Abalone, ginseng and egg at Royal Plaza Hotel’s Lion Rock.
Source:
https://scmp.com/magazines/good-eating/article/3183459/good-eating-edit-lion-rock-royal-plaza-hotel-introduces Good Eating
Good Eating Edit: Lion Rock at Royal Plaza Hotel introduces Chinese omakase to Hong Kong diners, with Cantonese and Sichuan delicacies by chef Ricky
- Omakase might be a Japanese concept traditionally – think sushi and sashimi – but this five-star Hong Kong hotel is putting a modern Chinese spin on the meal
- Highlights include the flower-shaped ginger vinegar pear roll, steamed egg paired with ginseng, and a top-graded Kanto sea cucumber stuffed with Spanish pork
Kanto sea cucumber and oat with gorgon fruit at Lion Rock restaurant. Photos: Royal Plaza Hotel
Japanese omakase meals are a dime a dozen in Hong Kong. Barely a month goes by without a chef from Japan relocating to the city to open a new restaurant and offering another selection of sushi, sashimi, et al. Much rarer, however, is the concept of Chinese omakase.
One restaurant blazing this new trail is Lion Rock inside the five-star Royal Plaza Hotel. Named after the famous mountain in nearby Sha Tin, Lion Rock focuses on the creation of Cantonese/Sichuan delicacies that embody Hong Kong’s “Lion Rock Spirit”.
The new Chinese omakase set menu is the brainchild of Area Chinese culinary director, chef Ricky, a man with more than 30 years of experience working in the kitchen creating exceptional food. With an almost limitless culinary passion for food, chef Ricky works to release the true, authentic flavours of ingredients and deliver the sort of culinary art that exceed a guest’s expectations.
For diners keen to sample this unique experience there are three options: an eight-course set menu (HK$888 or US$115 per person, minimum of two people), a nine-course option (HK$1,088) and a deluxe 12-course set (HK$1,288).
Ginger, vinegar and pear at Royal Plaza Hotel’s Lion Rock.
Sample dishes made with the finest seasonal ingredients include a delectable ginger vinegar pear roll, sculpted into the shape of a flower, whose sharp flavours will stir diners’ palates for the courses to come; a stunning steamed egg paired with ginseng and garnished with garlic fried abalone; and, available on the deluxe set, a top-graded Kanto sea cucumber stuffed with Spanish pork, shiitake mushrooms, oats and minced shrimp, sautéed to perfection.
Guests will be seated at the live-station area where they can watch the creation of each dish as the chef cooks and provides final touches to each course. Once ready, chef will introduce the finished work to guests, illuminating the background of the dish and the fantastic effort that went into the making of each delicacy.