As summer arrives, it's the perfect time to indulge in refreshing delights crafted by executive Chinese chef Chan Hon Cheong, both in the à la carte menu (HK$250 up) and the set menu (HK$1,388 per person) that are available during lunch and dinner. One of the highlights is double-boiled Australian jade tiger abalone soup with bamboo piths, winter melon, and 25-year-aged sun-dried tangerine peels. This soup features ASC-certified Australian jade tiger abalone and 25-year-aged tangerine peels from Xinhui in Guangdong province.
Another highlight is pan-fried threadfin fillet with bamboo shoot, preserved vegetables, and a sour and spicy soup sauce. Chef Chan has paired threadfin fillet with Chaozhou-style preserved vegetables and Qingyuan bamboo shoots, creating a tangy, slightly salty taste while adding a delightful crunch. Topped with a sour soup sauce made from fish broth and preserved vegetables, this combination offers a vibrant, refreshing flavour profile that helps combat the summer heat and stimulates the appetite.
To conclude the meal, indulge in the chilled guava and pomelo cream with coconut sherbet that combines local pomegranate to enhance the flavour, Taiwanese guava to enrich the colour, and a sprinkle of lime zest to elevate its creamy texture and freshness.Make your booking via restaurant's website.
