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Lee Gardens
Lee Gardens Area Present: Simple Home Cooking Recipe

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Cooking Recipe
You may find all these ingredients at Fusion located at Leighton Centre B01, L04 , Please Click Here .
Baked Risotto Cheese Ball
Grilled Salmon Steak Tomato Basil Risotto 2 bowls
Tomato basil pasta sauce 2 tbsp
Parmesan cheese powder 20 g
Shredded mozzarella 100 g
Breadcrumbs 50 g
Salt 1 tsp
Black pepper ½ tsp
Dried herbs 1 tbsp
Whisked egg 2 tbsp

1. Place risotto into a bowl, add tomato basil pasta sauce, parmesan cheese powder, dried herbs, salt and black pepper. Mix well. 2. Place 2 tbsp of risotto on hand, place mozzarella, cover with another table spoon of risotto and shape into a rice ball.
3. Dip rice ball into the egg wash then coat with breadcrumbs. Bake at 220 °C for 15 minutes until golden brown. Ready to serve.

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Cooking Recipe
You may find all these ingredients at Jasons Food & Living located at Hysan Place B2 , Please Click Here .
Korean Style Seafood One Pot Rice
Spicy seafood tofu stew 200 ml
Frozen tiger prawn 4 pcs
Frozen mussel 4 pcs
Cherry tomato 8 pcs
Kimchi 100 g
Parmesan cheese 3 tbsp
White rice 1 bowl

1. Defrost tiger prawn and mussel, rinse and pat dry. Halve cherry tomato. Cut kimchi into small pieces.
2. Pan fry kimchi and cherry tomato over medium heat with some oil. Add rice and toss well.
3. Pour in spicy seafood tofu stew and bring to boil.
4. Add tiger prawn and mussel. Cover with lid and cook for 5 minutes until cooked through.
5. Sprinkle some parmesan cheese on top, mix well and ready to serve.

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Cooking Recipe
You may find all these ingredients at Fusion located at Leighton Centre B01, L04 , Please Click Here .
Vietnamese Prawn Curry Spaghetti Vietnamese curry sauce 100 g
Frozen tiger prawn 8 pcs
Lemon grass 2 pcs
Onion ½ pc
Garlic 4 cloves
Red pepper 1/2 pc
Spaghetti 100 g
Thai basil 10 pcs
Crushed peanuts to taste

1. Defrost tiger prawn, rinse and pat dry.
2. Mince garlic and onion. Cut lemongrass into few sections. Dice red pepper into small pieces.
3. Bring a pot of water to boil, add salt and spaghetti and cook for 8 minutes.
4. Add some oil to the pan, sauté garlic, onion, lemon grass and red pepper over medium heat.
5. Add tiger prawn and sear until golden brown. Pour in curry sauce and stir well.
6. Add spaghetti, toss to coat and off the heat.
7. Add Thai basil, mix and bring out the aroma. Sprinkle some crushed peanuts and ready to serve!

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Cooking Recipe
You may find all these ingredients at Fusion located at Leighton Centre B01, L04 , Please Click Here .
Stir-fry Vermicelli with Minced Pork
Minced pork 200 g
Vermicelli 100 g
Minced garlic 2 tbsp
Shallot 1 pc
Chili bean sauce 2 tbsp
Oyster sauce 1 tbsp
Shaoxing wine 1 tsp
Sugar 1 tsp
Dark soy sauce 1 tsp
Water 150 ml
Chopped spring onion to taste

1. Soak vermicelli in water until soft, drain and cut in half. Set aside.
2. Heat the pan with some oil over medium heat. Sauté garlic and chopped shallot, add minced pork and toss well.
3. Stir in chili bean sauce, oyster sauce, Shaoxing wine, dark soy sauce and sugar. Pour in water and bring to boil.
4. Add vermicelli and cook until the sauce is absorbed. Sprinkle some chopped spring onion and off the heat. Enjoy!

Tips:

1. Cut vermicelli in half for easier cooking and eating.
2. Break up the minced pork during cooking can avoid the mince from clumping.
Hot & Sour Soup with Tofu
Silken Tofu 1 pack
Fresh black fungus 2 pcs
Fresh shiitake mushroom 4 pcs
Carrot 1 pc
Enoki mushroom ½ pack
Coriander To taste
Corn starch sauce thickener To taste
Chicken stock 600 ml
Water 200 ml
Soy sauce 1 tbsp
Black vinegar 3 tbsp
Chili bean sauce 1 tbsp
Sesame oil 1 tsp

1. Cut black fungus, shiitake mushroom and carrot into shreds. Cut tofu into dices.
2. Heat the pot with some oil, sauté black fungus, shiitake mushroom, carrot and enoki mushroom over medium heat.
3. Pour in chicken stock and water, bring to boil over high heat. Add soy sauce, black vinegar, chili bean sauce and sesame oil. Stir well.
4. Add tofu and corn starch sauce thickener, cook until the soup is thickened. Off the heat.
5. Sprinkle some chopped coriander and ready to serve.

Tips:
Cut ingredients into bite-size pieces for better texture.

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Cooking Recipe
You may find all these ingredients at Jasons Food & Living located at Hysan Place B2 , Please Click Here .
Creamy Chicken & Corn Soup
Cream style sweet corn 380 g
Chicken breast 100 g
Water 500 ml
Chicken stock 100 ml
Egg 1 pc
Soy sauce 1 tsp
Sugar ½ tsp
White pepper 1 tsp
Corn starch 1 tbsp

1. Rinse the chicken breast and pat dry. Cut into small pieces then mince the meat. Marinade with soy sauce, sugar and white pepper for 15 minutes.
2. In a pot, combine cream style sweet corn, water and chicken stock. Bring to boil.
3. Add small amount of soup into the minced chicken, stir to break up. Pour the meat into the corn soup.
4. Mix in corn starch thickener, simmer until thickened then gradually stir in the whisked egg. Off the heat and enjoy!

Tips:
1. Mix soup with the minced chicken before cooking helps to prevent lumps, which also provides better texture.
2. To create a beautiful egg drop, add the egg and wait for a few secs, stir when the egg starts to form.
Stir-fried Scallop and Broccoli with XO Sauce
Broccoli 1 pc
Frozen scallop 10 pcs
Minced garlic 1 tbsp
XO sauce 1 tbsp
Shaoxing wine 1 tsp
Salt 1 tsp
Sugar 1 tsp

1. Rinse and soak broccoli into salted water for 15 minutes. Drain and cut off the florets.
2. Defrost scallop and pat dry. Set aside.
3. Bring a pot of water to boil, add salt and sugar and blanch the broccoli for 3 minutes. Drain and set aside.
4. Turn off the heat. Add scallop and soaked for 2 minutes.
5. In a pan over medium heat, add some oil and sear the scallop until golden brown in both sides. Transfer to plate.
6. With the same pan, sauté minced garlic and stir fry the broccoli for 2 minutes.
7. Return scallop into the pan and toss it gently. Pour in Shaoxing wine around the pan edge. Mix in XO sauce and toss until well coated. Ready to serve.

Tips:
1. Add sugar into boiling water helps to keep broccoli bright green.
2. Soak the scallop in hot water instead of cooking helps to avoid overcooking and stays soft.
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