Press Release
(Hong Kong, 1 August, 2019) – Dragon Noodles Academy, the modern Chinese restaurant in Central that exquisitely combines culinary craftsmanship with Chinese heritage, is now showcasing the delicacy of pigeon.
Taking inspiration from dishes of the past and across China and adding a modern day Dragon Noodles Academy twist, the restaurant presents the Phoenix Menu - six new dishes prepared with the best quality adolescent and tender pigeon - available from July.
According to the myth of Song Yu, the ancient Chinese writer needed a pigeon to cook for his guests. Having trouble catching a fully-grown pigeon, Song Yu caught a young pigeon which couldn’t yet fly. Song Yu’s dinner guests unanimously agreed it was the best dish they had ever had and thus was born the tradition of young pigeon; a tender and diverse option for an array of different dishes.
A classic - thanks to Song Yu - is the crispy pigeon, as legend goes he was the first to have the idea to braise the bird. A key part of the new menu, Dragon Noodles Academy’s Crispy Pigeon (HK$109) is cooked perfectly, quickly deep frying the meat, creating a tender texture and crispy crackling skin encapsulating the flavoursome juices of the poultry.
Marinated Pigeon in Soy Sauce (HK$109) is seasoned with just the right amount of premium soy sauce, not overpowering but extremely fragrant on the palate, the soy sauce gives different levels of flavour to the meat. Guests can enjoy the Crispy Pigeon and the Marinated Pigeon in Soy Sauce with trial price HK$89.
Another new and light dish, which can be enjoyed as an appetizer or main, is the Double-boiled Pigeon Soup with Chinese Yam, Dried Longan & Goji (HK$89), this type of soup is known throughout Chinese heritage to be healthy and nourishing, good for replenishing Qi (a person’s vital energy in Chinese), and beneficial for the spleen and internal organs. The soup is made up of tender pigeon breast in a flavoursome broth, with the sweetness of the goji and dried longan complementing the rich meat.
A dish ideal for sharing is the Minced Pigeon with Lettuce Wrap (HK$129). This dish is a signature in the Shunde district of the Guangdong province. Using the nostalgic cooking method of frying the finely chopped pigeon meat, the meat is then served alongside whole lettuce leaves for diners to create wraps at the table. The fresh lettuce cuts through the rich flavour of the meat and all paired together gives the sensation of umami.
The Drunken Pigeon with Hua Diao Wine (HK$129) isdelicate and delicious,created usinga fragrant five-year aged Chinese yellow wine, which balances the subtle aroma and light flavour.
Known as a regal dish, the Baked Pigeon with Scallion and Pepper (HK$129) was once loved by the Qianlong Emperor of the Qing dynasty. Made with a mixture of ingredients such as Chinese spices, ginger, onions and garlic, a flavorsome and soft texture is given to the pigeon.
The dishes all pair nicely with popular sides that include Baby Cabbage Florets with Ham (HK$129) and Half Shredded Lobster and Rice in Soup (HK$179; Whole piece of lobster – HK$279).
All dishes are part of the à la carte menu and available for lunch and dinner, Monday – Sunday at Dragon Noodles Academy, 68 Des Voeux Road Central.
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About DRAGON NOODLES ACADEMY (DNA)
Opened in November 2016, DNA combines classic Kung Fu ambience with the “DNA” of Hong Kong’s traditional food culture and history. As a result, the restaurant presents a dynamic and delicious twist on traditional food culture and history. Dim Sum, noodles, and classic dishes get a modern makeover thanks to the gourmet talents of DNA’s culinary team. Served in a setting reminiscent of Kung Fu academies in the 1970s, the dishes take distinctive elements of old Hong Kong, such as lion dances, traditional Chinese medicine shops, and hand-carved dragons, and reinventing them into something exciting again. For its innovative concept and dishes, DNA was awarded The Plate from Michelin in 2018 and featured in 2018-2019 special edition of Fine Cantonese Food by Michelin Guide.
DNA is located at Shop no. G04, G/F, Man Yee Arcade, Man Yee Building, 68 Des Voeux Road Central, Central, Hong Kong. For reservations, please call (852) 2561-6688 or email [email protected] .
Connect with DNA on:
Website: http://dragon-noodles.com/
Facebook: www.facebook.com/dnahkg
Instagram: www.instagram.com/dna.hkg/
For high-resolution images, please download from: https://www.dropbox.com/sh/56i8n3gwmg61mnh/AAC636zQk4LlWupM_cH8vcTma?dl=0
Issued by GHC Asia on behalf of Dining Workshop
For media enquiries, please contact GHC Asia:
Karen Chong | [email protected]| 3163 0109
Images:
Dragon Noodles Academy |
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Crispy Pigeon |
Marinated Pigeon in Soy Sauce (HK$109; Trial Price - HK$89) |
Drunken Pigeon with Hua Diao Wine (HK$129) |
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Baked Pigeon with Scallion and Pepper (HK$129) |
Minced Pigeon in Lettuce Wrap (HK$129) |
Double-Boiled Pigeon Soup with Chinese Yam, Dried Longan and Goji Berries (HK$89) |
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Baby Cabbage Florets with Ham |
Half Shredded Lobster and Rice in Soup (HK$179; whole piece of lobster – HK$279) |
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DNA’s décor combines traditional craftsmanship with Hong Kong’s history and pop-culture with providing the truly unique dining experience to Hong Kong diners. |
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