In celebration of the new year 2018, Cordis, Hong Kong’s all-day dining restaurant, The Place introduces a new “Eight Great Cuisines of China” dinner buffet with a range of delectable dishes from the eight provinces of China, starting from 2nd January 2018.
Eight distinctive styles of cuisine in China
“Eight Great Cuisines of China” dinner buffet at The Place
There are eight distinctive styles of cuisine in China and The Place’s culinary team is pleased to present a selection of signature dishes from each.
Refreshing cold appetizers include Pickled cucumber with chilli, Drunken chicken, Shredded chicken, Chilled celery and mushrooms with sesame sauce, Chilled Chinese Black fungus with vinegar and Chilled green bean noodles. Live stations feature Chinese signature dishes with a twist, including Baked lobster with Sichuan chilli and cheese, Roast Peking Duck and Hand rolls with shredded chicken.
Baked lobster with Sichuan chilli and cheese
Cantonese Cuisine粤菜: Using the freshest ingredients to showcase the natural flavour of the food.
(Represented dishes: Steamed dim sum, Braised bamboo pith and elm fungus, Steamed pork with pickled Chinese cabbage, Tofu pot with vegetables and Chrysanthemum snake soup)
Sichuan Cuisine川菜: Known for spicy and numb dishes.
(Represented dishes: Fried chilli pork in Sichuan-style, Spicy and sour noodles, Fried chilli chicken in Sichuan-style)
Jiangsu Cuisine蘇菜: With delicate presentation, this cuisine is all about balanced flavours.
(Represented dishes: Pan-fried pork dumplings, Wonton chicken in clay pot, Fried fish with pine nuts, Wuxi Fried spare ribs)
Zhejiang Cuisine浙菜: Originating from the Yangtze River Delta, this cuisine specialises in its use of cooking techniques and procedures such as stewing, braising and deep-frying.
(Represented dishes: Stewed Dongpo pork, Braised bamboo shoots, Stewed duck Hangzhou style, Deep-fried bean curd crust)
Fujian/Min Cuisine 閩菜: Emphasises the umami of natural ingredients and generally has a lighter flavour to retain the original taste.
(Represented dishes: Sautéed mushrooms and bamboo shoots, Savoury fried prawns with chilli, Pan-fried potato cake)
Hunan Cuisine 湘菜: Seasoning plays an important role in Hunan cuisine, in which the taste is rich, moist, hot and spicy.
(Represented dishes: Dongan chicken, Braised spicy tea tree mushrooms)
Huizhou Cuisine 徽菜: Located in the Yellow Mountain area, wild plants and poultry are utilized in the Huizhou cuisine.
(Represented dishes: Roast goose with fried mushroom and bamboo shoots, Huangshan stewed pigeon)
Shandong Cuisine 魯菜: The most historical cuisine in China emphasises use of local species to ensure the freshness of the ingredients.
(Represented dishes: Sautéed lamb slices with scallion, Boiled pork tripe and chicken gizzard with scallion in soup.
In addition to the lavish Chinese cuisines, popular favourites such as Seafood on ice, freshly shucked oysters and Pan-fried foie gras are on unlimited supply.
Special Chinese Desserts
To elevate the culinary experience, the creative pastry team has crafted an array of interesting and auspicious “Chinese” desserts such as Abalone-shaped chocolate mousse cake, Chilli fish-shaped sesame cake, Sea cucumber-shaped coffee cake and Oolong tea pudding. Traditional desserts include Glutinous rice balls, Coconut and osmanthus pudding, Sweet soup with lotus seeds and red bean jelly.
Creative “Chinese” desserts
The Place’s “Eight Great Cuisines of China” buffet is available from 2nd January to 31st March 2018 during dinner hours. Bookings for The Place may be made at +852 3552 3028 or via email cdhkg.restaurants@cordishotels.com.
Opening Hours and Prices:
Dinner Buffet | 6:30 pm – 9:45 pm (Daily) | Sunday – Thursday & Public Holidays: Friday, Saturday & Public Holiday Eves: |
All prices are in Hong Kong dollars and subject to a 10% service charge.
All menu items are subject to change due to seasonality and availability.
