The Executive Chinese Chef of Nam Fong, Chef Johnny Chan Chung-Chau, leads the
team in presenting refined, exquisite, and authentic Cantonese cuisine infused
with contemporary flair. The chef team is committed to bringing a chic
modernity to Nam Fong by transforming fresh local and premium ingredients into
outstanding Cantonese delicacies that impress diners and the hotel’s creative-
minded guests.
-Product introduction-
Tempt your taste buds with Nam Fong Dinner Tasting Menu. Indulge in an array
of refined signature specialities, including Crispy Lotus Root Cake with Crab
Meat, Shredded Duck Thick Soup with Fish Maw and Aged Tangerine Peel, Wok-
fried Grouper with Shrimp Roe and Assorted Mushroom, Braised Premium Japanese
Sea Cucumber with Mushroom and Black Truffle, and more!
Starters
Marinated Chinese Yam with Osmanthus
Marinated Jellyfish an
Crispy Lotus Root Cake with Crab Meat
Soup
Main Courses
Wok-fried Grouper with Shrimp Roe and Assorted Mushroom
Braised Premium Japanese Sea Cucumber with Mushroom and Black Truffle
Poached Seasonal Vegetables in Almond Soup with Peach Raisin and Fungus
Olive Vegetables Fried Rice with Diced Chicken
Dessert
Add-ons
Braised South African Canned Abalone with Goose Web in Supreme Oyster Sauce (+HKD$188 per person)
Braised Giant Striped Prawn with Inaniwa Udon in Superior Soup (Minimum 2 persons) (+HKD$128 per person)
-Instructions for use-
-Terms and Conditions-
Latitude 22
SGD 0