Embark on an exquisite culinary journey at Sing Yin Cantonese Dining, where W Hong Kong's Chinese executive chef Simon marries traditional Cantonese techniques with innovative flavours. The adventure starts with ice-smoked razor clams paired with Sichuan peppercorns, succulent barbecue Iberico pork, and pan-fried semi-dried oysters with osmanthus honey. Each dish showcases impeccable textures and taste.
The soup course features a double-boiled fish maw soup with melon and orchid seeds, offering a rich, nourishing broth that epitomises the sophistication of Cantonese slow cooking.
In the main courses, chef Simon presents the luxurious braised crispy Kanto sea cucumber stuffed with pork and shrimp in a superior seafood sauce, wok-fried Australian Wagyu with scallion in wasabi sauce, and fried beetroot crisp rice with scallops in a clay pot. These dishes combine earthy flavours with marine sweetness, presenting a harmonious blend of textures and tastes.
W Hong Kong Chinese Executive Chef Simon Wong (Photo: courtesy of Sing Yin Cantonese Dining)
Fried beetroot crisp rice with scallops in a clay pot (Photo: courtesy of Sing Yin Cantonese Dining)
Braised crispy Kanto sea cucumber stuffed with pork and shrimp in a superior seafood sauce (Photo: courtesy of Sing Yin Cantonese Dining)
Desserts conclude on a sweet note with milk pudding paired with peach gum and brown sugar in a ginger sauce, and a steamed Xinjiang red date pudding that captures the natural sweetness of the dates.
For a different culinary experience, book our brunch dim sum section, available every Saturday and Sunday from 10:30am to 12:30pm. It features classic and delicate dim sum alongside creative new treats. Chef Simon's menu promises not just a meal but an unforgettable dining experience, highlighting the art of Cantonese cuisine with contemporary flair.