Sha Tin 18, the Chinese restaurant at Hyatt Regency Hong Kong, Sha Tin, introduces a new menu this season. Explore the variety of home-style dishes crafted with special ingredients for a truly unique dining experience.
Executive Chinese chef, Ho Chun Hung, skilfully crafts comforting, home-style dishes using unique ingredients. One highlight from the menu is the simmered clam, conch, squid and prawn with fermented beancurd and baby cabbage, a popular item that makes its return on the menu. Fermented bean curd is mixed with Spanish Iberico minced pork, water chestnuts and coriander and then reshaped into cubes. The seafood and fermented beancurd are all cooked in a spicy fish soup, absorbing the sweet freshness of the soup.
(Photo: courtesy of Sha Tin 18)
Other dishes and dim sum include the steamed crab claw with minced pork dumplings; steamed scallop and butterfly pea flower dumplings; crispy-fried shrimp toast; wok-fried roe crab with Iberico pork belly, white peppercorn and fish sauce; pan-fried fresh abalone with Iberico pork belly, ginger oil and Sichuan pepper; braised pomfret with taro, Iberico pork and buffalo milk; and drunken giant river prawns with tossed white fungus and kumquat.
The new Sha Tin 18 menu is available for lunch and dinner. Dim sum is available for lunch only.