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Head chef Edward Chong has a refreshed menu filled with eye-catching creations.

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Head chef Edward Chong has a refreshed menu filled with eye-catching creations.

For more stories like this, visit www.thepeakmagazine.com.sg.

Hong Kong's dining scene is, to put it simply, immense -- as is the colossal choice of restaurants offering Cantonese cuisine. But for those looking for a more exquisite and elegant experience, here is our list of the top restaurants offering high-end Cantonese fare in Hong Kong along with all the dishes we recommend to try.

The post 15 Best Fine Dining Cantonese Restaurants in Hong Kong appeared first on Prestige Online - Hong Kong.

Part dining room and part art gallery, one Michelin-starred Chinese restaurant Duddell's has remained authentic to Cantonese flavours while presenting it all creatively. Now, this has been amplified with newly appointed Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man. Together, they bring a combined set of skills and prowess to craft a refreshed a la carte menu that focuses on seasonal and sustainable ingredients. Intrigued to see how this new menu would fare, I decided to give the two chefs a visit to sample a selection of their new dishes.

Though young in age, Chef Li has a wealth of experience -- 14 years to be exact -- and brings his passion and creativity in fine Cantonese cuisine to Duddell's. He has worked in kitchens across the region, including Lai Heen at The Ritz-Carlton Macau and Tin Lung Heen at The Ritz-Carlton Hong Kong, and aims to inject a new dimension of flavour and finesse into the menu. Examples of this include new signature dishes that have been inspired by his travels around the world – resulting in classic style Cantonese dishes infused with modernity.

[caption id="attachment_176978" align="alignnone" width="1727"] (Left to right) Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man[/caption]

Take the Poached Miyazaki A4 Wagyu beef in hot and sour broth. This was inspired by Chef Li's recent exploration of Chengdu and uses tender cuts of beef bathed in a sharp piquant broth made with chillies from the region. It's a standout dish and whets the appetite for what's to come. A Fresh mud crab claw is prepared and steamed with 15-year-old Huadiao wine and egg white, offering a refined version of a very classic seafood dish. Other highlights include a nutritious Double-boiled fish maw, coquito nuts and chicken soup; made using the not-so-traditional East African coconut, which acts as a flavourful and fragrant precursor to something like the Braised pork meatball with whole conpoy in supreme abalone sauce, which takes on the rich flavours from the lower reaches of the Huai and Yangtze rivers.

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Meanwhile, Chef Lau's illustrious dim sum career spans 40 years across regions including Hong Kong, Shenzhen, Macau, as well as Sendai and Tokyo in Japan. Most notably, he was creating dim sum at private member’s club, The China Club, and recently worked as Sous Chef at Man Wah in the Mandarin Oriental Hong Kong. It is with this experience and drive to keep the dim sum craft alive in innovative ways, Lau has created some new signature items to add to the menu. Highlights include a rather adorable-looking Truffle fried pork dumpling which can be served with pork or plant-based OmniPork, and a Garoupa spicy termite mushroom dumpling which is made to look like a goldfish and uses a mix of mild spices to bring out the sweet seafood filling. Another must-try dim sum dish is the Crispy taro puff with scallop, crab meat in flavourful red vinasse sauce.

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Under this new direction, it is safe to say that the Cantonese restaurant will offer more creative elements on their menu with new flavours to try. If this doesn't reignite your love for Duddell's, we don't know what will. Not to mention the popular and limitless Weekend Salon Brunch which will serve a selection of dim sum and main courses to your table. And if you have yet to visit the new Duddell's at Hong Kong International Airport... well, there's no time like the present.

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For those that want to get a taste of Chef Li's cooking at home -- you can. And it's available in X.O sauce and roast goose form. Fans of the sauce will be happy to know that you can purchase a gift box (HK$398) featuring just that. A premium condiment made using Hokkaido dried conpoy, Shandong sundried shrimp, Jinhua ham, shallots garlic, shrimp roe and fresh red chillies. Moreover, classic Cantonese style roast goose has been given an update by Li and features a 90-day-old female goose from farms in Foshan, marinated in a flavourful seasoning of hoisin, chu hou paste, fragrant sesame sauce, ginger, scallions and dried tangerine peel, before it's glazed, air-dried and roasted to perfect in Duddell's kitchen. Served with a Chinese rose wine-infused homemade plum sauce, it's the perfect addition to any home cooked meal.

