Posted on Thu, 10 Nov 2011
Slurpilicious Winter Warmers
I’m hungry already, and wish I was in Hong Kong to eat up all these dishes here. Come winter, we all know Hong Kong loves to roll out the snakes. Tried it years ago cooked in a thick broth, and it’s really yummy. Do you hear my stomach growling?
At The Hyatt Regency Hong Kong, in shop-happy Tsim Sha Tsui, The Chinese Restaurant – which combines mod art deco and 1920s tea house decor – is serving up a slurpilicious menu of warming Cantonese fare for November and December using seasonal ingredients.
Not to be missed is definitely the Traditional Snake Soup with Shark’s Fin, one of the most popular dishes on a Chinese winter menu. Casseroles are also the thing for the cold, and the restaurant’s Chef Lo is serving up Braised Abalone with Sea Cucumber and Chicken in Clay Pot, Braised Lamb with Bamboo Shoots and Black Mushrooms in Clay Pot and Braised Oxtail with Ginseng and Chinese Herbs in Clay Pot. If that’s not comforting enough, there’s more luxury winter fare – doubled-boiled Pork Shank Soup with Fresh Abalone and Red Date, and a highlight – Sliced Abalone in Superior Broth prepared table-side.
For non-soupy stuff, feast on stir-fried Shredded Snake with Assorted Vegetables, Fried Pigeon Stuffed with Minced Pork, Lotus Seed, Salted Egg Yolk and Yunnan Ham, and Fried Lotus Root Cake with Preserved Meat and Sausages.
Good to know: You get two-hour complimentary parking for lunching at the Chinese Restaurant, and three-hours for dinner.
Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui
Tel: +852 3721 7788
