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時令菜單Seasonal Menu
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| 吃得巧，才是講究之道。每個地方都有獨特的氣候、土壤和水質，要吃就吃當地的最好。從東到西、南至北，張公館為您搜羅各地方的時令食材，捕捉當地當造的鮮味，以傳統的烹調技巧，令每道菜式有一看到便想吃的魅力，讓您尋回吃的極致。 Eating well is the art of true refinement. Every region has its unique climate, soil, and water quality—so eat what each place does best. From east to west and south to north, Cheung Kung Koon sources seasonal ingredients from various regions, capturing the freshest local flavours. With traditional culinary techniques, each dish is crafted to be irresistibly appetising at first glance, helping you rediscover the ultimate pleasure of dining. |
上湯牛油大蝦球煎脆米粉底
Pan-fried Crispy Noodle Nest with King Prawns in Butter Broth
川式麻辣雞軟骨
Sichuan-style Spicy Chicken Cartilage
花椒陳皮雞絲羹
Shredded Chicken Soup with Sichuan Pepper and Dried Tangerine Peel
椒鹽九肚魚
Salt and Pepper Bombay Duck
36頭日本吉品鮑魚 伴 鵝掌時蔬
36-head Japanese Abalone with Goose Feet and Vegetables
+852 8118 1177 
