Embrace the warmth of spring by savouring new menus at One Harbour Road. Start with executive Chinese chef Chan Hon-Cheong’s signature chilled egg jelly with pig trotters and sweetened vinegar. This refreshing cold dish crafted from traditional ingredients, combines sweet and tangy flavours, making it an ideal appetiser for the season.
Another seasonal highlight is the boiled fish head soup with fish maw and seaweed, featuring first-harvest seaweed renowned for its rich and tender texture, as well as its high nutritional value. The addition of fish maw and fresh fish elevates the broth, imparting delightful sweetness and a light, refreshing taste.
Egg jelly with pig trotter and sweeten vinegar (Photo: courtesy of One Harbour Road)
Boiled fish head soup, fish maw, seaweed (Photo: courtesy of One Harbour Road)
Featuring threadfin from Taiwan, the steamed fillet is served with Yunnan ham, bamboo pith and fermented rice wine sauce combining the rich, flavourful oils of the fish with the savoury taste of ham and aromatic broth, while the pith absorbs the fish oils and takes on an exceptionally smooth texture.
Seasonal menus are available now until May 15