PALM COURT AT THE LANGHAM, HONG KONG, PRESENTS ‘GOURMET MALAYSIAN & SINGAPOREAN HAWKER DELIGHTS’

The Langham, Hong Kong, introduces the ‘Gourmet Malaysian & Singaporean Hawker Delights’ menu at Palm Court, boasting a repertoire of dishes quintessential to Malaysian and Singaporean cuisine.

 

According to Marcel Holman, managing director of The Langham, Hong Kong, “Both Malaysia and Singapore, are very popular travel destinations among Hong Kongers for their rich food culture. Led by our new Malaysian executive sous chef, Ng Tzer Tzun, we invite our guests to experience an array of delicious Malaysian and Singaporean comfort foods, made with authentic ingredients from traditional recipes from these two countries.

 

Highlights with a premium twist

Local classics such as nasi lemak and laksa are elevated with premium ingredients.

 

Chef Ng will be presenting wagyu beef rendang in his signature nasi lemak creation. The wagyu beef cheek is braised in lemongrass and galangal, and infused with aromatic spices. Complementing the wagyu beef rendang are steamed coconut rice, traditional sambal chilli sauce, hardboiled egg, peanuts, fried anchovies, and fresh cucumber slices.

 

The lobster laksa features Boston lobster and the dish includes rice vermicelli, prawns, tofu puffs, bean sprouts, fish cake, and hardboiled egg, all served in a spicy coconut milk-based broth.

 

Starters

Chef Ng will be introducing dishes like char-grilled chicken satay, paired with spicy peanut sauce.

 

Another favourite in the best of hawker dishes is the Singapore fried “carrot” cake, made from steamed grated radish (known as “white carrot”) and rice flour which are then stir fried with bean sprouts, eggs, dried shrimps, preserved radish, chives and seasoned with a sweet sauce.

 

The seasonal fruit rojak is also a refreshing starter. This salad dish is made of cucumber, sweet turnip, pineapple, fried beancurd, green mango, tossed with specially concocted chilli paste, prawn paste, and sprinkled with fragrant ground roasted peanuts.

 

Hainanese chicken rice and classic noodles

Another highlight is Chef Ng’s Hainanese chicken rice. The tender and juicy, poached and deboned chicken is complemented by the fragrant rice steamed in chicken broth includes the must-have condiments of dark soy sauce, homemade garlic chilli and ginger purée.

 

The lunch menu also features not-to-be-missed classic noodle creations such as the bak chor mee (BCM) and Hokkien seafood noodles.

 

Springy flat egg noodles with savoury and tangy seasonings, the dry BCM noodles is topped with braised mushrooms and soft minced pork, and comes with fish ball soup on the side.

 

A rich stock made from fresh prawns is the key to making the Hokkien seafood noodles. The flavourful broth is then used to wok-fry the yellow noodles and rice vermicelli with a mix of fresh squid, prawn, pork belly, egg, bean sprouts, chives, and served with sambal chilli sauce.

 

Desserts and beverage

The Malaysia and Singapore desserts featured include the durian cream puffs, a pastry with Musang King durian cream filling, Kueh bakar, a custard-like traditional Malay snack with pandan, and Sago Gula Melaka, a creamy sago pudding served with thickened palm sugar.

 

The iced cendol drink with palm sugar and coconut cream is another must-try.

 

‘Gourmet Malaysian & Singaporean Hawker Delights’:

Time: 11:00 am until 3:00 pm daily
An a la carte menu is available and also a three-course option.
HK$268* for a three-course set lunch

For reservations or enquiries, please call 2132 7898 or email tlhkg.fbservicecentre@langhamhotels.com.

*All prices are subject to a 10% service charge.