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Tomacado Flower Kitchen (Henglong Plaza Store)

Western cuisine · ⭐ 4.4

Unit 518, 5th Floor, Hong Kong Land Plaza, No. 139 Renmin Zhong Road

Dishes

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  Chef's Secret-Style Wagyu Eye Round with Mountain Bamboo Shoots 200g

  Chef's secret-style wagyu eye round with mountain bamboo shoots 200g, made with high-quality wagyu eye meat and fresh mountain bamboo shoots, marinated in a secret sauce and grilled.
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  Beef Sukiyaki Noodles

  A fusion dish featuring beef slices, pasta, onions, mushrooms, cabbage, and eggs. Beef is simmered in a sukiyaki sauce (soy sauce, mirin, sugar, and sake), then mixed with cooked pasta, followed by adding vegetables and eggs to create a rich flavor.
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  Osmanthus Teriyaki Filet Mignon

  Tender filet mignon glazed with teriyaki sauce and garnished with osmanthus syrup, offering a sweet-savory fusion.
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  French Pan-Seared Filet Mignon

  A premium cut of beef, seared in a pan and served with a rich sauce, offering tender and flavorful experience.
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  Flower Chef's Specialty Mushroom Soup

  A delicately prepared soup using a variety of fresh mushrooms, simmered slowly to bring out rich umami flavors.
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  Flower Chef's Honey Roasted Pumpkin Salad

  Cubed pumpkin marinated in honey, roasted until slightly charred, served with lettuce, apple slices, and crushed nuts, then tossed in a special honey mustard sauce.
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  Tomacado Signature Honey Roasted Pumpkin Salad (V)

  This salad features pumpkin as the main ingredient. Pumpkin cubes are coated with honey and roasted in the oven until caramelized on the outside and tender inside. The roasted pumpkin is combined with a fresh mixed lettuce base (such as romaine, arugula, etc.). It is typically garnished with toasted pine nuts or walnuts for a crunchy texture and may be decorated with edible flowers. Finally, it is drizzled with a light vinaigrette made from olive oil, lemon juice, and a touch of Dijon mustard. It is a salad that combines warm and cold elements, highlighting the natural sweetness and roasted aroma of the pumpkin.
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  Lotus Pond Moonlight Grape Oolong Jelly

  Lotus pond moonlight grape oolong jelly is a cold dish made primarily with grapes and oolong tea jelly. Grapes are peeled and mashed, then mixed with oolong tea jelly and chilled to form a transparent, refreshing gel with distinct layers.
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  Blue Butterfly

  Blue Butterfly is a dish made with fresh fish slices, paired with green peas, diced carrots, and egg skin strips. The fish is marinated, then stir-fried and combined with the vegetables, finished with a glossy sauce for a clear color and elegant presentation.
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  Cranberry Rose Fruit Tea

  Cranberry rose flower tea is made from natural dried fruits like cranberries, rose petals, hibiscus, and goji berries. Brewed with hot water or slow-cooked at low temperature, it delivers natural fruit and floral aromas without added sugar.
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  Lightly Seared Deep-Sea Tuna Tower

  Fresh deep-sea tuna lightly seared and served in a tower formation, paired with seasonal vegetables and a signature sauce for a refined taste experience.
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  Peppery Snail with Peach-Like Face

  Spicy snail with peach-like face made from fresh snails stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Snails are cleaned, blanched to remove odor, then tossed in spicy seasoning to absorb the rich flavors.
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  Herb-roasted Half Chicken

  Half a three-yellow chicken, marinated and seasoned with herbs, then roasted in the oven. Main ingredients: three-yellow chicken and herbs. Method: marinating and roasting.
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  Roasted Sanhuang Chicken with Black Truffle and Herbs (Half)

  Half of a premium Sanhuang chicken is marinated with black truffle paste, rosemary, thyme, and other herbs. It is roasted using traditional methods to achieve golden crispy skin and tender, juicy meat. The dish highlights the distinctive aroma of black truffle and the complex flavors of the herbs. The preparation process includes marinating, air-drying, and precise temperature-controlled roasting.

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