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One Har­bour Road at Grand Hy­att Hong Kong wel­comes newly-ap­pointed chef de cui­sine Chan Hon Cheong.

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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.

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