Chiu Tang powers ahead at Hong Kong’s Cosmo Hotel with seasonal ingredients
Executive chef Cheung Lam-por and his team have moved into the space vacated by Island Tang at Central’s The Galleria
With the closing of Island Tang at Central’s The Galleria, Lai Sun’s Chiu Tang has moved into its space. Chiu Tang at Cosmo Hotel is still operating as a private kitchen.
Executive chef Cheung Lam-por has created a new menu using seasonal ingredients. A good starter is the combination of signature marinated dishes such as bean curd, pig’s intestines and pork belly. Abalone dishes include whole abalone from Yoshihama, Australia and the Middle East.
Dessert of double-boiled Imperial bird’s nest with crystal sugar is a good ending. The international wine list includes premium Chinese wines, scotch and bourbons.
Pan-fried noodles with Chinese chives, sugar, vinegar
Chiu Chow marinate with goose, tofu
Valet parking: no
Private rooms: 4 rooms, 16 ppl
2/F, The Galleria Plaza
9 Queen’s Road Central
Daily: Noon - 2.30pm,
6 - 10.30pm
See more of 2017’s 100 Top Tables here