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Our store's delivery is now extended to Cheung Chau, Mui Wo and Tai O, Lantau Island. Please support us!

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Borlotti & Sweet Shrimp Bruschetta


  • crusty semolina bread, sliced 1 cm thick 1 loaf
  • sweet shrimp, lightly poached 15 pc
  • borlotti beans 1 pack
  • carrots 1 ea
  • onion 1 ea
  • celery 1 ea
  • olive oil 100 g
  • lemon juice 25 g
  • roasted peppers, diced 50 g
  • dill, picked 5 g
  • maldon salt dash
  • black pepper dash
  • for aioli:
  • lemon, 1/2'd grilled 4 ea
  • garlic, minced 2 g
  • dijon mustard 10 g
  • egg yolk 1 ea
  • canola oil 100 g
  • salt, maldon dash
  • black pepper ground dash

Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)

for aioli:

  1. add mustard, egg yolk, and minced garlic to the mixing bowl and whisk together
  2. squeeze in lemon juice, season with salt and pepper
  3. drizzle in oil while constantly whisking until thick and creamy

In the saucepot add a little bit of olive oil and heat

  1. add carrots, onions, and celery and caramelize
  2. once caramelized add beans with water to the pot
  3. simmer beans for about 1-hour stirring frequently
  4. once beans are finished cooking season with salt and pepper and cool
  5. strain beans from liquid once cool

In a mixing bowl add shrimp, beans, roasted peppers, dill, lemon juice, olive oil, salt, and pepper

  1. toss together
  2. rub the bread with olive oil and char on the grill 
  3. allow to come to room temp and spread aioli on bread
  4. top bruschetta with shrimp and bean salad