Hong Kong Cuisine relaunches with a new concept that will drive the evolution of Chinese cuisine while paying homage to Hong Kong’s culinary heritage and development.
Helmed by Chef Silas Li, the new concept will focus on retaining and showcasing fading family recipes and preserving the art of Chinese cooking by creating a platform for the next generation of chefs to learn not only the time-honoured recipes behind traditional Chinese cuisine but also the skills they need to innovate dishes and further evolve Hong Kong’s culinary culture.
Although trained in French gastronomy, Li has travelled extensively throughout China to learn from local chefs and suppliers on how to best use different Chinese ingredients and has also worked with a local culinary master who taught him traditional Chinese skills and techniques. The revamped Hong Kong Cuisine demystifies skills, recipes, and stories to be shared openly in the kitchen, which in turn drives the evolution of contemporary Chinese cuisine.
Hong Kong Cuisine offers both à la carte menus and tasting menus for dinner. While the à la carte menu upholds Hong Kong’s family meal-sharing culture, those looking for a more fine dining experience should opt for the tasting menus. The new menus reflect Chef Silas’ careful balance between tradition and modernity, including must-try dishes that pay homage to traditional flavours and skills, creative combinations of ingredients that retain the essence of Chinese cooking, and innovative presentations infused with Western techniques. Hong Kong Cuisine’s sommelier Ringo Lam is also on board to recommend dedicated wine pairings, spirits, and Chinese liquors from the cellar.
Signature dishes include braised boneless duck web stuffed in chicken wings, a play on the Chinese idiom (“chicken speaking with duck”); steamed star garoupa with shredded abalone, Chinese mushroom, fish maw, sea cucumber, preserved vegetables, red dates, cordyceps flower and dried tangerine, and bird’s nest stuffed winter melon ball with roasted duck Sea cucumber sauce.
Other new dishes to look out for include bamboo fungus stuffed with scallop mousse, and homemade premium X.O. sauce; crispy sea cucumber stuffed with tofu fish mousse, served with mapo minced pork sauce; steamed egg white, crab meat, Hua-Diao wine, and lily flower root foam, served in an eggshell; and steamed cod wrapped in miso fish mousse, zucchini, beef consomme and carrot bubbles.
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