Sep 09, 2010|
Amazing meals don’t need to come with a hefty price tag. The new menu—well, the old menu to be exact, features many of the long-lost authentic Guangdong dishes once popular in Hong Kong 50 years ago. The Maxim’s chefs had to go to Guangzhou to learn how to make these dishes. Local chefs had long ago phased these dishes out because many of the ingredients are difficult to source these days, and it doesn’t help that the cooking methods are extremely complicated and time–consuming. Case in point: the partridge and egg white purée ($28/person). The dish looks like a bowl of plain white congee but it’s hardly that—this “congee” does not use rice at all, instead it is made from minced partridge meat and egg whites cooked in partridge broth (extremely high in protein). Also extremely tasty and a long-lost dish was the deep-fried and sautéed pomfret slices with chives ($168)—turns out chefs used to cook fish in two different ways, stir-frying the meat and deep-frying the bones. These 30-odd dishes are now available in all Maxim’s Cantonese cuisine outlets, with 15 percent off for HSBC credit cardholders until Sept 30.