Cinnamon apple and rose flan (left) and Seafood ceviche with dill and lemon dressing (right)
The fragrance of sweet flowers, fresh herbs and tea can all give mesmerizingly flavourful memories. Crowne Plaza Hong Kong Kowloon East's The Chef's Table uses flowers, herbs and tea in their dishes to bring its customers a buffet dinner filled with fantastic colours. Mark Mak, the Executive Chef will demonstrate how to prepare two summer delicacies below.
| Seafood ceviche with dill and lemon dressing | |
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Ingredients (serves four) |
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| Fresh scallops | 40g |
| Fresh salmon fillet | 40g |
| Fresh lemon juice | 50ml |
| Fresh orange juice | 25ml |
| Lemon zest (grind) | 5g |
| Red onion (thin slices) | 100g |
| Red bell pepper (shred) | 100g |
| Yellow bell pepper (shred) | 100g |
| Tomato (deseed and diced) | 50g |
| Chili pepper (deseed) | 5g |
| Fresh dill | 8g |
| Cumin Powder | 2g |
| Salt | To taste |
Instructions
- Wash and clean the scallops and fillet, and cut the scallops in halves. According to the number of scallops, cut the fillet into equal number of pieces, and lay them out on a dish;
- Boil water in a pan and add some salt, then pour the hot water on the scallops and fish fillet to soak for about a minute till it is just cooked;
- Discard the hot water in the dish, and lay out some ice on top of the scallops and salmon for about two minutes;
- Discard the ice and ice water, pat dry the scallops and salmon and place in a glass or ceramic bowl. Pour some lemon juice and orange juice into the bowl, cover with plastic wrap and put in the refrigerator about half an hour, and then pour away the excess juice in bowl;
- Mix lemon peel, red onion, red and yellow bell pepper, tomatoes, dill, cumin powder, red pepper and a pinch of salt and pour into a bowl. Cover with plastic wrap and refrigerate for about half an hour before serving;
- You can also add olive oil, salmon roe and other ingredients according to your own preference.
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Cinnamon apple and rose flan |
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Ingredients (serves four) |
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| Filo pastry | 3 pieces |
| Green apple | 3 pieces |
| Butter | 10g |
| Cinnamon powder | 5g |
| Sugar | 200g |
| Dried rose petals | To taste |
| Caramel | To taste |
| Pastry cream | To taste |
| Icing sugar | To taste |
Instructions
- Preheat the oven to 220 degrees.
- Place the first piece of filo pastry on a baking tray lined with parchment paper, sprinkle an appropriate amount of caramel and place the second pastry on top. Sprinkle with caramel again and place a third pastry on top. Bake for five to ten minutes until the surface is golden brown, then take it out to cool and set aside.
- Peel the green apples and remove the core, then cut each apple into eight equal parts.
- Use medium heat to melt some butter in a pan, and stir in the apple pieces slowly for about ten minutes until the apples become soft. Then pour white sugar into the pan and low heat for five minutes and set aside.
- Place apple, pastry cream and cinnamon powder on the baked pastry, and sprinkle some rose petals and icing sugar for decoration before serving.
The Chef's Table (Crowne Plaza Hong Kong Kowloon East)
Address: 1/F, Crowne Plaza Hong Kong Kowloon East, 3 Tong Tak Street, Tseung Kwan O
Transport: MTR Tseung Kwan O station Exit C
Enquiries:(852) 3983 0688
Website: www.crowneplaza.com/kowlooneast
