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18 May 2019
HKUAA CHOIR Recruitment Circular Summer Season 2019
 
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30 Apr 2019
Curriculum Vitae (CV) Review
by Student Member Group
 
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26 Apr 2019
Dinner Talk by Dr Derek Wong on Latest Updates on Stroke Prevention and Management
by Professional Alumni Group
 
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14 Apr 2019
HKUAA Choir Spring Concert: Mendelssohn
 
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13 Apr 2019
HKUAA Guided Tour to Organic Fisheries
by HKUAA Green and Culture Group
 
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29 Mar 2019
[FULL] Young Alumni Happy Hour Gathering
by Young Alumni Group
 
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22 Mar 2019
1st Wine Tasting of 2019 by HKUAA Fine Wine Club
 
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21 Mar 2019
[FULL] Dinner Talk by Professor Yu Wing Yin余永賢教授 - 香港科技發展的回顧與前瞻
by Professional Alumni Group
 
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Hong Kong University Alumni Association
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Chef's Recommendations 厨師推介

Menus for Lunar New Year Banquet (春茗團拜菜單)

Available from推廣期1/1/2012 ~ 2/28/2012

 

 

Menu A - $2,980

鳳尾蝦多士

Fried Prawn on Toast

杏仁白肺湯

Almond Cream and Pig Lung Soup

燒雲腿鴿片

Fried Sliced Pigeon with Chinese Ham

翡翠生魚卷

Sauteed Fish Rolls with Vegetables

竹報平安 (竹笙上素)

Braised Bamboo Shoots with Assorted Vegetables

鴻運脆皮雞

Deep-fried Crispy Chicken

蟹肉扒西蘭花

Braised Broccoli with  Crab Meat

菠蘿咕嚕肉

Sweet and Sour Pork

甫魚干燒伊麵

Braised E-Fu Noodle

鮮蝦荷葉飯

Yeung Chow Fried Rice Wrapped in Lotus Leaf

陳皮蓮子紅豆沙湯丸

Sweetened Red Bean Soup with Lotus Seed and Dumplings

 

Menu B - $3,880

腿茸鷓鴣羹

Chinese Ham with Minced Partridge in Soup

發財蓮藕炆豬手

Braised Pig's Knuckles with Lotus Root and Black Moss

珊瑚桂花炒素翅

Scrambled Eggs with Vegetarian Fin

清蒸海青斑

Steamed Garoupa

鴻運脆皮雞

Deep-fried Crispy Chicken

薑蔥美國桶蠔煲

Braised Large Oysters with Ginger and Onion in a Clay Pot

北菰扒豆苗

Braised Pea Shoots with Mushrooms

菠蘿咕嚕肉

Sweet and Sour Pork

生炒臘味糯米飯

Fried Sticky-rice with Dried Meat

香滑芝麻糊湯丸

Ground Sesame Sweet Soup with Dumplings

 

Menu C - $4,880

赤小豆粉葛鯪魚粉腸煲豬踭

Small Red Bean with Pork and Fish and Kudzu in Soup

桂花炒魚肚

Scrambled Eggs with Fish Maw

蠔皇鮑片扣鵝掌

Braised Premium Whole Abalone in Oyster Sauce with Goose Web

清蒸海青斑

Steamed Garoupa

燕來賀新春 (生炒鵪鶉絲)

Fried Shredded Quail with Bamboo-Shoot and Mushrooms

鴻運脆皮雞

Deep-fried Crispy Chicken

蟹肉扒豆苗

Braised Pea Shoots with Crab Meat

菠蘿咕嚕肉

Sweet and Sour Pork

鮮蝦荷葉飯

Fried Rice Wrapped in Lotus Leaf


蛋白杏仁露湯丸

Ground Almond Cream & Egg White with Dumplings

 

 

 

 

* For reservation, please call our Manager Mr. Lau Chi-on at 2522-7968   

 訂坐及查詢,請致電餐廳經理劉志安先生:2522-7968 

 

 

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