia and the Philippines. Five years ago, they formed their own fishing fleet in Sabah, Malaysia to catch high quality fish from the uncontaminated sea.

After joining the “EatSmart@restaurant.hk” Campaign last November, the restaurant group has introduced healthier menu options by adding more vegetables in their dishes and cutting down the salt and sugar in recipes. To prevent excessive usage of oil, they also started to use non-stick frying pan. Mr. LEUNG remarked, “The campaign helps us raise the awareness on healthy cooking and inspires us to try out new recipes.”

Healthy Recipes Coming Out of the Box

Mr. LEUNG said, “Five or six out of ten customers order dishes that come with plenty of vegetables and less fat, while some prefer low-sugar desserts.” To tailor different customers’ needs, the restaurant offers less sweet desserts supplemented with fine table sugar so that customer can control the amount of sugar they wanted. Trainings on healthy cooking are provided to staff so that the whole team co-operates to promote healthy eating.

To enhance creativity, chefs from the group’s member restaurants gather together twice a month to try out their innovative recipes. Some of these amazing ideas have been added in the menu as new dishes. “Poached Whole Tomato Stuffed with Mixed Mushrooms” and “Stir-fried Sea Cucumber with Vegetables”, among others, are two of the innovative dishes created by their culinary team.