According to the Chinese medical classic “Yellow Emperor’s Inner Canon”, winter is the best time for tonification: in order to stay warm, the body metabolism becomes more active in absorbing nutrients, thus it is the opportune moment for nourishment. Inspired by this traditional concept, Loong Yat Heen of The Kowloon Hotel will be presenting the “Defrost with Ginseng Menu”; an array of tonic ginseng dishes will be showcased throughout the months of November and December. Just get yourself braced up for the wintertime!
Ginseng, probably the most well-known Chinese herb, is highly valued as a cure-all. From the perspective of Chinese medicine, ginseng can strengthen our immune system by repairing the five organs. While researchers from the western countries found that ginsenocides – the active ingredients in ginseng – are beneficial to nervous system, blood circulatory system, digestive system and more. Ginseng’s ability in coping with cold extremities also makes it an excellent tonic in winter.
Fresh ginseng possesses the same medicinal values as dried ginseng; what makes it different is the preservation method. With the use of fresh ginseng, our Michelin chef has designed a series of nurturing dishes. Keep yourself warm with Stewed Flank of Garoupa with Fresh Ginseng, Sautéed Prawns with Honey Beans, Wolfberry, Lily Bulbs and Fresh Ginseng, Sautéed Sliced Kurobuta with Fresh Ginseng and Bell Peppers and Steamed Chicken with Dried Lily Flower, Black Fungus and Fresh Ginseng. While the Braised Seasonal Vegetable with Wolfberry and Fresh Ginseng fills with essence of the herbs, you can taste the captivating aroma of ginseng at every bite.
Fresh Ginseng Specialties:
Source = The Kowloon Hotel