HONG KONG, 06 November 2018 – Celebrating one of the most prized delicacies in Eastern Chinese cuisine, the ‘hairy crab’ – also known as the Chinese mitten crab – Le Rêve, the French-Japanese food alchemist hidden high above Causeway Bay, is launching their new seasonal six-course menu, incorporating hairy crab, to welcome the Autumnal season. The restaurant is combining the highest quality ingredients, fused with classic French flavors and modern presentation to take guests on a dream-like culinary adventure, and explore this seafood specialty.
This gourmet crustacean is only in season and available to eat throughout the tenth and eleventh months of the lunar calendar, when the crab comes to maturity and migrates from its freshwater habitat of lakes in Jiangsu Province, to the ocean. Sourcing a premium supply, Le Rêve will showcase the umami and buttery flavours of this famed shellfish.
The newly created dishes are encompassed by an elegant starter, a choice of two signature main courses, and finishes with a rich and delicate dessert. Beginning with a Seared Hokkaido Jumbo Scallop, served with mango salsa, Chardonnay cream sauce, and topped with beautiful edible flowers, the gourmet journey continues with three new dishes.
The ‘hairy crab’ and good quality razor clams are both renowned for their lack of salinity, the Soft Razor Clam and Crab Meat Toast is a succulent and umami-like mix of fleshy shellfish, served on soft toasted bread, which offers a more classic flavour. Next, a fusion of Abalone and Crab Roe is encased in a crispy deep-fried risotto ball. With the ‘hairy crab’s’ golden roe, highly sought after in Eastern Asia, the creamy roe perfectly complements the taste of the buttery abalone. Combining the two stars of any seafood platter, a creamy Crab Roe Lobster Soup is next served, with refreshing Sous Vide watermelon.
A choice of signature mains follows the crab-inspired courses. Guests can choose from Moulard Duck Breast, with lemongrass, port wine sauce, and a pesto risotto; or A4 Kagoshima Tenderloin, with pickled vegetables, melon au jus. To top off the banquet, Le Rêve will serve a Crispy Panna Cotta with caramel cream, beetroot chocolate cake, and chestnut cream, followed by a selection of Mignardises, accompanied by a hot drink of coffee or tea.
Available from 17 October and throughout November, the new seasonal six-course menu includes two glasses of wine specially paired with the hairy crab dishes, priced at $1280, plus a 10 percent service charge.
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Soft Razar Clam and Crab Meat Toast |
Abalone and Crab Roe |
Crab Roe Lobster Soup
Moulard Duck Breast |
Caramel Cream with Crispy Panna Cotta |
Issued by GHC Asia on behalf of Le Rêve
High-res images of Le Rêve available here
For further information please contact:
GHC Asia – Hong Kong |
|
Ms. Tracy Tang |
Ms. Grace Brewer |
+852 3163 0117 |
+852 3163 0108 |
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