Without flying to the Southern Hemisphere, you can enjoy Australian cuisine at Crowne Plaza Kowloon East Hong Kong!
Chef Shang carefully matches a variety of fresh ingredients to create an Australian-style feast for you. At 7:30 p.m. every night, the chef rings the bell and brings out the meaty herbs roasted Australian whole lamb with pilaf, marinated in cardamom powder, sand ginger powder and cumin powder for 12 hours, and then baked on slow heat for 4 hours, accompanied by lamb, cashew nuts, raisins, miscellaneous beans and Indian rice stir-fried into granular pilaf.
Grilled original sea bass with vanilla lemons weighing about 3 kg and rich in fish oil, Grilled Australian beef fillet with chanterelle mushrooms with a lot of oil and tender taste, and sweet and refreshing Australian crawfish with caviar and mustard sauce.
Lightly fried Australian ribbons fried in butter to golden brown with red cabbage head Mousse, kangaroo meat wrapped in vanilla and Parmesan ham, and the richly exported Ham Roll Kangaroo Fillet is prepared.
Australian flour-free chocolate cake baked with egg yolk, egg white and 72 degrees of extra concentrated chocolate, sandwich and noodle layer are also added to the 72 degree extra strong chocolate, fragrant and soft, suitable for gluten-free diet or gluten intolerant people to enjoy; the choice of chocolate sauce, lemon jam and grass sauce to make three flavors of Australian Linmington cake, sprinkled with shredded coconut, soft and fluffy taste.