IN keeping with the traditions of authentic Cantonese cuisine, Lung Hin showcases the subtle, exquisite flavors of the sea mantis beginning March 1, 2020.
Often found in tropical and subtropical waters, the sea mantis’ flesh is more comparable to lobsters than to shrimp.
Executive Chinese Chef Ken Leung leads the Lung Hin culinary team in setting the stage for this exceptional ingredient for discerning gourmands visiting the award-winning restaurant.
Available until 31 May, guests may enjoy three culinary creations that uphold the flavour and quality of the sea mantis prawn.
These are the Wok-fried Sea Mantis with Salt and Pepper, Steamed Sea Mantis with Vermicelli and Minced Garlic, and Wok-fried Sea Mantis with Spicy Chili Sauce.
To learn more about Chef Ken Leung’s sea mantis dishes, as well as other ongoing promotions at Lung Hin, please email firstname.lastname@example.org.