To celebrate Grand Hyatt Hong Kong’s 35th anniversary, executive Chinese chef Chan Hon Cheong invites One Harbour Road enthusiasts to embark on a nostalgic journey, savouring some of the most cherished dishes from previous years while celebrating the seasonality of fresh ingredients in a seven-course celebratory menu.
Highlights of this all-time favourite menu include crispy black mushrooms with osmanthus honey sauce and double-boiled Hawaiian papaya soup infused with the “longevity fruit” which symbolises birthday celebrations and blessings in Cantonese traditions.
As the weather cools down, it’s also the time of year to savour the freshest hairy crabs in town. Chan has created a variety of seasonal hairy crab dishes for diners to enjoy at One Harbour Road. The dishes include baked Australian jade tiger abalone with water bamboo and hairy crab sauce in puff pastry; deep-fried amadai fillet with hairy crab sauce; and pan-fried glutinous rice dumpling with dried shrimps, assorted local preserved meat, black mushrooms and hairy crab sauce.
Another highlight is the deep-fried chicken wings with hairy crab meat and roe with an exceptionally crispy and delicious texture. The wings are marinated with ginger and scallions, then stuffed with crab meat and crab roe to enhance the flavour.
Both menus are available until 30 November 2024
Executive Chinese chef Chan Hon Cheong
Celebratory menu at One Harbour Road (Photo: courtesy of One Harbour Road)
留言 0