MAS­TER CHEF BEN­SON FOK HAS CRE­ATED A NEW MENU FEA­TUR­ING A MIX OF FAMILIAR FAVOURITES AND IN­NO­VA­TIVE CHOICES TO SUIT THE DY­NASTY'S RE­VAMPED DECOR

Hong Kong Tatler - - Opinion -

MOVE BE­YOND THE TIME­HONOURED FAVOURITES AND FOK COM­BINES TECH­NIQUE WITH MORE MOD­ERN IN­TER­PRE­TA­TIONS, SUCH AS PRAWN FLAVOURED WITH OR­ANGE- HONEY SAUCE THAT IS SERVED AS AN EN­TRÉE; OR A LOB­STER FIL­LET THAT IS BAKED WITH SALTED EGG AND COATED IN ALMOND FLAKES.

OF NOTE TOO ARE THE CEL­LAR STOCKED WITH FRENCH, ITAL­IAN AND NEW WORLD SE­LEC­TIONS, AND THE PRE­MIUM RANGE OF CHI­NESE TEA THAT IS AVAIL­ABLE.

THE BACK­DROP MAY WELL BE A GRAND VIEW OF VIC­TO­RIA HAR­BOUR, BUT THE IN­TE­RIOR OF THE NEW- LOOK DY­NASTY IS JUST AS COM­PELLING. DIN­ERS EN­TER THROUGH A “TANGLONG” WOODEN GATE AND HALL­WAY BE­FORE EMERG­ING INTO AN EL­E­GANT AT­MOS­PHERE OF GREY MAR­BLE, MORE CARVED WOODEN DOORS AND STAINED- GLASS WIN­DOWS. AT­TRACT­ING THE EYE IS AN IN­TRIGU­ING, 13,600- PIECE

BAMBOO ART IN­STAL­LA­TION DE­PICT­ING THE SCENERY IN GUANGZHOU.

THE VENUE HAS DOUBLEHEIGHT CEIL­INGS AND SEATS 250 GUESTS, WITH EIGHT PRI­VATE DINING ROOMS THAT ARE FLEX­I­BLE ENOUGH TO AC­COM­MO­DATE CEL­E­BRA­TIONS, COR­PO­RATE EVENTS AND SO­CIAL GATH­ER­INGS.

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