Innovative dishes with surprises

Lunch Time came to eat full house very lively! Ordered steamed alpine baby cabbage, five spice grilled black hair pork with scallops, stir-fried chicken neck share! Steamed alpine baby cabbage🥬 with mini dried mussels and mushroom cream sauce, tender fried bacon🥓 This dish is based on steamed baby cabbage, bringing out the fresh and elegant vegetable flavor, with insect fungus flowers on the face, and with rich dried mussels and mushroom cream sauce, quite creamy! Five-spice grilled Iberian black hair pork Matsusaka meat (70% cooked) and Teppanyaki Japanese sashimi-grade scallops with black garlic gravy stewed local BB potatoes🥔 Matsusaka meat grilled to 70% cooked, tender meat, evenly distributed fat, rich meat flavor. The scallops are fried until golden brown on the surface and tender and tender on the inside. The side dish BB potatoes stewed softly. Also stir-fried hormone-free chicken neck and local fresh squid, fermented butter sauce green garlic sprouts cooked flat young egg noodles, this dish is a creative combination of Chinese and Western, using fermented fermented butter sauce as the soul seasoning of egg noodles, then added fresh squid and chicken neck, rich flavor. The hormone-free chicken neck is crispy and the squid freshness is prominent. The drink ordered Coconut Longjing Cold Brew Tea & Salted Lemon 7. Coconut Longjing Cold Brew Tea, Longjing tea is fragrant and sweet, with the natural sweetness of coconut, refreshing and refreshing. 📍He Lanzheng 2/F, LKF29, 29 Wenham Street, Central #Central #fusion #innovation #Hong Kong food #photo #specialty dishes #hkigfood #foodiehk