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Ocean Park Celebrates Autumn with Gourmet Month


Creative delicacies made with fine seasonal Japanese ingredients bring nourishment and warmth in cool autumn moods

Ocean Park will turn into a gourmet paradise during its Gourmet Month of 1 November to 2 December 2018 and indulge guests in a wide array of Japanese-themed specialty dishes to celebrate the taste of autumn. Headlined by Michelin-starred Chef KK Chan Kwok-keung, the Park’s Gourmet Month features a brand new tasting menu created by the maestro chef with meticulously selected seasonal ingredients from Japan along with other rare, nourishing ingredients presented in unique cooking styles. This autumn, look no further than Ocean Park for warmth and nourishing goodness.
The brand new “Chef KK Chan Tasting Dinner Menu”, offered at Neptune’s Restaurant, creatively blends the cooking concepts and techniques of Cantonese, Beijing, Sichuan and Huaiyang cuisines in six exquisite dishes, taking the flavours of seasonal Japanese ingredients to new levels.
Starting with the first dish, the chilling and fresh flavours of Ocean’s Dream (Marinated Abalone in Hua Diao and Sake) awaken guests’ taste buds with abalone marinated in Hua Diao, sake, plum wine and whiskey. The Chinese seasoning method adds layered flavours to the seafood’s umami and shows off Chef Chan’s adept culinary skills. Served with sea grape, caviar, Japanese cockscomb and kombu commonly used in fine Japanese cuisine, every bite carries an oceanic aroma that pairs perfectly with the abalone.
Next up is the Double-boiled Consommé with Sea Cucumber and Maca, a perfect dish to keep guests warm and hydrated in the dry autumn. The slow-cooked broth is a masterpiece by Chef Chan as he uses Canadian sea cucumber, maca, cordyceps flower, longan pulp and other nourishing ingredients to complement the tender meat of the Kumamoto pork – all integrated into rich savory flavours after being stewed for eight hours in chicken broth.
Boasting its taste is the Steamed Egg with Kurobuta Pork Patty and Matsutake, which sees the Kurobuta pork and matsutake mushroom combined in perfect a patty and steamed with Hiroshima eggs from Japan known for their unrivalled rich taste. The dish sports attractive colours while the juicy savoury pork patty and soft steamed egg give complementary flavours and textures. Topped with a special sauce made from a drizzle of Sichuan pepper oil and scallions, this slightly spicy dish will surprise all foodies.
The main dish, Slow Cooked Wagyu Beef Short Rib in Aged Vinegar Sauce served with Assorted Mushrooms in Bean Curd Bun, features a special selection of Japanese wagyu, Italian balsamic vinegar and Zhenjiang vinegar. Slow-cooked to retain the juiciness and tenderness of the beef, Chef Chan uses a flame gun to sear the beef’s surface so that the beef and its rich tastes will melt in the diner’s mouth in less than no time. Accompanied by assorted Japanese mushrooms in a bean curd pocket and Miyazaki sweet potato, the umami and sweet taste brings a balance to the dish and enriches its flavours.
This is followed by the Stir-fried Glutinous Rice and Preserved Sausage with Braised Kurobuta Pork Belly that features non-greasy momobuta pork in thick soy sauce stew, which leaves a pleasant aftertaste. Served in a cute little steamer with fried glutinous rice, the dish is a warm and filling choice for autumn.
Lastly, the delicate Double-boiled Nansui Pear with Honey Locust Fruit dessert concludes the meal with crunchy, sweet and juicy Nansui pear delivered to Hong Kong straight from Japan. The pear is playfully cut into spherical shapes to mimic traditional glutinous rich balls, and is stewed with honey locust fruit to present a delicious and attractive dish.
In addition to the “Chef KK Chan Tasting Dinner Menu”, Neptune’s Restaurant will launch three à la carte dishes also designed by Chef Chan with seasonal ingredients from Japan. These include Deep-fried Chicken Wing Stuffed with Mixed Vegetables and Kurobuta Pork, which sees soft and moist glutinous rice mixed with minced momobuta, bamboo shoots, wood ear, shiitake mushroom and dried shallots, and stuffed inside a chicken wing that is deep-fried till crispy. Next is the well-known dish Simmered Minced Shrimp and Japanese Bean Curd with Black Truffle which blends fresh shrimp paste with Japanese bean curd, and is deep-fried, cooked with soup and topped with black truffle for  complex aromas. Meanwhile, Braised Oysters with Bamboo Shoots and Sake in Clay Pot adds flavour to autumn with fresh oysters and bamboo shoots stir-fried in Japanese sake.
Other restaurants at the Park will also be presenting culinary delights in Japanese style. Guests can enjoy stunning ocean views with an exquisite afternoon tea set that comprises sandwiches and delicate desserts at The Bayview Restaurant. Tuxedos Restaurant will launch two Japanese main dishes, including Pan-seared Kagoshima Wagyu Diced Beef Short Rib Served with Pumpkin Croquettes and Wasabi Mayo, and Roasted Chicken Roulade with Cauliflower Puree and Pickled Red Onion. Guests can also feast on the Tonkatsu Kurobuta Pork Cutlet with Cabbage Salad at The Terrace Café. Lakeside Chill meanwhile will offer various Japanese snacks such as Steamed Bun with Miyazaki Chicken in Sichuan Sauce, Grilled Kagoshima Wagyu Short Rib with Charcoal Burger, and BBQ Kurobuta Pulled Pork Charcoal Burger.
Ocean Park Gourmet Month is fully supported by the Japan Agricultural Cooperatives (JA) Group, who provided professional food suggestions to assist the Park in creating dishes with great Japanese seasonal ingredients. The JA Group is part of the National Federation of Agricultural Cooperative Associations, and its aim is to protect and enhance agricultural management and the livelihood of farmers in Japan in the spirit of mutual assistance.
To support the event “Japan Autumn Festival in Hong Kong”, Ocean Park will be holding various Japanese cultural activities on 23 and 24 November. These include Taiko drum performances, drawing on Ema wishing plaques, miniature sushi-making workshops and more. The Park will also invite the Aomori Governor to be the officiating guest and share seasonal products of the Aomori prefecture with guests.