Restau­rant Makeover

DY­NASTY BRINGS BACK AN AU­THEN­TIC CAN­TONESE MENU TO MATCH ITS NEW SUR­ROUND­INGS

Hong Kong Tatler - - Opinion -

THE LOOK IS NEW BUT THE TASTES ARE AS GEN­UINE AS EVER AT THE RE­NAIS­SANCE HAR­BOUR VIEW HO­TEL HONG KONG’S DY­NASTY RESTAU­RANT FOR CHI­NESE CUI­SINE.

A SIX- MONTH- LONG MAKEOVER OF THE WAN CHAI RESTAU­RANT HAS RECRE­ATED THE FEEL OF A HIS­TORIC GUANGZHOU MAN­SION, A RE­FINED, CON­TEM­PO­RARY TAKE IN­SPIRED BY THE IN­TE­RI­ORS AND AR­CHI­TEC­TURE IN THE THOU­SAND- YEAR- OLD LI­WAN DIS­TRICT.

THAT HER­ITAGE PLAYS OUT IN AN ECLEC­TIC MENU THAT IN­CLUDES AU­THEN­TIC RECIPES AND A SE­RIES OF NEW REC­OM­MEN­DA­TIONS BY MAS­TER CHEF BEN­SON FOK, THE HO­TEL’S EX­EC­U­TIVE CHEF OF CHI­NESE CUI­SINE.

HIS AIM IS TO STAY TRUE TO THE CULI­NARY WEALTH OF SOUTH­ERN CHINA. THE MENU IN­CLUDES HONEY- GLAZED BAR­BE­CUED PORK THAT IS THE RESTAU­RANT’S SIG­NA­TURE DISH. “WITH ITS PER­FECTLY CRISPY, HONEY- GLAZED COAT­ING AND TEN­DER MEAT, WE IM­PRESS DIN­ERS WITH OUR MAS­TERY OF AN AGE- OLD ROAST­ING TECH­NIQUE,” FOK SAYS.

THERE IS ALSO A RICH, DOU­BLE- BOILED CHICKEN SOUP, WITH ABALONE AND PORK BONE MAR­ROW, THAT SERVES UP TO EIGHT GUESTS; DEEP- FRIED MUD CRAB CLAW PRE­PARED IN THE WOK WITH FIVE- SPICE BLEND AND CHILLI; AND BEAN CURD BAKED WITH MINCED AND SALTED EGG, COOKED TILL IT IS FIRM ON THE OUT­SIDE BUT SOFT ON THE IN­SIDE.

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