August
A Celebration of Summer Through Exquisite Chinese Gastronomy
As summer unfolds, Hyatt Regency Hong Kong, Tsim Sha Tsui and Hyatt Regency Hong Kong, Sha Tin present extraordinary Chinese cuisine, skillfully blending creativity with authentic flavors through exquisite culinary craftsmanship, elevating taste with seasonal ingredients to bring delightful surprises to your palate.
The Chinese Restaurant Unveils Aged Tangerine Peel Specialties
This summer, The Chinese Restaurant unveils a menu of six exquisite dishes celebrating aged tangerine peel, a jewel in traditional Chinese gastronomy and herbal medicine. Prized for centuries for its digestive and respiratory benefits, the peel develops a complex, earthy sweetness as it ages. Chef de Cuisine Wong Ho Kan meticulously sources peels aged over a decade, incorporating their rich fragrance and wellness properties into each dish, creating a perfect harmony of flavour and nourishment.
Opening this gastronomic symphony is the Smoked and deep fried sea bass with cucumber and aged tangerine peel. The deboned sea bass is marinated in a peel-infused sauce, then deep-fried to a golden perfection. A homemade aged tangerine peel glaze enhances the fish's natural sweetness, creating a lingering citrusy depth.
Elevate your dining experience with a touch of indulgence, the Double-boiled bird's nest soup with fish maw and twelve-year tangerine peel offers a delicate creation featuring rich chicken broth simmered with aged tangerine peel, silky minced chicken, luxurious collagen-rich fish maw and delicate bird's nest. The twelve-year tangerine peel imparts a woody warmth that perfectly harmonizes with the broth's umami richness.
Savour the tantalizing Wok-fried Australian Wagyu beef dice with mushrooms and aged tangerine peel, where succulent Wagyu cubes are stir-fried with mushrooms, bell peppers and leeks in a homemade sauce. This high-heat cooking method seals in the beef's juices, creating an aromatic and lasting impression.
Another highlight is the traditional Stewed baby duck with taro, lemon and aged tangerine peel. The tender duck is first pan-seared, then slowly simmered in a fragrant reduction of aged tangerine peel, soy sauce, lemon and rock sugar. Meanwhile, the steamed taro absorbs the rich savoury-sweet sauce, creating a perfect complement.
The Clay pot fried rice with yellow croaker, dried shrimp and aged tangerine peel features fragrant wok-tossed rice studded with crispy yellow croaker, briny dried shrimp and aromatic peel. When finished in a clay pot, the rice develops a golden, crunchy crust that adds irresistible texture and enticing aroma.
To conclude, Double-boiled pear with qianshi and 10-year aged tangerine peel offers a light and nourishing dessert. Gently simmered with rock sugar and aged tangerine peel, this delicate creation soothes and refreshes the palate, providing an elegant finale to the refined dining experience.
Available from August to October. All prices are subject to 10% service charge.
The Chinese Restaurant
Address: Level 3, Hyatt Regency Hong Kong, Tsim Sha Tsui
Tel: +852 3721 7788
Savor the Exquisite Seasonal Tastes of Chinese Cuisine at SHA TIN 18
Experience the essence of summer at Sha Tin 18, the Chinese restaurant at Hyatt Regency Hong Kong, Sha Tin, introduces a brand-new selection of dishes crafted by Executive Chinese Chef Ho Chun Hung. The new menu blends creative flair with authentic flavors, featuring premium ingredients and expert craftsmanship that transform comforting home-style dishes into refined culinary experiences.
A must-try from the new seasonal à la carte menu is the Braised chicken, sea snail, chestnut, Chinese basil (HK$378). Chef Ho selects premium Wenchang chicken and combines it with bouncy sea whelks and buttery chestnuts. This exquisite dish is slowly braised to develop complex flavors, while fresh Chinese basil introduces an aromatic herbal dimension to the sumptuous broth.
Another highlight is the Pan fried yellow croaker, preserved turnip, garlic (HK$538). The premium yellow croaker, prized for its tender texture and delicate marbling, is pan-seared until the skin turns perfectly golden and crisp. The fish is then baked in a clay pot with 16-year-aged Chaozhou preserved turnip and minced garlic. The preserved turnip's deep savory notes and rich fragrance complement the fish's buttery sweetness, creating an unforgettable summer delicacy.
Complementing the all-new lineup of summer home-style dishes, Sha Tin 18 introduces a Chef's Recommendations Menu that pairs refined techniques with bold seasonal flavors. The Crispy pigeon, spiced salt (HK$138) features a tender, juicy squab weighing approximately 6 taels (225 grams). Each pigeon is carefully stir-fried with master stock spices and salt, infusing the meat with rich aromatics. After marinating and air-drying to ensure crispness, the pigeon is flash-fried to golden perfection. Every bite offers irresistibly crispy skin and succulent meat, enhanced the flavour by a squeeze of fresh lemon or a sprinkle of spiced salt.
For seafood lovers, the Steamed Australian lobster, Chenchun rice noodles, chicken fat, Hua Diao (HK$438) showcases a luxurious pairing of plump Australian lobster with silky Chenchun rice noodles. Gently steamed with fragrant chicken fat and aged Huadiao wine, each bite delivers rich wine aromas and the natural sweetness of premium seafood. The Steamed whole roe crab, minced pork patty, water chestnut, Chinese basil, ginger (HK$568) reimagines a comfort classic featuring an entire roe crab. The creamy roe is incorporated into hand-minced pork and enhanced with crunchy water chestnuts and aromatic shredded ginger. Steamed to juicy perfection, the dish captures the sweet essence of crab in every bite. A finishing touch of Chinese basil, known for its ability to expel cold, completes this thoughtfully crafted creation.
Chef Ho's puffed rice creations stand out as another summer highlight. The rice undergoes meticulous preparation through multiple steps before being deep-fried to golden crisp. Each bite delivers a light, crunchy texture that remains crisp—never hard or soggy—even when immersed in rich broth. This puffed rice adds delightful textural contrast and surprise to every dish. The Pan-fried yellow croaker, crispy rice, fish soup (HK$438) combines perfectly seared croaker with a house-made broth of quarry fish and dace, complemented by the delicate crunch of the rice.
The Simmered abalone, lobster, conpoy, Chinese mushroom, crispy rice, lobster bisque (HK$168 per person, minimum two persons and exclusively available in VIP rooms) features a rich lobster broth with premium ingredients including abalone, lobster, dried scallops, and mushrooms. The Australian abalone is certified by the Marine Stewardship Council (MSC), highlighting the hotel's sustainability commitment. Served table-side, sizzling crispy rice is poured into the piping-hot soup, creating a captivating sensory experience.
To conclude on a refreshing note, Sha Tin 18 offers two new summer desserts. The Kumquat, red date, mochi ball (HK$88) delights with its chewy texture and sweet, citrus-infused filling. The Snow fungus, egg custard, hawthorn vanilla sauce (HK$88) presents an elegant finale, combining silky poached egg white with the bright, tangy-sweet notes of hawthorn and vanilla.
Sha Tin 18
Address: Level 4, Hyatt Regency Hong Kong, Sha Tin
Tel: +852 3723 7932
*All prices are subject to a 10% service charge.
*Photos are for reference only