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Exquisite 4-course Saturday brunch
2015-05-09 3644 views
For those of you who don’t speak Cantonese, “Lai Bun Fu” means “Government House”, as this restaurant is helmed by Chef Chung Kin Leung, the former Head Chef of the Hong Kong Government House. During Chef Chung’s tenure, he has served traditional Chinese cuisine to numerous dignitaries, international business leaders and heads of states, including PRC President Xin Jinping, PRC Premier Li Keqiang, USA former President George Bush and UK former Prime Minster Margaret Thatcher.Seating 52 guests, t
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For those of you who don’t speak Cantonese, “Lai Bun Fu” means “Government House”, as this restaurant is helmed by Chef Chung Kin Leung, the former Head Chef of the Hong Kong Government House. During Chef Chung’s tenure, he has served traditional Chinese cuisine to numerous dignitaries, international business leaders and heads of states, including PRC President Xin Jinping, PRC Premier Li Keqiang, USA former President George Bush and UK former Prime Minster Margaret Thatcher.

Seating 52 guests, the decor of the restaurant is reminiscent of old British colonial Hong Kong, with checkered marble floors, forest green pannelled walls and refined Chinese antiques making for a nostalgic, East meets West set up. The restuarant offers tasting menus and a la carte items at lunch and dinner, and from 18 April 2015 onwards, they will be serving a 4-course Saturday brunch at $368 per head, which includes 3 gourmet appetisers, a main course, rice or noodles and a dessert. This Saturday brunch is a fantastic deal, as the prices at this restaurant are usually not cheap – in fact, this restaurant got a bit of instant fame for their ultra extravagant Lai Bun Fu Tasting Menu which costs $5,580 per head!
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 You can add $30 to the brunch for unlimited juices and soft drinks, add $150 for free flowing Prosecco (Italian Bellavista NV Cuvee Brut) and add $250 for free flowing champagne (Delamotte or Jacques Picard Brut Champagne).
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 (1) For appetisers, the deep fried breaded crab claw is a must-order! This item is very expensive on the a la carte menu; it is magnificently deep fried until golden and is filled with chunks of fresh, bouncy crab meat inside. The sesame prawn cutlets on toast, an old school Hong Kong snack, is marvellously executed and extremely crispy and airy. The Peking style roasted chicken, served on a small steamed bun, is deliciously fatty and moreish.
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 The sauteed minced pigeon with lettuce cup, deep fried prawn mousse stuffed with Shunde milk chips and steamed dumpling with fungus and mushrooms are the other available options.
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 (2) We separately order a soup of the day, which is not part of the Saturday brunch. Chef Chung has prepared a white eel and black pepper soup that day, and it boasts deeply alluring flavours. The white eel is soft and tastes exquisite, and the black pepper helps draw out the soup’s delectable flavours.
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 (3) For mains, the deep fried crispy Angus beef brisket with curry sauce is not to be missed. The Angus beef brisket is smooth and utterly alluring, and served with a Hong Kong style yellow curry sauce, it is unbelievable.
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 Another signature dish of Chef Chung’s is the Sifu’s Crispy Chicken with 5 flavour condiments. The chicken has a wafer-thin deep fried skin and is startlingly tender, and the 5 flavour condiments – roselle sauce, blueberry sauce, fresh lemon juice, fermented red beancurd and green tea flavoured pepper salt – are amazing in each of their own ways. My favourite is the roselle sauce, which tastes like a fruit jam.
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 The stir-fried fish maw shallot (extra $90) is an extravagent and utterly delicious dish – the fish maw is thick, smooth andtender, and the tangy seasoning is beyond reproach.
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 For lighter options, I would recommend the fresh crabmeat stir fried with egg white and milk. This is a very delicate Cantonese dish, and the crabmeat blends in beautifully with the soft, pillowy egg white and milk mixture. So simple, yet so comforting.
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 (4) I am too full to eat any of the E-fu noodles with abalone sauce, and only manage to try the Hong Kong-style fried rice. The ingredients are finely diced and each grain of rice is expertly coated in a thin layer of egg – this is gorgeous.
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 (5) Our dessert is a simple sago in coconut milk. The sago is gelatinous and the dessert is nicely cold and refreshing.
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 The cuisine at Lai Bun Fu is simply exquisite. The service can be quite slow at times, but these delicate dishes are worth waiting for. If you find the tasting menus too pricey, do come for the Saturday brunch as it offers fantastic value for such excellently executed and upscale cuisine.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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