Maxim’s deep-fried pork belly stuffed with water chestnuts in red vinasse and sweet and sour sauce.

Shunde, Fujian and Korean specialities among Hong Kong’s culinary highlights in June

Hotel Icon hosts award-winning chef and Regal Kowloon Hotel turns back the clock with old-fashioned Cantonese fare

Susan Jung

Published: 12:32pm, 9 Jun 2016

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Prawn toast dumplings from Regal Court at the Regal Kowloon Hotel in Tsim Sha Tsui.

Zeng Jieliang, the 2014 Canton-Hong Kong-Macau Top Chef, will be making Shunde specialities at Above & Beyond at Hotel Icon in Tsim Sha Tsui from June 13-24. The chef’s dishes include crispy fried pork roulade; steamed marinated pork with five spice and sesame; braised yellow eel soup; and mud fish stuffed with assorted vegetables and preserved sausages. Bookings: 3400 1318

The Maxim’s Chinese Cuisine restaurant chain is featuring dishes from Fujian at participating outlets. Guests can taste dishes of double boiled soup with conpoy, abalone, fish maw, sea cucumber, pork tendon , pigeon egg, mushrooms and ham; deep-fried pork belly stuffed with water chestnuts in red vinasse and sweet and sour sauce; scrambled eggs with crab meat, oyster, sliced pork belly and water chestnuts; and poached home-made pork dumplings with kelp and fish balls stuffed with minced pork and bean curd in soup. The dishes are available at the branches of Jade Gardens (except Mei-Xin Jade Garden), Serenade Chinese, Jasmine Palace, Hoi Yat Heen, Xi Yue, Jasmine, House of Jasmine and the Mong Kok, Tuen Mun and Sha Tin branches of Jasmine Garden. maxims.com.hk/en

Poached home-made pork dumplings with kelp and fish balls stuffed with minced pork and bean curd in soup from Maxim’s.

Guest chefs Eun Sun Na and Jun Sung Sohn from the InterContinental Seoul Parnas and InterContinental Seoul Coex are cooking Korean specialities at the Harbourside at the InterContinental Hong Kong in Tsim Sha Tsui until June 13. Their dishes, which will be on the outlet’s lunch and dinner buffets until the end of July, include skate wings with spicy sauce; bibimbap; braised spicy chicken; and seafood and spring onion pancakes. The lunch buffet is HK$448 plus 10 per cent (HK$318 for children three to 11) Monday to Friday; HK$508 plus 10 per cent (HK$358 for children) on Saturday; and HK$548 plus 10 per cent (HK$388 for children) on public holidays. The dinner buffet is HK$868 plus 10 per cent (HK$608 for children), while the Sunday buffet is HK$898 plus 10 per cent (with free flowing champagne, wine and beer) or HK$848 (with free-flowing juice and soft drinks), and HK$598 for children. Bookings: 2313 2323

Braised fish head soup with barbecued pork and conpoy from Regal Court.

Regal Court at the Regal Kowloon Hotel in Tsim Sha Tsui is featuring old-fashioned Hong Kong dishes until the end of the month. The menu includes braised fish head soup with barbecued pork and conpoy; prawn toast dumplings; roasted pork wrapped with chicken liver in honey sauce; baked fish intestine with egg; and goose webs stuffed with shrimp paste. Bookings: 2313 8681

Roasted pork wrapped with chicken liver in honey sauce from Regal Court.

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