NEW FACE NEW MENU
One Harbour Road at Grand Hyatt Hong Kong welcomes newly-appointed chef de cuisine Chan Hon Cheong.
Since its opening in 1989, One Harbour Road at Grand Hyatt Hong Kong has been an institution. A refined Cantonese restaurant with allencompassing, glittering views of Victoria Harbour, it serves modern classics executed with exquisite finesse. The restaurant recently welcomed Chan Hon Cheong on board as chef de cuisine. Chef Cheong has worked at world-renowned Chinese restaurants and luxury hotels, collected a number of accolades along the way and brings with him over two decades of experience. At One Harbour Road, Chef Cheong will be working closely with Chinese executive chef Li Shu Tim, who has been with the restaurant since its opening 28 years ago. In his brief time, he’s already introduced several new items on the menu. Inspired by Qing-dynasty dish The Black Dragon Spits Out Pearls, Chan’s braised sea cucumber with shrimp mousse, deep-fried pigeon egg and gold leaf features Kanto sea cucumber filled with a whole prawn mixed with house-made shrimp mousse and served with a deep-fried pigeon egg. Not commonly found in modern Chinese dishes, pigeon egg is rare and considered a delicacy, making the dish a must-try for those looking for something classic with a modern twist. In steamed sustainable giant garoupa fillet with bamboo piths, beancurd sheet and fermented rice wine sauce, spongy and gelatinous garoupa is wrapped in bamboo piths, and sits in a pool of fermented rice wine – which balances the fishiness of the dish – topped with cordycep flowers. Other dishes to look forward to include deep-fried crispy beancurd seasoned with addictive shichimi powder, sautéed Kurobuta pork fillet in a dark vinegar sauce and pumpkin and chicken broth, black tiger prawn, morel mushrooms steamed egg white.