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在线翻译:
szdaily -> Hotels -> 
Bar at Four Seasons Hotel introduces grill menu
    2015-11-27  08:53    Shenzhen Daily

    FOO Grill Bar is introducing a new grill bar menu. On the terrace of FOO, the oasis restaurant in the concrete jungle of the CBD, feel the autumn breeze, relax under the greenery, listen to the symphony of a gurgling waterfall and a sizzling charcoal grill, indulge yourself in Argentinean delicacies and delight in the South American enthusiasm of the season.

    Argentina is the home country of the new executive chef of Four Seasons Hotel Shenzhen, Alejandro Clausen. As a nation of immigrants, more than 85 percent of residents are the descendants of Italians and Spaniards; hence its cuisine is a fusion of old and new world foods. When talking about the gourmet food from his homeland, Clausen proudly said: “Our cuisine is quite simple — no matter who you are, we always treat you with great Asado.”

    Different from the grilled dishes at other restaurants, Argentinean style tends to have less roasting and marinating but more focus on the original tastes of the ingredients.

    There are six main courses on the new FOO grill bar menu. Meat lovers are sure to be satisfied. Seafood grilled plateau contains a variety of grilled seafood. In addition to the treasures from under the sea, there are dishes from different continents to bring the grilled indulgence to another level.

    Spring chicken “Diavola” style is an authentic Italian Tuscany dish made with a olive oil, lemon juice, garlic and pepper marinade that makes the grilled chicken spicy and crispy.

    Using premium pork ribs brushed with Foo’s signature BBQ sauce, FOO BBQ pork ribs proudly represents the true signature taste of the FOO restaurant. Grilled Wagyu beef and lobster in the Mare e Terra is a deluxe delicacy.

    The signature dish, Argentinean “Asado,” is grilled by Clausen according to classic and authentic grilling techniques. The chef carefully chooses marbled beef ribs to lock in tenderness and moisture and then marinates it with Argentina’s famous chimichurri sauce, which is then followed by a sprinkling of coarse salt and a squeeze of lemon juice; after being grilled on apple wood charcoals for several hours, the scent of the Asado ribs is the optimal combination of spices and burnt woodchips.

    (SD News)

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