Author: Finance,hot news I said
12 hotel chefs joined forces to create six dishes to present a unique feast
December 4, 2023, Hong Kong, China-The repeated award-winning travel plan of Marriott International Group has announced the launch of the "Wanwei Adventure" catering event in Hong Kong, gathered twelve chefs in Hong Kong restaurants to present six unique dishes.Each dish was created by two chefs, fully showing the chef's ingenuity and unique cooking style.From now until February 29, 2024, diners can go to the hotel and restaurant where the chef belongs to taste their new dishes, and feel the adventure taste full of surprises.
Mr. Hans Loontiens, Vice President of Marriott International Group Hong Kong, Macau, Taiwan and Hainan regional vice presidentsSaid: "The Marriott Brigade has been committed to creating an innovative and unforgettable catering experience and activities for guests. We are glad to launch this gourmet trip for the first time in Hong Kong to introduce unique cooking ideas and unique dining experience for the city.At the same time, we show our insistence on the diversified and high -quality catering experience. In addition, the innovative cooperation between hotel chefs is continuously presenting a pleasant, satisfying and pleasant appreciation experience for guests. "
Each dish in this activity menu is carefully presented by the two chefs of the two hotels, strictly selected high -quality, sustainable ingredients, and combined the two chefs' unique cooking style and their respective cultural elements to show guests diversifiedThe taste experience.AppetiteBama Ken Cheese milk frozenAnd French styleQuail goose liver mousseStart a delicate and appropriate food journey.French scallopsWith the fresh and sweet apple and grapefruit jelly, traditional Italian noodlesMushroom and truffle Italian dumplings Zuo Qing soupIt will bring unexpected taste buds.Sustainable dogsWith Spanish FIDEU à short surface, garlic sauce and Iberbille sausage, creativity combines Spanish flavor in seafood dishes.main courseAustralia Westholme M8-9 and Niu Niu Liu LiuMatching Italian vanilla shows classic charm.The Hong Kong -style flavor "mandarin duck"Re -interpret the Italian classic dessert Tiramisu, to draw a successful ending for this gourmet journey.
From now until February 29, 2024, diners can taste the limited dishes created at the restaurant where the chefs belong to the chefs.
12 chefs participating in the event:
• Daniel Guevara Quinero
• Zheng Xiaofeng, deputy chief chef of Ruji Hotel, Hong Kong, Hugo Cheng
• Hong Kong W Hotel Administrative Dessert Kitchen Yan Jianbang Pong Ngan
• Hong Kong JW Marriott Hotel Administrative Chef Huang Zhiyu Tony Wong
• Hong Kong Skyrim Marriott Hotel Administrative Chef Zheng Jiaqing Marco Cheung
• Hong Kong Ocean Park Marriott Hotel dessert chef Andy Lo
• Martín Carlasco Carrillo
• David Parkin, the administrative chef of Dongyong, Dongyong, Hong Kong, David Parkin
• Hong Kong Digimon Hong Kong Emmy Hotel Chef Xu Jiali Jacky Chui
• Owen Panzica, the executive chef of Hong Kong Wanli Sea View Hotel
• Hong Kong Wanyi Hotel Chef Chen Jingxian Kenny Chan
• Hong Kong Shatian Wanyi Hotel Deputy Chef Zheng Jintang Sunny Cheng
There are 13 restaurants and bars in 13 hotels under the Marriott Travel House in Hong Kong. With an excellent catering experience, it has become a place of dining and gathering places loved by travelers and local guests.Guests have a promise of exquisite dishes.In addition, even if members do not stay in the hotel, they can earn or redeem points in hotel restaurants and bars through the points and reward plans of Marriott travel to enjoy their points and reward programs.
Appendix: Description of dishes
Bama Ken Cheese milk frozen
Duck meat, onion jam, French butter bread
HKD $ 138 + 10%
Quail goose liver mousse
Quails, foie gras, cured Baiti dried, sweet corn, happy fruit
HKD $ 188 + 10%
Zheng Jiaqing MARCO Cheung, Chief Executive Chef of Hong Kong Skyrim Hotel, and David Parkin, the administrative chef of Fuguebin Hotel, Hong Kong
Start this food journey with Bama Ken's cheese milk. The dishes perfectly merge the smooth cream and the salty flavor.The duck meat sauce is added with sea salt and duck oil, the taste is tender and smooth, and it is enjoyed with the sweet and sour onion sauce. The overall level is richer.