[caption id="attachment_177715" align="alignnone" width="1658"] Whose roast goose HK$988 / half HK$568 / standard portion HK$288[/caption]

The post Duddell’s New Chef Duo Feed New Flavours and Energy into Fine Cantonese Cuisine appeared first on Prestige Online - Hong Kong.

Cantonese cuisine has changed tremendously in recent years, with more contemporary renditions of classic dishes and fusion styles than ever before. But what about the traditional Cantonese food that we grew up eating; with flavours and aromas that can evoke a sense of nostalgia for many of us. Thankfully, it's well and truly alive at Chinese restaurants such as three Michelin-starred T'ang Court.

As one of only five Cantonese restaurants in the world to achieve three-star status, it's safe to say that the cuisine -- as we know it -- is still going strong. T'ang Court too, continues to be a popular eatery for both locals and travellers as they celebrate their 30th anniversary this year. What's more, it seems that much of the same team remain to this day.

So, in honour of the restaurant's timeless dishes, and what seems to be a timeless team, we decided to go behind those burgundy drapes and into the kitchen with Executive Chef Wong Chi Fai to find out why they've stayed so long, what those timeless dishes are, and what he thinks of modern day Cantonese cuisine.

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Chef Wong, you joined T'ang Court 19 years ago. Why have you stayed for so long?

A number of my co-workers, including kitchen and service team, have worked here for over two decades too. We are as close as family members and enjoy the strong team spirit of “one team, one dream."

Do you think Cantonese cuisine is still as popular as it was all those years ago? 

Michelin launched the Guide for Fine Cantonese Food which compiles the best locations across 15 countries in 2018. T’ang Court was one of the recommended restaurants, which really proves the popularity and importance of Cantonese cuisine on the global culinary stage.

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T’ang Court is known for its elegant yet traditional-style Cantonese dishes. Why is it important to you to preserve this?

The essence of traditional Cantonese cuisine is the flame-cooking technique – how to cook perfectly within a short and precise time while keeping the freshness and original taste of ingredients, without using too much seasoning, involves a wide variety of techniques. And if I do not share my experience and tips with the young talents then we may lose this craftsmanship altogether.

What do you think about this new wave of Chinese chefs creating contemporary Chinese cuisine?

I enjoy trying new restaurants that serve contemporary Chinese cuisine. Having both traditional and contemporary options in the market offers variety. I'm glad to see some Chinese chefs showcasing their creativity in their dishes which [as a result] attracts the younger generation to appreciate Cantonese cuisine.

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Can you please tell us more about those signature dishes that have remained to this day?

1. Stir-fried lobster with onion, shallot and spring onion:
 Back in 2002, Chinese Master Chef Kwong Wai Keung was attracted by a whiff of stir-fried preserved black bean, which inspired him to create a dish that people could smell before they see, and hence his award-winning dish was born.
2. Sautéed prawns and crab roe with golden-fried pork and crab meat puff: For this dish, Chef Kwong was inspired by the classic Cantonese recipe for golden-fried pork and crab meat puff, where preparation requires intensive craftsmanship and techniques. The dish is a rare find in restaurants now and so in 2001, he became determined to educate the younger generation about this traditional dish, thus he added sautéed prawns and crab roe on top, which was a perfect match with the puff, enhancing the appeal and taste to more guests.
3. Baked seafood rice with cream sauce in crab shell: Chef Kwong was walking around a dinnerware store in the '90s and discovered a stunning golden crab-shaped plate. Inspired by its extraordinary shape, he created the baked seafood rice and stuffed it in a crab shell before placing it on top of the crab-shaped plate.

The post Keeping Traditional Cantonese Cuisine Alive with T’ang Court’s Chef Wong Chi Fai appeared first on Prestige Online - Hong Kong.

The stalwart Chinese restaurant has moved to the verdent spaces of Dempsey Hill.

The post Chinese restaurant Min Jiang re-opens at Dempsey Hill appeared first on The Peak Magazine.

The stalwart Chinese restaurant has moved to the verdent spaces of Dempsey Hill.

For more stories like this, visit www.thepeakmagazine.com.sg.

The first-ever culinary sanctuary tucked within Lane Crawford at ifc mall.

The post Chinese Cuisine Gets a Healthy Makeover at New Restaurant SHÈ appeared first on Prestige Online - Hong Kong.