Tastes of China

Har­bour City of­fers re­gional cui­sine served in con­tem­po­rary sur­round­ings at M&C Duck and Yè Shang­hai

Hong Kong Tatler - - Tatler Focus -

As China has be­come a global eco­nomic power of the 21st cen­tury, its cui­sine has also re­flected that re­al­ity. En­joy­ing a Pek­ing duck or xi­ao­long­bao in Western­style con­tem­po­rary set­tings, or even with a glass of wine, is in­creas­ingly de rigueur. You can ex­pe­ri­ence that trend at two of the Chi­nese restau­rants at Har­bour City, Hong Kong’s pre­mium re­tail, din­ing and ho­tel ad­dress.

M&C Duck is the brain­child of the city’s most es­tab­lished au­thor­ity in Chi­nese cui­sine. Since found­ing Pek­ing Gar­den in 1978, Maxim’s Chi­nese Cui­sine has won global ac­claim for its bar­be­cued Pek­ing duck, which has at­tracted the pa­tron­age of gour­mands from around the world. And the res­tau­rant group has taken its art to a new height and to to­day’s ever-more dis­cern­ing au­di­ence.

Char­ac­terised by open ap­pe­tiser kitchens and the ex­ten­sive use of solid wal­nut wall pan­els, oak floor­boards and hand­made char­coal ce­ramic tiles, the decor of M&C Duck is highly stylised and cos­mopoli­tan. All that is com­ple­mented by a panoramic view of the fa­mous Vic­to­ria Har­bour through the floor-to­ceil­ing win­dows.

While seated com­fort­ably in cosy lounge chairs, din­ers travel through a gas­tro­nom­i­cal jour­ney that con­nects Pek­ing-huaiyang culi­nary tra­di­tions with mod­ern din­ing ex­pec­ta­tions. The sig­na­ture bar­be­cued Pek­ing duck, pre­pared in an oven vis­i­ble to cus­tomers, is made from birds weigh­ing 2.5kg and spe­cially cho­sen for their ten­der­ness and min­i­mal fat, strik­ing a del­i­cate bal­ance be­tween taste and health.

The chef also of­fers in­no­va­tive in­ter­pre­ta­tions such as sliced duck with os­man­thus pud­ding and deep-fried duck with taro purée, as well as dishes such as deep-fried prawns and pine nuts with salad; and sautéed diced chicken with as­para­gus, lily bulb and chilli in truf­fle sauce. There is also the Chi­nese high-tea set served on a three­tiered stand.

On level 6 of the Marco Polo Hongkong Ho­tel with a wrap­around bam­boo veran­dah over­look­ing the Cul­tural Cen­tre by the wa­ter­front, Yè Shang­hai, un­der another renowned res­tau­rant group, Elite Con­cepts, cel­e­brates the glory of the iconic Chi­nese city af­ter which it is named with dis­tinc­tive in­ter­pre­ta­tions of the cui­sine of Shang­hai, Jiangsu and Zhe­jiang.

Amid the sen­su­ous in­te­rior of art deco fur­nish­ing, Chi­ne­ses­tyle floor lamps and ori­en­tal mo­tifs, you may start your evening with a cock­tail from the Arabescato mar­ble bar be­fore div­ing into dishes such as sautéed minced beef served in a crispy rice cone; and crispy chicken. For dessert, how about a ginger panna cotta with pomelo and can­died or­ange?

Dim sum is served at lunchtime, a rar­ity for a Shang­hainese res­tau­rant.

For en­ter­tain­ing clients or friends, there are six pri­vate din­ing rooms in var­i­ous sizes for your choos­ing, and two of them of­fer the har­bour view.

Din­ing is as much a cul­tural ex­pe­ri­ence as it is a treat for all your senses, and these two restau­rants are the best ex­am­ples of that.

M&C Duck: Shop 3319, Level 3, Gate­way Ar­cade, Har­bour City; Tel: 2347 6898

Yè Shang­hai: Level 6, Marco Polo Hongkong Ho­tel, Har­bour City; Tel: 2376 3322

Cool in­te­rior Savour tra­di­tional Pek­ing duck amidst the mod­ern decor of M&C Duck

El­e­gant af­fair Fine din­ing for Chi­nese cui­sine at Yè Shang­hai

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