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| 3-star Michelin
chef Patrik Jaros (right) with
HKCEC Director of Food & Beverage
Maurice Kong (left) |
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It was quite a coup for the HKCEC when noted 3-star
Michelin chef Patrik Jaros accepted its invitation
to oversee a grand dinner at the Bauhinia Room in
August. The German culinary master, who had never
before worked in the Asia Pacific region, arrived
with an impressive list of credentials, having accumulated
numerous awards for his restaurants over the past
twenty years or so, including the prestigious Bocuse
de Bronze awarded to him in 1995.
The menu served on the occasion was simple but
luxurious: take a look below! Not only are we
very proud to be the one and only exhibition and
convention centre in the Asia Pacific to have
worked with a chef of such distinction, we are
delighted that the HKCEC's reputation for dining
excellence has been confirmed and enhanced by
his visit. Certainly, the Sous Chefs of the HKCEC
made the most of this opportunity to work with
one of Europe's top culinary figures, absorbing
inspiration and new techniques from a true international
master.
| Menu |
Fried
Lobster Wrapped in Parma Ham with Grilled
Mushrooms
Basil Dressing and Bruschetta with Tomato
Salsa |
| Sauteed
Red Porcini with Deepfried Garlic and Creamy
Italian Parsley |
| Pasta
with Porcini Cream Sauce and Sautˆmed Honey
Figs with Rosemary |
| Scallops in Pumpkin Truffle
Sauce |
| Stripes
of Tenderloin on Creamy Spinach Fried Quail
Eggs and Black Truffles |
| White Chocolate Mousse with
Candied Lemons and Caramelised Truffle |
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