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2022-09-11
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This Cantonese restaurant is located in Sheraton Hong Kong Tung Chung Hotel, and if you are driving you need to park at the underground parking, as no valet parking is available. The hotel is very new but since opening the world has been ravaged by COVID unfortunately.Very nicely decorated with contemporary design, we are seated at the section near the entrance, with large windows looking out towards the airport. The tables are quite spacious with good distance apart, and there are also some ban
This Cantonese restaurant is located in Sheraton Hong Kong Tung Chung Hotel, and if you are driving you need to park at the underground parking, as no valet parking is available. The hotel is very new but since opening the world has been ravaged by COVID unfortunately.
Very nicely decorated with contemporary design, we are seated at the section near the entrance, with large windows looking out towards the airport. The tables are quite spacious with good distance apart, and there are also some banquette seats as well. Both of us like its comfortable and relaxing ambience.
We started with Barbecue Iberian Pork Glazed with Honey ($288). This is a signature of the restaurant, with the char siu nicely grilled, and the pork is of the best mix of fat and lean in my opinion. On the bite it is very tender, juicy and the honey provided a sweetness with the hints of other fragrance like the Chinese rose wine permeating. Very good indeed.
Next, we have Stir-fried Frog Legs in Premier Soy Sauce ($168). My favorite dish in the evening, the frog legs are meaty and has been lightly deep-fried before stir-frying with the nice soy sauce, with delicious umami notes and the scallions further add to the fragrance. A wonderful snack to pair with icy cold beer.
We each order a soup, with my wife going for Double-boiled Partridge with Snow Lotus Seed, Dendrobium Flower and Conpoy ($298), while I have Hot and Sour Soup with Assorted Seafood ($158). Both are very good in taste. Initially I think the hot and sour soup is not spicy enough but the more you finish the spiciness actually builds up.
As it is the hairy crab season now, we also have Braised Tofu with Hairy Crab Meat and Crab Roe served in Stone Pot ($388). The tofu is very soft and together with the crab meat and roe is a fantastic companion to go with rice. I also like the hot stone pot charring the tofu and the sauce on the side which create another dimension to enjoy the dish.
Then we have Deep-fried Crab Shell filled with Crabmeat and Onions ($218). We found it has already cooled down, I guess because the staff waited a while before serving. The fillings are a bit salty, with the flavors decent but not impressive. It is not bad, but comparing with the quality of the other dishes on the night it is the one we feel let down.
For dessert I have Chilled Mango Cream with Sago and Pomelo ($68) while my wife opts for Sweetened Red Bean Soup with Lotus Seed and Aged Tangerine Peel ($68). The mango cream is quite good, not too sweet and have the fresh mango and pomelo pulp. The red bean soup is rather special however, as it is all liquid, without any beans. Is it because the chef just scoop on the surface to get the soup deliberately?
Service is good, with the staff friendly and attentive. The biggest surprise is that the restaurant is currently offering a very big discount, with the bill only costs $1,360 after 40% off. At this price point we cannot resist the temptation to return soon to try out some of their other dishes.
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