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The Longevity Table

An Exclusive Culinary Celebration by Executive Chef Simon Wu

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「品嚐非凡：超粵之味」之夜只在香港美酒佳餚巡禮2025 — 一個由五位享譽盛名的名廚，包括唐人館行政總廚張嘉裕，聯手展示的精湛十手合作限定晚宴，打造創新粵菜，搭配絕佳美酒。為了讓賓客盡享美味，我們特別呈獻兩款特色美食：八珍甜醋慢鹵鮮鮑魚——選用南非深海新鮮鮑魚，經低溫慢煮保留鮮甜與軟綿口感，結合香港本地八珍甜醋及自家製豬腳姜醋啫喱，佐以風乾子薑，呈現酸甜層次與醒胃效果，融合傳統與創新；城寨叉蛋飯——靈感源自香港經典街坊美食叉燒煎蛋飯，選用本地豬腩肉配三十年東甲老陳皮醃製燒製，搭配東北五常大米與有機糙米製成鍋巴飯，佐以日本長崎蛋調製醬汁與蜜餞黃豆，最後刨上新鮮檸檬葉，傳承舊香港味道，同時融入當代廚藝巧思。Taste the Extraordinary: Beyond Cantonese Flavour” night is exclusively at the Hong Kong Wine and Dine Festival 2025 — an exclusive 10-hands collaborative dinner presented by five renowned chefs, including China Tang’s Executive Chef Menex Cheung, showcasing innovative Cantonese cuisine paired with exceptional wines. To ensure guests fully enjoy the flavors, we proudly present two unique dishes:Braised Fresh Abalone in Pat Chun Sweet Vinegar Jelly with Air-dried Young Ginger — selected fresh abalone from the South African deep sea, slow-cooked at low temperatures to preserve its sweetness and tender texture, combined with local Hong Kong Pat Chun sweet vinegar and homemade pig’s trotter ginger vinegar jelly, garnished with air-dried young ginger to create a balanced sweet and sour flavor with an appetite-rousing effect, blending tradition with innovation.Barbecued Pork with Aged Tangerine Peel served with Pan-fried Wuchang Rice Cake in Nagasaki Egg Sauce — inspired by the classic Hong Kong neighborhood comfort food, barbecued pork with fried egg rice, using locally sourced pork belly marinated and roasted with 30-year-old Dongjia aged tangerine peel, served with a crispy rice cake made from premium Wuchang rice from Northeast China and organic brown rice, accompanied by a Nagasaki egg sauce and preserved yellow soybeans, and finished with fresh lemon leaves, preserving the old Hong Kong taste while incorporating contemporary culinary creativity.@laisundining @chef_menex @discoverhongkong#香港唐人館 #ChinaTangHongKong #ChinaTangLandmark #ChefMenex #香港美酒佳餚巡禮 #WineAndDine2025 #RemixBestOfAllWorlds #DiscoverHongKong

大閘蟹 🦀 | 生拆蟹粉燒大閘蟹煮豆麵

大閘蟹 🦀 | 生拆蟹粉燒大閘蟹煮豆麵生拆蟹粉經過炒製後，與炸香的整隻大閘蟹一同燒焗，再配以豆麵同煮，層次豐富。蟹與蟹的鮮味融合進入順滑麵中，每一口都充滿雙重蟹香。Stir-fried crab coral is combined with a whole fried hairy crab and baked together, accompanied by bean noodles simmered in the same pot. The crab flavors meld beautifully into the smooth noodles, delivering a double burst of crab essence in every bite.*圖片只供參考 The photo is for reference only.@laisundining @chef_menex#香港唐人館 #ChinaTangHongKong #ChinaTangLandmark #ChefMenex #張嘉裕 #大閘蟹

大閘蟹｜🦀 蟹釀橙即撞豆腐花這是

大閘蟹｜🦀 蟹釀橙即撞豆腐花這是一道粵杭風味交匯的佳餚，代表杭幫風味——用新鮮炒製的蟹粉釀入鮮橙中蒸製，橙香濃郁撲鼻。黃豆磨成漿，經傳統木桶撞法製成嫩滑豆腐花。上桌前席前以橙酒明火提香，果香與蟹膏完美交織，清新甘甜、入口即化，盡顯秋季獨有的鮮活韻味。This dish is a fusion of Cantonese and Hangzhou styles, showcasing the essence of Hangzhou cuisine—steamed crab stuffing filled with freshly stir-fried crab meat inside orange, with a rich and fragrant aroma. It is accompanied by silky soy milk made by traditional stone mortar pounding, and the final presentation is enhanced with a flambé of orange liqueur table-side. The harmonious blend of fruity aroma and crab roe, with its fresh sweetness and melt-in-the-mouth texture, perfectly captures the unique and lively seasonal flavor of autumn.*圖片只供參考 Photos are for reference only#香港唐人館 #ChinaTangHongKong #ChinaTangLandmark #ChefMenex #張嘉裕 #大閘蟹

大閘蟹 🦀 | 生拆蟹粉香酥荔茸餅外層酥脆的荔茸餅，內餡加入生拆蟹粉，混合新鮮南瓜和忌廉，口感綿滑細膩；再以新鮮芋頭去皮蒸製成荔茸包裹，炸至金黃酥脆。咬下去彈嫩潤滑，濃郁的秋蟹香氣撲鼻，令人回味無窮。This taro cake features a crispy outer layer wrapped around a smooth and delicate filling made of fresh crab meat mixed with pumpkin and a touch of cream. The filling is then encased in mashed steamed taro before being deep-fried to a golden crisp. Each bite offers a tender, moist texture and releases the rich, fragrant aroma of autumn crab, leaving a lasting flavorful impression.*圖片只供參考 Photos are for reference only@laisundining @chef_menex#香港唐人館 #ChinaTangHongKong #ChinaTangLandmark #ChefMenex #張嘉裕 #大閘蟹

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