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szdaily -> Hotels -> 
Winter and autumn delicacies at Langham Place
    2015-11-13  08:53    Shenzhen Daily

    AUTUMN and winter are the best times of year for gourmands. To celebrate the bountiful seasons, the Langham Place, Guangzhou is unveiling a delicious selection of food and drink, including the “diamonds of the table” black truffles, a retro Hong Kong-style dinner buffet, fresh seasonal strawberry afternoon tea and a whole menu of mojitos.

    The arrival of November heralds the long-awaited truffle feast, which annually tantalizes the taste buds of food connoisseurs. This year, the famous Ming Court restaurant has applied Cantonese culinary methods to cook wild truffles from Yunnan into five creative, aromatic dishes.

    Stewed for six hours, the double-boiled sea whelk with fresh black truffle and silky fowl combines local silkies with American sea whelks and black truffles for a fragrant broth.

    Pan-fried codfish with fresh truffle sauce is tender and delicious, the golden-brown fish drizzled with a mashed black truffle sauce.

    For the perfect combination of flavors, the pan-fried Wagyu beef with fresh black truffle sauce flaunts a rich taste. The truffle dishes start from 68 yuan plus a 15-percent service charge. The promotion lasts until Dec. 31.

    In order to reproduce nostalgic Hong Kong flavors, the Open Kitchen will present an old-fashioned, Hong Kong-themed buffet dinner. A series of traditional dishes will provide patrons with a taste of old Hong Kong.

    In a designated stall, chefs will sauté crabs with dried spices and garlic, the fresh crustaceans combining with the garlic, spices and black beans for a sweetly crisp taste. Boasting an alluring yellow appearance, the Chaozhou oyster omelets have a crusty pastry surface and the juicy oysters add creaminess to the dish.

    The idea that eating one squab is better than eating nine chickens dates back centuries: one bite of the tender Sha Tin fried squab and you’ll know why it’s an eternal Hong Kong favorite. On top of these delicacies, devour an unlimited amount of beloved Hong Kong desserts, including the irresistibly tempting pineapple buns and mango pancakes.

    Autumn and winter are the seasons for strawberries. The head chef of Langham Place, Guangzhou has selected the juiciest, freshest strawberries to create 12 different desserts, including strawberry puffs, mousses, mille-feuilles and scones, to match a selection of imported fine teas and coffees. Strawberry afternoon tea for two persons at Portal, in the hotel’s lobby, is priced at 218 yuan plus 15 percent service charge.

    Said to be a drink for pirates, the mojito emerged during the Cuban Revolution and has become a universally popular cocktail in recent years. The bartenders at Portal have invented their own non-alcoholic and alcoholic mojitos, including such flavors as mango, strawberry and blueberry. (SD News)

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