This dish was inspired by chefs inspired by local roasted raisins when traveling in Provence.Mousse is equipped with corn to add the taste level, the taste is fresh and greasy, and the quail imported from France is added, so that the taste of the dishes can be sublimated.
Apple and grapefruit jelly, oscietra caviar
HKD $ 190 + 10%
Created by Jacky Chui, a chef of Hong Kong Digital Hong Kong Emmy Hotel, and Zheng Jintang, Deputy Chef, Deputy Chef of Hong Kong Shatian Wanyi Hotel,
Oscietra caviar and continuous scallops imported from France with Lili Circus, with apples and grapefruit jelly, further enhance the overall taste and level of the dishes.
Mushroom and truffle Italian dumplings Zuo Qing soup
Non -cage raising eggs, planting mushrooms, buffalo cheese, winter truffle
HKD $ 228 + 10%
Created by Owen Panzica, the executive chef of Hong Kong Wanli Sea View Hot
This dish comes from the Italian administrative chef Owen Panzica and Hong Kong chef Chen Jingxian Kenny Chan together, cleverly explained the traditional mushroom Italian dumplings with a new way.The dishes are selected from the local mushrooms, with clear soup, and replaced common sauce with winter truffle and buffalo cheese, which brings a new flavor to this Italian classic dish.
"FIDEUà" noodles, garlic sauce, Iberian spicy sausage
HKD $ 508 + 10%
Daniel Guevara Quinero, the Chief Chef of the Ritz -Calton Hotel in Hong Kong and Martín Carrillo, Assistant Chief Executive Chef Carrillo, a assistant executive chef in Hong Kong
The two executive chefs Daniel Guevara Quinero and Martín Carlasco Carrillo are from Spain. They choose sustainable canine fish, with short -noodles FIDEUà, and added garlic sauce and Ibilia spicy sausage to give this traditional Spanish dish more modernized.The flavor.
Australia Westholme M8-9 and Niu Niu Liu Liu
Fangdan potato, spinach, fried dried green onions and red wine juice
HKD $ 488 + 10%
Zheng Xiaofeng, deputy chief chef of Ruji Hotel in Hong Kong, Hugo Cheng and Hong Kong JW Marriott Hotel Chief Chef Huang Zhiyi Tony Wong creation
The M8-9 and Niu Niu Liuyuan are in Australian organic farms. They use French red wine, Italian vinegar and vanilla to stew together, which perfectly balances the richness of the beef.With fried Fangdan potato and local organic spinach, it adds a fresh flavor to the entire dish.
Caramel, milk tea milk foam, cold coffee ice cream
HKD $ 128 + 10%
Hong Kong W Hotel Administrative Dessert Yan Jianbang PONG Ngan and Hong Kong Marine Park Marriott Hotel Dessert Chef Andy Lo Creation
This dessert aims to pay tribute to the Hong Kong classic drink "鸳". It combines milk tea and coffee to improve Taramisu, and uses cheese mousse cake, milk tea milk and cold coffee ice cream as embellishment to make the taste more abundant.
About Marriott Traveling
The Marriott Brigade enjoys more than 30 extraordinary hotel brands, and provides members with high -quality services to members in the global popular tourist destination to meet the needs of diversified travel.Luxury brands such as the Lishacalon Hotel, Ruji Hotel, Resort Village, W Hotel, etc., who participated in the Marriott Journey's plan, presented a wonderful gift for members.Members stay in the hotel and resort of Marriott International Group (including "All Inclusive" resort hotels and select short -term rental houses) or use the Marriott Brigade's joint credit card for daily consumption to easily earn points.Members can use points to redeem free accommodation, Marriott Tourism Momentstm experience, or Marriott Journey to enjoy boutique products.Join the Marriott Brigade for free, or learn more about information,Please log in to Marriottbonvoy.comEssence