雙囍中餐廳冬季全新企劃「煲煲」，由中餐總主廚何慶輝團隊全新發想將香港最喜歡吃的「煲」，熱騰騰、暖呼呼上桌
椒麻北菇雞球煲
用紹興酒暖鍋，加入新鮮香菇、雞球，伴隨熱鍋上聲音跳耀，翻轉食材與醬料結合，佐以椒麻帶勁是您驅寒暖身的好選擇
古老羊腩煲
選用帶皮羊肉，滷至透徹入味，以新鮮蔬食、蔥、蒜點綴，讓煲盅呈獻暖呼的細膩口感
柱侯牛腩煲
嚴選港式經典「柱侯」醬料，推鍋料理與牛腩結合，讓鹹香濃郁、醇厚味鮮的牛肉層感層層堆疊出來
快來雙囍中餐廳享受一道又一道季節限定，熱呼呼暖和和的煲煲美食
Pot Stews: A Heartwarming Winter Delight
Introducing “Pot Stews,” a brand-new winter menu by XI Garden! Curated by Executive Chef Kevin Ho and his team, this collection brings you Hong Kong’s beloved “pot stews,” served sizzling hot and bursting with flavor.
Chicken and Mushroom Clay pot with spices
Warm up your soul with this creation featuring Shaoxing wine, fresh mushrooms, and tender chicken. The sizzling pot enhances the fusion of flavors, topped with a punch of Sichuan pepper for the perfect winter pick-me-up.
Lamb Belly Clay Pot with Bean Curd Sheet
Using premium lamb with the skin-on, braised to perfection, and garnished with fresh vegetables, scallions, and garlic, this dish delivers a warm and delicate taste that melts in your mouth.
Beef Tendon and Brisket Clay Pot with Radish
This dish combines rich, savory Chu Hou sauce with tender beef brisket, a timeless Hong Kong classic. Every bite unveils layers of deep, umami flavors, creating a truly satisfying experience.
