Harlan just turned 3 and celebrated its 3rd year young anniversary for a month with a menu focusing on the theme of ‘three’. The contemporary European dining had incorporated the top-notched ingredients sourced from Europe and executed by Harlan’s promising Executive Chef Kwan Wai Chung, who has just finished his Michelin-Star culinary exchange in France with the menu pays tribute to European flavors and presentation, and every course is beautifully crafted to be related to the number ‘three’.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPPugjGqVrdcPXlkKMqzhEhOgMgprac19Lz1XTbkECF5WvJDDJ-SPNbbH2TUuja89ihsP_uQenkSlUCG3q3G-uW-aqk1ON-D-Drk_7NOyrT4FEx7aq9NUpuzRxM-S6xjjFlSirWHNj8E9/s1600/harlan's+beef+3+way.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPPugjGqVrdcPXlkKMqzhEhOgMgprac19Lz1XTbkECF5WvJDDJ-SPNbbH2TUuja89ihsP_uQenkSlUCG3q3G-uW-aqk1ON-D-Drk_7NOyrT4FEx7aq9NUpuzRxM-S6xjjFlSirWHNj8E9/s1600/harlan's+beef+3+way.jpg)
Highlights of the anniversary feast is the <Marseille Bouillabaisse>, a classic fish course famous in Marseille France which is eye catching and flavorsome with seasonal fish paired with a crispy and colorful rouille. The main showcases a <Beef ‘3’ Way> which splendidly features a croquette made of Japanese wagyu, a tender grilled prime US rib eye, and a slow cooked Australian beef cheek. Finish the course with a sublime <Chocolate Pearl> that was transformed into three different textures with the creamy Valrhona chocolate sauce.
Harlan’s 3rd Anniversary Special Menu
Amuse-Bouche (3 Kinds)
Lobster Towers in 3 Layer (Jelly, Salad and Mousse)
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Rougie Foie Gras ‘3’ Way (Pan Fried, Terrine and Consommé)
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Marseille Bouillabaisse, Saffron Potatoes and Rouille
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Beef ‘3’ Way (Japanese Wagyu Crouquette , U.S. Grilled Rib Eye, and Australian Slow-cooked Beef Cheek)
or
3 Parts of Iberico Pork (Confit Cheek, Grilled Shoulder & Slow Cook Belly)
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Chocolate Pearl
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Lavazza Coffee or Tea
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