Zen Restaurant Group, internationally renowned for its authentic Chinese cuisine for over 30 years, returns to the Hong Kong dining scene today with the relaunch of ZEN. Located in the heart of bustling Wan Chai and with up-and-coming Executive Chef Tsang Heung Kin at the helm, the new restaurant offers a menu filled with celebrated Cantonese dishes seasoned with creativity and a pinch of nostalgia.
From today, guests can look forward to a real homecoming of classic Chinese food as the popular Hong Kong restaurant brings back some tried-and-true dim sum favourites and new additions such as Siu mai with whole baby abalone and Prawn, pork and bamboo shoot dumplings for lunch. Carefully created by Chef Tsang, the dinner menu is centred around what he knows best; seasonal produce including fresh seafood catches of the day and some of the finest delicacies in Cantonese cuisine, such as abalone and swallow’s nest soup, served in a bright and sleek dining room with contemporary Chinese style design and gold accents.
Passionate about cooking with the seasons, Chef Tsang goes to the local markets daily to source quality ingredients to create his dishes, which are inspired by his Teochew background and hometown cuisine, but remain true to the art of Cantonese flavours. Having spent four years with the restaurant group, Chef Tsang makes his return along with ZEN to offer the best of classic Cantonese food.
ZEN’s best-loved classics are back and include Smaller dishes – ideal to start or equally good to share –such as the Taiwanese Style Deep-fried Crispy Baby Oysters (HK$68) which are packed with flavour, coated in a crispy shell, tossed and served in a salt and pepper blend/mix that fires a desire for more.
The Pan-fried King Prawns & Clams with Vegetables in a Red Fermented Wine Paste ($188) uses a homemade paste, found in many Fuzhou and Hakka family style dishes, which glazes the locally-sourced seafood in a deep crimson hue and fragrant aroma.
Seafood lovers can dig into the Fried Baby Lobster with Golden Egg Yolk (seasonal price) which is coated in rich-flavoured and luscious salted egg yolk as well as the Poached Mini Geoduck Clam in Supreme Chicken Stock ($228 per piece – min. 2pcs); presented as a cool plate of thinly sliced geoduck clam with layers of Chinese fried dough, alongside a steaming pot of hot soup.
Larger dishes that are perfect for sharing include Chef Tsang’s own take on the quintessential Cantonese dish of Deep-Fried Crispy Sesame Chicken ($388 whole/$198 half); a whole tender chicken with crispy golden skin and roasted sesame seeds.
Chef creates a warming dish for winter in the Sautéed Fish-maw & Spare Ribs with Onions served in a Sizzling Stone Pot ($118) is prepared with pork ribs, collagen-rich fish maw and three types of onion in a sizzling black bean sauce, mixing up contrasting textures sets this dish apart.
Balancing the meal with a seemingly simple vegetable dish, the Steamed Bamboo Piths Stuffed with Lotus-Seed ($148) has finely sliced winter melon wrapped around lotus seed, before combined with crunchy bamboo pith and garnished with broccoli to give the impression of the lotus flower which represents the Buddhist symbol of fortune.