This November and December, Head Chef Kwai-kai Lo of The Chinese Restaurant of Hyatt Regency Hong Kong, Tsim Sha Tsui will bring diners an authentic taste of Cantonese delicacies for winter.
Among the specialties on offer, the flavourful traditional snake soup is always a popular choice. Chef Lo uses snake meat and bone, bamboo shoots, ginger, dried mandarin peel and white pepper to prepare this rich and slightly spicy soup which keeps you warm. Alternatively, diners may opt for poached fresh fish maw in superior soup which is equally nourishing yet with a milder taste.
Casseroles are undeniably perfect winter dishes. Savour the delectable choices served in clay pot including braised water turtle with roasted pork belly, bamboo sticks and black mushrooms, braised lamb with bamboo shoots and black mushrooms, braised carp with ginger and spring onions, as well as the must-try braised oxtail with American ginseng.
In addition, other tantalising dishes such as wok-fried shredded venison with fish maw and spicy chilli sauce, pan-fried lotus root cake with preserved meat and stir-fried kale with preserved meat are also not-to-be-missed in winter time.
The Chinese Restaurant combines a modern art deco design masterfully blended with the essence of a traditional 1920s tea house, serving authentic Cantonese dishes. There are two private rooms for 8 and 12 persons respectively.
Guests will be entitled to a two-hour complimentary parking for patronage of lunch and three-hour for dinner respectively at The Chinese Restaurant.
Monday thru Friday: 11:30 AM – 2:30 PM
Saturday, Sunday and Public Holiday: 11:00 AM – 2:30 PM
6:30 PM – 10:30 PM daily
Address: Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7788 or book via the hotel website.