09/11/2026
🍁As autumn sets in, Executive Chinese Chef Kan Wong of Celestial Court curates a nourishing series of delicacies crafted from the finest seasonal treasures.
From November 1, warm your palate with the “Black Garlic, Morel, Fish Maw, and French Quail Soup”. Slow-simmered over gentle heat, the broth releases a rich, complex aroma that beautifully complements the precious ingredients. Highlighting ultimate Cantonese craftsmanship, “Traditional Braised Lamb Shank with Winter Bamboo Shoots” features tender, gelatinous lamb shank braised to perfection to keep the autumn chill at bay. The “Stir-fried Scallops with Cured Meat” pairs smoky cured delicacies with succulent scallops over high heat for an irresistible seasonal harmony.
We cordially invite gourmands to experience this soul-soothing culinary celebration at Celestial Court. 🔗Reserve your table: https://bit.ly/3NTaYJ8
🍁秋意漸濃，天寶閣中菜廳行政總廚黃皓勤師傅循時而動，嚴選時令珍饈烹調出暖胃佳餚。
由11月1日起，您可於天寶閣中菜廳品嚐滋補「黑蒜羊肚菌花膠燉法國鵪鶉湯」，以文火慢燉出醇香的黑蒜及羊肚菌香，配上珍貴湯料一同品嚐，滋潤補身；進補暖身的「古法雙冬扣羊膝」是一道考驗粵菜傳統扣功夫的名菜，黃師傅特選膠質豐富的羊膝，炆煮得軟腍入味，是秋冬不可錯過的驅寒美饌；後以鑊氣十足的「臘味帶子小炒皇」提鮮點綴，甘香臘味與鮮甜帶子快炒，交織出動人的時節風味。
誠邀各位饗客親臨品嚐溫潤滋養的秋冬時令名菜，🔗立即訂座: https://bit.ly/3NTaYJ8
