Chinesology Introduces “TEN Flavours of Hong Kong” Halal Tasting Menu: A Culinary Tribute to the Essence of Hong Kong

Food is more than nourishment—it is memory, culture, and connection. Chinesology, located in Central and honoured with One Diamond in The Black Pearl Restaurant Guide, proudly launches its “TEN Flavours of Hong Kong” Halal Tasting Menu. This menu not only marks a milestone in inclusivity—being halal-friendly certified by the Incorporated Trustees of the Islamic Community Fund of Hong Kong (BOT)—but also serves as a narrative of the city’s evolving culinary heritage through ten signature creations.

The tasting menu is a collaboration with revered local brands and farms, each representing decades of history and cultural relevance. Together, they spotlight Hong Kong’s storied flavours reimagined with elegance and depth. Priced at HK$1,688 per person, the menu is now available via pre-order on Mira eShop with a 10% service charge waiver. One-day advance booking is required.

Chef Saito Chau, Culinary Director of Chinesology, Miramar Group

Ten Dishes. Ten Stories. One Hong Kong.

Helmed by Culinary Director Chef Saito Chau, Chinesology bridges tradition and innovation in every course. With impeccable technique and seasonal ingredients, Chef Chau presents an unforgettable tasting menu built around ten creative expressions of classic Hong Kong flavours:

• Chilled King Prawn with Seaweed & Lee Kum Kee Soy Sauce
  Uses Lee Kum Kee’s Supreme Authentic First Draw Soy Sauce, paired with kudzu rice “caviar” and Tieguanyin sparkling tea. A refined reinterpretation of Teochew-style marinated seafood.

• Ginger Jelly & Beef Slice with Barbecue Sauce
  Inspired by nostalgic “gold coin chicken,” this version swaps pork for halal beef and layers garlic, green radish, and skewered mushrooms for a smoky, modern twist.

• Braised Sea Cucumber with Pine Nut & Bell Pepper
  Served in a handcrafted charcoal tart with yam, dried shallots, and scallions—a subtle yet bold reimagination of a Cantonese classic.

• Steamed Chinese Cabbage Dumpling
  A light vegetarian dim sum filled with cabbage and soybean paste. Delicate yet flavourful.

• Double-Boiled Fish Soup with Scallop Marshmallow
  Featuring dace, tofu, and egg white puffs with beetroot-stonefish broth. Comforting, silky, and deeply nourishing.

• Deep Boiled King Crab Claw with Garlic & Chili
  Typhoon Shelter-style crab claws with black soybeans, garlic, and chili. Bold, spicy, and aromatic.

• Homemade Sorbet with VITA Lemon Tea Flavour
  Hong Kong’s beloved VITA Lemon Tea transformed into a citrus sorbet—a palate cleanser bursting with black tea aroma and lemon zest.

• Smoked Tin Hong Chicken with Rock Oolong Tea Leaf
  Using Hong Kong’s first halal-certified chicken, this dish is air-dried, slow-cooked, and tea-smoked with oolong leaves for a refined texture and deep aroma.

• Braised Lee Hoong Kee Premium Dried Abalone with Stone Grains
  A luxurious pairing of South African abalone in duck sauce with health-boosting rock rice, celebrating Hong Kong’s seafood legacy.

• Longan & Gum Tragacanth Panna Cotta with Nestlé® EAGLE® Condensed Milk
  A dessert layered with longan, rock sugar, and the nostalgic sweetness of condensed milk.

• Homemade Black Sesame Ice Cream with Butter Cookie
  Inspired by traditional sweet soup and presented like a precious Chinese hairpin—visually stunning and rich in roasted flavour.

The Space

Step into Chinesology through a grand archway into a refined environment of wood, marble, and mirrors. With high ceilings, greenery, and French windows, the ambiance merges classic Chinese elegance with contemporary warmth—echoing the culinary philosophy within.

Details

Price: HK$1,688 per person
Location: Shop 3101, Podium Level 3, ifc mall, Central, Hong Kong
Booking: Pre-order online (at least 1 day in advance)
Reservation hotline: +852 6385 2712
Instagram: @chinesologyhk
Facebook: facebook.com/chinesologyhk