LI GONG Chinese restaurant at The Empire Hotel and Country Club launched its latest menu on oriental delights last Tuesday evening.

In attendance were high commissioners, corporate clients, government officials and members of the media, who were served fish maw bisque, deep fried prawns with wasabi mayonnaise sauce, baked cod fish fillet with sambal sauce, smoked soya chicken with Chinese tea leaf, braised home made tofu with Shimeji mushroom and conpoy.

Diners can begin with appetisers such as jellyfish tossed with cucumber, deep fried crispy soft shell crab and for the health-conscious, marinated chicken roll with ginseng.

The house specialities are deep fried prawns in wasabi mayonnaise sauce, sautéed diced beef with garlic and black pepper sauce and bird’s nest.

The main menu consists of braised sliced abalone with Chinese mushroom, sautéed prawns crystal style, deep fried crispy Thai-style boneless chicken stuffed with shrimp paste and more.

For dessert, customers can enjoy chilled avocado puree with chocolate ice cream in young coconut, chilled chrysanthemum apple jelly in avocado fruit, Chinese herbal jelly and warm pan-fried red bean paste pancake.
The creative and talented man behind the delightful new menu is Chef Kenny Ong, whose goal in Brunei is to showcase his diversity and unique approach. He balances local ingredients with his unique cooking style to create a tantalising menu.

Ala’ carte is available at Li Gong every evening except on Mondays. Meanwhile the Eat All You can dinners are available on Wednesdays and Thursdays. On Friday and Saturday, dim sum is available. Sundays are always packed with dim sum lovers from 10.30am to 2.30pm.

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