Sha Tin 18 | South China Morning Post
  • Wed
  • Apr 1, 2015
  • Updated: 9:26pm

Sha Tin 18

PUBLISHED : Thursday, 15 October, 2009, 12:00am
UPDATED : Thursday, 15 October, 2009, 12:00am

Diners looking for more than the usual dim sum fare will find what they need at Sha Tin 18. With chefs hailing from Dongguan, Xian, Beijing and Shanghai, the restaurant serves up a variety of authentic provincial specialities that will add another dimension to your usual har gow and siu mai combination.

The restaurant is named after its address and offers local dishes such as crispy pigeon, chicken congee, and braised bean curd with bamboo pith and dried shrimp roe. One of Dongguan chef de cuisine Nelson Zou's signature dishes is the Houjie pan-fried fish cake (HK$98, pictured), cooked to juicy perfection with Chinese dried sausage to bring out the flavour.

Meanwhile, Beijing chef Frank Qu serves up a juicy Peking duck (HK$398/whole, HK$218/half, pictured) for fans of the traditional Beijing dish. Those who enjoy the fresh taste and texture of hand-pulled noodles may order the northern pork noodles with preserved soya bean (HK$68) prepared by chef Nicholas Zhang. The dish is well-balanced in flavour and the smooth noodles are cooked to just the right amount of firmness. The appetiser menu features a range of barbecued and marinated items, and the chilled spinach with sesame sauce (HK$48) is ideal for a light bite. Mustard is used to create the sesame sauce, which gives it a slight kick and prepares the palate for stronger flavours ahead.

Shanghai-born pastry chef Anthony Qin teases our taste buds with Western desserts made with Chinese ingredients. Highlights include the candied kumquat creme brulee (HK$48) and green tea tiramisu (HK$48), which uses sake rather than coffee liquor for a lighter taste. The homemade ice cream (HK$25) is also a must-try, with unusual flavours such as jasmine milk tea, Chinese wine chocolate and papaya snow fungi. The restaurant has an extensive tea list, including premium teas such as jin sang zi and aged pu-er (HK$30 per person) in addition to the usual selection.

Traditional Chinese drinks, such as chilled sugarcane juice (HK$30), are also available, and diners may also order from the menu of the Tin Tin Bar next door. Highlights include the Pomelotini and Hot Melo (HK$70 each).

Hyatt Regency, 18 Chak Cheung Street, Sha Tin, 37231234


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