Hong Kong menu specials: the heat is on for autumn and winter, famous Huaiyang cuisine
Chef Chang Bin cooks Huaiyang dishes at Regal Court, while Yue and Dong Lai Shun break out the chillies for their warming autumn and winter dishes
Chang Bin, who specialises in Huaiyang cuisine at the Jinling Hotel Yangzhou’s Plum Garden Chinese restaurant, will be guest chef at the Regal Court at the Regal Kowloon Hotel in Tsim Sha Tsui in a promotion that runs from October 18 to 21.
The Huaiyang dishes can be ordered à la carte or on set menus and include smoked mandarin fish; sauté crystal shrimps; fish balls stuffed with the meat and roe of the hairy crab; braised fish head with jelly noodles; and stewed meatballs with cod in thick soup. Bookings: 2313 8681
Yue restaurant at the City Garden Hotel in North Point is spicing up its Chinese dishes with a selection of warming autumn and winter dishes.
The selection includes lobster terrine with manzano chilli pepper jelly; steamed cod in rice paper with yellow scotch bonnet chilli pepper paste; smoked rainforest chillies stuffed with minced prawns; braised pork belly topped with Spanish piquillo chilli peppers; and fried chicken with orange and yellow cayenne chilli peppers in clay pot. Bookings: 2887 2888
Also featuring hot and spicy dishes is Dong Lai Shun at the Royal Garden hotel in Tsim Sha Tsui.
On the menu are poached Hulunbeier deluxe mutton and crystal noodles; Sichuan-style deep-fried spicy rack of lamb; wok-fried yellow chicken with chilli in casserole; wok-fried spicy prawns in chilli with dried bean curd and peanuts; and poached mandarin fish fillet with chives and green bamboo in spicy soup. Bookings: 2733 2020